Juicy, sweet and bursting with sunshine – these peach-perfect recipes are your ticket to endless summer flavour. 

Fig, peach and honey sparkling cocktails 

Makes 3  

Ingredients 

1 peach, cored and chopped
1 fig, chopped
1 Tbsp honey
120 ml apple cider, chilled
360 ml dry sparkling wine, chilled
1 sliced fig, for serving 

Method 

1. Add the peach, fig and honey to a blender and pulse until smooth. Strain through a sieve and divide the liquid between three glasses.
2. Divide the cider and sparkling wine between the glasses and gently stir until combined.
3. Top with slices of fig and serve chilled.

Recipe & styling: Kate Turner
Photographs: Andreas Eiselen  

Stone fruit muesli crumble

Serves 4 

Ingredients 

For the muesli crumble 

3 cups rolled or regular oats
½ cup desiccated coconut
¼ cup chopped mixed nuts 
¼ cup chopped mixed dried fruit 
2 oranges, zested and juiced 
¼ cup melted butter
¼ cup dark brown sugar 

6 plums or nectarines, halved 
½ cup orange juice  

1 tsp vanilla
¼ cup dark brown sugar
1 tub (250g) crème fraiche 
3 Tbsp honey   

Method 

1. Preheat oven to 180°C. 
2. In a large greased baking tray, combine all the muesli crumble ingredients and toss through to combine. 
3. Bake for about 10-15 min, stirring regularly until golden and toasted. Remove and set aside to cool. 
4. Place plums or nectarines into a baking tray or skillet.  
5. Whisk together orange juice, vanilla and brown sugar. Pour mixture over the stone fruit and bake for about 20-25 minutes or until softened and sticky. 
6. Whisk together the crème fraiche and honey, then set aside. 
7. Serve the stone fruit with muesli crumble and honey crème   

Recipe & styling: Chad January
Photographs: Zhann Solomons 

Bacon & nectarine stuffed chicken breasts  

Serves 4  

Ingredients 

For the filling  

125g bacon bits, cooked 
100g grated Parmesan (or any hard cheese) 
2 firm nectarines, finely chopped 
1 cup (250g) ricotta 
2 cloves garlic, chopped 
2 spring onions, chopped 
Salt and milled pepper  

4 skinless chicken breast fillets, butterflied 
1-2 Packets (250g each) streaky bacon 
Glug canola or olive oil 
Spicy potato wedges and green salad, for serving  

Method 

1. Preheat oven to 180°C. 
2. Combine filling ingredients, season and set aside 
3. Butterfly the chicken by slicing chicken breast open, keeping one side attached, to create a thinner chicken breast. 
4. Arrange the chicken on a tray and season well. 
5. Divide the filling between the chicken breasts,making sure to spoon it down the one side of each butterflied fillet. Fold each fillet closed. 
6. Wrap 3-4 rashers of bacon around each fillet, then heat a pan over medium heat and add oil. 
7. Place fillets seam-side down and fry until the bottom is sealed before turning,about 3 minutes. 
8. Fry for another 3-5 minutes before transferring to a lined baking tray. 
9. Roast covered for 20-25 minutes. Remove fromovenand set aside to rest for 5-8 minutes.  
10. Serve chicken with spicy potato wedges and a big green salad. 

Recipe & photographs courtesy of Juicy Delicious SA

Summer pavlova  

Serves 6–8  

Ingredients 

8 large egg whites, at room temperature
Pinch of cream of tartar
2 cups (400g) sugar
1 Tbsp (15ml) cornflour
2 tsp (10ml) vanilla essence
2 tsp (10ml) white vinegar 

For assembling   

2 cups (500ml) whipped cream
3-4 nectarines, sliced
Honey, for drizzling
Handful flaked almonds, toasted  

