This creamy, green fruit (it’s technically a berry) is capable of so much more deliciousness than you can imagine. Here are our top 10 ways to make the most of its amazing versatility!

1. Butter substitute

If you enjoy baking, but not the large amounts of butter that comes with it, replace half the butter in your recipe with mashed avocado. Not only is this healthier, but your baked goods will also be softer and moister.

2. Avocado dip

This avocado dip is easy to whip up and is super tasty! Blitz an avocado, ½ cup cream cheese, chilli, 1 lemon zested and juiced until smooth. Season well with 1 red chilli, seeded and chopped.

3. Grilled avocado

For an appetising and robust addition to your salad, pop some avocado on a griddle pan before tossing it through the rest of the ingredients. The char lines will add visual appeal while bringing a lovely smoky flavour to an otherwise ordinary bowl of greens.

4. Deep-fried avocado

Mix flour, salt, pepper and cumin in a bowl. In another bowl, beat an egg. Place breadcrumbs in its own bowl. Dip an avocado slice in the seasoned flour, then the beaten egg, and lastly in the breadcrumbs. Deep-fry the slices for 3-5 minutes until golden. The crunchy crust gives way to a creamy centre that is all kinds of yum.

5. Spicy and zesty chicken taco bowl with avocado

You will need chicken breast fillet, olive oil, salt, black pepper, cayenne pepper, coriander, cumin, avocado, corn kernels, salad tomato, lettuce, lime or lemon, coriander and nacho chips.

Store nacho chips separately from the salad until just before serving to prevent them from going soggy. Click here for the steps.

6. Avocado hummus

The classic Middle Eastern dip of blended chickpeas and tahini gets a rich makeover when you throw an avocado into the mix.

All you need is 1 tin chickpeas, 2 medium-ripe avocados, 3 Tbsp olive oil, 1½ Tbsp tahini, 3 Tbsp lemon juice, 1 clove garlic, ½ tsp cumin, salt and pepper.

Blitz all the ingredients together until smooth. Serve spread over toasted pita, topped with chopped coriander and dried chilli flakes.

7. Avocado egg boat

Avocados make a perfect egg cup, with the bonus of no extra washing up! Simply halve and pit an avocado and crack an egg into each dip. Bake until the egg is cooked to your liking and season with fresh herbs and spices of your choice.

If you’re not one for egg, then replace it with tuna, chicken, bacon or macon, and vegetables.

8. Avocado-chocolate pancakes

Indulge in a sweet and chocolatey breakfast fortified with buttery avocado. In a large bowl, mix ½ cup all-purpose flour, ½ cup whole-wheat flour, ¼ cup unsweetened cocoa powder, 2 Tbsp sugar, 3 tsp baking powder, and ½ tsp salt.

Make a well in the centre and add 1 cup milk, 1 large egg and 1 ripe mashed avocado. Stir until smooth. If you are feeling extra indulgent, add ⅓ cup chocolate chips to the batter before frying.

Cook in batches in a little oil over medium heat. Flip when bubbles start to form on the surface. Serve with all your favourite toppings – we love honey, crushed nuts, whipped cream and fresh fruit.

9. Avocado rose

Don’t be intimidated — this is super easy to make! Turn something as simple as avocado on toast into an eye-catching masterpiece.

Thinly slice the entire avocado using a sharp knife, such as a pairing or serrated knife. Using your fingers, spread out the slices into a long strip without separating them. Grab one end and slowly curl the slices into one another to resemble a rose.

Season the avocado rose and add a squeeze of lemon juice to stop it from browning. Click here to see how it’s done.

10. Avocado daiquiri

Feeling adventurous? Consider mixing up your weekend tipple. Place 60ml light rum, 60ml gold rum, 15ml fresh lemon juice, 15ml fresh lime juice, 60ml simple syrup, ¼ medium ripe avocado (peeled and pitted), 15ml cream and 1½ cups ice in a blender. Blitz until just smooth. Divide between two cocktail glasses and enjoy!

