Fresh and easy is the name of the game with this dish.

Tomato, Mozzarella & pomegranate salad 

Serves 6 

Ingredients

160g rocket and watercress salad mix
400g tomato medley, sliced
1-2 fresh mozzarella balls
100g pomegranate rubies
Handful of dill, leaves torn
1 packet (60g) store-bought croutons
1 batch Easy Salad dressing, for serving 

Method

1. Place the salad leaves in a serving bowl or platter.
2. Arrange tomato and mozzarella on the salad. Sprinkle with pomegranate, dill and croutons.
3. Serve with dressing.

Easy salad dressing 

Makes about ⅔ cup

Whisk ⅓ cup avocado oil, 3 tbsp red wine or pomegranate vinegar, 1 finely grated garlic clove and 2 tsp Dijon mustard. Season. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Side dishes that might upstage your meaty mains for your festive feast 

The post Tomato, mozzarella & pomegranate salad  appeared first on MyKitchen.

Italians love their cheese, but understanding each one’s flavour profile and unique characteristics will ensure you allow this silky ingredient to shine – just like it should.   

MATURE CHEDDAR  

Cheddar is one of those well known, all-rounder, everyday cheeses. This version, however, is slightly drier as it has been aged, giving it a crumblier texture and a medium-sharp flavour with a hint of nuttiness. Add it to your next cheeseboard when entertaining or grate into sauces or baked goods to add depth of flavour.  

PARMIGIANO REGGIANO 

Commonly referred to as Parmesan, this hard cheese has to age for a minimum of 12 months to live up to its name. The name ‘Parmigiano Reggiano’ can by law only be used on a cheese that was produced in a specific region in Northern Italy- in short, you’re guaranteed it’s the real deal! It has a strong, sharp, complex taste with a prominent note of nuttiness and a saltiness that is not overbearing.  

GRANA PADANO  

Locally, we often find the slightly more affordable Grana Panada in everyday stores. In comparison to Parmigiano, this hard cheese uses only skim milk, resulting in a waxier finish and milder taste. While it is also a DOP (legally protected cheese – aka, made in Italy), it only needs to age for as little as 10 months before using. Best used as a grating cheese – add lashings over pasta or tomato salads. 

RICOTTA  

This beautiful cheese is a byproduct from making other cheeses. Ricotta is made from sheep, cow or goats milk whey (liquid left behind after milk curds have formed into cheese during production). The whey is then heated with whole milk and an acid is stirred through (like lemon juice) until large curds form. This curd mixture is then placed into a cheese cloth to strain. What you are left with is the fluffy, almost pillow-like texture known as ricotta. Perfect for enriching sauces, or folding into doughs, quiches or simply crumbled over roasted veggies or bowls of pasta.  

MOZZARELLA  

Italians love using the fresh buffalo mozzarella kind, which has a rich taste and silky smooth texture. This semi-soft, non-aged cheese originates from the south of Italy. In its production method, the curds are mixed together with heated whey and then stretched continuously, giving it its iconic texture.  

Words by: Chad January
Photographs: Zhann Solomons 

The post 5 different types of cheese and their uses appeared first on MyKitchen.

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.

Our Caprese and Parma ham involtini recipe is everything! Confused? Involtini is the Italian word for small bites of food with a filling.

SERVES 4 // COOK TIME 20 min

INGREDIENTS
1 brinjal, cut lengthwise into 12 slices
¼ cup olive oil
Salt and pepper
150g fior di latte, drained and sliced, or regular mozzarella, sliced
1 ripe tomato, sliced
100g Parma-style ham
12 basil leaves, plus extra to garnish

METHOD
1. Heat a griddle pan until smoking hot. Toss the brinjal slices in the olive oil and season. Grill for 1–2 minutes on each side until charred and cooked through. Set aside.
2. Arrange the fior di latte or mozzarella, tomato and ham on the brinjal slices, finishing with a basil leaf on top of each. Roll up each stack tightly and secure with a toothpick. Garnish with extra basil leaves to serve.

Make the most of seasonal herbs and vegetables by creating this beautiful pesto, avocado and ricotta stuffed tomatoes dish.

The post Caprese and Parma ham involtini appeared first on MyKitchen.

There’s nothing like fresh herbs to spice up your appetisers, especially when it comes to this roast-garlic oil and tomato bread with Mozzarella.

