Cool and casual strikes again! Wow the crowd with these homemade mini pizza bagels.

Mini homemade pizza bagels 

Serves 10 

Ingredients

For the bagels 

3 ½ cups (525g) bread flour, + extra for kneading 
2 tsp (10ml) instant yeast 
1 ½  Tbsp (22.5ml) sugar 
1 ½  tsp (7.5ml) salt
1 Tbsp (15ml) dried origanum 
1 ¾ cups (430ml) lukewarm water 
140g sun-dried tomato pesto 

1 egg, beaten
2 cups grated Cheddar or mozzarella
½  cup tomato puree or pizza sauce 
50g salami, chopped 
¼ cup pineapple chunks (optional)  

Method

1. For the bagels, place flour, yeast, sugar, salt and origanum in the bowl of a stand mixer. 
2. Using the dough hook attachment, start the machine on a low speed. 
3. Add water and tomato pesto, then continue to mix until a smooth dough forms, about 8 minutes. 
4. Transfer the dough to an oiled bowl and cover with cling wrap on the surface of the dough. Set the dough aside in a warm area, out of direct sunlight and allow to proof for about 1 hour or until the dough has doubled in size.
5. Knock the dough down and weigh out portions of 60g each. 
6. Roll each dough portion to a disc of about 6cm on 11 a clean work surface dusted with flour. Use your finger to create a hole in the middle of the dough and stretch the dough to get that iconic bagel shape. 
7. Place the bagels on a baking tray lined with baking paper. Cover and place in the fridge to rest for about 20 minutes. 
8. Preheat oven to 180°C. 
9. Bring a pot of water to the boil and boil the bagels in batches for about 2 minutes per side. 
10. Remove the bagels from the water, shake off excess water and place back on the baking tray. 
11. Brush with egg wash and bake the bagels for 5-18 minutes or until cooked and golden. Set aside to cool slightly. 
12. Cut the bagels in half and divide ⅔ of the cheese equally between the bottom bagel slices. 
13. Spread the tomato puree or pizza sauce on the tops of the bagels followed by cheese, salami and pineapple, if using. 
14. Sandwich the bagels closed and pop in the oven, baking until the cheese has melted. 

Recipes & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Ham, fig and Brie pizza

The post Mini homemade pizza bagels  appeared first on MyKitchen.

Pickle, ferment, brine and jam out to these recipes as we celebrate the magic of preserving. 

Fermentation 101 

Fermentation is a chemical process involving food that is placed in an environment without oxygen. When using salt brine for fermentation, the good bacteria (called lactic acid) is promoted while the bad bacteria is killed. This type of vegetable fermentation using salt brine is called lacto-fermentation, where the lactic acid feeds on the carbohydrates in the food, producing acid. The overall conversion process results in the food having more flavour and that classic tangy taste.  

Red light hot sauce 

Instead of Pepperitos, use a second red pepper or 3 red Palermo peppers. 

Makes about 1½  cups  

Ingredients

6 (about 80g) red
Pepperito peppers, halved
1 red pepper, deseeded and chopped
2 cloves garlic, sliced
½  onion, sliced  

After fermentation  

3 Tbsp honey  

Orange light hot sauce 

Fiery and intense, this is for the true hot sauce lovers! 

Makes about 1 cup  

Ingredients

9 (about 65g) orange
Habanero chillies, stems removed, halved 
1 yellow pepper, diced
1 clove garlic, sliced 
20g ginger, peeled and sliced  

After fermentation  

2 Tbsp red wine vinegar 

Green light hot sauce

A kick of heat with a freshness from the lime and mint.

