The post Grapefruit and rosemary ombré spritz  appeared first on MyKitchen.

Welcome to the colourful world of citrus, where tangy grapefruits and lush oranges brighten even the coldest days.

Jan Ellis pudding with citrus and brandy 

Makes 1x 25-30 cm pudding

You can omit the brandy for a less boozy pudding. 

Ingredients

2 tbsp (30g) butter, softened
½ cup (100g) sugar
2 eggs, whisked
2 tbsp (30ml) orange marmalade
½ cup (125ml) milk
1 tbsp (5ml) bicarbonate of soda
1½ cups (350g) self-raising flour
Pinch salt 
Pinch nutmeg 
Custard or vanilla ice cream, for serving  

For the brandy syrup  

1 cup (250ml) boiling water
1 cup (250ml) cream
1 cup (250ml) butter 
1 cup ((250m) sugar
½ cup (80ml) brandy 
2 tsp (10ml) vanilla essence  

Method

1. Preheat oven to 180°C. 
2. Cream butter and sugar until pale. 
3. Add eggs and mix well. 
4. Whisk in jam and marmalade.
5. Combine milk and bicarbonate of soda, then mix until dissolved. 
6. Add milk to egg mixture and mix well. 
7. Mix dry ingredients and add to wet mixture until smooth and well combined. 
8. Pour batter into a greased 25-30cm oven dish and bake for 25-30 minutes. 
9. While pudding is in the oven, combine all ingredients for the brandy syrup over medium heat. 
10. Stir until the sugar has dissolved and allow to simmer for about 10-15 minutes. 
11. Pour syrup over pudding as soon as it comes out the oven. 
12. Serve with custard or vanilla ice cream if you like.

Roasted beetroot and citrus salad 

Serves 4  

Vibrant and refreshing, this is the perfect accompaniment to any winter roast. 

Ingredients

200g baby beetroot, quartered 
Salt and milled pepper
2 Tbsp olive oil
200g baby pak choi, blanched
4 spring onions, shaved 
3 radishes, thinly sliced
2 grapefruit, 1 sliced and 1 segmented 
2 oranges, 1 sliced and 1 segmented 
1 Tbsp toasted sesame seeds, for serving  

For the dressing  

¼ cup olive oil
1 orange, zested and juiced
3 Tbsp soy sauce
1 Tbsp rice wine vinegar
1 Tbsp sesame oil
½ small shallot or ¼ red onion, finely chopped
3cm knob ginger, grated
1 red chilli, deseeded and chopped  

Method

1. Preheat oven to 180°C.
2. Arrange beetroot on a baking tray, season and drizzle with oil. 
3. Bake for 15-20 minutes or until cooked through. 
4. Arrange pak choi, spring onion, radish, grapefruit, oranges and beetroot on a platter.
5. Combine the dressing ingredients.
6. Serve salad drizzled with dressing and sesame seeds.

Honey, soy and grapefruit pork with slaw 

Serves 4  

Sticky, sweet and tart, citrus pairs brilliantly with the richness of pork. 

Ingredients

¼ each soy sauce, honey and strained grapefruit juice
Salt and milled pepper
8 boneless pork rashers 
1 stalk celery
1 bulb fennel
2 Granny Smith apples
¼ head green cabbage 
1 grapefruit, segmented
Handful fresh coriander, chopped
3-4 Tbsp plain yoghurt or mayonnaise (optional)
1 Tbsp olive oil  

Method

1. Heat oven grill on high. 
2. Whisk together soy sauce, honey and grapefruit juice. Season pork rashers and marinate in soy sauce mixture for 15-30 minutes. 
3. Place pork on a lined baking tray and grill for 15 minutes, turning over regularly. Remove from oven and set aside. 
4. Shred celery, fennel, apples and cabbage. Toss with grapefruit and coriander.
5. Stir through yoghurt or mayonnaise, if using.
6. Heat oil in a pan and retook rashers (reserving the marinade) until caramelised.
7. Add marinade to pan and reduce until sticky. Serve pork on slaw.

Upside-down rosemary & citrus cakes

Makes 24  

The sweet and tangy treat everyone will request again and again! 

Ingredients

1 cup (250ml) brown sugar
1 cup (250m1) orange juice 
2 sprigs rosemary
1 vanilla pod, sliced  

For the cake 

2 small oranges, unpeeled and sliced
1⅕ cups (300g) butter, softened
1⅕ cups (300g) caster sugar 
5 eggs 
1 tsp (5ml) vanilla essence
2 cups (300g) self-raising flour, sieved
Pinch salt
Mint, to garish 

Method

1. Heat brown sugar, orange juice, rosemary and vanilla in a pan over medium heat. 
2. Reduce heat and leave to infuse. 
3. Preheat oven to 180 C. Spray two regular 12-cup muffin pans with some non-stick spray.
4. Place orange slices at the base of each muffin cup.
5. Cream butter and sugar with an electric beater until pale and fluffy.
6. Add eggs one by one while whisking continuously (make sure each egg is fully incorporated before adding the next addition).
7. Mix through vanilla, then fold in flour and salt.
8. Spoon batter into muffin cups until two-thirds full.
9. Bake for 25-30 minutes or until an inserted skewer comes out clean. Cool cakes in muffin pan. 
10. Remove rosemary sprigs from syrup and reheat.
11. Pour hot syrup over the cakes and carefully turn out on a plate.
12. Garnish with mint and serve

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

The post 4 Zesty ways with citrus  appeared first on MyKitchen.