The post 10 Ways with Avocado appeared first on MyKitchen.

Dominated by fruity, mild spices and full-bodied flavours, Cape Malay cuisine is food for the soul. We honour the holy month of Ramadan with a spread fit for the whole family.  

Rose and date chia porridge 

Serves 4 • Total Time 15 Min [Plus Refrigeration] 

Ingredients

FOR THE CHIA PORRIDGE  

2 cups milk  
½ cup chia seeds  
½ tsp ground nutmeg  
½ tsp ground cinnamon 
1 tbsp rose syrup   

FOR SERVING  

4-5 Medjool dates, chopped 
2 apples, sliced 
2 tbsp desiccated coconut  

Method

1. Combine milk, chia seeds, spices and rose syrup in a bowl and mix. 
2. Chill for at least 1-2 hours or until chia seeds have absorbed liquid and slightly set. 
3. Layer glasses with chia pudding, dates, apples and coconut. Serve immediately. 

Prep Ahead  

The chia mixture can be made the night before to make a no-fuss, nourishing breakfast that’s perfect for breaking the fast. 

Lamb and barley soup 

Serves 4-6 • Total Time 1 Hr 30 Min 

Ingredients

2 tbsp canola or olive oil  
salt and milled black pepper  
1kg lamb stewing meat (such as goulash or knuckles) 
2 onions, chopped 
2 cloves garlic, chopped 
2 star anise
1 stick cinnamon  
2 tsp ground cumin  
1 tbsp ground coriander  
2 tsp tomato paste 
5-6 cups lamb or beef stock  
1 orange, zested 
1 cup pearl barley  
handful mint, coriander and/or parsley, chopped  

Method

1. Heat oil in a pot. Season lamb and brown in batches. Remove and set aside. 
2. Sauté onion until soft. 
3. Add garlic and spices and fry until fragrant, adding oil if needed. 
4. Stir in tomato paste and cook until sticky, about 1-2 minutes. 
5. Return meat to pot. 
6. Add stock and orange zest. Cover and simmer for 40-45 minutes. 
7. Once meat is soft, add barley and remove lid. 
8. Simmer for another 15-20 minutes. 
9. Stir in herbs and season. 
10. Ladle soup into bowls and serve with cheese and pesto toasties. 

Cheese and pesto toasties 

Serves 4 • Total Time 10-15 Min 

Ingredients

1 jar red pepper or sun-dried tomato pesto 
8 slices sourdough or ciabatta 
1½ cups mozzarella or cheddar, grated 

Method

1. Spread pesto over four slices of bread and sprinkle with cheese. 
2. Sandwich with remaining slices of bread and toast in a sandwich press or oven. 
3. Serve warm as an accompaniment to the lamb and barley soup, or simply enjoy on their own.

Lamb akhni 

Serves 6-8 • Total Time 1 Hr 45 Min  

Ingredients

3 tbsp canola oil 
2 onions, chopped 
5 peppercorns  
4 cardamom pods, crushed 
4 cinnamon sticks  
5 cloves garlic, crushed 
1 tbsp cumin seeds 
1 kg lamb knuckles or goulash  
2 tbsp garlic and ginger paste  
2 green chillies, seeded and chopped 
1 tbsp chilli powder  
1 tbsp ground coriander 
1 tbsp ground cumin 
1 tbsp turmeric  
2 tsp chilli flakes  
2 tsp mother-in-law masala  
2 salad tomatoes, grated 
6 medium potatoes, peeled, quartered and pan-fried 
¾ cup plain yoghurt  
handful fresh coriander, chopped 
salt and milled black pepper 
3½ cups basmati rice, rinsed
½ tsp saffron, steeped in water (optional)  

Method

1. Heat oil in a large pot, and sauté onion and whole spices for 5-6 minutes. 
2. Add lamb and cook until browned. 
3. Stir in garlic and ginger paste, chilli and remaining spices. Cook for 5 minutes. 
4. Add water to cover, and once oil rises to the surface, simmer for 15 minutes. 
5. Stir in tomatoes, potatoes, yoghurt and coriander, and season well. 
6. Cover with rice and add saffron, if using. 
7. Add enough water to cover rice, seal with a lid and cook over a low heat for 1 hour and 20 minutes or until meat is tender. Do not stir. 
8. Serve with tomato sambal, dhai (p25) and coriander.

