From refreshing drinks to savoury salads and frozen treats, we’re showing you how to turn a watermelon into your seasonal superstar.  

Watermelon mimosa  

Makes 2.5L 

Ingredients 

½ watermelon (to make 6-8 cups of juice) 
750ml sparkling wine 
Juice from 3 limes 

 To serve  

Handful fresh mint leaves 
160g fresh raspberries (optional)  

 Method 

1. Remove rind and seeds from watermelon and cut flesh into chunks. 
2. Add flesh to a blender and blitz until smooth, then pass through a fine sieve to remove pulp. It should make 6-8 cups of juice. 
3. Combine watermelon juice, sparkling wine and lime juice in a jug. 
4. Serve in glasses filled with ice, fresh mint leaves and raspberries, if you like. 

Cook’s tip: Freeze watermelon flesh for 1-3 hours before blending for a thicker slushy. 

Recipes & styling: Gail Damon
Photography by: Fresh Living Magazine  

Herby watermelon bowls with whipped feta 

Serves 6  

Ingredients  

½ large watermelon, cubed 
Milled pepper
10g chopped mint
10g chopped parsley
1 lemon, zested and juiced 
½ red chilli, deseeded and chopped (optional)
¼ cup olive oil 

For the whipped feta   

2 discs feta 
½ cup double-cream plain yoghurt
10g basil, leaves picked, for serving   

Method 

1. Divide watermelon between 6 bowls. Season with pepper.
2. Combine mint, parsley, lemon zest and juice, chilli and oil. Mix well and drizzle over the watermelon.
3. Blitz feta and yoghurt with a stick blender until creamy.
4.  Dollop whipped feta onto watermelon and scatter with fresh basil to serve.  

Recipes & styling: Liezl Vermeulen
Photography: Fresh Living Magazine 

Watermelon and grilled halloumi skewers 

Makes 10  

Ingredients 

Olive oil
200g halloumi, cubed
300g watermelon, seeded, flesh cubed
Handful mint
Juice of 2 lemons
Salt and pepper 

Method 

1. Heat a little oil in a griddle pan over high heat. Grill the halloumi cubes on all sides.
2. Skewer the halloumi and watermelon cubes, with mint leaves in between. Squeeze the lemon juice over. Season and serve.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Watermelon and raspberry fro-yo  

Ingredients 

2kg watermelon  
2 cups double-cream strawberry yoghurt 
2/3 cup honey  
2 punnets (100g each) fresh raspberries  

For serving  

Sugar cones (optional)   

Method 

1. Slice watermelon and discard rind.  
2. Cube and deseed flesh. You should have a total of 1.5kg left.
3. Add flesh to a blender and blitz to make juice. Strain through a fine-mesh sieve, discarding pulp.  
4. Return watermelon juice to blender along with yoghurt, honey and raspberries. Blend until smooth.  
5. Pour into a 3.5L resealable container and freeze for 8 hours or overnight. 
6. A few hours before serving, remove fro-yo mixture, blitz and return to container.  
7. Refreeze until firm (at least 3 hours).  
8. Serve scoops in bowls or on sugar cones or blitz a third time to create a fro-yo soft-serve.

Recipe & styling: Liezl Vermeulen
Photography: Fresh Living Magazine  

Also read: Spice up your summer with these salsa-packed recipes 

The post 4 Watermelon recipes when a crisp (and cool) slice isn’t enough appeared first on MyKitchen.

There’s an ongoing debate around sugar and its impact on our bodies. Registered dietician Aziwe Booi sets the record straight on some common misbeliefs.  

We live in a day and age where there is plenty of misinformation about food and dieting, especially sugar! Sugar is something we all seem to have a love-hate relationship with that often creates a vicious cycle of restriction and then binging.  

It seems sugar is hidden everywhere, and we just can’t dodge it no matter how many sauces we say no to and granola bars we put back on the shelf. But knowledge is empowering, so we’re busting four common sugar myths.  

Myth 1: You can eat any fruit all year round for a healthy diet.  

FACT: Some kinds of fruit might be available all year round, but seasonal eating is what’s beneficial.  