Makes about 1 cup 

Ingredients

5 (about 115g) green jalapenos, sliced
½  green pepper, chopped 
1 lime, quartered  

After fermentation  

20g mint leaves 
2 Tbsp white spirit vinegar 
Natural salt, such as sea or Himalayan salt 

Filtered water  

Method

1. Prep the ingredients for your sauce of choice (or all three, if you like), adding each group to their own bowl. 
2. Place an empty jar on a scale and press tare to bring the weight to zero. 
3. Add your vegetables (leaving about 1-2cm space at the top), leaving the recorded weight on. 
4. Add clean, filtered water to cover the vegetables completely (also leaving 1-2cm space), noting the total weight. For example, 450g. 
5. Multiply this weight by 2.5%, or 0.025 to get the grams of salt needed. 450g x 0.025 = 11.25g of salt needs to be added to water to make brine. 
6. Holding the vegetables in place with your hand, tip the jar over to pour the water back out into a second jar or bowl. 
7. Add the specified weight of salt to the water, stir to completely dissolve, then pour this brine back into the jar with the vegetables.
8. Use a weight (such as a small jar or resealable bag filled with water) to make sure all of your vegetables are covered by the brine. (Keeping the veg under water avoids contact with the air, preventing mould).  
9. Secure the lid of the jar, leaving it open slightly to allow gasses to escape during fermenting. Set the jar on a plate in case any excess liquid overflows during this process, then place in a cool, dry place. 
10. Leave to ferment for 5-14 days. The brine should begin to turn cloudy. The longer you leave it, the sharper the taste. 
11. Once you’re happy with the fermentation time, open the jar, remove the weight and strain the liquid from the veggies, reserving it for later.  
12. Add strained vegetables from one jar into a blender along with½ cup of the brine and any of the added flavourings (see ingredients ‘after fermentation’ stage). Blend until smooth, adding more brine to loosen the mixture if needed. 
13. Decant into jars or bottles and refrigerate for up to 6 months. 

Garlic Confit 

From the French word confire meaning “to prepare”— to confit means to slowly cook food submerged in fat over a long period of time at a low temperature. The fat protects the food from oxygen, extending its shelf life. 

Makes about 2 cups 

Ingredients

2 bulbs garlic, cloves separated and peeled
3 sprigs rosemary
2 sprigs thyme
1 tsp flaky salt
1 red chilli, halved (optional)
1 ½ cups olive oil blend 

Method

1. Place the garlic cloves in a pot over the stove.
2. Add the herbs, salt, and chilli, then pour in the oil.
3. Gently simmer over low heat for 30–40 minutes, or until the garlic turns a deep golden colour. To test if ready, smear a clove with a knife – if tender throughout, remove from the heat.
4. Cool for 30 minutes. Transfer the garlic, herbs, and spices, followed by the oil, into a sealable glass jar. Tap the jar lightly to release any air pockets.

Cook’s Tip 

Store confit garlic in its oil in the refrigerator. Use the flavoured oil in cooking, add cloves to stews or roasts, or spread onto bread. Mash a few cloves into half a block of soft butter with chopped herbs to make luscious garlic butter. 

Crunch time  

As seen with our fermented hot sauces, pickling follows the same method of creating an oxygen-free environment where good bacteria can thrive, but this time, with the essential addition of vinegar to boost the process. Quick pickling is faster than fermentation but creates delightfully tangy, crunchy snacks. 

Quick pickling liquid  

This recipe is for those new to pickling, creating less of a tangy taste compared to other ratios like the 3:2:1 method (3 parts vinegar, 2 parts water, 1 part sugar). In future you can adjust the ratio to your liking by testing quantities. 

Makes 3 cups  

 Ingredients

Vegetable of choice
1 ½  cups 
5% acidity white spirit vinegar 
1 ½  cups water
2 tsp salt
½  cup sugar  

Method

1. Prep your vegetable and add to a sealable jar big enough to submerge the produce. 
2. Add pickling ingredients and flavour add-ins like spices to a pot over high heat and bring to a boil for 1 minute. 
3. Remove from the heat and carefully pour into your jar, covering the vegetables completely. 
4. Seal jar and set aside until room temperature before moving to the fridge for up to a week. 

