Don’t let loadshedding stop you from serving mom an eye-catching feast fit for royalty this Mother’s Day, says editor Chad January.  

Snack spread 

Keep the lunch cravings at bay with these moreish snacks to keep you full while the coals heat up. 

Spanspek salad with salami & mozzarella 

Serves 4-6 (as a starter) 

You can swap out salami for shredded chicken and mozzarella for crumbled feta or dollops of cultured crème. 

Peel and deseed half a spanspek (sweet melon). Cut into 4 wedges, then very thinly slice each wedge lengthways. Halve and slice 2 nectarines in the same way. Place 1 packet (80g) rocket, ½ punnet (10g) fresh basil, stems discarded, and ½ sliced red onion into a large salad bowl. Top with fruit slivers and toss together. Dot with 200g fresh mozzarella balls (bocconcini) and 1 packet (100g) Italian salami. Season, drizzle with olive oil and add a squeeze of lemon juice. 

Phyllo baked camembert 

Serves 4-6 (as a starter) 

Take it up a notch and wrap camembert in streaky bacon before wrapping in pastry for added flair.  

Place 1 sheet phyllo pastry onto a clean surface and brush with melted butter. Top with another pastry sheet and repeat process another four times. Place 1 (125g) camembert wheel into the centre of the pastry and scrunch up the ends to enclose, creating a parcel. Wrap the “parcel” neatly in two layers of foil making sure it is secure. Create a well with medium-hot coals, placing the phyllo parcel in the centre. Cook for about 8-10 minutes, turning regularly until pastry is cooked and cheese has melted. Unwrap, place on a serving platter, drizzle with honey and sprinkle with chopped mixed nuts. Serve immediately with crackers or bread. 

Cider-fried chorizo with olives 

Serves 6 (as a starter) 

Adding cider to the pan creates a rich, spiced gravy – the perfect dip for crusty bread or pita chunks. 

Heat a glug of canola oil in a cast iron pan over medium-hot coals. Slice 1 coil (300g) chorizo into 2cm-thick slices and fry for 3-4 minutes until crisp. Add 2 fresh or dried bay leaves, a few thyme sprigs and 2 cups (500ml) cider. Simmer gently for 3-5 minutes. Spoon into a serving dish and add 1 packet (200g) drained kalamata olives and toss to cover in sauce. Serve while warm with bowls of hummus and crunchy veg or bread as dippers. 

Words by: Chad January
Recipes & photographs: Fresh Living Magazine 

The post Loadshedding-friendly meals for Mother’s Day  appeared first on MyKitchen.

Breakfast in bed is the ultimate Mother’s Day treat! Spoil the mom figure in your life like the queen she with one (or more) of these delicious breakfasts. 

Perfect pancakes easy enough for kids to make

Total Time 15–20 minutes // Makes 18–20  

Ingredients   

2 cups (500 ml) cake flour, sifted 
2 tsp (10 ml) baking powder 
Pinch salt 
2 eggs, whisked 
2 cups (500 ml) milk 
1 tsp (10 ml) vanilla essence 
2 Tbsp butter (28 g), melted 
Canola oil or butter for frying  

Method   

1. Combine flour, baking powder and salt into a bowl. 
2. In a separate bowl, whisk together eggs, milk, vanilla and butter until smooth. 
3. Pour wet ingredients into dry ingredients and mix to create a smooth batter. 
4. Heat oil or butter in a large pan. 
5. Ladle ¼ cup of the batter into the pan and swirl to coat the base. 
6. Fry for about 3–4 minutes over a low heat, then flip and fry the other side until lightly golden and cooked through. 
7. Place pancakes on kitchen or baking paper and repeat with remaining batter.

