2019 is here, and with it a whole range of new and exciting food trends to look out for! With a move towards sustainability, food trend predictions have veganism, eco-friendly packaging and animal-free alternatives topping the charts.

By Taryn Wilson

1. VEGGIES ARE BIGGER THAN EVER

The vegan and vegetarian lifestyles have become big parts of our society, with many making the move to cut out meat and animal products. This year will see the rise of even more vegan recipes, stores and restaurants popping up all over the world. Aside from this, processed and refined foods will be shunned in favour of wholesome and fresh produce.

2. GOT OAT MILK?

2018 saw the creation of various dairy milk alternatives, from pea milk to rice milk. But now it’s time for oat milk to shine. Its similar flavour and ability to foam (for the latte lovers) makes it a popular option for many.

3. REDUCE. REUSE. RECYCLE.

With health and protecting the planet becoming major focuses, big corporations have started following the trends with more sustainable food options and using recyclable and sustainable materials. Straws are only the start, as reusable shopping bags, packaging and more are being introduced.

4. SPICE UP YOUR LIFE

What would our food be without delicious and exotic spices? This year even more Middle Eastern and North African spices will be incorporated into dishes for flavour experimentation. Think za’atar, harissa and sumac.

5. FROM THE SEA

Going green takes on a whole new meaning this year, with sea greens being incorporated more and more into daily snacks and meals. Think seaweed crisps and kelp jerky! You may be sceptical, but they’re quickly proving to be healthier and greener alternatives.

Image: Unsplash

The post Here are our top 5 food trend predictions for 2019 appeared first on MyKitchen.

Food trends pop up into our lives all the time. Some stick around but others faze out. We’re delving into 5 healthy food trends that you should include in your life and make sure that they stay!

By Ulisha Moodley

1. FOOD BOWLS

These Insta-worthy and aesthetically pleasing food bowls are quite unavoidable, which is actually a good thing because they are nutritious and filled with delicious ingredients. These divine one-bowl wonders range from fruit-filled acai bowls to Hawaiian poke (fish or tofu) and whole-grain bowls.

TRY IT: Chickpea and sweet potato buddha bowl

2. FERMENTED FOODS

Fermented foods are causing quite a buzz in the food industry right now. Products such as kombucha, sauerkraut, kimchi, apple cider vinegar and kefir have multiple digestive health benefits and are loaded with probiotics. So the next time you’re in the shops, buy one of these. You’ll be quite impressed!

3. COLLAGEN POWDER

From taking care of joint and muscle health to improving digestion and being an excellent protein source, collagen is also great for skin care and anti-aging. However due to natural aging, the production of collagen decreases in our bodies. So to ensure that you get a daily dose of collagen, add 1 or 2 tbsp of collagen powder to your smoothie, in soups or in bone broth.

4. COCONUT FLOUR

If you thought the popularity of coconut ended with coconut oil and coconut water, you’re mistaken. Coconut flour is a great and healthy alternative to add to baked goods. It will also give your dish a more decadent, nutty flavour. Coconut flour is gluten-free and packs 5 g of fibre per 2 tbsp, with only 2 g of total and saturated fat.

TRY IT: Buckwheat and coconut flapjacks

5. TAHINI

I guess you could call tahini the Middle Eastern brother of peanut butter because this gem has become a staple in many kitchen cupboards. Used in smoothies, raw bars, salad dressing and even in cocktails, tahini is made from sesame seeds so it’s perfect for people who have nut allergies. The benefits include immune-boosting, regulating blood pressure and cholesterol properties, and it also improves skin health.

TRY IT: Quinoa and tahini roll-ups

Header image: @wholefoodshouse// Instagram

The post 5 healthy food trends you need to try this year appeared first on MyKitchen.

When it comes to lovely pickle-based condiments, there isn’t much variety or sophistication available on our local supermarket shelves. For this reason the wonderful and weird varieties sold at farmers’ markets, have become so popular amidst the foodie crowds. Like any truly discerning food-lover, we crave home-made, flavour-packed pickles and jams for our toast.

The thing that makes any kind of pickle or preserve truly special, is how creative the flavour combination is. This is where that much sought-after buzzword steps in: Artisinal! Artisinal food products are crafted to appeal to the selective consumer who is looking for something a little more complex than any old gherkin or bottle of tomato sauce.

Instead of going out and fruitlessly searching for the perfect partner for your morning toast, burger or cheeseboard, let us show you how to easily create a delicious, artisanal option in your very own kitchen!

