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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.

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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.

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Make it quick! These oat cakes with honeyed plums for brekkie will set a positive and healthy tone for the day, and it won’t make you late.

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
2 plums, halved
7 tbsp honey
1 cup oats
5 tbsp peanut butter
1 cup yoghurt

METHOD
1. Preheat oven to 180°C. Line a baking tray.
2. Mix the plums with 2 tbsp honey. Set aside.
3. Combine oats, 5 tbsp honey and peanut butter.
4. Press the mixture on to the baking tray in an oval shape. Bake for 10 minutes.
5. To serve, cut the oatcake in quarters, dollop yoghurt on top, add plum halves and drizzle with leftover honey.

The post Oat cakes with honeyed plums appeared first on MyKitchen.

Cutting down on sugar doesn’t have to mean compromising on taste or flavour. Dish up our delicious breakfast chia panna cotta for a healthy start to your day.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the roasted plums
12 plums, halved
1 tsp vanilla essence
1 tbsp honey
For the panna cotta
3 gelatin leaves
2 cups cold water
½ cup plum syrup
1 cup milk
2 cups low-fat yoghurt
4 tbsp chia seeds

METHOD
For the roasted plums
1. Preheat oven to 180°C.
2. Place the plums in a roasting tray. Pour over 2 cups water, vanilla and honey, and bake for 15 minutes. Set plums aside and drain the syrup into a saucepan. Heat syrup for 10 minutes until reduced.
For the panna cotta
1. In a separate bowl, add the gelatin leaves to the cold water and leave to soften for 5 minutes, before squeezing out excess water with your hands. Add gelatin to the plum syrup and stir until fully dissolved.
2. Remove from the heat, and mix in the milk, yoghurt and chia. Stir well, then pour into serving dishes and allow to set in the fridge for six hours.
3. Serve the panna cotta with roasted plums and syrup.

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With stone fruit season fast approaching, we’re already coming up with all sorts of amazing ways to cook with them. This recipe is perfect for when you are having people over, because let’s be honest, who can resist a rack of lamb ribs with a sticky sauce?

SERVES 4 // COOKING TIME 110 min

INGREDIENTS
For the ribs
1 kg lamb ribs
20g rosemary, chopped
10g thyme, chopped
10g parsley, chopped
3 cloves garlic, peeled and crushed
1 lemon, zest and juice
60 ml olive oil
2 tsp salt
1 tsp pepper
For the sauce
5 plums, quartered
1 onion, peeled and sliced
2 cloves garlic, peeled and crushed
1 tbsp peeled and grated ginger
230g brown sugar
375 ml water
2 tbsp teriyaki sauce
2 tbsp soy sauce
1 tsp sesame oil
1 lemon, juice
2 tsp chilli flakes

METHOD
1. Preheat oven to 180°C. Place the ribs on a baking tray.
2. Mix the rest of the ingredients thoroughly, then spread the mixture over the meat.
3. Roast for 1 hour. Remove from the oven and cover with foil, then cook for another hour. Meanwhile, place all the sauce ingredients in a pot.
4. Simmer for 30 minutes, until thick, then blitz with a hand blender.
5. Remove the ribs from the oven, cut into pieces and serve with the spicy plum sauce.

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