Beat the heat with the crisp crunch of cucumbers! These cool recipes are the ultimate summer sidekick – light, tasty and guaranteed to keep things fresh when the days get hot. 

Refreshing cucumber and rosemary spritzers 

Makes 4  

Ingredients 

5cm piece cucumber, chopped
1 tsp rosemary
600ml dry white wine
200ml soda water 

To serve 

4 cucumber ribbons
1 cup ice
4 sprigs rosemary
4 slices radish (optional) 

Method 

1. Place the cucumber and rosemary in a blender and blend until smooth. Strain the mixture through a sieve, discarding the pulp.
2. Divide the cucumber liquid between four glasses. Pour in the wine and soda water and gently stir to combine.
3. To serve, arrange a cucumber ribbon on the inside of each glass and add a few blocks of ice. Top with a sprig of rosemary and a slice of radish.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Cucumber granita  

Makes 6 cups   

Ingredients 

¼ cup castor sugar 
1 cup boiling water 
1½ large cucumbers, chopped + extra slices for serving 
2 limes or 1 lemon, zested and juiced 
1 Tbsp freshly grated ginger 
1 green apple, sliced 
1 punnet (20g) fresh mint, leaves picked  

Method 

1. Add sugar to boiling water and stir to dissolve. 
2. Place remaining ingredients into a food processor, then add the sugar solution. 
3. Blend for 20-30 seconds until combined and smooth. 
4. Pour mixture into a shallow tray or container. Use a few if necessary – the liquid should be in a thin layer.  
5. Freeze mixture for 2-3 hours. Use a fork to scrape every 20 minutes to create the fine ice crystals. Serve in glasses with slices of cucumber.

Words: Sjaan van der Ploeg 
Photography: Zhann Solomons  

Rice and red kidney bean burgers with cucumber-garlic yoghurt 

Serves 6 

Ingredients 

For the rice and red kidney bean burgers 

1 can red kidney beans, drained
¾ cup cooked brown rice
½ cup breadcrumbs
2 celery sticks, roughly chopped
1 onion, chopped
1 egg
1 clove garlic, crushed
1 tsp ground cumin
1 tsp paprika
Salt and milled pepper 

For the cucumber-garlic yoghurt 

1 cup yoghurt
½ cucumber, grated and drained
1 clove garlic, crushed
 

To serve 

6 seeded brown rolls, halved 
Handful baby spinach
2 carrots, ribboned
½ red cabbage, thinly sliced 

Method 

1. For the rice and red kidney bean burgers, pulse all the ingredients together in a food processor until well combined.
2. Shape the mixture into 2cm thick patties. Rest on a baking tray. 
3. For the cucumber-garlic yoghurt, combine all the ingredients and set aside. 
4. Preheat a pan with olive or coconut oil. Once hot, add your patties and gently fry for 10–12 minutes until heated through.
5. To serve, toast your bread rolls. Spread the yoghurt over the rolls, then top with a burger patty, baby spinach, carrot ribbons and red cabbage. 

Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za 

Cucumber goddess sandwich  

Serves 2  

Ingredients 

For the mayonnaise pesto  

¼ cup mayonnaise 
2 Tbsp basil pesto  

To serve  

4 slices seeded brown bread, toasted 
½ large cucumber, thickly sliced 
1 avocado, sliced 
Handful lettuce, washed 
Small handful micro herbs 
1 lemon, juiced 
Salt and milled pepper  

Method 

1. Combine mayonnaise and pesto. 
2. Spread two slices of bread with pesto mayo and top each with a layer of cucumber, avocado,lettuce and herbs.  
3. Finish each sandwich with a drizzle of lemon juice and seasoning. Close with remaining toast to create a sandwich. 

Chef’s tip: Bulk up this sandwich with shredded rotisserie chicken, ham or roast beef for a more substantial lunch.   

Words: Chad January
Photography: Zhann Solomons  

Also read: 4 Summer sorbet recipes you’ll crave all season

The post 4 Cool cucumber recipes perfect for summer days appeared first on MyKitchen.

