Light the fire and enjoy this fresh new take on your favourite braai staple with a braaibroodjie cheese fondue. You can thank us later!

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the braaibroodjies
1 loaf bread, unsliced
4 tbsp butter
½ cup tomato jam
2 garlic cloves, peeled and crushed
1 tsp onion flakes
Pinch cayenne pepper
Salt and black pepper
For the cheese fondue
1 cup white wine
3 tbsp cornflour
240 g Gouda, grated
1 tsp cayenne pepper
1 tsp mustard powder
Pinch nutmeg
Salt and black pepper

METHOD
For the braaibroodjies
1. Slice the loaf of bread into quarters, lengthways.
2. Spread 2 slices with butter and tomato jam.
3. Sprinkle with garlic, onion flakes, cayenne, salt and pepper. Sandwich with the other slices.
4. Braai over hot coals until bread is charred on both sides and filling is heated. Cut into fingers.
For the cheese fondue
1. Make a slurry by mixing a little bit of wine with the cornflour.
2. Bring the rest of the wine to a simmer. Gradually whisk in the cheese, stirring until it is melted.
3. Add the slurry, continuing to whisk until mixture is smooth and thick.
4. Season with cayenne, mustard, nutmeg, salt and pepper. Grab your braaibroodjie fingers and enjoy your braaibroodjie cheese fondue!

Fondue Tip: You’ll need to keep the fondue warm and melty while you’re eating it. An easy way to do this is to prepare it in a slow cooker and serve it straight out of the pot. You can also place a warmer tray on the table.

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

Still not impressed? How about butterscotch, peanut brittle and Brie braaibroodjies for dessert?

The post Introducing MK’s braaibroodjie cheese fondue appeared first on MyKitchen.

Any braai-lover knows the wonders of braaibroodjies. Why not try something different with these with butterscotch, peanut brittle and Brie braaibroodjies?

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 sugar. Mix with a wooden spoon. Stir every minute or so.
2. Once consistency starts to change from grainy to liquid, add cream. Reduce the heat and whisk well. 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

Nothing beats a classic tomato, onion and cheese braaibroodjie!

The post Butterscotch, peanut brittle & Brie braaibroodjies appeared first on MyKitchen.

Packing all the flavour without the meat, these blue cheese braaibroodjies with roasted peaches and balsamic glaze are braai-time musts!

SERVES 4 // COOKING TIME 30 min

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 out, cover 4 slices with peaches.
3. Crumble the blue cheese over the peaches and drizzle with a little 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

The post Blue cheese braaibroodjies with roast peaches and balsamic appeared first on MyKitchen.

Braai Day may be over, but braai season is just beginning! Cook these delicious spinach, garlic and feta braaibroodjies over some hot coals for a yummy snack.

SERVES 4 // COOKING TIME 15 min

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. Add the spinach and cook until wilted. Remove from the 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 cheese is melted.

Recipe & styling: Caro Alberts
Photography: Andreas Eiselen

The post Spinach, garlic and feta braaibroodjies appeared first on MyKitchen.

Upgrade your braaibroodies to a new level with these roast cherry tomato, pesto and mozzarella braaibroodjies. Bonus: They’re vegetarian too!

SERVES 4 // COOKING TIME 30 min

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 a 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 in foil.
3. Toast on a grid over the coals until cheese is melted.

The post Roast cherry tomato, pesto and mozzarella braaibroodjies appeared first on MyKitchen.

What could be better than relaxing by the braai with a lekker braaibroodjie? Make our classic tomato, onion and Cheddar braaibroodjies any way you want with this recipe!

SERVES 4 // COOKING TIME 20 min

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.

The post Tomato, onion and Cheddar braaibroodjies appeared first on MyKitchen.