These mosbolletjie muffins with honey butter is a great local recipe that are sure to bring back memories and make your tastebuds go ‘mmmm’

SERVES 10 •  TOTAL TIME  2 hour 30 min

INGREDIENTS

Butter 55 g 

Milk ¾ cup

Water ¼ cup

White grape juice ½ cup

Cake flour 250 g

White bread flour 250 g

White sugar ⅓ cup

Salt 1 tsp

Active dry yeast 1 x 10 g sachet

Aniseed 2 tbsp

Smooth apricot jam 1 tbsp

TO SERVE

Butter, softened

Honey

METHOD

1. Preheat the oven to 180ºC. Generously grease a 12-hole jumbo muffin tin.

2. In a small pot, heat the butter, milk and water until the butter has melted. Remove from heat and add the grape juice, then cool until lukewarm. 

3. Whisk the flours, sugar, salt, yeast and aniseed in a large bowl or bowl of a stand mixer.

4. Add the wet ingredients into the dry and mix to form a shaggy dough. Knead for 10 minutes until the dough is smooth and elastic. 

5. Place in a lightly oiled bowl; cover and proof for 1 hour or until doubled in size.

6. Knock down the dough and divide it into three. Cut each part into 10 pieces and shape into balls. Place three balls of dough in each muffin hole, cover loosely with cling wrap and proof until doubled in size, about 40 minutes.

7. Bake the mosbolletjie muffins until golden, about 25 minutes.

8. Mix the apricot jam with 1 ½ tsp boiling water to form a glaze. Brush
the glaze over the mosbolletjies as they come out of the oven. Enjoy warm with honey and butter, or serve with chunky peach preserve.

Top tip: Fennel seeds can be used in place of aniseed.

Stylist: Jezza-Rae Larsen
Photography: Callen Jefferson/hmiages.co.za

Sunday may be the worst day of the weekend because it’s the day before Monday! But when it comes to food, Sunday meals, just hit the spot.

The post Mosbolletjie Muffins With Honey Butter appeared first on MyKitchen.

Mixing local flavours is what we do best here at MK, and we’re going to show you how – starting with these biltong and roast pepper calzones.

MAKES 10 // COOKING TIME 1 hour 10 min

INGREDIENTS
½ red pepper
½ green pepper
½ yellow pepper
½ onion, peeled
2 tbsp olive oil
⅓ cup tomato passata
1 kg bread dough
½ cup sliced biltong
⅓  cup thinly sliced basil
¾ cup grated mozzarella
Salt and black pepper

METHOD
1. Preheat oven to 200°C.
2. Place peppers and onion on a baking tray and toss with 1 tbsp oil. Roast for 30–35 minutes, until soft and slightly charred.
3. Turn the oven down to 180°C.
4. Place the hot peppers in a bowl and cover with cling film. Leave to sweat for 20 minutes, then peel off the skins.
5. Place the peppers and onion in a food processor and blitz to make a coarse mixture. Mix in the passata.
6. Divide the bread dough into 10 balls. Roll out each one into a 10 cm round.
7. Spread 2 tbsp pepper passata on the centre of each round. Top with biltong, basil and a sprinkle of mozzarella. Season.
8. Fold each dough round in half and seal the edges by pressing with a fork to make the calzones.
8. Brush each calzone with 1 tbsp olive oil, arrange on a baking tray and bake for 30 minutes, until golden brown.

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

Next up we have these biltong and banana fritters with honey butter!

The post Put a local spin on these biltong and roast pepper calzones appeared first on MyKitchen.

Biltong is already a favourite snack on its own, but add it to these delicious biltong pie pops and you have a treat the whole family will love.

MAKES 15 // COOKING TIME 45 min

INGREDIENTS
¼ cup finely chopped moist biltong
¼ cup onion marmalade
1 feta wheel
Black pepper
500 g puff pastry
1 egg, whisked

METHOD
1. Preheat oven to 180ºC.
2. Mix the chopped biltong and the onion marmalade. Crumble in the feta, season with pepper and mix.
3. On a floured surface, roll out the puff pastry to 3 mm thick. Cut it into rounds with a 7 cm biscuit cutter.
4. Press an ice-lolly stick into the centre of half of the pastry circles. Top each of these with about 1 teaspoon of biltong filling. Cover with remaining pastry rounds and seal the edges by pressing with a fork.
5. Brush the pie pops with the whisked egg and bake for 15 minutes, until golden.