Summer is on our doorstep – finally! From poolside gatherings to summer soirées, serve these fresh and fruity cocktails at your next summer party.  

Refreshing cucumber and rosemary spritzers 

Makes 4 // Cooking time 10 minutes 

Ingredients 

5cm piece cucumber, chopped
1 tsp rosemary
600ml dry white wine
200ml soda water
4 cucumber ribbons
1 cup ice
4 sprigs rosemary
4 slices radish (optional)  

Method 

1. Place the cucumber and rosemary in a blender and blitz until smooth. Strain the mixture through a sieve, discarding the pulp.
2. Divide the cucumber liquid between four glasses. Pour in the wine and soda water and gently stir to combine.
3. To serve, arrange a cucumber ribbon on the inside of each glass and add a few blocks of ice. Top with a sprig of rosemary and a slice of radish. 

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Berry ice lolly cocktails 

Serves 4 // Cooking time 15 minutes 

Ingredients 

1 cup mixed berries
1 cup lemonade or lemon-lime soft drink
¼ cup cranberry juice
750ml sparkling white wine  

Method 

1. Mix the berries, lemonade and cranberry juice together. Pour mixture into ice-lolly moulds and freeze overnight.
2. To serve, place the ice lollies in glasses and fill up with sparkling wine.
3. Stir to infuse the lollies in the wine.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za 

Green melon cocktails 

Serves 6 // Cooking time 15 minutes 

Ingredients 

4 limes
1 green melon
1 cucumber, roughly chopped + extra for serving
½ cup mint, stalks removed
¼ cup white tequila
Pinch salt 

Method 

1. Zest one of the limes and juice all of them. Reserve a few slices for serving.
2. Peel, deseed and chop up the melon.
3. Blend all the ingredients until combined and strain through a fine sieve.
4. Pour into glasses with ice and serve with a slice of lime and cucumber.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

Rhubarb mojito 

Makes 1 // Cooking time 25 minutes 

Ingredients 

For the rhubarb syrup

2 cups chopped rhubarb
2 cups water
1 cup sugar 

3 mint leaves
1 Tbsp lime juice
2 Tbsp white rum
1–2 Tbsp rhubarb syrup
½ cup crushed ice
200ml soda water
1 rhubarb ribbon
1 sprig mint
1 slice lime 

Method 

1. For the rhubarb syrup (which makes approximately 1 cup), place the rhubarb, water and sugar in a pot over medium heat. Bring to the boil, then reduce the heat and simmer for 10 minutes until the sugar has dissolved and the rhubarb has softened.
2. Mash the rhubarb with a potato masher, then strain the mixture through a sieve. Discard the pulp and allow the syrup to cool.

For the mojito cocktail

1. Place the mint leaves and lime juice in a glass and crush to release the flavour of the mint. 
2. Add the rum and rhubarb syrup and stir to combine.
3. Add the ice and top off with soda water.
4. To serve, garnish the mojito with a ribbon of rhubarb, a sprig of mint and a slice of lime.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Also read: 3 spicy cocktails for summer

The post 4 fresh and fruity summer cocktails  appeared first on MyKitchen.

Our Editor puts two classics. ahkni and biryani, in the limelight with his failproof ways to pack flavour and authenticity into each spoon full of deliciousness 

Chicken biryani 

Serves 4 

If using chicken breast fillets, keep them quite large and chunky and reduce the cooking time to about 35-45 minutes as they’ll cook faster than bone-in chicken 

Ingredients

8-10 chicken drumsticks and thighs
6 medium potatoes, peeled and quartered
2 cups buttermilk
3 salad tomatoes, grated
3 cloves garlic, grated
2 tsp grated fresh ginger
2 tsp ground turmeric
1 Tbsp chilli powder
2 Tbsp biryani masala
1 Tbsp garam masala
1 ½ Tbsp medium curry powder
1 cup dried brown lentils
3 cups basmati rice
3 Tbsp canola oil
3 Tbsp ghee
2 onions, chopped
Handful fresh or dried curry leaves
1/3 cup water
Salt and milled pepper
Pinch of saffron (optional)  

