You and your guests will be living on the veg after you’ve had these gem squash blini. They are quick, easy to prepare and the meat eaters will love them too! 

SERVES 6 // COOKING TIME 35 min

INGREDIENTS
3 gem squashes
Pinch nutmeg
Pinch cayenne pepper
Pinch cloves
1 cup cake flour
1 tsp baking powder
1 tsp salt
1 egg
150g butter
50 ml olive oil
3 sprigs thyme
1 tin sweetcorn, drained
Salt and black pepper
Handful sage, plus extra to garnish
Juice of 1 lemon
200g blue cheese, to serve

METHOD
1. Preheat oven to 180°C.
2. Halve the gem squash and place on a large baking tray, facing down. Bake until soft. Scoop out the flesh into a bowl and add the spices. Leave to cool. Sift in the flour, baking powder and salt. Whisk the egg in a separate bowl and stir into the squash mixture.
3. Heat 50g butter in a pan over medium heat. Drop in spoonfuls of the gem squash mixture and fry on both sides until golden brown.
4. Heat the olive oil in a pan over high heat. Add the thyme sprigs and allow to sizzle for one minute. Add the drained sweetcorn and toss in the hot oil until it is slightly charred. Remove from the pan and place on paper towel. Season.
5. To make the sage butter, heat the remaining butter in a heavy-based pan. Allow to slowly caramelise, making sure to always keep an eye on it, as it can quickly become blackened butter!
6. Turn down the heat, add the sage leaves and allow to gently fry and infuse in the fat. Slowly add the lemon juice (watch out – this will splatter!) and season.
7. Assemble the blini by topping each with a teaspoon of charred corn and a crumble of blue cheese. Garnish with a sage leaf and serve with the sage butter.

The post Gem squash blini with charred corn and sage butter appeared first on MyKitchen.

With spring and Heritage Month swooping down on us at the same time, we have no choice but to light the fire and make the most of South Africa’s beautiful fresh produce. Gather the crowd and treat them to our braaied snoek this weekend.

SERVES 6 // COOKING TIME 90 min

INGREDIENTS
1 whole snoek, filleted
Coarse salt and black pepper
150g butter
2 cloves garlic, peeled and crushed
125 ml smooth apricot jam
Zest and juice of 1 lemon
2 tsp Cape Malay curry powder
Splash white wine (optional)
Olive oil

METHOD
1. Sprinkle the snoek with salt and leave for 20–30 minutes. Rinse off and pat dry.
2. Cook the butter and garlic until the butter is foamy. Add apricot jam, lemon zest, curry powder and wine. Stir through. Add a squeeze of lemon juice and pepper.
3. Coat the snoek in oil so it won’t stick to the grid. Braai for about 15 minutes, basting with the apricot butter and turning frequently. Serve with leftover apricot butter.

The post Apricot-butter braaied snoek appeared first on MyKitchen.

Eggs and yoghurt (believe it or not) is one flavour combination you don’t want to miss out on. A recipe hailing from – you guessed it, Turkey – Turkish eggs are the brekkie or brunch with a twist you’ve been searching for.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
4 tbsp butter
2 tbsp paprika
2 tbsp chopped parsley
2 cups double-cream yoghurt
4 eggs, poached

METHOD
1. Melt half butter and the fry paprika until fragrant.
2. In a separate pan, melt the other half of the butter and stir in parsley.
3. Dollop some yoghurt on to plates, top with the poached eggs and drizzle with flavoured butters.

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If you are looking for a way to vamp up those tinfoil-wrapped mielies, potatoes, sweet potatoes, onions – whatever, really – this basil butter needs to become a staple in your kitchen.

MAKES 250g // COOKING TIME 40 mins

INGREDIENTS
250g butter, at room temperature
½ cup basil, finely chopped
3 garlic cloves, peeled and crushed
Salt and pepper

METHOD
1. Place the butter, basil and garlic in a mixing bowl, season and beat with a wooden spoon.
2. Transfer on to a large sheet of cling film and roll into a cylinder. Wrap it tightly and refrigerate until firm.
3. Remove the cling film and slice the butter into 2 cm-thick rounds. Split a French loaf lengthways, fill with a row of basil butter slices and heat in the oven, or arrange slices on hot mielies or baked potatoes.

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