From fresh salads to cooling frozen lollies, we have just the round-up to make the most out of these juicy, sweet and delicious sun-kissed stone fruit.  

Bacon and nectarine stuffed chicken breasts 

SERVES 4  

These bacon-wrapped chicken fillets tick both those boxes, be it a weeknight dinner or party. Salty meets sweet and everyone will want seconds.  

FOR THE FILLING

125g bacon bits, cooked
100g grated Parmesan (or any hard cheese)
2 firm nectarines, finely chopped
1 cup (250g) ricotta
2 cloves garlic, chopped
2 spring onions, chopped
Salt and milled pepper  

4 skinless chicken breast fillets, butterflied
1-2 Packet (250g each) streaky bacon 
Glug canola or olive oil
Spicy potato wedges and green salad for serving   

Method 

1. Preheat oven to 180°C or prepare medium-hot coals on the fire. 
2. Combine filling ingredients, season and set aside.
3. Butterfly the chicken by slicing chicken breast open, keeping one side attached, to create a thinner chicken breast.
4. Arrange the chicken on a tray and season well.
5. Divide the filling between the chicken breasts making sure to spoon it down the one side of each butterflied fillet. Fold each fillet closed.
6. Wrap 3-4 rashers of bacon around each fillet, then heat a pan over medium heat and add oil.
7. Place fillets seam-side down and fry for about 3-5 minutes or until the bottom is sealed before turning. 
8. Fry for another 3-5 minutes before transferring to a lined
   baking tray.
9. Roast covered for 20-25 minutes. Remove from oven and set aside
   to rest for 5-8 minutes.
10. Serve chicken with spicy potato wedges and a big green salad.  

Peach summer salad  

SERVES 4  

Bulk it up by adding shredded chicken or splurge with some garlic prawns.  

FOR THE SALAD  

3 dessert peaches, cut into wedges
1 red onion, cut into petals 
1-2 radishes, thinly sliced
1 punnet (125g) sugar snap peas, sliced lengthways
1 packet cos lettuce & rocket 1⁄4 cup (60ml) pumpkin seeds, toasted
Shaved Parmesan (or use crumbled blue cheese, feta or ricotta)  

FOR THE DRESSING  

1 large clove garlic, grated or finely chopped 
½ tsp (3ml) crushed ginger 
¼ cup (60ml) apple cider or balsamic vinegar
½ cup (125ml) olive oil
Salt and milled pepper  

Method 

1. Toss together the peaches, onion, radishes and sugar snap peas. 
2. Arrange the leaves on the base of a platter pile with peach mixture.
3. Whisk together the dressing ingredients. Season to taste. 
4. Drizzle the dressing over the salad, top with pumpkin seeds and shaved Parmesan and serve. 

Pork sausage and plum tray bake  

SERVES 4 

Inspired by Yotam Ottolenghi’s ‘sticky sweet-and-sour plums and sausages’, the plums break down as they cook – turning into a sweet and tart sauce that’s to die for.  

Ingredients 

3 red onions, cut into wedges
6 cloves garlic, sliced 3 potatoes, cut into wedges 
Glug canola or olive oil 
3⁄4 cup (185ml) chicken stock
Salt and milled pepper 8 plums, halved and quartered 
8 pork sausages
2 sprigs rosemary
2 Tbsp (30 ml) apple cider or balsamic vinegar
2 Tsp (10 ml) brown sugar 
Handful parsley, chopped  

Method 

1. Preheat oven to 180°C. 
2. Place the onions, garlic and potatoes in a baking tray and drizzle with oil.
3. Pour over ½ cup (125ml) of stock, season well and toss to coat all vegetables. 
4. Roast for about 25-30 minutes until potatoes are tender and stock has evaporated, giving it a shake halfway through. 
5. Add in the plums, sausages and rosemary.
6. Mix the vinegar, sugar and remaining stock together, and pour over sausage mixture.
7. Season and toss to mix everything well.
8. Roast for a further 30 minutes, turning the sausages halfway through. 
9. Increase heat to 200°C for the last 10 minutes to brown the edges.
10. Serve sprinkled with the parsley. 

PICK ‘EM RIGHT : 

1. Look for smooth, plump fruit that has little to no blemishes or dark spots. The fruit should be soft, but not overly squishy.
2. Not all wrinkles are bad! Wrinkles near the stem area of the fruit is a good indication of sweetness. 
3. Smell it! Nectarines, plums and peaches should have a delicate sweet and fruity aroma. The best test for ripeness is the scent – the fruitier the better!
4. Buy them ripe and ready if you’re an avid stone fruit eater, or ripen them at home. Simply store on your kitchen counter in a single layer, making sure they’re uncovered and unwashed for at least 3 days. To speed up the ripening process, keep them in a paper bag. 
5. Keeping stone fruit in the fridge before they are fully ripe can often lead to a mealy texture. It’s best to store it in the fridge only after they are fully ripe. 

