Ready to impress your guests? This fun and foolproof guide will show you how to build the ultimate charcuterie board – layered with cheeses, cured meats, crackers, fruits, and all the tasty extras. 

Your dishes 

Who says you should only use one board to serve your delicious platter? Make the large serving board your canvas, then grab cute bowls, ramekins or any mismatched dishes and let the styling process begin. These small bowls are perfect for dips, olives, nuts, and all the tasty bits that like to roll around. 

Choose your meats 

Let’s start with the stars of the board – meats! “Charcuterie” comes from the French word for cured pork, but don’t stop there. Mix it up with at least three types to keep things tasty: spicy salami, smoky ham, or a bit of biltong (we are South African, after all). Just keep your budget in mind – meats can be pricey, so balance them out with more affordable fillers like crackers, nuts, or fresh fruit. 

Watch to see how you can fold a salami rose to style on your board 

@cured.catering Roses are red, salami is too! Learn how to craft the perfect salami rose in our quick tutorial. Whether it’s for a charming Valentine’s spread or a fabulous Galentine’s dinner, these edible blooms are sure to impress! #SalamiRoses #GalentinesDIY #torontobride #torontoevents #charcuterie #charcuterieboards #charcuterieboard #charcuteriebox #charcuterieplatter #charcuteriecups #6ix #6ixbuzztv #6ixgrams #the6ix #thesix #416 #cheese #cheeseboard #cheeselover #cheeseplatter #cheeseplate #torontoontario deasert# 1. #Toronto 2. #TorontoLife 3. #6ix 4. #TDot 5. #TorontoInsta 6. #TorontoEats 7. #YYZ 8. #TheSix 9. #SeeTorontoNow 10. #TorontoViews 11. #TorontoEvents 12. #DowntownToronto 13. #TorontoArt 14. #TorontoPhotography 15. #TorontoFoodies 16. #TorontoFashion 17. #TorontoLove 18. #ExploreToronto 19. #TorontoNightlife 20. #TorontoCanada ♬ Memory Lane – Haley Joelle

Cheese selection 

Like meats, cheese is one of the heavy hitters on your board. If your budget allows, aim for three types of cheese on your board: firm, soft and blue cheese. Mixing textures and tastes keeps things exciting and gives your guests plenty to sample.  

Types of cheese to consider as options to serve: 

Firm: Manchego, Edam, Gouda  

Soft: Brie, Camembert, goat’s cheese  

Blue cheese: Stilton or Gorgonzola 

Crackers, fruits and veggies 

Every great charcuterie board needs a little crunch and a splash of colour. Grab a couple of crackers or bread options – something sturdy for spreading and something light for snacking. Then, bring in some freshness! Seasonal fruits and veggies like grapes, berries, cucumber slices, or even baby carrots add that juicy, crisp contrast to all the rich meats and cheeses. 

Photography:

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Eating during exam-time is serious business, says Ntiyiso Mkhabela. Just like exam prep isn’t a last-minute effort, moms should get ahead and feed those young minds and bodies that are about to put in the hard work!   

Being a mother of two kids, one in grade 11 and the other in grade 5, I understand the significance of exam preparation. To accomplish this, I need to work hard as well, creating meals that combine their favourite foods with nutritious ingredients. While preparing meals for my eldest daughter is straightforward (she eats without questioning the ingredients), catering to my youngest, a picky eater, requires extra effort. The goal? To ensure both girls eat well at school and at home.  

Mom’s strategy 

Here are some timesaving strategies to help your kids perform at their best during exams, which have proven effective for my family.  

1. Drink up, honey!  

Final exams take place during the hottest season in SA, so it’s crucial to promote drinking plenty of water and to offer nutritious snacks such as fruits and nuts for studying at home or at school. Also, considering that many kids spend up to 10 hours at school or in aftercare, it’s vital to pack enough food for school. The food that I’m sharing is not only great to enjoy at home but is also ideal for packing in your kids’ lunch boxes, so don’t be fooled to think sandwiches are the only way to go!   

2. Oh my, omega  

When preparing for exams, I prioritise foods that are high in omega-3 fatty acids, such as berries, fatty fish (think tuna and mackerel), eggs, as well as leafy greens. These healthy fats quite literally help your brain function by maintaining brain cell membranes and facilitating communication between your brain cells, aiding in memory and learning. I focus on affordable and easy-to- make dishes. I enjoy boiling eggs and serving them as is, or adding them to sandwiches or salads for the kids. This approach also helps promote the consumption those leafy greens.   

