These cool, colourful creations are perfect for sunny afternoons, weekend braais or just kicking back with friends.

Dirty pineapple margarita   

Makes 1 

Ingredients 

For the jalapeño simple syrup  

1 jalapeño, halved
½ cup sugar
½ cup water   

For the salt rim   

3 Tbsp salt flakes
2 limes, zested and juiced   

For the margarita   

2 tots (50ml) Tequila Blanco 
1 lime, juiced
2 Tbsp jalapeño simple syrup 
¾ cup pineapple juice   

 To serve   

Pineapple, cut into triangles 
Pineapple leaves (optional) 
Sliced jalapeños   

Method  

1. For the simple syrup, add all the ingredients to a pot over medium heat. Stir until the sugar dissolves and simmer for 5-8 minutes. Remove from heat and cool completely.
2. Combine salt rim ingredients, except the lime juice, and set aside.  
3. Dip the rims of two cocktail glasses in the lime juice and coat with salt mixture.Set aside
4. Add a handful of ice to a cocktail shaker or sealable jar, along with the margarita ingredients. Shake for 30-45 seconds, then strain into serving glasses.
5. To serve, garnish the glasses with pineapple, pineapple leaves (if using) and sliced jalapeños. 

Recipes and styling: Sjaan van der Ploeg
Photography: Zhaan Solomons

Refreshing cucumber and rosemary spritzers  

Makes 4  

Ingredients  

5cm piece cucumber, chopped
1 tsp rosemary
600ml dry white wine
200ml soda water
4 cucumber ribbons
1 cup ice
4 sprigs rosemary
4 slices radish (optional)   

 Method  

1. Place the cucumber and rosemary in a blender and blitz until smooth. Strain the mixture through a sieve, discarding the pulp.
2. Divide the cucumber liquid between four glasses. Pour in the wine and soda water and gently stir to combine.
3. To serve, arrange a cucumber ribbon on the inside of each glass and add a few blocks of ice. Top with a sprig of rosemary and a slice of radish. 

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

 Rhubarb mojito  

Makes 1  

Ingredients  

For the rhubarb syrup 

2 cups chopped rhubarb
2 cups water
1 cup sugar  

For the cocktail 

3 mint leaves
1 Tbsp lime juice
2 Tbsp white rum
1-2 Tbsp rhubarb syrup
½ cup crushed ice
200ml soda water
1 rhubarb ribbon
1 sprig mint
1 slice lime  

Method  

1. For the rhubarb syrup (which makes approximately 1 cup), place the rhubarb, water and sugar in a pot over medium heat. Bring to the boil, then reduce the heat and simmer for 10 minutes until the sugar has dissolved and the rhubarb has softened. 
2. Mash the rhubarb with a potato masher, then strain the mixture through a sieve. Discard the pulp and allow the syrup to cool.
3. For the mojito cocktail, place the mint leaves and lime juice in a glass and crush to release the flavour of the mint.  
4. Add the rum and rhubarb syrup and stir to combine.
5. Add the ice and top off with soda water.
6. To serve, garnish the mojito with a ribbon of rhubarb, a sprig of mint and a slice of lime.

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

Cape citrus G&T with naartjie gin  

Makes 1  

Ingredients  

For the citrus syrup 

250g sugar 
Peels from 2–3 ClemenGolds (or use soft peel citrus)
½ cup lime juice
½ cup water  

For the cocktail 

3½ Tbsp naartjie gin
1 Tbsp lime juice
3½ Tbsp orange iced tea
2 tsp citrus syrup
3 dashes orange bitters
Ice cubes   

 To garnish 

Thyme sprigs
Dried citrus   

Method   

1. Heat sugar, peels, lime juice and water in a pot. Simmer, stirring occasionally, until the sugar has dissolved. 
2. Bring to the boil, then reduce the heat and simmer until syrupy. Strain to remove peels and cool.
3. Add the cocktail ingredients to a shaker filled with ice and shake to combine. 
4. Serve in a whisky glass (or tumbler) filled with ice and garnish

Cook’s note: 

Store leftover citrus syrup in the refrigerator in an airtight container for up to one month.   

