Easter weekend is here and of course that means road trips are a plenty. The most exciting part? Padkos snacks of course – without the common mistakes of soggy bread or stale chips. Here are our top tips to help you prep your padkos to perfection!  

1. No cooler box, big problem  

The number one issue with padkos and other road food snacks is the possibility of food spoiling in the car due to the heat. Melted chocolate is not pleasant and can be insanely messy too. Dairy items will go bad in a matter of minutes and if you’re thinking of packing ice cream, forget about it. If you really want to have something chilled, stop at a garage on the way for a quick ice cream break, and this will also avoid any possibility of drips and messy packets on the floor. Carry a decent size cooler box that can fit your snacks comfortably, along with a few extra ice packs to keep everything perfectly chilled.  

@tshepey_hope Lets pack together #snackbag #coolerbox #medication #ticktockbotswana #southafricatiktok #ticktockbotswana #vacation ♬ original sound – tshepisoHope

2. The basic tools and essentials are important  

Padkos is not as enjoyable without having the necessities in place, and by that, we mean paper towels or disposable napkins, wet wipes, straws, a dirt packet and utensils (if needed). While this may sound trivial and kind of obvious, these small things can make the rest of the road trip rather uncomfortable if you don’t have them. Start by making a little checklist for yourself before you begin packing, that way these items won’t get left behind or forgotten.  

3. Balancing your health snacks with unhealthy options are key  

While a lot of us would gravitate towards sugary options for a quick snack fix, it is so important to have a healthy mix of items on your road trip. Savoury options like biltong and raw nuts, sweeter options with fruit or nougat bars and then some gummy sweets and chocolates just to round out the variety is top tier snack packing. Don’t forget to also vary your drinks. Water is and will always be key, perhaps an energy drink for when there is a dip and then probably a fruit juice or two for a boost of glucose.  

4. Easy does it with ready-to-eat snacks  

The car is not the easiest place to eat, whether it’s the bumpy roads, twists and turns, something as simple as a sandwich can even get out of hand. With that in mind, try keeping the food simple and mess free so that you can prep the night before. Simple bagels with easy toppings like chicken mayo or cheese and tomato are quick to make and simple to hold. Biltong is another great snack that requires no prep besides a quick purchase from the shop. A sure favourite is springrolls and samoosas, prepped and cut fruit, or even mini portions of regular items (sliders for example will go down so well). If you want more variety, pack your treats in a snack box that allows you to carry many options under just one container.   

@caitliniola Road trip snack restock All my favs but I’m not sure why the apricots are that colour #restock #snacks #satisfyingvideos #asmr #relaxing ♬ Relaxed (Sped Up) – MC Mablo Dos Paredões

Words: Yashna Balwanth 
Photography: Pexels  

The post 4 Tips to perfectly pack your padkos appeared first on MyKitchen.

These four wallet-friendly padkos recipes are easy to pack, delicious and guaranteed to keep those travel munchies in check. 

Chicken wraps with cranberry and whipped feta 

Makes 4 wraps // Cooking time 20 minutes 

Ingredients 

1 cup smooth cottage cheese
1 cup feta
¼ cup parsley, chopped
4 wholewheat wraps
½ red onion, thinly sliced
½ cup cranberries, chopped
¼ cup almonds, chopped
1 cups cabbage, shredded
3 chicken breasts, grilled and sliced  

Method 

1. Beat the cottage cheese and feta together until smooth.
2. Fold in the chopped parsley and set aside.
3. Place the wrap on a clean surface. Spread with an even layer of the whipped feta, then top with sliced onion, cranberries, almonds and shredded cabbage.
4. Place the grilled chicken slices in the middle of the wrap, leaving a 5cm space at the bottom.
5. Fold the bottom of the wrap up, then roll tightly into a cigar shape. Repeat with the remaining wraps. 

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

Chicken, corn and chive mini quiches 

Ingredients 

2 eggs
1 Tbsp milk
2 sheets shortcrust pastry
125g roast chicken, shredded
125g tin corn, drained
2 Tbsp finely chopped chives
¼ cup white Cheddar, grated 

Method 

1. Preheat the oven to 180°C. Grease a 12-hole mini muffin tin.
2. Whisk together the eggs and milk in a jug and season.
3. Gently unroll pastry and cut out 12 discs using a 7cm round cookie cutter. Press the discs into pan holes. Divide the chicken, corn and chives between pastry cases. Top with the egg mixture and sprinkle over the cheese.
4. Bake for 25 min or until quiches are set, and the pastry is browned lightly. 

