Celebrate World Tapas Day on 19 June with a spread of irresistible bites that are perfect for sharing at your next soiree! 

Asparagus, Brie & caramelised onion rolls 

Serves 8  

Ingredients 

2 Tbsp butter
2 onions, sliced
2 thyme sprigs, picked, plus extra to serve
2 rolls puff pastry
125g Brie, sliced into 8
600g asparagus, trimmed
2 Tbsp olive oil
1 egg, beaten  

Method  

1. Melt the butter in a pot over medium heat. Once bubbling, add the onions and thyme and cook, stirring frequently, until caramelised, about 30 minutes.
2. Preheat oven to 190°C. Line 2 baking trays. 
3. Cut each roll of pastry into quarters and lay out on the prepared trays.
4. Add a spoonful of caramelised onions to the centre of each square. Top with a piece of Brie and a small handful of asparagus. Drizzle with olive oil and sprinkle with extra thyme.
5. Fold two opposite corners of each square over the asparagus and pinch them together.
6. Brush with egg wash and bake for 20–25 minutes. Sprinkle with extra thyme and serve immediately.

Recipes & styling: Elizabeth Mackenzie
Photographs: Sean Dollery 

Smoked salmon rice-paper rolls with dipping sauce 

Serves 4  

Ingredients 

For the rice-paper rolls 

12 rice-paper wrappers
6 slices smoked salmon, broken into pieces
2 carrots, thinly sliced
4 baby radishes, thinly sliced
4 Tbsp sprouts
½ cup coriander, torn
1 avocado, thinly sliced  

For the dipping sauce  

¼ cup soy sauce
2 Tbsp rice wine vinegar
2 tsp honey
2 tsp ginger, thinly sliced
¼ tsp chilli flakes
1 clove garlic, crushed  

Method  

For the rice-paper rolls  

1. Working one by one, place the rice-paper wrappers into a bowl of water for 2 minutes to soften. Then carefully remove and place on a clean surface.
2. Fill the middle of each wrapper with a few pieces of salmon, carrot, radishes, sprouts, coriander and avocado, leaving space at the bottom and sides.
3. Fold the bottom up towards you to cover some of the filling. Then roll the wrapper into a cigar shape so that the filling is enclosed, the bottom covered and the top open. Repeat for all wrappers.

For the dipping sauce

1. Whisk all the ingredients together in a bowl. Serve immediately with smoked salmon rice paper rolls. 

Recipe & styling: Kate Turner
Photographs: Gareth van Nelson // HMimages.co.za 

Mexican-style open pulled chicken tacos 

Serves 4  

Ingredients 

8 small wraps, lightly toasted
4 Tbsp light mayonnaise
1 lemon, juiced
2 cups shredded roast chicken
2 cups finely chopped red cabbage
Handful chopped coriander  

Method 

1. Toast the wraps in a pan until golden around the edges.
2. Mix the mayonnaise with the lemon juice and spread on to the base of the wraps.
3. Top each wrap with chicken and cabbage, and garnish with coriander.

Recipe & styling: Chiara Turilli
Photographs: Samantha Pinto // HMimages.co.za 

Meatball sliders with mayo and peppadew 

Makes 12  

Ingredients 

1kg ready-made bread dough
2 eggs, 1 whisked
Olive oil, to fry
1 onion, peeled and diced
2 cloves garlic, peeled and crushed
1 Tbsp chopped parsley
1 tsp dried origanum
1 tsp brown sugar
Salt and black pepper
500g mince
⅓ cup flour
2 Tbsp flaxseed
4 Peppadews + extra to garnish
¼ cup mayonnaise
Salad greens, to serve 

Method 

1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Roll the dough into 12 balls. Arrange on the baking tray and leave to proof for 20 minutes.
3. Brush each bun with whisked egg. Bake for 15 minutes, until golden. Cool completely.
4. Heat a little oil and fry the onion until soft. Add the garlic, herbs and sugar. Season. Gently heat the mixture through.
5. In a bowl, combine the onion mixture with the mince, flour flaxseed and remaining egg. Chill in the fridge for 5 minutes.
6. Roll the mixture into 12 balls. Heat some oil and fry meatballs for about 3 minutes a side, until golden brown.
7. Mix the chopped Peppadews with the mayonnaise.
8. To assemble the meatball sliders, place a meatball in each bun. Add Peppadew mayo and salad greens. Use a skewer to hold it together. Garnish with extra Peppadews.

