Does risotto sound intimidating to you? If so, try our delicious seafood and sparkling-wine risotto! It’s a great recipe to help you get over your fear!

SERVES 4 //  COOK TIME 45 min

INGREDIENTS
1 L chicken or vegetable stock
2 tbsp olive oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
350 g Arborio rice
200 ml dry sparkling wine
150 g calamari tubes
12 prawns, shells removed
12 mussels, shells removed
3 tbsp grated Parmesan
1 tbsp butter
Salt and black pepper
1 green chilli, finely sliced, to garnish
Parsley, to garnish
Lemon wedges, to serve

METHOD
1. Heat the stock in a pot over low heat and keep it simmering.
2. Heat the oil in another pot over medium heat. Add the onion and garlic and fry for 5 minutes. Stir in the rice, making sure every grain is coated in oil, and fry for 1 minute, until it starts to look transparent. Add the wine and keep stirring until all the liquid is absorbed.
3. Add 1 cup hot stock and the seafood to the risotto. Cook, stirring constantly, until the liquid has been absorbed. Add the rest of the stock, cup by cup, until all of it has been absorbed, the rice is tender and the seafood is cooked through.
4. Stir in the Parmesan and 1 tbsp butter. Season and remove from the heat. Cover with a lid and let stand for 2 minutes.
5. Garnish with chilli and parsley, and serve with lemon.

If you’re struggling to decide on what to make for dinner then this quick and delicious pasta puttanesca recipe has your name on it.

The post Seafood and sparkling-wine risotto appeared first on MyKitchen.

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

SERVES 8 // COOKING 10 min

INGREDIENTS
2 tbsp lemon juice
¼ cup caster sugar
2 cups cranberry juice
2 bottles sparkling wine (or berry juice)
16 cherries
8 rosemary sprigs

METHOD
1. Add the lemon juice to one saucer and the caster sugar to another.
2. Dip the rim of each Champagne flute first into the lemon juice and then into the caster sugar. Set aside for minutes.
3. Fill each glass a third of the way up with cranberry juice, then top off with the sparkling wine.
4. Drop two cherries into each glass and garnish with sprigs of fresh rosemary.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

In case you need to refresh your memory on hosting, we’ve put together a guide on how to achieve the perfect brunch.

The post Make these summery berry mimosas for your next brunch appeared first on MyKitchen.

Make sure your festive leftovers don’t go to waste! These chicken croquettes are the perfect way to get the most out of Christmas lunch leftovers.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the cranberry-bubbly sauce
2 cups MCC (or other good sparkling wine)
100 g dried cranberries
2 leeks, chopped
1 carrot, chopped
1 onion, chopped
For the chicken croquettes
2 cups leftover roast chicken, shredded
1 cup leftover potato bake, mashed
1 cup leftover stuffing
3 eggs
1 cup breadcrumbs
Vegetable oil, to shallow-fry
To serve
1 cup leftover peas
1 cup leftover green beans, julienned
Dried cranberries
Microherbs

METHOD
For the cranberry-bubbly sauce
1. Place all ingredients in a pot and simmer for 20–30 minutes, until reduced by half.
2. Check the seasoning and add salt and pepper if needed.
For the chicken croquettes
1. Combine the chicken, potato bake, stuffing and 1 egg. Season with salt and pepper. Place in the fridge for 30 minutes.
2. Preheat oven to 150ºC.
3. Place 2 eggs, whisked, in one bowl and the breadcrumbs in another bowl.
4. Divide the chicken mixture into 4 balls. Dip each one in the egg, then in the breadcrumbs.
5. Heat oil and fry the croquettes for 10 minutes per side. Finish in the oven for 8 minutes, until golden and crispy.
To serve
1. Pour the sauce into a shallow bowl. Place a croquette on top.
2. Add peas and beans. Top with cranberries and microherbs.

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

Here at MK, we love a good wine infusion! Use up any leftover wine for these decadent mixed chocolate and wine truffles.

The post Chicken croquettes with cranberry-bubbly sauce appeared first on MyKitchen.

Treat yourself over the weekend to these sweet and fragrant fig, peach and honey sparkling cocktails with simple, fresh ingredients. If you don’t like figs, just replace them with more peaches.

MAKES 3 // COOKING TIME 10 minutes

INGREDIENTS
1 peach, cored and chopped
1 fig, chopped
1 tbsp honey
120 ml apple cider, chilled
360 ml dry sparkling wine, chilled
To serve
1 fig, sliced

METHOD
1. Add the peach, fig and honey to a blender and pulse until smooth. Strain through a sieve and divide the liquid between three glasses.
2. Divide the cider and sparkling wine between the glasses and gently stir until combined.
3. Top with slices of fig and serve chilled.

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

Pair your sparkling cocktails with a complimentary ricotta, fig and prosciutto crostini.

The post Fig, peach and honey sparkling cocktails appeared first on MyKitchen.

This treat is just for the adults! Our bubbly ice lollies are sweet, cool and perfect for an outdoor pool party this summer.

MAKES 8 // COOKING TIME 30 min, plus freezing

INGREDIENTS
2 tbsp sugar
2 tbsp boiling water
1 cup sparkling wine
¾ cup blueberries
8 strawberries, sliced lengthways

METHOD
1. Dissolve sugar in the boiling water. Leave to cool.
2. Mix gently with the wine to avoid losing the bubbles.
3. Divide the blueberries and strawberries between the ice lolly moulds. Pour in the wine.
4. Insert sticks and freeze the ice lollies overnight.

Recipe & styling: Caro Alberts
Photography: Juliette Bisset // HMimages.co.za

Loving this recipe? Our spiked berry ice lollies are another favourite!

The post Summer bubbly ice lollies for the adults appeared first on MyKitchen.

Make a toast to the weekend with these stunning granadilla frozen Champagne cocktails for a different and classy taste.

SERVES 4–6 // COOKING TIME 10 min, plus freezing time

INGREDIENTS
1 bottle sparkling wine
6 tbsp honey, slightly heated
6 granadillas, juiced, plus slices to serve

METHOD
1. Mix the sparkling wine and honey.
2. Pour into ice trays and freeze overnight.
3. Place ice cubes in a blender and blitz until slushy consistency. Add granadilla juice.
4. To serve, spoon into glasses and garnish with granadilla slices.

The post Granadilla frozen Champagne appeared first on MyKitchen.