Herby chicken sausage rolls 

Serves 4 

Ingredients 

2 chicken breast fillets, sliced
2 carrots, grated
20g parsley, chopped
¼ cup breadcrumbs
1 lemon, zested and juiced
Salt and milled black pepper
400g puff pastry
1 egg, beaten
2 Tbsp sesame seeds (optional)
½ cup double cream plain yoghurt
2 Tbsp peri-peri sauce
Fresh coriander for serving  

Method 

1. Preheat oven to 200˚
2. Place chicken, carrots, parsley, breadcrumbs, zest, lemon juice, and seasoning into a food processor and blitz to combine to make a mince.
3. Place the pastry on a lightly floured surface and roll out lengthways. Cut into 4 equal rectangles, about 10x15cm.
4. Divide filling into four portions and roll each one into a log. They should be slightly shorter than the length of pastry rectangles.
5. Place a portion of filling in the centre of each pastry rectangle.
6. Fold one edge of pastry over filling and tuck in. Roll to enclose filling and press down on edges to seal. Repeat with remaining pastry and filling.
7. Halve pastries and score the top.
8. Place on a lined baking sheet, brush with egg and sprinkle with seeds, if using.
9. Bake for 25-30 minutes until golden and cooked through.
10. Mix yoghurt and peri-peri sauce in a serving bowl to make a dip.
11. Serve sausage rolls with yoghurt dip and garnish with coriander.

Words: Sjaan Van Der Ploeg
Photography: Fresh Living Magazine 

Salad jar with smoked chicken and rice noodles 

Makes 1  

Ingredients 

For the sauce 

1 garlic clove, grated
2 Tbsp fish sauce
1 Tbsp white wine vinegar
1½ tbsp sugar
½ lime, juiced
½ red chilli, thinly sliced 

To serve 

1 cup rice noodles, cooked
½ cucumber, ribboned
1 carrot, peeled and julienned using a peeler
1 smoked chicken breast, shredded
Handful fresh coriander  

Method 

1. Combine sauce ingredients in a small bowl and whisk until the sugar is dissolved. 
2. Fill the jar by layering the ingredients, starting with rice noodles, followed by vegetables, chicken, herbs and seasoning, and dress with sauce. 

Tip: If you aren’t a fan of rice noodles, simply swap them out for your favourite grain instead. 

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za 

Also read: Padkos on a penny

The post Padkos perfection: Affordable and tasty recipes for your road trip  appeared first on MyKitchen.

Road-trip meals and snacks are often what makes the journey bearable. Before you hit the road to your holiday destination, check out these handy tips to pack your padkos.  

Ditch messy food 

The number one rule of padkos packing? Leave the messy food at home. Avoid food that can melt and smear, like chocolate and sticky sweets. These yummy (but messy) treats are a danger to any clean surface – especially if you’re travelling with kids. Grimy little chocolate-covered fingers can derail any road trip. Another thing, if you need utensils to eat your food, leave it at home. No one likes to fumble with cutlery in a moving car. Instead, pack spill-free snacks like individually wrapped cheeses, homemade granola bars and resealable bags filled with cucumber sticks and carrots. Not only are they healthier snacks, but your car will remain mess-free.  

Freeze water bottles 

Planning is crucial for a successful road trip. If you’re travelling on a hot day, remember to freeze water bottles and pack them with the food in your cooler bag. Not only will it keep your food cold, but as it slowly melts, you’ll have refreshing icy water to keep you cool and hydrated on your drive.  

Steer clear of take-aways 

It can be tempting to stop at every fast-food joint on the way to your destination. Ditch the takeaways and pack your own individually wrapped meals. Make a bag for each member of your family and fill it with a meal (like this sandwich), and give each their own snacks and drink. Not only can you prep the food beforehand, making it possible to customise everyone’s snacks according to what they like, but you avoid unnecessary spending on your trip.  

Image: Shutterstock

The post 3 tips to plan your holiday padkos  appeared first on MyKitchen.

Planning a family road trip over the long weekend and not sure what to pack? Whether you’re the driver, passenger princess or strapped in the back, our cheap and cheerful padkos nibbles are here to keep everyone going!  

Travel Nibbles – Fuel-packed snacks   

Choc-coconut peanut clusters 

Makes 24

Turn up the crunch by swapping out the smooth peanut butter for a crunchy version.  

