Don’t let the size fool you – when it comes to flavour, these canapés and treats pack quite the punch!   

Brownie bites with berry buttercream & candy floss 

Serves 8 

Serve in small cupcake cases for easy serving and eating. 

Ingredients

550g Ina Paarman’s chocolate brownie mix 
125g butter, softened 
250g icing sugar, sifted 
2 Tbsp milk  

For the coulis  

1 cup frozen mixed berries 
2 tsp lemon juice
Sugar, to taste  

To serve  

1 cup fresh berries 
1/2 tub pink candy floss  

Method

1. Bake the brownie batter according to box instructions. Cool completely. 
2. Use a cookie cutter to cut small circles out of the brownie tray. Arrange on a serving platter. 
3. Whisk butter and icing sugar together for about 3 minutes or until light and fluffy. Add milk if needed to slightly loosen the mixture. 
4. Place frozen berries in a pot over medium heat. Add lemon juice and bring to a simmer for 10-15 minutes until thick and syrupy, stirring constantly. Add sugar to taste and allow to cool completely.
5. Add spoons of the berry coulis to the buttercream and swirl through. 
6. Using a piping bag or spoon, dollop buttercream on each brownie. Drizzle with extra berry coulis. 
7. Finish off by adding a bite of candy floss just before serving, to avoid melting.

Cook’s note:
Don’t throw away the off-cuts! Once you’ve cut out your brownies, combine the remaining bits to form a base for cake pops. 

Recipes and styling: Chad January 

Photographs: Zhann Solomons 

Also read: Chocolate chip and Oreo brownie bars

The post Brownie bites with berry buttercream & candy floss recipe appeared first on MyKitchen.

You don’t have to break the bank to make nutritious treats. These rye toast bites with fried olives and beetroot dip make perfect canapés.

SERVES 4–6 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the rye toast bites
4 slices dark rye bread
¼ cup butter, melted
For the beetroot dip
2 large beetroots
4 garlic cloves
1 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
1 tsp ground cinnamon
½ lemon, juiced
⅓  cup yoghurt
2 tbsp olive oil
Salt and pepper
For the fried olives
½ cup flour
2 eggs, well beaten
½ cup breadcrumbs (half regular, half panko)
200 g pitted green olives
Oil, for deep-frying
Handful fresh parsley, plus to garnish

METHOD
For the rye toast bites
1. Preheat oven to 100ºC.
2. Using a knife or a round cookie cutter, cut the bread into small rounds. Brush with melted butter.
3. Bake for 10–15 minutes until crisp.
For the beetroot dip
1. Preheat oven to 180ºC.
2. Wrap each beetroot in foil, adding 1 tsp water per beetroot before sealing closed.
3. Roast for 40–60 minutes, until the beetroot is tender. Wrap garlic in foil and add it during the last 10 minutes of cooking time. Cook until soft.
4. Leave the beetroot to cool completely before peeling off the skins.
5. Roughly chop the beetroot and place in a food processor along with the remaining ingredients. Blitz until smooth. Season with salt and pepper.
For the fried olives
1. Set up a breading station. Place the flour, eggs and breadcrumbs into three bowls.
2. Dry the olives on paper towel. One by one, roll them in flour, followed by egg, and finally the breadcrumbs.
3. Heat oil to medium heat and fry the olives until golden.
4. To serve, pipe dollops of beetroot dip on to the toast, and top with fried olives. Garnish with parsley.

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

On a bit of a rye-high? Serve these rye and honey-crusted veggies with sriracha mayo alongside your other appetisers.

The post Rye toast bites with fried olives and beetroot dip appeared first on MyKitchen.

What better way to embrace the winter season than with white chocolate-coasted pumpkin-spice bites? Pop them in the fridge for an anytime snack.

MAKES 12 // COOKING TIME 2 hours

INGREDIENTS
120 g pumpkin, chopped
¼ cup water
175 g Tennis or Nuttikrust biscuits
200 g white chocolate, chopped
2 tbsp cream cheese, softened
2 tbsp icing sugar
1 tbsp instant chai latte powder

METHOD
1. Place pumpkin and water in a pot and boil for 10 minutes with the lid on. Remove the lid and leave to simmer until all the water has evaporated.
2. Purée cooked pumpkin with a hand blender. Press it through a sieve for a smoother purée.
3. Place the biscuits in a ziplock bag and use a rolling pin to crush until fine.
4. Melt 100 g chocolate in a double boiler.
5. Place the melted chocolate, pumpkin purée, crushed biscuits, cream cheese, icing sugar and chai latte powder in a bowl and mix well. Cover bowl with cling film and place in the fridge for 1 hour.
6. Roll the chilled mixture into balls (about 1 tbsp per ball) and place on a baking tray. Place in the freezer for at least 1 hour.
7. Melt remaining chocolate in a double boiler or the microwave.
8. Remove the pumpkin-spice balls from the freezer and dip them in the melted chocolate. Finish off with a sprinkle of crumbled biscuits or chai spice.

