These unleavened croissant-shaped pastries are the closest we’ll get to making croissants at home. Try these Marmite and Cheddar rugelach today!

Marmite & Cheddar rugelach 

Makes 12-16 

Ingredients 

1 Tbsp (15ml) softened butter
½ Tbsp (7ml) Marmite
1 box (400g each) all-butter puff pastry, defrosted
¼ cup (60ml) very finely grated Cheddar
1 egg, whisked

Method

1. Mix together butter and Marmite and spread over the ready-rolled pastry.  
2. Cut pastry into triangles 8x25x25cm. Sprinkle with cheese.  
3. Roll pastry up tightly, starting from the short edge. Lightly press on top to secure pastry. Place on a lined baking tray, bending slightly into a crescent shape.  
4. Chill until ice-cold.  
5. Preheat oven to 190°C.  
6. Brush pastries with egg wash. Bake for 30 minutes, cover with foil and bake a further 10-15 minutes until cooked through. Serve warm. 

Recipes & Styling: Liezl Vermeulen
Photographs: Zhann Solomons 

Also read: Yummy rolled croissant sandwich recipe

The post Marmite & Cheddar rugelach  appeared first on MyKitchen.

Italians love their cheese, but understanding each one’s flavour profile and unique characteristics will ensure you allow this silky ingredient to shine – just like it should.   

MATURE CHEDDAR  

Cheddar is one of those well known, all-rounder, everyday cheeses. This version, however, is slightly drier as it has been aged, giving it a crumblier texture and a medium-sharp flavour with a hint of nuttiness. Add it to your next cheeseboard when entertaining or grate into sauces or baked goods to add depth of flavour.  

PARMIGIANO REGGIANO 

Commonly referred to as Parmesan, this hard cheese has to age for a minimum of 12 months to live up to its name. The name ‘Parmigiano Reggiano’ can by law only be used on a cheese that was produced in a specific region in Northern Italy- in short, you’re guaranteed it’s the real deal! It has a strong, sharp, complex taste with a prominent note of nuttiness and a saltiness that is not overbearing.  

GRANA PADANO  

Locally, we often find the slightly more affordable Grana Panada in everyday stores. In comparison to Parmigiano, this hard cheese uses only skim milk, resulting in a waxier finish and milder taste. While it is also a DOP (legally protected cheese – aka, made in Italy), it only needs to age for as little as 10 months before using. Best used as a grating cheese – add lashings over pasta or tomato salads. 

RICOTTA  

This beautiful cheese is a byproduct from making other cheeses. Ricotta is made from sheep, cow or goats milk whey (liquid left behind after milk curds have formed into cheese during production). The whey is then heated with whole milk and an acid is stirred through (like lemon juice) until large curds form. This curd mixture is then placed into a cheese cloth to strain. What you are left with is the fluffy, almost pillow-like texture known as ricotta. Perfect for enriching sauces, or folding into doughs, quiches or simply crumbled over roasted veggies or bowls of pasta.  

MOZZARELLA  

Italians love using the fresh buffalo mozzarella kind, which has a rich taste and silky smooth texture. This semi-soft, non-aged cheese originates from the south of Italy. In its production method, the curds are mixed together with heated whey and then stretched continuously, giving it its iconic texture.  

Words by: Chad January
Photographs: Zhann Solomons 

The post 5 different types of cheese and their uses appeared first on MyKitchen.

Is there anything better than a cheesy, gooey, crispy toasted cheese sandwich? Yours doesn’t have to be basic! Level up the classic with these simple tips on how to make yours irresistible.  

Think about your bread choice

Although a simple sliced white bread works perfectly fine, choosing the type of bread to use for your sandwich can make a big difference. Using interesting artisan bread like sourdough, brioche, ciabatta, seed bread, focaccia, and even an English muffin will add texture and flavour. Although any bread would work, try bread that’s not too perforated with air bubbles. If there are too many holes, the cheese will drip out. 

Top tip: Use your day-old bread to make toasted cheese. Your bread won’t go to waste, and you’ll get a delicious sandwich. Seems like a win-win! 

Choose your cheeses  

The cheese is the star of the show in this comfort classic. Best part of eating your toasted cheese? That first bite into that gooey, melted centre. Opt for cheeses that melt well, like Cheddar, Gouda, Gruyère, mozzarella and Brie. Dry, fresh cheese like goat’s cheese, Parmesan and pecorino cheese don’t melt very well but do pack a flavour punch. If you like the flavour of these dry cheeses, pairing them with a cheese that melts will blend well and add another flavour dimension. Not to mention it instantly makes it fancier. 