If you have never given seasonal fruit much thought, this is your sign to start buying seasonally. Seasonal fruits are grown and harvested just as the time is right for them, so they are more nutrient dense. In-season fruits are also significantly better for the economy, the environment and your pocket – especially when you support local vendors.   

Seasonal fruits
Summer fruit include watermelon, mango, peaches, nectarines grapes, apples and bananas. Aim for two to three fruit portions per day.  

Myth 2: Fruit sugar is unhealthy.   

FACT: Fruit contain fructose.  

Fructose is a particular kind of fruit sugar which is diluted in the fibre content of each fruit. Fructose occurs naturally in whole fruits, so they do not contain any unhealthy added sugar.

Also read: Sugarless carrot cake  

Myth 3: Sugar is addictive.  

FACT: Sugar activates reward pathways in the brain, which trigger cravings.  

While sugar is not addictive, it is key to note that it can create intense cravings which can lead to eating more sugar. Sugar activates dopamine receptors in the brain, which makes us feel upbeat. As a result, we can associate sugar with feeling happy, which can reinforce cravings even more.  

Myth 4: Sweeteners definitely …. cause cancer.  

FACT: Sweeteners may cause cancer but research is limited. 

Studies in the cancer-causing effects of sweeteners are still inconclusive, and mostly done on animals. The latest research, however, does raise the red flag that there may be sweeteners associated with increased cancer risk.  

There are over 30 approved in the US alone, so it’s important to assess them all. We need more research to substantiate any claims regarding sweeteners. It is vital to view sweetener and sugar intake in the same way -they should be used occasionally and in small amounts. Whole foods such as fruit, vegetables and wholegrains should be the basis of any healthy diet because they’re associated with reducing the risk of cancer.  

Balancing act 

The practice of mindful eating is key to a balanced diet. It’s important to note that balance does not mean restriction – it is about incorporating the foods you enjoy into your lifestyle in a healthy way. Portion control is a practical way to incorporate moderation into your eating. The hand model, explained below, is a fun way to ensure your portions are individualised to your needs:  

Fist: this should be the size of your starch. Aim for wholegrain starches like brown rice, wholewheat or rye bread, potatoes, butternut or pumpkin.  

Tip of your thumb: healthy fats should be added in such a way that they’re a small part of your meals. Seeds, nuts, nut butters, vegetable oils, avocado or olives are some examples of healthy fats that can be added moderately in your diet.   

Palm of your hand: your meat or protein portion should be this size; its thickness should be that of your index finger. Aim for lean proteins like chicken, fish, beans and legumes.  

Two handfuls: this should be the size of your non-starchy vegetable intake per meal. Vegetables like carrots, peppers, spinach, broccoli or green beans are all nutritious and delicious.  

If you need more guidance on how to implement portion control or mindful eating practices, contact your local dietitian to assist with your needs.  

Words by: Aziwe Booi
Photographs: Fresh Living Magazine  

Also read: Healthy snack hacks

The post 4 sweet myth busters appeared first on MyKitchen.

Dare to go beyond the fruit plate or skewer when it comes to melons. From refreshing drinks to revamped poke bowls and desserts, try these five delicious ways to enjoy honeydew melon, watermelon and sweet melon.

Melon and stone fruit smoothie   

Serves 4 // Cooking time: 10 minutes 

Ingredients

2 cups melon, cut into chunks
2 nectarines, sliced
600g apricot yoghurt
½ cup peach juice
½ cup ice
2 tbsp honey 

Method 

1. Place ingredients in a food processor and blend until smooth and thick.
2. Divide between four glasses and serve scattered with granola and an extra dollop of yoghurt, if you like.

Try one of these yummy smoothies to boost your mood. 

Photography: Fresh living Magazine 

Watermelon and tequila slushies 

Serves: 2 // Cooking time: 2 hours 25 minutes 

Ingredients

4 cups chopped and deseeded watermelon
3 Tbsp brown sugar
3 Tbsp boiling water
¼ cup white tequila
Zest and juice of 2 limes 

Method 

1. Freeze 3 cups of watermelon and refrigerate 1 cup.
2. Dissolve sugar in water and allow to cool.
3. Blend all ingredients.
4. Serve garnished with extra watermelon slices and lime zest.

