This pasta is a quick, mid-week summer meal that’s filled with flavour. 

Garlicky basil & mussel pasta

Serves 4 

Ingredients

1 box (500g) crumbed garlic half shell West Coast mussels
1 Tbsp olive oil
1 packet (400g) red lentil pasta, linguine or spaghetti
1 tub (120g) basil pesto
1 Tbsp butter
1 packet (125g) mangetout
2 cloves garlic, chopped
4-5 radishes, sliced
Salt and milled pepper
Lemon or lime juice, to finish
Basil leaves, to garnish 

Method

1. Preheat oven to 200˚C.
2. Place mussels on a baking tray, drizzle with oil and roast for 15-20 minutes. 
3. Cook pasta according to packet instructions.
4. Drain, rinse and toss pasta with pesto.
5. Heat a pan with butter on a medium-high heat, fry garlic and mangetout for about 3-4 minutes. 
6. Divide pasta, mussels and radishes between 4 plates. 
7. Season and drizzle with lemon or lime juice and garnish with fresh basil. 

Recipe & photos courtesy of Fresh Living magazine

Also read: Creamy lemon pasta

The post Garlicky basil & mussel pasta appeared first on MyKitchen.

Beat the heat with the crisp crunch of cucumbers! These cool recipes are the ultimate summer sidekick – light, tasty and guaranteed to keep things fresh when the days get hot. 

Refreshing cucumber and rosemary spritzers 

Makes 4  

Ingredients 

5cm piece cucumber, chopped
1 tsp rosemary
600ml dry white wine
200ml soda water 

To serve 

4 cucumber ribbons
1 cup ice
4 sprigs rosemary
4 slices radish (optional) 

Method 

1. Place the cucumber and rosemary in a blender and blend 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 

Cucumber granita  

Makes 6 cups   

Ingredients 

¼ cup castor sugar 
1 cup boiling water 
1½ large cucumbers, chopped + extra slices for serving 
2 limes or 1 lemon, zested and juiced 
1 Tbsp freshly grated ginger 
1 green apple, sliced 
1 punnet (20g) fresh mint, leaves picked  

Method 

1. Add sugar to boiling water and stir to dissolve. 
2. Place remaining ingredients into a food processor, then add the sugar solution. 
3. Blend for 20-30 seconds until combined and smooth. 
4. Pour mixture into a shallow tray or container. Use a few if necessary – the liquid should be in a thin layer.  
5. Freeze mixture for 2-3 hours. Use a fork to scrape every 20 minutes to create the fine ice crystals. Serve in glasses with slices of cucumber.

Words: Sjaan van der Ploeg 
Photography: Zhann Solomons  

Rice and red kidney bean burgers with cucumber-garlic yoghurt 

Serves 6 

Ingredients 

For the rice and red kidney bean burgers 

1 can red kidney beans, drained
¾ cup cooked brown rice
½ cup breadcrumbs
2 celery sticks, roughly chopped
1 onion, chopped
1 egg
1 clove garlic, crushed
1 tsp ground cumin
1 tsp paprika
Salt and milled pepper 

For the cucumber-garlic yoghurt 

1 cup yoghurt
½ cucumber, grated and drained
1 clove garlic, crushed
 

To serve 

6 seeded brown rolls, halved 
Handful baby spinach
2 carrots, ribboned
½ red cabbage, thinly sliced 

Method 

1. For the rice and red kidney bean burgers, pulse all the ingredients together in a food processor until well combined.
2. Shape the mixture into 2cm thick patties. Rest on a baking tray. 
3. For the cucumber-garlic yoghurt, combine all the ingredients and set aside. 
4. Preheat a pan with olive or coconut oil. Once hot, add your patties and gently fry for 10–12 minutes until heated through.
5. To serve, toast your bread rolls. Spread the yoghurt over the rolls, then top with a burger patty, baby spinach, carrot ribbons and red cabbage. 

Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za 

Cucumber goddess sandwich  

Serves 2  

Ingredients 

For the mayonnaise pesto  

¼ cup mayonnaise 
2 Tbsp basil pesto  

To serve  

4 slices seeded brown bread, toasted 
½ large cucumber, thickly sliced 
1 avocado, sliced 
Handful lettuce, washed 
Small handful micro herbs 
1 lemon, juiced 
Salt and milled pepper  

Method 

1. Combine mayonnaise and pesto. 
2. Spread two slices of bread with pesto mayo and top each with a layer of cucumber, avocado,lettuce and herbs.  
3. Finish each sandwich with a drizzle of lemon juice and seasoning. Close with remaining toast to create a sandwich. 

Chef’s tip: Bulk up this sandwich with shredded rotisserie chicken, ham or roast beef for a more substantial lunch.   

Words: Chad January
Photography: Zhann Solomons  

Also read: 4 Summer sorbet recipes you’ll crave all season

The post 4 Cool cucumber recipes perfect for summer days appeared first on MyKitchen.

These fruity, refreshing sorbet recipes are the perfect way to cool down and are ideal for hot summer days. The vibrant flavours and easy recipes are the perfect excuses (like we need any, right?) to make your summer chilled and utterly tasty. 

Mixed berry and mango sorbet 

Makes 1.5L  

Ingredients 

For the mixed berry sorbet  

4 cups (500g) frozen mixed berries 
1 tin (385g) condensed milk 
¼ cup lemon juice 
2 stalks fresh mint (10 leaves) 
 

For the mango sorbet  

4 cups (500g) frozen mango cubes 
1 tin (385g) condensed milk 
¼ cup orange juice 
Honey, for serving  

Method 

1. Add the mixed berry sorbet ingredients to a high-powdered blender and blitz until smooth. 
2. Decant the mixture into a bowl and place in the freezer. 
3. Repeat process with mango sorbet ingredients. 
4. Add scoops of each sorbet into a square baking tin and swirl through with a knife. 
5. Freeze overnight until solid, then serve scoops in bowls or on top of cones with a drizzle of honey, if you like.  

Cook’s note: Instead of buying frozen berries, simply slice up your seasonal fruit and freeze before blending to make this sorbet. (You can use peaches, pineapple, kiwi or nectarines). Freezing the fruit before blending also helps achieve a thick, creamy consistency and freezes faster than room temperature fruit.  

Recipe & styled: Sjaan van der Ploeg
Photographs: Zhann Solomons

Pink lemonade and mint sorbet

Makes 1.5L //Total time 20 min plus freezing time  

Ingredients 

1 cup sugar 
¼ cup water  
4 sprigs fresh mint, chopped + extra for serving 
500ml lemonade 
2 large punnets strawberries + extra for serving  

Method 

1. In a saucepan, heat the sugar, water, mint and half the lemonade together. Stir until the sugar has dissolved and a syrup has formed.
2. Remove from heat and set aside to cool completely. 
3. Blitz together the cooled syrup and strawberries until smooth. 
4. Stir through the remaining lemonade and pour into a 2L plastic container. 
5. Cover with clingfilm and freeze for 8-12 hours or until firm. 
6. Serve scoops of the sorbet in ice cream cones, garnished with fresh berries and topped with mint. 

Recipes & photos courtesy of Fresh Living Magazine

Pawpaw and sesame seed sorbet 

Serves 6 // Cooking time: 30 min + freezing time 

Ingredients 

½ cup sugar
½ cup water
2 cups peeled and diced pawpaw
1 cup white wine
Juice and zest of 2 lemons
½ tsp sesame oil
2 Tbsp black sesame seeds 

Method 

1. Heat the sugar and water over low heat until the sugar has completely dissolved.
2. Add pawpaw, wine, lemon juice and zest, and sesame oil. Blend until smooth.
3. Pour the mixture into a shallow dish andplacein the freezer. Stir sorbet every hour until completely frozen. (Or use an ice cream maker.) 
4. Serve the sorbet sprinkled with sesame seeds.

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

Mixed berry sorbet  

Makes 1.5L  

Ingredients 

500g frozen mixed berries 
2 bananas, peeled, chopped and frozen 
300g fat-free plain yoghurt 
1 lemon, juiced  

Method 

1. Add ingredients to a food processor and blitz for 2-3 minutes until smooth and thick. 
2. Pour into a loaf tin, scattering extra berries to ripple through. 
3. Cover tin in cling wrap and freeze for 4 hours minimum, or overnight. 
4. Remove from the fridge 20 minutes before serving, dish with a hot spoon for easy scooping. 

