Wow the crowd at your next potluck party! These 4 crowd-pleasing and easy-to-share dishes are guaranteed to get everyone talking (and asking for the recipe) at your next festive gathering. 

Halloumi & melon summer salad  

Serves 6

Bulk up this meal by serving with couscous, bulgur wheat or brown rice.  

Ingredients  

For the balsamic vinaigrette  

¼ cup olive oil
2 Tbsp balsamic vinegar 
2 tsp wholegrain mustard 
1 clove garlic, minced 
2 tsp honey    

For the salad 

Oil, for frying
1 block (300g) halloumi, thinly sliced
1 packet (40g) rocket
350g exotic mixed tomatoes, halved
1 avocado, peeled, pitted and diced 
2 large carrots, peeled and sliced into ribbons
2 blocks feta, crumbled
½ red onion, sliced into petals 
1 papaya, peeled and sliced into thin wedges 
5–8 radishes, thinly sliced   

Method 

1. Combine balsamic vinaigrette ingredients and set aside.
2. Add oil to a hot pan and fry halloumi until golden and crispy. Drain on kitchen paper. 
3. Combine remaining ingredients on a serving platter and season. Top with crispy halloumi and drizzle with balsamic vinaigrette just before serving.

Phyllo chicken pie 

Serves 6 // Cooking time 2 hours 10 minutes 

Ingredients 

Olive oil
750g chicken thighs
1 onion, chopped
1 tsp ground ginger
1 tsp cinnamon
½ tsp turmeric
1 Tbsp flour
2 cups chicken stock
¼ cup chopped golden raisins
2 Tbsp chopped coriander
2 Tbsp chopped parsley
½ cup almonds, toasted and chopped
400g phyllo pastry
½ cup melted butter 

Method 

1. Heat oil in a pan and brown the chicken thighs. Set aside.
2. In a separate pot, heat oil and fry the onion until soft. Add ginger, cinnamon and turmeric, and fry for 2 minutes. Add flour and fry for 1 minute.
3. Add stock, raisins, coriander, parsley and the chicken, along with any oil and pan juices. Bring to a simmer and cook for 1 hour, until the chicken falls off the bone and the liquid has reduced. Remove chicken skins and bones.
4. Preheat oven to 180°C.
5. Place the chicken mixture in a baking dish and scatter with the almonds. Layer 10 phyllo sheets over the top, spreading generous amounts of butter between each sheet. Bake for 40 minutes, until golden.

No-bake stovetop beef lasagne 

Serves 4 // Total time 1 hour 

Ingredients

Glug of olive oil  
1 onion, chopped 
500g beef mince  
Salt and milled pepper 
1 Tbsp crushed garlic  
2 Tbsp tomato paste  
½ tsp chilli flakes  
1 tsp smoked paprika  
1 tsp dried Italian mixed herbs  
8–10 lasagne sheets, par-cooked 
1 jar (400g) tomato passata or 1 can (400g) tomato purée  
1 ½ cups beef stock  
Juice and zest of 1 lemon  
½ cup each grated mozzarella and cheddar  
Fresh basil leaves, for serving    

Method   

1. Heat oil in a large pan over medium heat and fry onion for 5 minutes or until soft.  
2. Add mince, breaking into small chunks. Allow mince to caramelise for 5–10 minutes (don’t stir), then season well.  
3. Stir in garlic, tomato paste, chilli flakes, paprika and herbs, and cook for 5 minutes.  
4. Add par-cooked lasagne sheets, tomato passata or purée and stock.  
5. Press the pasta sheets into the liquid to submerge, and bring to a boil.  
6. Reduce heat to a simmer, cover and cook for 20 minutes, stirring gently every 5 minutes. (Make sure the pasta is always covered in sauce and not sitting on top.)  
7. Stir in lemon juice and zest, top with cheese and season.  
8. Cover and cook for another 10 minutes, until cheese is melted and golden.  
9. Serve straight from the pan, garnished with fresh basil. 

 Summer trifle with a twist  

Total time 30 minutes // Serves 10–12

Ingredients  

2 packets (80g each) peach jelly 
2 (350g each) madeira cake layers, cut into squares 
2 100g punnets raspberries + extra for serving
1L custard 
5 yellow-flesh nectarines, quartered + extra slices for serving 
375ml cream 
110g caster sugar 
3ml vanilla essence   

Method  

1. Prepare jelly according to packet instructions and set in a 3L trifle bowl. 
2. Top with half the madeira cake squares and half the raspberries. 
3. Pour custard over cake and layer with remaining cake and raspberries, then nectarines. 
4. Whisk together cream, caster sugar and vanilla to firm peaks and spoon onto fruit. 
5. Serve topped with extra raspberries and nectarines.

The post 4 dishes to bring to your next potluck party appeared first on MyKitchen.

This season we’re loving melon in all forms. These herby watermelon bowls with whipped feta are perfect for summer

Herby watermelon bowls with whipped feta

Serves 6 

Watermelon adds a light and sweet flavour to any salad, and pairs perfectly with avocado, red onion and cucumber.  