For serving

Dhai (see page 54)
Tomato and onion sambal
Fresh coriander 

Method

1. Add chicken, potatoes, buttermilk, tomatoes, garlic, ginger, and spices into a large bowl. Toss to coat and set aside to marinate for about 1 hour 
2. Par-cook the lentils for 8-10 minutes, according to packaging instructions. Drain and set aside. 
3. Par-cook rice according to packaging instructions, about 4 – 5 minutes. Drain and set aside. 
4. Preheat oven to 180°C. 
5. Heat 1 Tbsp oil and 1 Tbsp ghee in a pan and fry onions and curry leaves for about 4-6 minutes and set aside. 
6. Cover the base of a large ovenproof dish (that also has a tight-fitting lid) with the remaining oil, ghee and water. 
7. Add ½ the rice and lentils and mix to combine. 
8. Season the chicken mixture generously, then cover the rice and lentils with chicken mixture. 
9. Top with half the fried onions and repeat with remaining rice, lentils and onions. 
10. Sprinkle with saffron, cover and bake for 1 hour and 20 minutes or until chicken is cooked through. 
11. Serve while hot, drizzled with dhai, and sprinkled with tomato and onion sambal and fresh coriander. 

 

Sambal satisfaction 

There are some traditional accompaniments that are quite simple to make and pairs beautifully with the spicy heartiness of both ahkni and biryani. 

Dhai

Makes ½ cup 

Combine ½ cup buttermilk, ½ tsp ground cumin, ½ tsp garlic powder and 1 tsp chopped fresh coriander. Season well. 

Cucumber raita

Makes ⅔ Cup

In a bowl, combine ½ cup plain yoghurt, ¼ grated cucumber and 1 Tbsp chopped fresh coriander. Season well. 

Tomato & onion sambal 

Makes ½ cup 

In a bowl, add 2 chopped salad tomatoes, ½ chopped red onion, ¼ chopped cucumber and 1 Tbsp chopped fresh coriander. Add ¼ cup white vinegar and 2 Tbsp sugar and stir. Season well. 

Coriander, mint & coconut chutney 

Makes ½ Cup 

Blitz together ½ punnet fresh coriander, handful fresh mint, ¼ Cup canola oil, 3 Tbsp fresh or desiccated coconut, 1 tsp chilli flakes and zest and juice of 1 lemon. Season well.

Ahkni vs Biryani

 

What’s the difference? 

Biryani cooks in a lot less liquid and therefore has a drier consistency. It can also be recognized by its two-tone rice with lentils, which comes from the layering process and the addition of turmeric and saffron. Ahkni uses a lot more liquid, and has a texture that is more monotone with a sticky, clump-like consistency. 

 

Lamb ahkni 

Serves 6 

Can’t find lamb knuckles? Use lamb goulash instead, or any on-the-bone beef cut. 

Ingredients

¼ cup canola oil
6 medium potatoes, peeled
2 Tbsp ghee
2 onions, chopped
5 mixed peppercorns
4 cardamom pods, crushed
4 cinnamon sticks
5 cloves garlic
1½ Tbsp cumin seeds
1 kg lamb knuckles
3 cloves garlic, grated
2 tsp grated fresh ginger
2 green chillies, deseeded and chopped
1 Tbsp chilli powder
1 ½ Tbsp ground coriander
1 Tbsp ground cumin
1 Tbsp ground turmeric
2 tsp chilli flakes
2 Tbsp mother-in-law masala
3 salad tomatoes, grated
¾ cup plain yoghurt
Handful fresh coriander, chopped
Salt and milled pepper
3½ cups basmati rice, rinsed
Pinch of saffron, steeped in water 

For serving

Tomato and onion sambal
Cucumber raita
Fresh coriander 

Method

1. Heat half the oil in a pan and fry the potatoes in batches for about 2-3 minutes per side until lightly golden. Set aside. 
2. Heat remaining oil and ghee in a large pot then sauté onion and whole spices for 6-8 minutes until golden. 
3. Add lamb and brown for about 5-6 minutes. 
4. Stir through garlic, ginger, chilli and remaining spices and cook for about 6-8 minutes. 
5. Top up with water, making sure that the meat is completely submerged in the pot and allow to simmer uncovered for about 15-20 minutes. 
6. Stir through tomato, potatoes, yoghurt and coriander. Season well and simmer for 5 minutes. 
7. Cover with washed rice and add saffron. 
8. Top up with more water if needed so that all the contents of the pot are completely submerged. 
9. Cover with a lid and simmer over a low heat for about 1½ hours or until meat is fork tender. (Resist the urge to stir). 
10. Serve while hot with sambal, cucumber raita and fresh coriander. 

