Foodies of SA’s iconic quirky viral videos offer fuss-free dishes in less than a minute. Their recipes have long been the cheat sheet for thousands of home cooks, but it’s their third cookbook, Kitchen Shortcuts, that takes their legendary hacks to the next level.   

What started as a humble Facebook group for food fanatics in 2017 has bloomed into a devoted community of over 1.6 million people. Foodies of SA has been on a mission to put South Africa’s favourite flavours on our plates, no matter the budget or cooking skillset.  

The community of culinary enthusiasts and new-found cooks is a safe space where tips, tricks and even fails are shared. If you’re living in South Africa and haven’t heard of them yet, can you really consider yourself a true foodie? Their videos are iconic, but none more so than those dramatic and droolworthy melted cheese pulls!  

Of course, it’s only fitting that a decadent grilled cheese toastie graces the cover of their third cookbook, Kitchen Shortcuts. And it couldn’t have come at a better time. It’s the start of a new year, so it’s time to find our rhythm again after a most indulgent festive season (no doubt).  

We’re all looking for those cheat codes and shortcuts to make life easier, but still to have fun making wholesome, flavourful meals that the entire family will enjoy.  

Not only is Foodies of SA invested in improving the culinary skills and creativity of South Africans, but they are also doing their bit to educate South Africa’s youth. All the royalties made on the sale of this cookbook will go towards the Bokamoso Education Trust, which uses donations to pay children’s school fees.  

In the digital age, food content has become an important part of many people’s day. Not just for dinner inspiration, but also for the step-by-step visual guidance that will turn into a real skill and confidence in the kitchen.  

This is why the Foodies of SA team has created a video for every dish in the book. They can be accessed by scanning the QR code alongside each recipe. It’s like having a qualified chef right there in your own home! The Foodies of SA brand understands the need for meals that will appease busy adults and fussy kids alike.  

They manage to create simple yet extraordinary meals using household pantry staples. It is simply magnificent to witness. From hashbrown quiche cups for an on-the-go breakfast to 5-ingredient tuna fishcakes, you’re sure to find flavours favoured by the entire family. 

Delicious recipes you should try right now 

3 Inspi(ring) G&T punch ideas
Each punch makes 1.4L  Total Time 20 Min (Plus Freezing Time)   

Ingredients
For the lime & cucumber punch
1 cucumber, sliced into ribbons
4 limes, sliced
1 cup fresh mint leaves
6 tins (200ml each) cucumber flavoured tonic water
150ml gin

For the pink floral berry punch
400g strawberries, hulled and halved
200g fresh blueberries
1 cup fresh thyme
6 tins (200ml each) pink tonic water
150ml gin

For the double citrus punch
2 oranges, sliced
3 lemons, sliced
1 cup fresh rosemary
6 tins (200ml each) Indian tonic water
150ml gin

METHOD 

1. Layer the 3 fresh flavouring ingredients of the punch variation you’ve chosen in a Bundt tin.
2. Slowly add enough water to cover the ingredients.
3. Freeze overnight.
4. To unmould the ice ring, place the tin upside down on a plate. Run warm water over the tin until the ice ring drops onto the plate.
5. Place the ice ring in a large punch bowl. Pour the gin and tonic water over the ice ring.
6. Ladle the punch into glasses.

Bread(fast) bake
Serves 6 Total Time 35–40 Min

Ingredients
For the toast
12 slices white bread
3 tbsp butter, softened

For the cheese sauce
3/4 cup butter, cubed
1/3 cup cake flour
2 ½ cups milk
Salt and coarsely ground black pepper
A pinch of nutmeg (optional)
2 cups White cheddar, grated   

To assemble
4 cups Mozzarella cheese, grated
1 onion, diced and fried
2 cups mushrooms, sliced and fried
2 tomatoes, sliced
1 ½ cups bacon bits, fried until crispy
6 eggs
1 avocado, sliced

METHOD
For the toast 

1. Switch on the oven grill to the highest setting and line a tray with baking paper.
2. Spread butter on each slice of bread.
3. Place 6 slices on the tray and toast under the grill for 5 minutes. Remove and set aside.
4. Using a cookie cutter, cut out the centres of the other 6 slices of bread.
5. Lay these out on the baking sheet and toast under the grill for 5 minutes.

For the cheese sauce
1. Melt the butter in a saucepan.
2. Whisk in the flour and cook until it gets some colour.
3. Gradually whisk in the milk. Bring to a gentle boil, stirring constantly, and cook for 3–4 minutes or until thickened.
4. Stir in the salt, black pepper and nutmeg. Remove the sauce from the heat and stir in the cheddar.

To assemble 

1. Set the oven to 180°C.
2. Grease a 38 x 26cm baking dish with cooking spray.
3. Arrange the 6 slices without holes on the bottom of the dish before layering the mozzarella, onion, mushrooms and bacon on the toast. Finish with the tomato slices.
4. Top the bake with the 6 hollow-centred slices and crack an egg into each hole. Carefully ladle the cheese sauce around the eggs, leaving the yolks exposed.
5. Cover with foil and bake for 15 minutes, then remove the foil and bake for 10 minutes more, or until the eggs are cooked to your liking and the sauce is starting to turn golden.
6. Slice and serve with avocado.

No-blend granadilla margarita slushies
Serves 2  Total time 10 min (plus freezing time)  

Ingredietns
For the margarita
230g granadilla pulp
¼ cup lime juice
1 tbsp honey
A pinch of salt
4 tbsp tequila

To serve
1 lime, quartered
Salt
1 granadilla, halved
2 sprigs mint

METHOD
1. Combine the granadilla pulp, lime juice, ½ cup of water, honey and salt in a jug and whisk to blend.
2. Pour the mixture into a 16-hole ice-cube tray. Freeze for 5 hours or overnight for the best result.
3. Brush the rim of the glasses with a lime and dip the rims in salt.
4. Put the ice cubes in a plastic food bag and use a rolling pin to lightly bash the frozen cubes until finely crushed.
5. Divide the slushie mixture between the prepared glasses. Pour 2 tablespoons of tequila over each and stir slightly to combine.
6. Garnish with a granadilla half and a mint sprig.

Foodies of SA: Kitchen Shortcuts (R390, Quivertree) is available from all good bookstores.  

Words by Chad January
Photography: Quivertree  

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