Despite its fuzzy texture, kiwi skins are actually edible.With the right recipe, the texture won’t be noticeable at all. Try it in these grilled hake tacos!

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the kiwi salsa
2 unpeeled kiwis, chopped
1 green chilli, sliced
1 spring onion, sliced
1 tbsp chopped parsley
1 tbsp lime juice
½ tbsp white-wine vinegar
For the hake tacos
4 hake fillets
1 tsp paprika
2 garlic cloves, minced
2 tbsp olive oil
8 taco shells
⅔ cup smooth cottage cheese
2 cups shredded cabbage
1 cup shredded spinach
½ cup corn kernels
½ cup bean sprouts
4 tsp sesame seeds, toasted

METHOD
For the kiwi salsa
1. Mix all the ingredients, then season to taste and refrigerate.
For the hake tacos
1. Preheat the oven grill. Line a baking tray.
2. Season the hake with the paprika, garlic, salt and pepper. Drizzle with olive oil, skin-side up.
3. Arrange skin-side up on the prepared tray and grill in the oven (set to high or on 200°C) for 2–3 minutes. Flip and grill for another 3–4 minutes, until completely cooked through.
4. Heat and shape the tortillas into tacos according to packet instructions.
5. Spread cottage cheese inside each taco and fill with a piece of hake, cabbage, spinach, corn and sprouts. Top with kiwi salsa and sesame seeds.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebrtiz // HMimages.co.za

Using whole fruit to spice up your summer salads is another fun trick of ours! Enjoy this bulgar wheat salad with kiwi and pomegranate.

The post Grilled hake tacos with whole kiwi salsa 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.

These bright and beautiful kiwi and blueberry cocktails simply scream summer beach party, and will be the star of the show at your next gathering.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the purple layer
¾ cup frozen blueberries
3 tbsp white rum
2 tbsp lemon juice
1½ tbsp simple syrup
For the green layer
4 kiwis, peeled and chopped
4 tbsp limoncello
1 tbsp simple syrup
8 mint leaves
For the blue layer
½ cup lemonade
3 tbsp blue curaçao
2 tbsp white rum
To assemble
4 cups crushed ice
¼ cup blueberries
½ lemon, sliced

METHOD
1. For the purple layer, blend all the ingredients together. Set aside.
2. For the green layer, blend all the ingredients together and set aside.
3. For the blue layer, mix all the ingredients together.
To assemble
1. Spoon ⅓ cup crushed ice into the bottom of each glass and divide the purple layer between them. Gently mix in with the ice.
2. Spoon in another ⅓ cup ice and spoon over the green layer.
3. Spoon the last of the ice on top and gently pour in the blue layer.
4. Top with the fresh blueberries and a slice of lemon and serve immediately.

Photography: HMimages.co.za

Our summer bubbly ice lollies are another favourite poolside treat!

The post Summer-worthy kiwi and blueberry cocktails appeared first on MyKitchen.

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

The post Fruity yoghurt lollies appeared first on MyKitchen.