SERVES 4 // COOKING TIME 2 hours 10 min

INGREDIENTS
3 garlic cloves
¼ cup olive oil
1 ciabatta, sliced
3 Roma tomatoes, halved
2 balls fior di latte Mozzarella
Purple basil, to garnish
Dried mixed herbs, to garnish

METHOD
1. Preheat oven to 180°C.
2. Wrap the garlic in foil and roast for 1 hour, until golden and soft.
3. Place the oil and garlic in a jar and allow to infuse for 1 hour.
4. Toast the ciabatta slices in the oven until golden. Then rub with the tomatoes.
5. Serve the Mozzarella on a plate with the ciabatta. Drizzle with garlic oil and garnish with basil and mixed herbs.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

For something more casual, try our garlic bread three ways at your next braai.

The post Roast-garlic oil and tomato bread with Mozzarella appeared first on MyKitchen.

Celebrate the holiday season in true South African style – gathered around the braai feasting on this delicious Italian Galbani braai spread!

Grilled fresh mozzarella and veg skewers

SERVES 8-10 // COOKING TIME 35 min

INGREDIENTS
¼ cup olive oil
2 garlic cloves, minced
4 tsp lemon juice
2 tbsp thyme, chopped
2 yellow peppers, chopped
2 red peppers, chopped
2 red onions, thickly sliced
2½ cups halved mushrooms
4 balls Galbani fresh mozzarella

METHOD
1. In a bowl, mix together olive oil, garlic cloves, lemon juice and thyme. Season to taste.
2. Toss yellow peppers, red peppers, red onions and mushrooms in the mixture.
3. Use the veggies to create 4 colourful skewers and braai them for 3-4 minutes on each side, until cooked.
4. Remove a third of the veggies from each skewer.
5. Roll 4 balls Galbani fresh mozzarella in flour and thread a ball onto each skewer. Replace the veggies that were removed earlier.
6. Braai over hot coals for a minute, until soft and charred. Serve immediately.

Galbani and tomato bruschetta

SERVES 8-10 // COOKING TIME 30 min

INGREDIENTS
2 loaves rustic bread, sliced
2 tbsp olive oil, plus extra
Garlic cloves, halved, totaste
2½ cups baby tomatoes, sliced
4 tbsp basil, chopped, plus extra to serve
Zest and juice of 1 lemon
Salt and black pepper
3 balls Galbani fresh mozzarella, torn

METHOD
1. Brush the bread slices with olive oil. Braai each slice over red hot coals for 2-3 minutes on each side, until golden brown.
2. Rub the sides of each slice with the garlic.
3. Toss together baby tomatoes,  basil, lemon zest and juice, and 2 tbsp olive oil. Season with salt and black pepper.
4. Spoon onto the toasted bread and top with Galbani fresh mozzarella balls. Garnish with basil leaves and drizzle with extra olive oil, if desired.

Double-cheese tart

SERVES 8 // COOKING TIME 45 min

INGREDIENTS
1 roll puff pastry
1 ball Galbani yellow mozzarella, grated
4 tbsp parsley, finely chopped
½ cup blanched peas
2 tbsp olive oil
2 tbsp mint
12 stalks asparagus, braaied
4 baby marrow ribbons, braaied
Salt and pepper
1 ball Galbani fresh mozzarella, sliced

METHOD
1. Preheat oven to 200°C. Unroll the roll puff pastry and cut into two squares.
2. Lightly score a border 2 cm from the edge of each pastry square and prick the middle a few times with a fork.
3. Bake for 15 minutes, until just golden. Press down the middle and fill with the grated Galbani yellow mozzarella and parsley.
4. Bake again for 5 minutes, until the cheese is bubbling.
5. Toss together blanched peas, olive oil and mint.
6. Arrange this mixture, along with the braaied asparagus stalks and baby marrow ribbons. Season with salt and pepper. Top with sliced Galbani fresh mozzarella.

Add some meat to your Galbani spread!
Perfectly braai 1 kg boerewors to your liking. Serve it with some tomato chutney on the side and garnish with basil.

Recipes & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za

This traditional caprese salad will make another tasty side to your Galbani spread!

The post Braai like an Italian with this Galbani braai spread appeared first on MyKitchen.