Recipe: Toinette du Toit
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Also read: Fresh, fruity drinks in a flash

The post 4 refreshing cocktails for warmer days appeared first on MyKitchen.

These fresh fruit-forward recipes are sunshine on a plate. So, grab a fork and let these sweet treats steal the show. 

Coconut and nectarine tart

Serves 8  

Ingredients  

For the pastry  

255g flour
125g cold butter, cubed
80g  icing sugar
2 egg yolks
1 Tbsp ice water 

 For the filling  

2 eggs
75g caster sugar
40g desiccated coconut, plus extra to decorate
35g flour
75g butter, melted
450g (3-4) nectarines, sliced into wedges 

 Method 

1. Preheat oven to 180°C.
2. For the pastry, place flour, butter and icing sugar in a food processor and blend until mixture resembles fine breadcrumbs.  
3. Add egg yolks and water and blend again until the dough comes together. 
4. Turn the dough out and use your hands to form it into a ball.  
5. Cover in cling wrap and refrigerate for 15 minutes. 
6. Roll out dough on a well-floured surface to about5mm
7.  Line a 20cm loose-bottomed tin with the pastry and prick the bottom with a fork. Refrigerate for another 20 minutes. 
8. Blind-bake for 15-20 minutes, until golden. Remove from the oven and set aside to cool. 
9. For the filling, whisk eggs and sugar until fluffy.  
10. Mix in coconut and flour, then fold in the melted butter.
11. Spoon into cooled tart shell and spread evenly. 
12. Arrange the nectarine wedges over the filling and sprinkle with extra coconut.Then bake for 35–40 minutes, until golden and cooked through. 
13. Allow to cool completely before removing from the tin. 

Recipe & styling: Diane Heierli
Photography: Christoph Heierli  

Frozen raspberry ripple cake  

Serves 12-15   

Ingredients 

1 large packet (350g) frozen raspberries
2 Tbsp (30ml) honey
1½ tubs (about 2.5L) vanilla ice cream 
2 boxes (500g) vanilla cake premixes + ingredients listed on the box
Raspberries and edible gold shimmer, for serving   

 For the meringue topping   

5 egg whites
1¼ cup (275g) caster sugar 
Seeds from ½ vanilla pod   

 Method 

1. Remove ice cream and raspberries from freezer to soften for 8-10 minutes. 
2. Blitz frozen raspberries and honey until smooth, using a jug blender or stick blender. 
3. Ripple berries through softened ice cream, careful not to overmix in order to retain a marble effect.  
4. Line two ice cream tubs with cling wrap and divide ice cream between two  Flatten tops and freeze for 3-4 hours or until solid.  
5. Prepare cake batter according to packet instructions. 
6. Pour into a20cm square cake tin lined with baking paper. Bake as per packet instructions. Cool completely. 
7. Cut the tops off cake to create a flat surface. Using the lid of ice cream tub as a guide, cut cake into rectangles.
8. Unmould prepared ice cream and place each on top of a cake, then stack cakes on top of each other. Gently squeeze to secure and return to freezer overnight. 
9. To make the meringue, whisk egg whites and salt until stiff peaks form using an electrical whisk. Add sugar one heaped tablespoon at a time, whisking continuously until glossy and stiff peaks form (this can take about 12-15 minutes). To test if it’s ready, rub some mixture between your fingers to check all sugar granules are dissolved.   
10. Remove the ice cream cake and place it on a serving platter.
11. Cover cake all over with the meringue.
12. Serve topped with raspberries and a dusting of gold shimmer.  

Cook’s note: 

Prepare meringue just before serving for best results. You can also store the meringue iced cake in the freezer for up to 6 hours, which will result in a slightly stickier coating. 