Recipe & styled: Sjaan Van Der Ploeg 
Photography by: Austin Taylor

Also read: 4 Breakfasts that taste like summer  

The post 4 Summer sorbet recipes you’ll crave all season appeared first on MyKitchen.

’Tis the season for sparkling parties and sun-soaked celebrations! With these irresistible canapé recipes, you’ll have the perfect festive bites to keep the cheer flowing and your guests coming back for seconds (and thirds). 

Tuscan toast 

Serves 8 as a snack 

Ingredients 

3 red peppers 
¼ cup olive oil 
3 shallots or 1 red onion, finely chopped 
4-6 cloves garlic, finely chopped 
2 sprigs origanum, picked and chopped 
2 Tbsp red wine vinegar 
1 Tbsp brown sugar 
¼ cup pitted black olives, sliced 
2 Tbsp capers or caper berries, drained + extra for serving 
Handful parsley, chopped 
Salt and milled pepper 
1 olive or plain French loaf, sliced 
1 clove garlic, peeled and halved 
Olive oil, for drizzling
 

For the ricotta topping  

1 tub (250g) ricotta 
⅓ cup sour cream 
1 lemon, zested and juiced 
Handful chopped parsley  

Method 

1. Place the peppers on an open flame or grill in the oven on high to scorch and blacken the skin of the peppers. Once blackened, place the peppers in a bowl and cover with cling wrap. Set aside to sweat for about 10 minutes.  
2. Uncover and peel the peppers. Cut the peppers into strips, discarding the skins and seeds.  
3. Heat oil over medium-low and sauté onion for 5 minutes. Add garlic and sauté another 2-3 minutes.  
4. Add origanum, vinegar and sugar, and cook for 3 minutes to reduce.  
5. Stir in peppers, olives and capers, then simmer for 3-5 minutes, stirring occasionally. Remove from heat, add parsley and season.  
6. In a dry pan, toast the bread slices until golden and crisp. Remove and rub garlic cut-side down on bread to infuse flavour.  
7. Combine the ricotta topping ingredients, mashing with a fork as needed.  
8. To assemble, top the toast with ricotta mixture and peppers. Drizzle with olive oil, scatter with extra caper berries and serve.  

Recipe & styling: Lichelle May
Photography: Zhann Solomons 

Tempura prawns with granadilla cream cheese   

Serves 6  

Ingredients 

250g cream cheese
½ cup granadilla pulp
1 cup flour
1 cup soda water
1 tsp salt
Vegetable oil, for deep-frying
100g prawns, cleaned, with tails attached
100g panko breadcrumbs
1 French loaf, cut into 2cm slices  

Method  

1. Combine the cream cheese and the granadilla pulp. Set
2. Whisk together the flour, soda water and salt to form a smooth batter.
3. In a deep pot, heat the vegetable oil to medium heat.
4. Dip the prawns in the tempura batter, then the panko breadcrumbs. Deep-fry them until golden and crisp. Drain on paper
5. To serve, spread a generous layer of granadilla cream cheese on each slice of bread, top with a tempura prawn and serve immediately.

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

Lemony lamb frikkadels on beetroot raita 

Serves 4-6  

Ingredients  

1 pack (500g) lamb mince 
1 onion, finely chopped 
2 cloves garlic, minced 
¼ cup breadcrumbs 
1 egg, whisked 
Zest and juice of 2 lemons 
1 tsp ground cumin 
1 tsp ground cardamon 
½ tsp cinnamon 
Handful chopped mint, parsley and coriander 
Salt and black pepper 
Vegetable oil, for frying 
 

For the raita   

3-4 cooked beetroots, grated 
1 cup double-cream plain yoghurt 
1 Tbsp olive oil 
Squeeze of lemon juice 
½ tsp ground cumin 
1-2 green chillies, deseeded and chopped (optional) 
 

For serving   

Chopped salad (we used a combination of cucumber, tomato and red onion) 
Handful rocket or micro herbs    

Method   

1. Combine mince, onion, garlic, breadcrumbs, whisked egg, lemon juice and zest, spices and herbs in a bowl. Season. 
2. Roll into golf ball-sized portions and chill in fridge for 30 minutes. 
3. Heat a glug of oil in a pan over medium heat. Fry frikkadels in batches for 10-12 minutes until golden-brown and cooked through. 
4. Remove and drain on kitchen towel. 
5. Place raita ingredients in a food processor and blitz until smooth. Season to taste. 
6. To serve, spread raita over a platter and top with salad, rocket or micro herbs and frikkadels.  

