Get ready for the hosting season with the best of sips and snacks. 

Rooibos and rosé fizz 

Makes 1 cup syrup

Ingredients 

1 cup sugar 
1 cup water 
4 rooibos tea bags 
1 bottle sparkling rosé wine Edible flowers or rose petals  

Method 

1. Combine sugar, water and tea bags over medium heat. Stir until sugar is dissolved, then set aside to infuse. 
2. Strain the syrup and cool. 
3. Add 1-1½ tots rooibos syrup to a champagne flute and top with sparkling rosé wine. Decorate with edible flowers or rose petals to serve.

Crumbed prawns and pineapple on potato rosti 

Makes 8 

A tasty snack that’s easy on the eye and packed with flavour. To cut the cost, swap out the prawns for crab sticks. 

Ingredients 

For the prawns

8 prawns, defrosted and deveined 
Salt and milled black pepper 
½ cup flour 
2 eggs, whisked 
1 cup panko breadcrumbs 
Vegetable oil for frying  

For the rostis  

4 medium potatoes, peeled and grated 
1 egg 
1 Tbsp Dijon mustard 
2 spring onions, sliced 
2 Tbsp chives, chopped 
2 cloves garlic, grated 
2 Tbsp melted butter 
¼ cup flour
Vegetable oil, for frying 
8 slices fresh pineapple 
Micro herbs  

Method 

1. Generously season prawns and coat in flour. 
2. Dip prawns in egg and then in the breadcrumbs. Set aside.
3. Deep-fry prawns in hot oil for 6-7 minutes or until golden. Drain on kitchen paper and season with salt immediately. 
4. For the rostis, put grated potatoes on a large clean tea towel. Fold up and squeeze to get rid of any excess moisture. 
5. Combine potatoes, egg, mustard, spring onion, chives, garlic and melted butter in a bowl. Season generously. 
6. Add flour and mix well. 
7. Take 2 tablespoons of mixture and form into round, flat rostis and place on a clean plate. 8. Shallow-fry rostis in hot oil for about 4-5 minutes on each side or until golden and cooked through. Drain on kitchen paper. 
8. Arrange rostis on a serving platter and top each with a pineapple slice. 
9. Place a prawn on top of each pineapple slice and secure with a skewer or toothpick. 
10. Sprinkle over micro herbs to serve.

Crostini with apple, Brie and quick bacon jam 

Makes 18-20 

A foolproof recipe that anyone can master to add some high-tea flair. 

Ingredients 

For the jam  

1 Tbsp olive oil 
400g streaky bacon, finely chopped plus extra rashers for serving (optional) 
1 small onion, finely chopped 
1 clove garlic, finely chopped
½ Tbsp smoked paprika 
2 Tbsp balsamic vinegar 
1/3 cup honey or sugar 
1/3 cup boiling water 
2 small baguettes Butter, for toasting
200g Brie, cut into small chunks 
1-2 Granny Smith apples, cut into matchsticks
100g rocket Milled black pepper 

Method 

1. Heat oil in a pan and fry bacon over high heat until it starts to crisp. 
2. Reduce heat, add onion and sauté for 5 minutes. 
3. Add garlic and paprika, fry for a minute, then pour in vinegar to deglaze pan. 
4. Stir in honey and water then simmer for 15 minutes until it has a jam-like consistency. 
5. Slice baguettes into crostini portions, spread with butter and toast on both sides. 
6. Top with a dollop of jam, some cheese, apple sticks and rocket. 
7. Season with pepper and serve, with extra rashers of crispy bacon.

The Virgin Mary cocktail  

Makes 1.25L  

The only savoury cocktail that still packs a punch, even without the alcohol. If you’re looking for a boozy kick, add 1-2 tots vodka per glass.  

Ingredients 

1L tomato juice 
½ cup fresh lemon juice 
1 Tbsp Worcestershire sauce 
2 tsp Tabasco sauce
Salt and milled black pepper 
Ice cubes, celery sticks and shavings, for serving  

Method 

1. Combine tomato juice, lemon juice, Worcestershire sauce and Tabasco in a cocktail shaker and shake for 1-2 minutes until well combined. 
2. Season generously. 
3. Add ice to 4 serving glasses and top up with tomato mixture. 
4. Garnish with celery and serve.

Savoury scone bites 

Makes 9 

No cookie cutter? Use a glass or mug to help you cut out the scone shapes. 

