Celebrate the month of love with recipes that blush in romantic reds – designed to make every bite feel like a delicious love letter. 

1. French toast with yoghurt & balsamic strawberries 

Serves 4-5 

Ingredients 

For the balsamic roasted strawberries:  

¼ cup honey (or castor sugar) 
¼ cup balsamic vinegar 
2 tsp vanilla essence or seeds of 1 vanilla pod 
650g strawberries, halved  

1 Ouma bread loaf, cut into 8-10 slices 
3 eggs 
2 shakes ground cinnamon 
¼ cup milk 
Butter and oil for frying 
2 cups plain double-cream yoghurt 
Sugar or honey, to sweeten 
Lemon zest  

Method 

1. Preheat oven to 180°C. 
2. Combine honey (or caster sugar) and balsamic vinegar with vanilla essence (or seeds). Toss balsamic mixture through the strawberries.  
3. Transfer mixture to a baking dish and roast for 25-30 minutes, shaking the tray or dish (not stirring) every 10-15 minutes. Set aside.  
4. For the toast, mix together the eggs, milk and cinnamon.  
5. Heat a pan over medium-high heat with a drizzle of oil and a knob of butter. (Combining the two will ensure the butter doesn’t burn, but browns.)  
6. Dip bread in the egg mixture, ensuring bread is covered with egg all over but not drenched. Fry 1-2 slices at a time in the butter until golden brown on both sides. Remove and repeat with the remaining bread.  
7. Sweeten your yoghurt with honey or caster sugar, if you like.  
8. Serve toast topped with yoghurt and warm berries on the side.

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomon 

2. Tomato, mozzarella & pomegranate salad

Serves 6  

Ingredients 

160g rocket and watercress salad mix
400g tomato medley, sliced
1-2 fresh mozzarella balls
100g pomegranate rubies
Handful of dill, leaves torn
1 packet (60g) store-bought croutons 

For the salad dressing: 

⅓ cup avocado oil
3 Tbsp red wine or pomegranate vinegar
1 finely grated garlic clove
2 tsp Dijon mustard
Salt and milled pepper

Method 

1. Place the salad leaves in a serving bowl or platter.
2. Arrange tomato and mozzarella on the salad. Sprinkle with pomegranate, dill and croutons. 
3. Whisk together dressing.Toss dressing through the salad just before serving.  

Recipe & styling: Lichelle May
Photography by: Zhann Solomons 

3. Frikkadels on unbeatable beetroot raita 

Serves 4-6 

Ingredients  

For the frikkadels  

1 packet (500g) lamb or beef mince 
1 onion, finely chopped 
2 cloves garlic, minced 
¼ cup breadcrumbs 
1 egg, whisked 
2 lemons, zested and juiced 
1 tsp each ground cumin and cardamom 
½ tsp cinnamon 
Handful chopped fresh mint, parsley and coriander 
Salt and milled pepper 
Oil, for frying  

For the raita  

3-4 cooked beetroots, grated 
1 cup plain double-cream yoghurt 
1 Tbsp olive oil 
Squeeze lemon juice 
½ tsp ground cumin 
1-2 green chillies, deseeded and chopped (optional) 
Chopped salad, rocket or micro herbs, for serving 

Method 

1. Combine the frikkadel ingredients and season. 
2. Roll into golf ball-sized balls (about 5cm) and chill in the fridge for 15-30 minutes.  
3. Heat oil in a pan over medium heat. 
4. Fry frikkadels for 10-12 minutes, until they are golden-brown all over and cooked through. 
5. Combine raita ingredients and season. 
6. Spread raita on a platter, top with frikkadels and salad, and serve.

Recipe & photographs courtesy of Fresh Living magazine

4. Ruby stone fruit fridge cheesecake

Serves 8 

Ingredients  

For the base   

1 packet (200g) ginger biscuits 
1/3 cup (80g) butter, softened   

For the filling   

2 tubs (175g each) medium-fat cream cheese 
1 cup (200g) castor sugar 
1 punnet (100g) raspberries 
½ cup (125ml) cream 
1 tsp (5ml) vanilla essence  

For the topping  

3 plums, thinly sliced 
3 nectarines, thinly sliced 
1 punnet (100g) fresh raspberries 
Handful pomegranate rubies  

Method  

1. Blitz the biscuits in a food processor to a fine crumb. Add the butter and mix to combine. 
2. Press the mixture into a 23cm loose-bottomed tart tin. Chill until set.  
3. Blitz together the cream cheese, half the sugar and raspberries. Add a splash of milk if needed.  
4. Whisk together the cream, remaining sugar and vanilla to stiff peaks in a separate bowl. 
5. Whisk a third of the cream mixture into the cream cheese mixture. Then gently fold in remaining cream.  
6. Spoon the mixture over the biscuit base and refrigerate for at least 6 hours or overnight.
7. Before serving, decorate tart with sliced fruit (shaped into spirals or roses), berries and pomegranate rubies. Serve cold.

