You don’t need a garden to grow your favourite herbs. These three indoor plants can give anyone green thumbs and are packed with flavour to spice up any dish.  

Parsley

Whether you like curly leaves or flat leaves, parsley is a great addition to any herb garden. Indoor care is easy. Find a sunny spot close to a window, keep the soil lightly moist and make sure to empty the pot’s saucer after watering to prevent the roots from sitting in water. Parsley, with its slightly peppery flavour, is delicious chopped as a garnish, in soups and in pesto, and you can even make creamy parsley butter.

Recipes to make with parsley:

Tomato soup with anchovy-butter toast 

Walnut parsley and sundried tomato babka

Butternut and goat’s milk cheese pasta

Chives

Your thriving indoor chives will easily leave you feeling chuffed. This grass-like herb with a delicious onion-like flavour is one of the easiest plants to grow. Find a spot that gets about six hours of sunlight a day and water when the topsoil feels dry to the touch. “Harvest leaves by cutting stems near the base, allowing the plant to produce new growth,” says Sally McCabe, associate director of community education for the Pennsylvania Horticultural Society. Chives give a beautiful boost of flavour to scrambled eggs, quiches and pasta dishes.

Recipes to make with chives: 

Chicken, corn and chive mini quiches

Pasta puttanesca

Savoury cheesy muffins with Peppadew, tomato and feta

Mint

Unlike chives and parsley, mint doesn’t like direct sunlight. This refreshing herb with a menthol-like flavour should be planted in its own container due to its invasive nature. Keep the soil moist (not wet) at all times for it to grow at its best. Regularly pinch off leaves or stems to encourage new growth. Mint comes in common varieties like peppermint, spearmint and even chocolate mint, perfect for veggie pastas, dressings, desserts and refreshing drinks.

Recipes to make with mint:

Watermelon mojitos

Pink lemonade and mint sorbet

Steak and pear salad with home-made mint dressing

Image: Shutterstock

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Keen to keep it cool this season? Sjaan van der Ploeg has the perfect solution: spring fruit popsicles.  

Cucumber mint cooler 

Makes 6-8 

We used plastic cups to make these pops, but you can also use cleaned and dried mini yoghurt containers. For an adult version, add a tiny splash of white rum or vodka to make mojito lollies! 

Ingredients 

2 limes or 1 lemon, zested and juiced 
1 ½ large cucumbers, chopped 
2 cups water 2 punnets (20g each) mint, leaves picked 
½ cup sugar  

Method

1. Add ingredients to a blender and blitz until smooth. 
2. Divide mixture between 6-8 plastic cups (or use lolly moulds) and freeze for 1 hour before securing a wooden popsicle stick in each lolly. 
3. Freeze overnight. 
4. Run a warm cloth on the outside of the cups, unmould and serve immediately. 

Good idea
If you have popsicle moulds without the attachable stick holders, freeze the popsicles for 1 hour before inserting wooden sticks into the middle of each one. This way, the semi-frozen mixture holds the sticks in place, and they don’t sink to the side or bottom. You can also tape a grid of Sellotape over moulds to keep your sticks upright.

Citrus berry blast 

Makes 10 

Instead of orange juice, add cranberry or mixed berry juice for a full berry flavour. 

Ingredients 

250g fresh or frozen mixed berries (try strawberries, blueberries, raspberries and blackberries) 
1/4 cup sugar 
1 lemon, juiced 
1 ½ cups orange juice  

Method

1. Place berries, sugar and lemon juice in a pot over medium heat. 
2. Cook berries while stirring for about 10-15 minutes or until mixture turns a jammy consistency. Set aside to cool slightly. 
3. Place berry compote and orange juice in a blender, blitz until smooth. 
4. Decant mixture into two 5-cavity popsicle moulds and insert a wooden popsicle stick into each one. 
5. Freeze for 6 hours, preferably overnight, before serving. 

Cook’s note
We used frozen berries because they release more vibrant colours and slightly more juice.

Roasted banana granola bars 

Makes 9 

You don’t need specific moulds to make popsicles, a loaf tray will do just fine! 

Ingredients 

4 bananas, sliced 
¼ cup brown sugar
3 cups full-cream yoghurt 
¼ cup honey, plus 
2 Tbsp for coating 
1 cup granola, lightly toasted  

For the blueberry compote 

125g frozen blueberries
¼ cup sugar 

Method

1. Preheat oven to 200°C. 
2. Line a tray with baking paper, toss bananas in sugar and arrange in an even layer on tray. 
3. Roast bananas for about 25-30 minutes, until golden and caramelised. 
4. Pack roasted bananas into a plastic bag (along with any caramel from the tray) and freeze completely. 
5. 5. Add frozen bananas, yoghurt and ¼ cup of honey to a blender and blitz until smooth. 6. Heat remaining honey for a few seconds, then toss with granola to coat. 
6. Line a loaf tin with baking paper or plastic wrap. Pour mixture into prepared loaf tin and freeze for two hours before sprinkling granola over, pressing down to secure in the frozen yoghurt. 
7. Insert 6-8 popsicle sticks in a line along the middle of the tin, then return to the freezer for another 4 hours. 
8. Slice frozen yoghurt into bars and carefully remove with the assistance of a spatula or knife. 

