Instead of making your own pasta, use tagliatelle or pappardelle if you like.

Creamy lemon pasta

Serves 4

Ingredients

For the pasta: 

1⅖ cups (250g) plain or OO flour
3 (170g) extra-large eggs

For the creamy lemon sauce: 

2-3 Tbsp butter
2 cloves garlic, grated
1 lemon, zested and juiced
1 cup cream
40g grated Parmesan
Salt and milled pepper
Olive oil, for drizzling
20g parsley, roughly chopped
1 red chilli, deseeded and finely chopped 

Method

1. Place the flour on a working surface and make a deep indent in the middle. Crack eggs into the middle and whisk with a fork to slowly incorporate the flour. 
2. Once a rough dough has formed, bring it together into a ball with your hands. Leave on the counter for 15 minutes to rest; cover with a damp towel. 
3. Knead for another 30 seconds until the dough forms a smooth ball. Wrap in clingwrap and refrigerate for 1 hour. 
4. Use a pasta machine to roll the dough out into a thin, long sheet. Alternatively, portion pasta dough into halves and use a rolling pin to roll each as thin as possible. 
5. Roll dough up into a long log. Slice into 1cm pieces to create pasta strands. Unroll pasta and dust with flour. 
6. For the sauce, add butter and garlic to a deep pan over medium heat. 
7. When golden and sizzling, add lemon zest and juice, stir.
8. Add cream and half the Parmesan, bring to a low simmer and stir until reduced and thickened, about 15 minutes. Season. 
9. Add pasta to a pot of salted boiling water and cook for 3-4 minutes until tender. Drain and drizzle with olive oil. 
10. Add pasta to the pot with the sauce and cook for another 2 minutes. 
11. Divide pasta between serving plates and scatter with parsley, the remaining Parmesan and chopped chilli.  

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons

Also read: Expert tips to perfect your homemade pasta dough 

The post Creamy lemon pasta appeared first on MyKitchen.

Rice is a symbol of abundance in Asian and Latin American cultures, while corn represents fertility and life in Native American traditions. Combine these two ingredients and you’ve got a refreshing dish.

Lemon & sweet corn risotto

Serves 6 

Ingredients

5 Tbsp (75g) butter
3 Tbsp (45ml) olive oil
1 onion, finely chopped
3 cloves garlic, grated
2 cups Arborio (risotto) rice
½ cup (125ml) dry white wine
4 cups (1L) chicken stock
1 cup (250ml) cream
1 lemon
1 can (410g) creamed sweet corn
1 can (410g) corn kernels, drained
Salt and milled pepper
2 sweetcorn on the cob
Handful coriander, to garnish 

Method

1. Heat 2 Tbsp butter and 1 Tbsp olive oil in a pot over a medium heat. Sauté onion for about 5-8 minutes while stirring. 
2. Add garlic and rice, stir and allow the rice to toast for a few minutes. This deepens the nutty flavour of the rice. 
3. Add wine to the pot to deglaze, stirring until it has been absorbed completely. 
4. Turn heat down to low and add about ½ cup of stock at a time into the pot, stirring continuously until absorbed before the next addition. Repeat until all the stock has been added and absorbed by the cooking rice. 
5. Add the cream and remaining 3 Tbsp butter, stir until absorbed for about 5-8 minutes. 
6. Zest the lemon into the risotto and add just a small squeeze of lemon juice. Add both cans of corn, stir and season. Set aside, keeping warm. 
7. Heat a pan on a high heat, rub the corn on the cob with the remaining 2 Tbsp olive oil and char the corn until cooked and slightly blackened. Cut the corn off the cob. 
8. Dish the corn risotto into serving bowls and garnish with charred corn and coriander. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Chicken and corn nacho bowls 

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After her first smash-hit air fryer cookbook, our local best-selling author Louisa Holst is back with her second must-fry book. She’s serving up snacks, roasts, quick meals and dessert – all from her air fryer!  

Lemon and sage roast chicken 

SERVES 4-6 

Swap out the lemon for lime, orange or grapefruit if you prefer.  

Ingredients 

2 lemons 
1 (about 1.25kg) whole chicken 
45ml soft butter 
Handful fresh sage leaves 
30ml olive oil 
Salt and freshly ground black pepper, to taste 

Method 

1. Cut one of the lemons in half, then cut each half into thin half-moon slices. Cut the other lemon into quarters. 
2. Use your fingers to gently separate the skin from the chicken breast to create a pocket. Spread the soft butter carefully under the skin. Then, place the lemon slices and a few sage leaves under the skin. 
3. Put any leftover slices of lemon along with the lemon quarters and a sprig of sage into the cavity of the chicken. Tie the legs closed with string. 
4. Pat the chicken dry and rub with olive oil. Season well with the salt and pepper. 
5. Preheat the air fryer to 160 °C. Put the chicken, breast side down, into the basket of the air fryer and cook for 20 minutes. 
6. Turn the chicken over and baste with a little more olive oil. Cook for a further 20-30 minutes until the chicken is cooked and golden, and the juices run clear. Use a meat thermometer to check: the temperature should be 85°C. 
7. Remove from the air fryer and set aside to rest for 10 minutes before carving and serving.