Method 

1. Preheat oven to 130°C
2. Add egg whites to a stand mixer and whisk on high until frothy and bubbly, about 1 minute. 
3. Slow down the machine, add cream of tartar and increase speed again. Whisk until stiff peaks form, about 3-5 minutes. 
4. Add sugar 2 Tbsp at a time, whisking for 2-3 minutes between additions, until sugar dissolves. The mixture should be glossy and thick. 
5. Beat through cornflour, then vanilla and finally  
6. Line a large tray with baking paper. Spoon meringue onto paper in an oval shape, piling spoonfuls on top of each other and spreading to create curves and mounds. 
7. Place in the oven and immediately lower temperature to 100°C. Bake for 2 hours, or until the crust is crispy. 
8. Turn off oven and leave door slightly ajar, cooling pavlova inside overnight. 
9. For the topping, line a baking tray with paper and roast nectarines drizzled with honey at 180°C until soft and caramelised, about 20-30 minutes. Cool. 
10. Top pavlova with whipped cream, nectarines, a drizzle of pan juices and nuts. 

Cook’s note: When making meringue, it is vital to use a clean, dry bowl and whisk. Any lingering fat (such as butter or oil) will hinder the ability to whisk the egg to a light and frothy consistency. Wipe with some fresh lemon juice and dry with kitchen paper. 

Recipes & styling: Sjaan van der Ploeg 
Photographs: Zhann Solomons

Also read: 4 Romantically red recipes for the month of love

The post Pick these 4 peach recipes for any occasion appeared first on MyKitchen.

There’s no need to go out when you can have a decadent breakfast right at home! This loaded roht French toast is a special treat for the whole family.

SERVES 4 // COOKING TIME 1 hour 40 min

INGREDIENTS
For the roht
3 cups flour
¾ cup sugar
1 tsp bicarbonate of soda
1 tsp salt
1½ tsp ground cardamom
½ cup melted butter
½ cup warm milk
10 g instant dry yeast
1 egg, beaten
For the fig compote
200 g figs, quartered
2 tbsp orange zest
1 cinnamon stick
1 tbsp red-wine vinegar
⅓  cup sugar
¼ cup water
For the yoghurt
1 cup double-cream yoghurt
3 tbsp honey
1 tsp ground cardamom
To assemble
4 eggs
⅓  cup milk
½ tsp cinnamon
½ tsp ground cardamom

METHOD
For the roht
1. Mix the flour, sugar, bicarb, salt and cardamom.
2. In a separate bowl, whisk the butter, milk and yeast together. Add the egg and whisk until fully combined.
3. Make a well in the centre of the dry ingredients and add the yeast mixture. Mix until a sticky dough forms.
4. Knead for 3–4 minutes, and then proof in an oiled bowl for 1 hour, until doubled in size.
5. Preheat oven to 200ºC and line baking trays.
6. Divide the dough into eight and roll into round loaves that are about 7 mm thick. Arrange on trays and set aside for 15 minutes.
7. Bake for 10 minutes, until golden brown.
For the fig compote
1. Add all the ingredients to a pot over medium heat.
2. Bring to the boil for 5 minutes, then lower the heat and simmer for 15–20 minutes, until the figs are soft and the syrup has reduced.
For the yoghurt
1. Mix ingredients together.
To assemble
1. Whisk the ingredients together. Heat some vegetable oil in a pan over low-medium.
2. Soak each piece of roht in the egg mixture for 15–20 seconds. Fry for 1–2 minutes on each side.
3. Dollop with yoghurt and fig compote to serve.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Leftover fig compote? Use it to top these healthy coconut cakes.

The post Loaded roht French toast with fig compote appeared first on MyKitchen.

Treat yourself over the weekend to these sweet and fragrant fig, peach and honey sparkling cocktails with simple, fresh ingredients. If you don’t like figs, just replace them with more peaches.

MAKES 3 // COOKING TIME 10 minutes

INGREDIENTS
1 peach, cored and chopped
1 fig, chopped
1 tbsp honey
120 ml apple cider, chilled
360 ml dry sparkling wine, chilled
To serve
1 fig, sliced

METHOD
1. Add the peach, fig and honey to a blender and pulse until smooth. Strain through a sieve and divide the liquid between three glasses.
2. Divide the cider and sparkling wine between the glasses and gently stir until combined.
3. Top with slices of fig and serve chilled.