Recipe & Styling: Fresh Living Magazine
Photography: Fresh Living Magazine 

Deconstructed breakfast apple crumble 

Serves 4 // Cooking time 15 minutes

Ingredients 

2 Tbsp (28 g) butter
2 Tbsp (30 ml) brown sugar
2 apples, halved
2 Tbsp (30 ml) water
1 Tbsp (15 ml) vanilla vodka
¼ cup (60 ml) oats
¼ cup (60 ml) almond butter
¼ cup (60 ml) + 1 tsp (5 ml) honey
4 Tbsp (60 ml) cream cheese
1 tsp (5 ml) vanilla essence 

Method 

1. Preheat oven to 160°C.
2. Heat the butter and sugar in a pan. Add the apples, cut sides down, and fry for 5 minutes over medium heat.
3. Add the water and vodka and cook for 5 minutes.
4. Mix the oats, almond butter and ¼ cup honey. Spread on a tray and bake for 5 minutes.
5. Mix the cream cheese with 1 tsp honey and vanilla.
6. Dollop cream cheese on to plates, top with apples, drizzle with pan juices and sprinkle with oat crumble.

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

Yoghurt and chia seed breakfast puddings 

Makes 4 // Cooking time 5 min, plus overnight

Ingredients 

1 cup (250 ml) low-fat milk
1¼ cup (310 ml) plain yoghurt
1 Tbsp (15 ml) honey
1 tsp (5 ml) vanilla essence
¼ tsp (1 ml) cinnamon
¼ cup (60 ml) chia seeds
1 cup (250 ml) granola
½ cup (125 ml) fresh mixed berries 

Method 

1. In a large bowl, mix the milk, yoghurt, honey, vanilla and cinnamon, until well combined.
2. Whisk in the chia seeds.
3. Cover the bowl and chill in the refrigerator overnight.
4. In the morning, remove from the fridge and stir well.
5. In glasses, layer the mixture with granola, and top with mixed berries

Recipe & styling: Kate Turner
Photography: Gareth van Nelson // HMimages.co.za 

Sprouted breakfast stacks on spicy potato rösti 

Serves 4 // Cooking time 30 minutes

Ingredients 

For the rösti 

2 large potatoes
3 Tbsp (45 ml) cake flour
1 tsp (5 ml) masala
2 eggs
Pinch of salt
Oil for frying  

For the stack 

1 cup (250 ml) hummus
2 cups (500 ml) legume sprouts (chickpea, lentil, mung)
4 eggs 

To serve 

Sriracha sauce
1 cup (250 ml) leafy pea sprouts 

Method 

1. Grate the potatoes and squeeze out all the excess liquid before combining with the dry ingredients and eggs.
2. Shape the rösti mixture into rounds and fry on both sides until golden brown.
3. Mix the hummus with the legume sprouts, set aside.
4. Poach the eggs by bringing some water to a gentle simmer in a pan. Crack an egg into a cup and slide it out of the cup and into the simmering water. Immediately cover the egg with the cup and leave to cook for a few seconds, until the egg holds its shape. Remove the cup and leave the egg to cook until done to your liking.
5. To assemble, top the rösti with the hummus mixture and poached egg.
6. To serve, dress the sprouted breakfast stack with sriracha sauce and fresh pea sprouts.

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

Corn fritter eggs Florentine 

Serves 6 // Cooking time 45 min 

Ingredients 

For the corn fritters 

1 can (400 g) corn kernels
1 cup (150 ml) flour
1 Tbsp (15 ml) sugar
1 tsp (5 ml) baking powder
2 eggs, whisked
¾ cup (175 ml) milk
Vegetable oil, to fry  

For the eggs

Florentine
6 eggs
2 Tbsp (30 ml) mayonnaise
1 tsp (5 ml) lemon juice
Pinch cayenne pepper
200 g baby spinach 

Method 

For the corn fritters 

1. Mix corn, flour, sugar, baking powder, ½ tsp salt and ¼ tsp pepper. Stir in eggs and milk.
2. Heat oil in a pan over medium-high heat. Scoop 2–3 tbsp batter into the pan. Cook for 2–3 minutes, then flip and cook for 3 minutes on the other side, until golden.
3. Place on paper towel to drain.