Bean and biltong nachos 

SERVES 4-6 

These nachos are topped with spicy beans and biltong. They’re easy to prepare in the air fryer and will go down very well with a cold beer. 

Ingredients 

250g packet of nacho chips
1 can (400g) red kidney beans, drained 
200g baby rosa tomatoes 
30ml canola oil 
15ml Mexican taco spice 
50ml ready-made chipotle or BBQ sauce 
125ml biltong, thinly sliced 
Half a red onion, thinly sliced 
250ml grated Cheddar 
1 ripe avocado, peeled and sliced 
Sour cream and fresh coriander, to serve 

Method 

1. Preheat the air fryer to 200°C. Place the nachos in the air fryer basket and heat for 2-3 minutes until crisp. Toss halfway through the cooking time. Remove from the air fryer and set aside. 
2. Mix together the beans, tomatoes, oil, taco spice and chipotle or BBQ sauce in a bowl. Toss to coat. 
3. Put the bean mixture into the basket of the air fryer and cook for 4-5 minutes, stirring halfway through the cooking time. Remove from the air fryer and set aside. 
4. Divide the nachos between two ovenproof containers or aluminium foil containers. 
5. Top the nachos with the bean mixture. Sprinkle with biltong, sliced onion and cheese.
6. Put one of the containers into the air fryer and cook at 200 °C for about 5-6 minutes until the cheese has melted. Repeat with the remaining batch. 
7. Serve hot, topped with avocado, sour cream and coriander.

Spiced roasted butternut salad with peaches 

SERVES 4-6 

The sweet and spicy flavours of this colourful salad are sure to be a hit at your next braai. Simply add 250ml cooked couscous or quinoa and top with crumbed feta if you prefer a more substantial salad. 

Ingredients 

FOR THE SALAD  

500g cubed butternut 
1 onion, cut into wedges 
30ml canola oil 
20ml Cape Malay or mild curry powder 
1 green pepper, seeded and diced
1 can (410g) sliced peaches, drained 
125g snow peas, raw or blanched 
15ml mixed seeds, toasted  

FOR THE DRESSING  

30ml canola oil 
15ml chutney 
25ml red wine vinegar 
1ml ground turmeric 
5ml soy sauce 
1 fresh chilli, seeded and chopped 

Method 

1. For the salad, cut the butternut pieces in half if they are quite big. Put the cubes into a bowl and add the onion wedges. Add the oil and toss to coat. 
2. Preheat the air fryer to 180 °C. 
3. Place the butternut and onion in the air-fryer basket and cook for 15 minutes. Remove the ingredients from the air fryer and return to the bowl. Add the curry powder and stir to coat well. 
4. Return the ingredients to the basket of the air fryer and cook for a further 15-20 minutes until tender. Remove from the air fryer and set aside to cool. 
5. Add the green pepper, peaches and snow peas. 
6. Mix together the dressing ingredients. 
7. Drizzle the dressing over the salad and sprinkle with the seeds to serve.

Words: Chad January  
Recipes: Louisa Holst  
Photographs: Donna Lewis 

Also read: 5 TikTok airfryer hacks you have to try

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There’s no better way to kick off the social season than a gathering and some quick bites! Serve up any of these 8 dips with fresh veggies, crackers or chips to keep everyone deliciously satisfied. 

Each serves 4-6 as a side

Roasted garlic and cauliflower dip

Ingredients 

1 halved cauliflower head
halved garlic bulb
3 Tbsp olive oil
2 tsp cumin seeds
1 cup smooth cottage cheese
2 Tbsp each of chopped fresh mint, parsley and dill 

Method 

1. Drizzle 1 halved cauliflower head and a halved garlic bulb with 3 Tbsp olive oil and 2 tsp cumin seeds. 
2. Enclose garlic in tin foil with extra olive oil and salt. 
3. Roast the veggies at 200°C until tender and caramelised. 
4. Squeeze garlic out of its skin and mash together with cauliflower until smooth. 
5. Stir through cup smooth cottage cheese and 2 Tbsp each of chopped fresh mint, parsley and dill. Season and serve. 

Lemony whipped feta and cucumber

Ingredients 

3 discs (50g each) feta
2 cups plain yoghurt
1 cup finely diced cucumber
Zest and juice of 1 lemon
Milled black pepper. 