Ingredients  

2 cups (300g) flour plus extra for dusting 
1 Tbsp (15ml) baking powder 
½ tsp (3ml) salt 
2 Tbsp (30ml) castor sugar 
2 Tbsp (30ml) chopped herbs (parsley, chives, dill or thyme works well) 
½ cup (125ml) milk 
1 extra-large egg plus extra whisked egg for brushing 
1/3 cup (80g) butter, chilled 

For serving  

250g cream cheese (spring onion and chive or salmon flavour works well) 
200g smoked salmon or smoked snoek, skin removed
100g cucumbers, thinly sliced or peeled into ribbons 
80g watercress or rocket 
1 packet micro herbs 
Salt and milled black pepper 
Lemon juice 

Method 

1. Preheat oven to 180°C and line a baking tray with baking paper. 
2. Combine dry ingredients and herbs, creating a well in the centre of the bowl. 
3. Whisk together milk and egg in a jug and pour into the well. 
4. Combine ingredients with a fork, using a cutting motion and turning bowl slightly after each stroke to create a flaky texture. 
5. Bring dough together with your hands, then transfer to a lightly floured surface.
6. Shape into a 4-5cm thick disc. 
7. Cut out dough circles using a 5-6cm cookie cutter and place on baking tray. Combine left over dough and repeat to create about 9 scones. 
8. Brush tops with whisked egg and bake for 18-22 minutes until golden. Cool scones on a wire rack. 
9. Top scones with cream cheese, salmon or snoek, cucumber and greens. Season and drizzle with lemon juice.

 Words: Liezl Vermeulen

Photography: Fresh Living Magazine, Zhann Solomons

Also read: Swap your sides for these crunchy roast green beans

The post The best sips and snacks for your next party  appeared first on MyKitchen.

Bring on the good vibes! We’re all eyes for these jaw-dropping canapés. 

Deep-fried maize balls

Makes about 35 // Total time 1 hour 20 minutes

Ingredients 

5-6 cups water 
1/2 tablespoon salt + extra for seasoning 
3 cups white maize meal 
Vegetable oil, for sautéing and deep-frying 
1 onion, chopped 
2 red peppers, deseeded and diced 
2 packets (200g each) bacon, diced 
3 cloves garlic, chopped 
1 teaspoon smoked paprika 
1/2 teaspoon ground cumin 
1/2 teaspoon ground coriander
Handful chopped fresh herbs (such as parsley or thyme)
2 tablespoons butter 
3-4 discs (100g) feta, crumbled 
Flour, for coating 
2 eggs, whisked 
2 cups panko breadcrumbs  

For serving  

Chopped fresh parsley 
Basil pesto   

Method  

1. To make a stiff pap, bring half the water to a boil and add salt. 
2. Mix maize meal and remaining cool water to form a runny paste. Add this paste to the boiling water while whisking vigorously, and let it come to the boil again, still whisking. 
3. Cook the pap, stirring occasionally, for 10-15 minutes until thick. Remove from the heat and set aside. 
4. Heat a glug of oil in a pan and fry onion, peppers and bacon until golden. Add garlic and cook for about 1 minute. 
5. Add bacon mixture, along with the spices, herbs, butter and feta, to the pap while it’s still hot. Spoon into an oven tray to cool. 
6. Place fl our, whisked egg and breadcrumbs in separate bowls. Roll maize mixture into golf ball-sized balls. Coat them in fl our, then egg, then crumbs. Repeat for a second layer. 
7. Heat about 3 cups of oil in a pot and deep-fry maize balls for 3-4 minutes until golden. 
8. Drain on kitchen paper and season with salt while hot. 
9. Serve maize balls sprinkled with parsley and pesto on the side.

Fondue sliders with beer and cheese sauce

Makes 12 // Total time 40 minutes

Ingredients 

12 store-bought mini cocktail buns 
1 pack (12) butchery meatballs 
2 tablespoons olive oil  

For the sauce  

3 tablespoons butter 
3 tablespoons flour 
1 cup milk 
1/2 cup pale ale beer 
Salt and black pepper 
1 ½ cups grated cheddar cheese 
1 cup grated mature cheddar  

For serving  

Dijon mustard 
Handful fresh salad leaves 
6 gherkins, sliced 
12 slices Emmental cheese (optional)   

Method  

1. Flatten meatballs into patties, slightly larger than the buns. 
2. Heat oil in a pan and fry patties to your liking. Set aside. 
3. For the sauce, heat butter in a pot until bubbling. Stir in flour and cook for a minute until smooth. 
4. Gradually whisk in milk, then add beer, whisking continuously. 
5. Season and cook for 3 minutes. 
6. Add cheese and stir until melted. 
7. Top halved buns with mustard, leaves, gherkins, patties and emmental slices. Add generous dollops of sauce and serve hot.

