Protein maxxing is taking over social media. But what is it, is it actually good for you and how can you add more protein to your breakfast? 

What is protein maxxing? 

Protein maxxing is the latest food trend taking over social media, with people finding easy ways to add more protein to everyday meals. It focuses on incorporating protein-rich foods like Greek yogurt, egg whites, cottage cheese and protein powder to boost protein intake. 

While protein is essential for muscle repair and overall health, the amount you need depends on factors such as age, body weight and activity levels. 

Breakfast is one of the easiest places to start. We’ve rounded up simple, protein-packed oat bowls inspired by our favourite food creators, featuring oats, yogurt, nut butter and delicious toppings for a filling, fuss-free meal. 

Blueberry salted caramel overnight oats 

Sharon Van Wyk’s overnight oats are all about staying consistent without feeling restricted, combining sweet blueberry and salted caramel flavours in one easy breakfast with her recipe.  

Vanilla cinnamon overnight oats 

Fran gives breakfast a sweet-treat makeover with her vanilla cinnamon overnight oats recipe while keeping things gentle on the gut. 

Brownie bowl baked oats  

Lean girl turns her baked oats obsession into dessert for breakfast territory with this decedent, chocolatey brownie-inspired recipe. 

Mocha overnight weetbix  

Registered dietitian Gen Hesse shares her high protein recipe using an all-time South African favourite, transforming weetbix into a creamy mocha breakfast.  

The post Protein Maxxing  appeared first on MyKitchen.

 Planning a picnic? Fill your basket with easy homemade nibbles from braaibroodjie scrolls to sweet Biscoff treats.  

Braaibroodjie scrolls  

Planning a picnic is all about keeping things simple, portable and delicious. Feel free to add your favourite store-bought treats to this incredible selection of homemade nibbles that are easy to prepare ahead of time and perfect for sharing.  

Serves 8 

Ingredients  

2 Tbsp (30ml) butter 
1 onion, coarsely chopped 
Flour, for dusting 
1kg store-bought bread dough 
½ cup (125ml) chutney (optional) 
3 cloves garlic, finely minced
1½ cup (375ml) grated matured cheddar cheese 
1 cup (250ml) grated Gruberg cheese 
180g sundried tomatoes in oil, drained and chopped 
1 egg, beaten 
Salt and milled pepper  

Method 

1. Preheat the oven to 180°C. 
2. Spray a 20x30cm baking tray with non-stick spray. 
3. Heat a pan on a medium heat and melt the butter, sauté the onions for about 15 minutes and season. Set aside to cool.  
4. Dust the work surface with flour.  
5. Roll the bread dough out to about ½cm thick and in a rectangle shape of about 50x35cm. 
6. Spread the chutney on the bread dough and top with caramelised onions, garlic, cheeses and sundried tomatoes. Season.  
7. Gently press on the filling to secure before rolling.  
8. Roll the bread dough lengthwise into a tight roll.  
9. Cut into 5cm pieces, rotating the roll after each slice to maintain round shape. Pack tightly into the prepared baking tray. Brush tops with egg wash.   
10. Bake in the oven for about 40-45 minutes or until cooked and golden.  
11. Cool in tin before storing in an airtight container or eat warm.   

Thai chicken sausage rolls 

Makes about 16 

Ingredients  

700g chicken sausages 
1 shallot or small red onion, finely chopped 
2 cloves garlic, minced 
3cm knob fresh ginger, peeled 
3 Tbsp lemongrass paste (optional) 
20g coriander, finely chopped 
1 small Thai chilli, seeds removed and finely chopped 
Salt and milled pepper 
400g puff pastry, defrosted 
1 egg, whisked 
2 Tbsp (30ml) black sesame seeds  
Coriander, for serving 
1/4 cup (60ml) sweet chilli sauce, for serving  

 Method 

1. Remove the casings from the sausage and add the chicken to a large mixing bowl.   
2. Add the shallot, garlic, ginger, lemongrass, chilli, coriander and season to taste. Mix well, cover and place in the fridge until cold.  
3. Preheat the oven to 180°C.  
4. Dust the work surface with flour and lay the pastry flat on the counter.  
5. Cut the pastry into 12×30 cm strips.  
6. Add 2-3 Tbsp of the filling down the middle of each puff pastry strip.  
7. Brush the end of the pastry with egg wash, fold over the pastry to close the sausage roll.  
8. Crimp the ends of the pastry with a fork.  
9. Cut the long roll into smaller individual sausage rolls, about 5cm big.  
10. Place on a baking tray brush with egg wash and sprinkle with sesame seeds.   
11. Bake the sausage rolls in the oven for about 25 minutes or until cooked and golden.  
12. Garnish with coriander and serve with sweet chilli sauce.  

