We break down the differences between salsa verde, gremolata and chimichurri.  

Salsa verde 

Originating from Mexico, salsa verde is a sauce made using tomatillos (not tomatoes), which are roasted or boiled then blitzed in a food processor along with lime, jalapeño, coriander and onion. Since we don’t often find tomatillos in SA, a similar substitute would be unripe tomatoes roasted with a squeeze of lime. 

Roast 600g tomatillos in the oven until their skins are slightly blackened. Add these, along with 1 chopped onion, 1 punnet (20g) fresh coriander as well as milled salt and pepper to a blender. Blend until a sauce consistency is reached. Serve with any Mexican dish such as nachos, quesadillas or enchiladas.   

Gremolata 

This Italian condiment is made from finely chopped parsley, garlic and lemon zest. It takes the form of a semi-dry but fragrant garnish, as no liquid is added to loosen the mixture. Served with veal, lamb or fish, it adds depth of flavour to dishes that would otherwise be one-dimensional. 

Finely chop 2 punnets (40g) parsley and grate 1 garlic clove. Combine in a bowl with the zest of 1 lemon and work together using a spoon, adding salt to taste. If available, a pestle and mortar will help to easily bruise the ingredients, encouraging more flavour.

Chimichurri 

Originating from Argentina, chimichurri is made by combining oil with finely chopped parsley, garlic, oregano, salt, red chilli and red wine vinegar to achieve a tangy, herbal sauce. Chopping the ingredients is essential to achieve a chunky, loose consistency – the goal is not a blended, smooth dip. 

Combine 1⁄2 cup olive oil and 3 Tbsp red wine vinegar with 2 punnets (40g) finely chopped fresh parsley, 3 cloves minced garlic and 1 finely chopped, deseeded red chilli. Finish with 1⁄2 tsp dried oregano and salt and pepper to taste. Serve on top of lamb, stirred through pasta or as a salad dressing.

Words by: Sjaan Van Der Ploeg
Photographs: Fresh Living Magazine  

Also read: 4 lip-smacking dipping sauces 

The post The difference between salsa verde, gremolata and chimichurri appeared first on MyKitchen.

Matcha is a green tea that became popular in 8th century China and has been used widely in both Chinese and Japanese culture ever since. We share easy ways on how to use matcha.  

Going Green

It has recently been introduced into western culture and is often enjoyed as a latte but is traditionally brewed with water. Matcha has a unique savoury, earthy taste, and many health benefits.  

It is also often used in cooking and baking to add extra depth to dishes. Want to switch up your pastas or create a delicious butter or dip? Include matcha to the mix and you will not be sorry! 

Matcha pancakes with whipped coconut cream

SERVES 4–6 // COOKING TIME 40 min  

Give your pancakes a flavour – and health – boost with just one tablespoon of matcha. 

INGREDIENTS

For the pancakes
2 cups flour
4 tsp baking powder
1 Tbsp matcha
½ tsp salt
1 cup milk
2 eggs
5 Tbsp sugar
1½ Tbsp coconut oil, melted, plus extra for frying
1 tsp vanilla essence 

For the whipped coconut cream
400 ml coconut cream, refrigerated overnight
1 cup icing sugar
Toasted coconut flakes, to serve 

METHOD

For the pancakes
1. Sift together the flour, baking powder, matcha and salt.
2. Whisk together the milk, eggs, sugar, coconut oil and vanilla essence.
3. Make a well in the dry ingredients. Add the wet ingredients, whisking until smooth.
4. Heat the coconut oil in a non-stick pan over medium heat. Add 2 Tbsp batter and fry for 2 minutes, then flip and fry for 2 minutes. 

For the whipped coconut cream
1. Separate the thick white coconut cream from the clear liquid.
2. Whisk the sugar and vanilla essence into the coconut cream.
3. Serve the matcha pancakes with whipped coconut cream on the side and a sprinkle of coconut flakes. 

Matcha Muffins

matcha powder
1 cup all-purpose flour
1 tsp baking powder
1/8 tsp salt
1/2 cup melted butter
1/2 cup sugar
1 large egg 

METHOD

1. Preheat oven to 180°C.
2. In a large mixing bowl, combine the matcha, salt, baking powder and flour.
3. In a separate bowl, mix butter, sugar, eggs until light and fluffy.
4. Add the dry ingredients to the butter-egg mixture. Mix to form a soft batter.
5. Spoon the batter into a greased muffin tray and bake for 20–25 minutes, or until a toothpick inserted into the centre of a muffin comes out
6. clean.
7. Serve warm.  

The post How to add matcha to almost everything appeared first on MyKitchen.

Green tea’s good for more than just a warming cuppa. Prepare to be wowed by this delicious sweet green tea yoghurt bark, the perfect healthy snack!

