Add extra olive oil for a looser texture. 

Sun-dried tomato pesto

Makes 1¼ cup 

Ingredients

250g sun-dried tomatoes in olive oil
¼ cup pine nuts (or use ½ cup pecans or cashews)
1 Tbsp lemon juice
2 large cloves garlic, chopped
40g Parmesan, grated
½ Tbsp chopped rosemary
¼ tsp chilli flakes
2 Tbsp sun-dried tomato oil
¼ cup olive oil + extra for covering 

Method

1. Drain sun-dried tomatoes, reserving the oil, and chop finely.
2. Toast nuts in a dry pan or in the oven at 180°C, remove and chop finely. 
3. Place all ingredients, except for the olive oil, into a food processor and pulse lightly until chunky. 
4. Add the oil and blitz until the pesto comes together into a thick paste. 
5. Spoon into a dish and cover with a thin layer of olive oil, which will keep it from oxidising. Seal and store in the fridge. (Bring to room temperature before eating.) 
6. Serve lathered on bread, or stirred through pasta or soups.

Cook’s note: This pesto can also be made using a pestle and mortar or even using a fork. Make sure to chop everything super fine in order to mash together with your fork. 

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

Also read: Crispy pork chops and quick herb ‘pesto’

The post Sun-dried tomato pesto appeared first on MyKitchen.

The pineapple delivers a tangy-sweet, mousse-like tart. A dessert so easy, your kids can make it by themselves!

Tropical marshmallow tart 

Serves 6-8 

Ingredients

1½ packets (200g) Tennis biscuits, crushed finely
½ cup (125g) butter, melted
1 can (385g) condensed milk
¼ cup (60ml) lemon juice
1 lemon, zested
½ cup (125ml) canned crushed pineapple, drained
¼ cup (25g) desiccated coconut, toasted 
2/3 packet (100g) white or coconut marshmallows, cut into smaller pieces 
1 cup (250ml) cream, whisked to stiff peaks
Pineapple pieces (dried or fresh) and coconut flakes, for serving (optional) 

Method

1. Combine the biscuits and butter then press into a 20cm tart tin, covering the base and sides. Whisk together the condensed milk, lemon juice and zest until thickened, about 5-7 minutes.
2. Fold in crushed pineapple, desiccated coconut and marshmallows until evenly distributed.
3. Gently fold in cream and combine well. Spoon mixture onto biscuit base.
4. Set in the fridge for 1-2 hours or until firm.
5. Serve topped with pineapple pieces  and coconut flakes, if you like.

Recipe & styling: Liezl Vermeulen 
Photography: Zhann Solomons

Also read: Tarte au citron (Lemon tart)

The post Tropical marshmallow tart  appeared first on MyKitchen.

Old-fashioned thumbprint cookies get a glow-up, with added cream cheese for a richer texture.

Chewy Hertzoggie cookies 

Makes ±25 

Ingredients

⅔ tub (153g) cream cheese, at room temperature
½ cup (125g) salted butter, at room temperature
1 large egg
1 cup (200g) light brown sugar
1 tsp (5ml) vanilla essence
2 cups (300g) cake flour
1 tsp (5ml) bicarbonate of soda
½ tsp (2.5ml) fine salt
½ cup (85g) desiccated coconut
1½ cups (115g) coconut flakes, chopped
1/3 cup (100g) smooth apricot jam, whisked to loosen 

Method

1. Whisk cream cheese with an electrical whisk until softened and smooth.
2. Add butter and egg then whisk until creamed together and pale yellow in colour, about 5-8 minutes.
3. Add sugar and vanilla then whisk just until combined.
4. Sift together flour, bicarb and salt over the creamed mixture. Mix to combine, forming a dough.
5. Roll 30g pieces (slightly smaller than a golf ball) into balls using your palms.
6. Combine desiccated and chopped coconut flakes. Roll balls in coconut and place on a lined baking tray.
7. Using your thumb or the back end of a wooden spoon, make an indent in each ball. Spoon or pipe a blob of jam into the cavity. Chill until firm.
8. Preheat oven to 180°C.
9. Bake cookies until light brown, about 11-13 minutes.
10. Cool on the tray until firm. Transfer to a cooling rack to cool completely. Store in an airtight container in a cool, dark place for 1-2 weeks.

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: Choc chip cookies with ganache centre

The post Chewy Hertzoggie cookies  appeared first on MyKitchen.

Make sure your tableware is as beautiful and exciting as the food you have prepared! Here are some of our favourite bold prints and textures picks from @home.

Woven placemats

Blue printed mugs

Acacia wood bowls

Charcoal bowl

Scallops small bowl

The post Shopping: Bring bold prints and textures into your kitchen appeared first on MyKitchen.