Cheesy garlic shortbread 

Makes about 18 

Ingredients  

1½ cups (375ml) flour 
50g Parmesan cheese, grated 
50g Gruyere cheese, grated 
1 clove garlic, finely grated 
3-4 sprigs thyme, picked 
½ cup butter, softened 
1 egg yolk
Salt and milled pepper  

Method 

1. Preheat the oven to 180°C.  
2. Line a shallow baking tray with baking paper and spray with non-stick spray.  
3. Combine the flour, cheeses, garlic and thyme in a large mixing bowl. Season with salt and milled pepper, to taste.  
4. Add the butter and use your fingertips to rub the butter in until the mixture resembles coarse breadcrumbs.  
5. Add the egg yolk and mix through; do not overmix. The mixture should hold together when compressed together.  
6. Lightly dust the work surface with flour and roll the pastry to about 0.5cm thick. Use a 5cm cookie cutter and cut out rounds. Repeat until all the dough is used. Place the biscuits on the prepared baking tray.  
7. Bake for about 15-20 minutes.  
8. Serve the shortbread with your favourite cheese and dips for the perfect picnic snack. 

Strawberry white chocolate rice crispy bars 

Makes about 24 

Ingredients 

300g white chocolate, chopped 
230g puffed rice cereal 
1/5 cup (50g) butter 
3 packets (450g) white marshmallows 
2 tsp (10ml) vanilla essence 
Pinch salt 
1 packet (100g) shelled pistachios, chopped (or use nuts of choice) 
2 tsp (10ml) ground cardamom 
20g freeze dried strawberries, crushed 
50g white chocolate, for decorating  

 Method 

1. Preheat the oven to 180°C.  
2. Line a baking tray with baking paper, scatter the chocolate on the baking tray and bake for about 10-15 minutes until melted and golden brown.  
3. While the chocolate is caramelising, line another 20cm x 20cm deep baking tray with baking paper and spray with non-stick spray, this is for the rice crispy treats to set in.  
4. In a large pot on a low-medium heat, melt the butter and once melted add the marshmallows. Stir until the marshmallows are melted. Remove from the heat.  
5. Add the caramelised white chocolate to the marshmallow mixture and mix to combine.  
6. Add the puffed rice, vanilla, pinch of salt, 50g pistachios and cardamom to the marshmallow mixture and mix to coat all the puffed rice.   
7. Flatten the mixture gently with your fingertips or back of a large metal spoon, in the prepared baking tray. Allow to set for about 1-2 hours.  
8. Cut the rice crispy treats into bars or squares of your choice.  
9. Drizzle with melted chocolate and garnish with freeze dried strawberries and remaining pistachios.  

Cook’s note
This recipe is so easy to make, but you need to work quickly when the puffed rice is being combined with the marshmallow mixture, as it cools down and sets quickly! 

Fudgy Biscoff hedgehog 

Makes 18-20 

Ingredients  

80ml (75g) butter 
200g white chocolate 
1/4 cup (60ml) golden syrup 
150g Lotus Biscoff Biscuits 
100g Marie biscuits 
½ cup (125ml) Biscoff spread 
1 tsp (5ml) vanilla essence  

For the topping: 

 ¼ cup (60ml) Biscoff spread, melted 
4-5 Lotus Biscoff Biscuits, crushed  

 Method 

1. Line a 20cm round or square tray with cling wrap and spray with non-stick spray.  
2. Combine the butter, chocolate and syrup in a small pot on a medium heat. Stir until melted, set aside to cool slightly.  
3. Crush the Biscoff and Marie biscuits, it should be coarsely crushed and not to a powder.  
4. Combine the chocolate mixture with the biscuits, Biscoff spread and vanilla and mix to combine.  
5. Press the mixture into the prepared tray and allow to set in the fridge for about 2 hours.  
6. Cut into squares, drizzle with Biscoff spread and sprinkle with crushes biscuits.  

Recipes and styling: Lichelle May
Photography: Zhann Solomons 

The post Light homemade nibbles to take on your next picnic appeared first on MyKitchen.

