This season we’re loving melon in all forms. These herby watermelon bowls with whipped feta are perfect for summer

Herby watermelon bowls with whipped feta

Serves 6 

Watermelon adds a light and sweet flavour to any salad, and pairs perfectly with avocado, red onion and cucumber.  

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: Sjaan van der Ploeg 

Photographs: Fresh Living Magazine 

Also read: Love summer with this watermelon poke bowl

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These beetroot blini bites with whipped feta are the perfect snacks for a get-together with friends!  

Beetroot blini bites with whipped feta  

Serves 6 

This tabbouleh uses bulgur wheat, which has four times the fibre of couscous, making it a low-GI meal. Omit chicken for a vegetarian alternative. 

Ingredients

For the carrot pickle

½ cup white vinegar
½ cup water
¼ cup sugar
2 Tbsp peppercorns
1-2 star anise 2 carrots, peeled and shaved

For the whipped feta

1 bulb garlic, top cut off
Glug olive oil
200g feta, drained
Handful fresh coriander, chopped
2 Tbsp crème fraiche or sour cream

For the blinis

1 cup puréed pickled beetroot
¼ cup olive oil 2 cups self-raising flour
1 cup milk
Salt and milled black pepper
2 Tbsp chopped fresh coriander
Canola oil, for frying

For the cream cheese balls

1 packet (200g) streaky bacon, cooked until crispy
2 Tbsp fresh coriander or basil, chopped 1 tub
(230g) cream cheese
Salt and milled black pepper

Method

1. Heat vinegar, water, sugar, peppercorns and star anise in a saucepan and simmer for 5 minutes.
2. Place carrots in a bowl and pour over hot pickling liquid. Cover and set aside for 15 minutes to pickle.
3. Preheat oven to 200°C.
4. Place garlic bulb in foil, drizzle with oil and wrap tightly. Bake for 20-25 minutes, remove and set aside to cool.
5. Blitz the beetroot and olive oil to form a paste.
6. Combine flour, milk, seasoning, coriander and beetroot paste to create a batter.
7. Heat a pan with oil and fry quarter cup dollops of batter for about 3-4 minutes per side. Drain on kitchen paper.
8. Blitz garlic, feta, coriander, crème fraiche and a glug of olive oil. Season with pepper.
9. Top blinis with whipped feta and pickled carrot. Serve garnished with fresh herbs.

Recipes and styling: Sjaan van der Ploeg 

Photography: Zhann Solomons 

Also read:  5 tips to elevate ice for your next party

The post Beetroot blini bites with whipped feta   appeared first on MyKitchen.

Summer-fresh strawberries are finally back in season! Give them a whirl with balsamic vinegar in these meat-free tortillas with whipped feta.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
¼ cup vegetable oil
2 tortillas
200 g Danish feta
⅓ cup cream
Salt and black pepper
⅓  cup balsamic vinegar
1 cup strawberries, sliced

METHOD
1. Heat oil in a pan and fry the tortillas until crisp and golden. Drain on paper towel.
2. Blend together feta, cream, salt and pepper until smooth.
3. Bring balsamic vinegar to a simmer, then turn off the heat and add the strawberries. Leave to cool.
4. To serve, dollop whipped feta on to the tortillas and spoon over the balsamic strawberries.

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

If you simply adored these fruity flavours, how about trying this white chocolate and Earl Grey mousse tart with strawberries?

The post Tortillas with whipped feta and balsamic strawberries appeared first on MyKitchen.

Sweet and salty flavours make these chicken wraps with cranberry and whipped feta a delicious pairing for your lunch prep!

MAKES 4 wraps // COOKING TIME 20 min

INGREDIENTS
1 cup smooth cottage cheese
1 cup feta
¼ cup parsley, chopped
4 wholewheat wraps
½ red onion, thinly sliced
½ cup cranberries, chopped
¼ cup almonds, chopped
1 cups cabbage, shredded
3 chicken breasts, grilled and sliced

METHOD
1. Beat the cottage cheese and feta together until smooth.
2. Fold in the chopped parsley and set aside.
3. Place a wrap on a clean surface. Spread with an even layer of the whipped feta, then top with sliced onion, cranberries, almonds and shredded cabbage.
4. Place the grilled chicken slices in the middle of the wrap, leaving a 5 cm space at the bottom.
5. Fold the bottom of the wrap up, then roll tightly into a cigar shape. Repeat with the remaining wraps.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

For an equally as delicious brekkie option, go for these scrambled egg wraps with beans!

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Pancakes are not only reserved for sweet desserts, they also make delicious savoury options, just like these rosemary pancakes.

MAKES 20 // COOKING TIME 1 hour, plus overnight

INGREDIENTS
For the batter
1 cup flour
1 tsp sugar
¼ tsp salt
3 eggs
2 tbsp vegetable oil
1 tsp vanilla essence (optional)
2 cups milk
For the rosemary pancakes
Batter
2 tsp dried rosemary
For the beetroot chutney
3 beetroots, peeled and chopped
1 onion, peeled and chopped
1 apple, peeled and diced
¾ cup sugar
¾ cup balsamic vinegar
1–2 tbsp water
1 tsp dried thyme
For the whipped feta
¾ cup crumbled feta
¼ cup cream cheese
½ tsp salt

METHOD
For the batter
1. Sift flour, sugar and salt into a bowl. Add the eggs, oil and vanilla, and whisk until smooth. Gradually add the milk, whisking until the batter is lump-free.
2. Strain into a jug and refrigerate for at least 5 hours, or overnight.
For the rosemary pancakes
1. Add the dried rosemary to the pancake batter.
2. Heat a pan and rub with butter, swirling to coat fully. Ladle a little bit of batter into the pan (you want to keep the pancakes as thin as possible).
3. Flip over once the edges are golden, then cook for another 30 seconds.
For the beetroot chutney
1. Place all chutney ingredients in a pot. Bring to the boil, then simmer until the beetroot is soft and the liquid is syrupy.
For the whipped feta
1. Blitz the feta until it forms fine crumbs. Add cream cheese and salt and process until smooth.
2. Serve the rosemary pancakes filled with beetroot chutney and feta.

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

Keen to try more savoury combos? These mustard and apricot chicken pancakes are perfect for brunch!

The post Rosemary pancakes with beetroot chutney and feta appeared first on MyKitchen.