These cheesy muffins are so good, they might just earn a spot in your own handwritten family recipe book. Perfect for lunchboxes, road trips or sneaky kitchen snacking, these simple and satisfying bites are tough to resist!

Oh-so-cheesy muffins 

Makes 12  

Ingredients

3 Tbsp (45ml) melted butter
3 cloves garlic, grated
2 cups (300g) self-raising flour
½ tsp (2.5ml) salt
Milled pepper
1 large egg
⅞ cup (220ml) milk
⅓ cup (80ml) sour cream
⅓ cup (80ml) canola oil
Handful of parsley, chopped 
1-2 sprigs thyme and/or rosemary, leaves picked and chopped
2 cups (200g) grated mature Cheddar
1 cup (110g) mozzarella, cubed 

Method

1. Preheat oven to 180°C.
2. Mix together butter and half of the garlic. Brush a 12-hole muffin pan with the garlic butter and reserve leftover butter for topping.
3. Sift the flour into a large mixing bowl. Season.
4. In another bowl, whisk together the egg, milk, sour cream, oil, herbs and remaining garlic.
5. Mix the wet ingredients into the dry ingredients, then add in Cheddar (reserving about ½ cup for topping.)
6. Use an ice-cream scoop to portion the mixture into the muffin tray.
7. Stuff the mozzarella cubes into the centre of the batter.
8. Drizzle with remaining garlic butter and sprinkle with reserved Cheddar.
9. Bake for 25 minutes or until a skewer inserted in the centre comes out clean.
10. Serve warm or cool completely before storing in an airtight container for up to 4 days.

Words: Lichelle May 
Photography: Fresh Living magazine

Also read: Clever snack-packing hacks for your next road trip

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We dive into the bubbling, melty, goodness of this cosy dish in all its glory. 

Welcome to the amazing world of cheese fondue, where bread becomes royalty and vegetables receive VIP treatment – because everything tastes better on a little skewer. Don’t let this fondue deceive you, though: It may seem like a throwback to the 1970s, but this cheesy tradition still endures. Whether you’re hosting your closest friends, organising a date night or simply enjoying the fact that it’s Tuesday and you have a fondue pot (yay you), this dish is sure to make you feel all warm and fuzzy inside.  

Taking it cheesy 

First thing’s first: the cheesy situation  

The melt is where fondue’s true magic happens, and it begins with your cheese mixture. Gruyere and Emmental, a dynamic combination of nutty richness and stretchy deliciousness, are typically used in traditional Swiss fondue. You do you, though. If you’re feeling rebellious, add a splash of sharp Cheddar or a little Fontina for creaminess. Just promise that you won’t use cheese that has already been shredded. The anti-caking compounds that are used to make these products are the last thing you want in your silky-smooth cheese pot.  

Tricks of the trade 

Wine or beer, garlic and a little chemistry are secret weapons. Rub the insideof your pot with a halved garlic clove to get your fondue started. This small step adds depth without being overbearing. It’s like the garlic is whispering sweet nothings to your cheese. Then, the liquor follows. Use a lager beer for a mild to neutral flavour or opt for a crisp Sauvignon Blanc that balances out the richness in the cheese. (A classy white wine also adds a sense of sophistication when you post this step on Instagram.)  

Smooth things out 

To keep your fondue smooth and prevent it from becoming a greasy mess, sprinkle a handful of cheese with a dusting of corn flour before stirring the fondue. Now, this part is important: Stir slowly in a figure-eight motion. Like a slow dance in a Swiss chalet, doing this maintains the structure and velvetiness of the fondue.  

Dipping line-up  

Not just bread (but definitely bread) is in the dipping line-up. Indeed, crispy baguette pieces as well as roasted baby potatoes are essential. But with so many types of delights just ready to be dipped, why stop there? A small health halo is added by lightly steaming cauliflower, broccoli, green beans, carrots and baby corn, which will make you feel less bad about indulging in a handful of cheese. Bring it on! Even hard fruit such as apples or pears dipped in cheesy fondue (yes, you read that correctly!) is revolutionary. The combo of sweet and salty is seriously addictive. Have any leftover meat from the roast you had last night? Cut it up and use fondue to give it a second chance at life. Additionally, if you truly want to be the host with the most, serving fondue with little meatballs or mini sausages will earn you the kind of respect that only true royalty can receive.  

Setting the scene 

Fondue is not a dish to make or enjoy in a rush. This is a leisurely, conversational meal to be shared with loved ones and good conversation. Turn down the lights. Light a few candles. Play those effortlessly charming songs. Fondue is a comfort meal that sparks conversation. Cheese helps people bond — that’s just, science!  

Cheesy tips and tricks  

No fondue pot? Not to worry. A heavy-bottomed pot on low heat or a tea light works well – just swirl occasionally to keep everything smooth and silky. – No one wants their fondue to be burnt, so keep the cheese warm but not boiling. – Stir constantly and add a splash of lemon juice if your fondue begins to split.  

