Keen to keep it cool this season? Sjaan van der Ploeg has the perfect solution: spring fruit popsicles.  

Cucumber mint cooler 

Makes 6-8 

We used plastic cups to make these pops, but you can also use cleaned and dried mini yoghurt containers. For an adult version, add a tiny splash of white rum or vodka to make mojito lollies! 

Ingredients 

2 limes or 1 lemon, zested and juiced 
1 ½ large cucumbers, chopped 
2 cups water 2 punnets (20g each) mint, leaves picked 
½ cup sugar  

Method

1. Add ingredients to a blender and blitz until smooth. 
2. Divide mixture between 6-8 plastic cups (or use lolly moulds) and freeze for 1 hour before securing a wooden popsicle stick in each lolly. 
3. Freeze overnight. 
4. Run a warm cloth on the outside of the cups, unmould and serve immediately. 

Good idea
If you have popsicle moulds without the attachable stick holders, freeze the popsicles for 1 hour before inserting wooden sticks into the middle of each one. This way, the semi-frozen mixture holds the sticks in place, and they don’t sink to the side or bottom. You can also tape a grid of Sellotape over moulds to keep your sticks upright.

Citrus berry blast 

Makes 10 

Instead of orange juice, add cranberry or mixed berry juice for a full berry flavour. 

Ingredients 

250g fresh or frozen mixed berries (try strawberries, blueberries, raspberries and blackberries) 
1/4 cup sugar 
1 lemon, juiced 
1 ½ cups orange juice  

Method

1. Place berries, sugar and lemon juice in a pot over medium heat. 
2. Cook berries while stirring for about 10-15 minutes or until mixture turns a jammy consistency. Set aside to cool slightly. 
3. Place berry compote and orange juice in a blender, blitz until smooth. 
4. Decant mixture into two 5-cavity popsicle moulds and insert a wooden popsicle stick into each one. 
5. Freeze for 6 hours, preferably overnight, before serving. 

Cook’s note
We used frozen berries because they release more vibrant colours and slightly more juice.

Roasted banana granola bars 

Makes 9 

You don’t need specific moulds to make popsicles, a loaf tray will do just fine! 

Ingredients 

4 bananas, sliced 
¼ cup brown sugar
3 cups full-cream yoghurt 
¼ cup honey, plus 
2 Tbsp for coating 
1 cup granola, lightly toasted  

For the blueberry compote 

125g frozen blueberries
¼ cup sugar 

Method

1. Preheat oven to 200°C. 
2. Line a tray with baking paper, toss bananas in sugar and arrange in an even layer on tray. 
3. Roast bananas for about 25-30 minutes, until golden and caramelised. 
4. Pack roasted bananas into a plastic bag (along with any caramel from the tray) and freeze completely. 
5. 5. Add frozen bananas, yoghurt and ¼ cup of honey to a blender and blitz until smooth. 6. Heat remaining honey for a few seconds, then toss with granola to coat. 
6. Line a loaf tin with baking paper or plastic wrap. Pour mixture into prepared loaf tin and freeze for two hours before sprinkling granola over, pressing down to secure in the frozen yoghurt. 
7. Insert 6-8 popsicle sticks in a line along the middle of the tin, then return to the freezer for another 4 hours. 
8. Slice frozen yoghurt into bars and carefully remove with the assistance of a spatula or knife. 

Good idea
To avoid the granola sinking into the popsicle, the yoghurt needs to be semi-solid. Freeze mixture for a few hours until semi-frozen. Alternatively, freeze overnight, then remove for 30 minutes to thaw the surface slightly. Once the yoghurt has thawed, sprinkle over granola and press down to secure. Freeze for an hour before slicing and serving.

Rooibos iced tea 

Makes 12 

The rooibos syrup sinks to the bottom of the moulds to reveal a lovely, sticky lollipop top when removed. 

Ingredients 

For the rooibos syrup  

5 rooibos teabags 
2 cups water 
½ cup caster sugar  

1 lime, zested 
1 – 1 ½ cups rooibos-flavoured iced tea
½ peach or lemon, thinly sliced  

Method

1. Place syrup ingredients into a pot over medium heat. 
2. Stir to dissolve the sugar, then simmer for 5 minutes before removing the tea bags. 
3. Continue to simmer for another 15 minutes until reduced by half and slightly thickened. Stir through lime zest and set aside. 
4. Fill two 6-cavity popsicle moulds 3/4 of the way with iced tea and freeze for 1 hour. 
5. 5. Break the icy surface on partially frozen lollies and add 2 slices of peach or lemon, followed by the rooibos syrup until filled to the top. 
6. Secure popsicle sticks onto the moulds. Return to the freezer for another 6 hours, or preferably overnight. 
7. Remove moulds from the freezer and run a warm cloth along the outside to unmould. Serve immediately. 