Recipes & styling: Liezl Vermuelen 
Photographs: Zhann Solomons 

Strawberries & cream cake  

Serves 6–8 

Ingredients 

For the strawberry compote  

300g strawberries, hulled and finely chopped
3 Tbsp (45ml) lemon juice
2 Tbsp (30ml) caster sugar   

 For the vanilla bean cake  

2 + ¾ cup (425g) cake flour
1 Tbsp (15ml) baking powder
1 tsp (5ml) salt
1 cup (250g) butter, softened
2 cups (400g) sugar
2 tsp (10ml) vanilla essence
3 large egg yolks
3 large eggs, separated
1½ cups (375ml) milk   

 For the icing  

¾ cup (180g) butter
3 cups (390g) icing sugar, sifted
1 tsp (5ml) vanilla essence
1 tub (230g) cream cheese, at room temperature
¼ cup (60ml) cream, whisked to stiff peaks
Fresh strawberries and flowers, for decorating  

Method 

1. Place compote ingredients in a pot over medium heat.
2. Simmer for 15 minutes, stirring often, until thick and jammy. (Add more lemon juice or sugar to taste.) Set aside to cool. 
3. Preheat oven to 180°C. Grease a20cm Bundt tin well. 
4. Sift together the flour, baking powder and salt. 
5. Whisk butter and ¾ of the icing sugar in a stand mixer for 5 minutes, or until incorporated.
6. Add egg yolks one at a time, whisking well between additions, until batter is thick. 
7. Combine vanilla essence and milk.
8. Alternate adding the flour and milk, half at a time, beating until just combined and no flour remains. 
9. In a separate bowl, whisk egg whites to stiff peaks, then add remaining sugar in 1 Tbsp increments until glossy and thick.
10. Mix half of the meringue into the cake batter until incorporated, then gently fold in the rest. 
11. Fold through ¾ of the berry compote. 
12. Pour batter into Bundt tin and swirl remaining compote through.
13. .Bake for 30–35 minutes, or until a skewer inserted into the cake comes out clean. Cool for 20 minutes before turning out onto a wire rack. 
14. Whisk butter, icing sugar and vanilla together until smooth, about 3 minutes. 
15. Add cream cheese and whisk until smooth. Fold through cream.Then, refrigerate for about 20 minutes, or until it has stiffened slightly. 
16. .Slather icing onto cake and decorate with fresh flowers and strawberries. Slice and serve.

Recipes & styling: Sjaan van der Ploeg 
Photographs: Zhann Solomons 

Granadilla & chilli crème brûleé 

Serves 4-6  

Ingredients  

½ cup (110g) caster sugar, + extra for sprinkling
5 egg yolks
1 tsp (5ml) vanilla essence or ½ vanilla pod  
1 chilli, deseeded and finely chopped
2 cups (500ml) cream
1 tub (115g) granadilla pulp, or flesh from 3 fresh granadillas   

Method 

1. Preheat oven to 160°C. 
2. Whisk together sugar and yolks until thick and pale, about 3-5 minutes. 
3. Heat cream, vanilla essence or vanilla pod and chilli over medium heat.  
4. Simmer until steaming, about 3-5 minutes. Remove from heat and discard vanilla pod, if using.  
5. Slowly add cream into egg mixture, whisking vigorously to avoid the eggs from curdling. 
6. Place a kitchen cloth or tea towel in a deep roasting tray and place a 30x40cm oven proof dish on top (you can also use ramekins for individual portions). 
7. Pour mixture into dish (or divide between the ramekins) and swirl through granadilla pulp or fresh granadillas, if using. 
8. Pour lukewarm water into the roasting dish, making sure the water covers half of the bowl (or ramekins). 
9. Bake for 45-50 minutes, thecentre should still be slightly wobbly.   
10. Cool completely and chill for 1-2 hours or overnight. 
11. Sprinkle the top with caster sugar and caramelise using a kitchen blow torch or pop under the oven grill for 3-5 minutes. 
12. Cool for 2 minutes to let the sugar harden and serve.   

Cook’s note: 

Adding a tea towel underneath your dish not only keeps it stable, but also insulates your custard, preventing it from over-heating. 