For the eggs Florentine 

1. Bring a pot of water to a simmer and add a drop of vinegar.
2. Poach the eggs by bringing some water to a gentle simmer in a pan. Crack an egg into a cup and slide it out of the cup and into the simmering water. Immediately cover the egg with the cup and leave to cook for a few seconds, until the egg holds its shape. Remove the cup and leave the egg to cook until done to your liking.
3. Make a cheat’s hollandaise sauce by mixing mayonnaise, lemon juice and cayenne pepper.
4. To serve, top the fritters with baby spinach, poached eggs and hollandaise sauce.

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

Sausage-stuffed sourdough breakfast loaf 

Makes 1 loaf // Cooking time 30 minutes

Ingredients 

2 Tbsp (30 ml) olive oil
1 onion, sliced
2 garlic cloves, chopped
¼ cup (60 ml) chopped parsley
½ tsp (3 ml) paprika
1 loaf sourdough bread
1½ cups cheese, grated
250 g chicken sausage, cooked and sliced
1 spring onion, thinly sliced
Handful chives, sliced  

Method 

1. Preheat oven to 160°C.
2. Heat oil over medium heat. Fry the onion and garlic until soft. Remove from the heat and stir in the parsley and paprika.
3. Cut the top of the loaf into 3-cm-thick diagonals, making small diamonds. Only cut halfway into the bread and not the whole way through.
4. Separate the pieces of bread with a teaspoon. Fill the gaps with the onion mixture, grated cheese and slices of sausage.
5. Bake for 8 to 10 minutes, until the cheese is bubbling and the top is golden brown.
6. Sprinkle with spring onion and chives before serving.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

The post 6 breakfast-in-bed recipes for Mother’s Day  appeared first on MyKitchen.

Talk about a Mother’s Day spread! Spoil the women who represent strength in your life with a sumptuous feast fit for royalty says editor Chad January.   

Honey and chilli glazed salmon with roast potatoes and pea purée 

Serves 4 • Total Time 45 Min   

Ingredients

FOR THE POTATOES
1kg baby potatoes, halved 
Glug olive oil 
Salt and milled black pepper 
4 cloves garlic, chopped  

FOR THE PEA PUREE
3 Tbsp butter 
1 onion, sliced 
500g frozen peas, rinsed 
¼  cup vegetable stock 
1 tsp fresh mint, chopped, plus extra to garnish 
1 tsp fresh coriander, chopped, plus extra to garnish 
1 lemon, zested and juiced  

FOR THE SALMON  

4x 125g salmon fillets, skin-on 
2 Tbsp honey 
1 Tbsp Dijon mustard 
1 red chilli, seeded and chopped 
2 spring onions, sliced  

Chef’s Tip: Counting pennies? Swap out salmon for hake, snoek or kingklip.  

Method

1. Preheat oven to 180°C. 
2. Spread potatoes out on a greased baking tray. Drizzle with oil, season, and sprinkle over half the garlic. Roast for about 20-25 minutes or until golden and cooked through. 
3. In a saucepan, heat butter and add onions and remaining garlic. Fry for about 5-6 minutes, then add peas and stock, and simmer gently for about 5 minutes. Set aside to cool slightly. 
4. Blitz pea mixture until smooth. Add herbs, lemon zest and juice, season and stir to combine. 
5. Season salmon generously. Heat oil in a large pan and fry fish skin-side down for about 2-3 minutes. Flip salmon and fry for 2 minutes. Set aside. 
6. Crank oven to grill setting and place fillets on a greased baking tray. 
7. Combine honey, mustard and chilli, and brush salmon with half the mixture. Grill for about 2-3 minutes and remove from oven. Brush with remaining sauce and set aside. 
8. Serve salmon with potatoes and pea purée, and garnish with spring onions and any remaining sauce.

Little Chef: Get the kids to toss the potatoes in seasoning before roasting, or let them help you brush the salmon with the honey glaze before grilling. 