Spicy chicken biryani 

Serves 4-6 • Total Time 2 Hrs [Plus Marinating] 

Ingredients

1 kg chicken drumsticks and thighs  
6 medium potatoes, peeled and quartered 
2 cups buttermilk 
2 salad tomatoes, grated 
1 tsp salt
1 tsp chilli powder 
1 tbsp biryani masala 
1 tbsp garam masala 
1 tbsp medium curry powder 
1 cup brown lentils 
3 cups basmati rice  
¼ cup canola oil  
2 large onions, chopped 
1/3 cup water
Pinch saffron (optional)  

Method

1. Combine chicken, potatoes, buttermilk, tomatoes and spices in a large bowl to marinate for about 45-60 minutes.  
2. Par-cook lentils (10-12 minutes) and rice (8-10 minutes) separately. 
3. Drain and set aside. 
4. Preheat oven to 180°C. 
5. Heat one tablespoon oil in a pan and fry onions for 4-6 minutes. Set aside. 
6. Cover the base of a large oven dish with water and remaining oil. Use a dish that has a tight-fitting lid. 
7. Mix rice and lentils and add half to the dish. 
8. Cover with chicken and potato mixture, and top with half the fried onions. 
9. Add another layer of lentils and rice, and then the remaining chicken and potato mixture, finishing with the fried onions. 
10. Sprinkle with saffron, if using. 
11. Cover and bake for 1 ½  hours or until cooked. 
12. Serve with fresh coriander, tomato sambal and yoghurt.

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine

The post Experience Ramadaan The Cape Malay Way appeared first on MyKitchen.

The festive season is here, and we cannot wait to cheer in the new year. Serve these crowd-pleaser welcome drinks at your New Year soiree. 

1.Berry ice lolly cocktails

Serves: 4 

Cooking time: 15 minutes 

Ingredients

1 cup mixed berries 

1 cup lemonade or lemon soft drink 

¼ cup cranberry juice 

750 ml sparkling white wine 

Method

1. Mix the berries, lemonade, and cranberry juice. Pour this into ice-lolly moulds and freeze overnight.
2. To serve, place the ice-lollies in glasses and fill them up with sparkling wine.
3. Stir to infuse the lollies in the wine.

Recipe & styling: Amerae Vercueil 

Photography: Samantha Pinto // HMimages.co.za 

2.Green melon cocktails

Serves: 6 

Cooking time: 15 minutes 

Ingredients 

4 limes 

1 green melon 

1 cucumber, chopped and extra to slice for serving 

½ cup mint, stalks removed 

¼ cup white tequila 

Pinch of salt  

Method 

1. Zest one of the limes and juice all of them. Reserve a few slices for serving.
2. Peel, deseed and chop up the melon.
3. Blend all the ingredients until combined and strain through a fine sieve.
4. Pour into glasses with ice and serve with a slice of lime and cucumber.

Recipe & styling: Chiara Turilli 

Photography: Samantha Pinto // HMimages.co.za 

3.Summer-worthy kiwi and blueberry cocktails

Serves 4  

Cooking time: 20 minutes 

Ingredients 

For the purple layer 

¾ cup frozen blueberries 

3 tbsp white rum 

2 tbsp lemon juice 

1½ tbsp simple syrup 

For the green layer 

4 kiwis, peeled and chopped 

4 tbsp limoncello 

1 tbsp simple syrup 

8 mint leaves 

For the blue layer 

½ cup lemonade 

3 tbsp blue curaçao 

2 tbsp white rum 

To assemble 

4 cups crushed ice 

¼ cup blueberries 

½ lemon, sliced 

Method 

1. For the purple layer, blend all the ingredients. Set it aside.
2. For the green layer, blend all the ingredients together and set aside.
3. For the blue layer, mix all the ingredients.