3. Green scene  

Leafy greens are packed with antioxidants, vitamins and minerals that serve meals with a salad, or you can finely chop spinach or grate broccoli and add it to egg muffins or crustless quiches, sneaking some greens into meals. Of course, other colour veggies are also great and, as most parents know, hiding veg in plain sight is sometimes needed. Try adding blitzed butternut to a cheesy pasta sauce, or adding finely chopped mushrooms to mince.

4. Snack attack  

I offer the girls berries as a snack, a practice which encourages them to opt for naturally sweet fruits over sweets or chips. Strawberries and blueberries are the go-to, but in the height of summer I splurge and include cherries as they have numerous health benefits. Berries can be pricey, so I consider any fresh fruit a win. I’d also recommend involving kids in meal prep, even if it is just packing items in their own lunchboxes.  

Recipes & styling: Gail Damon 

Photographs: Fresh Living Magazine 

The post 4 food tips to help your kids perform at their best during exams appeared first on MyKitchen.

Slice, seal and sauce your way through these useful kitchen tips.  

Pack your snacks  

Implement these packing hacks to keep food safe and mess-free while on the road!  

• Utilise that container cupboard and make use of round plastic condiment containers or glass jars – these are easy to stack on top of each other.  
• Prevent spillage by wrapping plastic over the top of a container and wrapping around its body before closing with a lid.  
• If you don’t have clip and seal containers, secure your food in tubs using two elastics.  
• Place store-bought sauces (like oily pesto, dips, dressings) in resealable bags lined with kitchen towel.  
• Pack everything into your carrier bag or cooler box upright.  
• Use a bag that is just the right size. If it’s too big, the contents will roll around and could spill or break.  
• Ensure you bring a wet cloth, dry cloth and a portion of a kitchen towel along with you to clean up any spills.  
• Take an extra plastic shopping bags with you to put all your empty containers into once all the food
  is finished. This contains any last leaks or spills.  

Also read: Packing for a Road Trip 101 

Quick kitchen hacks you should know  

PEEL GINGER in seconds by using a teaspoon. Run the spoon down the length of the ginger to pull the skin away. This way, it’s also easy to shift and turn the piece to get into the nooks and crannies, creating as little waste as possible.  

EASILY SLICE POTATOES Hasselback-style by placing two wooden spoons along each side of the potato. Use a sharp knife
to slice thin slits along the width of the potato (see On Our Shelf on page 18 for a stunning visual). The wooden spoons keep the potato stationary as well as prevent the knife from slicing through the potato, splitting it down the middle.  

COOL LIQUID DOWN FAST by placing your bowl of sauce, broth, ganache or soup on top of a larger bowl filled with ice water. The ice water will chill the bowl, exposing the liquid to a cold temperature and cooling it as you stir.  

PREVENT YOUR MIXING BOWL FROM MOVING AROUND when busy whisking or beating together the ingredients by placing it on top of a damp towel. To keep a chopping board in place, put a damp piece of kitchen towel under the board, this will seal it to the surface. Both help reduce chances for injury and mess.  

REMOVE STUBBORN STICKY DOUGH from your hands by rubbing them together with a handful of extra flour. This will dry the dough out and flake the pieces off quicker than rinsing your hand under running water.  

Words: Sjaan van der Ploeg

Photography: Fresh Living Magazine

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Get ready for the hosting season with the best of sips and snacks. 

Rooibos and rosé fizz 

Makes 1 cup syrup

Ingredients 

1 cup sugar 
1 cup water 
4 rooibos tea bags 
1 bottle sparkling rosé wine Edible flowers or rose petals  

Method 

1. Combine sugar, water and tea bags over medium heat. Stir until sugar is dissolved, then set aside to infuse. 
2. Strain the syrup and cool. 
3. Add 1-1½ tots rooibos syrup to a champagne flute and top with sparkling rosé wine. Decorate with edible flowers or rose petals to serve.

Crumbed prawns and pineapple on potato rosti 

Makes 8 

A tasty snack that’s easy on the eye and packed with flavour. To cut the cost, swap out the prawns for crab sticks. 