Method 

1. Blitz together 3 discs (50g each) feta and 2 cups plain yoghurt. 
2. Add cup finely diced cucumber, zest and juice of 1 lemon and season with milled black pepper. 
3. Stir to combine and serve. 

Also read: Make cucumber your unsung summer hero

Carrot and chickpea dip  

Ingredients 

300g baby carrots
1 can (410g) drained and rinsed chickpeas
A splash of lemon juice
2 Tbsp plain yoghurt
3 Tbsp tahini 

Method 

1. Place 300g baby carrots onto a baking tray, drizzle with oil and season. 
2. Roast at 180°C for 20-25 minutes or until cooked through. Blitz together carrots and 1 can (410g) drained and rinsed chickpeas. 
3. Stir in a splash of lemon juice, 2 Tbsp plain yoghurt and 3 Tbsp tahini. Season and serve. 

Creamed blue cheese

Ingredients 

1 cup crumbled blue cheese
1 cup plain yoghurt
1 cup sour cream
1 spring onion, sliced
1 Tbsp lemon juice
Salt and milled black pepper
Crispy bacon bits (optional)  

Method 

1. Blitz together 1 cup crumbled blue cheese with cup plain yoghurt and cup sour cream.  
2. Stir through 1 sliced spring onion, 1 Tbsp lemon juice and season. 
3. Serve topped with finely chopped crispy bacon bits, if you like. 

Cheat’s paprika aioli

Ingredients 

3 cloves roasted garlic
2 tsp smoked paprika
1 cup mayonnaise
Salt and milled black pepper
lemon juice 

Method 

1. Mix 3 cloves roasted garlic and 2 tsp smoked paprika with 1 cup mayonnaise. 
2. Season with salt and milled black pepper, then add a squeeze of lemon juice before serving. 

Simple guacamole

Ingredients 

2 avocados, sliced
Juice of 1/2 a lemon
1 disc (50g) of crumbled feta
1 deseeded and finely chopped chilli
Salt and milled black pepper  

Method 

1. Mash together two sliced avocados with a fork. 
2. Stir through juice from 1/2 a lemon, 1 disc (50g) of crumbled feta and 1 deseeded and finely chopped chilli. 
3. Season with salt and milled black pepper, and serve. 

Quick tzatziki

Ingredients 

1 cups double-cream yoghurt
Zest and juice of lemon
1 grated garlic clove
1 Tbsp olive oil
1 Tbsp chopped dill
1 Mediterranean cucumber, grated
Drizzle of olive oil
Coriander seeds, toasted
Salt and milled black pepper 

Method 

1. Combine 1 cups double-cream yoghurt, zest and juice of lemon, 1 grated garlic clove, 1 Tbsp olive oil and 1 Tbsp chopped dill in a bowl. 
2. Squeeze out and discard the excess water from 1 grated Mediterranean cucumber and add to the tzatziki. 
3. Finish with a drizzle of olive oil and sprinkle of toasted coriander seeds, salt and milled black pepper. 

Sour cream pesto 

Ingredients 

2 cups sour cream
1 cup basil pesto
Zest of 1 lemon
Fresh basil leaves, for serving
Parmesan (optional)  

Method 

1. Combine 2 cups sour cream and cup basil pesto in a bowl with the zest from 1 lemon. 
2. Serve topped with fresh basil leaves and a grating of Parmesan, if you like.

Words: Sjaan van der Ploeg

Photography: Fresh Living Magazine

Also read: Serve your fresh fruit with these fun dips 

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Spring has sprung! And with sunny weather and outdoor parties on the horizon, we are searching for words like ‘fruity’, ‘zesty’ and ‘fresh’ on the dessert menu.

Hosting an outdoor get-together? These 5 recipe will have your guests coming back for more.

Passionfruit pavlova layer cake

Serves 6–8

Prep time 1 hour

Cook time 15 min 

Ingredients 

For the pavlova 

2 pinches saffron
15 egg whites
2 ⅔ cup sugar
2 Tbsp cornflour, plus extra for dusting
2 Tbsp vinegar

For the passionfruit cream  

2 cups whipping cream
½ cup condense milk
2 tsp vanilla essence
¼ cup passionfruit or granadilla pulp
Strawberries, sliced, for decoration  

Method

For the pavlova 

1. Preheat oven to 160°C.
2. Line 2 (24 cm × 34 cm) baking trays. 
3. Whisk saffron and egg whites until foamy, then gradually add the sugar until stiff peaks form.
4. Whisk in the cornflour and vinegar. 
5. Spread the mixture onto your prepared trays and bake for 15 minutes. 
6. Allow to cool in the tray before turning out onto baking paper and lightly dusting with cornflour. 
7. Trim the edges and cut the meringue to make 4 equal rectangles. Set aside.