Crispy pork chops and quick herb ‘pesto’ 

Serves 4 • Total Time 25-30 Min 

Ingredients

FOR THE CRISPY PORK CHOPS 

4 pork loin chops 
Salt and milled black pepper 
Glug olive oil 
1 tsp grated ginger 
2 cloves garlic, sliced 
2 Tbsp butter 
½  lemon, juiced 
1 Tbsp fresh coriander, chopped 
2 Tbsp honey   

FOR THE HERB PESTO
10g fresh coriander 
10g fresh parsley 
1 lemon, zested and juiced 
1 clove garlic, sliced 
3 Tbsp olive oil 
1 tsp pink peppercorns  

Method

1. Season pork chops and heat oil in a large pan. 
2. Fry chops for about 5-6 minutes per side or until golden brown. 
3. Add ginger, garlic and butter into the same pan and fry for about 2 minutes. 
4. Add lemon juice, coriander and honey. Baste chops with this mixture. Remove from heat and set aside.
5. Blitz together coriander, parsley, zest, lemon juice, garlic, olive oil and pink peppercorns. Season well. 
6. Serve pork smeared with herb pesto and a fresh stone fruit salad. 

Little Chef 
Let the kids go wild with a pestle and mortar to make the herb pesto.  

Spinach and mushroom beef Wellington 

Serves 6 • Total Time 45 Min To 1 Hr [Plus 30 Min Chill Time]  

Ingredients

1-1.2kg beef fillet 
Glug olive oil 
Salt and milled black pepper 
1 onion, finely chopped 
2 cloves garlic 
2 punnets button mushrooms, finely chopped 
1 large bag Swiss chard, finely chopped 
3 Tbsp Dijon mustard 
1 roll puff pastry, defrosted 
1 egg, whisked  

Method

1. Drizzle beef fillet with oil and season generously. 
2. Brown fillet in a hot pan for about 3-4 minutes per side and set aside to cool completely. 3. In a dry pan, fry onions and garlic for 3-5 minutes or until golden. 
3. Add mushrooms and cook for a further 3-5 minutes. Season and set aside. Place mixture into a clean tea towel and squeeze to release extra moisture. 
4. 5. In a clean, dry pan, wilt spinach and set aside to cool. Place into a clean tea towel and squeeze to release extra moisture. 
5. Brush beef fillet with mustard and set aside. 
6. Place a sheet of clingfilm twice the size of beef fillet on a clean surface. 
7. Layer spinach on top of clingfilm, making sure it’s twice the length and width of beef fillet. 9. Top with mushroom mixture and flatten with a spoon. 
8. Place beef fillet on one end of spinach and mushroom mixture and, using clingfilm, roll up to enclose. Chill for 30 minutes. 
9. Preheat oven to 180°C. 
10. Place puff pastry on a lightly floured surface and roll out to about 3mm thick. 
11. Remove clingfilm and place fillet onto one end of puff pastry. Roll up to enclose and crimp edges with a fork. 
12. Brush with egg, place onto a greased baking tray and bake for 20-25 minutes or until pastry is golden. Allow to rest. 
13. Serve slices of beef Wellington with creamy mash or a fresh side salad. Drizzle with your favourite sauce – we chose Dijon mustard and the gravy made by the slow-cooked lamb shanks with polenta. 

Little Chef: Place mushroom mixture and wilted spinach into a clean tea towel and squeeze to release extra moisture. This will get messy, but kids love it!   

Chef’s Tip: Make sure that all ingredients are cold and dry before assembling – this will help the Wellington to hold together.  

Slow-cooked lamb shanks with polenta  

Serves 4 • Total Time 3 HR 

Ingredients

FOR THE LAMB SHANKS
2-3 lamb shanks 
Glug olive oil 
Salt and milled black pepper 
1 tsp ground coriander 
1 tsp ground cumin 
1 tsp regular or smoked paprika 
3 onions, quartered 
5 cloves garlic, peeled Handful fresh coriander
3 cups beef stock 
3 Tbsp harissa paste 
½  lemon, juiced  

FOR THE POLENTA 
4 cups water 
1 tsp salt 
1 cup polenta 
2 Tbsp butter 
Salt and milled black pepper 
115g cream cheese 
2 Tbsp fresh coriander or parsley, chopped  