Cook’s note
Use any flavour iced tea, then make a syrup using the same tea flavour as your drink. 

Recipes & styling: Sjaan van der Ploeg  

Photographs: Zhann Solomons 

The post 4 fruit popsicles to enjoy this spring appeared first on MyKitchen.

We share everyday breakfast ideas but with a twist

Tutti frutti

Swirl honey through the cooked oats and garnish with sliced citrus, kiwi and chopped nuts.

Bougie bowl

Whisk vanilla seeds into heated milk and swirl through oats. Top with halved figs, pomegranate rubies and edible flowers.

Very berry

Mix fresh raspberries and gooseberries through the cooked oats and finish off with fresh mint leaves and walnuts

Nut butter blast

Add a sliced banana, peanut butter and toasted coconut to the cooked oats. Drizzle with honey.

Meal maths

Turn this ordinary pantry staple into something extraordinary with the addition of just a few simple ingredients.

Blueberry and mint smoothie

Serves 1

Blitz together

• 1 tub blueberries
• 1/4 cup oats
• 1 tbsp honey and 1 cup plain yoghurt
• Pour into a serving glass and garnish with fresh blueberries, extra toasted oats and fresh mint.

Apricot and apple granola bars

Makes 12 Bars

Combine

• 2 cups of toasted oats
• 1 cup peanut butter
• 1/4 cup chopped nuts
• 3/4 cup honey
• 1/2 cup chopped dried Turkish apricots
• 1/2 cup chopped dried apples and a handful of fresh blueberries in a large bowl

Press the mixture into a lined 23x23cm baking tray and level using the back of a spoon. Chill in the fridge for an hour before slicing into bars.

Oats on the go

Once you’re at the office, follow these simple steps to make a delicious bowl of oats in a dash:

In a bowl

• Place 1/4 cup uncooked oats
• 2 tbsp brown sugar and pour over 1/2 cup boiling water
• Cover and microwave on high for about 3 minutes (keep an eye on it)
• Remove and stir through 1/4 cup milk
• Microwave once more for about 3-4 minutes and give it a good stir
• Add 1 tbsp butter, another splash of milk and microwave for 1 minute
• Stir through and enjoy immediately.

Breakfast granola

Makes 4 Cups

• Heat 1/4 cup honey and 1/3 cup butter in a saucepan to create a syrup
• Combine 3 cups of oats and 1/4 cup brown sugar
• Add the syrup and stir to combine
• Spoon the mixture onto a greased baking tray and bake at 160°C for 15 minutes, stirring regularly
• Add 1 cup chopped dried fruit to the tray, then stir and bake for another 8-10 minutes or until golden
• Remove from oven, stir through 1/4 cup coconut flakes and the zest of one lime
• Cool completely before storing in an airtight containe

Top Tip

When you see ‘toasted oats’, don’t rush off to the shops. Toast the uncooked oats in a pan or in the oven for 3-5 minutes before incorporating it into your dish.

The post Fun and vibrant ways with oats appeared first on MyKitchen.

Feel beautiful inside and out with this must-try brekkie. We know that a butternut and chickpea granola may sound a bit strange, but savoury granolas are taking the food world by storm and once you’ve had a taste, there’s no going back!

SERVES 4 // COOK TIME 1 hour

INGREDIENTS
1 tin chickpeas
¾ cup butternut purée
½ cup coconut oil
½ cup honey
2 cups oats
4 tbsp chia seeds
½ cup pumpkin seeds
Handful mint, finely chopped, plus extra to garnish
Zest of 1 lemon, plus extra to garnish
1 cup yoghurt
Honey, to drizzle

METHOD
1. Preheat oven to 180°C.
2. Strain the chickpeas, rinse well and pat dry.
3. Heat the butternut purée, coconut oil and honey in a pot over medium heat until melted.
4. In a mixing bowl, combine the oats and seeds with the butternut mixture. Spread out evenly on two baking trays and bake for 40–45 minutes until golden and crispy. Allow to cool completely.
5. Mix the mint and zest into the yoghurt. To serve, layer the granola and yoghurt in 4 large glasses, starting with the granola.
6. Garnish with a mint leaf and zest, and drizzle with honey to taste.

What better way to start your day than with a beautiful berry granola tart? This quick recipe is easy to whip up for a lovely brunch treat!

