Sip on this refreshing berry and thyme fizz, sweetened to perfection with Selati castor sugar, for a delightful burst of flavour in every sparkling sip. 

Berry and thyme fizz 

Serves 8  

Every sip sparkles in this berry and thyme fizz, made to dazzle with a Selati Castor Snow syrup.  

Ingredients 

For the berry syrup:  

2 cups Selati Castor Snow
½ cup water 
1 cup fresh or frozen berries, crushed + extra to garnish  

1 small lemon, zested and juiced
Ice, for serving 
8 cups sparkling water 
10 thyme sprigs   

Method 

1. In a pot, combine sugar, water, berries, lemon zest, juice and 2 sprigs of thyme.
2. Reduce over medium heat for about 20 minutes or until the consistency turns syrupy and can coat a spoon with a light glaze and not run off (a great tip is to run your finger over the glaze and if it remains separated, then it’s ready). Cool syrup completely. 
3. Divide the berry syrup between glasses, add ice and top with sparkling water. 
4. Garnish with thyme and extra berries. 

The post Berry and thyme fizz with Selati Sugar  appeared first on MyKitchen.

Herbs may be the unofficial residents of the kitchen space, but keeping them alive isn’t always the easiest task. These tips should help to assist you with your potting success

Here is nothing quite like the thrill of harvesting your home-grown herbs to make your own delicious pesto or to scatter atop delectable curries in the midst of winter. A climate like the one we have in South Africa is tricky for growing delicate cooking herbs, but here are a select few that are not only hardy enough to grow throughout the year, but are versatile enough to be included in a variety of cuisines.

Basil
The fragrance of freshly torn basil leaves is difficult to compete with, and this herb is ideal for beginner gardeners as well as veteran chefs. Plant from seed or grow from seedlings and this herb will provide you with the key ingredient for a fragrant pesto that far exceeds the taste of store-bought jars. Basil, however, will require replanting throughout the year because once the stems get woody, the plant is nearing conclusion. A firm favourite for many homes, they do best in full sunlight and a weekly watering that’ll ensure the roots remain comfortably damp, while the top soil remains cool and dry.

Coriander
An essential herb in both Indian and Thai cuisine, this plant is adored by South Africans for its unique taste and its ability to draw out the more intricate flavours in almost any dish. Grown indoors, this plant is best sown from seed in a pot with plenty of drainage holes, where the coriander can grow without needing to be transplanted. This herb, with its beautifully shaped leaves, prefers full sunlight, with additional supplementation of light through the winter months and the use of an indoor growing light. Coriander loves to be watered until the roots are drenched, but only once the soil is dry to the touch.

Thyme
A plant that provides both aesthetic and aromatic appeal, thyme is a commonly favoured ingredient in warming dishes and is an essential part of winter soups. It is best grown from seedlings or cuttings, as seeds can prove difficult to germinate, although not impossible. Once placed in an aerated pot with quick-draining soil, thyme requires less maintenance than other herbs. Indirect sunlight, nutrient-dense fertiliser and watering only once the soil is dry, will quickly give you a generous plant that will consistently provide you with cooking herbs.

Rosemary
The star of any Sunday roast, and in recent years making an appearance in inventive cocktails, the fragrance of freshly picked rosemary can be described as both pungent and soothing. An excellent choice for an indoor plant because of its love of cooler temperatures, rosemary still loves gentle sunlight and should be watered only when dry. Much like thyme, seed germination can be tricky, and many gardeners prefer growing the herb from cuttings planted in well-ventilated pots filled with quick-draining soil, peat and nitrogen fertiliser.

Mint
Quite possibly one of the easiest plants to grow, mint is an uplifting fragrance that can change your mood with only a sniff. Mint tea can calm an upset tummy, improve digestion or simply soothe you. This plant has the potential to become invasive, so a potted, indoor environment with plenty of sun is an excellent choice once you have managed to plant the seedlings. Water once a week to maintain a slightly damp, well-drained soil and this plant is almost fool-proof – it practically grows itself!