Method

1. Drizzle lamb with oil and season. Rub with ground coriander, cumin and paprika. 
2. Heat oil in a large pot and brown lamb in batches for about 2-3 minutes per side. Set aside. 
3. Add onions and garlic to the same pot and fry for about 5 minutes. 
4. Return lamb to pot and add fresh coriander, stock and harissa. Simmer gently, covered, for about 21/2 hours or until meat is tender. 
5. 5. Remove lamb and blitz remaining liquid until smooth. 
6. Simmer sauce until reduced by half. Season well and add a squeeze of lemon. 
7. To make the polenta, bring water and salt to the boil. 
8. Whisk in polenta, taking care to beat out any lumps. Add butter. 
9. Whisk until polenta thickens slightly, then cover and simmer gently for about 20 minutes, stirring regularly with a wooden spoon. 
10. Season well and stir through cream cheese and herbs. 11. Serve lamb with polenta and sauce.

Chef’s Tip: Mix together ¼  cup chopped herbs (parsley, mint and coriander), 1 grated garlic clove, zest of 2 lemons and 1 chopped red chilli. Sprinkle lamb and polenta with this mixture to cut the richness.  

Little Chef: Kids can lend a hand by rubbing the lamb with spices or by stirring the herbs and cream cheese into cooked polenta.

Roasted veg panzanella 

Serves 4 • Total Time 20-25 Min 

Ingredients

1 punnet baby marrows, thickly sliced 
2 red onions, cut into eighths 
Glug olive oil 
2 cloves garlic, sliced 
Salt and milled black pepper 
1 bunch asparagus, trimmed 
4 plum tomatoes, quartered 
½  loaf ciabatta, torn into chunks 
1 lemon, zested and juiced 
Handful fresh basil, torn 
2 wheels feta, crumbled  

Method

1. Preheat oven to 200°C. 
2. Arrange baby marrows and onions on a greased baking tray. 
3. Drizzle with oil, sprinkle with garlic and season well. Roast for about 10-15 minutes. 
4. Toss through asparagus, tomatoes and ciabatta, and add another glug of olive oil, if needed. Roast for 5 minutes. 
5. Remove from oven, toss through zest and lemon juice. Scatter with fresh basil and feta to serve.

Chef’s Tip: This salad works well with any root vegetables such as regular or sweet potato, beetroot, carrots, and fennel.  

The post A Sumptuous Mother’s Day Spread appeared first on MyKitchen.

Editor Chad January is calling all spouses and little chefs! Treat Mom to this easy-to-make breakfast classic this Mother’s Day  

Basic French Toast 

Serves 2 Total Time 15 Min 

Ingredients

½ cup milk
4 eggs, whisked 
1 tsp vanilla essence 
4 slices regular white bread  
oil or butter, for frying  

Chef’s Tip
Ciabatta, sourdough, Ouma bread, rye and kitka all make great alternatives to regular sliced white bread.  

Method

1. Whisk milk, eggs and vanilla in a large bowl until combined. 
2. Dip bread into egg mixture and allow to soak for about 30 seconds. 
3. Heat oil or butter in a large pan and fry French toast in batches for 3-4 minutes per side until golden. 
4. Drain on paper towel and serve with toppings of your choice. 

1. Sugar And Spice 

Combine ¼  cup sugar with 2 tsp ground cinnamon and sprinkle over French toast. Drizzle with honey or maple syrup just before serving.  

2. The OTT Toastie 

Fry one side of each of the two slices of French toast until golden. Place slices, fried-side up, onto a chopping board. Cover one slice with chopped ham, a sprinkle of herbs and grated cheddar or mozzarella. Sandwich with remaining slice and return to pan. Cook until golden and the cheese has melted.   

3. Apple Crumble

Lather Caramel Treat onto French toast, top with slices of apple and sprinkle with chopped pistachios or almonds.  