Watch this for tips on how to make a fail-proof meringue. 

For the passionfruit cream 

1. Whip together all the ingredients, except the strawberries, to stuff peaks. 
2. Divide into 4 parts and spread between the meringue layers, then cover the cake with cream. 
3. Decorate with sliced strawberries and keep refrigerated until ready to serve.

Recipe by Faaiza Omar

Individual lemon and berry trifles

Serves 6

Ingredients 

For the berries 

½ cup raspberries
Zest and juice of 1 lemon
1 Tbsp icing sugar, sifted

For the lemon cream 

½ cup cream cheese
1 tsp vanilla essence
3 tbsp icing sugar, sifted
1 cup cream, whipped
¾ cup lemon curd

To assemble 

6 blueberry muffins

Method

For the berries 

Combine the raspberries with the lemon zest and juice and the icing sugar. Set aside to rest for 15 minutes. 

For the lemon cream 

Whip the cream cheese until smooth and soft before adding the vanilla, icing sugar and whipped cream. Fold to combine and then ripple the lemon curd through. 

To assemble 

Cut the muffins in quarters. Place two pieces at the bottom of each jar, followed by a dollop of cream, and then the berries. Repeat once more, finishing with a few berries on the top. 

Top tip: You can substitute blueberry muffins with lemon poppyseed and add store-bought meringues for extra crunch. 

Make one of these delicious trifles today! 

Recipes & Styling: Elizabeth Mackenzie
Photography: Jotham Van Tonder  

Summery coconut and nectarine tart

Serves 8 

Cooking time 1 hour 30 min 

Ingredients 

For the pastry 

255g flour
125g cold butter, cubed
80g  icing sugar
2 egg yolks
1 Tbsp ice water

For the filling 

2 eggs
75g caster sugar
40g desiccated coconut, plus extra to decorate
35g flour
75g butter, melted
450 g (3–4) nectarines, sliced into wedges

Method

For the pastry 

1. Preheat oven to 180°C.
2. Place flour, butter and icing sugar in a food processor and blend until mixture resembles fine breadcrumbs.  
3. Add egg yolks and water and blend again until the dough comes together. 
4. Turn the dough out and use your hands to form a ball. 
5. Wrap in cling film and refrigerate for 15 minutes.
6. Roll out dough on a well-floured surface to about 5 mm thick.
7.  Line a 20 cm loose-bottomed tin with the pastry and prick the bottom with a fork. Refrigerate for another 20 minutes.
8. Blind-bake for 15–20 minutes, until golden. Remove from the oven and set aside to cool. 

For the filling 

1.  Whisk eggs and sugar until fluffy.  
2. Mix in coconut and flour. 
3. Fold in the melted butter.
4. Spoon into cooled tart shell and spread evenly. 
5. Arrange the nectarine wedges over the filling and sprinkle with extra coconut.
6. Bake for 35–40 minutes, until golden and cooked through.
7. Allow to cool completely before removing from the tin. 

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Three-ingredient granadilla ice cream

Makes 2l

Total time 20 min plus freezing time 

Ingredients 

1 cup cream
Pinch of salt
3 tubs (115g each) granadilla pulp, plus extra for serving (or fresh pulp from 6 granadillas)
3 tins (385g each) condensed milk
½ tub (10g) fresh mint, for serving

Method

1. Whip the cream and a pinch of salt together until stiff peaks form. 
2. In a separate bowl, whisk together the granadilla pulp and condensed milk. Set some pulp aside for serving. 
3. Fold the whipped cream through the mixture. 
4. Pour the mixture into a large freeze-proof container and swirl through any remaining granadilla pulp to create a marbled effect. 
5. Freeze for at least 12 hours until firm to the touch. 
6. Scoop the ice cream into glass jars, drizzle with any remaining granadilla pulp and garnish with fresh mint. 

Granadilla pulp is tangy and sharp and balances out what would be a very sweet ice cream with pops of fruity freshness. 

Watermelon granita  

Serves 6

Cooking time 20 mins, plus freezing time

Ingredients  

¼ watermelon, plus slices to garnish
½ cup icing sugar, or to taste

Method

1. In a food processor, blend the flesh of the watermelon.
2. Strain through a sieve to get rid of the pips and pulp.
3. Add icing sugar and whisk well.
4. Pour into a shallow container and place in the freezer.
5. Once the mixture begins to freeze, scrape with a fork every 30 minutes to break up the ice crystals until it’s frozen and fluffy.
6. Serve in a tall glass with a spoon.

Recipe by Katlego Mlambo 

Turn your glass of bubbles into a granita with this recipe. 

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