Hungry for something good to listen to? From foodie chats to fascinating food stories, these podcasts are serving up plenty of flavour.  

Whether you’re cooking dinner, stuck in traffic or simply looking for something entertaining to listen to, a good food podcast can make the time fly. Podcasts take food beyond recipes by exploring the people, places, businesses and stories that make what we eat so fascinating.  

Table Manners: Pass the Gossip 

Hosted by singer-songwriter Jessie Ware and her mom Lennie, Table Manners combines relaxed celebrity conversation with a love of home cooking. Guests talk about their favourite meals and memories around food, making each episode feel like you’re eavesdropping on a very entertaining dinner party. They’ve chatted to everyone from Nigella Lawson to Dolly Parton; it’s as much about personality as it is about food.  

A Table in the Corner: Inside SA Food 

For a distinctly South African listen, start with A Table in the Corner. Hosted by food journalist Russel Wasserfall, the podcast sits down with the people shaping the country’s food and hospitality industry. It’s particularly good for anyone curious about what happens beyond the dining room, with a focus on sourcing ingredients and running restaurants to the realities of building a career in hospitality.  

South African Food Stories: Food, with a Story  

SA Food Stories is well worth adding to your queue. Hosted by Nicci Robertson, the podcast explores the country’s food culture through conversations with industry leaders and entrepreneurs. Nicci emphasizes the stories behind the businesses and personalities and covers passion, perseverance, creativity and the challenges involved in building South Africa’s food and hospitality industry. Recent episodes have featured Ina Paarman, making this a particularly appealing listen for anyone interested in the people behind South African brands.  

The Food Programme: Food for Thought  

For something more investigative, BBC’s The Food Programme explores ingredients, food trends, culinary traditions and the wider culture surrounding what we eat. It’s the kind of podcast that can turn an everyday ingredient into a fascinating story, taking listeners from farms and kitchens to restaurants and communities around the world. If you find any interest in the history and politics of food as much as the indulgence of eating, then this is one to have on your list. 

Dish: Dinner with the Stars 

Dish from Waitrose is an extraordinary choice featuring broadcaster Nick Grimshaw and Michelin-starred chef, Angela Hartnett. Together, they host a weekly meal with a celebrity guest, combining relaxed conversation with plenty of food talk. With Angela cooking a meal inspired by their guest and Nick keeping the conversation flowing, listeners catch a glimpse into real stories about careers, favourite foods, culinary disasters and success stories. Guests have ranged from Gordon Ramsay to more recently, Daisy Edgar-Jones for an all-round range of conversation.  

The post Food podcasts we can’t stop listening to  appeared first on MyKitchen.

Step into our kitchen for fresh, colourful spring salads packed with flavour. Perfect for your picnic basket, lighter lunches, side salads and bringing a taste of spring to your table. 

Crispy calamari and watermelon with a mint, lime and chilli salad dressing 

Serves 4 

Ingredients  

For the calamari: 

500g calamari rings or tubes and tentacles, defrosted 
Salt and coarsely ground black pepper
2 tbsp fresh coriander 
Vegetable oil for frying
½ cup cornflour  

For the dressing: 

½ punnet fresh mint leaves 
½ punnet fresh coriander leaves 
2 red chillies, seeds removed 
2 limes, juiced and zested 
¼ cup olive oil  

To serve: 

2 handfuls fresh rocket 
½ watermelon, rind removed and cubed 
1 punnet exotic tomato medley, halved 
2 spring onion, thinly sliced  

Method 

1. Pat down the calamari with kitchen paper to remove excess moisture.
2. In a bowl, toss the calamari with the seasoning and coriander.
3. Heat the oil in a large pan.
4. Dip the calamari into the cornflour, shake off any excess and shallow or deep-fry in hot oil for about 3–4 minutes or until cooked through and golden. Drain on kitchen paper.
5. Blitz the mint, coriander, chilli, lime zest, lime juice and olive oil until it reaches the consistency of a dressing. Season well.
6. Arrange the rocket in a serving bowl and top with the watermelon, tomatoes and spring onion. Scatter over the crispy calamari.
7. Drizzle the salad with the dressing just before serving and toss through to coat.