To assemble 

1. Spoon ⅓ cup crushed ice into the bottom of each glass and divide the purple layer between them. Gently mix in with the ice.
2. Spoon in another ⅓ cup of ice and add over the green layer.
3. Spoon the last of the ice on top and gently pour in the blue layer.
4. Top with the fresh blueberries and a slice of lemon and serve immediately.

4.Watermelon and lime spritzer (for the responsible designated drivers)

Serves 4  

Cooking time: 10 minutes 

Ingredients 

3 cups cubed watermelon, rind and seeds removed 

2 limes (zest of 1, juice of 2) 

2 cups crushed ice 

1 cup soda water 

Method 

1. Place the watermelon, lime zest and juice in a blender and blend until smooth.
2. Divide the crushed ice between 4 glasses.
3. Pour the watermelon mixture over the ice. Top up with soda water and serve.

5.Rosé, basil & cranberry cocktails

Serves 2 

Cooking time 10 min  

Ingredients 

15 g fresh micro basil, plus extra to garnish 

1 cup ice 

1 cup cranberry juice 

1 cup rosé  

Method 

1. Divide the basil between two glasses and use a pestle to gently bruise the leaves, allowing the flavours to be released.
2. Divide the ice, cranberry juice and Rosé between the glasses and mix. Garnish with basil.

Also read: Delicious treats to savour summer flavours

The post 5 Festive cocktails to serve at your New Year bash  appeared first on MyKitchen.

The wine world is a complex one, but colour is a language we all seem to understand 

For the most part, basic conventions of wine consumption is universally known. Most have an idea of which varietals to pair with which protein, while some have an intimate understanding of how many glasses of wine will make them feel wonky in the morning. All this aside, the varying colours of wine is something that is often spoken about but not always fully understood.

What do hue mean?

The next time you enjoy a glass of wine, give it a swirl, tilt it slightly, hold it up to the light and have a good look. Oftentimes, with an experienced eye, the specific shade or colouring of a wine may even give away its varietal. Generally speaking, the deeper a wine’s colour, the more extracted the flavour should be. This doesn’t necessarily mean that: ‘A dark wine is more flavourful and a light wine is flat’. There’s more complexity and nuance to the colour of wine.

Red notice

Wondering how red wines get their colour? Anthocyanin! When red grape skins are left behind with the juice, then this pigment gets to work and stains the wine, allowing it to take on the red colour. The longer the grape skins are allowed to ferment with the juice, the more colour is extracted. Cherry to magenta-shaded red wines are associated with wines that are lighter-bodied and marginally tannic with plenty of acidity – think Pinot Noir such as Paul Cluver’s Seven Flags Pinot Noir. The richer crimson, ruby and deep cherry-hued reds denote medium body with a higher tannic feel and just enough acidity. Think Merlots such as Vergelegen Reserve Merlot.

Sipping on something that is mulberry to garnet in colour? You will most likely find the wine is full-bodied with deeply extracted flavours. These are, more often than not, the more desired wines such as Malbec and Cabernet Sauvignon, which are sought after for their ageing potential. When a mulberry to garnet wine begins to turn slightly opaque, they’re still very drinkable – a usual no-go for other wines. While ageing your reds, make sure to look out for any tinge of dull brown colour – this would be an indication that the wine quality has hit its peak and has declined.

Rosé tinted glasses

As a rosé connoisseur, you may notice that rosés come in different shades – pale pink, coral, light salmon, sometimes even light orange or pale lavender. Just like reds, rosés get their colour by grape skin contact. For most rosé winemakers, maceration takes a few hours to a day to reach the desired colour and once the perfect shade is secured, the grape skins are removed and the juice is fermented. If you’ve ever experienced the misfortune of your rosé looking more brown than pink, there’s a dilemma. Chances are that your wine has oxidised or is way past ripe.