 

Words by: Chad January
Photographs: Zhann Solomons 

The post Rice to the occasion  appeared first on MyKitchen.

Don’t underestimate the cool crunch  of cucumber on a  sweltering day! Whether it’s in your drink, sandwich or salad, you’ll be grateful for this unsung summer hero. 

Cucumbers come in all shapes and sizes, each offering different ways of making food magic. The most common cucumber we see in our local stores is the English cucumber: smooth and long with a deep green colour.   

Slice, chop, peel, blitz or chomp on these for a burst of freshness. To test for quality, gently squeeze the ends, as these are the first to start breaking down. If the cucumber has shrunk within the plastic and is leaking water, then best to pick a different option.   

You’re looking for a firm cucumber flush against the packaging, with no skin dimpling, weeping or soft bruising.  

Cucumber granita 

Makes 6 cups • Total time 20 minutes, plus freezing

Ingredients 

¼ cup castor sugar 
1 cup boiling water 
1 ½ large cucumbers, chopped + extra slices for serving 
2 limes or 1 lemon, zested and juiced 
1 Tbsp freshly grated ginger 
1 green apple, sliced 
1 punnet (20g) fresh mint, leaves picked   

Method 

1. Add sugar to boiling water and stir to dissolve. 
2. Place remaining ingredients into a food processor, then add the sugar solution. 
3. Blend for 20-30 seconds until combined and smooth. 
4. Pour mixture into a shallow tray or container. Use a few if necessary – the liquid should be in a thin layer. 
5. Freeze mixture for 2-3 hours. Use a fork to scrape every 20 minutes to create the fine ice crystals. Serve in glasses with slices of cucumber. 

Foodie fact 
In Italy, a granita is mainly used as a palate cleanser between courses. It also makes a refreshing dessert. Its flaky ice crystals are super refreshing and can also be made with citrus, berry purée or watermelon.  

Quick cucumber kimchi 

Makes 2 cups • Total time 20 minutes, plus marination

Ingredients 

1 large cucumber, cut into spears 
1 Tbsp salt  

For the kimchi paste

1 sachet (50g) red curry paste 
3 Tbsp white grape vinegar 
1 clove garlic, grated 
1 lime, zested 
2 Tbsp vegetable oil 
1 Tbsp sugar 
1 tsp fish or soy sauce 
2 tsp white sesame seeds (optional)  

Method 

1. Toss together cucumber and salt in a bowl. Set aside for 30 minutes to draw out excess moisture. 
2. Rinse cucumber thoroughly and drain of excess liquid. 
3. Combine paste ingredients in a jar, add cucumber and seal. 
4. Shake jar to combine and refrigerate overnight or serve immediately garnished with sesame seeds. 

Foodie fact 
Kimchi is a spicy, aromatic Korean dish made of salted and fermented veggies. It’s traditionally used as a condiment or ingredient, rather than a side dish.  

Also read: Seeded hake with cucumber salad

Cucumber and pawpaw salsa 

Serves 4 as a side • Total time 20 minutes

Ingredients 

½ large cucumber, sliced into discs and half moons 
1 pawpaw, sliced into small cubes 
1 disc feta, crumbled (about 50g) 
½ lemon, juiced and zested 
Milled black pepper 
Olive oil, to drizzle   

To serve

1 packet nacho chips (optional) 

Method 

1. Toss cucumber, pawpaw and feta together in a large bowl. 
2. Stir through the lemon and black pepper and finish with a generous drizzle of olive oil. 
3. Toss salad together again and divide into three dip bowls. 
4. Serve as a salsa with nacho chips or as a side with one of our Mozambican piri-piri chicken 

Did you know? 