Recipes and styling: Sjaan van der Ploeg 
Photographs: Zhann Solomons 

The post Fresh fruit desserts that taste like spring appeared first on MyKitchen.

Shake off the winter comfort food drowsiness and step into spring with chicken dinners that are fresh, vibrant and full of flavour! These chicken recipes just got a seasonal upgrade.  

Grilled corn, chicken and nectarine salad 

Serves 4 

Ingredients 

For the salad 

2 mielies, boiled
4 Tbsp olive oil
2 chicken breasts
1 tsp paprika
¼ tsp garlic powder
4 nectarines, sliced and drizzled with lemon juice
Handful rocket
Handful basil 

 For the dressing 

3 Tbsp red wine vinegar
Olive oil, to drizzle 

 Method 

1. Drizzle the mielies with 2 Tbsp oil and sear in a hot griddle pan until charred. Slice kernels off the cobs.
2. Rub the chicken with the paprika, garlic powder and remaining 2 Tbsp oil. Cook in the hot griddle pan for 5 minutes on each side. Cut into chunks. 
3. Toss together the corn, chicken, nectarine slices, rocket and basil. 
4. Drizzle with red wine vinegar and olive oil, and season with salt and pepper. 

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto 

Pulled BBQ chipotle chicken buns 

Makes 6  

Ingredients 

For the chicken   

Canola or olive oil blend, for frying
800g chicken breasts
Salt and milled pepper 
¼ – ⅓ cup chipotles in adobo sauce
1-2 fresh serrano chillies, finely chopped (for a hotter sauce) 
4 limes, juiced (lemon juice works well, too)
3 Tbsp honey
1 Tbsp ground cumin 
1 Tbsp smoked paprika 
2-3 cups chicken stock 
Salt and milled pepper   

 For the sauce   

½ cup tomato sauce
½ cup brown sugar
½ cup white wine vinegar
2 Tbsp Worcestershire sauce 
1 Tbsp smoked paprika   

 For serving   

6 burger buns, buttered and toasted
2 cups shredded cabbage (or coleslaw works well too) 
Pickled cucumber or jalapeños (2 medium cucumber + 4 thinly sliced radishes, pickled) 
Coriander 
Mint
Fresh jalapeño or red chilli, chopped (optional)   

Method  

1. Heat oil in a large deep pan or pot.
2. Season chicken well and brown for 3-4 minutes a side. 
3. Lower heat and add sauce ingredients. Season. Cover and simmer for 20-25 minutes. 
4. Remove chicken from pan, cool and shred chicken.Set  
5. Bring sauce to a quick simmer and reduce to a tomato sauce consistency.
6. Add chicken to sauce. Season to taste.
7. Top the toasted buns with cabbage, pickles, chicken, herbs and chilli just before serving. 
8. .Add fresh herbs just before serving, sandwich closed and serve.  

Recipes and styling: Liezl Vermeulen 
Photographs: Zhann Solomons  

Also read: 4 refreshing cocktails for warmer days

Smoky citrus chicken sosaties  

Makes 8-10  

Ingredients 

4-6 deboned chicken thighs 
Salt and milled pepper
3 Tbsp orange marmalade
Juice (60ml) and zest of 2 limes (lemon juice works well, too)
Glug of olive oil
2 tsp crushed garlic & ginger
½ tsp smoked paprika 
2 sprigs each thyme and rosemary, leaves picked   

 For serving   

Couscous salad
Pomegranate rubies
Sliced red onion
Mint   

Method 

1. Cut chicken into strips and season.
2. Whisk together marmalade, lime juice, olive oil, crushed garlic & ginger, smoked paprika and herbs. 
3. Coat chicken thoroughly and allow to marinate for 1 hour. Thread chicken onto bamboo skewers, alternating with fruit. 
4. Braai over medium-hot coals for about 20 minutes or air fry for 15-20 minutes, turning and basting regularly with leftover marinade.
5. Place the skewers on a plate with the couscous salad and add a generous squeeze of lime juice. 
6. Serve topped with pomegranate rubies, redonion and mint.   