Recipe & styling: Amerae Vercueil
Photographs: Andreas Eiselen // HMimages.co.za 

The post Tasty tapas to serve your guests at your next soiree  appeared first on MyKitchen.

We all know that no matter how you love to eat it, avocados will always make a winning meal. We rate you get a bit adventurous and try your hand at making our avo sushi cake.

SERVES 1 // COOK TIME 60 min

INGREDIENTS
375 ml sushi rice
Pinch salt
3 tbsp rice vinegar
4 tsp sugar
2 sheets nori
2 avocados, peeled and thinly sliced
500g salmon, thinly sliced
125 ml soy sauce
60 ml peeled, grated ginger
Wasabi paste, to serve

METHOD
1. Rinse the rice 2 or 3 times, until water runs clear. Place in a pot with 560 ml water and the salt. Bring to the boil, uncovered, then reduce to the lowest heat and cover. Simmer for 15 minutes, then remove from heat and steam, covered, for 10 minutes.
2. Place vinegar and sugar in a pot over medium heat. Stir to dissolve the sugar, then remove from the heat and allow to cool.
3. Place the warm, cooked rice in a shallow dish and pour the vinegar mixture over it. Using a spatula mix the vinegar into the rice, using a slicing motion. Allow the rice to cool, but don’t refrigerate, or it will become too sticky to work with.
4. Line the base of a 22 cm cake tin with baking paper. Cut 2 sheets of nori to the same size as the tin.
5. Place 1 sheet in the tin. Spread ½ the cooked rice in a layer over the nori, arrange ½ the avo over it, then ½ the salmon on top. Repeat the 4 layers. Cover with cling film and refrigerate.
6. Mix soy sauce and ginger to make a dipping sauce.
7. Turn the sushi cake out on to a platter. Serve with the dipping sauce and wasabi paste.

Sprouts add delicious texture, flavour and a range of healthy benefits to this Asian rice bowl with meatballs and red-cabbage pickle.

The post Avo sushi cake appeared first on MyKitchen.

Eat yourself happy with these smoked salmon rice-paper rolls! Filled with omega fatty acids and nutritious goods, you’re getting all you need!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the rice-paper rolls
12 rice-paper wrappers
6 slices smoked salmon, broken into pieces
2 carrots, thinly sliced
4 baby radishes, thinly sliced
4 tbsp sprouts
½ cup coriander, torn
1 avocado, thinly sliced
For the dipping sauce
¼ cup soy sauce
2 tbsp rice wine vinegar
2 tsp honey
2 tsp ginger, thinly sliced
¼ tsp chilli flakes
1 garlic clove, crushed

METHOD
For the rice-paper rolls
1. Working one by one, place the rice-paper wrappers into a bowl of water for 2 minutes to soften. Then carefully remove and place on a clean surface.
2. Fill the middle of each wrapper with a few pieces of salmon, carrot, radishes, sprouts, coriander and avocado, leaving space at the bottom and sides.
3. Fold the bottom up towards you to cover some of the filling. Then roll the wrapper into a cigar shape so that the filling is enclosed, the bottom covered and the top open. Repeat for all wrappers.
For the dipping sauce
1. Whisk all the ingredients together in a bowl. Serve immediately with the smoked salmon rice-paper rolls.

Recipe & styling: Kate Turner
Photography: Gareth van Nelson // HMimages.co.za

Did you enjoy this wrap option? Use rice paper to make these tropical spring rolls!

The post Smoked salmon rice-paper rolls with dipping sauce appeared first on MyKitchen.

Get ready to soak up all the nutrients with this delicious salad! Salmon is rich in Omega-3 fatty acids and B vitamins. Pair this smoked salmon noodle salad with a healthy dose of carbs, and you have the perfect lunch.