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za

For the ultimate pick-me-up snack, try our antioxidant-rich cauliflower and almond bliss balls.

The post White chocolate-coated pumpkin-spice bites appeared first on MyKitchen.

Crispy Indian spiced okra bites, also known as kurkuri bhindi in Hindu, are delicious deep-fried treats that make the perfect snack or appetiser for guests!

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the Kashmiri masala
30 green cardamom pods (seeds only)
15 cloves
5 black cardamom pods (seeds only)
4 cinnamon sticks
½ nutmeg
5 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp fennel seeds
2 tsp black peppercorns
½ tsp fenugreek seeds
For the chaat masala
5 dried red chillies, stems removed
4 tbsp coriander seeds, toasted
2½ tbsp salt
1 tbsp dried mango powder
4 tsp ground cumin, toasted
2–3 tsp paprika
1½ tsp black pepper
½ tsp ground ginger
1 tsp dried mint
Pinch asafoetida
For the okra bites
Vegetable oil, to deep-fry
200 g okra
1 tbsp cornflour
1 tbsp chickpea flour
1½ tsp Kashmiri masala
1½ tsp salt
Lemon juice
Chopped coriander, to serve
Pinch chaat masala
Coriander-mint chutney, to serve

METHOD
For the Kashmiri masala
1. Toast all the ingredients and then grind together.
For the chaat masala
1. Grind all the ingredients together and set aside.
For the okra bites
1. Heat oil in a heavy-based pot while you prep the okra.
2. Rinse and pat the okra dry, then thinly slice diagonally.
3. In a large bowl, toss the okra with cornflour, chickpea flour, Kashmiri masala, salt and a few drops of lemon juice. Do not mix with your fingers or the spices will stick to your hands instead of the okra.
4. Deep-fry the okra until crispy. Drain on paper towel.
5. Toss with fresh coriander and chaat masala and serve with the coriander-mint chutney.

Recipe: Vanie Padayachee
Styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Vanie Padayachee’s spiced okra bites appeared first on MyKitchen.

Before or after a tough work-out, when you’re feeling peckish at work or simply craving something sweet, these delicious chocolately nut-butter protein bites are your go-to snacks!

MAKES 16 // COOKING TIME 40 min

INGREDIENTS
2 tbsp cacao powder, sifted
100 g whey protein powder
6 tbsp unsweetened peanut butter
¼ cup raw honey
2 tbsp chia seeds
Sea salt flakes, to sprinkle

METHOD
1. In a bowl, mix together the cacao, whey powder, peanut butter, honey and chia seeds. Place in the fridge and allow the mixture to firm up for about 30 minutes.
2. On a clean surface, roll out the mixture to 1½ cm thickness. Portion into 2 × 2 cm squares.
3. Sprinkle each square with a pinch of salt. Store in the fridge.

Recipe & styling: Luisa Farelo
Photography: Kendall-Leigh Nash // HMimages.co.za

The post Healthy chocolatey nut-butter protein bites appeared first on MyKitchen.

These tasty brinjal pizza bites are perfect for day-time snacks. Plus, brinjals are great for weight loss and digestion, so it’s the perfect alternative to your usual pizza.

MAKES 12 // COOKING TIME 50 min

INGREDIENTS
For the Napoletana sauce
Olive oil
1 onion, chopped
2 sprigs origanum
2 cloves garlic
1 bay leaf
1½ kg tomatoes, chopped
¾ cup basil
For the brinjals
2 large brinjals, sliced into rounds
Olive oil
1 cup Napoletana sauce
300 g mozzarella, sliced
Fresh basil

METHOD
For the sauce
1. Heat olive oil in a pot and fry onion.
2. Add origanum, garlic and bay leaf. Cook for 1 min.
3. Add chopped tomatoes and simmer for 40 min. Add basil, cook for 5 min and season to taste.
For the brinjals
1. Preheat oven to 220°C.
2. Arrange brinjal slices on a baking tray and brush each one with a little olive oil. Bake for 15 minutes, until just tender.
3. Remove from oven, spoon some sauce on to each slice and top with a slice of mozzarella.
4. Switch the oven to grill.
5. Grill the slices 3–5 minutes until the cheese has melted.
6. Top with basil leaves and serve immediately.

Recipe & Styling: Brita Du Plessis
Photography: Kendall-Leigh Nash

The post Brinjal pizza bites appeared first on MyKitchen.