Recipes & photos courtesy of Fresh Living magazine

Also read: 3 Mexican dishes to turn mealtime into a fiesta

The post 4 Romantically red recipes for the month of love appeared first on MyKitchen.

From pancake lollies to butterscotch popcorn balls – get your (and your kids’) hands deliciously dirty in the kitchen when you make this sweet treat with your kids. Yummy treats, plus a break from those pesky screens? Yes, please! 

Butterscotch popcorn balls 

Makes 12 // Cooking time 25 minutes 

Ingredients 

6 cups popped popcorn (±¼ cup kernels)
375 g castor sugar
90 ml water
20 g butter 

Method 

1. Line a baking tray. Ensure you have ice-lolly sticks and a wooden spoon close by. (You’ll have to work quickly; sugar sets fast.) Place popcorn in a bowl.
2. Melt sugar and water in a pot over medium heat. To stop sugar crystals forming, avoid stirring and rather swirl the pot every now and then. When sugar is dark caramel in colour, remove from the heat and stir in butter.
3. Immediately start pouring the caramel over the popcorn, while stirring with the wooden spoon, ensuring all popcorn is covered.
4. Start forming the mixture into balls using your hands. If it is too hot, use latex gloves.
5. Insert a stick into each ball and place on the tray to set. Store in an airtight container for up to a week.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Homemade chocolate bar 

Makes 20 // Cooking time 4 hours 40 minutes 

Ingredients 

200 g vanilla wafer biscuits
200 g sugar
250 ml cream, warmed
125 ml golden syrup
3 Tbsp butter
½ tsp salt
½ tsp vanilla essence
320 g milk chocolate
500 ml popped rice cereal
500 ml roasted and salted peanuts 

Method 

1. Line a 20 × 20 cm baking tin with baking paper.
2. Arrange the wafers in the tin in a single layer.
3. Melt sugar in a pot over low heat without stirring. Swirl the pan if it looks like the sugar is catching. Let it caramelise until it turns golden.
4. Add cream, syrup, butter, salt and vanilla. Simmer on low heat for 15–20 minutes. Test if it is ready by dropping a little in a cup of iced water – if it forms a toffee-like ball, it’s ready. Pour the caramel over the wafers and place in the fridge to set.
5. Melt the chocolate in a double boiler or in the microwave. Stir in the popped rice and peanuts.
6. Once the caramel has set, spread the chocolate-peanut mixture over it and pop back in the fridge to set fully, about 4 hours. Cut into bars and serve.

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

Banana chocolate dips 

Makes 22-25 // Total Time 30 minutes 

Ingredients 

1/3 cup peanut butter
1/3 cup honey or syrup
1 cup rolled oats
½ cup desiccated coconut
½ cup almond flour
1/2 cup chopped dark chocolate, almonds or dried cranberries 

Top tip: No almond flour on the shelf? Simply blitz a handful of almonds until it resembles flour. 

Method  

1. Combine the peanut butter and honey or syrup in a bowl.
2. Stir through the remaining ingredients until combined.
3. Place the mixture in the fridge for 15 minutes to chill.
4. Use a tablespoon to scoop portions of the mixture.
5. Roll a portion between the palms of your hands to shape it into a ball. Repeat this process until you have 22-25 power balls.
6. Store them in an airtight container for up to 15 days.

Top tip: When you get to Step 2, you can fold in all sorts of dried fruit and nuts depending on what you think is yummy. 

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine, Zhann Solomons 

Also read: Banana flapjacks with pineapple cream 

Pancake lollies with berry syrup 

Makes 12 // Cooking time 1 hour 

Ingredients 

For the berry syrup 

2 cups fresh or frozen berries
1 cup water
½ cup sugar 

For the pancake lollies 

1½ cups flour
¼ cup sugar
3½ tsp baking powder
½ tsp salt
1¼ cups milk
1 egg
3 tbsp butter, melted 

Method  

For the berry syrup 

1. If frozen, thaw the berries (keep the juice).  
2. Place berries (and juice), water and sugar in a pot over medium heat.  
3. Bring to a simmer. Cook, while stirring continuously, for 15–20 minutes or until thickened. Remove from the heat. 

For the pancake lollies 

1. Mix the flour, sugar, baking powder and salt in a bowl. Mix the milk and egg in another bowl.
2. Create a well in the centre of the dry ingredients. Pour the wet ingredients and butter into the well. Whisk until combined (the mixture should be slightly thick, but well combined).
3. Heat a lightly oiled non-stick pan. Drop 2 tbsp batter on to the hot pan. Cook for 1 minute on each side. For nice round pancakes, use a piping bag to pipe the batter on to the hot, greased pan.
4. Once cooked, insert a lolly stick into each pancake. Drizzle with the berry sauce and enjoy.

