This beautifully plated and fancy-sounding dish will come together in mere minutes with ingredients from the ready-made section of your local supermarket. Serve this gorgeous pumpkin soup to start the next time you have guests over and they’ll think you’ve been slaving away for hours. But don’t worry, we won’t tell…

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
500 g ready-made pumpkin soup
1 mini baguette
½ cup plain cream cheese
200 g smoked snoek, deboned and flaked
100 g artichokes, chargrilled and marinated
4 Peppadews, thinly sliced
80 g sugar snap peas, steamed
Micro-rocket, to garnish

METHOD
1. Warm the soup over medium heat.
2. Cut the baguette in quarters so you have four long, thin slices. Toast the slices.
3. Put the cream cheese in a piping bag and pipe on to each piece of bread in dollops.
4. Arrange the snoek, artichokes, Peppadews and sugar snap peas between the dollops of cream cheese. Garnish with micro-rocket.
5. Divide the warm pumpkin soup between four bowls and serve with the crostini.

The post Pumpkin soup with smoked snoek and Peppadew crostini appeared first on MyKitchen.

Who can resist the finger-licking, lip-smacking goodness that is a plateful of BBQ ribs? Let us show you how to cook these babies to get a perfectly sticky sauce that’s packed with flavour.

SERVES 4 // COOKING TIME 140 min

INGREDIENTS
For the ribs
1 kg baby ribs
1 tbsp olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp cayenne pepper
250 ml tomato sauce
250 ml beef stock
180 ml cider vinegar
100 ml treacle sugar
For the dipping sauce
125 ml PEPPADEW® Piquanté Peppers
125 ml crème fraiche
Juice of ½ lemon

METHOD
For the ribs
1. Preheat oven to 180°C.
2. Boil the ribs for 1½ hours in water (you can add beef stock and seasoning for an extra kick), until tender but not falling off the bone.
3. Heat the oil and fry onion and garlic for 5 minutes.
4. Add the spices and cook for 1 minute. Add all the remaining ingredients and cook for 20–25 minutes, until the sauce is thick.
5. Place the ribs on a baking tray and pour the sauce over. Bake for 20 minutes.
For the dipping sauce
1. Blitz all the ingredients in a food processor.
2. Serve the ribs with the Peppadew dipping sauce.

The post Smoky BBQ ribs with Peppadew dipping sauce appeared first on MyKitchen.

This exclusively South African, trademarked little pepper is sweet, tangy with just a tiny kick. Serve these cheese-stuffed Peppadew bites as a delicious starter at your next dinner party

SERVES 4 // COOKING TIME 20 min

Ingredients
250g cream cheese
200g blue cheese, crumbled
50g ground almonds
Salt and pepper
12 Peppadews
2 tbsp olive oil

Method
1. Preheat oven to 180°C.
2. In a bowl, mix together the cream cheese, Bloukrans cheese and almonds, and season. Spoon the mixture into the Peppadews.
3. Place the stuffed Peppadews on a baking tray, drizzle with olive oil, season and roast for 10 minutes. Serve warm.

The post The unexpectedly South African cheese-stuffed Peppadews appeared first on MyKitchen.