Balmy days aren’t over just yet! Get a taste of the tropics with these tasty tempura prawns with granadilla cream cheese. They make the ultimate summer canapé option.

SERVES 6 // COOKING TIME 35 min

Ingredients 

250g cream cheese
½ cup granadilla pulp
1 cup flour
1 cup soda water
1 tsp salt
Vegetable oil, for deep-frying
100g prawns, cleaned, with tails attached
100g panko breadcrumbs
1 French loaf, cut into 2cm slices 

Method 

1. Combine the cream cheese and the granadilla pulp. Set aside.
2. Whisk together the flour, soda water and salt to form a smooth batter.
3. In a deep pot, heat the vegetable oil to medium heat.
4. Dip the prawns in the tempura batter, then the panko breadcrumbs. Deep-fry them until golden and crisp. Drain on paper towel.
5. To serve, spread a generous layer of granadilla cream cheese on each slice of bread, top with a tempura prawn and serve immediately.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

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Who said salads need to be cold, boring and filled with nothing but leafy greens? Enjoy this roast carrot salad with a medley of winter veggies and granadilla tzatziki for all the nutritious flavour your heart (and tummy) desires.

SERVES 4–6 // COOKING TIME 1 hour

INGREDIENTS
For the vegetables
200 g baby rainbow carrots
4 beetroots, sliced into rounds
4 parsnips, sliced lengthways
3 tbsp olive oil
Salt and pepper
For the granadilla tzatziki
1 cup double-cream yoghurt
30 g parsley, finely chopped
¼ cup granadilla pulp
1 lemon, juiced and zested
4 small cucumbers, cut into matchsticks
1 tbsp olive oil

METHOD
For the vegetables
1. Preheat the oven to 180°C.
2. Place the carrots, beetroot and parsnips on a baking tray, drizzle with oil, season and toss to coat thoroughly. Roast for 40 minutes.
For the granadilla tzatziki
1. Mix all the ingredients in a bowl.
2. To serve, arrange the roast vegetables on a platter with the granadilla tzatziki on the side.

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Promote sustainability and health by trying this delicious crispy calamari with savoury granadilla yoghurt recipe. It’s light and easy, and much better for the ocean.

SERVES 4–6 // COOKING TIME 15 min

INGREDIENTS
400 g calamari rings or tentacles
15 g parsley, chopped
¼ cup olive oil
1 tsp smoked paprika
½ tsp cayenne pepper
1 tsp salt
1 cup double-cream yoghurt
3 granadillas

METHOD
1. Place the calamari, parsley, oil, paprika and cayenne pepper in a bowl. Toss to coat.
2. Heat a griddle pan over high heat and fry the calamari for 2 minutes.
3. Whisk the salt into the yoghurt. Fold in the granadilla pulp.
4. Serve the granadilla yoghurt with the calamari.

The post Crispy calamari with savoury granadilla yoghurt appeared first on MyKitchen.

Make a toast to the weekend with these stunning granadilla frozen Champagne cocktails for a different and classy taste.

SERVES 4–6 // COOKING TIME 10 min, plus freezing time

INGREDIENTS
1 bottle sparkling wine
6 tbsp honey, slightly heated
6 granadillas, juiced, plus slices to serve

METHOD
1. Mix the sparkling wine and honey.
2. Pour into ice trays and freeze overnight.
3. Place ice cubes in a blender and blitz until slushy consistency. Add granadilla juice.
4. To serve, spoon into glasses and garnish with granadilla slices.

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Sweet and divine, you will love this fruit and meat combo! Our braised granadilla and orange ribs are perfect for lunch, dinner and special occasions.

SERVES 4–6

INGREDIENTS
1 cup fresh orange juice
½ cup granadilla pulp
¼ cup muscovado sugar
2 tbsp olive oil
1 tbsp Worcestershire sauce
1 tsp ground cumin
Salt and pepper
1 kg pork ribs

METHOD
1. Preheat the oven to 200°C.
2. Mix the orange juice, granadilla pulp, muscovado sugar, olive oil, Worcestershire sauce, cumin, salt and pepper in a bowl.
3. Place the pork ribs in a roasting tin and pour the marinade over them. Refrigerate the ribs overnight.
4. Place the ribs on a rack in the roasting tin. Roast for 30 minutes.
5. Lower the oven temperature to 180°C. Baste the ribs and roast for another hour until they are brown and the marinade has become sticky.

Serving suggestion: Add a side of potato wedges to complete the meal

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Our fruity yoghurt lollies make a healthy summer dessert. The yoghurt is full of calcium for strong teeth and bones, so it’s a great snack option for your kids as well. Make them in empty yoghurt containers, or in shot glasses for mini versions.

Makes 6–10 // Cooking time 1 hour, plus freezing time

Ingredients

2 cups plain yoghurt
1 tsp vanilla essence
200 g frozen strawberries, hulled, half sliced
3 kiwis, peeled
3 granadillas, pulp only
Handful frozen cherries, chopped
Handful frozen blueberries

Method

1. Mix the yoghurt and vanilla, then divide between 4 bowls.
2. Purée the strawberries in a food processor. Remove. Purée the kiwis.
3. Mix the strawberry purée, kiwi purée and granadilla pulp into 3 of the bowls of yoghurt. Leave the last bowl plain.
4. Pour the yoghurt into the moulds, adding the strawberries, cherries and blueberries as you go. To create the layers, pour a little yoghurt into the mould, then place in the freezer for about 45 minutes, until almost fully frozen. Then add the next layer and freeze for another 45 minutes.
5. Insert ice-lolly sticks (or teaspoons) into the semi-frozen lollies, then freeze for 3–6 hours until frozen solid.
6. To release the ice lollies from their containers, run under hot water for 5 seconds. Serve immediately.

Also read: Frozen banana breakfast tart with pineapple and coconut

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