Ingredients 

½ large watermelon, cubed 
Milled pepper
10g chopped mint
10g chopped parsley
1 lemon, zested and juiced 
½ red chilli, deseeded and chopped (optional)
¼ cup olive oil  

For the whipped feta  

2 discs feta 
½ cup double-cream plain yoghurt
10g basil, leaves picked, for serving  

Method

1. Divide watermelon between 6 bowls. Season with pepper.
2. Combine mint, parsley, lemon zest and juice, chilli and oil. Mix well and drizzle over the watermelon.
3. Blitz feta and yoghurt with a stick blender until creamy.
4. Dollop whipped feta onto watermelon and scatter with fresh basil to serve.  

Recipes & styling: Sjaan van der Ploeg 

Photographs: Fresh Living Magazine 

Also read: Love summer with this watermelon poke bowl

The post Herby watermelon bowls with whipped feta appeared first on MyKitchen.

This season we’re loving melon in all forms. Enjoy this delicious melon & chilli margarita.  

Melon & chilli margarita 

Serves 2 

The fresh sweetness of spanspek is boosted by hints of chilli, deepening its flavour.  

Combine 2 Tbsp each sugar, sea salt flakes and 1 chopped red chilli. Dip the rims of two cocktail 1 pitted glasses in lemon juice and coat with sugar mixture. Set aside. Blend 1½  cups spanspek until smooth. Place in a cocktail shaker and add 2 tots (50ml) tequila, 1 juiced lime, 1 tot (25ml) simple syrup, 5 mint leaves and ½ deseeded red chilli (optional). Top up with crushed ice and shake for 30 seconds. Fill glass with ice and strain over cocktail. Serve garnished with melon slices.  

Recipes & styling: Sjaan van der Ploeg 

Photographs: Fresh Living Magazine 

Also read: Pineapple margaritas with chilli and lime

The post Melon & chilli margarita  appeared first on MyKitchen.

Summer is on our doorstep – finally! From poolside gatherings to summer soirées, serve these fresh and fruity cocktails at your next summer party.  

Refreshing cucumber and rosemary spritzers 

Makes 4 // Cooking time 10 minutes 

Ingredients 

5cm piece cucumber, chopped
1 tsp rosemary
600ml dry white wine
200ml soda water
4 cucumber ribbons
1 cup ice
4 sprigs rosemary
4 slices radish (optional)  

Method 

1. Place the cucumber and rosemary in a blender and blitz until smooth. Strain the mixture through a sieve, discarding the pulp.
2. Divide the cucumber liquid between four glasses. Pour in the wine and soda water and gently stir to combine.
3. To serve, arrange a cucumber ribbon on the inside of each glass and add a few blocks of ice. Top with a sprig of rosemary and a slice of radish. 

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Berry ice lolly cocktails 

Serves 4 // Cooking time 15 minutes 

Ingredients 

1 cup mixed berries
1 cup lemonade or lemon-lime soft drink
¼ cup cranberry juice
750ml sparkling white wine  

Method 

1. Mix the berries, lemonade and cranberry juice together. Pour mixture into ice-lolly moulds and freeze overnight.
2. To serve, place the ice lollies in glasses and fill up with sparkling wine.
3. Stir to infuse the lollies in the wine.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za 

Green melon cocktails 

Serves 6 // Cooking time 15 minutes 

Ingredients 

4 limes
1 green melon
1 cucumber, roughly chopped + extra for serving
½ cup mint, stalks removed
¼ cup white tequila
Pinch salt 

Method 

1. Zest one of the limes and juice all of them. Reserve a few slices for serving.
2. Peel, deseed and chop up the melon.
3. Blend all the ingredients until combined and strain through a fine sieve.
4. Pour into glasses with ice and serve with a slice of lime and cucumber.

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

Rhubarb mojito 

Makes 1 // Cooking time 25 minutes 

Ingredients 

For the rhubarb syrup

2 cups chopped rhubarb
2 cups water
1 cup sugar 

3 mint leaves
1 Tbsp lime juice
2 Tbsp white rum
1–2 Tbsp rhubarb syrup
½ cup crushed ice
200ml soda water
1 rhubarb ribbon
1 sprig mint
1 slice lime 

Method 

1. For the rhubarb syrup (which makes approximately 1 cup), place the rhubarb, water and sugar in a pot over medium heat. Bring to the boil, then reduce the heat and simmer for 10 minutes until the sugar has dissolved and the rhubarb has softened.
2. Mash the rhubarb with a potato masher, then strain the mixture through a sieve. Discard the pulp and allow the syrup to cool.

For the mojito cocktail

1. Place the mint leaves and lime juice in a glass and crush to release the flavour of the mint. 
2. Add the rum and rhubarb syrup and stir to combine.
3. Add the ice and top off with soda water.
4. To serve, garnish the mojito with a ribbon of rhubarb, a sprig of mint and a slice of lime.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Also read: 3 spicy cocktails for summer

The post 4 fresh and fruity summer cocktails  appeared first on MyKitchen.

Tick off all those healthy food groups with this healthy (and delicious) salad

Halloumi & melon summer salad 

Serves 6 

Bulk up this meal by serving with couscous, bulgur wheat or brown rice. 