Top tip: A great melter-and-non-melter pairing is mozzarella and feta cheese. Add fresh herbs and voila! 

Add your toppings

Switch up your toastie with toppings adding different flavours, dimensions and textures. There’s no rule book on what’s allowed and what’s not – that’s the fun! You can add preserves, condiments and chutneys. Fresh herbs like parsley, basil and coriander give delicious freshness. Deli meats like salami give it texture and a yummy salty flavour.  

Top tip: Switch your toasted sandwich from savoury to sweet. Simply top with fresh fruits – try strawberries – and chocolate spread to make it a sweet delight. 

The grill

Choose your bread and add the cheese, condiments, and toppings. Close the sandwich and spread butter on the outside slices of bread. Heat your non-stick pan or skillet to medium-to-low heat. Add butter to the pan and grill your sandwich on both sides until crispy and golden brown. 

Top tip: Replacing the butter on your outside slices with a thinly spread layer of mayonnaise before adding it to the pan will brown the sandwich just as well and add a tangy, sweet flavour. 

Try this delicious dessert sandwich recipe: 

Cheddar, berry and basil grilled sandwich 

Ingredients

1 tbsp strawberry jam 

2 tbsp chopped strawberries   

2 slices seed bread 

Butter, to spread 

3 slices mature cheddar 

5 leaves basil 

Method 

1. Mix jam and berries in a bowl. Microwave for 1 minute.
2. Butter both slices of bread.
3. On the unbuttered side of one slice, spread the berry compote and top with cheddar and basil. Close the sandwich with the other slice, butter facing outwards.
4. Fry until toasted.

The post How to level up your toasted-cheese game  appeared first on MyKitchen.

These cheddar toasties are a gourmet version of the original! They are comforting, tasty and will remind you a bit of your childhood.

SERVES 4 // PREP TIME 10 min + cooling // COOK TIME 45 min

INGREDIENTS 
For the quick tomato chutney
4 tbsp vegetable oil
2 red onions, finely chopped
2 cloves garlic, finely chopped
3 cm fresh ginger, grated
6–8 medium ripe tomatoes, finely chopped
2 tsp paprika 
Handful raisins
½ cup apple-cider vinegar
2 bay leaves
2 tbsp brown sugar
1 tsp garam masala
For the toastie
1 loaf farm-style bread
Salted butter
1 cup Cheddar, grated
2 red onions, thinly sliced

METHOD
For the quick tomato chutney 
1. Add the oil to a pan over medium-high heat. Cook the onions until translucent. Add the garlic and ginger and cook for a further 2 minutes until fragrant.
2. Add the chopped tomatoes, paprika and raisins, and cook for 5 minutes.
3. Stir in the vinegar, bay leaves, sugar and garam masala. Simmer, stirring occasionally, for about 20 minutes or until thickened. Allow to cool.
For the toastie
1. Heat a pan over medium heat.
2. Spread the butter on one side of the bread slices. Make sandwiches with the chutney, onions and Cheddar, keeping the buttered side of the bread facing outwards.
3. Toast the sandwiches in batches in the heated pan until the bread is golden and the cheese has melted. Reduce the heat if the bread darkens too quickly.

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal

Believe it or not, meatballs don’t have to be made out of meat! You can have tasty vegetarian ones too such as these lentil and aubergine meatballs.

The post Cheddar Toasties With Onion And Tomato Chutney appeared first on MyKitchen.

Having a little dinner party? And want to impress your guests? Then have them drooling over our delicious but relatively easy mini quiches!

SERVES 12 // COOK TIME 20 min

INGREDIENTS
2 cups flour
2 cups grated Cheddar
½ cup grated Parmesan
5 eggs
½ cup water
1 cup cream
½ tsp salt
6 vine tomatoes, halved

METHOD
1. Place flour,  Cheddar, Parmesan, water, 1 egg and salt in a food processor. Blend until a dough forms.
2. Knead on a floured work surface. Wrap in cling film and refrigerate for 1 hour.
3. Whisk together 3 eggs, cream, salt, black pepper, and remaining Cheddar. Set aside.
4. Preheat oven to 180°C.
5. Roll out dough to 2 mm thick. Cut out circles with a 10 cm biscuit cutter. Press into a muffin tray. Brush with remaining egg (whisked). Bake for 5 minutes.
6. Pour filling into the shells, place a tomato in the middle of each and bake for 20 minutes.

Care to try another starter? then these spinach and feta hand pies are just for you!

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