Winter has arrived and so has citrus season! Get your dose of vitamin C by exploring the flavours of oranges, grapefruits, lemons, limes and more. The MK team whips up a batch of savoury and sweet dishes that pack a zingy punch.  

Grapefruit, honey and soy pork with slaw 

Serves 4 • Total Time 45 Min 

Ingredients

¼ cup soy sauce  
¼ cup honey 
¼ cup strained fresh grapefruit juice  
Salt and freshly milled black pepper  
8 boneless pork rashers  
1 stalk celery  
1 bulb fennel  
2 Granny Smith apples  
¼ head green cabbage  
1 grapefruit, segmented  
Handful fresh coriander, chopped  
1 avocado, cubed 
3-4 Tbsp mayonnaise or plain yoghurt 
1 Tbsp olive oil  

Method

1. Preheat oven grill. 
2. Whisk together soy sauce, honey and grapefruit juice. 
3. Season pork rashers and marinate in soy sauce mixture for 15-30 minutes. 
4. Place pork on a lined baking tray and grill for 20 minutes, turning over regularly. Remove from the oven and set aside. 
5. Finely shred celery, fennel, apples and cabbage. 
6. Place in a bowl and toss through grapefruit segments, coriander and avocado. 
7. Stir through mayonnaise or yoghurt and season to taste. 
8. Plate slaw on a platter, top with pork rashers and drizzle with the marinade reduction.

Chef’s Tip
If loadshedding strikes at supper time, simply thread the pork rashers onto skewers and cook over the coals.  

Fennel and citrus roasted chicken thighs 

Serves 4 • Total Time 1 Hr 20 Min 

Ingredients

2 tsp fennel seeds, toasted  
2 cloves garlic, chopped  
½ orange, zested and juiced 
½ lemon, zested and juiced  
Salt and milled black pepper  
8 chicken thighs  
2 Tbsp olive oil  
400g baby fennel bulbs  
1 orange, sliced in rounds  
1 grapefruit, sliced in rounds  
1 lemon, sliced in rounds 
2 Tbsp brown sugar  
500g baby potatoes, halved and parboiled  
300g Brussels sprouts, halved  
¼ cup cultured cream or sour cream  
1 Tbsp chopped fennel or dill  

Method

1. Preheat oven to 180°C. 
2. Crush fennel seeds, garlic and citrus zest using a pestle and mortar. 
3. Season chicken and rub with oil and fennel-citrus mixture. 
4. Arrange fennel bulbs and citrus slices on a greased baking tray. 
5. Place chicken on top and pour over citrus juice. 
6. Sprinkle with sugar and roast for 15 minutes, basting regularly with pan juices. 
7. Add potatoes and roast for another 10 minutes. 
8. Add Brussels sprouts and roast for 10-15 minutes or until chicken is cooked through. 
9. Mix cultured cream and herb fronds together in a bowl. Season. 
10. Serve chicken and vegetables topped with herby cultured cream.

Crumpets with caramelised banana and orange icing 

Makes 15-20 • Total Time 45 Min  

Ingredients

FOR THE CRUMPETS  

2 cups sifted cake flour  
2 tsp baking powder 
Pinch of salt  
2 eggs  
2 cups milk  
1 tsp vanilla essence  
2 Tbsp melted butter  
Oil or butter, for frying  
1 Tbsp butter  
2 Tbsp brown sugar
3-4 bananas, peeled and halved  
½ orange, zested and juiced  
1/3 cup icing sugar  
Handful pecans, toasted and chopped  

Method

1. Combine flour, baking powder and salt in a large bowl. 
2. Whisk together eggs, milk, vanilla and melted butter in a jug. 
3. Pour wet ingredients into dry ingredients and mix well until smooth. 
4. Heat some oil or butter in a large pan over medium-low heat. 
5. Place three round 9cm cookie cutters sprayed with non-stick spray in pan and pour ¾ cup batter into each. 
6. Cook for 1-2 minutes until golden, remove cutters and flip to cook the other side for another 1-2 minutes. Repeat with remaining batter. 
7. Heat butter in a separate pan until foaming. 
8. Add brown sugar then bananas and fry for 4-5 minutes until well browned but still firm. Set aside. 
9. Combine orange zest and juice with icing sugar and whisk together until smooth. 
10. Pile crumpets onto plates, top with caramelised banana, drizzle with citrus icing and top with chopped pecans. 

