Celebrate the month of love with recipes that blush in romantic reds – designed to make every bite feel like a delicious love letter. 

1. French toast with yoghurt & balsamic strawberries 

Serves 4-5 

Ingredients 

For the balsamic roasted strawberries:  

¼ cup honey (or castor sugar) 
¼ cup balsamic vinegar 
2 tsp vanilla essence or seeds of 1 vanilla pod 
650g strawberries, halved  

1 Ouma bread loaf, cut into 8-10 slices 
3 eggs 
2 shakes ground cinnamon 
¼ cup milk 
Butter and oil for frying 
2 cups plain double-cream yoghurt 
Sugar or honey, to sweeten 
Lemon zest  

Method 

1. Preheat oven to 180°C. 
2. Combine honey (or caster sugar) and balsamic vinegar with vanilla essence (or seeds). Toss balsamic mixture through the strawberries.  
3. Transfer mixture to a baking dish and roast for 25-30 minutes, shaking the tray or dish (not stirring) every 10-15 minutes. Set aside.  
4. For the toast, mix together the eggs, milk and cinnamon.  
5. Heat a pan over medium-high heat with a drizzle of oil and a knob of butter. (Combining the two will ensure the butter doesn’t burn, but browns.)  
6. Dip bread in the egg mixture, ensuring bread is covered with egg all over but not drenched. Fry 1-2 slices at a time in the butter until golden brown on both sides. Remove and repeat with the remaining bread.  
7. Sweeten your yoghurt with honey or caster sugar, if you like.  
8. Serve toast topped with yoghurt and warm berries on the side.

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomon 

2. Tomato, mozzarella & pomegranate salad

Serves 6  

Ingredients 

160g rocket and watercress salad mix
400g tomato medley, sliced
1-2 fresh mozzarella balls
100g pomegranate rubies
Handful of dill, leaves torn
1 packet (60g) store-bought croutons 

For the salad dressing: 

⅓ cup avocado oil
3 Tbsp red wine or pomegranate vinegar
1 finely grated garlic clove
2 tsp Dijon mustard
Salt and milled pepper

Method 

1. Place the salad leaves in a serving bowl or platter.
2. Arrange tomato and mozzarella on the salad. Sprinkle with pomegranate, dill and croutons. 
3. Whisk together dressing.Toss dressing through the salad just before serving.  

Recipe & styling: Lichelle May
Photography by: Zhann Solomons 

3. Frikkadels on unbeatable beetroot raita 

Serves 4-6 

Ingredients  

For the frikkadels  

1 packet (500g) lamb or beef mince 
1 onion, finely chopped 
2 cloves garlic, minced 
¼ cup breadcrumbs 
1 egg, whisked 
2 lemons, zested and juiced 
1 tsp each ground cumin and cardamom 
½ tsp cinnamon 
Handful chopped fresh mint, parsley and coriander 
Salt and milled pepper 
Oil, for frying  

For the raita  

3-4 cooked beetroots, grated 
1 cup plain double-cream yoghurt 
1 Tbsp olive oil 
Squeeze lemon juice 
½ tsp ground cumin 
1-2 green chillies, deseeded and chopped (optional) 
Chopped salad, rocket or micro herbs, for serving 

Method 

1. Combine the frikkadel ingredients and season. 
2. Roll into golf ball-sized balls (about 5cm) and chill in the fridge for 15-30 minutes.  
3. Heat oil in a pan over medium heat. 
4. Fry frikkadels for 10-12 minutes, until they are golden-brown all over and cooked through. 
5. Combine raita ingredients and season. 
6. Spread raita on a platter, top with frikkadels and salad, and serve.

Recipe & photographs courtesy of Fresh Living magazine

4. Ruby stone fruit fridge cheesecake

Serves 8 

Ingredients  

For the base   

1 packet (200g) ginger biscuits 
1/3 cup (80g) butter, softened   

For the filling   

2 tubs (175g each) medium-fat cream cheese 
1 cup (200g) castor sugar 
1 punnet (100g) raspberries 
½ cup (125ml) cream 
1 tsp (5ml) vanilla essence  

For the topping  

3 plums, thinly sliced 
3 nectarines, thinly sliced 
1 punnet (100g) fresh raspberries 
Handful pomegranate rubies  

Method  

1. Blitz the biscuits in a food processor to a fine crumb. Add the butter and mix to combine. 
2. Press the mixture into a 23cm loose-bottomed tart tin. Chill until set.  
3. Blitz together the cream cheese, half the sugar and raspberries. Add a splash of milk if needed.  
4. Whisk together the cream, remaining sugar and vanilla to stiff peaks in a separate bowl. 
5. Whisk a third of the cream mixture into the cream cheese mixture. Then gently fold in remaining cream.  
6. Spoon the mixture over the biscuit base and refrigerate for at least 6 hours or overnight.
7. Before serving, decorate tart with sliced fruit (shaped into spirals or roses), berries and pomegranate rubies. Serve cold.

Recipes & photos courtesy of Fresh Living magazine

Also read: 3 Mexican dishes to turn mealtime into a fiesta

The post 4 Romantically red recipes for the month of love appeared first on MyKitchen.

With Ramadan approaching, we look into what some of these beloved foods mean to our MyKitchen team members during this sacred month.  