Crunch time

As seen with our fermented hot sauces, pickling follows the same method of creating an oxygen-free environment where good bacteria can thrive, but this time, with the essential addition of vinegar to boost the process. Quick pickling is faster than fermentation but creates delightfully tangy, crunchy snacks.

Red onion  

Thinly slice 2 red onions and add to a jar. For the pickling liquid, substitute ½  cup white vinegar for ½  cup red wine vinegar. Add the sugar, 1 tsp black peppercorns and 1 tsp yellow mustard seeds. Bring mixture to a boil and stir to dissolve the sugar completely. Remove, pour over onions and seal.  

Cucumber 

Slice 1 large cucumber into batons (thick matchsticks) and add to a jar. Add 4cm and thinly sliced ginger. 1 tsp yellow mustard seeds and 1 halved red chilli. Combine quick pickling ingredients, bring to a boil then pour over cucumbers and seal.  

Snacking peppers  

Add 300g snacking peppers to a jar along with 3 garlic cloves and 1 sliced brown onion. Add the pickling ingredients to a pot along with 2 Tbsp apple cider vinegar and bring to a boil. Pour simmering liquid over contents of the jar and seal.  

Rainbow carrots  

Add 2 punnets (200g each) rainbow carrots, unpeeled, to a jar. For the pickling liquid, substitute 1/2 cup white vinegar for 1/2 cup rice vinegar. Add vinegar along with 1 tsp coriander seeds and 1/2 tsp cumin seeds to a pot and bring to a boil. Pour simmering liquid over carrots and seal.  

Radish 

Thinly slice 150g of radishes and add to a jar. Add quick pickling liquid along with 2 tsp black peppercorns and 1 tsp chilli flakes to a pot and bring to a boil. Pour simmering liquid over radishes and seal.  

Marinated feta  

Cube 1 punnet (400g) feta and add to a jar. Place 1 cup of olive oil in a pan and heat until hot, then add 3 halved garlic cloves, the zest from 1 lemon and 2 sprigs of thyme. Remove from the heat and cool for 20 minutes. Pour into the jar of feta and seal to infuse.  

Strawberry top vinegar  

Slice the tops from 2 punnets (250g each) strawberries, leaving a little fruity flesh attached to the green tops. Use strawberries as needed. Place tops in a jar and stir 2 tsp sugar through 2 cups of white wine vinegar, then pour into the jar.  

Making jam  

Jamming or making marmalades is a method of preservation used for thousands of years. The process, if using high quantities of sugar, creates an environment devoid of oxygen, submerging the fruit (or contents) of the product in a sweet home. Paired with proper sterilised jars or canning, the food is protected from bacteria and spoilage.  

Citrus & vanilla bean  

In the interest of time, start this recipe the day before. Unopened, the marmalade can last for up to a year or more. Once opened, keep refrigerated and consume within 2-3 months. 

Makes about 3 (375ml) bottles  

Ingredients

4 oranges 
2 grapefruit 
1 lemon 
1 vanilla pod, halved 
1L water 
5 cups white sugar  

Method

1. Use a knife or vegetable peeler to remove the colourful zest from the oranges and grapefruit, trying to remove as little of the white pith as possible. (If some pieces contain a bit of white pith, then don’t worry too much, as we will be soaking it overnight to soften).  
2. Slice pieces of zest into thin strips and place in a large pot.
3. Cut the remaining white pith off the zested citrus and place in a bowl, reserve about half of this for cooking. 
4. Using your hands, squeeze as much juice from the fruit pulp into the pot with the zest, if some of the pulp falls into the pot that’s okay, but make sure to keep the fibrous membranes out.  
5. Coarsely chop the lemon, remove seeds and add these to the bowl of pith.  
6. Add lemon chunks to the pot, scrape and add seeds form vanilla bean, as well as the bean casing. 
7. Add water and bring to a boil. Once bubbling, immediately turn off and cover. Leave overnight to soften.  
8. The next day, remove lemon chunks and vanilla casing. 
9. Add sugar and stir through. 
10. Heat mixture, stirring, to completely dissolve the sugar.
11. Add a handful of the white pith, all of the soaked lemon and seeds to a square of double lined muslin cloth or a thin kitchen towel.  
12. Tie up ends and secure closed with string.
13. Pop bag into the pot and bring mixture to a boil. Add two small plates to the freezer. 
14. Boil marmalade for about 40 minutes until reduced and thick, (a sugar thermometer should read 104°C for a minimum of 5 minutes. 
15. If you don’t own a sugar thermometer, add a small spoonful of marmalade (zest and syrup) to your cold plate, place in the freezer and wait for 3 minutes. If the mixture is jelly-like and wrinkly when pushed, then it is ready. If not, boil for another 5 minutes before trying again.  
16. Spoon marmalade into sterilised jars, seal and cool completely. 