Whether you’re throwing a fondue fête with style or wearing fuzzy socks for a cosy night at home, the following recipes are your golden ticket to decadent, joyful goodness. 

Cauliflower gratin fondue 

Serves 4 

It’s the nostalgia of cauliflower and cheese sauce, but with next-level flavour. This cheesy cauliflower bake makes for a decadent Sunday lunch, dinner or side dish. 

Ingredients

3-4 (300g each) heads cauliflower, quartered
Salt and milled pepper
Glug oil
¼ cup butter
¼ cup flour
2 cups milk
200g Emmental, grated
200g Gruyère, grated
200g mature Cheddar, grated
Grating nutmeg (optional)
Handful sage and thyme, chopped
Crusty bread, for serving 

Method

1. Preheat oven to 200°C.
2. Place cauliflower chunks in a deep oven-proof dish. Season, coat in oil and roast for 20-25 minutes until it starts to brown.
3. Prepare sauce by melting butter in a pot, whisk in the flour and cook for 1 minute.
4. Gradually add milk while whisking. Boil for 3-5 minutes.
5. Add the cheeses, grate in some nutmeg, if using, and mix until the sauce is smooth and velvety.
6. Top the roasted cauliflower with herbs and pour sauce over the roasted cauliflower.
7. Increase oven to 220°C and bake for another 8-12 minutes.
8. Serve warm out of the oven.

Cook’s tip
Top cauliflower gratin fondue with herby breadcrumbs for an added crunch! 

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

The post The low down on cheese fondue  appeared first on MyKitchen.

The potato guarantees a soft, moist crumb while the egg adds an irresistible richness. 

Cheesy garlic pull-apart potato bread

Serves 8-10

Ingredients

2 medium soft cooking potatoes, peeled and quartered 
1 cup (250ml) milk
½ cup (125g) butter 
Salt 
1½ cups (225g) cake flour 
1½ cups (225g) bread flour
2 eggs + 1 egg yolk
2 tsp (8g) sugar
1 sachet (10g) yeast

For the garlic butter 

1 bulb garlic
Olive oil 
½ cup (125g) melted butter
1 Tbsp chopped thyme
½ cup (60g) grated butter

Method

1. Boil potatoes in salted water until tender. 
2. Drain and place in a warm oven for 5 minutes to dry out.
3. Mash potatoes with milk, butter and 1 tsp (5ml) salt. 
4. Spoon into the bowl of a stand mixer fitted with a dough hook.
5. Add cake flour, bread flour, eggs, yolk, sugar and yeast. 
6. Mix for 5-8 minutes, or until dough pulls away from the sides. 
7. Cover and leave to proof in a warm place for about an hour or until doubled in size. 
8. To make the butter, cut the top off the garlic, drizzle with olive oil, wrap in foil and roast for 30 minutes at 180°C. 
9. Squeeze out the flesh and mix with melted butter, thyme and Cheddar. 
10. Preheat oven to 200°C. 
11. Line a baking tin or oven tray with baking paper. 
12. Tip dough onto a lightly oiled surface. Knock down dough and divide into four equal portions. 
13. Roll out dough into 10x20cm rectangles. 
14. Spread a third of the garlic butter over 3 of them.
15. Place them on top of each other, ending with the fourth unbuffered portion.
16. Cut into 4 pieces and turn each piece on its side (layers facing up). 
17. Arrange next to each other snugly in baking tin. Brush with leftover garlic butter and season with salt. 
18. Cover loosely with clingfilm and leave to rise for 15-20 minutes. 
19. Bake for 35-45 minutes or until golden. Serve warm.

Recipe & photographs courtesy of Fresh Living Magazine

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Create delectable meals in a matter of minutes using a few pantry staples paired with our quick dinner solutions.  

Cheesy Italian baked beans

Serves 4  

These bowls of cheesy comfort are best enjoyed with a dipper like crusty bread or charred pitas.  

Ingredients 

1 Tbsp olive oil
1 onion, finely chopped 
3 cloves garlic, minced 
¼ tsp chilli flakes 
1 Tbsp chopped rosemary leaves 
1 can (410g) red kidney beans, drained and rinsed 
2 cans (410g each) cannellini beans, drained and rinsed 
1 bottle (700g) passata sauce 
1 Tbsp sugar 
Salt and milled pepper 
1 cups grated mozzarella 
1 cups grated Cheddar 
Fresh basil for serving 
Baguette, sliced and toasted for serving  

Method 

1. Preheat oven to 200°C. 
2. Heat oil in a pot over medium heat and fry onion for 3-5 minutes or until softened. 
3. Add garlic, chilli flakes and rosemary, then fry for 30 seconds until golden. 
4. Stir in the beans, passata sauce and sugar, bring to a simmer and cook for 5 minutes. Season well. 
5. 5. Divide into 4 oven-proof serving bowls and top with the cheese. 
6. Bake for 10-15 minutes until cheese is melted and bubbly. 
7. Top with fresh basil and serve with the buttered, toasted baguette. 