Ingredients 

For the prawns

8 prawns, defrosted and deveined 
Salt and milled black pepper 
½ cup flour 
2 eggs, whisked 
1 cup panko breadcrumbs 
Vegetable oil for frying  

For the rostis  

4 medium potatoes, peeled and grated 
1 egg 
1 Tbsp Dijon mustard 
2 spring onions, sliced 
2 Tbsp chives, chopped 
2 cloves garlic, grated 
2 Tbsp melted butter 
¼ cup flour
Vegetable oil, for frying 
8 slices fresh pineapple 
Micro herbs  

Method 

1. Generously season prawns and coat in flour. 
2. Dip prawns in egg and then in the breadcrumbs. Set aside.
3. Deep-fry prawns in hot oil for 6-7 minutes or until golden. Drain on kitchen paper and season with salt immediately. 
4. For the rostis, put grated potatoes on a large clean tea towel. Fold up and squeeze to get rid of any excess moisture. 
5. Combine potatoes, egg, mustard, spring onion, chives, garlic and melted butter in a bowl. Season generously. 
6. Add flour and mix well. 
7. Take 2 tablespoons of mixture and form into round, flat rostis and place on a clean plate. 8. Shallow-fry rostis in hot oil for about 4-5 minutes on each side or until golden and cooked through. Drain on kitchen paper. 
8. Arrange rostis on a serving platter and top each with a pineapple slice. 
9. Place a prawn on top of each pineapple slice and secure with a skewer or toothpick. 
10. Sprinkle over micro herbs to serve.

Crostini with apple, Brie and quick bacon jam 

Makes 18-20 

A foolproof recipe that anyone can master to add some high-tea flair. 

Ingredients 

For the jam  

1 Tbsp olive oil 
400g streaky bacon, finely chopped plus extra rashers for serving (optional) 
1 small onion, finely chopped 
1 clove garlic, finely chopped
½ Tbsp smoked paprika 
2 Tbsp balsamic vinegar 
1/3 cup honey or sugar 
1/3 cup boiling water 
2 small baguettes Butter, for toasting
200g Brie, cut into small chunks 
1-2 Granny Smith apples, cut into matchsticks
100g rocket Milled black pepper 

Method 

1. Heat oil in a pan and fry bacon over high heat until it starts to crisp. 
2. Reduce heat, add onion and sauté for 5 minutes. 
3. Add garlic and paprika, fry for a minute, then pour in vinegar to deglaze pan. 
4. Stir in honey and water then simmer for 15 minutes until it has a jam-like consistency. 
5. Slice baguettes into crostini portions, spread with butter and toast on both sides. 
6. Top with a dollop of jam, some cheese, apple sticks and rocket. 
7. Season with pepper and serve, with extra rashers of crispy bacon.

The Virgin Mary cocktail  

Makes 1.25L  

The only savoury cocktail that still packs a punch, even without the alcohol. If you’re looking for a boozy kick, add 1-2 tots vodka per glass.  

Ingredients 

1L tomato juice 
½ cup fresh lemon juice 
1 Tbsp Worcestershire sauce 
2 tsp Tabasco sauce
Salt and milled black pepper 
Ice cubes, celery sticks and shavings, for serving  

Method 

1. Combine tomato juice, lemon juice, Worcestershire sauce and Tabasco in a cocktail shaker and shake for 1-2 minutes until well combined. 
2. Season generously. 
3. Add ice to 4 serving glasses and top up with tomato mixture. 
4. Garnish with celery and serve.

Savoury scone bites 

Makes 9 

No cookie cutter? Use a glass or mug to help you cut out the scone shapes. 

Ingredients  

2 cups (300g) flour plus extra for dusting 
1 Tbsp (15ml) baking powder 
½ tsp (3ml) salt 
2 Tbsp (30ml) castor sugar 
2 Tbsp (30ml) chopped herbs (parsley, chives, dill or thyme works well) 
½ cup (125ml) milk 
1 extra-large egg plus extra whisked egg for brushing 
1/3 cup (80g) butter, chilled 

For serving  

250g cream cheese (spring onion and chive or salmon flavour works well) 
200g smoked salmon or smoked snoek, skin removed
100g cucumbers, thinly sliced or peeled into ribbons 
80g watercress or rocket 
1 packet micro herbs 
Salt and milled black pepper 
Lemon juice 

Method 

1. Preheat oven to 180°C and line a baking tray with baking paper. 
2. Combine dry ingredients and herbs, creating a well in the centre of the bowl. 
3. Whisk together milk and egg in a jug and pour into the well. 
4. Combine ingredients with a fork, using a cutting motion and turning bowl slightly after each stroke to create a flaky texture. 
5. Bring dough together with your hands, then transfer to a lightly floured surface.
6. Shape into a 4-5cm thick disc. 
7. Cut out dough circles using a 5-6cm cookie cutter and place on baking tray. Combine left over dough and repeat to create about 9 scones. 
8. Brush tops with whisked egg and bake for 18-22 minutes until golden. Cool scones on a wire rack. 
9. Top scones with cream cheese, salmon or snoek, cucumber and greens. Season and drizzle with lemon juice.