Lemony lamb frikkadels on beetroot raita

Serves 4-6 // Total time 1 hour 15 minutes

Ingredients 

1 pack (500g) lamb mince 
1 onion, finely chopped 
2 cloves garlic, minced 
1/4 cup breadcrumbs 
1 egg, whisked 
Zest and juice of 2 lemons 
1 teaspoon ground cumin 
1 teaspoon ground cardamon 
1/2 teaspoon cinnamon 
Handful chopped fresh mint, parsley and coriander 
Salt and black pepper 
Vegetable oil, for frying  

For the raita  

3-4 cooked beetroots, grated 
1 cup double-cream plain yoghurt 
1 tablespoon olive oil 
Squeeze of lemon juice 
1/2 teaspoon ground cumin 
1-2 green chillies, deseeded and chopped (optional)  

For serving  

Chopped salad (we used a combination of cucumber, tomato and red onion) 
Handful fresh rocket or micro herbs   

Method  

1. Combine mince, onion, garlic, breadcrumbs, whisked egg, lemon juice and zest, spices and herbs in a bowl. Season. 
2. Roll into golf ball-sized portions and chill in fridge for 30 minutes. 
3. Heat a glug of oil in a pan over medium heat. Fry frikkadels in batches for 10-12 minutes until golden-brown and cooked through. 
4. Remove and drain on kitchen towel. 
5. Place raita ingredients in a food processor and blitz until smooth. Season to taste. 
6. To serve, spread raita on a platter and top with salad, rocket or micro herbs and frikkadels.  

Crispy dorito mac and cheese bites

Serves 10-15 // Total time 1 hour 15 minutes

Ingredients 

1 litre store-bought mac and cheese 
1 cup flour 
2 eggs, whisked 
1 large packet (150g) 
Doritos corn chips, crushed 
Vegetable oil, for deep-frying 
Salt 1/2 jar (200g) 
Napoletana sauce, warmed for serving  

Method  

1. Line a 20x15cm baking tray with baking paper. 
2. Spread mac and cheese mixture in an even layer and chill in freezer for 45 minutes. 
3. Cut the firm mac and cheese slab into 3 equal strips lengthwise, then cut into equilateral triangles. 
4. Dust each triangle in flour, dip in egg and thoroughly coat in crushed Doritos. 
5. Refrigerate for 15 minutes. 
6. Deep-fry on medium heat until golden and crisp, about 5 minutes a side. 
7. Season lightly and serve with sauce for dipping.

Words and photography: Fresh Living Magazine

Also read: Sodium-free condiments for all your party snacks

The post 4 quick and easy party snacks appeared first on MyKitchen.

We’re all about no-fuss feasting this festive season, and what better way to do it than with canapés? Sweet potato crostini is always a dinner party winner!

SERVES 6–8 // COOKING TIME 1 hour

INGREDIENTS
2 sweet potatoes
3 tbsp olive oil
Salt and black pepper
250 g cream cheese
3 forelle pears, sliced
Handful thyme
Handful micro herbs
4 tbsp walnuts, toasted
1 lemon, cut into wedges, to serve

METHOD
1. Preheat oven to 180°C.
2. Slice the sweet potatoes into ½ cm-thick rounds and lay on a lined baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 minutes on one side, then flip and cook for another 20 minutes, until the edges are crisp. Remove from oven and leave to cool.
3. To assemble, spread cream cheese on each sweet-potato round, arrange a few pieces of pear on top, and garnish with thyme, herbs, walnuts and a squeeze of lemon juice.

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

Check out our pick of tasty salads to add to your dinner party menu.

The post Kick off your dinner party with sweet potato crostini appeared first on MyKitchen.

Quick and easy snacks never looked so divine! Whether you’re preparing a spectacular feast or a casual family lunch, these kofta with roti and pomegranate-mint gremolata are a must.