Citrus and rosemary yoghurt cake 

Serves 10-12 • Total Time 1 Hr 30 Min 

Ingredients

FOR THE CAKE  

¾ cup butter, softened  
10g fresh rosemary, plus extra for garnish  
3 eggs, whisked  
1 orange or grapefruit, juiced  
1 cup double-cream plain yoghurt  
1 ½ cups castor sugar  
2 cups cake flour  
2 tsp baking powder  
Citrus slices, for serving  

FOR THE ICING  

1 cup icing sugar  
3 Tbsp milk  
1 Tbsp orange or grapefruit zest  
2 tsp chopped rosemary  

Method

1. Preheat oven to 180°C. 
2. Melt butter in a saucepan and add rosemary. Remove from heat and cover with a lid and infuse for five minutes. Discard rosemary and allow butter to cool. 
3. Whisk together cooled butter, eggs, citrus juice and yoghurt. 
4. Add sugar, flour and baking powder. Mix well. 
5. Pour batter into a large greased Bundt tin and bake for 50-60 minutes, or until a skewer inserted comes out clean. Cool in tin. 
6. Whisk together icing ingredients to create a smooth and thick icing. 
7. Drizzle cake with icing, and garnish with fresh citrus slices and fresh rosemary to serve. 

Chef’s Tip 
We used a 23cm Bundt tin, but a regular cake, loaf or muffin tin will work too. Be sure not to fill tin more than ¾ full and keep an eye on it as baking times will vary. 

The post 5 Easy Recipes to Whip Up for a Vitamin C Boost appeared first on MyKitchen.

Keeping your meals light and fresh is easy with simple, nutritious ingredients. Enjoy this grapefruit and charred cabbage salad as a starter or light lunch that’s perfect for autumn

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
2 grapefruit
¼ head cabbage
4 tbsp olive oil
Salt and pepper
4 tbsp red-wine vinegar
Handful mint

METHOD
1. Peel the grapefruit and slice into ½ cm thick rounds.
2. Separate the cabbage leaves. Drizzle with 2 tbsp olive oil, and season with salt and pepper.
3. Char cabbage in a searing-hot pan until soft and slightly blackened on the edges.
4. For the dressing, mix the red-wine vinegar and remaining 2 tbsp oil until emulsified.
5. To serve, arrange grapefruit and cabbage on a plate, drizzle with dressing and scatter with mint leaves.

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

Grapefruit is a powerful ingredient that is surprisingly versatile too. For an immune-boosting start to the day, make this vitamin C parfait with lemon yoghurt, orange granola and grapefruit.

The post Grapefruit and charred cabbage salad appeared first on MyKitchen.

No picnic is complete without a sweet treat to end it all off. This grapefruit, thyme and mascarpone tart will make a lovely addition in the summer. And for a gluten-free version, simply swap the flour for almond flour.

SERVES 6–8 // COOKING TIME 50 min

INGREDIENTS
For the crust
2 cups flour
2 tbsp caster sugar
¼ tsp salt
2 tbsp unsalted butter
1 egg, beaten
For the filling
250 g mascarpone
230 g cream cheese
¼ cup honey
2 tsp vanilla essence
2 grapefruits, peeled and cut into segments
4 sprigs thyme
2 tbsp flaked almonds, toasted

METHOD
For the crust
1. Preheat oven to 180°C. Grease a rectangular baking tin.
2. Whisk together flour, sugar and salt. Add butter and egg, mixing until the dough comes together in a ball.
3. Press the dough evenly into the baking tin and prick all over with a fork. Bake for 20–30 minutes, until golden.
4. Remove the tin from the oven and place on a rack to cool.
For the filling
1. Mix together the mascarpone, cream cheese, honey and vanilla.
2. Spoon into the cooled crust. Arrange grapefruit segments, thyme sprigs and flaked almonds on top.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Looking for the perfect summer drink to accompany your picnic? Make these refreshing grapefruit spritzers!

The post Grapefruit, thyme and mascarpone tart appeared first on MyKitchen.

A bowl of oats with tropical flavours and fruit is the best way to start the day, especially in summer. Make this coconut and grapefruit oatmeal breakfast bowl in 20 minutes!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
1 × 400 ml tin coconut milk
½ cup water
2 cups oats
½ tsp salt
2 tsp honey
1 tsp vanilla essence
1 grapefruit, cut into segments, to serve
¼ cup coconut flakes, toasted, to serve
¼ cup cashew nuts, toasted, to serve
2 tsp honey, to serve

METHOD
1. Bring coconut milk and water to a boil in a pot over medium heat. Add the oats and salt and reduce the heat. Simmer for 5 minutes, stirring occasionally, until liquid has been absorbed and the oats are soft.
2. Mix in the honey and vanilla essence.
3. Dry-fry grapefruit in a hot pan until slightly caramelised, about 3–5 minutes.
4. Top the oats with grapefruit segments, coconut flakes and cashew nuts. Drizzle with honey.

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

For an even sweeter option, try our sesame oats with fig jam!

The post Coconut and grapefruit oatmeal breakfast bowl appeared first on MyKitchen.