Melon and mint gazpacho 

Serves: 4-6 // Cooking time: 10 minutes 

Ingredients 

1 large honeydew melon, peeled and cut into chunks
1 large cucumber
1 lime, zested and juiced
A handful of fresh mint
½ cup water
1 Tbsp honey
½ green chilli, seeded 

Method

1. Combine all ingredients in a blender and pulse until smooth.
2. Refrigerate for at least 1 hour before serving.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za 

Sticky chicken & melon salad 

Serves: 4 // Cooking time: 20 minutes 

Ingredients

For the sticky chicken 

½ cup chutney
2 Tbsp tomato sauce
2 Tbsp brown sugar
1 Tbsp soy sauce
2 tsp curry powder
½ tsp garlic powder
1 red chilli, finely chopped
4 chicken breasts, cut into strips  

For the melon salad 

3½ cups lettuce leaves
½ cucumber, half sliced, half ribboned
¼ cup chopped dill
1 cup chopped melon (we made melon balls)
¼ red onion, thinly sliced 

Method

For the sticky chicken  

1. Preheat oven to 200ºC. Line a roasting tray with foil.
2. Combine all ingredients, except chicken.
3. Season chicken with salt and pepper and lay it out on the prepared tray. Pour over ¾ of the sauce and toss to coat.
4. Bake for 10–12 minutes, until cooked through, turning and basting with the remaining sauce halfway through.

For the melon salad 

1. Toss the ingredients together and serve alongside the chicken. 

Recipes & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Love chicken salads? Give this delicious green goddess chicken salad a try. 

Watermelon Poke Bowl

Serves 4 // Cooking time: 10 minutes 

Ingredients 

2 cups cooked brown rice (±½ cup dry rice)
3 cups cubed watermelon
1 avocado, quartered
¼ cup pickled ginger
2 Tbsp sesame seeds
2 spring onions, sliced
Coriander, to serve
¼ cup tahini
4 tsp soy sauce
2 tsp honey 

Method

1. Arrange brown rice, watermelon cubes, avocado and ginger in bowls. Sprinkle with sesame seeds, spring onions and coriander.
2. Whisk together tahini, soy sauce and honey. Drizzle over the bowls and serve.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

Melon ice cream  

Serves: 6 // Cooking time: 40 minutes, plus freezing time 

Ingredients

3 Tbsp custard powder
1 Tbsp caster sugar
600ml milk
150ml cream
200ml condensed milk
¼ tsp vanilla essence
750g sweet melon, peeled, seeded and flesh puréed 

Method

1. In a bowl, mix custard powder, caster sugar and 2 Tbsp of milk to make a smooth paste.
2. Add the rest of the milk to a small pot over medium heat and heat until almost boiling. Gradually pour hot milk into custard paste while stirring.
3. Pour custard mixture back into the pot and simmer for 1–2 minutes. Remove from heat and allow to cool for 5 minutes.
4. Stir in cream, condensed milk and vanilla essence, then set aside to cool for 15 minutes. Pour into a plastic container and place in the freezer for 2 hours, until half-frozen.
5. Take out of the freezer and transfer to a large bowl. Using an electric mixer, beat the ice cream until smooth. Add melon purée and beat again. Pour back into the container and place in the freezer overnight.
6. Scoop balls of ice cream into bowls to serve.

Who doesn’t love ice cream and waffles? Pair the melon ice cream with these yummy dark-chocolate waffles. 

The post 5 refreshing melon recipes perfect for summer appeared first on MyKitchen.

Spring has sprung! And with sunny weather and outdoor parties on the horizon, we are searching for words like ‘fruity’, ‘zesty’ and ‘fresh’ on the dessert menu.

Hosting an outdoor get-together? These 5 recipe will have your guests coming back for more.