Recipe and photography: Fresh Living Magazine 

Zingy Citrus and Chicken Salad 

Serves 4 

Ingredients  

For the chicken: 

2 cups creamy chicken and mushroom mixture
¼ cup mayonnaise
1 Tbsp wholegrain mustard
2 Tbsp fresh parsley 

For the salad:

1 cup baby spinach
1 cucumber, shaved into ribbons
1 red onion, sliced
2 oranges, segmented or sliced
1 grapefruit, segmented or sliced
Glug olive oil
1 lemon, juiced 

Method 

1. Drain creamy chicken and mushroom mixture through a colander. Remove the mushrooms if you prefer.
2. Combine chicken, mayonnaise, mustard and parsley and set aside.
3. Divide spinach, cucumber, red onion, orange and grapefruit between 4 serving bowls.
4. Top with chicken, drizzle with olive oil and lemon juice and top with crispy chicken skin.

Recipe & styling: Chad January
Photography: Zhann Solomons  

Carrot and quinoa salad with hummus dressing  

• Serves 4-6 

Ingredients  

2 packets rainbow or regular baby carrots, trimmed and halved
1 packet Brussels sprouts, halved
Glug olive or canola oil
2 cloves garlic, chopped
Salt and milled black pepper
2 cups cooked quinoa
½ lemon, juiced
2 Tbsp fresh coriander, chopped
½ packet baby spinach
5-6 radishes, sliced
50g crispy chickpeas (optional) 

For the dressing:

250g hummus
3 Tbsp olive oil
¼ cup of 1 lemon
2 red chillies, deseeded and chopped
1 Tbsp chopped fresh coriander 

Method 

1. Preheat oven to 180°C.
2. Place carrots and Brussels sprouts on a baking tray. Drizzle with oil, sprinkle with garlic and season.
3. Roast for 10-12 minutes or until cooked through.
4. Spread cooked quinoa over two baking trays and roast in the oven, stirring every few minutes until crispy and golden. Cool.
5. Combine quinoa, lemon juice and coriander, and season.
6. Place spinach on a serving dish and top with quinoa mixture.
7. Add roasted carrots and Brussels sprouts, radish and crispy chickpeas.
8. Combine dressing ingredients and season to taste.
9. Serve salad with dressing on the side or drizzled over.

Cook’s Note
Roasting the quinoa in the oven until crispy adds more texture and flavour. 

Recipe and photography courtesy of Fresh Living Magazine  

 Halloumi & melon summer salad 

Serves 6 

Ingredients 

Oil, for frying
1 block (300g) halloumi, thinly sliced
1 packet (40g) rocket
350g exotic mixed tomatoes, halved
1 avocado, peeled, pitted and diced
2 large carrots, peeled and sliced into ribbons
2 blocks feta, crumbled
½ red onion, sliced into petals
1 papaya, peeled and sliced into thin wedges
5-8 radishes, thinly sliced

For the balsamic vinaigrette:   

¼ cup olive oil
2 Tbsp balsamic vinegar
2 tsp wholegrain mustard
1 clove garlic, minced
2 tsp honey 

Method 

1. Combine balsamic vinaigrette ingredients and set aside.
2. Add oil to a hot pan and fry halloumi until golden and crispy. Drain on kitchen paper.
3. Combine remaining ingredients on a serving platter and season. Top with crispy halloumi and drizzle with balsamic vinaigrette just before serving.

Recipes & Styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons 

The post Salads to help you kick the winter blues appeared first on MyKitchen.

Who says eggs are reserved for breakfast? We’ve put together four dinners to turn to when you feel like a plate of gold to take away the decision fatigue. 

Oyakodon-Inspired Rice Bowl   

A Japanese favourite featuring onions, chicken and egg simmered in a sticky soy sauce. Usually requiring Kombu (a Japanese kelp stock), we’ve simplified the recipe slightly to make it more accessible. 

Serves 4 

 Ingredients 

½ cup chicken stock
2 Tbsp warm water
2 Tbsp soy sauce
2 tsp sugar
4 large eggs
1 onion, diced into 1cm pieces
500g deboned chicken thighs, cubed 

 For serving 

2–3 cups cooked short grain white rice, fluffed and hot
2 spring onions, thinly sliced
Poke spice (optional)
1 sheet nori (dried seaweed) (optional) 