The Persian cucumber, also called a Mediterranean cucumber in our local stores, is a miniature version of the large English cucumber first developed in what is now known as Iran. Persian cucumbers have a lower water content than English cucumbers, but still provide the same health benefits.  

Gherkins are cucumbers, too! Smaller than the Persian cucumber, they are dotted with lots of bumps, and have a slight curve. They’re perfect for pickling and can be found ready-made in stores. Gherkins have a softer bite, with a deliciously tangy fermented flavour.  

Cucumbers are 96% water, so they’re naturally very hydrating. They also produce a good amount of potassium, which helps the body balance fluids, vitamin K (which keeps our bones healthy) and of course fibre to keep bowel movements regular. Cucumbers also have a low GI, which means they don’t raise blood glucose levels.  

To prepare, thoroughly wash your cucumber, cut off one or both ends (depending on how much you’re using) and you’re ready. To store, cover cucumber in its plastic or place in a resealable bag to prevent it drying out.  

Cucumber goddess sandwich 

Serves 2 • Total time 15 minutes

Ingredients 

For the mayonnaise pesto

¼ cup mayonnaise 
2 Tbsp basil pesto  

To serve

4 slices seeded brown bread, toasted 
½ large cucumber, thickly sliced 
1 avocado, sliced 
Handful lettuce, washed 
Small handful micro herbs 
1 lemon, juiced
Salt and milled black pepper  

Method 

1. Combine mayonnaise and pesto. 
2. Spread two slices of bread with pesto mayo and top each with a layer of cucumber, avocado, lettuce and herbs. 
3. Finish each sandwich with a drizzle of lemon juice and seasoning. Close with remaining toast to create a sandwich. 

Chef’s Tip
Bulk up this sandwich with shredded rotisserie chicken, ham or roast beef for a more substantial lunch.  

Words by: Chad January
Photographs: Zhann Solomons  

Also read: Refreshing cucumber and rosemary spritzers

The post Make cucumber your unsung summer hero appeared first on MyKitchen.

Bring on poolside braais and sunny picnics! These cucumber and rosemary spritzers are the refreshing beverage you need for your summer parties.

MAKES 4 // COOKING TIME 10 min

INGREDIENTS
5 cm piece cucumber, chopped
1 tsp rosemary
600 ml dry white wine
200 ml soda water
To serve
4 cucumber ribbons
1 cup ice
4 sprigs rosemary
4 slices radish (optional)

METHOD
1. Place the cucumber and rosemary in a blender and blend until smooth. Strain the mixture through a sieve, discarding the pulp.
2. Divide the cucumber liquid between four glasses. Pour in the wine and soda water and gently stir to combine.
To serve
1. Arrange a cucumber ribbon on the inside of each glass and add a few blocks of ice. Top with a sprig of rosemary and a slice of radish.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

When the summer heat truly starts to kick in, opt for these bubbly ice lollies.

The post Refreshing cucumber and rosemary spritzers appeared first on MyKitchen.

No sambal spread is complete without raita! When those curries get a bit too hot, simply dollop this roast-garlic and cucumber raita on top.

SERVES 6 // COOKING TIME 1 hour 20 min

INGREDIENTS
½ bulb garlic
2 cups double-cream yoghurt
5 mini cucumbers, sliced into matchsticks, plus extra ribbons, to garnish
1 tsp ground cumin, toasted
½ tsp cayenne pepper
Toasted cumin seeds, to garnish

METHOD
1. Preheat oven to 180°C.
2. Wrap the garlic bulb (skin on) in foil and roast for 1 hour.
3. Unwrap the garlic and allow to cool. Squeeze out of the skin and mash. Mix in the yoghurt, cucumbers, ground cumin and cayenne pepper.
4. Garnish with cumin seeds and cucumber ribbons.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Make sure to add this classic chicken breyani to your table too!

The post Roast-garlic and cucumber raita for your sambal spread appeared first on MyKitchen.