Bundts can be savoury too! Use them to make garlic breads, brioche or seed loves. 

Pull-apart pizza bread.

Serves 8-10 (As a starter)

Ingredients

Vegetable oil, for coating
800g store-bought bread dough
1 cup passata sauce
1 tsp Italian herbs
1 Tbsp minced garlic
1 tsp chilli flakes
100g Cheddar, grated
150g mozzarella, grated
Salt and milled pepper
100g salami, quartered (optional)

For the tomato dip

1 cup tomato passata
1 tsp sugar
2 tsp Italian herbs
2 tsp minced garlic
Olive oil

Method

1. Preheat oven to 180°C, positioning your oven rack to the bottom level.
2. Brush the inside of a 25cm decorative Bundt tin with oil.
3. Lightly knead dough into a ball. Divide into 16-20 small golf-ball sized portions, pinching dough at the bottom to make a smooth round.
4. Combine passata, Italian herbs, garlic and chilli flakes. Add a spoonful of sauce to the base of the tin and brush to spread.
5. Add a light layer of each cheese to the bottom of the tin, followed by a ring of 6-7 balls of dough. Season.
6. Brush dough with oil and add spoons of tomato sauce, brushing to spread between the dough balls.
7. Sprinkle anther layer of each cheese over, in addition to a few pieces of salami. Repeat with remaining dough, tomato sauce, cheeses and salami until filled.
8. Bake Bundt for 35-40 minutes. (Cover the top with foil if browning too quickly.)
9. Remove and cool for 10 minutes before unmoulding.
10. Combine tomato dip ingredients in a pot over medium heat. Stir for 5 minutes to warm and melt the sugar. Pour into a serving bowl.
11. Add bowl to the centre of Bundt bread and serve. Guests can now pull off portions of dough and dip into the sauce.

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons

Also read: Mini homemade pizza bagels 

The post Pull-apart pizza bread appeared first on MyKitchen.

Ah, summertime. Days filled with beach outings, road trips, warm firelit evenings with friends, and yes – a braai! And we all know a braai is not a braai without a braaibroodjie. We certainly can’t get enough of this savoury-sweet pre-meal snack.

Take your broodjie to the next level with these 5 delicious recipes and leave your guests wanting more:

1. The classic tomato, onion and Cheddar

Serves 4

Cooking time: 20 minutes

Ingredients

4 tbsp butter

8 slices white bread

240 g cheddar, grated

1 tomato, sliced

1 onion, peeled and sliced

Salt and pepper

Method

1. Butter both sides of each slice of bread.
2. Sprinkle cheese evenly over 4 slices of bread. Top with the tomato and onion slices. Season with salt and pepper. Sandwich with the remaining bread.
3. Toast on a grid over the coals until the cheese is melted or cook in a griddle pan or sandwich-maker.

2. Blue cheese with roast peaches and balsamic

Serves 4

Cooking time: 30 minutes

Ingredients

4 tbsp butter

2 peaches, thickly sliced

8 slices white bread

80 g blue cheese

Balsamic glaze

Method

1. Heat 2 tbsp butter in a pan. Add the peaches and cook until soft and golden.
2. Butter bread on 1 side. Keeping the buttered sides facing down, cover 4 slices with peaches.
3. Crumble the blue cheese over the peaches and drizzle with a balsamic glaze. Sandwich with the remaining bread.
4. Toast on a grid over the coals until the cheese has melted.

Recipe & styling: Caro Alberts

Photography: Andreas Eiselen/HMimages.co.za

3, Spinach, garlic and feta braaibroodjies

Serves 4

Cooking time 15 minutes

Ingredients

2 cloves garlic, peeled and thinly sliced

1 tbsp butter

125 g spinach, thinly sliced

100 g feta, cubed

Salt and black pepper

4 hamburger rolls, halved

Method

1. Fry the garlic in butter until it turns light brown in colour. Add the spinach and cook until wilted. Remove from heat and add the feta—season to taste.
2. Spread the mixture on the rolls and sandwich them together.
3. Toast on a grid over the coals until the cheese is melted.

Recipe & styling: Caro Alberts

Photography: Andreas Eiselen

4. Roast cherry tomato, pesto and mozzarella

Serves 4

Cooking time 30 minutes

Ingredients

1 cup cherry tomatoes

2 tbsp balsamic vinegar

1 baguette, halved lengthways

Olive oil

Salt and pepper

¼ cup pesto

200 g mozzarella, sliced

Method

1. Heat a pan until smoking hot. Add the tomatoes and cook for 3 minutes on each side, until slightly charred. Add the vinegar and season.
2. Drizzle the baguette with oil and sprinkle with salt and pepper. Spread with pesto, then cover with the mozzarella and the roast tomatoes. Sandwich the loaf together and wrap it in foil.
3. Toast on a grid over the coals until the cheese is melted.

5. The sweet butterscotch, peanut brittle & Brie

Serves 4

Cooking time 1 hour

Ingredients

2 tbsp butter

½ cup brown sugar

⅓ cup cream

Pinch salt

125 g Brie, thickly sliced

8 slices white bread

50 g peanut brittle, chopped

Method

1. Melt butter in a non-stick pan. Just before completely melted, add the sugar. Mix with a wooden spoon, stirring every minute or so.
2. Once consistency changes from grainy to a smooth liquid, add the cream. Reduce the heat and cook for 10 minutes, whisking often.
3. Remove from the heat and add the salt. Set aside to cool slightly.
4. Arrange the Brie on 4 slices of bread. Pour over the butterscotch and then sprinkle with the peanut brittle. Sandwich with the remaining bread.
5. Wrap each sandwich in foil and toast on a grid over the coals.

Recipe & styling: Caro Alberts

Photography: Andreas Eiselen / HMimages.co.za

The post The Braaibroodjie: 5 different ways appeared first on MyKitchen.