A fun and zesty mocktail for cooling down on those sweltering days.

Lemon & lime rooibos fizz 

Serves 6 

Ingredients

For the popsicles 

1 peach or plum, thinly sliced
250-300ml rooibos iced tea

For the fizz 

Ice
¾ cup lime juice
1L Sprite
Small handful mint leaves 

Method

1. For the popsicles, add slices of stone fruit to each mould, then fill with iced tea.
2. Seal with lids and freeze for at least 3 hours. If you don’t have lids, freeze for 1 hour or until half-frozen, then add wooden popsicle sticks to each and freeze until solid. (You can keep skewers upright by sticking tape on either side of sticks.)
3. Unmould popsicles once frozen.
4. Add a handful of ice to six glasses and pour 2 Tbsp lime juice into each.
5. Top up with soda, then finish each with a few mint leaves and a popsicle.

Recipe & styling: Sjaan Van Der Ploeg
Photography by: Zhann Solomons

Also read: Frozen mangorita

The post Lemon lime & rooibos fizz  appeared first on MyKitchen.

Bundts can be savoury too! Use them to make garlic breads, brioche or seed loves. 

Pull-apart pizza bread.

Serves 8-10 (As a starter)

Ingredients

Vegetable oil, for coating
800g store-bought bread dough
1 cup passata sauce
1 tsp Italian herbs
1 Tbsp minced garlic
1 tsp chilli flakes
100g Cheddar, grated
150g mozzarella, grated
Salt and milled pepper
100g salami, quartered (optional)

For the tomato dip

1 cup tomato passata
1 tsp sugar
2 tsp Italian herbs
2 tsp minced garlic
Olive oil

Method

1. Preheat oven to 180°C, positioning your oven rack to the bottom level.
2. Brush the inside of a 25cm decorative Bundt tin with oil.
3. Lightly knead dough into a ball. Divide into 16-20 small golf-ball sized portions, pinching dough at the bottom to make a smooth round.
4. Combine passata, Italian herbs, garlic and chilli flakes. Add a spoonful of sauce to the base of the tin and brush to spread.
5. Add a light layer of each cheese to the bottom of the tin, followed by a ring of 6-7 balls of dough. Season.
6. Brush dough with oil and add spoons of tomato sauce, brushing to spread between the dough balls.
7. Sprinkle anther layer of each cheese over, in addition to a few pieces of salami. Repeat with remaining dough, tomato sauce, cheeses and salami until filled.
8. Bake Bundt for 35-40 minutes. (Cover the top with foil if browning too quickly.)
9. Remove and cool for 10 minutes before unmoulding.
10. Combine tomato dip ingredients in a pot over medium heat. Stir for 5 minutes to warm and melt the sugar. Pour into a serving bowl.
11. Add bowl to the centre of Bundt bread and serve. Guests can now pull off portions of dough and dip into the sauce.

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons

Also read: Mini homemade pizza bagels 

The post Pull-apart pizza bread appeared first on MyKitchen.