This pink raspberry lemonade is a refreshing fizz to cool you down while outdoors. 

Pink raspberry lemonade

Makes 1L cordial 

Ingredients

10 lemons, juiced
1½ cups white sugar
1½ cups water
100g raspberries 

For serving: 

Ice
Mint sprigs
Lemon slices
2-3L sparkling or soda water 

Method

1. Combine water and sugar in a pot and bring to a simmer, just long enough to melt the sugar. Remove and cool. 
2. Juice the lemons (you should have about 350ml juice) and strain. 
3. Combine lemon juice and raspberries then blitz together. Strain the mixture into cooled syrup. 
4. Place cordial in a 1L jar or bottle.
5. To serve, pour 30-60ml of lemonade cordial over ice and top up with sparkling water or soda water. Garnish with lemon slices and mint. 

Cook’s note: You can swap out fresh berries for defrosted raspberries in this recipe, if you like.

Recipes & styling: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: Essential pieces to pack for your picnic

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This limoncello recipe requires at least 1 week to infuse but the longer, the better. We let ours infuse for 3-4 weeks. 

Limoncello

Makes 1.8L 

Ingredients

8 large lemons, washed and dried 
750ml vodka (we used Absolut Vodka) 
750ml hot water 
3 cups sugar  

Method

1. Using a sharp knife or vegetable peeler, cut the yellow rind from each lemon, removing as little of the white pith as possible (this will add bitterness). 
2. Place rind pieces into a 1L sealable jar or container and pour in the entire bottle of vodka. Use a weight, such as a heavy glass, to keep the lemon rind submerged in liquid.  
3. Seal and store in a cool, dry and dark place (a dark cupboard is best) for at least 7 days, or up to 1 month. The liquid will take on a beautiful golden hue.  
4. Once infused, strain vodka over a sieve to remove lemon rind. Discard rinds. 
5. Place water in a pot over high heat and bring to a boil.  
6. Add sugar and remove from heat. Stir thoroughly to fully dissolve sugar. Cool the sugar syrup completely. 
7. Combine infused vodka and sugar syrup and pour into freezer-safe sealable jars or bottles.
8. Keep in the freezer and serve ice cold for a stunningly fresh shot, or add to sorbets, ice creams or brushed onto cakes.  
9. Store limoncello in the freezer for up to a year. It will take on a syrupy, slushy consistency, which is ideal. If it does freeze solid, move to the fridge instead. 

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons

Also read: Amalfi lemon sorbet

The post Limoncello appeared first on MyKitchen.

Add extra olive oil for a looser texture. 

Sun-dried tomato pesto

Makes 1¼ cup 

Ingredients

250g sun-dried tomatoes in olive oil
¼ cup pine nuts (or use ½ cup pecans or cashews)
1 Tbsp lemon juice
2 large cloves garlic, chopped
40g Parmesan, grated
½ Tbsp chopped rosemary
¼ tsp chilli flakes
2 Tbsp sun-dried tomato oil
¼ cup olive oil + extra for covering 

Method

1. Drain sun-dried tomatoes, reserving the oil, and chop finely.
2. Toast nuts in a dry pan or in the oven at 180°C, remove and chop finely. 
3. Place all ingredients, except for the olive oil, into a food processor and pulse lightly until chunky. 
4. Add the oil and blitz until the pesto comes together into a thick paste. 
5. Spoon into a dish and cover with a thin layer of olive oil, which will keep it from oxidising. Seal and store in the fridge. (Bring to room temperature before eating.) 
6. Serve lathered on bread, or stirred through pasta or soups.

Cook’s note: This pesto can also be made using a pestle and mortar or even using a fork. Make sure to chop everything super fine in order to mash together with your fork. 

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons

Also read: Crispy pork chops and quick herb ‘pesto’

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Trust me on this — it sounds odd, but it works! Back in December 2008, on a road trip from Pretoria to Cape Town, we stopped in Bloemfontein to visit my Gran’s brother and his wife. They served chicken pie topped with potato chips. My sister and I were sceptical… until the first bite. Crispy, creamy, weirdly perfect — it’s been a delicious memory ever since.