Method 

You’ll need 24 cupcake holders to fill two 12-hole muffin trays. Combine ½ tub (200g) smooth peanut butter and ¼ cup (60ml) sifted icing sugar and mix well. Set aside. Melt together 3 big slabs (150g each) dark chocolate and 1 Tbsp (15ml) canola oil in the microwave at 10-second intervals, gently stirring after each one. Tip in 2 cups (275g) salted peanuts and ½ cup (45g) desiccated coconut and mix well. Drop about 1-2 teaspoonfuls of the chocolate-peanut mixture into each cupcake holder, then drop a small blob, about half a teaspoon of peanut butter- icing sugar mixture into the centre of each peanut cluster. Top the peanut butter blob with more chocolate mixture to cover it. Allow the mixture to set at room temperature until firm.

Chocolate and caramel popcorn trail mix 

Makes about 8 cups (2L)

You can easily swap out M&Ms for smarties or even chocolate chips if you like.

Ingredients

7 cups (1.75L) popped popcorn 
½ box (175g) wheat cereal (we used Jungle Crunchalots Fillows cereal) 
1 cup corn flakes
1 packet (100g) walnuts or peanuts
1 packet (200g) M&M’s  

For the caramel

½ cup (125g) cubed butter 1 cup (220g) brown sugar 
1/3 cup (80ml) golden syrup
1 tsp (5ml) bicarbonate of soda 1 tsp (5ml) vanilla essence
1 tsp (5ml) fine salt  

Method 

1. Combine the popcorn, cereal, corn flakes and nuts in a large bowl. Set aside. 
2. Melt the butter over medium heat.
3. Add the sugar, syrup and stir well to combine.
4. Bring mixture to a boil, while stirring.
5. Reduce the heat and stir for another 5-8 minutes.
6. Remove from heat and whisk in bicarbonate of soda, vanilla and salt.
7. Pour over popcorn mixture and mix to coat well.
8. Arrange popcorn in a single layer onto greased and lined baking trays.
9. Bake at 180°C for about 15-20 minutes, tossing every 5 minutes.
10. Allow to cool before tossing through M&M’s.
11. Store the trail mix in an airtight container.  

Biltong & ranch – spiced popcorn trail mix 

Makes about 8 cups (2L)

No sour cream popcorn seasoning? Mix together 1⁄4 cup (60ml) milk powder and 11⁄2 tsp (8ml) cream of tartar. 

Ingredients

For the ranch spice

3 Tbsp (45ml) sour cream popcorn seasoning
1 Tbsp (15ml) each garlic and onion powder
2 tsp (10ml) mixed herbs
2 tsp (10ml) dried dill
1 ½ tsp (5ml) fine salt
1 tsp (5ml) sugar 
1 tsp (5ml) mustard powder 
Milled pepper  

1 packet (200g) pretzel and cracker mix (or plain pretzels) 
1 cup (50g) corn flakes
1 packet (250g) salted peanuts 
1⁄4 cup (60ml) melted butter
6 cups (1.5L) popped popcorn 
1 cup (50g) biltong rugby mix (or a mix of biltong, salami or dried sliced meats)   

Method 

1. Combine the ranch spice ingredients. Set aside.
2. Combine the pretzel mix, corn flakes and nuts. 
3. Add the ranch spice to the butter and mix well.
4. Pour over pretzel mix and toss to coat well. 
5. Add popcorn and give it another toss, making sure to coat lightly.
6. Spread evenly onto a lined baking tray. 
7. Bake at 180°C for about 15 minutes, stirring every 5 minutes until toasted.
8. Mix through biltong rugby mix and bake for another 8-10 minutes. 
9. Cool completely before tossing through the biltong mix, then store it in an airtight container. 

Super sarmies – Travel approved

Pastrami and cheese loaf with atchar mayo 

Serves 6-8  

For the really long roads you’ll need a sturdier base. Simply swap out the French loaf for a baguette.

Ingredients

¼ cup mango atchar
1 cup mayonnaise
salt and milled pepper
1 french loaf (2 mini loaves work well too)
butter for toasting
1 packet (80g) rocket (or butter lettuce) 
10-12 cheddar slices
1-2 packets (125g each) sliced pastrami, sliced ham or shaved chicken
6-8 pickles, cut into ribbons 
1 avocado, sliced   

Method 

1. Combine atchar and mayo and season. Set aside.
2. Halve the French loaf lengthways, making sure not to cut all the way through and toast in a pan with butter.
3. Spread the mayo mixture onto both halves.  
4. Layer with rocket, cheese, sliced pastrami, pickles and avo.
5. Sandwich closed and serve. 