Recipes & styling: Gail Damon 
Photographs: Fresh Living Magazine 

Chicken wraps with cranberry and whipped feta 

Makes 4 wraps 

Ingredients 

1 cup smooth cottage cheese
1 cup feta
¼ cup parsley, chopped
4 wholewheat wraps
½ red onion, thinly sliced
½ cup cranberries, chopped
¼ cup almonds, chopped
1 cups cabbage, shredded
3 chicken breasts, grilled and sliced 

Method 

1. Beat the cottage cheese and feta together until smooth.
2. Fold in the chopped parsley and set aside.
3. Placea wrapon a clean surface. Spread with an even layer of the whipped feta, then top with sliced onion, cranberries, almonds and shredded cabbage. 
4. Place the grilled chicken slices in the middle of the wrap, leaving a 5cm space at the bottom. 
5. Fold the bottom of the wrap up, then roll tightly into a cigar shape. Repeat with the remaining wraps.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

Also read: Ask the expert: Fried chicken, Japanese style 

The post Spring chicken dishes for delicious dinners appeared first on MyKitchen.

Ready to spring into flavour? The weather is finally warming up and we can’t wait to dive into these four fresh and fruity drinks to brighten up the day. 

Lemon and mint green iced tea  

Makes 1L // Total time 15 minutes [plus refrigeration]

Ingredients 

1L boiling water 
2 teabags green tea 
6 mint leaves, plus to garnish 
2 lemons, sliced 
2 Tbsp honey    

Method  

1. Combine the boiling water, teabags, mint and lemons in a heat-safe bowl or jug.
2. Add the honey and stir to dissolve.
3. Set aside to infuse for 5 minutes, then remove the teabags and refrigerate until cold.
4. Top up with water to taste.
5. Serve poured over ice, and garnish with lemon and mint. 

Words by Sjaan van der Ploeg
Photography: Fresh Living Magazine 

Gooseberry lemonade 

Makes 1.8 L // Cooking time 20 minutes

Ingredients 

For the gooseberry lemonade 

4 lemons, juiced
4 Tbsp honey
⅔ cup gooseberries
8 mint sprigs  

To serve 

1.5 L sparkling water
3 cups gooseberries
1 lemon, sliced  

Method  

For the gooseberry lemonade 

1. Blend the lemon juice, honey and gooseberries until smooth.
2. Push the mixture through a sieve, reserving only the liquid.
3. Stir through the mint and refrigerate until needed.

To serve 

1. Mix the lemonade (about 1½ cups) with the sparkling water. Pour into glasses filled with ice and top with extra gooseberries and a slice of lemon.

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

Carrot, ginger and turmeric slushie 

Serves 2 // Total time 15 Min

 
Ingredients 

5 carrots, peeled and chopped
1 tsp fresh ginger, grated
½ tsp ground turmeric
½ orange juice
2 Tbsp lime, zested and juiced
1 cup water
Handful of ice 

Method 

1. Add all the ingredients to a blender and blitz until smooth. 
2. Strain liquid mixture through a fine mesh sieve and pour into 2 glasses. 
3. Serve with fresh lime wedges.

Breakfast smoothie  

Makes 2  

Ingredients   

1 tub (180g) blueberries, plus extra for serving (optional) 
½ cup toasted oats, plus extra for serving (optional) 
2 Tbsp honey 
2 cups plain yoghurt 
Sprigs of mint, for serving   

Method  

1. Add ingredients, except mint, to a blender and blitz until smooth. Decant into serving glasses and garnish with mint leaves, plus extra berries and toasted oats if you like.

Recipes & styling: Fresh Living Magazine
Photography: Fresh Living Magazine 

The post 4 Sensational fresh sips for spring  appeared first on MyKitchen.