Frozen plum lollies 

MAKES 12 

These plum lollies come together with just a few ingredients and are a guaranteed crowd-pleaser for kids and grown-ups alike!  

Ingredients 

8 large plums
½ cup golden syrup or honey 
½ Tsp (3ml) vanilla essence
2 cups (500ml) plain yoghurt 12 lolly sticks  

Method 

1. Cut a cross into the base of each plum and plunge into boiling water. 
2. Remove with a spoon and peel off the skin. Discard.
3. Halve each plum and the stone. 
4. Line a 12-hole muffin tin with cupcake holders.
5. Blitz the plums, syrup (or honey if using), vanilla and yoghurt until smooth. Add more syrup or honey to taste if it’s too tart. 
6. Divide the mixture between the muffin holes and freeze for 2 hours, or until semi-firm.
7. Push a lolly stick into the centre of each mould and freeze until solid. 

Words by: Gail Damon
Recipe and photography: Juicy Delicious SA 

The post 4 unconventional recipes with peaches appeared first on MyKitchen.

From being the key ingredient in your spaghetti Bolognese to the core of your Caprese salad, the humble tomato is always our produce saviour. Here are some of the best-known varieties. 

1. Heirloom tomatoes 

Heirloom tomatoes vary in shape, size, colour and taste. So, what makes an heirloom tomato, well, an heirloom tomato? The seeds are saved and passed down from previous seasons so that farmers can choose traits like the size, shape or juiciness of what they want in a tomato. A more natural alternative to hybrid tomatoes, Heirloom tomatoes are naturally pollinated by birds, human hands, wind or insects.  

 

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2. Cherry tomatoes 

Cherry tomatoes are the star of your Caprese salad and (especially) those viral TikTok pastas. You’ll find these bite sized delights growing on vines in a multitude of colours like red, orange, yellow, green, purple and even black. And although all tomatoes are best in summer, Cherry tomatoes are rich in flavour all year round. Enjoy these juicy mini tomatoes in a salad or just as a snack and feel them pop as you bite into their delicious flesh.   

Also read: Roast cherry tomato, pesto and mozzarella braaibroodjies 

3. Beefsteak tomatoes  

From delicious BLT sandwich to a hearty tomato bredie, beefsteak tomatoes are the ultimate all-rounders. It is large and sturdy enough to hold its shape after thinly slicing its plump, meaty texture. They are at their peak in late summer as they need the sun to fully ripen into that medium to deep red colour and sweet, juicy flavour. 

4. Plum tomatoes 

Plum tomatoes are proof that small packages carry a big (flavourful) punch. These round bite-sized tomatoes grow on upright plants and have thick wall and fewer seeds than the cherry tomato. Roma tomato is the most popular variety, and you’ll often find them as whole and peeled canned tomatoes at the supermarket – perfect to use for a quick and easy Bolognese sauce for an after-work dinner.    

@melissajorealrecipes♬ original sound – Mealtime with Melissa

Also read: Tomato and corn bread in a pot 

5. Oxheart tomatoes 

Either smooth or ribbed, these heart-shaped tomatoes are sweet with a tangy kick. It’s often reddish pink, but can be yellow, black and even blue! Oxheart tomatoes work well fresh in salads, but its juicy flesh and few seeds make it perfect to use for soups and sauces. Opt for this tasty tomato in salsa at your next taco Tuesday, a rich tomato soup or in a lovely pasta sauce.  

 

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A post shared by Growing Family Farms * Gfam (@growingfamilyfarms)

Photography: Unsplash

The post 5 popular types of tomatoes and how to use them appeared first on MyKitchen.

There’s something about plums that just tastes like summer! Turn them into a quick meal, any time of day with this plum salad.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
1 cup bulgar wheat
Handful mint, roughly chopped
2 tbsp olive oil
2 tbsp red-wine vinegar
60 g goat’s cheese, crumbled
2 plums, sliced

METHOD
1. Pour 2 cups boiling water over the bulgar. Cover for 10 minutes to steam, then fluff with a fork.
2. Make a dressing by whisking together mint, oil and vinegar. Season with salt and pepper.
3. To serve, top bulgar with the cheese and plums. Drizzle over the dressing.

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

Bulgar wheat is such a filling and nutritious ingredient, making it the perfect base for all your salads. Try this fresh option with goat’s cheese, avo and kiwi.