Recipe, styling & photography: Fresh Living magazine 

Pork bombas with fresh tomato & garlic 

Makes 16-18 

Ingredients 

Glug olive oil
½ (about 110g) smoked Spanish chorizo, cubed
1 small onion, finely chopped
½ packet (375g) frozen pork bangers, defrosted
1½ tsp smoked paprika
Salt and milled pepper
½ cup sherry or balsamic vinegar
 

4 large potatoes, peeled and quartered
1½ Tbsp olive oil
Oil, for deep frying
Flour
2-3 eggs, whisked
Breadcrumbs (or panko crumbs), for coating
 

For the tomato garlic 

3-4 tomatoes, grated
Glug olive oil
2 cloves garlic, grated
Salt and milled pepper 

Method 

1. Heat oil in a pan over medium heat.
2. Fry chorizo cubes until crispy and oils are released. Remove and set aside.
3. Add onion and fry for 5-8 minutes until soft.
4. Remove pork sausages from casing and fry with onion, breaking up with a wooden spoon as it cooks, until browned.
5. Add paprika and sherry or balsamic vinegar and allow to simmer for 15-20 minutes.
6. Add cooked pork mince and chorizo to a food processor and pulse to a course texture. Cool completely.
7. Boil potatoes until fork tender and pass through a sieve, or mash using a potato ricer.
8. Add olive oil, season and roll into balls (about 20-30g each).
9. Using your index finger, make an indent halfway through the centre of each potato ball.
10. Fill with about 2 tsp pork and chorizo filling and close potato around filling, smoothing into a ball. Allow to set in the fridge for 20 minutes.
11. Combine tomato and garlic ingredients, season well and set aside to infuse.
12. Dredge each ball in flour, egg and breadcrumbs.
13. Heat oil until shimmering hot and deep fry until golden brown and crispy. Drain on kitchen paper and season.
14. Serve hot with tomato and garlic dipping sauce.

Recipes and styling: Gail Damon
Photographs: Zhann Solomons 

Fondue sliders with beer and cheese sauce 

Makes 12  

Ingredients  

12 store-bought mini cocktail buns 
1 pack (12) butchery meatballs 
2 Tbsp olive oil   

For the sauce   

3 Tbsp butter 
3 Tbsp flour 
1 cup milk 
½ cup pale ale beer 
Salt and milled pepper 
1½ cups grated Cheddar 
1 cup grated mature Cheddar 
 

For serving   

Dijon mustard 
Handful fresh salad leaves 
6 gherkins, sliced 
12 slices Emmental (optional)    

Method   

1. Flatten meatballs into patties, slightly larger than the buns. 
2. Heat oil in a pan and fry patties to your liking. Set
3. For the sauce, heat butter in a pot until bubbling. Stir in flour and cook for a minute until smooth. 
4. Gradually whisk in milk, then add beer, whisking
5. Season and cook for 3 minutes. 
6. Add cheese and stir until melted. 
7. Top halved buns with mustard, leaves, gherkins, patties and Emmental Add generous dollops of sauce and serve hot.

Recipe, styling & photography: Fresh Living magazine 

Brownie bites with berry buttercream & candy floss  

Serves 8 

Ingredients 

550g Ina Paarman’s chocolate brownie mix 
125g butter, softened 
250g icing sugar, sifted 
2 Tbsp milk   

For the coulis   

1 cup frozen mixed berries 
2 tsp lemon juice 
Sugar, to taste   

To serve   

1 cup fresh berries 
½ tub pink candy floss   

Method 

1. Bake the brownie batter according to box instructions. Cool completely. 
2. Use a cookie cutter to cut small circles out of the brownie tray. Arrange on a serving platter. 
3. Whisk butter and icing sugar together for about 3 minutes or until light and fluffy. Add milk if needed to slightly loosen the mixture. 
4. Place frozen berries in a pot over medium heat. Add lemon juice and bring to a simmer for 10-15 minutes until thick and syrupy, stirring constantly. Add sugar to taste and allow to cool completely.
5. Add spoons of the berry coulis to the buttercream and swirl through. 
6. Using a piping bag or spoon, dollop buttercream on each brownie. Drizzle with extra berry coulis. 
7. Finish off by adding a bite of candy floss just before serving, to avoid melting.