Spring is on our doorstep and we can’t wait to take our picnic basket out of storage to enjoy an outdoor feast in plush greenery and sunlight. Make sure to use these great packing tips for your next al fresco meal: 

Keep the menu simple 

Choose foods that can sit outside for a while and make your menu straightforward. Who says simple has to be boring? “Any time you’re trying to overdo it at a picnic, you’re heading in the wrong direction,” says Wendy Weston, founder of Perfect Picnic New York City. Foods like sandwiches, quiches and pizzas are easy to pack, transport and eat anywhere – hot or cold.  

Impress your friends with these delicious chicken, corn and chive mini quiches! 

@allydavina_ugc Easy was to give your picnic the cute vibe#sandwiche#picnic#togo#kitchen#fresh#fyp ♬ Cupid – Twin Ver. (FIFTY FIFTY) – Sped Up Version – sped up 8282

Pack for comfort 

You’ll spend most of your day lounging with your loved ones, so why not make it as comfortable as possible? Throw in a generously sized picnic blanket, preferably lined and thick. Depending on how far you have to lug your items from the car, pack some camping chairs, a small fold-out table and cushions (your back will thank you later). 

Don’t forget the entertainment 

Pack activities for an entertaining afternoon. A board game is small enough to take with you – just make sure it’s suitable for a large group of people (the 30 Seconds board game is always a winner). You can also take a Bluetooth speaker for music or think of fun lawn games to get everyone up and moving. 

Use a cooler box instead of a wicker basket for food 

Wicker baskets may give you that traditional picnic aesthetic (for that perfect Instagram-worthy picture you plan to snap), but it’s not great at keeping your food and drinks safe from the heat. Pack your food in a cooler box instead to control the temperature. A great tip is to freeze water bottles and pack them to keep your drinks extra chilled. Added bonus? You’ll have cold water to drink as it defrosts.    

Cut back on waste with reusable containers 

Ditch the single-use plastic containers and pack and transport your food in reusable containers. You’ll cut back on trash, they’ll fit neatly into the cooler box and will be easy to pack and unpack. 

Take utensils 

Do you really need to take a bottle opener? Is it necessary to take a butter knife and a breadknife and a serving spoon? Yes! It depends on the food and drinks you are packing. Remember, you are outside. So, pack the items you’ll need to open, serve and eat. 

Make this refreshing ice tea – perfect for the whole family. 

Also read: Snack planning for your next road trip 

 Photography: Pexels

The post 6 tips to pack your picnic basket like a pro appeared first on MyKitchen.

Known as pollo al limone in Italian, this fresh lemon chicken makes the perfect springtime dish! Serve with your choice of vegetables and herbs.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
For the lemon chicken
4 chicken breasts, pounded until ½ cm thick
1 tsp salt
1 tsp pepper
4 tbsp flour
For the sauce
1 garlic clove, finely chopped
½ cup chicken stock
¼ cup white wine
Juice of 1 lemon
2 tbsp chopped parsley
½ cup cream
For the lemon slices
½ cup olive oil
1 lemon, cut into thin slices
Dried thyme

METHOD
For the lemon chicken
1. Season the chicken breasts with the salt and pepper. Then coat in the flour, shaking off any excess.
2. Heat some oil over medium-high heat, cook the chicken breasts, turning occasionally until browned on all sides and almost cooked through. Set aside to rest.
For the sauce
1. In the same pan, sauté the garlic until fragrant. Deglaze the pan with chicken stock and white wine.
2. Add the lemon juice, parsley, and cream. Bring to a boil and allow to reduce for 3 minutes.
3. Add the chicken breasts and cover. Simmer until cooked all the way through. Season to taste.
For the lemon slices
1. Heat the olive oil in a pan over high heat.
2. Sprinkle the lemon slices with thyme and gently drop into the oil.
3. Shallow fry the lemon slices for a few seconds on each side, until fragrant and slightly charred.
4. Dish the chicken up on to a serving platter and spoon over the lemony sauce. Serve with extra parsley and fried lemon slices.

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

This lemony chicken linguine is another fresh Italian favourite!

The post Lemon chicken with fried lemon slices appeared first on MyKitchen.