SERVES 4–6 // COOKING TIME 30 min

INGREDIENTS
For the kofta
500 g ground beef
¼ onion, grated
2 tbsp parsley, minced
2 tbsp mint, minced
1 garlic clove, grated
1 egg
1 tsp cumin
1 tsp Greek origanum
Pinch cayenne pepper or paprika
½ cup breadcrumbs (plus more as needed)
2 tbsp canola oil
For the pomegranate-mint gremolata
½ cup pomegranate rubies + to garnish
Handful mint, plus extra to garnish
2 tbsp olive oil
4 rotis, lightly toasted and cut into squares
Plain yoghurt, to garnish

METHOD
For the kofta
1. Combine all ingredients in a bowl and mix well. Add more breadcrumbs until the mixture comes together, is no longer sticky and can be formed into balls. Shape into meatballs until you have used up all the mixture.
2. Heat oil in a pan and fry the kofta for 2–3 minutes until cooked and browned.
For the pomegranate-mint gremolata
1. Pulse the pomegranate, mint and olive oil in a food processor till roughly combined.
To serve
1. Spread gremolata on a platter. Top each kofta with a roti square and dollop of yoghurt.
2. Secure with a wooden skewer. Garnish with extra mint and pomegranate rubies.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

If you’re looking for more snacks to add to the party, our charred mushroom with crostini and walnut gremolata recipe is ideal.

The post Kofta with roti and pomegranate-mint gremolata appeared first on MyKitchen.

The cutest (and tastiest) party treats are here! Get creative with the kids this summer holiday and try these cupcake cones.

MAKES 12 // COOKING TIME 2 hours

INGREDIENTS
For the vanilla cake batter
250 g unsalted butter
400 g sugar
4 large eggs
1 tsp vanilla essence
375 g cake flour
3 tsp baking powder
½ tsp salt
250 ml milk
For the buttercream icing
1 kg icing sugar
500 g unsalted butter
2 tbsp milk
For the cupcake cones
½ batch vanilla cake batter
½ batch buttercream icing
1 tsp pink food colouring
12 sugar cones
80 g milk or dark chocolate, melted, to decorate
12 maraschino cherries
Sprinkles, to decorate

METHOD
For the vanilla cake batter
1. Beat butter until creamy. Beat in sugar, 1 tbsp at a time, until fully incorporated. Add eggs, 1 at a time, beating until light and fluffy. Add vanilla essence.
2. In another bowl, sift cake flour, baking powder and salt.
3. Add the flour mixture to the butter mixture and beat until half-mixed. Add milk and beat until just incorporated.
For the buttercream icing
1. Beat together icing sugar and butter until light and fluffy.
2. Add the milk and beat for another 3 minutes, to make the icing a little more spreadable.
For the cupcake cones
1. Preheat oven to 160°C.
2. Line a muffin tray with cupcake wrappers (check that the wrappers fit into the cones).
3. Fill each wrapper ¾-way with batter. Bake for 12–15 minutes, until a skewer comes out clean.
4. Remove from the muffin tray and place on a rack to cool.
5. Mix icing and food colouring, and pour into a piping bag with a star nozzle.
6. Peel wrappers off cupcakes and place in each cone (stand upright by placing in glasses). Ice each one, piping in a swirl to look like soft-serve ice cream.
7. Drizzle with melted chocolate, and add a cherry and sprinkles.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Obsessed with the novelty of cones? Make these pizza cones!

The post Vanilla cupcake cones with buttercream icing appeared first on MyKitchen.

A great party is never complete without some delicious adult desserts! These boozy layered cheesecake cups are easy, delicious and perfect for serving.

MAKES 8 // COOKING TIME 20 min

INGREDIENTS
200 g Tennis biscuits
60 g butter
500 g cream cheese
385 g condensed milk
60 ml fresh lemon juice
60 ml Cointreau (or other orange liqueur)
500 g strawberries, quartered
1 tbsp sugar

METHOD
1. In a food processor, blitz biscuits and butter until a coarse crumble forms.
2. In a bowl, beat cream cheese until smooth. Add condensed milk, lemon juice and Cointreau.
3. In a separate bowl, toss the strawberries and sugar.
4. Layer the crumble at the bottom of each jar, followed by the cream cheese and then the strawberries. Repeat the layers.

Recipe & styling: Caro Alberts
Photography: Kendall-Leigh Nash // HMimages.co.za

Keen to host more fun parties this season? Get our summertime entertaining tips!

The post Boozy layered cheesecake cups appeared first on MyKitchen.