Recipes & styling: Liezl Vermeulen 

Photography by: Austin Taylor, Supplied 

Also read: Kota with spicy pickles

The post 4 ways with preserves appeared first on MyKitchen.

Few dishes are as tasty and comforting than a homemade pie. From a spectacular spinach and feta hand pie to a tasty, tart berry pie, make one of these yummy pastry dishes today!  

Spinach & feta hand pies

Serves 8 // Cooking time 30 minutes

Ingredients 

1 cup butter
½ cup water
2 cups cake flour
400g spinach, steamed
4 wheels feta, crumbled  

Method  

1. Bring the butter and water to a boil over high heat. Remove from the stove and add the flour. Whisk until fully combined and a dough forms. Allow to cool.
2. Roll the dough out on a floured surface and cut out eight 10 cm rounds.
3. Mix the spinach with the feta and divide it between the pastry cases. Place the filling on one side and fold over to create a half-moon, pressing the edges down to seal. Freeze.
4. When ready to eat, defrost in the fridge overnight. Arrange on a lined baking tray and bake at 200°C for 25 minutes, until golden brown.

Quick tips: For an extra-rich pastry, replace the water with full-cream milk, making sure not to burn it. When you cook with feta, taste before adding salt, as the cheese will add saltiness to the dish. 

Recipes & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder 

Meat-free mushroom pie with sesame pastry 

Serves 8 // Cooking time 1 hour 20 minutes

Ingredients 

For the sesame pastry 

¼ cup black sesame seeds
1 tsp cracked black pepper
400g cake flour
220g butter
½ tsp salt
3 Tbsp cold water
1 egg, beaten 

For the mushroom filling 

110g butter
3 garlic cloves, peeled and crushed
¼ cup flour
1 tsp Dijon mustard
2 cups milk
½ cup grated mozzarella
¼ cup grated Parmesan
3 Tbsp olive oil
10g thyme
450g mixed mushrooms, chopped  

Method  

For the sesame pastry 

1. In a food processor, pulse the sesame seeds and pepper until ground. Add the flour, butter and salt. Pulse until combined.
2. Add the water, 1 Tbsp at a time, until the mixture comes together into a dough.
3. Turn out the dough out on a lightly floured surface and knead until smooth. Roll into a ball, wrap in cling film and place in the fridge to rest for 1 hour.

For the mushroom pie filling 

1. Heat 1 tsp butter and fry the garlic until golden.
2. Melt ¼ cup butter in a pot over low heat. Remove from the heat and mix in flour, mustard, fried garlic, and salt and pepper.
3. Return the pot to the heat. Gradually add the milk, stirring, until the sauce is smooth.
4. Remove from the heat again and add the cheeses. Mix until melted.
5. Heat 3 Tbsp olive oil, another 3 Tbsp butter and thyme in a pan. Add the mushrooms and fry until golden. Mix half the mushrooms into the cheese mixture.