Passionfruit pavlova layer cake

Serves 6–8

Prep time 1 hour

Cook time 15 min 

Ingredients 

For the pavlova 

2 pinches saffron
15 egg whites
2 ⅔ cup sugar
2 Tbsp cornflour, plus extra for dusting
2 Tbsp vinegar

For the passionfruit cream  

2 cups whipping cream
½ cup condense milk
2 tsp vanilla essence
¼ cup passionfruit or granadilla pulp
Strawberries, sliced, for decoration  

Method

For the pavlova 

1. Preheat oven to 160°C.
2. Line 2 (24 cm × 34 cm) baking trays. 
3. Whisk saffron and egg whites until foamy, then gradually add the sugar until stiff peaks form.
4. Whisk in the cornflour and vinegar. 
5. Spread the mixture onto your prepared trays and bake for 15 minutes. 
6. Allow to cool in the tray before turning out onto baking paper and lightly dusting with cornflour. 
7. Trim the edges and cut the meringue to make 4 equal rectangles. Set aside.

Watch this for tips on how to make a fail-proof meringue. 

For the passionfruit cream 

1. Whip together all the ingredients, except the strawberries, to stuff peaks. 
2. Divide into 4 parts and spread between the meringue layers, then cover the cake with cream. 
3. Decorate with sliced strawberries and keep refrigerated until ready to serve.

Recipe by Faaiza Omar

Individual lemon and berry trifles

Serves 6

Ingredients 

For the berries 

½ cup raspberries
Zest and juice of 1 lemon
1 Tbsp icing sugar, sifted

For the lemon cream 

½ cup cream cheese
1 tsp vanilla essence
3 tbsp icing sugar, sifted
1 cup cream, whipped
¾ cup lemon curd

To assemble 

6 blueberry muffins

Method

For the berries 

Combine the raspberries with the lemon zest and juice and the icing sugar. Set aside to rest for 15 minutes. 

For the lemon cream 

Whip the cream cheese until smooth and soft before adding the vanilla, icing sugar and whipped cream. Fold to combine and then ripple the lemon curd through. 

To assemble 

Cut the muffins in quarters. Place two pieces at the bottom of each jar, followed by a dollop of cream, and then the berries. Repeat once more, finishing with a few berries on the top. 

Top tip: You can substitute blueberry muffins with lemon poppyseed and add store-bought meringues for extra crunch. 

Make one of these delicious trifles today! 

Recipes & Styling: Elizabeth Mackenzie
Photography: Jotham Van Tonder  

Summery coconut and nectarine tart

Serves 8 

Cooking time 1 hour 30 min 

Ingredients 

For the pastry 

255g flour
125g cold butter, cubed
80g  icing sugar
2 egg yolks
1 Tbsp ice water

For the filling 

2 eggs
75g caster sugar
40g desiccated coconut, plus extra to decorate
35g flour
75g butter, melted
450 g (3–4) nectarines, sliced into wedges

Method

For the pastry 

1. Preheat oven to 180°C.
2. Place flour, butter and icing sugar in a food processor and blend until mixture resembles fine breadcrumbs.  
3. Add egg yolks and water and blend again until the dough comes together. 
4. Turn the dough out and use your hands to form a ball. 
5. Wrap in cling film and refrigerate for 15 minutes.
6. Roll out dough on a well-floured surface to about 5 mm thick.
7.  Line a 20 cm loose-bottomed tin with the pastry and prick the bottom with a fork. Refrigerate for another 20 minutes.
8. Blind-bake for 15–20 minutes, until golden. Remove from the oven and set aside to cool. 

For the filling 

1.  Whisk eggs and sugar until fluffy.  
2. Mix in coconut and flour. 
3. Fold in the melted butter.
4. Spoon into cooled tart shell and spread evenly. 
5. Arrange the nectarine wedges over the filling and sprinkle with extra coconut.
6. Bake for 35–40 minutes, until golden and cooked through.
7. Allow to cool completely before removing from the tin. 

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Three-ingredient granadilla ice cream

Makes 2l

Total time 20 min plus freezing time 

Ingredients 

1 cup cream
Pinch of salt
3 tubs (115g each) granadilla pulp, plus extra for serving (or fresh pulp from 6 granadillas)
3 tins (385g each) condensed milk
½ tub (10g) fresh mint, for serving

Method

1. Whip the cream and a pinch of salt together until stiff peaks form. 
2. In a separate bowl, whisk together the granadilla pulp and condensed milk. Set some pulp aside for serving. 
3. Fold the whipped cream through the mixture. 
4. Pour the mixture into a large freeze-proof container and swirl through any remaining granadilla pulp to create a marbled effect. 
5. Freeze for at least 12 hours until firm to the touch. 
6. Scoop the ice cream into glass jars, drizzle with any remaining granadilla pulp and garnish with fresh mint. 