4. Berry Delicious

Whisk together ½ cup mascarpone or cream cheese, 3 Tbsp icing sugar and ½  tsp vanilla essence until smooth. Dollop onto French toast and top with fresh berries and mint sprigs.  

5. Breakfast Of Champion

Top French toast with crispy bacon and soft-poached eggs, sprinkle with basil, and drizzle with honey.  

6. The Chocolate 

Cut a slit into the side of two thick slices of bread and fill with 2-3 tsp chocolate spread. Dip bread into egg mixture and fry until golden. Serve with a drizzle of honey or dusting of icing sugar. 

Please note, kids can dip bread and get creative with toppings – but leave the frying to the adults. 

The post A Mother’s Day Treat From Spouses And Little Chefs appeared first on MyKitchen.

Nothing brings people together like food. But think back as to just how did your mother’s cooking influence and inspire your love of food?  For many of us, some of the greatest influences for our love of cooking and food has been our mother figure. Mom always knows best right …? But in some cases, this sparked enough of a love that we chose to make cuisine our lifelong careers.

In honor of Mother’s Day this year, we spoke to Steenberg’s chef Kerry Kilpin who revealed a few stories about how her mother figure influenced her love for the ins-and-outs in the kitchen and what valuable advice she gleaned when it comes to food and healthy living.

Feeding a memory

 What important tips did your mother give you about cooking that you still use today? 

Taste, taste, taste from start to finish when cooking. And she has taught me how to respect food and never waste anything.

What is a key lesson your mom taught you when it comes to food?

Know where your food comes from. I was raised on a farm in Bathurst in the Eastern Cape so most of the protein and vegetables were our responsibility to grow and manage. So from a young age, I knew from whence my food came and had respect for what I ate.

What is one of your favourite memories of you and your mom in the kitchen?

Making an insane amount of mince pies each Christmas. My mom used to make them for the local home industries and I just loved getting involved.

What is her favourite meal & why? 

As a little girl, my mother used to love making homemade scones with me, encouraging us to get messy with flour and taste along the way. My childhood memories include sifting flour, rolling dough, and the wonderful smell of baking scones. Over time it became a Sunday morning activity while my parents had a lie-in.

What were the classic meals she prepared each week? 

I went to boarding school from the young age of 12 – however during the holidays spaghetti bolognese was a firm favourite as it was a quick and easy supper for mom, and kids loved eating the “worms” pasta!

What was the most lavish meal she ever made and can you replicate it? 

The classic roast leg of lamb with all the homely trimmings – roast potatoes, cauliflower cheese sauce, rich gravy – you name it. It made the birthday and special occasion wish list year after year as nothing surpassed the love that went into it.  And was the “last supper” before returning to boarding school. Nowadays I do consider cooking a “mean” roast!

What is yours – linked to her by any chance? 

I wouldn’t call it a lavish meal but I do have a very soft spot for making any roast.  

Memoirs

 While you were growing up, did your mom have a hand-written cookbook she referenced? 

Yes, she has a hand-written cookbook and still uses it with pride.

Did your grandmother have one with awesome recipes? 

Not one that my mother handed down to me but one of the things I had my grandmother do in her late 80s was to write a recipe book of her favourite recipes which she gave me as a gift shortly before she passed away. 

Which cookbooks do you rate? 

Yotam Ottolenghi has a great approach to food and I find his flavour profiles inspiring.

Are there any favourite chefs you refer to? 

I always feel inspired by Franck Dangereux who was my mentor for 12 years. 

As a new mom, what key learnings will you share with your child one day?

Food is the comfort of any home.  Sitting around a dinner table at home and having a conversation is so important. Just eating and talking about everyday life is one of the best habits instilled into me from a young age and I will never let it go.  Cooking isn’t always about being a professional chef obsessed with how the perfect knife cuts and a spotless workstation, it’s that food is the great connector.  I’m grateful that my mom helped me find a career where I can now help others have a meaningful experience with food.

The post Steenberg’s Chef’s Mom Inspired Her Love Of Food appeared first on MyKitchen.