Good idea
To avoid the granola sinking into the popsicle, the yoghurt needs to be semi-solid. Freeze mixture for a few hours until semi-frozen. Alternatively, freeze overnight, then remove for 30 minutes to thaw the surface slightly. Once the yoghurt has thawed, sprinkle over granola and press down to secure. Freeze for an hour before slicing and serving.

Rooibos iced tea 

Makes 12 

The rooibos syrup sinks to the bottom of the moulds to reveal a lovely, sticky lollipop top when removed. 

Ingredients 

For the rooibos syrup  

5 rooibos teabags 
2 cups water 
½ cup caster sugar  

1 lime, zested 
1 – 1 ½ cups rooibos-flavoured iced tea
½ peach or lemon, thinly sliced  

Method

1. Place syrup ingredients into a pot over medium heat. 
2. Stir to dissolve the sugar, then simmer for 5 minutes before removing the tea bags. 
3. Continue to simmer for another 15 minutes until reduced by half and slightly thickened. Stir through lime zest and set aside. 
4. Fill two 6-cavity popsicle moulds 3/4 of the way with iced tea and freeze for 1 hour. 
5. 5. Break the icy surface on partially frozen lollies and add 2 slices of peach or lemon, followed by the rooibos syrup until filled to the top. 
6. Secure popsicle sticks onto the moulds. Return to the freezer for another 6 hours, or preferably overnight. 
7. Remove moulds from the freezer and run a warm cloth along the outside to unmould. Serve immediately. 

Cook’s note
Use any flavour iced tea, then make a syrup using the same tea flavour as your drink. 

Recipes & styling: Sjaan van der Ploeg  

Photographs: Zhann Solomons 

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Herbs may be the unofficial residents of the kitchen space, but keeping them alive isn’t always the easiest task. These tips should help to assist you with your potting success

Here is nothing quite like the thrill of harvesting your home-grown herbs to make your own delicious pesto or to scatter atop delectable curries in the midst of winter. A climate like the one we have in South Africa is tricky for growing delicate cooking herbs, but here are a select few that are not only hardy enough to grow throughout the year, but are versatile enough to be included in a variety of cuisines.

Basil
The fragrance of freshly torn basil leaves is difficult to compete with, and this herb is ideal for beginner gardeners as well as veteran chefs. Plant from seed or grow from seedlings and this herb will provide you with the key ingredient for a fragrant pesto that far exceeds the taste of store-bought jars. Basil, however, will require replanting throughout the year because once the stems get woody, the plant is nearing conclusion. A firm favourite for many homes, they do best in full sunlight and a weekly watering that’ll ensure the roots remain comfortably damp, while the top soil remains cool and dry.

Coriander
An essential herb in both Indian and Thai cuisine, this plant is adored by South Africans for its unique taste and its ability to draw out the more intricate flavours in almost any dish. Grown indoors, this plant is best sown from seed in a pot with plenty of drainage holes, where the coriander can grow without needing to be transplanted. This herb, with its beautifully shaped leaves, prefers full sunlight, with additional supplementation of light through the winter months and the use of an indoor growing light. Coriander loves to be watered until the roots are drenched, but only once the soil is dry to the touch.

Thyme
A plant that provides both aesthetic and aromatic appeal, thyme is a commonly favoured ingredient in warming dishes and is an essential part of winter soups. It is best grown from seedlings or cuttings, as seeds can prove difficult to germinate, although not impossible. Once placed in an aerated pot with quick-draining soil, thyme requires less maintenance than other herbs. Indirect sunlight, nutrient-dense fertiliser and watering only once the soil is dry, will quickly give you a generous plant that will consistently provide you with cooking herbs.

Rosemary
The star of any Sunday roast, and in recent years making an appearance in inventive cocktails, the fragrance of freshly picked rosemary can be described as both pungent and soothing. An excellent choice for an indoor plant because of its love of cooler temperatures, rosemary still loves gentle sunlight and should be watered only when dry. Much like thyme, seed germination can be tricky, and many gardeners prefer growing the herb from cuttings planted in well-ventilated pots filled with quick-draining soil, peat and nitrogen fertiliser.

