It’s pesto madness! No matter your mood, we have the pesto recipes to suit your every desire. You can pair these yummy options with pizza, pasta, artisan bread, soups and sandwiches. So there really is no excuse not to try them all.
There’s nothing like some good old crumbed chicken schnitzels, and ours have a twist! We’re putting together two great ingredients to bring you a lovely lunch or dinner meal.
We are making the most of this year’s fleeting summer with this breath-taking Thai watermelon salad. The stores are still full of these beauties. And the best part is you can use the rind to make our watermelon konfyt to enjoy on toast all winter long.
We’re giving the good old pap and oxtail a modern upgrade for Sunday lunch this week. Are you keen to give it a try? The stiff pap squares add a whole new dimension of texture.
Do you need a superfood brekkie to fuel you through the day? These breakfast sweet potatoes sweet potatoes are filled with banana, almonds, coconut and chia, all low-GI options that will get you to lunchtime with no energy dips.
Make the weekend even sweeter with some home-made treats for you and the fam to indulge in. Our lemon meringue cupcakes should do the trick! If you don’t like raw meringue, simply pop these under your grill for a few minutes – just be sure to watch them closely.
Literally nothing could be easier than putting together this incredible superfood salad. We especially love this zaatar salad as a work lunch. Prep it tonight, allow the flavours to settle and enjoy tomorrow!
Craving something fancy? This gorgeous salmon and beetroot pasta is to die for. Plus it’s loaded with ingredients to help nourish your hair, skin and nails from the inside out!
‘Chenin is a refreshing varietal that can be made in completely different styles – and it goes really well with summer foods,’ says Spier executive chef Lolli Heyns. Chenin Blanc is also my own personal favourite wine to sip all summer long, and I can’t wait to try it in Lolli’s West Coast mussels in white wine cream sauce this weekend.
With summer drawing to a close, we got our hands on some of the last watermelons of the season (and recommend you do the same). And because we never waste here in the MK kitchen, we used the rind to make a lovely watermelon konfyt, a South African classic.