“I don’t really have a single favourite food during Ramadan, but I enjoy the simple pleasure of breaking my fast with a refreshing glass of water followed by a sweet date. There’s something so satisfying about that first sip and bite after a long day of fasting. That said, I can never resist a warm, crispy mince or potato samoosa – it’s the perfect combination of crunchy, flavourful, and comforting. Yum!” 

– Malika Johnson, Managing Editor 

Also read: 4 top tips to fry up the perfect samoosa

“My favourite food in Ramadan (or, well, dessert) has to be boeber! And that’s because it was always a tradition in our house to prepare boeber on the very first night of fasting – and not only the 15th when we (op die berg) celebrate fasting for 15 days. I began fasting at the age of five. My mom thought I deserved a treat for making it through the entire day of fasting, and this was how it became a must-have on the very first night. Then again, of course, on the 15th of the month. Now, many years later, having boeber on the first evening has become a sense of comfort and brings back fond memories of our mom and the happy moments she gave us that made our childhood so special.”  

– Mishqah Schippers, Designer 

Also read: 3 delicious Cape Malay recipes

“My favourite dish in Ramadan is definitely a spicy mince samoosa with chilli sauce on the side paired (of course) and an ice-cold glass of falooda. One of the fondest memories I have of my dad would be to see the disappointment on his face on the occasions that there weren’t any samosas on the iftar table. The reaction on his face was priceless! With this year being the second Ramadan that he is no longer with us, I tend to think of him more during this sacred month and will always cherish this memory dearly.”  

– Taahirah Wallie, Advertising Sales Co-ordinator 

“There’s a very lame dad joke that goes around every Ramadan among Muslims – we love a good laugh too – which goes something like this: ‘Ramadan is so romantic it’s the only month of the year when I have a date every night.’ And indeed, we do ‘date’ every night, only we’re talking about consuming the fruit and this beauty really can do it all. As Malika mentioned, it’s a prophetic tradition for us to break our fast with dates and water. However, apart from enjoying them as is at iftar (the evening meal), I love how versatile dates are. Use them in desserts like sticky date putting, in baked goods, or as savoury sauce – date chutney is the perfect samoosa dip.”

“My favourite way to prepare them for iftar is to stuff them, either with nuts, candied orange peel or with cottage cheese and a slice of cucumber. The chewiness of the date, combined with the tartness of the cottage cheese and the cool crispness of the cucumber make for the perfect bite after a long day after fasting on a warm day.”  

– Aneeqah Emeran, Digital Editor 

Also read: Sweet-potato samoosas with date chutney

The post The stories behind our team’s favourite Ramadan dishes appeared first on MyKitchen.

You’ve been served! Serving dishes certainly aren’t limited to fancy affairs. Plate up in style to turn every meal into a special occasion with these items from @home and home.co.za. Plus, MyKitchen magazine readers get an exclusive discount when buying selected editor’s choice products online when using the voucher code in your latest copy of MK. 

1. S&P Palais Footed Cake Stand

2. Rialheim Small Grey BLTG Curved Plate

3. Madeira Raw Wood Round Platter

4. S&P Opal Platter

5. Madeira Round Dip Platter

6. S&P Matte Black Square Platter Bowl

The post Become the ultimate host with these serving dishes appeared first on MyKitchen.

No matter where you are in our beautiful country, you will be met with a rich variety of traditional meals that date back to the very start of South Africa’s formation. Keep reading to see the best local dish from your province. You will know these amazing meals for either their taste, their popularity or both!

By Taryn Wilson

GAUTENG – Mogodu with ting

A delicious tripe stew that is slow-cooked for a long period of time and paired with ting, a porridge made from fermented sorghum.

WESTERN CAPE – Bobotie

Traditionally made with mince, this hearty dish incorporates spices and an egg-and-milk top layer, which is then left to cook in the oven before enjoying. Raisins, apples, and apricot jam can even be added to up the sweetness of this local favourite.

TRY IT: Snoek bobotie

NORTHERN CAPE – Roosterkoek and venison potjie

Bread dough is moulded into thick square-like shapes and cooked over an open fire to make these perfect braai snacks. These are best paired with braai meat or potjies for an amazingly full meal.

TRY IT: Bacon and cider roosterkoek

EASTERN CAPE – Umngqusho (Samp and beans)

Samp (unhusked corn), is paired with beans to make a warm and filling side dish to meaty stews.

TRY IT: Umngqusho 

KWAZULU-NATAL – Bunny chow

An ever-growing favourite, bunny chow comprises a spicy curry, usually with mince, which is placed inside the hollowed out centre of a loaf of bread.

TRY IT: Mutton-curry bunny chow 

Free State – Potjiekos

Potjies are traditionally a social gathering, where three-legged pots are heated over a fire and various meats, vegetables and spices are gradually cooked, and later enjoyed with home-baked potbrood (pot bread) or roosterkoek.

TRY IT: Tomato bredie potjie with parsley pesto and potbrood

Limpopo – Chicken feet and cow heels

These delicacies are slow-cooked until soft and enjoyed with various sides including samp, beans and pap.

Mpumalanga – Mashonza (mopane Worms)

Mopane worms are a favourite dish of the Venda people of South Africa. They are typically cooked and enjoyed with tomatoes, onions and garlic, making for quite the nutritious meal.

The post What is the best local dish from your province? appeared first on MyKitchen.