 To assemble  

1. Preheat oven to 180°C and grease a 23cm baking tin.
2. Cut the ball of pastry in half. On a floured surface, roll out half to fit the tin. Press it into the tin and blind bake it for 10 minutes.
3. Pour the cheese filling into the pastry case. Top with the remaining mushrooms.
4. Roll out the rest of the pastry and cut into 1cm strips. Lay out all the horizontal strips on top of the pie first. Fold half of them back on themselves. Working from the middle of the pie out, lay down a vertical strip, then weave it in.
5. Brush the pastry lattice with egg and bake for 40 minutes, until golden.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Chicken enchilada pie 

Serves 6 // Cooking time 1 hour 30 minutes

Ingredients 

For the filling 

1 Tbsp veg oil
1 onion, grated
1 garlic clove, crushed
4 chicken breasts
2 cups chicken stock
1 tsp paprika
½ tsp chilli flakes
½ tsp cumin
½ tsp origanum
1 Tbsp flour
2 eggs
½ cup sour cream  

For the shell 

4 large flour tortillas
Vegetable oil, to brush
1 cup grated Cheddar 

Method

For the filling 

1. Heat oil in a deep pan and fry onion and garlic until golden. Add chicken, stock and spices. Boil for 10 minutes, until chicken is cooked through and the stock has reduced.
2. Remove the chicken from the pot. Add the flour and cook until the sauce is thickened.
3. Remove from the heat and cool, then add eggs and sour cream. Mix well.
4. Shred the chicken into small pieces. Add the pulled chicken to the reduced sauce

For the shell 

1. Preheat oven to 180°C. Grease a large pie tin.
2. Arrange 3 tortillas in the tin, overlapping slightly to cover the base and the sides. Spoon in filling and sprinkle with cheese.
3. Place 1 tortilla on top to cover and press down gently. Cut a cross in it to let the steam out. Brush with oil. Bake for 20 minutes.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

Beef and leek pie with a black pepper shortcrust pastry crust 

Serves 6–8 // Cooking time 2 hours 10 minutes

Ingredients 

For the black pepper shortcrust pastry 

290g butter, cubed
4 cups flour
2 tsp cracked black pepper
¾ cup cold water
1 egg, whisked  

For the beef and leek pie filling  

2 Tbsp butter, for frying
1 clove garlic, crushed
5 leeks, finely chopped
1 Tbsp grated ginger
½ tsp allspice
½ tsp nutmeg
½ tsp cinnamon
½ tsp cardamom
500g beef chuck, cubed
400g chopped tomatoes
2 cups beef stock
2 tsp flour 

Method 

For the black pepper shortcrust pastry 

1. Use your fingers to rub the butter, flour and black pepper together until the mixture forms fine crumbs.
2. Add the water and bring together until a dough forms.
3. Lightly knead into a ball. (Do not overwork, or it will lose its ‘shortness’ or texture.) Wrap in cling film and refrigerate for 30 minutes.
4. Preheat oven to 180°C. Grease a square pie tin or casserole dish.
5. Roll out the dough on a floured surface to 5mm thick.
6. Cut the dough in half. Press one half into the bottom of the pie tin. Roll the leftover dough into a ball and refrigerate. Blind bake the shell for 15 minutes.

For the beef and leek pie filling 

1. Fry garlic and leeks for 5 minutes. Add the spices, then the beef, tomatoes and stock.
2. Roast in the oven for 1 hour, until beef is tender. Pull beef apart and mix with 2 tsp flour.
3. Roll out the remaining dough. Spoon the filling into the pastry shell and top with the dough. Crimp the edges with a fork.
4. Brush with egg wash and bake for 35 minutes.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za
 

Mixed berry pie 

Cooking time 50–60 minutes

Ingredients 

For the pastry 

2 cups flour
2 Tbsp icing sugar
145g butter, cubed
6 Tbsp cold water
1 egg, whisked  

For the filling 

1 cup each blueberries, raspberries, blackberries, cherries
½ cup brown sugar + extra to top
Zest and juice of 1 lemon  