1. Apple and caramelised onion jam

COOKING TIME 90 mins

INGREDIENTS
110g butter
3 tbsp olive oil
1 kg onions, peeled and sliced
2 cloves garlic, peeled and thinly sliced
140g brown sugar
1 tsp thyme leaves
1 tsp chilli flakes
½ tsp sea salt flakes
½ tsp ground pepper
500g Granny Smith apples, sliced
3 cups red wine
350 ml red wine vinegar

METHOD
1. Melt butter and oil in a pot over high heat. Stir in onions and garlic.
2. Add sugar, thyme, chilli, salt and pepper. Stir well, then reduce the heat to medium.
3. Cook, uncovered, for 40–45 minutes, stirring occasionally. The onions are ready when all the juices have evaporated and they’re soft and sticky.
4. Increase the heat to high. Add the apples, wine and vinegar and simmer, uncovered, for 25–30 minutes, until the liquid has reduced by two-thirds.
5. Leave to cool, then pour into sterilised jars and seal.

2. Pickled brinjals

COOKING TIME 20 mins

INGREDIENTS
4 medium brinjals
1L white wine vinegar
2 tsp fine sea salt
1 cup vegetable oil
1 cup olive oil
4 cloves garlic, peeled and sliced
2 red chillies, sliced lengthways
2 sprigs rosemary

METHOD
1. Cut the tops off the brinjals and slice into 8 pieces, lengthways.
2. Combine 1L water, vinegar and salt in a pot. Bring to the boil.
3. Cook the brinjals in the boiling vinegar mixture for 3 minutes. Remove and set aside.
4. Combine oils, garlic, chillies and rosemary in a bowl. Add brinjals and mix well.
5. Leave to cool, then pour into sterilised jars and seal.

3. Spicy beetroot and orange chutney

COOKING TIME 1½ hours

INGREDIENTS
1 kg beetroot
4 cloves garlic, peeled, 2 split, 2 crushed
2 tbsp olive oil
Salt and pepper
250g brown sugar
1½ cups red wine vinegar
Zest and juice of 3 oranges
1 onion, peeled and diced
1 tbsp grated ginger
2 tsp ground cinnamon
1 tsp ground cloves

METHOD
1. Preheat oven to 180°C and place a large sheet of foil in a roasting tin.
2. Place the beetroots and split garlic on the foil, drizzle with oil and season. Wrap up tightly and roast for 40–45 minutes, until cooked through. Once cooked, peel the skin off the beetroots and slice into quarters.
3. Place sugar, vinegar, orange zest and juice, onion, spices and crushed garlic in a pot over low heat. Stir until sugar dissolves, then increase the heat and bring to the boil.
4. Add the roast beetroot and bring to the boil again. Reduce the heat and simmer, uncovered, for 25–30 minutes, until thick.
5. Leave to cool, then pour into sterilised jars and seal.

4. Baby marrow and ginger jam

COOKING TIME 45 min

INGREDIENTS
1 kg baby marrows, peeled and cut into 1 cm pieces
Zest, juice and seeds of 2 lemons, seeds tied in a muslin bag
900g sugar
5 cm ginger, peeled and chopped
1 tbsp pectin powder

METHOD
1. Place baby marrow and 2 tbsp lemon juice in a pot. Cook over medium heat until baby marrow is turning translucent and soft and the juice has boiled off.
2. Add the rest of the juice, zest, seeds, sugar, ginger and pectin. Stir until the sugar dissolves.
3. Bring to the boil, then simmer for 15 minutes until baby marrow is fully softened. Test the jam by cooling a spoonful in the freezer for a few minutes. If it wrinkles when touched, it is ready.
4. Leave to cool, then pour into sterilised jars and seal.

5. Plum chutney

COOKING TIME 45 min

INGREDIENTS
½ cup red wine vinegar
115g brown sugar
1.5 cm ginger, peeled and finely sliced
1 tbsp yellow mustard seeds
1 star anise pod
1 clove
1 cinnamon stick
½ tsp sea salt flakes
½ tsp ground black pepper
1 kg plums, quartered and pitted

METHOD
1. Combine the vinegar, sugar, spices, salt and pepper in a pot over low heat. Stir until sugar dissolves, then bring to the boil.
2. Add the plums, reduce the heat to low and simmer, uncovered, stirring often, for 30 minutes.
3. Leave to cool, then pour into sterilised jars and seal.

The post We’re in(to) a real pickle! appeared first on MyKitchen.

Whether you like yours short, tall, sweet, rich or dark (again, we’re talking about coffee), there’s a coffee machine out there that will cater to your every caffeine-laced whim. Forget blind-dating, we’re here to introduce you to the ultimate coffee catch.

By Roxy Greeff

THE ALL-IN-ONE
Breville Cafe Venezia

This baby is designed to achieve consistent and optimal espresso temperature. If you’re a fan of a double-shot, it has an extra-large cup height, making it perfect for that beloved mis-matched collection of coffee mugs.

Water tank: 2.75L (removable)
Milk frother: Yes
Warming tray: Yes
Drip tray: Yes (removeable)
Pump: 15 bar
The coffee: Ground coffee

THE EASY-BREEZY
Espresto Wave

This sleek model comes in eight different colours, making it a great option if you’d like to match your machine to your kitchen decor. You can program it to fill your cup with just the right amount and it will heat your water to the ideal temperature in under 25 seconds.

