If you’re like us, you’ve definitely thought about cornering off a small section of the garden and planting some of your favourite veggies and herbs to use for home-cooking. But maybe you just don’t have the time, or aren’t sure where to start. Well, it definitely doesn’t have to be difficult if you have the know-how and stick to efficient and simple plants.

By Taryn Wilson

These 5 herbs are popular options that you can grow in your garden (or even in jars on your kitchen windowsill) and will only need a few check-ins a week for watering and trims.

1. BASIL

Grow guide: Now is the best time to sow some basil seeds! You can start them off in a jar on a sunny windowsill, or wait until late spring to plant them directly in your garden. They will need a rich, well-drained soil to grow in.
Uses: Add this delicious spice to your soups, stews, pasta and sauces.

2. CORIANDER

Grow guide: Sow the seeds early on in spring and deep in good soil, with sun or partial shade.
Uses: Also known as dhanya, you can pick the leaves and use them in curries, soups or in savoury baked goods.

3. MINT

Grow guide: Plant your mint seedlings when they are around 10-15 cm tall in the soil 5 cm deep. Water well and allow for plenty of sun.
Uses: You can use mint leaves to brew tea or infuse it in water for fresh flavour.

4. PARSLEY

Grow guide: Parsley requires rich, moist soil and should be sown in mid-spring or midsummer.
In the beginning, you can plant it in a jar with plenty of sunlight.
Uses: Add it to soups, salads, meats and omelettes for along with seasoning or to garnish.

5. ROSEMARY

Grow guide: Start this herb off in a jar with sun or partial shade and well-draining soil. Don’t be concerned if it takes long to grow, as the germination pattern can often be erratic.
Uses: This herb is great for cooking with meats, as a garnish or in a stuffing.

The post Fill your garden with these herbs appeared first on MyKitchen.

Have you ever considered using your slow cooker to cook your breakfast in advance? Let us show you how with this flavour-packed shakshuka!

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
Olive oil, to caramelise
4 spring onions, chopped
1 clove garlic, peeled and chopped
1 tsp cumin
1 tsp dried origanum
3 cups baby spinach
⅓ cup frozen peas
Salt and pepper
4 large eggs
10g mint, chopped
⅓ cup feta

METHOD
1. Heat the olive oil in the slow cooker. Add spring onions and garlic, and cook on medium heat for 20 minutes until caramelised.
2. Add cumin, origanum, spinach and peas. Season, then simmer on medium heat with the lid on, until the spinach has wilted.
3. Crack eggs into the slow cooker and cook for 10 minutes, covered.
4. To serve, sprinkle mint and crumble feta over the shakshuka.

The post Green shakshuka appeared first on MyKitchen.

With spring and Heritage Month swooping down on us at the same time, we have no choice but to light the fire and make the most of South Africa’s beautiful fresh produce. Gather the crowd and treat them to our braaied snoek this weekend.

SERVES 6 // COOKING TIME 90 min

INGREDIENTS
1 whole snoek, filleted
Coarse salt and black pepper
150g butter
2 cloves garlic, peeled and crushed
125 ml smooth apricot jam
Zest and juice of 1 lemon
2 tsp Cape Malay curry powder
Splash white wine (optional)
Olive oil

METHOD
1. Sprinkle the snoek with salt and leave for 20–30 minutes. Rinse off and pat dry.
2. Cook the butter and garlic until the butter is foamy. Add apricot jam, lemon zest, curry powder and wine. Stir through. Add a squeeze of lemon juice and pepper.
3. Coat the snoek in oil so it won’t stick to the grid. Braai for about 15 minutes, basting with the apricot butter and turning frequently. Serve with leftover apricot butter.

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It’s that time of the year again, where we get to don our berets and channel our inner French for the food and wine phenomenon that is the Franschhoek Bastille Festival, and it’s set to be bigger and better than ever this year.

By Ulisha Moodley

Set against the gorgeous Huguenot backdrop, celebrate under the warm marquee, guaranteed to keep the cold out while still offering a spectacular view of the mountain. Renowned Franschhoek wines will be on offer as well as a wide selection of gourmet fare from the region’s best eateries.

There will also be a caricature artist, a barrel rolling competition and a dedicated children’s area to keep the entire family busy and entertained throughout the festival. The town itself will also be decorated to match the red white and blue theme (and so will you, we hope!) and you can enjoy boules and a flourishing market to boot.

Your ticket includes a complimentary tasting glass and a booklet of 5 tasting coupons, with additional coupons on offer during the festival.

THE DETAILS

Where: Huguenot Monument
When: 15–16 July 2017
Price: R280; tickets are limited
Tickets: webtickets.co.za
Website: franschhoekbastille.co.za

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