SERVES 2 // COOKING TIME 30 min

INGREDIENTS
100 g wholewheat spaghetti
200 g baby spinach
100 g smoked salmon
2 tbsp balsamic vinegar
2 tbsp olive oil
½ tbsp black sesame seeds
½ tsp dried rosemary
Salt and black pepper

METHOD
1. Cook the wholewheat spaghetti as per the packet instructions, then drain.
2. Toss the spinach through the hot pasta to wilt. Use a fork to twirl pasta-spinach bundles on to plates.
3. Cut the salmon into pieces and arrange it on top of the pasta.
4. For the dressing, whisk together vinegar, oil, seeds, rosemary and seasoning.
5. Drizzle the pasta with the dressing, and serve.

The post Smoked salmon noodle salad with balsamic dressing appeared first on MyKitchen.

Baobab powder is rich in antioxidants and essential minerals, making it great for healthy hair, skin and overall well being. Use it to make this baobab mayo served with pancake burgers.

SERVES 2 // COOKING TIME 1 hour, 5 min

INGREDIENTS
For the baobab mayo
¾ cup avocado oil
2 tbsp baobab powder
1 tbsp lemon juice
1 tsp honey
½ tsp salt
½ tsp Dijon mustard
½ cup water
For the pancakes
1 eggs
¾ cup milk
2 tbsp coconut oil
1 cup buckwheat flour
2 tsp baking powder
1 tsp sugar
½ tsp bicarbonate of soda
½ tsp salt
100 g smoked salmon
Handful baby spinach
For the crisps
1 sweet potato, thinly sliced
¼ cup olive oil
1 tsp baobab powder
½ tsp paprika
¼ tsp white pepper
¼ tsp salt

METHOD
For the baobab mayo
1. Place all the ingredients, except water, in a blender and blend on high for 1 min.
2. Add water and blend on high until thickened. Store in a jar in the fridge for up to two weeks.
For the pancakes
1. In a bowl, whisk together the egg, milk and coconut oil.
2. In a separate bowl, sift together the flour, baking powder, sugar, bicarb and salt. Add wet ingredients to the flour mixture and whisk to combine.
3. Drop 2 tbsp batter into a hot pan. When bubbles form on top, flip over and cook the other side.
4. Spread baobab mayo on half of the pancakes. Then sandwich together with smoked salmon and baby spinach in the middle.
For the crisps
1. Toss sweet potato slices with olive oil and bake at 200°C for 30–35 minutes, until crispy.
2. Mix the seasoning together and dust the crisps once out the oven. Serve with the pancake burgers.

The post Salmon pancake burgers with baobab mayo appeared first on MyKitchen.

Just keep stacking! Our crumpet stack stuffed full of dill, mascarpone and smoked salmon are what weekend brunch dreams are made of.

SERVES 6–8 // COOKING TIME 45 mins

INGREDIENTS
2 cups flour
¼ cup sugar
1 tsp salt
1 tsp baking powder
1 cup milk
¼ cup melted butter, plus to fry
2 eggs
¼ cup chopped dill
2 cups mascarpone
200g smoked salmon
1 lemon, cut into wedges

METHOD
1. In a bowl, sift together flour, sugar, salt and baking powder. In another bowl, whisk together milk, butter and eggs.
2. Create a well in the middle of the dry ingredients, pour in the wet ingredients and mix. Add ½ the dill. Mix well, until most lumps are gone.
3. Heat a small pan over medium heat and brush generously with melted butter. Pour in 2–3 tbsp batter, to make a crumpet about 15 cm in diameter. Cover with a lid and cook for 2 minutes. As soon as bubbles start to form on the surface of the crumpet, flip it over. Cook for 1 minute, until golden brown on both sides. Leave crumpets to cool.
4. Spread each crumpet with 3 tbsp mascarpone and cover with the smoked salmon and remaining dill.
5. Stack the crumpets on top of each other. Finish the crumpet cake with more mascarpone and top with salmon and dill. Serve with lemon wedges.

The post Crumpet stack appeared first on MyKitchen.