The kids won’t be able to resist this no-bake pomegranate and chocolate fudge treat! Get them involved by letting them add the toppings.

MAKES 16 // COOKING TIME 1 hour 20 min

INGREDIENTS
1 pomegranate
385 g tin condensed milk
250 g sugar
125 g butter
1 tbsp golden syrup
250 g dark chocolate, chopped

METHOD
1. Grease a 20 x 20 cm baking tray and set it aside.
2. Cut the pomegranate in half and tap out all the seeds with a wooden spoon.
3. Place the condensed milk, sugar, butter and syrup in a pot over medium heat. Bring to the boil and cook, stirring constantly, for 8–12 minutes until it reaches soft-ball stage. (Test the mixture by dropping a little bit of it into cold water. It should form a soft, pliable ball.)
4. Remove the fudge mixture from the heat and mix in the chopped chocolate.
5. Pour the fudge mixture into the baking tray and spread it out evenly. Sprinkle pomegranate seeds over the top, pressing down lightly.
6. Let the fudge set for 1 hour, then cut into squares.

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

For something much more decadent, bake our raspberry swirl cheesecake with winter fruit.

The post Pomegranate and chocolate fudge to make with the little ones appeared first on MyKitchen.

Prepare our spicy chicken wraps in advance, freeze and then enjoy a Mexican meal in minutes whenever you like! Whip up this filling with a kick in less than an hour, freeze in individual portions and then re-heat (in a pan or in the microwave) and roll up in warm tortillas. Add a few dollops of sour cream and your dinner is good to go. Or you can, you know, just eat them right now!

SERVES 4 // COOKING TIMe 45 mins

INGREDIENTS
4 skinless chicken breast fillets, sliced
1 tsp dried origanum
1 tsp smoked paprika
½ tsp cayenne pepper
Juice and zest of 1 lime
3 tbsp olive oil
600g mixed stir-fry vegetables
1 cup grated cheddar
8 tortillas
Lettuce, to serve
Sour cream, to serve

METHOD
1. Place the chicken, origanum, paprika, cayenne pepper, and lime zest and juice in a bowl. Toss to coat the chicken, then leave to marinate for at least 30 minutes.
2. Heat the oil in a large pan over high heat and fry the veggies for 1–2 minutes, until al dente. Remove and spread out on a plate to cool.
3. Place the chicken in the pan and fry for 5–10 minutes, until cooked through. Remove and allow to cool.
4. Place the cooled veggies, chicken and cheese in separate ziplock bags, then place the tortillas between sheets of waxed paper and bag. Label the bags and freeze for up 2 months.
5. To serve, defrost the contents of the bags completely. Reheat the chicken and veggies in a pan. Heat a dry pan and toast the tortillas for a few seconds on each side. Place the chicken, cheese, veggies, lettuce and sour cream in the tortillas and fold.

The post Freezer friendly spicy chicken wraps appeared first on MyKitchen.