The post Butternut and chickpea granola with mint yoghurt appeared first on MyKitchen.

A dahi-based drink, this green lassi is a blend of yoghurt, spices and fruit for a deliciously filling breakfast, with some home-made granola on the side.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
For the granola
2 cups oats
⅓  cup sunflower seeds
⅓  cup chopped pecans
1 tsp ground cinnamon
1 tsp ground cardamom
Pinch cumin
1 tsp orange zest
¼ cup honey
3 tbsp vegetable oil
1 tsp vanilla essence
For the lassi
3 cups yoghurt
½ tin coconut milk
1 cup baby spinach
3 kiwis, peeled and chopped
⅓  cup mint
2 tbsp lemon juice
5 ice cubes
1 tbsp honey

METHOD
For the granola
1. Preheat oven to 170°C. Line a baking tray.
2. Mix the oats, seeds, nuts, spices and orange zest.
3. Stir through the honey, oil and vanilla, and mix.
4. Spread out evenly on the prepared tray and bake for 25–30 minutes, until golden brown. Cool and break into pieces.
For the lassi
1. Add all the ingredients to a food processor and blend until smooth.
2. Pour into glasses and top with the granola.

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

If you loved the fresh and savoury flavour of this breakfast smoothie, you should try our sweet potato smoothies with maca and orange next.

The post Get your morning fix with this green lassi appeared first on MyKitchen.

With plenty that can be prepped ahead, this romantic fuss-free poached plums and granola breakfast is perfect for spoiling your significant other.

SERVES 2 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the poached plums
2 cups sparkling wine
3 tbsp honey
2 tbsp sugar
1 star anise pod
2 cardamom pods, crushed
Zest of 1 lemon
12 plums
For the granola
2 cups rolled oats
½ cup pecans
¼ cup pumpkin seeds
⅓  cup dried cranberries
½ cup maple syrup
1½ tsp cinnamon
½ tsp nutmeg
1 tbsp vanilla essence
75 ml melted coconut oil
For the sweet cream cheese
1 cup cream cheese, softened
1 tsp vanilla essence
¼ cup icing sugar
2 cups plain yoghurt

METHOD
For the poached plums
1. Add all the ingredients and 1 cup water to a pot over medium-high heat. Once it boils, reduce the heat and then simmer for 15 minutes. Remove the plums to cool.
2. Return the poaching liquid to the stove and simmer for 10 minutes, until syrupy.
For the granola
1. Preheat oven to 150ºC. Line a baking tray.
2. Add ingredients to a food processor with some salt and pulse a few times until mixed.
3. Spread out on the prepared tray and press down slightly.
4. Bake for 40 minutes, until golden brown. Allow to cool, then break into chunks.
For the sweet cream cheese
1. Combine the cream cheese, vanilla and icing sugar.
2. Whisk in the yoghurt, ½ cup at a time, until smooth.

Recipe: Chiara Turilli
Styling: Elizabeth Mackenzie
Photograph: Jotham van Tonder // HMimages.co.za

Now that breakfast is covered, what about dinner? We think these strawberry stuffed chicken breasts will make an excellent option.

The post Poached plums and granola with sweet cream cheese appeared first on MyKitchen.

You will find everything you need for a healthy start to the day in these yummy granola tartlets with fruit, seeds, oats and yoghurt.

MAKES 4 // COOKING TIME 25 min

INGREDIENTS
1 cup oats
⅓ cup almonds, finely chopped
1 tbsp sunflower seeds, finely chopped
½ tsp cinnamon
¼ tsp salt
3 tbsp coconut oil, melted
2 tbsp honey
1 egg, beaten
1 tsp vanilla essence
1 cup plain yoghurt
1 red apple, thinly sliced
1 kiwi fruit, peeled and sliced
Handful green grapes and raspberries
2 tsp lemon curd or honey (optional)

METHOD
1. Preheat oven to 170°C. Grease 4 × 10 cm tart tins.
2. Combine the oats, almonds, sunflower seeds, cinnamon and salt. Add coconut oil, honey, egg and vanilla essence and mix.
3. Press the mixture into the prepared tins, using a spoon to even out the bottom and sides.
4. Bake for 10 minutes until golden brown. Cool completely before removing from the tins.
5. For the topping, dollop 2 to 3 spoonfuls of yoghurt into each cooled crust and top with fresh fruit. Drizzle with lemon curd or honey for an added treat.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Enjoy a fun variety of morning treats by adding these savoury baked egg tartlets with bacon and thyme.

The post Healthy granola tartlets to start the day appeared first on MyKitchen.