Water tank: 1L (removeable)
Milk frother: No
Warming tray: No
Drip tray: Yes (removeable)
Pump: 19 bar
The coffee: Espresto capsules

THE HIGH-FLYER
Breville Bean to Cup

Okay, this is seriously awesome. Not only does this coffee machine grind your beans for you, meaning you can buy your favourite coffee beans at a lower cost, but it will also grind the exact amount you need. Your morning cuppa will literally be freshly ground!

Water tank: 2L (removeable)
Milk frother: Yes
Warming tray: Yes
Drip tray: Yes (removeable)
Pump: 15 bar
The coffee: Coffee beans

THE NO-STRINGS ATTACHED
Nespresso Innisia

This capsule container can take nine to 11 used capsules. It can also froth cold milk in under 60 seconds with its free-standing frother. It comes in two classy colours, black and (our favourite) metallic pearl.

Water tank: 700 ml (removeable)
Milk frother: Yes
Warming tray: No
Drip tray: Yes
Pump: 19 bar
The coffee: Nespresso Grand Crus capsules

THE OLD SCHOOL
Breville Aroma

This machine has a multiple flow system for optimum coffee extraction, making up to 12 cups in a single brew. If you’re not in the mood for caffeine, it also makes tea! This model is as attentive as it gets; you can programme it to have your morning cup ready, as you wake up.

Water tank: 3L
Milk frother: No
Warming tray: No
Non-drip valve system: Yes
The coffee: Ground coffee

The post Perk up! The one (and we mean the perfect coffee machine) is out there appeared first on MyKitchen.

Modern life is all about the rush of work, family, friends – and social media! Here is our selection of handy tips from our favourite foodie Instagram accounts. These nifty hacks will make things a little easier in the kitchen.

By Jana du Plessis

1. Fast Food
@doyoubake

This cooking hack allows you to shred chicken in mere seconds! Simply place a warm, cooked chicken breast in your food processor, pulse for a few seconds and you have finely shredded chicken in a jiffy! Use your shredded chicken in pies, Mexican burrito’s or tossed in a salad.

2. Roll with it!
@chefalaine

To get the most from a lemon’s juice, roll the lemon on your countertop. The pressure from the palm of your hand will gently burst the juicy cells inside. You’ll get all that tangy juice without heavy squeezing. The best way to add some zing and brightness to a dish is with a drizzle of lemon juice – think gaucamole, grilled fish or citrus pancakes!

3. Herby Hack
@maharajawhiteline

Place your leftover fresh herbs in a jar and submerge their stems in water. This nifty trick will keep your herbs crisp and green for longer. Use basil for pesto, mint leaves for smoothies and rosemary for a hearty roast!

4. Freeze focus
@localrootsnyc

Enjoy your favourite summer produce – in winter! Freeze your leftover fruits and veggies in ziplock bags. Add frozen berries to winter desserts or your morning bowl of oats and frozen corn adds a bursts of sweetness in a warming stew.

The post 4 quick and easy hacks to steal from Instagram appeared first on MyKitchen.

You may have noticed the increasing use of the adjective ‘gourmet’ on the menu of just about any restaurant you walk into. From pizzas to burgers, to the humble ol’ sandwich, they all seem to get spruced up by slapping this promising label on to the menu description. But does this wordy addition have any actual bearing on what you’re eating?

By Jana du Plessis

Please explain

Defining ‘gourmet’ proved a lot harder than we thought it would be. One source says that it originates from the French word ‘gourmand’, which refers to an expert wine-taster. The definiton has also been said to refer to a ‘connoisseur of good food’ or one with a ‘discerning palate’. As interesting as the word’s etymology is, the word seems to define a person, and not a dish. In order to avoid getting over-complicated, let us assume, that a gourmet dish can be defined as ‘good food that is discerning on the palate.’ Agreed?

Example sample

A quick Google search for ‘gournet food’ will offer you Moroccan quail with rose-petal sauce, grilled salted calamari with figueras onion and seared scallops with braised smokey bacon rice. With high-brow company like this, are those burgers from our favourite diner, as gourmet as they claim to be? Sadly, probably not. Despite bearing a label it may not fully deserve, that burger tastes just as good!

Be pleasantly surprised

Clever wording and elaborate adjectives appear on just about everything, from pizza descriptions to clothing labels to the backs of cereal boxes. A witty and elevating title or description, is part and parcel of marketing something to sound as appetising or desirable as possible. ‘Gourmet’ menus might not always deliver froths and creams and quail eggs, but the inclusion of the word might still point to something special about the dish in question. Whether it’s the chef’s grandmother’s tomato sauce recipe, or a seemingly unusual ingredient atop your burger. Our suggestion? Go for gourmet!

Do you think we solved it? Let us know!

The post What does ‘gourmet’ even mean? appeared first on MyKitchen.