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

Pair your sparkling cocktails with a complimentary ricotta, fig and prosciutto crostini.

The post Fig, peach and honey sparkling cocktails appeared first on MyKitchen.

Make your mornings sweet with these delicious sesame oats with fig jam. If you can’t find tahini, opt for nut butter of your choice instead.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the fig jam
8 figs
2 cups water
4 tbsp honey
1 tsp vanilla essence
For the sesame oats
3 cups water
1 cup oats
¼ cup vanilla protein powder
1 tbsp sesame seeds, toasted, plus extra to garnish
¼ tsp salt
¼ cup milk
5 tbsp tahini

METHOD
1. Preheat oven to 180°C.
2. For the fig jam, place the figs on a baking tray. Mix water, honey and vanilla essence. Pour over the figs.
3. Roast figs for 30 minutes, until soft. Mash with a fork and add the fig juices.
4. For the sesame oats, place the water, oats, protein powder, sesame seeds and salt in a pot.
5. Cook over medium heat for 5 minutes, stirring constantly until the oats are cooked and creamy.
6. Remove from the heat. Fold in the milk and tahini.
7. Serve the oats topped with the fig jam. Sprinkle with extra sesame seeds.

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

The post Sesame oats with fig jam appeared first on MyKitchen.

Swap out your usual decadent treat for this traditional Greek fig and nut panforte. It’s the perfect dessert recipe for a special occasion, like this year’s upcoming Christmas meal.

SERVES 8 // COOKING TIME 1 hour 30 min

INGREDIENTS
3 sheets edible rice paper
100 g blanched almonds
115 g pistachios, shelled
100 g blanched hazelnuts
300 g dried figs, quartered
100 g plain flour
1 tsp ground ginger
½ tsp cinnamon
110 g honey
70 g caster sugar
70 g brown sugar
Icing sugar, to garnish

METHOD
1. Preheat oven to 180°C.
2. Grease a round 20 cm springform cake tin. Line the base of the tin with the rice paper sheets.
3. Spread the almonds, pistachios and hazelnuts on a baking tray. Roast in the oven for 5–7 minutes, until toasted.
4. When the nuts are toasted, roughly chop them and place in a heatproof bowl with the figs, flour, ginger and cinnamon.
5. Place the honey, caster and brown sugars and 2 tbsp water in a saucepan over a low heat. Cook, stirring constantly, for 2 minutes or until the sugar dissolves. Increase the heat to medium and bring to the boil.
6. Reduce the heat to low and simmer, without stirring, for 3 minutes, or until a sugar thermometer reaches 116°C. If you do not have a thermometer, look out for ‘soft-ball stage’: Drop 1 tsp syrup into a glass of cold water. If the syrup becomes a soft ball, it’s at soft-ball stage.
7. Pour this into the nut mixture and stir to combine. Spoon into the prepared tin and smooth the surface. Bake for 45 minutes or until firm.
8. Set aside in the tin to cool completely.
9. Lightly dust with icing sugar and cut into wedges to serve.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Fig and nut panforte appeared first on MyKitchen.

Fruit tarts always make for a tasty delight, and this rustic fig and caramel tart is no exception. Enjoy a bite with a hot cup of tea or coffee for the perfect pairing.

MAKES 1 // COOKING TIME 1 hour 5 min

INGREDIENTS
2 tbsp sugar
1 tbsp flour
8 ripe figs, torn in half
1 roll shortcrust pastry
¼ cup tinned caramel
¼ cup flaked almonds, toasted

METHOD
1. Preheat oven to 200°C.
2. Mix the sugar and flour in a bowl. Add figs and toss to coat.
3. Roll out the pastry to 3 mm thick. Form a rough circle, about 30 cm in diameter.
4. Mark another circle in the middle of the pastry, about 18 cm in diameter, where the tart will fold up. Spread the caramel here and place the figs on top.
5. Fold up the pastry, pinching together if necessary.
6. Bake for 30 minutes, or until pastry is golden and figs tender. Leave to cool for 10 minutes.
7. Sprinkle with the toasted almonds and serve.

The post Rustic fig and caramel tart appeared first on MyKitchen.