Words by Ria Naidoo 
Photography: Pexels

With a stigma of it being scary and stressful, caramel is actually fairly simple to make when you understand the process.

The post Herbs: How To Keep Them Alive appeared first on MyKitchen.

When we think of herbs, our immediate thought is savoury, and yes, rosemary goes well with garlic and lemon in a roast chicken, but did you know it also pairs beautifully with grapefruit, cranberry or watermelon? Herbs are incredibly versatile, and their flavours adapt to the environment that they’re exposed to. Their savoury flavour can be enhanced using garlic, cheese, oil or chilli, and we can heighten their sweetness by simply pairing them with sugar, fruit, chocolate or cream.

Make the most of herbs 
There are a few ways to tap into the delicate flavours of herbs when you’re next making a round of drinks for a party. Here are some to consider.

Infuse
Creating a simple syrup using water, sugar and your herb of choice helps create a strong herb infusion. Simply add a 1:1 ratio of water and sugar to a pot, heat gently and stir to dissolve the sugar, then add your herb of choice (amount depending on your strength preference). Bring this mixture to a boil for about 2–3 minutes without stirring, then remove the pot from the heat and set it aside to infuse for a further 20 minutes. Strain and add this syrup (in tablespoons, to taste) to some crushed ice, throw in some alcohol and you’ve got a delicious, herb-infused cocktail.

Muddle 
Add your herbs of choice along with the paired drink to a glass or jug and throw in a bunch of ice. Using a wooden spoon, stir and distribute the herbs. The flavours will slowly infuse into the drink. The best way to ensure enough flavour is getting
in there is to lightly bruise or tear the herbs before adding them.

Blend 
If you’re creating a fruity drink, add your herbs and fruit of choice to a high-powered blender and blitz. Strain this mixture through a fine-mesh sieve to make a puree. Add this puree to a fizzy filler such as soda water or lemonade. You can also add the mixture back to your blender with some ice and blend to finish it off, creating a frozen cocktail.

Shake
Maybe simple syrup isn’t your thing, and the food processor you need is still at the shop, but infusing flavours can be done easily with just your own strength and a cocktail shaker (or a sealable cup or glass jar). Chop up your fruit of choice and add to a bowl, sprinkle over some sugar and stir to coat. Set aside for 30 minutes to allow for the sugar to draw out the fruity flavour. Add this mixture, (as well as your herb of choice) to your shaker. Shake vigorously for a minute to start breaking down the fruit. Use a wooden spoon to help bruise the mixture. Add some ice to your shaker and continue to shake until the mixture is broken down. Add this to a glass with your drink of choice. We would recommend strawberries and mint paired with soda water, or watermelon and basil paired with some lemonade.

When it comes to experimenting with herbs, the best way is to start simple. Use herbs you have available to you in your kitchen or growing in your garden such as mint, rosemary, thyme, sage or lavender to name a few. A special trip to the shops can include lemongrass and even coriander. 

There would be no better opportunity to use mint than for a classic mojito. A mojito consists of six elements: mint leaves, lime juice, simple syrup, white rum, soda water and ice. To make your mojito, add 10 mint leaves and the juice from half a lime to a shaker or sealable glass jar. Add ½ cup sugar and ½ cup water to a pot and warm until the sugar has dissolved. Bring to the boil until the mixture has thickened slightly, about 3 minutes, then take off the heat. Add 1 tbsp of this simple syrup to your shaker, along with 1 can of soda water, 1 shot of rum and a few blocks of ice. Seal and shake for about 1–3 minutes until well infused. Pour into your serving glass and top with more ice. Leave out the rum for an alcohol-free drink that’s just as tasty. 

If you’re looking to create fun, tasty drinks without all the specific measurements, go wild and try out different combinations and amounts. Watermelon juice and thyme, orange and rosemary, pomegranate and sage – who knows, maybe you’ll create the next best cocktail! 

Words by Sjaan Van der Ploeg
Photography: Unsplash

Want to cook a curry at home, but don’t know where to start? Here’s our guide to essential curry spices that will help you understand how the flavours work.