Cook’s note: Don’t throw away the off-cuts! Once you’ve cut out your brownies, combine the remaining bits to form a base for cake pops.  

Recipes and styling: Chad January 
Photography: Zhann Solomons 

Also read: 3 festive charcuterie board ideas

The post Canapé recipes to keep on high rotation this festive season  appeared first on MyKitchen.

Almost as popular as a frozen margarita, this icy, crunchy cocktail captures summer in a drink. To turn into a mocktail, omit the tequila.

Frozen mangorita

Serves 2-4 

Ingredients

300g frozen mango cubes
¼ cup tequila of choice
2 Tbsp lime juice
¼ cup water
2 Tbsp white sugar
3 large handfuls ice
Coarse salt, for coating 
Tajin spice 

Method

1. Add mango, tequila, lime juice, water and sugar to a food processor and blitz until smooth, about 1-2 minutes. (Add a splash of extra water if the mixture doesn’t blend easily at first.)
2. Place one plastic bag inside another, creating a double bag. Fill with ice, tie closed and use a rolling pin to smash into small bits. (This makes it easier for the blender to break up the ice).
3. Add ice to the blender with the mango mixture and blend for another minute to form a slushy.
4. Combine salt and spice on a flat plate.
5. Dip glasses into a shallow dish of lemon juice or water, then press into salt mixture, turning around to coat the inside and outside of the rim.
6. Decant frozen mangorita into glasses, finish with a wedge of lime and enjoy.

 

View this post on Instagram

 

A post shared by MyKitchen (@mykitchen_mag)

Bartender’s note 

Instead of using mango fruit, you can simply decant pure mango juice into 3-4 ice cube trays and freeze overnight before blending along with the other ingredients. 

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons

Also read: Raise your glass to the New Year with 4 festive drinks 

The post Frozen mangorita appeared first on MyKitchen.

Wake up and enjoy the flavours of summer with these breakfasts that feel like a splash of sunshine. 

Stone fruit muesli crumble   

Serves 4 

Ingredients 

For the muesli crumble 

3 cups rolled or regular oats
½ cup desiccated coconut
¼ cup chopped mixed nuts 
¼ cup chopped mixed dried fruit 
2 oranges, zested and juiced 
¼ cup melted butter
¼ cup dark brown sugar
6 plums or nectarines, halved 
½ cup orange juice  
1 tsp vanilla
¼ cup dark brown sugar
1 tub (230g) crème fraiche or cultured cream
3 Tbsp honey   

Method 

1. Preheat oven to 180°C.
2. In a large, greased baking tray, combine all the muesli crumble ingredients and toss through to combine.
3. Bake for about 10-15 minutes, stirring regularly until golden and toasted. Remove and set aside to cool.
4. Place plums or nectarines into a baking tray or skillet.  
5. Whisk together orange juice, vanilla and brown sugar. Pour mixture over the stone fruit and bake for about 20-25 minutes or until softened and sticky.
6. Whisk together the crème fraiche and honey, then set aside.
7. Serve the stone fruit with muesli crumble and honey crème fraiche.  

Recipes & styling: Chad January
Photography by: Zhann Solomons 

Cheesy shakshuka buns 

Serves 4 – 6  

Ingredients 

For the creamed spinach sauce  

2 Tbsp canola oil 
2 onions, chopped 
1 red pepper, chopped 
4 cloves garlic, chopped 
50g tomato paste 
1 Tbsp smoked paprika 
2 tsp ground cumin 
1 tsp chilli flakes 
Pinch of ground cinnamon 
2 cans (400g each) chopped and peeled tomatoes 
1 cup vegetable or chicken stock 
6 eggs, poached 
6 brioche-style buns 
Butter or oil, for brushing 
2 (125g each) Camembert wheels 
Handful coriander 
Chilli oil, for serving  