Mint
Quite possibly one of the easiest plants to grow, mint is an uplifting fragrance that can change your mood with only a sniff. Mint tea can calm an upset tummy, improve digestion or simply soothe you. This plant has the potential to become invasive, so a potted, indoor environment with plenty of sun is an excellent choice once you have managed to plant the seedlings. Water once a week to maintain a slightly damp, well-drained soil and this plant is almost fool-proof – it practically grows itself!

Words by Ria Naidoo 
Photography: Pexels

With a stigma of it being scary and stressful, caramel is actually fairly simple to make when you understand the process.

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This goat’s cheese, pea and mint quiche is fresh, tastes amazing and looks beautiful. The perfect summer #MeatFreeMonday dish.

SERVES 4 / HANDS-ON 15 min / HANDS-OFF 50 min

INGREDIENTS
400 g roll puff pastry
5 eggs (3 whole, 2 yolks)
250 ml cream
1 clove garlic, peeled and crushed
Salt and pepper
250 ml frozen peas, defrosted
2 tbsp chopped mint
100 g goat’s cheese, crumbled

METHOD
1. Roll out the puff pastry on a lightly floured surface to about 5 mm thick.
2. Line a lightly greased tart tin with the pastry and place in the fridge to chill for 30 minutes.
3. Preheat oven to 180°C.
4. Blind-bake the pastry for 15 minutes, until just cooked and lightly golden.
5. Whisk the whole eggs, egg yolks, cream and garlic, and season with salt and pepper.
6. Pour the peas into the pastry shell and scatter the mint on top. Pour the egg mixture over and dot with the cheese.
7. Bake for 20–25 minutes, until just set.
8. Allow to cool slightly, then serve with a salad.

Fresh greens will always be a hit, and they’re even better when they’re the star of the show. This baby marrow and spinach lasagne is filled with flavour and green veg favourites.

The post Goat’s cheese, pea and mint quiche appeared first on MyKitchen.

Feel beautiful inside and out with this must-try brekkie. We know that a butternut and chickpea granola may sound a bit strange, but savoury granolas are taking the food world by storm and once you’ve had a taste, there’s no going back!

SERVES 4 // COOK TIME 1 hour

INGREDIENTS
1 tin chickpeas
¾ cup butternut purée
½ cup coconut oil
½ cup honey
2 cups oats
4 tbsp chia seeds
½ cup pumpkin seeds
Handful mint, finely chopped, plus extra to garnish
Zest of 1 lemon, plus extra to garnish
1 cup yoghurt
Honey, to drizzle

METHOD
1. Preheat oven to 180°C.
2. Strain the chickpeas, rinse well and pat dry.
3. Heat the butternut purée, coconut oil and honey in a pot over medium heat until melted.
4. In a mixing bowl, combine the oats and seeds with the butternut mixture. Spread out evenly on two baking trays and bake for 40–45 minutes until golden and crispy. Allow to cool completely.
5. Mix the mint and zest into the yoghurt. To serve, layer the granola and yoghurt in 4 large glasses, starting with the granola.
6. Garnish with a mint leaf and zest, and drizzle with honey to taste.

What better way to start your day than with a beautiful berry granola tart? This quick recipe is easy to whip up for a lovely brunch treat!

The post Butternut and chickpea granola with mint yoghurt appeared first on MyKitchen.

Fun, easy, kid-friendly and totally scrumptious is what these Peppermint Crisp tart cones are! But they have to set, so plan ahead!

SERVES  6 // COOK TIME 1 hour 30 min

INGREDIENTS
6 sugar cones
100 g dark chocolate, melted
2 cups cream
360 g tin caramel
150 g Peppermint Crisp, chopped

METHOD
1. Dip the edges of the cones in the melted chocolate. Place them upside down to set.
2. Heat ⅓ cup cream (do not boil). Mix it with the remaining melted chocolate. Pour a little into the bottom of each cone, then place in the freezer for a few minutes to set.
3. Whip remaining cream until stiff peaks form. Divide between 2 bowls.
4. Place caramel in a separate bowl and whisk lightly to loosen. Set aside ¼ caramel for layering.
5. Fold ¾ caramel and ½ chopped Peppermint Crisp into 1 bowl of cream. Place in a piping bag.
6. Place other bowl of cream in another piping bag.
7. Fill the cones halfway with the Peppermint Crisp mixture, add a dollop of caramel, then fill all the way. Place in the freezer to set for at least 1 hour, but less than 24 hours (or they will be soggy).
8. Finish by topping each cone with remaining whipped cream and Peppermint Crisp.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

Not a fan of spending long hours in the kitchen? Save time and energy with this no-churn cherry swirl ice cream – the perfect no-fuss dessert!

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