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.

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.

 Enjoy with samosas, pies, moons or your favorite savouries. 

Makes about 2 cups 

 Ingredients  

350ml tomato sauce
175ml vinegar (pour into the empty tomato sauce bottle to clean it out)
62.5ml methi masala
62.5ml sugar 

For the vagaar: 

30ml oil
1 tsp sesame seeds
6 curry leaves
2 green chillies, chopped
2 cloves garlic, ground 

Method 

1. In a pot, combine the tomato sauce, vinegar, methi masala and sugar.
2. Bring to the boil, then reduce heat and simmer for 5 minutes.
3. Remove from heat and allow to cool down.
4. For the vagaar, heat the oil in a small pan on medium heat.
5. Add the sesame seeds, curry leaves, chillies and garlic.
6. When the spluttering stops, the garlic and sesame seeds will have turned light brown.
7. Remove from heat immediately and pour hot seasoned oil mixture over cooled chutney.
8. Stir well to combine.
9. Store in the fridge for 6-8 weeks or the freezer for up to 3 months.

Recipe: Fehmz Jordaan 
Styling: Sjaan van der Ploeg 
Photography: Zhann Solomons  

The post Mild red chutney   appeared first on MyKitchen.

We paired these with half a portion of Fehmz’s red chutney, the perfect kick of heat to complement the creamy potato filling. 
Makes 50 

 Ingredients  

 For the filling: 

9 potatoes, peeled and cubed
Salt, to taste
½ tsp turmeric
1 large red onion, chopped
2-3 Tbsp ground green chilli paste
2 tsp cumin powder
½ tsp tartaric acid
Handful fresh coriander, finely chopped
1 packet ready-made samosa pastry, defrosted 

For the vagaar: 

⅓ cup oil
3 Tbsp mustard seeds, cracked
3 cloves garlic, crushed
Handful chopped curry leaves 

 Method  

1. Boil the potatoes in salted water with the turmeric until soft enough to mash (adding more turmeric, depending on your personal colour preference).
2. Drain and mash the potatoes thoroughly, set aside to cool.
3. For the vagaar, heat oil in a pot over medium-high heat.
4. Once hot, add seeds, garlic and curry leaves. They should begin to sizzle. Leave to fry for 1-2 minutes, or until fragrant.
5. Remove from heat and add to potato mixture along with onion, chilli paste, cumin and tartaric acid. Mix well.
6. Once cooled, add the coriander, and voilá! 

Compiled: Fhemz Jordaan
Styling: Sjaan van der Ploeg
Photography: Zhann Solomons  

The post Spicy potato samosas   appeared first on MyKitchen.

The chicken itself is loaded with zingy flavour, while the sauce hits with a spicy kick to layer in flavour.
Serves 4 

 Ingredients  

For the marinated chicken: 

1 cup freshly squeezed orange juice
Juice of 3 lemons (about 150ml)
Juice of 2 limes (optional)
3 Tbsp Worcestershire sauce
2 tsp cumin seeds, toasted
20g coriander, chopped + extra for serving
4 cloves garlic, finely chopped
4 chicken thighs
4 chicken drumsticks
½ Tbsp ground cumin
2 Thai green chillies 

For the mojo sauce: 

1 large green bell pepper
¼ cup chopped fresh coriander
2 cloves garlic, finely chopped
½ tsp salt
1 Tbsp white wine vinegar
2 Tbsp olive oil 

 Method 

1. Combine the ingredients for the marinated chicken in a deep dish or resealable bag. Seal and leave to marinate for up to 3 hours (or at least an hour).
2. An hour before braaiing, remove chicken from the fridge to allow it to come up to room temperature.
3. For the sauce, char green peppers over a very hot braai as the flames start to die down (or over an open gas hob flame) until blackened all over. Cool peppers, core and discard seeds, then cut into chunks.
4. Blitz pepper chunks and remaining ingredients together in a jug blender at a medium speed or use a stick blender to create a smooth sauce. Season to taste.
5. Prepare medium-hot coals. Place chicken pieces on a braai grid and braai for about 15-18 minutes, or until cooked through, turning regularly.
6. Serve chicken hot off the braai with mojo sauce on the side, garnished with coriander.

 Recipe & styling: Liezl Vermeulen 
Photography: Zhann Solomons  

The post Mexican chicken asado with mojo sauce   appeared first on MyKitchen.

The national treasure of South African salads, with an Asian flair – more crunch and a touch of heat.
Serves 6-8 

Ingredients

For the sauce:

2 Tbsp hot curry powder
3 Tbsp rice wine or white wine vinegar
3 Tbsp tomato sauce
2-3 Tbsp Sriracha (optional)
2 Tbsp soy sauce (or use Worcestershire sauce)
3 Tbsp honey (or use brown sugar) 

For the salad:

250g fusilli pasta, cooked to packet instructions
1 green pepper, thinly sliced
1 red pepper, thinly sliced
3 carrots, cut into long matchsticks
2 spring onions, sliced
2 cups finely shredded cabbage
20g coriander, roughly chopped Sliced radish, for serving 

 Method  

1. Place the curry powder in a jug and stream in the vinegar while whisking, to avoid lumps forming. Add the remaining sauce ingredients and whisk to combine evenly.
2. Toss the sauce with the salad ingredients, excluding cabbage and coriander. Cover and keep chilled until serving.
3. For serving, toss cabbage and coriander through the salad. Serve garnished with radishes.

Cook’s note
As the sauce contains an acid, adding it before serving can turn the purple cabbage blue. 

Words: Liezl Vermeulen 
Photography: Zhann Solomons  

The post Pasta salad made modern   appeared first on MyKitchen.