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

Take this recipe one step further and use home-made biltong, find out how here.

The post Local-is-lekker biltong pie pops perfect for Heritage Month appeared first on MyKitchen.

Feeling a financial pinch? You can whip up this samp and bean stew with some favourite VAT-free ingredients.This stew tastes even better over time. Prepare it the day before you plan to serve it. This allows the flavours to perfectly develop.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
500 g boerewors, sliced
½ red onion, chopped
2 garlic cloves, grated
½ cup chopped mixed peppers
1 carrot, grated
1 tsp paprika
1 tbsp tomato paste
1 cup tinned chopped tomatoes
1 beef stock cube
2 cups samp & bean mix, cooked

METHOD
1. Heat some vegetable oil in a non-stick pan and fry the boerewors until just cooked.
2. Transfer the cooking juices from the boerewors to a large pot over medium heat. Add the onions and sauté for 2 minutes.
3. Add the garlic and the peppers and cook for 10 minutes, until soft.
4. Add the carrots, spices and tomato paste and cook for another 2 minutes.
5. Add the chopped tomatoes, beef stock and 1 cup water and allow to simmer.
6. Stir in the boerewors and samp and bean mix, then cook until heated through. Season to taste and serve with fresh chopped parsley.

Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za

On the lookout for more budget-friendly hits like our samp and bean stew? Bangers and mash with buttery peas is always a hit!

The post This samp, boerie and bean stew won’t break the bank appeared first on MyKitchen.

Hints of spice and citrus sing throughout this local spicy rum cocktail, making it the ultimate cheer to South Africa’s diversity. Sit back, and enjoy!

MAKES 1 // COOKING TIME 25 min

INGREDIENTS
For the spicy syrup
1 cup water
1 cup sugar
1 tbsp curry powder
For the cocktail
37.5 ml rum
25 ml spicy syrup
50 ml grapefruit juice
20 ml lemon juice
12 ml verjuice
2 dashes Angostura bitters

METHOD
For the spicy syrup
1. Place the water, sugar and curry powder in a pot over medium heat. Stir occasionally until the sugar has dissolved.
2. Allow to boil for  minutes. Then remove from the heat and set aside to cool.
For the cocktail
1. Place all the ingredients in a cocktail shaker. Add cubed ice, close and shake until combined.
2. Single strain into a glass filled with ice cubes. Garnish with a slice of grapefruit and a sprig of mint.

Recipe: Nkuli Khanyile
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Loving this flavour combination? Try our rum and citrus cocktails with Campari bitters.

The post Pay tribute to local flavour with this spicy rum cocktail appeared first on MyKitchen.

Pro chef Liziwe Matloha shows us how to make her famous gemere. This local drink is a delicious ginger beer refresher – perfect for summer!

MAKES 5 L // COOKING TIME 15 min, plus 1-2 days for fermentation

INGREDIENTS
100 g ground ginger
1 tsp cream of tartar
1 tbsp instant dry yeast
5 L warm water
200 ml lemon juice
2 cups brown sugar
20 raisins

METHOD
1. In a clean bucket with a lid, add the ginger, cream of tartar and yeast. Stir until well combined.
2. Add half the water, and lemon juice, and whisk everything together until well-combined. Add the rest of the water.
3. Pour the sugar into the mixture and allow it to sink to the bottom. Do not stir.
4. Add the raisins and close the lid tightly.
5. Set aside in a slightly warm place overnight (preferably 2 nights) to ferment. Once the raisins have floated to the top, the gemere is ready to drink.
6. Strain through a sieve and chill before enjoying with ice and slices of fresh lemon.

Liziwe’s Top Tip:
Keeping the sugar at the bottom and not stirring stalls the dissolving process caused by the yeast, so you don’t have to keep adding more while the gemere ferments.

Styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // HMimages.co.za

For an extra quick and delicious local recipe, try our DIY ginger beer.

The post Chef Liziwe Matloha’s famous gemere recipe appeared first on MyKitchen.