The post How To Use Herbs To Enhance Your Drink appeared first on MyKitchen.

Tequila and thyme are no doubt a match made in heaven! Fresh and bursting with flavour, this thyme and tequila lemonade is the ultimate sundowner made with seasonal ingredients.

SERVES 1 // COOK TIME 5 min

INGREDIENTS
2 tsp white sugar
2 tbsp lemon juice
2 tbsp tequila
1 sprig thyme
200 ml soda water
To serve
1 lemon wedge
1 sprig thyme

METHOD
1. Place the sugar, lemon juice, tequila and thyme in a tall glass and muddle together with a spoon.
2. Add ⅓ of the soda water and stir until the sugar has dissolved. Top off with the remaining soda water and a few ice cubes.
To serve
3. Top with a lemon wedge and a sprig of thyme.

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

Keen for something booze-free? This aloe vera lemonade is a healthy twist on this classic beverage.

The post Refreshing thyme and tequila lemonade appeared first on MyKitchen.

These bright red gems are still in season and a must for all your roasts! See how they upgrade this oven-roasted cherry and thyme chicken skillet.

SERVES 4–6 // COOKING TIME 1 hour 10 min

INGREDIENTS
6 chicken thighs
1 tbsp chopped thyme
2 tsp dried mixed herbs
1 garlic clove, grated
1 lemon, zested and halved
3 carrots, cut into matchsticks
1 onion, thickly sliced
½ garlic bulb
½ cup white wine
¼ cup chicken stock
1½ cups fresh cherries, pitted
2 tbsp red wine vinegar
2 tbsp honey

METHOD
1. Preheat oven to 220°C.
2. Toss the chicken with some olive oil and the herbs, garlic and lemon zest. Season.
3. Heat some oil in a large ovenproof pan over medium-high heat. Brown the chicken for 3–4 minutes on each side, until golden. Remove from the pan.
4. Add the carrots, onion and garlic bulb to the pan and fry for 2–3 minutes. Remove the pan from the heat and add the wine, stock and a squeeze of lemon juice.
5. Nestle the chicken pieces and lemon halves between the carrots.
6. Toss the cherries, vinegar and 1 tbsp of the honey together. Spoon over the chicken.
7. Brush the chicken pieces with the remaining honey.
8. Roast for 25–30 minutes, until the chicken is cooked though. Serve the chicken skillet hot with extra thyme.

Recipe & styling: Kate Turner
Photography: Gareth Van Nelson // HMimages.co.za

What’s for dessert? More cherries! Enjoy this delicious cherry cheesecake pie combo.

The post Oven-roasted cherry and thyme chicken skillet appeared first on MyKitchen.

No picnic is complete without a sweet treat to end it all off. This grapefruit, thyme and mascarpone tart will make a lovely addition in the summer. And for a gluten-free version, simply swap the flour for almond flour.

SERVES 6–8 // COOKING TIME 50 min

INGREDIENTS
For the crust
2 cups flour
2 tbsp caster sugar
¼ tsp salt
2 tbsp unsalted butter
1 egg, beaten
For the filling
250 g mascarpone
230 g cream cheese
¼ cup honey
2 tsp vanilla essence
2 grapefruits, peeled and cut into segments
4 sprigs thyme
2 tbsp flaked almonds, toasted

METHOD
For the crust
1. Preheat oven to 180°C. Grease a rectangular baking tin.
2. Whisk together flour, sugar and salt. Add butter and egg, mixing until the dough comes together in a ball.
3. Press the dough evenly into the baking tin and prick all over with a fork. Bake for 20–30 minutes, until golden.
4. Remove the tin from the oven and place on a rack to cool.
For the filling
1. Mix together the mascarpone, cream cheese, honey and vanilla.
2. Spoon into the cooled crust. Arrange grapefruit segments, thyme sprigs and flaked almonds on top.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Looking for the perfect summer drink to accompany your picnic? Make these refreshing grapefruit spritzers!

The post Grapefruit, thyme and mascarpone tart appeared first on MyKitchen.