SERVES 4–6 // COOKING TIME 10 min

INGREDIENTS
300 g double-cream yoghurt
3 tbsp sugar or xylitol
½ tsp vanilla essence
2–3 drops green food colouring
¼ cup cashews
¼ cup dried cranberries
1 green teabag, leaves only

METHOD
1. Line a baking tray with baking paper.
2. Combine the yoghurt, xylitol or sugar, vanilla essence and green food colouring.
3. Spread out the mixture on the tray. Sprinkle with cashews, cranberries and tea leaves.
4. Freeze for 1 hour, until firm. Break into chunks and serve.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

If you are keen to indulge in your traditional green tea, but want something with some added zest, try our cucumber, lime and mint green tea.

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Coconut bacon is the ideal meat-free alternative in this supergreen salad if you’re still craving that crunchy texture with added spice.

SERVES 6 // COOKING TIME 20 min

INGREDIENTS
For the coconut bacon
1 tbsp soy sauce
1 tsp sriracha
1 tsp paprika
½ tsp honey
½ cup dried coconut flakes
For the dressing
6 tbsp olive oil
6 tbsp red wine vinegar
Salt and black pepper
1 tsp honey
To assemble
2 green cabbages, shaved
10 Brussels sprouts, shaved
Handful spinach, finely sliced
1 cup sugar snap peas, finely sliced

METHOD
1. Preheat oven to 180°C.
2. For the coconut bacon, mix the soy sauce, sriracha, paprika and honey in a bowl. Add coconut flakes and coat well.
3. Scatter on a baking tray and bake for 5–6 minutes, tossing halfway through. Watch carefully so they don’t burn. Remove from the oven and leave to cool.
4. For the dressing, mix all ingredients together until emulsified.
5. To assemble, toss the cabbage, Brussels sprouts, spinach and sugar snaps in the dressing, arrange on a serving plate and top with the coconut bacon.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Leftover coconut flakes? Add them to this nutritious cashew nut cluster with raisins.

The post Supergreen salad with coconut bacon appeared first on MyKitchen.

There are plenty of ways that you can make vegan socca, but we opted to go the traditional way and top it with a fresh green salsa.

SERVES 6–8 // COOKING TIME 50 min

INGREDIENTS
For the vegan socca
2 cups chickpea flour
Salt and black pepper
2 tsp origanum
½ tsp paprika
½ tsp garlic powder
2 cups warm water
2 tbsp olive oil
For the green salsa
1 cup chopped green tomatoes
1 garlic clove, grated
4 tbsp white-wine vinegar
4 tbsp olive oil
Salt and black pepper
Handful basil, chopped
Handful pea shoots
Handful mint, chopped
Handful micro herbs
3 tbsp chopped almonds, toasted
1 medium cucumber, ribboned, to garnish

METHOD
For the vegan socca
1. Preheat oven to 200°C.
2. Mix all the dry ingredients together. Whisking continuously, gradually add in the warm water and mix until smooth. Allow to rest for about 30 minutes.
3. Drizzle half the oil in a 20 × 30 cm oven tray and place in the oven for about 5 minutes to heat the oil.
4. Pour the socca mixture into the hot tray and bake for 10 minutes. Brush the top with the remaining oil and cook for another 5–10 minutes, until the edges are crisp.
5. Remove from the tray and leave to cool on a wire wrack.
For the green salsa
1. Mix all the ingredients together and allow to stand for 15 minutes for the flavours to develop.
2. To assemble, spoon the salsa on to the socca and garnish with cucumber ribbons. Cut into slices and eat immediately.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Enjoy a little spice with your vegan meals? You’ll love this butternut and cashew nut curry!

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Enjoying a healthier, meat-free alternative is way easier and when it’s as delicious, bright and creamy as these spinach wraps with pea falafel and avo mousse.

SERVES 4 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the pea falafel
2 cups peas, steamed
1 cup pearl barley, cooked
¼ cup cake flour
2 tbsp chopped parsley
1 tsp cumin
½ onion, peeled and chopped
Vegetable oil, to fry
Lemon wedges, to serve
For the avo mousse
1 avocado
¼ cup cream
For the spinach wraps
3 cups cake flour
1½ tsp baking powder
1 tsp salt
¼ cup vegetable oil
100 g spinach
¾ cup milk, warmed

METHOD
For the pea falafel
1. Pulse all the ingredients until combined, but still with a slightly coarse texture. It should hold together when compressed into a ball. Form into balls.
2. Heat the oil and shallow-fry the balls until golden brown.
For the avo mousse
1. Blits together the avocado and cream until smooth and creamy.
For the spinach wraps
1. Mix the flour, baking powder and salt. Add the vegetable oil and mix into a crumbly dough.
2. Blend spinach and milk on high until smooth.
3. Stir the spinach mixture into the dough. If the mixture is too dry, add some water.
4. Knead for 5 minutes, until smooth. Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
5. Flour a rolling pin and a work surface. Divide dough into 8 golfball- sized balls. Roll out each into a thin circle of about 15 cm.
6. Heat a pan over medium heat. Dry-fry wraps for 1 minute a side.
7. Serve with the pea falafel and avo mousse.

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

Get creative with all the colour veg have to offer and try these meat-free beetroot crêpes with salad lyonnaise.

The post Spinach wraps with pea falafel and avo mousse appeared first on MyKitchen.