Method  

1. Mix flour and icing sugar. Rub in the butter with your fingertips until the mixture forms fine crumbs.
2. Add water and mix until a dough forms. Knead lightly to form a ball. Wrap in cling film and refrigerate for 30 minutes.
3. Preheat oven to 180°C and set out a pie tin.
4. Roll out the dough to 5 mm thick. Cut out a circle a little bigger than the pie tin. Drape it over the tin and press into the sides and base. Crimp the edges.
5. Roll the remaining dough into a ball and return it to the fridge.
6. Mix all the filling ingredients and spoon into the pie shell.
7. Roll out the remaining dough and cut it into 5 strips.
8. Lay 3 strips across the pie and weave the other 2 strips through them. Trim any excess dough and crimp the edges.
9. Brush the top of the pie with egg and sprinkle with sugar. Bake for 50–60 minutes, until the pastry is golden.

Recipe & Styling: Chiara Turilli
Photography: Andreas Eiselen

The post 5 yummy homemade pie recipes appeared first on MyKitchen.

Making pasta dough from scratch can be interactive and fun! Traditionally type 00 flour (a very finely ground flour with the texture of baby powder) is used, but cake wheat flour works well, too.   

Homemade pasta dough 

Serves 4-6 

Use this dough to create tagliatelle, lasagne sheets or ravioli.  

Place 1 cup flour onto a large surface in a heap, sprinkle over 1/2 tsp salt. Make a deep well in the centre. Whisk 1 egg and 1 Tbsp olive oil together and add to the well. Using a fork, slowly work flour into the egg, working from the inside and moving outwards, until it starts to form a sticky dough. Knead for a few seconds, adding extra flour if needed, until smooth. Shape into a disc, wrap in clingfilm and set aside to rest for 30 minutes before shaping.  

Try these different home-friendly flavour variations using our MyKitchen pasta dough as a base. 

Green

Steam 2 handfuls of baby spinach leaves and blitz to create a paste. Whisk into the egg mixture before adding it to the flour. 

Red  

Fry 2-4 Tbsp tomato paste in a hot pan for 30 seconds, until lightly browned (this removes the sharp acidic taste of raw tomato). Stir into the egg mixture before adding to the flour.  

Purple  

Add 2-4 Tbsp juice from pickled beetroot to your egg mixture before adding to the flour. This dough will require a bit more flour to make up for the extra liquid content.  

Yellow

Add 1/2-1 tsp ground turmeric powder to your flour, adding more as needed if you desire a bolder colour. 

Heyto potato 

Made from potatoes, semolina or ricotta, gnocchi are little ‘pillows’ of dough that are boiled until just tender. Here are our tips to achieving the best gnocchi: 

• Place whole unpeeled potatoes onto a baking tray covered with coarse salt. Then, prick potatoes all over with a fork. The salt (which is hydroscopic) will draw out the moisture, ensuring a fluffier end product. Pricking the potatoes with a fork allows the moisture to be released.  
• Bake potatoes at 200°C for about 30-40 minutes or until soft.  
• It’s important to remove potato flesh from the skin while hot as once it cools, it tends to stick to the skin, making it trickier to remove. Doing this also makes it easier to mash until smooth, eliminating the chance of creating lumps.  
• To make the dough, add the flour in batches. All you need is for the mixture to come together to form a smooth, sour dough.  
• Do not overwork as this will strengthen the gluten strands and create a tough, rubbery gnocchi.  
• Leftover skins – don’t through the skins away, toss them in olive oil and seasoning of choice. Bake at 180°C in an air fryer (for about 8-12 minutes) until crispy and golden. Top with dollops of cream cheese, crispy bacon and avocado for a snack.  

Words by: Sjaan Van Der Ploeg
Photographs: Zhann Solomons 

The post Top tips to make homemade pasta appeared first on MyKitchen.

Flavourful stock surely must be the backbone of the culinary world. Homemade stock made from leftovers is not only a delicious base for soups and stews, but also the perfect solution for food wastage and a big budget bonus. Use these handy tips to make your homemade stock a winner.