White, bright and airy

White wines may have the broadest colour variation spectrum. These will exhibit anything from pale green and light yellow to deep gold and sometimes even beautifully faded orange shades. The younger, fresher and lighter in body white wines are often found at the dull end of the white-wine colour spectrum. These wines should be enjoyed cold and while young – think poolside sipping in warmer months or
al fresco summer dinners.

The soft gold, straw and lemony yellow range is the largest white-wine colour category. These crowd pleasers are of moderate maturity and medium body such as unoaked Chenin Blanc, Chardonnay and Sauvignon Blanc. Deeper golden-hued white wines are made up of buttery Chardonnays and Viogniers, which are bold in flavour and have some oak ageing experience. Lower acidity levels make these wines perfect for immediate drinking and could even be stored for a little longer than most white wines. 

Words by Carmen Van Wyk 
Photography: Shutterstock, Pexels

It’s no secret that tea not only provides comfort, but holds healing properties as well. We’re diving into the benefits of tea and what it can do for your body and mind.

The post The Colours Of Wine appeared first on MyKitchen.

With summer in full swing, we thought we’d whip up this fragrant gin cocktail to help you get your Friday started on a good note.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
3 cups lemonade
1 cup soda water
⅓ cup gin
2 tbsp lime juice
2 tsp rose syrup
1 stalk lemon grass, halved
Lime slices, to garnish

METHOD
1. Mix all the ingredients (except the lime slices). Let stand for 10 minutes to allow the lemon grass to infuse.
2. Serve chilled, garnished with lime.

Save this delicious recipe for the next time you host brunch at home. These summery berry mimosas will be the perfect warm welcome.

The post Gin cocktail with rose and lime appeared first on MyKitchen.

If you’re obsessed with home-grown, delicious and nutritious rooibos like us, you must try this rooibos-pear frangipane tart recipe!

SERVES 6 // COOK TIME 40 min + overnight  

INGREDIENTS
For the rosé-poached pears
2 cups rosé wine
2 cups water
1 cup brown sugar
¼ cup rooibos tea leaves
5 cm lemon rind
1 cinnamon stick
3 pears, peeled
For the pastry
125 g butter, at room temperature
1 cup white sugar
1 egg yolk
1 tsp vanilla essence
¼ tsp baking powder
1½ cups cake flour
3–4 tbsp cold water
For the frangipane creme
100 g butter, softened
1 cup icing sugar
1 tsp vanilla essence
1 egg
1 cup almond flour
1 tbsp cake flour
To decorate
Flaked almonds

METHOD
For the rosé-poached pears
1. Place all ingredients but pears in a pot and bring to a simmer.
2. Add the pears and simmer for 20 minutes, until soft but not falling apart.
3. strain out the pears, slice and remove the cores. set aside.
For the pastry
1. Cream together butter and sugar until pale.
2. Add egg yolk, vanilla and baking powder, and whisk until well combined.
3. Using your beater on a low speed, add the flour and water, 1 tbsp at a time, until the dough comes together. Roll into a ball, wrap in cling film and refrigerate overnight.
4. Preheat oven to 170°C and grease a springform cake tin.
5. on a lightly floured surface, roll out the dough to about 1 cm thick. Press into the base of the tin and prick all over with a fork.
For the frangipane creme
1. Cream together butter, sugar and vanilla until pale.
2. Add the egg and mix well.
3. Fold in the almond flour and cake flour.
To assemble
1. spread the almond creme over the pastry. Arrange the poached pears on top. sprinkle with the flaked almonds.
2. Bake for 30 minutes, until golden brown and set.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto

DID YOU KNOW? Frangipane is a sweet filling made from or flavoured with almonds, named because frangipani flowers were originally used to give it its taste. (Don’t try this at home!) It can be used to fill all sorts of cakes and pastries.

Learn how to make the perfect batch of shortcrust pastry, and then use it to create this beautiful apple and raspberry tart.

The post Rooibos-pear frangipane tart appeared first on MyKitchen.