Need a simple to make bake sale treat? Then try your hand at our super yummy brownie triangles! They’re also a welcomed addition to any lunchbox.

SERVES 16 // COOK TIME  1 hour

INGREDIENTS
For the brownies
2 cups white sugar
220 g butter, chopped
1 cup cocoa
1 tsp vanilla essence
½ tsp salt
4 eggs
1 cup cake flour
For the toppings
200 g milk or dark chocolate, melted
White chocolate, chopped
Astros chopped
Peppermint Crisp, chopped
Crunchie, chopped

METHOD
1. Preheat oven to 180°C. Line a 20 cm2 baking tin.
2. Melt the sugar and butter together in the microwave. Whisk in the cocoa, vanilla and salt.
3. Allow to cool for 10 minutes, then whisk in the eggs, one at a time. Sift in the flour and whisk until well combined.
4. Pour into the tin and bake for 30 minutes.
5. Allow to cool for 30 minutes, then cut into triangles.
6. Place toppings in bowls. Dip one side of each brownie in melted chocolate and then in toppings. allow to set.

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto

You won’t believe how easy these gorgeous little gummy sweets are to make…

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Try our crumbed fish fingers with matchstick chips for a hearty mid week meal! Cook with the fish of your choice, but make sure it’s a sustainable option!

SERVES 4 // COOK TIME 30 mins

INGREDIENTS
500 g white fish of your choice, skin removed
5 potatoes, peeled
3 eggs, beaten
1 cup dry breadcrumbs
Vegetable oil, to deep-fry
Sea salt and pepper

METHOD
1. Slice the kabeljou into 2 cm strips. Slice the potatoes into matchsticks.
2. Dip each strip of fish in the egg, then in the breadcrumbs. Set aside.
3. In a large, deep pot, heat the oil to 130°C. Fry the chips until golden and crisp. Drain on paper towel.
4. Increase the temperature of the oil to 180°C. Fry the fish fingers until golden and cooked through. Drain on paper towel.
5. Season the fish and chips and serve immediately.

Searching for a go-to, budget-friendly meal for the middle of the week? Then this 20-minute fish parcel recipe is for you! You’re welcome.

The post Crumbed fish fingers with matchstick chips appeared first on MyKitchen.

If you’re in need of a quick, cheap, kid-friendly meal, then we’ve got you covered with this yummy tomato soup with cheese toasties recipe!

SERVES 4 // COOK TIME 30 min

INGREDIENTS
For the soup
1½ onions, chopped
2 garlic cloves, chopped
2 carrots, finely chopped 
1 tsp paprika
2 tins whole peeled tomatoes, drained and liquid reserved
50 g sachet tomato paste
2 tbsp Worcestershire sauce
For the cheese toasties 
8 thick slices bread, lightly buttered on both sides
1½ cups grated Cheddar
⅓ cup sour cream

METHOD
For the soup
1. Heat some oil in a pot over medium heat. Add the onion, garlic and carrots then cook for 8–10 minutes, until onions are soft. Add the paprika and cook until fragrant. 
2. Add the whole tomatoes and cook for 5 minutes, then stir in the tomato paste, reserved tomato juice, Worcestershire sauce and 2 cups water. Bring to a simmer, reduce heat and cook for 8–10 minutes, then season.
3. Remove from the heat and allow to cool slightly. Transfer to a blender and blend until smooth.
For the cheese toasties 
1. Preheat oven to 220°C. Line a baking tray with baking paper.
2. Arrange 4 slices of bread on the tray and top with cheese. Season with salt and pepper. Top each one with another slice of bread to make 4 sandwiches.
3. Bake for about 10 minutes, turning halfway, until the bread is golden and toasted, andthe cheese has melted.
4. Cut cheese toasties in half and ladle soup into bowls. Top soup with a spoonful of sour cream.

SUPER SWAP: The sour cream can be replaced with a drizzle of normal cream, a spoonful of cottage cheese or even a dollop of plain yoghurt

Recipes & styling: Jezza-Rae Larsen 
Photography: K-Leigh Siebritz/hmimages.co.za 

Get back to basics with your weeknight dinners and enjoy this budget-friendly beef schnitzel with potato wedges using minute steak.

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