 Method 

1. Combine the stock, water, soy sauce and sugar mixture in a jug. Set aside. 
2. Crack the eggs into a large bowl. Use a pair of chopsticks or skewers to make gentle cutting actions through the eggs, breaking them into patches of yolk and white. Do not combine fully. The idea is to add the loosely mixed eggs into the pan as is.
3. Add onion to a cold frying pan, followed by the stock mixture.
4. Turn heat to medium, slowly bringing the mixture to a simmer.
5. Once hot, add the chicken, evenly distributing it around the onion.
6. Simmer uncovered for 8 minutes, flipping the chicken halfway through.
7. After 8 minutes, pour half the marbled egg into the middle of the pan, letting it settle without stirring. Simmer for 1 minute.
8. Pour the remaining egg mixture into the pan and cook for another 1–2 minutes, until the whites are cooked but the yolks are still slightly runny.
9. Spoon hot, fluffy rice into four serving bowls, then top with portions of oyakodon, spooning in any pan sauces.
10. Top with spring onions, poke spice and nori, if using.

 Viral Omlette Bun  

Serve these gourmet buns with a side of roast potato wedges to make it a more substantial meal. 

Serves 3 

 Ingredients 

6 eggs
Butter, for toasting
3 brioche buns
3 Tbsp canola oil
6 tsp chilli crisp
½ red onion, finely chopped
200g Cheddar cheese, grated
Salt and milled pepper
100g streaky bacon, cooked
4 salad tomatoes, sliced
2 ripe avocados, halved and sliced
40g rocket or baby spinach, washed 

 Method 

1. Crack 2 eggs into a bowl and whisk well. 
2. Halve 3 rolls, butter both sides.
3. Toast the rolls, buttered side down, in a hot pan, until crisp and golden. Remove. Wipe the pan to remove crumbs.
4. Add 1 Tbsp oil and 2 tsp chilli crisp to the same pan. Allow to sizzle for 5 seconds before pouring in the whisked egg.
5. Scatter ⅓ of the chopped red onion and a small portion of the Cheddar evenly over the egg. Season.
6. After about 20 seconds, when the omelette is starting to set but is still slightly runny on top, place two halves of a roll, toasted side down, into the middle of the pan, securing them onto the egg.
7. Fry for another 1–2 minutes, or until the omelette is cooked to your liking.
8. Use a spatula to loosen around and under the edges of the omelette, then work it under the bun and carefully flip the whole omelette over. (Keeping it in the pan works best.)
9. Fold the two long sides of the omelette back onto the buns to make a little envelope. Now move the buns over onto a bread board.
10. Scatter another portion of Cheddar onto the omelette, followed by two pieces of bacon, two slices of tomato, a few slices of avocado and a small handful of rocket.
11. Fold the lid of the bun over to enclose. Repeat to make two more buns and serve.

Huevos Racheros  

 Tortillas smeared with refried beans, topped with a fried egg, salsa and a smoky tomato sauce.

Serves 4 

Ingredients 

For the quick refried beans: 

2 Tbsp olive oil
1 onion, finely chopped
1 clove garlic, grated
½ tsp chilli flakes
½ tsp ground cumin
1 can (400g) black beans, drained
½ cup vegetable stock 

For the pico de gallo: 

2 salad tomatoes, diced
½ onion, finely chopped
1 jalapeño, finely chopped
20g coriander, finely chopped
1 clove garlic, grated
1 lime, zested and juiced
½ tsp salt 

For the eggs  

Canola oil, for shallow frying
4 medium white flour wraps
4 large eggs
¼ cup Rancheros sauce 
2 discs feta, crumbled
2 ripe avocados, sliced
Coriander leaves, for garnish 

Method 

1. For the refried beans, heat oil in a large pan over medium heat.
2. Fry the onion until golden and translucent, about 8 minutes.
3. Stir through the garlic and spices, frying for another minute
4. Add the beans and stock, increase the heat to a simmer and cook for 3–5 minutes, until thickened.
5. Remove from the heat and use a fork to mash the beans into a chunky consistency.
6. For the pico de gallo, toss ingredients together in a bowl.
7. Add ¼ cup oil to a pan over medium-high heat.
8. Once hot, add a tortilla and fry for 15–25 seconds, flipping halfway through, until slightly golden and bubbled. Place on kitchen paper to drain. Repeat with remaining tortillas.
9. Divide beans between the tortillas and spread over each.
10. Reduce heat and add a little more oil to the pan if needed.
11. Crack 1–2 eggs into the pan and fry until the whites are set and the edges are crispy, but the yolks are still slightly runny. Repeat with remaining 2 eggs.
12. Arrange 1 egg on top of each tortilla, topping with a generous spoonful of warmed rancheros sauce and pico de gallo.
13. Finish with a scattering of feta, sliced avocado and coriander.