Make it your own

To feed a bigger crowd and up the protein intake, brown 4 sliced chicken breast fillets in oil in a large skillet or ovenproof pan for about 2-3 minutes per side or until golden. Then prepare our cheesy Italian baked beans recipe as required.

Spinach & garlic pasta 

Serves 4 

Serve spinach pasta with fresh cherry tomatoes or crispy bacon for a fuller meal. 

Ingredients 

For the sauce  

3 cloves garlic, minced 
1 packet (400g) baby spinach or Swiss chard 
1/2 punnet (10g) fresh basil, leaves torn and stems discarded 
1/2 onion, sliced 1 lemon, zested and juiced 
Salt and milled pepper   

1 packet (500g) fusilli pasta, cooked 
Grated Parmesan, for serving  

Method 

1. Add garlic and spinach to a large bowl and pour over 1 cup boiling water to wilt. 
2. Set aside for 1-2 minutes before removing from the liquid and adding to a blender. 
3. Add remaining sauce ingredients and blitz until mixture is smooth. 
4. Toss together pasta and sauce, then serve on a platter garnished with grated Parmesan. 

Make it your own

Not a fan of spinach? Why not roast some red, yellow or green peppers over an open flame or in the oven? Then blitz together with remaining recipe ingredients to create a fragrant sauce for the pasta.

Recipes and styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons 

The post Two quick dinner solutions appeared first on MyKitchen.

What’s more comforting than digging into a bowl of cheese-filled heaven while bundled up during the cold weather? These recipes are sure to make you smile with each mouthful. 

Beer-cheese fondue sauce 

Makes 2 cups 

Swap out the beer for bubbly or white wine. Or simply omit for a booze-free alternative. 

Ingredients

¼ cup butter 
¼ cup flour 
1 ½ cups milk 
½ cup pale ale beer 
1 cup grated mature Cheddar
½ cup grated mozzarella
¼ cup grated Parmesan 
Salt and milled pepper 
Freshly chopped herbs, for serving  

Method

1. Heat butter in a pot over medium heat. 
2. Whisk in flour until smooth and cook for 1 minute. 
3. Gradually whisk in milk, then add beer and cook for 3-4 minutes, whisking continuously.  
4. Add cheese and stir until melted. Season well. 
5. Stir through freshly chopped herbs, such as thyme, rosemary or parsley. 
6. Serve as an appetizer with cured meats, breadsticks and roasted veggies for dipping at your next soirée, to make it a substantial meal.

 Also read: 4 quick and easy party snacks

3-cheese toasties 

Makes 2 

Save costs by swapping out the cheese for regular Cheddar or Gouda.

Ingredients

4 thick slices sourdough or ciabatta 
2 Tbsp softened butter 
2 Tbsp basil pesto 
¼ cup plain cream cheese 
½ cup grated mozzarella 
½ cup grated Gruyere or Swiss Appenzeller 
Salt and milled pepper  

Method

1. Brush one side of each bread slice with butter and place buttered side down on a chopping board. 
2. Spread each slice with the pesto. 
3. Combine cheeses and divide between 2 of the prepared bread slices. Season well and sandwich closed with the remaining slices. 
4. Toast in a hot pan or sandwich press for about 4-6 minutes or until toasted and cheese has melted. Serve immediately.

Cheesy cauliflower gratin 

Serves 4 

Take this meal up a notch by topping with toasted herb breadcrumbs in our Cheat’s lasagne. 

Ingredients

3-4 (300g each) heads cauliflower, quartered 
Salt and milled pepper 
Glug of olive oil blend
¼ cup butter
¼ cup flour 
2 cups milk 
½ cup grated Emmenthal 
½ cup grated Gruyere 
½ cup grated mature Cheddar 
½ tsp ground nutmeg (optional) 
Handful each fresh sage and thyme, leaves picked  

Method

1. Preheat oven to 200°C. 
2. Place cauliflower chunks into a deep ovenproof dish, season and drizzle with oil. 
3. Roast for 25-30 minutes or until lightly golden. 
4. Melt butter in a pot over medium heat, then stir through flour until smooth. Cook for 1 minute. 
5. Gradually add milk while continuously whisking. Cook for 3-5 minutes once all the milk has been added, or until sauce has thickened.  
6. Stir through cheeses and nutmeg (if using) and mix until smooth. Season. 
7. Top roasted cauliflower with cheese sauce and scatter with herbs. 
8. Increase heat to 220°C and bake for another 10-12 minutes. 
9. Serve while hot. 

Compiled by: Chad January
Photographs: Fresh Living Magazine 

Also read: A Mac ‘n Cheese Recipe With a Twist

The post Comforting cheesy recipes perfect for the cold weather appeared first on MyKitchen.