Recipe & styling: Amerae Vercueil
Photography: Juliette Bisset // HMimages.co.za 

Drool-worthy Snickers s’mores 

Makes 6 // Cooking time 10 minutes 

Ingredients 

4 Snickers bars
6 chocolate cream biscuits
75 g mini marshmallows 

Method 

1. Cut the Snickers bars into slices. Separate 6 chocolate biscuits into halves.
2. Place 6 biscuit halves on a plate and top each with pieces of chocolate. Microwave for 30–40 seconds, until melted.
3. Place the other 6 biscuits on another plate. Top each one with marshmallows and microwave for 15–20 seconds.
4. Sandwich the biscuit halves together and serve the s’mores immediately.

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za 

Banana bread in a bag 

Makes 8 // Total time: 20 minutes, plus 1 hour cooking 

 

View this post on Instagram

 

A post shared by Jet Club (@jetclubafrica)

Ingredients 

1 large Ziploc bag
4 ripe bananas
¼ cup melted butter
1 tsp baking powder
2 cups cake flour
½ tsp salt
2 eggs, whisked
1 tsp vanilla essence
2/3 cup brown sugar
1 tsp cinnamon
¼ cup chopped mixed nuts (optional) 

Method  

1. Place 3 bananas in a Ziploc bag, seal and mash with your hands. 
2. Add butter and combine. 
3. Add baking powder, flour, salt, sugar and cinnamon to banana mixture. Seal and mash together with your hands until well combined. 
4. Add eggs and vanilla, seal and mix until batter is smooth. 
5. Transfer mixture to a greased loaf tin, then fold nuts through. 
6. Slice the fourth banana in thirds and place on top of the batter. 
7. Bake for 1 hour or until cooked through. 
8. Cool completely before serving. We recommend topping with honey, butter or peanut butter. 

Top tip: This Ziploc bag method minimizes unnecessary dishes and is the perfect activity to get the kiddies involved. 

The post Sweet treats to make with your little one 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.

Have some left over hot cross buns from all the Easter treating? Create these delectable hot cross bun rusks to enjoy with a hot cuppa on those cool winter mornings.

MAKES 24 // COOKING TIME 2-3 hours 20 min

INGREDIENTS
⅓ cup sugar
8 hot cross buns
100 g butter, melted

METHOD
1. Place the oven rack in the middle of the oven and preheat the oven to 140°C. Line a large baking tray with baking paper and place a wire rack on top.
2. Sprinkle the sugar on a plate.
3. Cut each hot cross bun into 3 fingers. Brush each finger with melted butter and gently roll in the sugar to coat.
4. Arrange the fingers on the wire rack. Bake for 2–3 hours, until dried out.
5. Remove and leave to cool. Store in an airtight container.

Recipe: Juleta Hirner
Styling: Andrea Kühn
Photography: Kendall-Leigh Nash // HMimages.co.za

The post Got leftover hot cross buns? Use them to make these hot cross bun rusks! appeared first on MyKitchen.

These delicious dark chocolate and peanut butter tartlets are a testament to how much we loved peanut butter. And they make for some seriously sweet treats!

MAKES 12 // COOKING TIME 50 min, plus cooling time

INGREDIENTS
250 g flour
3 tbsp icing sugar
Pinch salt
125 g ice-cold butter, grated
1 egg
320 g dark chocolate
125 ml cream
60 ml peanut butter

METHOD
1. Preheat oven to 180°C. Grease a muffin tray.
2. Sieve together flour, sugar and salt.
3. Add butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
4. Add just enough egg to bring the dough together to make a ball. Cover and refrigerate for 20 minutes.
5. Roll out the dough on a lightly floured surface to about 5 mm thick. Cut out twelve 10 cm discs and line the holes of the muffin tray. Cut out 12 discs of waxed paper, line each shell and fill with baking beans.
6. Blind-bake for 10 minutes.
7. Remove the beans and paper and let the pastry shells cool.
8. Melt the dark chocolate in a double boiler (or a glass bowl set over a pot of water). Add the cream and stir until it is smooth. Pour into the pastry shells.
9. Heat the peanut butter for a few seconds in the microwave. Pour into a piping bag and pipe 4–5 lines on to the top of each tart. With a toothpick, drag a line through the peanut-butter stripes, then drag another line from the opposite side. Repeat this, alternating sides, to make a pattern.
10. Pop the tartlets in the fridge to set for at least 1 hour.

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

The post Delicious dark chocolate and peanut butter tartlets appeared first on MyKitchen.