Wrap up these avocado, biltong and feta pizza cones in tinfoil to create the perfect picnic snack with its own container. You’ll also have no washing up to do when you get home.

MAKES 6 // COOKING TIME 15 min

INGREDIENTS
6 medium tortilla wraps
¾ cup tomato puree
1 tsp dried mixed herbs
2 cups grated mozzarella
1¼ cups sliced biltong
1¼ cups baby tomatoes, halved
1½ wheels feta, crumbled
½ avocado, chopped
¼ cup basil

METHOD
1. Preheat oven to 180°C. Shape six large pieces of foil into cones.
2. Brush both sides of each tortilla wrap with olive oil. Fold cm of the bottom upwards to create a straight side. Then wrap around foil cones with the folded side at the bottom.
3. Close the bottom and secure the overlap with toothpicks to prevent it from unrolling.
4. Turn a muffin tray upsidedown and arrange the cones in the spaces between the cups to prevent them from moving.
5. Bake for 10 minutes, turning halfway, until golden brown and holding their shape. Allow to cool.
6. Mix the tomato puree and dried herbs together.
7. Remove the foil from the tortilla cones and spread the tomato puree on the inside of each one. Layer with cheese, biltong, tomatoes, feta and more tomato puree until they are filled, leaving space for the avo.
8. Return the pizza cones to the muffin tray and bake for 5–6 minutes, until hot and the cheese is melted.
9. Top with avocado and fresh basil, and serve.

Recipe & styling: Kate Turner
Photography: Jotham van Tonder // HMimages.co.za

A picnic wouldn’t be complete without some hearty sandwiches, and this caprese loaf is perfect!

The post Avocado, biltong and feta pizza cones appeared first on MyKitchen.

There isn’t too much time left for fun summer picnics. Let this gooseberry lemonade inspire you to prepare a delicious spread.

MAKES 1.8 L // COOKING TIME 20 min

INGREDIENTS
For the gooseberry lemonade
4 lemons, juiced
4 tbsp honey
⅔  cup gooseberries
8 mint sprigs
To serve
1.5 L sparkling water
3 cup gooseberries
1 lemon, sliced

METHOD
For the gooseberry lemonade
1. Blend the lemon juice, honey and gooseberries until smooth.
2. Push the mixture through a sieve, reserving only the liquid.
3. Stir through the mint and refrigerate until needed.
To serve
1. Mix the lemonade (about 1½ cups) with the sparkling water. Pour into glasses filled with ice and top with extra gooseberries and a slice of lemon.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Can’t get enough of the summer fruit? Add these gooseberry toasties to your picnic menu.

The post Gooseberry lemonade for your next picnic appeared first on MyKitchen.

No picnic is complete without a sweet treat to end it all off. This grapefruit, thyme and mascarpone tart will make a lovely addition in the summer. And for a gluten-free version, simply swap the flour for almond flour.

SERVES 6–8 // COOKING TIME 50 min

INGREDIENTS
For the crust
2 cups flour
2 tbsp caster sugar
¼ tsp salt
2 tbsp unsalted butter
1 egg, beaten
For the filling
250 g mascarpone
230 g cream cheese
¼ cup honey
2 tsp vanilla essence
2 grapefruits, peeled and cut into segments
4 sprigs thyme
2 tbsp flaked almonds, toasted

METHOD
For the crust
1. Preheat oven to 180°C. Grease a rectangular baking tin.
2. Whisk together flour, sugar and salt. Add butter and egg, mixing until the dough comes together in a ball.
3. Press the dough evenly into the baking tin and prick all over with a fork. Bake for 20–30 minutes, until golden.
4. Remove the tin from the oven and place on a rack to cool.
For the filling
1. Mix together the mascarpone, cream cheese, honey and vanilla.
2. Spoon into the cooled crust. Arrange grapefruit segments, thyme sprigs and flaked almonds on top.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Looking for the perfect summer drink to accompany your picnic? Make these refreshing grapefruit spritzers!

The post Grapefruit, thyme and mascarpone tart appeared first on MyKitchen.