The post Summer plum salad with mint and bulgar wheat appeared first on MyKitchen.

With plenty that can be prepped ahead, this romantic fuss-free poached plums and granola breakfast is perfect for spoiling your significant other.

SERVES 2 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the poached plums
2 cups sparkling wine
3 tbsp honey
2 tbsp sugar
1 star anise pod
2 cardamom pods, crushed
Zest of 1 lemon
12 plums
For the granola
2 cups rolled oats
½ cup pecans
¼ cup pumpkin seeds
⅓  cup dried cranberries
½ cup maple syrup
1½ tsp cinnamon
½ tsp nutmeg
1 tbsp vanilla essence
75 ml melted coconut oil
For the sweet cream cheese
1 cup cream cheese, softened
1 tsp vanilla essence
¼ cup icing sugar
2 cups plain yoghurt

METHOD
For the poached plums
1. Add all the ingredients and 1 cup water to a pot over medium-high heat. Once it boils, reduce the heat and then simmer for 15 minutes. Remove the plums to cool.
2. Return the poaching liquid to the stove and simmer for 10 minutes, until syrupy.
For the granola
1. Preheat oven to 150ºC. Line a baking tray.
2. Add ingredients to a food processor with some salt and pulse a few times until mixed.
3. Spread out on the prepared tray and press down slightly.
4. Bake for 40 minutes, until golden brown. Allow to cool, then break into chunks.
For the sweet cream cheese
1. Combine the cream cheese, vanilla and icing sugar.
2. Whisk in the yoghurt, ½ cup at a time, until smooth.

Recipe: Chiara Turilli
Styling: Elizabeth Mackenzie
Photograph: Jotham van Tonder // HMimages.co.za

Now that breakfast is covered, what about dinner? We think these strawberry stuffed chicken breasts will make an excellent option.

The post Poached plums and granola with sweet cream cheese appeared first on MyKitchen.

Not only are these emoji-inspired fruit snacks quick and easy, they’re also healthy and so much fun to make with the kids!

MAKES 10 // COOKING TIME 5 min

INGREDIENTS
1 pineapple, peeled and cut into 1 cm slices
3 plums, sliced

METHOD
1. For half the pineapple rings, use a small heart cutter to cut out eyes and a small moon cutter to cut out mouths.
2. Peel the skin off the plum slices and set aside. Cut hearts from the plum slices and press them into the pineapple slices.
3. For the remaining pineapple slices, use a small round cutter to cut out mouths. Use the plum skins to make surprised eyes in the shape of Xs.
4. Wrap your emoji fruits in baking paper to keep fresh.

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

For a dessert-type treat, you can whip up these butterscotch popcorn balls with the kids too!

The post Emoji-inspired fruit snacks for the little ones appeared first on MyKitchen.

Just one bite of this lovely peach, plum and apricot almond tart will remind you why these in-season delights are worth waiting for.

SERVES 8 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the pastry
250 g flour
125 g butter, cut into small cubes
50 g icing sugar
1 egg
For the filling
140 g butter
100 g caster sugar
2 eggs
100 g almond flour
50 g cake flour
3 tbsp apricot jam
3 plums, cut into wedges
2 peaches, cut into wedges
Flaked almonds, to decorate
100 g mascarpone
3 sprigs thyme, leaves only

METHOD
For the pastry
1. Make the pastry by putting the flour, butter and icing sugar in a food processor. Pulse the ingredients until the combination resembles fine breadcrumbs. Add the egg and continue to combine until the mixture begins to clump together.
2. Remove the dough from the processor, form into a ball and wrap in cling film. Let it rest in the fridge for 30 minutes.
3. Preheat the oven to 180°C.
4. Roll out the dough on a lightly floured surface. Line a fluted loose-bottomed pastry tin. Fill with baking beans and blind-bake for 15 minutes.
For the filling
1. Meanwhile, cream the butter and icing sugar together, then add the eggs one at a time. Mix until light and fluffy. Add the almond flour and cake flour to the mixture and combine.
2. Remove the pastry case from the oven and spread the jam evenly over the base. Spread the almond mixture on top of the jam and arrange the plums and peaches on top of that.
3. Bake for 30 minutes. Remove and sprinkle with flaked almonds.
4. Return to the oven for another 5–10 minutes, until the tart is baked through and the almonds are toasted.
5. Mix the mascarpone and thyme, and serve with the almond tart.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

This summery coconut and nectarine tart is equally as inviting!

The post Seasonal peach, plum and apricot almond tart appeared first on MyKitchen.