Vegetables and spices
Veggie stock is a versatile base for dishes to use in – and perfect for both vegetarian and meaty meals. Chop vegetables like onions, celery and carrots into large chunks and add herbs and spices of your choice for a flavourful stock. Be cautious when adding salt to your stock, as it’s easy to over season your dishes later.  

Chicken stock
Chicken or beef? When attempting homemade chicken- or beef stock, make sure to use quality bones. For chicken stock, add leftover carcasses and a mixture of wings and bones, and cover them with water. Using different bones and cuts of chicken and leaving some skin and fat on will give your stock colourful character.
Pro tip: Although it takes much longer to cook, adding chicken feet will create a flavourful, gelatinous stock. 

Beef stock
For best results for your beef stock, include knuckles, feet, oxtail, and marrow bones. Make sure to sauté or roast your bones first for a rich colour and flavour profile. The caramelised flavour of your beef stock will be a powerhouse added to any future dishes you use it in.  

Take your time
Like all good things, a quality stock takes time. A stock that is quickly boiled with high heat will lack all the taste that is extracted from the bones and meat over time. The longer your stock is simmering, over a low heat, the better the flavour extracts. Although using a pot on your stove is fine, slow cookers are great for making yummy stock as you can leave them mostly unattended for hours on end.  

Strain your broth
Avoid murky stock by scooping all the scum that gathers at the top as you boil it, using a large spoon. When your stock is ready, strain through either a sieve or a cheesecloth and let it cool down. When cooled, your stock is ready to be popped in the freezer. 

To make sure you are always well-stocked for as long as possible, try these clever storing tips: 

Storing in the refrigerator
After boiling, straining and cooling your stock, store it in the fridge only if you are going to use the stock within a week of making it. Your stock is best stored in the freezer if you want to use it over a longer period. They can easily be stored in zip-seal bags (double bag them to be safe) label it correctly making sure to document the storage date as well as expiry date.
Tip: Use stock within six months of freezing it. 

Storing stock in the freezer 

Small portions
Only require small portions of stock? Pour it into ice trays to freeze individual stock cubes. Once frozen, store your cubes in a large resealable freezer bag. That way, you can just take out a cube or two when you need it. Remember, a cube is about two tablespoons of stock – so it’s perfect to plan how much you want to use, especially if you’re cooking from a recipe.  

Large portions
Freeze larger stock portions in plastic containers. When you need them, take them out and defrost them in your kitchen sink, or warm the container in the microwave until the stock has softened enough to take it out.  

If you are low on freezer space, portion your stock and store it in freezer bags. Lay them flat on top of each other for compact storage. 

Conversion table
Converting cooking measurements can prove to be quite a daunting task if you’re not sure how to do it or even where to start.

Download a comprehensive conversion table HERE to make following recipes a breeze.

The post The Ultimate Tips For Perfect Homemade Stock appeared first on MyKitchen.

If there is one book that stood out to me this year, it’s Lucy Burton’s Postal Bakes.

With more than 60 simple, yet decadent recipes that can easily be posted, Lucy’s bakes tempt the reader into the kitchen with ease.  

Baking blogger, food stylist and wedding cake maker – she started out by selling her brownies and blondies on Instagram in March 2022.  

During the pandemic, Lucy decided to make her delicious baked goods with one small change – all of them would be ready to be posted! What I appreciate the most about this book is that every recipe can be made in the same tin, ensuring that the home baker has no need to go out and buy gadgets and gizmos of different sizes.  

What’s more, Lucy also shares packaging tips and tricks to ensure that your baked goods look as good as they taste. While our postal service is unreliable in South Africa and we’re a few years away from being able to safely post food items, the recipes and advice in this book are helpful for homemade gifts that would serve well for birthdays, parties or around Christmas.  

My favourites are her brownies and truffles, both of which are serious crowd-pleasers!  

Words by Fatima Saib

Photography: Unsplash, Courtesy Image

The post Learn to make tasty homemade gifts with Postal Bakes appeared first on MyKitchen.