Method 

1. Heat oil in a pan and sauté onions and red peppers for about 8-10 minutes or until onions are golden.
2. Add garlic, fry for a minute and then add tomato paste and spices. Stir and fry until sticky, about 1-2 minutes.
3. Add chopped tomatoes and stock, then bring to a simmer, cooking for 10-12 minutes.
4. Cut the tops off the buns, leaving the bottom-half 2-3cm Press down the inside of buns, leaving a clear border all around (this will help hold the shakshuka sauce later).
5. Brush inside of buns (and the border) with some butter or oil.
6. Cut the cheese and place inside buns. Bake for 4-6 minutes or until cheese is molten and bread is crisp.
7. Spoon filling into bread cavities, place an egg inside and top with coriander. Serve immediately.

Recipe & styling: Liezl Vermeulen 
Photography by: Zhann Solomons 

Egg breakfast bowls  

Serves 4  

Ingredients 

For the crispy beans  

410g white beans, drained and rinsed
1 tsp each garlic powder, onion powder, chilli flakes and dried basil
Salt and milled pepper
2 Tbsp corn flour
¼ cup olive oil  
150g button mushrooms, sliced
Canola oil, for frying
1 Tbsp butter
4 eggs, fried
4 tortillas, toasted
2 avocados, diced and drizzled with lemon juice  

Method 

1. Preheat oven to 180°C. 
2. Arrange beans on a baking tray and pat down with paper towel to remove excess moisture. Bake for 10 minutes to dry out. Remove.
3. Toss beans in seasonings and corn flour. Place on a lined baking tray and coat with a generous drizzle of olive oil.
4. Roast beans for 20-30 minutes, or until crispy and golden.
5. Heat oil in a pan over medium heat and fry mushrooms, about 10 minutes or until golden. Remove and set aside.
6. Add another drizzle of oil in the same pan, along with butter and fry eggs to the desired consistency – we opted for saucy, runny yolks.
7. Top tortillas with eggs, crispy beans, mushrooms and avocado. Serve warm. 

Recipes & Styling: Sjaan van der Ploeg 
Food assistant: Lerato Motau 
Photography: Zhann Solomons 

Herby crêpes with whipped feta 

Serves 4 

Ingredients 

For the whipped feta  

4 discs feta 
2 Tbsp feta water 
¼ cup plain yoghurt 
Handful herbs of your choice 
Milled pepper  

For the crêpes  

1 cup (25g) rocket 
1 cup (30g) baby spinach 
1 egg 
½ cup milk 
¼ cup water 
½ cup flour 
½ tsp baking powder 
Pinch salt 
1-2 Tbsp butter, melted  

For the filling  

2 Tbsp butter 
2 tsp olive or chilli oil 
2 baby leeks, sliced 
2 cloves garlic, minced 
1 cup frozen garden peas 
200g baby tomatoes, halved 
Salt and milled pepper 
4 eggs, poached or fried to your liking 
Herbs or micro leaves, to garnish 
Lemon wedges, for serving  

Method 

1. For the whipped feta, combine all ingredients into a blender and blend until smooth. Set
2. For the crêpes, heat a pot of water and blanch the rocket and baby spinach for 30 seconds. Immediately plunge the greens into a bowl of ice water. Squeeze out any excess water.
3. Place the greens into a blender with the egg, milk and water. Blend until smooth.
4. Sift the flour and baking powder into a bowl and add salt.
5. Add herb mixture and whisk to combine.
6. Place ½ Tbsp of butter into a shallow pan and pour a cup of the batter into the pan. Swirl the pan to spread the batter evenly and cook for 1-2 minutes per side or until cooked. Place the cooked crêpes on a plate and cover with a clean tea towel until needed.
7. For the filling, add the butter and oil to a pan over medium heat.
8. Fry leeks for about 3-4 minutes, then add garlic, peas and tomatoes and fry for another 3-4 minutes. Season well.
9. Fill each crêpe with whipped feta, pea mixture and a poached egg. Enclose the crêpes and serve with herbs or micro leaves, lemon wedges and enjoy.

Recipe & styling: Lichelle May 
Photography: Donna Lewis  

Also read: The MyKitchen team’s favourite breakfast spots

The post 4 Breakfasts that taste like summer   appeared first on MyKitchen.