 Words: Liezl Vermeulen

Photography: Fresh Living Magazine, Zhann Solomons

Also read: Swap your sides for these crunchy roast green beans

The post The best sips and snacks for your next party  appeared first on MyKitchen.

Looking to impress your vegan friends? These delicious plant-based dishes are sure to impress, whether you’re hosting a dinner party or just whipping up a quick breakfast.  

Vegan superfood porridge with quinoa and mixed fruit 

Serves 4 // Cooking time 30 minutes 

Ingredients

1 cup quinoa
4 Tbsp chia seeds
¼ tsp salt
1 can coconut milk
1½ cups water
2 Tbsp sweetener of choice
½ pawpaw, chopped
½ cup blueberries
1 kiwi, chopped
¼ cup coconut flakes, toasted 

Method 

1. Add the quinoa and chia seeds to a pot over medium heat. Mix in the salt, coconut milk and water.
2. Bring to a boil, then reduce the heat and simmer covered for 10–15 minutes, stirring occasionally.
3. Add the honey and cook for another 5 minutes.
4. Dish the porridge up into bowls and top with the fresh fruit and coconut flakes.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Vegan socca with green salsa 

Serves 6–8 // Cooking time 50 minutes 

Ingredients 

For the vegan socca 

2 cups chickpea flour
Salt and black pepper
2 tsp origanum
½ tsp paprika
½ tsp garlic powder
2 cups warm water
2 Tbsp olive oil  

For the green salsa 

1 cup chopped green tomatoes
1 garlic clove, grated
4 Tbsp white-wine vinegar
4 Tbsp olive oil
Salt and black pepper
Handful basil, chopped
Handful pea shoots
Handful mint, chopped
Handful micro herbs
3 Tbsp chopped almonds, toasted
1 medium cucumber, ribboned, to garnish 

Method 

For the vegan socca 

1. Preheat oven to 200°C.
2. Mix all the dry ingredients together. Whisking continuously, gradually add in the warm water and mix until smooth. Allow to rest for about 30 minutes.
3. Drizzle half the oil in a 20 × 30 cm oven tray and place in the oven for about 5 minutes to heat the oil.
4. Pour the socca mixture into the hot tray and bake for 10 minutes. Brush the top with the remaining oil and cook for another 5–10 minutes, until the edges are crisp.
5. Remove from the tray and leave to cool on a wire cooling rack.

For the green salsa 

1. Mix all the ingredients together and allow to stand for 15 minutes for the flavours to develop.
2. To assemble, spoon the salsa on to the socca and garnish with cucumber ribbons. Cut into slices and eat immediately.

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

Vegan butternut and cashew curry 

Serves 4 // Cooking time 35 minutes 

Ingredients 

1 Tbsp vegetable oil
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 Tbsp fresh ginger, peeled and grated
½ red chilli, seeded and finely chopped
1 tsp ground turmeric
1 tsp garam masala
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground cinnamon
400 ml vegetable stock
400 ml cancoconut milk
400 g peeled and diced butternut
100 g raw cashews
1 Tbsp lime juice
Salt and black pepper 

Method 

1. Heat oil in a large, deep pan. Add the onion, garlic, ginger and chilli and fry for 3–5 minutes or until the onion is soft.
2. Add the spices and fry for another 3 minutes, until fragrant.
3. Add the vegetable stock, coconut milk, butternut and cashews, and bring to the boil. Lower the heat to a simmer and cook for 20–30 minutes.
4. Season with lime juice, salt and pepper.

