We all scream for ice cream! The hot days aren’t over yet, so why not whip up a batch of this delicious summery lavender-berry nice cream?

Serves 6 // COOKING TIME 5 min, plus freezing time

INGREDIENTS
8 bananas, peeled, cut into chunks and frozen
1½ cups frozen blueberries, plus extra to serve
2 tbsp honey
2 tsp vanilla essence
1½ tsp dried, finely chopped lavender buds
6 ice cream cones (optional)

METHOD
1. Add the bananas, blueberries, honey and vanilla to a food processor and blend until smooth and fluffy, scraping down the sides every now and then.
2. Stir in the lavender buds.
3. Spoon into a freezer-proof container and place in the freezer for 10–15 minutes to harden.
4. To serve, spoon the nice cream into cones or divide between bowls. Top with extra berries and serve immediately.

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

Keen to try some new and exciting flavours? Check out these carrot cake ice cream cones.

The post Savour summer with this lavender-berry nice cream appeared first on MyKitchen.

You can put together this this steak and pear salad in no time for a fresh and light summery dish. Don’t forget the home-made dressing!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the steak
500 g steak
2 tbsp olive oil
For the dressing
2 tbsp red-wine vinegar
2 tbsp chopped mint
⅓ cup olive oil
Salt and pepper
For the pear salad
1 cup watercress
2 cups rocket
2 radishes, thinly sliced
1 pear, cored and thinly sliced
1 wheel feta, crumbled
¼ cup pumpkin seeds, toasted

METHOD
For the steak
1. Heat a griddle pan over high heat. Drizzle the steaks with olive oil and season generously.
2. Grill for 2–3 minutes a side, then remove from the heat and rest before slicing into thin strips.
For the dressing
1. Whisk all ingredients in a bowl. Season to taste.
For the pear salad
1. Toss the watercress, rocket, radishes and pear slices together in a bowl.
2. Top the salad with feta, toasted pumpkin seeds and slices of steak.
3. Drizzle the dressing over the salad or

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

Steak also pairs deliciously with spanspek and paprika in this supercharged salad.

The post Steak and pear salad with home-made mint dressing appeared first on MyKitchen.

Building your meals around what produce is in season means fresher food, and since it’s summer, these coconut cakes with figs and yoghurt are a must!

MAKES 6 // COOKING TIME 1 hour

INGREDIENTS
1 cup coconut sugar or xylitol
¾ cup coconut oil
3 eggs
½ cup milk
½ cup water
1 tsp vanilla essence
1½ cups coconut flour
½ cup almond flour (or any nut flour)
2 tsp baking powder
6 fresh figs, thinly sliced
Double-cream yoghurt, to serve
Honey (optional)

METHOD
1. Preheat oven to 180°C. Grease and line 6 small cake tins, about 6 cm in diameter.
2. Cream together the coconut sugar or xylitol and coconut oil. Then add the eggs, mixing until well incorporated.
3. Add milk, water and vanilla, and mix until incorporated.
4. In a separate bowl, whisk together coconut flour, almond flour and baking powder. Add the dry ingredients to the wet and combine thoroughly.
5. Pour the batter into the cake tins and bake for 30 minutes, or until golden brown. Switch off the oven and allow to cool in the oven for 15 minutes before removing.
6. Arrange the fig slices on top of each of the coconut cakes, add a dollop of yoghurt, and drizzle with some honey if you would like added sweetness.

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

For an extra elegant treat at your next summer dinner party, serve these brownie and coconut sorbet sandwiches.

The post Healthy coconut cakes with figs and yoghurt appeared first on MyKitchen.

We love fresh bowls of fruit in summer, but this watermelon poke bowl takes it a step further. You can also add a cubed chicken breast for extra protein.

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
2 cups cooked brown rice (±½ cup dry rice)
3 cups cubed watermelon
1 avocado, quartered
¼ cup pickled ginger
2 tbsp sesame seeds
2 spring onions, sliced
Micro-coriander, to serve
¼ cup tahini
4 tsp soy sauce
2 tsp honey

METHOD
1. Arrange the brown rice, watermelon cubes, avocado and ginger in bowls. Sprinkle with sesame seeds, spring onions and micro-coriander.
2. Whisk together the tahini, soy and honey. Drizzle over the bowls.

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

What about breakfast? We have you covered with this melon muesli breakfast bowls.

The post Love summer with this watermelon poke bowl appeared first on MyKitchen.

This roasted carrot salad with feta, strawberries and basil dressing will brighten up your summer feasts this festive season.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the dressing
1 cup basil
¼ cup olive oil
2 tbsp red-wine vinegar
½ tsp chilli flakes
½ tsp salt
For the roasted carrot salad
600 g baby carrots
2 tbsp olive oil
1 tsp nutmeg
½ tsp cinnamon
½ tsp ground ginger
½ tsp salt
1 tsp dried parsley
¼ cup basil
1 cup sliced strawberries
2 wheels feta

METHOD
For the dressing
1. Add all the ingredients to a food processor and blend until smooth.
For the roasted carrot salad
1. Preheat oven to 180°C.
2. Pat the carrots dry and toss them with the olive oil. Add the nutmeg, cinnamon, ginger, salt and parsley. Toss to coat.
3. Arrange the carrots on a baking tray and roast for 20–25 minutes, until they are just tender.
4. Arrange the carrots on a serving dish. Top with basil, strawberries and crumbled feta. Drizzle with the dressing.

Recipe & styling: Dylan Norton
Photography: Gareth van Nelson // HMimages.co.za

For an extra sweet and Christmassy option, try our marmalade glazed carrots with candied pecans.

The post Roasted carrot salad with feta, strawberries and basil appeared first on MyKitchen.

You can forget about boring sides this festive season. This red and green Christmas salad brings the cheer and the flavour!

SERVES 8 // COOKING TIME 25 min

INGREDIENTS
1 cucumber
300 g baby salad leaves
200 g feta, cubed
200 g strawberries, halved
¼ cup sunflower seeds, toasted
¼ cup dried cranberries

METHOD
1. Use a vegetable peeler or mandolin to cut the cucumber into ribbons.
2. Gently toss together all the ingredients in a large salad bowl.

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

Making the switch to a healthier festive season? Find out how here.

The post Make this red and green Christmas salad your summer go-to appeared first on MyKitchen.