No spread is complete without a delicious helping of boiled eggs. Keep it simple with these mustard boiled eggs with dill and yoghurt (Turkish eggs style!).

SERVES 8 // COOKING TIME 21 min

INGREDIENTS
5 eggs
½ cup low-fat yoghurt
2 tsp Dijon mustard
Zest and juice of 1 lemon
Salt and pepper
Handful dill, roughly chopped

METHOD
1. Bring a pot of water to the boil. Carefully drop the eggs into the boiling water with a slotted spoon.
2. Cook for 6 minutes, so that the yolks are still jammy. Place in iced water immediately to stop the cooking process.
3. Mix the yoghurt, mustard, 2 tsp lemon juice, salt and pepper until smooth.
4. Halve eggs and place on a serving dish. Dollop the mustard-yoghurt on to each egg and garnish with dill and lemon zest.

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

Deep-fried samp and cheese balls make another easy and budget-friendly party treat!

The post Ditch the pickled eggs for these mustard boiled eggs with dill appeared first on MyKitchen.

Big on flavour and easy to grow at home, say ‘yes!’ to fresh herbs.

Mint
This refreshing herb thrives in summer and loves lots of water, so grow it close to a tap.
USE IN salads, cocktails and desserts

Thyme
These tiny leaves give big flavour. Strip them from the stalks by running them between your fingers.
USE IN chicken dishes, especially stuffing for roasts

Chives
A perennial (it lives for years) that repels insects, it’s handy for controlling garden pests. A mainstay
of French cooking.
USE IN fish and potato dishes

Sage
A multitalented herb with medicinal and culinary uses. Its peppery flavour is particularly popular in British cuisine.
USE IN roast chicken and pasta sauces

Origanum
Whether upright or creeping (it can make an excellent ground cover), the robust leaves impart a deep flavour to sauces. Also known as ‘oregano’.
USE IN Italian-style dishes, especially in pizza sauce

Parsley
This all-purpose herb brings freshness and vibrancy to any dish. The flat-leaf (aka Italian) variety is stronger tasting and easier to clean than the curly type.
USE IN soups, salads, sauces – and garlic butter!

Basil
Sweet basil is a bright, fresh-tasting annual at its best in spring and summer. The hardier perennial basil has smaller leaves with a woodier texture and a less pungent flavour.
USE IN tomato sauces and pesto

Coriander
Also called ‘dhania’ and ‘cilantro’, its broad leaves and soft stems are packed with flavour.
It loses pungency when cooked, so add it towards the end, or as a garnish.
USE IN curries, stir-fries and Mexican dishes

Dill
The feathery leaves lend a delicate flavour to most food, and give pickles their characteristic taste.
USE IN fish dishes and with soft cheeses

Rosemary
A tall, hardy plant that grows well all year. The leaves are full of flavour and the branches make great braai skewers.
USE IN lamb dishes and roast potatoes

The post Basic herbs 101 appeared first on MyKitchen.