Granadilla pulp is tangy and sharp and balances out what would be a very sweet ice cream with pops of fruity freshness. 

Watermelon granita  

Serves 6

Cooking time 20 mins, plus freezing time

Ingredients  

¼ watermelon, plus slices to garnish
½ cup icing sugar, or to taste

Method

1. In a food processor, blend the flesh of the watermelon.
2. Strain through a sieve to get rid of the pips and pulp.
3. Add icing sugar and whisk well.
4. Pour into a shallow container and place in the freezer.
5. Once the mixture begins to freeze, scrape with a fork every 30 minutes to break up the ice crystals until it’s frozen and fluffy.
6. Serve in a tall glass with a spoon.

Recipe by Katlego Mlambo 

Turn your glass of bubbles into a granita with this recipe. 

The post 5 refreshing desserts to serve at your spring soirée appeared first on MyKitchen.

A few things our editor is absolutely in love with this festive season.

Order a box of delectable goodies

Summertime… and the living should be easy! That’s why Just Graze Co. is our current obsession. The Opperman sisters curate delectable grazing boxes, which are the perfect no-fuss, zero-prep way for you to be able to enjoy impromptu summer gatherings and sunset picnics.

The Just Graze Co. Showstopper box is packed with charcuterie, cheese, crackers, and their signature preserve and pesto. If you’ve got a sweet tooth like me, add treats such as salted caramel profiteroles and red velvet cupcakes to round off the perfect picnic.

Leftover bubbly hack you’ll love

hat to do with flat, warm leftover bubbly at the end of the night? Reuse and reduce it! Pour it into an ice cube tray and pop it in the freezer. Use the cubes to deglaze your pan – the bubbles will help to lift the caramelised bits stuck on the bottom. These will bring more depth of flavour to your sauce, plus the warmth of wine.

Simply Seven Colours to celebrate

Celebrity chef, TV personality and award-winning cookbook author Zola Nene is back! Her third book, Simply Seven Colours celebrates the favourite flavours that made up a typical Sunday lunch with her family.

With each chapter dedicated to a specific colour, Zola invited you to choose your favourite dishes as you design your very own unique seven colours feasting menu.

Zola’s food journey celebrates the diverse cultural heritage of South Africa and is full of interesting flavours and delicious recipes (think spinach pap Isigwamba, steamed mielie bread Isinkwa Sommbila and curried bean stew Ubhontshisi) linked to heartfelt experiences.

 Simply Seven Colours by Zola Nene (R360), Penguin Random House South Africa.  

Invest in fabric food covers

Learn to love your leftovers by using these beautiful and practical fabric food covers from spaZa. Embellished with colourful African-inspired prints, these functional covers are made from 100% cotton on and are kind to the environment. The female-run business strives to make the world a better place by encouraging people to go plastic free.

It’s no secret what’s on our Ed’s wishlist for Christmas!

For more information or to shop spaZa products, visit their website www.spazastore.com or visit them in-store at their branch at the Watershed in the V&A Waterfront, Cape Town.

Happy holidays everyone

Photography: Courtesy Images, Adobe Stock

The post Our Ed’s holiday wish list for foodies appeared first on MyKitchen.

This watermelon, basil and vodka cocktail recipe is tasty, refreshing and definitely cute enough to put on your Instagram story.

SERVES 2 // COOKING TIME 10 min

INGREDIENTS
4 cups cubed watermelon
¼ cup sugar
Ice cubes
½ cup water
¼ cup vodka
¼ cup basil
1 lime, juice

METHOD
1. Blend watermelon, sugar and 2–3 ice cubes till smooth. Strain, discarding the pulp and seeds.
2. Mix water, vodka, basil and lime juice. Pour into 2 glasses.
3. Add ice and watermelon juice, then stir. Garnish with watermelon.

Enjoy a treat for two with these delicious Peruvian grapefruit cocktails. They make the perfect sundowners to end off a great week!

The post Watermelon, basil and vodka cocktail appeared first on MyKitchen.