Old fashioned chicken pie with a twist 

Serves 8 

Ingredients

1 whole (1.6kg) chicken, giblets removed
2 onions, chopped
2 cups (500ml) chicken stock
½ cup (125ml) dry white wine (optional)
3 whole allspice berries
3 whole cloves
10 black peppercorns
2 bay leaves
2 Tbsp (30ml) sago
1 Tbsp (15ml) butter
1 egg, beaten
3 Tbsp (45ml) lemon juice
2 hard-boiled eggs, peeled and diced
6-8 slices ham, cubed
Parsley, finely chopped
Salt and milled pepper
80g Chutney or Cheese & onion potato chips, crushed 

Method

1. Place the chicken, onions, stock and wine in a large pot over medium heat.
2. Using a muslin cloth (or clean, thin kitchen cloth) tie together the spices and bay leaves, making a bouquet garni. Add bouquet garni to the pot and simmer with a lid on for 1 hour or until the chicken falls off the bone.
3. Remove the chicken and bouquet garni from the cooking liquid.
4. Add the sago and butter to the cooking liquid and simmer for about 15-20 minutes on a medium-low heat or until the sago is cooked and the sauce has thickened.
5. Preheat oven to 180°C.
6. Shred the chicken and discard the skin and bones.
7. Whisk together the beaten egg, lemon juice and ½ cup of the sauce.
8. Add the chicken and the egg mixture into the sauce and stir.
9. Turn off heat then add diced eggs, ham and parsley. Season.
10. Place the filling into an oven-proof pie dish and top with chips.
11. Bake for about 20-25 minutes until bubbling hot. Serve hot out of the oven with starchy side of choice.

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Deconstructed chicken pies with peanut butter

The post Old-fashioned chicken pie with a twist  appeared first on MyKitchen.

In Chinese culture, long noodles symbolise longevity and a long life, especially when eaten without breaking them. This recipe’s noodles have nutty sesame flavours.

Garlic chilli & sesame lo-mein noodles

Serves 2

Ingredients

2 Tbsp (30ml) olive oil
1 onion, sliced
1 red pepper, sliced
4 cloves garlic, finely chopped
4cm ginger, peeled and grated
1 red chilli, deseeded and chopped + extra for garnish (optional)
1 packet (125g) sugar snap peas
¼ cup (60ml) teriyaki sauce
3 Tbsp (45ml) hoisin sauce
¼ cup (60ml) soy sauce
125g long egg noodles, cooked according to packet instructions
3 Tbsp (45ml) white sesame seeds, toasted
Handful coriander, to serve 

Method

1. Heat olive oil in a wok or deep pan over high heat. Stir-fry the onion and red pepper for about 4-5 minutes. 
2. Add garlic, ginger, chilli and sugar snaps. Sauté for another 5-8 minutes, tossing regularly. 
3. Add teriyaki-, hoisin-, and soy sauces. Turn off the heat. 
4. Toss the cooked egg noodles through the sauce and top with sesame seeds, coriander and extra chilli if you dare. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: 4 ways with 2-minute noodles 

The post Garlic, chilli & sesame lo-mein noodles appeared first on MyKitchen.

The pineapple delivers a tangy-sweet, mousse-like tart. A dessert so easy, your kids can make it by themselves!

Tropical marshmallow tart 

Serves 6-8 

Ingredients

1½ packets (200g) Tennis biscuits, crushed finely
½ cup (125g) butter, melted
1 can (385g) condensed milk
¼ cup (60ml) lemon juice
1 lemon, zested
½ cup (125ml) canned crushed pineapple, drained
¼ cup (25g) desiccated coconut, toasted 
2/3 packet (100g) white or coconut marshmallows, cut into smaller pieces 
1 cup (250ml) cream, whisked to stiff peaks
Pineapple pieces (dried or fresh) and coconut flakes, for serving (optional) 

Method

1. Combine the biscuits and butter then press into a 20cm tart tin, covering the base and sides. Whisk together the condensed milk, lemon juice and zest until thickened, about 5-7 minutes.
2. Fold in crushed pineapple, desiccated coconut and marshmallows until evenly distributed.
3. Gently fold in cream and combine well. Spoon mixture onto biscuit base.
4. Set in the fridge for 1-2 hours or until firm.
5. Serve topped with pineapple pieces  and coconut flakes, if you like.

Recipe & styling: Liezl Vermeulen 
Photography: Zhann Solomons

Also read: Tarte au citron (Lemon tart)

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