Spinach And Mushroom Frittata  

A fresh vegetarian dinner that feeds the whole family from a single pan.

Serves 6–8 

 Ingredients 

¼ cup canola oil
250g large brown portobello mushrooms, sliced
2 onions, halved and finely sliced
2 cloves garlic, minced
100g Swiss chard spinach, stems removed and roughly chopped
20g chives, sliced
1 cup milk
Salt and milled pepper
2 discs feta, crumbled 

 For the salad: 

350g exotic or cherry tomatoes, quartered
180g Italian salad leaves, washed
4 radishes, thinly sliced 

 Method  

1. Preheat oven to 180°C.
2. Add half the oil in a frying pan over medium heat.
3. Fry mushrooms in two batches for 4-5 minutes each, turning often, until golden. Remove and set aside.
4. Turn down the heat slightly, add the remaining oil, followed by the onions.
5. Fry onions for 10-12 minutes, until caramelised. Stir through the garlic and fry for 1 minute until fragrant. Remove onion mixture from the heat.
6. Submerge Swiss chard in boiling water. Soak for 2-3 minutes before draining and squeezing out excess water.
7. Whisk the eggs, half the chives and milk together in a bowl. Season generously.
8. Add the spinach, onion mixture and mushrooms to a 26cm round, oven-safe dish.
9. Pour over the egg mixture, scatter over the feta and stir around slightly to evenly distribute fillings.
10. Bake for 25-30 minutes, or until set in the middle. Cool.
11. Toss together salad ingredients in a serving bowl. Season.
12. Top the frittata with the remaining chives, slice and serve with a side salad.

Recipe & styling: Sjaan van der Ploeg  
Photographs: Zhann Solomons 

The post 4 ways to eat eggs for dinner appeared first on MyKitchen.

Discover the comforting meals, treats and the stories behind them that continue to inspire our kitchens year after year. 

Winter has a way of bringing cherished childhood memories back to life, especially those centred around comforting food and family traditions. We asked our team to share the winter dishes and seasonal treats that still warm their hearts today. These nostalgic childhood winter food memories celebrate the flavours, traditions, and moments that make the colder months so special.  

Dylan Appolis  

Winter always takes me back to a childhood memory of my grandmother’s “bolletjies cake,” a simple sponge cake with icing and colourful sprinkles. Its name came from the little sugar “bolletjies” scattered over the icing, which were always my favourite part. It was more than a treat; it was a tradition filled with love, warmth and anticipation as I waited for that first slice. Even though she has passed away, the smell and taste of that cake still bring her presence back into my life. It remains a symbol of her care and the comfort of small, meaningful family traditions. 

Malika Johnson

My most nostalgic winter memory is my grandmother’s frikkadels served with rice and tomato smoortjie, a Cape-style tomato and onion relish. She always made sure to save some for me, which made the meal feel extra special. No one has ever been able to replicate it because it wasn’t just about the recipe, but the love behind it. Even today, it remains a comforting dish that brings back a deep sense of warmth and connection. 

Yasser Abdul 

My mom made many comforting soups, but the one that always takes me back is her chicken and mushroom soup. It was the kind of dish that made winter feel special, and even now I can still remember how good it tasted. Whenever my siblings and I heard it was on the menu, we couldn’t wait for dinner. It was more than just a meal; it was something that brought us together and made the cold days feel a little warmer. 

Aaliyah Omar 

My favourite winter memory is my mom’s spicy chicken curry served with either rice or roti. The aroma of the spices would fill the house long before dinner was ready, making it impossible to wait patiently. When it was served with roti, it was perfectly flaky and soft, ideal for soaking up every bit of the rich curry sauce. The gentle heat of the curry would warm you up from the inside out, making even the coldest winter days feel comforting and complete. 

Lethabo Mncwanga 

One of my favourite winter memories are enjoying fresh vetkoek and mince straight from the fryer. The Pick n Pay near my childhood home made the vetkoek fresh to order and picking them up on cold winter days was always something to look forward to. They were perfectly crisp on the outside, soft and fluffy on the inside, and filled with warm, savoury mince that made every bite so satisfying. That Pick n Pay is now in another province, so I don’t get to visit often, but whenever I’m in the area, I always stop by for the nostalgia and because they’re still every bit as delicious as I remember. 

Photography: Freepik  

The post Heartwarming childhood winter memories we’ll never forget appeared first on MyKitchen.