Triple chicken club sarmie 

Serves 8

Using three slices of bread instead of just two makes for a much more sturdy sarmie, perfect for those long road trips.

Ingredients

1-2 avocados, smashed 
squeeze lemon juice
salt and milled pepper
1 loaf sliced bread, toasted on both sides 
½ – 1 cup mayonnaise
½ head butter lettuce, leaves separated 
16 Emmental or Gouda slices
4 tomatoes, sliced
2 packets (125g each) shaved chargrilled chicken  

For serving

potato crisps 
pickles  

Method

1. Combine smashed avo with lemon juice and season. Set aside.
2. Spread the bread slices with mayo.
3. Layer one slice of bread with lettuce, cheese, smashed avo, tomato and chargrilled chicken.
4. Top with another slice of bread and repeat the layering process.
5. Sandwich closed with a third slice of bread.
6. Cut into triangles, secure with a toothpick and serve.
 

Jerk-spiced chicken wings  

Serves 8

Serve these as is, with store-bought tzatziki or a herbed yoghurt sauce.  

Ingredients

800g-1kg chicken wings 
Salt and milled pepper 
¼ cup jerk spice
Glug olive or canola oil  

For serving

Grilled or fresh pineapple chunks, optional
Lime halves or wedges 
Herbed yoghurt sauce (mix 1 cup yoghurt with a handful chopped coriander and juice (30ml) and grated peel of ½ a lemon)  

Method 

1. Cut the chicken wings into smaller portions. Season well.
2.  Combine the jerk spice and oil then rub over chicken to coat well.
3. Marinate for at least 30 minutes or overnight.
4. Roast in the oven at 160°C for about 20 minutes, tossing halfway through.  
5. Serve with the pineapple, lime and herbed yoghurt sauce on the side. 

Jerk spice

Makes about 1 cup

Combine 2 Tbsp each dried thyme, garlic powder (or crushed flakes), onion powder, cayenne pepper, smoked paprika and sugar, 1 Tbsp dried parsley, 2 tsp each allspice, cinnamon, nutmeg, chilli flakes, salt and milled pepper. Mix well, store in an airtight container and use as needed.

Recipes & Styling: Gail Damon
Photographs: Zhann Solomons

The post Tasty padkos nibbles for your next road trip appeared first on MyKitchen.

With raw ingredients and just enough sweetness from the honey, these coconut and cashew clusters are perfect lunchbox snacks.

MAKES 2 cups // COOKING TIME 25 min

INGREDIENTS
½ cup coconut oil
¼ cup honey
1 cup desiccated coconut or coconut flakes
¾ cup raw cashews
½ cup raisins

METHOD
1. Preheat oven to 180ºC and grease a baking tray.
2. Melt coconut oil and honey in the microwave.
3. Mix the coconut and cashews, then stir in the honey mixture.
4. Scatter on to the baking tray and bake for 10–15 minutes.
5. Cool, then mix in raisins.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Our chocolate-orange rye bars are just as nutritious, but pack even more deliciousness!

The post Coconut and cashew clusters with raisins appeared first on MyKitchen.

How do you like your eggs? We have to admit, these falafel Scotch eggs with a drizzle of sweet chilli sauce and served with some salad does it for us!

MAKES 6 // COOKING TIME 30 min

INGREDIENTS
8 eggs
Vegetable oil, to fry
2 onions, peeled and diced
2 garlic cloves, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
400 g tin chickpeas, drained
150 g breadcrumbs
Handful fresh parsley
Handful fresh coriander
½ lemon, juice
1 tsp chilli sauce
Salt and pepper
½ cup flour

METHOD
1. Bring a pot of water to the boil and submerge 6 of the eggs. Boil for 5 minutes.
2. Remove from the pot and immediately submerge in ice water to stop cooking process. Cool completely before peeling.
3. Heat a little oil in a pan and fry the onions and garlic until translucent. Add the ground cumin and coriander.
4. Tip this mixture into a food processor. Add the remaining 2 eggs and all ingredients except the flour. Blitz until smooth.
5. Divide mixture into 6 balls. Flatten each one in the palm of your hand, place a boiled egg in the centre and wrap the mixture around it to enclose. Roll into a ball, then roll in flour to coat.
6. Heat a few cm oil over medium heat and fry the falafel Scotch eggs for 2–3 minutes, until crispy. Drain on paper towel.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Keen to go completely vegan for your snacks? Try our baked falafel with red pepper hummus and roast chickpeas.

The post These falafel Scotch eggs are the ultimate filling snack appeared first on MyKitchen.