Recipe, styling & photograph: Anett Velsberg 

Also read: Vegan-friendly shiitake mushroom pho

Vegan pavlova with cardamom and pineapple 

Serves 8 // Cooking time 1 hour 40 minutes 

Ingredients  

For the vegan pavlova  

1 cup aquafaba (liquid from a can of chickpeas)
¼ tsp cream of tartar
1 cup brown sugar
2 tsp ground cardamom  

For the topping  

1 tin coconut cream
1 cup yoghurt 

To serve 

½ pineapple, peeled and sliced
⅓ cup coconut chunks 

Method 

1. Place the coconut cream in the freezer to partially solidify. 

For the vegan pavlova 

1. Preheat oven to 170°C and line a baking tray.
2. Whip aquafaba and cream of tartar with a stand mixer until frothy. Gradually add the sugar and beat for 10 minutes, until thick and glossy.
3. Toast cardamom in a dry pan until fragrant. Allow to cool before gently folding into the meringue.
4. Dollop spoonfuls onto a tray to create a circle. Make peaks using the back of a spoon.
5. Bake for 40 minutes until set, then turn the oven off and allow the meringue to crisp up for an hour.

For the coconut cream 

1. Remove the solid part of the coconut cream and mix through yoghurt. Dollop on top of meringue.
2. Top with pineapple and shavings of fresh coconut.

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

Also read: No-bake vegan brownies with cherry sorbet  

The post Impress your vegan friends with these great dishes appeared first on MyKitchen.

We know the drill all too well. It’s 9 p.m., and you’re already in bed when your stomach starts rumbling. Before you find yourself arm-deep in a bag of your favourite crisps, munch on these nutritious (and delicious) snacks instead. 

But wait…should you be eating late at night?  

“If you’re hungry at night, you should eat something,” says family nutritionist Sarah Pflugradt. “Eating at night will not slow down your metabolism, and if you’re smart about snacking, you won’t gain weight either. Do a mental inventory of what you’ve eaten throughout the day and see what you’ve missed. Most often, it’s going to be fruits, vegetables or dairy. If that’s the case, get in that extra fibre and calcium,” she says.  

Snack on these five healthy foods next time you have a late-night craving: 

1. Veggies and hummus 

Craving some crunch? You can never go wrong with raw veggies. Cut-up fresh vegetables dipped into hummus is a nutritious, low-calorie snack. Hummus, the Mediterranean chickpea-based dip is jam-packed with healthy fats and protein. Add a combination of cucumber strips, celery, carrot sticks and broccoli florets to keep your stomach’s rumble away for longer. 

@bakinghermann The secret to the creamiest hummus with @How To Hack It #hummus #kitchenhacks #learnontiktok ♬ original sound – Julius Fiedler

2. Oatmeal  

If you’re the ‘breakfast for dinner’ type, oatmeal is your perfect post-7p.m. snack. A warm bowl of oatmeal is nutrient-dense, which will keep you fuller for longer, and it’s a great source of fibre. Add some cinnamon, honey and apple slices to satisfy your sweet tooth. 

Try this tasty coconut and grapefruit oatmeal breakfast bowl. 

3. Popcorn 

It’s light, fluffy and has the perfect crunch to hit the spot. “Popcorn is a high-fibre snack that can keep you feeling satisfied until the morning. Just be cautious with what you flavour it with – lay off large amounts of butter and salt. Sprinkle with heart-healthy fats like olive oil or fresh herbs,” says registered dietician Kristin Smith. “Buy single-serve bags or portion the popcorn out into a bowl to help keep calories in check instead of mindlessly eating out of the bag on the couch,” she adds. 

Also read: Salted honey popcorn is the perfect snack for little ones 

4. Nut butters 

Who knew nut butter would be the perfect pre-sleep snack? From macadamia and almond butter to (our childhood favourite) peanut butter, it’s a fantastic snack if you’re craving something sweet and creamy. Plus, you can still comfortably get in those 40 winks. Nut butter is high in protein, which is good for muscle growth and contains tryptophan – which may lead to better sleep quality. Spread it on a slice of whole-grain toast to add some healthy carbs. Or, cut up an apple and spread some butter on it for some extra yum!  

5. Greek-style yogurt and berries  

When it comes to sleep, dairy is a good choice. Yoghurt, especially Greek yoghurt, is a great snack to promote sleep. Additionally, it’s filled with calcium and important nutrients like potassium, calcium and probiotics – which are the good bacteria. To add sweetness to your bowl, cut up some berries to make it extra delicious (and nutritious) without spiking your blood sugar levels.   

Also read: Strawberry and banana fro-yo bowls 

The post 5 healthy late-night snacks appeared first on MyKitchen.