Ingredients

For the balsamic vinaigrette 

¼ cup olive oil
2 Tbsp balsamic vinegar 
2 tsp wholegrain mustard 
1 clove garlic, minced 
2 tsp honey   

Oil, for frying
1 block (300g) halloumi, thinly sliced
1 packet (40g) rocket
350g exotic mixed tomatoes, halved
1 avocado, peeled, pitted and diced 
2 large carrots, peeled and sliced into ribbons
2 blocks feta, crumbled
½ red onion, sliced into petals 
1 papaya, peeled and sliced into thin wedges 
5-8 radishes, thinly sliced  

Method

1. Combine balsamic vinaigrette ingredients and set aside.
2. Add oil to a hot pan and fry halloumi until golden and crispy. Drain on kitchen paper. 
3. Combine remaining ingredients on a serving platter and season. Top with crispy halloumi and drizzle with balsamic vinaigrette just before serving. 

Words & recipes: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

Also read: Substantial salads that will steal the show

The post Halloumi & melon summer salad recipe appeared first on MyKitchen.

Melons are a complete flavour burst on their own but with a little bit of sugar and spice, they get even better. Why not try it out yourself this summer?  

The main melons found in SA stores are watermelons, spanspek (known as sweet melons or cantaloupe) and honey melon. Fresh produce markets often sell more “exotic” melons such as the tiny tart cucamelon (great in salads and salsas) and the zany-looking, but very nutritious, bitter melon.  

November, December and January bring the best quality melons into stores. Feel like something’s missing? You’re not alone if you thought papaya (or pawpaw) was part of the melon family – turns out, papaya is a berry! Melons provide light, sweet and refreshing flavour and texture as a snack, in a drink or as part of a salad.  

Often paired with sweet flavours, their reputation has only grown since chefs and foodies experimented with coupling them with savoury flavours. In our spanspek salad recipe, we play with sweet, salty and tangy by bringing salami and balsamic vinegar into the mix.  

Other recipes include spanspek in salsas, creamy pasta and even in bread. Although we’ve focused on sweet recipes for watermelon, it also pairs brilliantly with salty elements like feta, protein like chicken, and the flavours of onion, rocket, cucumber and avocado. 

Pick the perfect ripe melon

Keep an eye out for the discoloured patch on its rind (this marks where it grew on the ground): it should be a bright yellow colour.  

• Give it a knock: it should sound light and hollow. 
• Check for beige, dry strips on the skin: these form when sugar residue seeps out from the melon before harvesting. 
• Any good quality melon should feel heavy and full in your hands. 

Spanspek and salami salad 

Serves 2-3 

A refreshing balance of sweet, salty and tangy. 

Ingredients 

2 punnets (180g each) assorted tomatoes
¼ cup balsamic vinegar 
¼ cup olive oil 
½ clove garlic, grated 
½ sweet melon, peeled 
2 packets (100g each) baby spinach 
1 packet (20g) wild rocket 
12 slices salami 
Handful basil leaves, torn 
Salt and milled black pepper 

Method 

1. Halve tomatoes and toss in a bowl with vinegar, oil and garlic. 
2. Cover and marinate for 30 minutes. 
3. Slice melon into wedges and arrange on a serving platter with spinach and wild rocket. 
4. Scatter over tomatoes and drizzle with marinade. 
5. Top salad with salami and basil then season well before serving.

Watermelon mimosa 

Makes 2.5L 

Kick off a gathering on a fresh note with this twist on the classic mimosa.  

Ingredients 

½ watermelon (to make 6-8 cups of juice) 
750ml sparkling wine 
Juice from 3 limes  

To serve  

Handful fresh mint leaves 
160g fresh raspberries (optional) 

Method 

1. Remove rind and seeds from watermelon and cut flesh into chunks. 
2. Add flesh to a blender and blitz until smooth, then pass through a fine sieve to remove pulp. It should make 6-8 cups of juice. 
3. Combine watermelon juice, sparkling wine and lime juice in a jug. 
4. Serve in glasses filled with ice, fresh mint leaves and raspberries, if you like.

Watermelon and raspberry fro-yo 

Makes 2.5L 

Enjoy these scoops of fro-yo while relaxing next to the pool.  

Ingredients 

2kg watermelon 
2 cups double-cream strawberry yoghurt cup honey 
2 punnets (100g each) 
fresh raspberries  

For serving 

Sugar cones (optional)  

Method 

1. Slice watermelon and discard rind. 
2. Cube and deseed flesh. You should have a total of 1.5kg left. 
3. Add flesh to a blender and blitz to make juice. Strain through a fine-mesh sieve, discarding pulp. 
4. Return watermelon juice to blender along with yoghurt, honey and raspberries. Blend until smooth. 
5. Pour into a 3.5L resealable container and freeze for 8 hours or overnight. 
6. A few hours before serving, remove fro-yo mixture, blitz and return to container. 
7. Refreeze until fi rm (at least 3 hours). 
8. Serve scoops in bowls or on sugar cones or blitz a third time to create a fro-yo soft -serve.

Words: Sjaan van der Ploeg

Photography: Fresh Living Magazine

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