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.

You’ve seen them all over Instagram but you’re not sure how to try them out for yourself? Treat the fam to a batch of these glorious pizza cones this weekend. You can thank us later.

MAKES 6 // COOKING TIME 55 min

INGREDIENTS
500 g ready-made bread dough
2 cups grated mozzarella
1 cup tomato purée
Salt and pepper
200 g chorizo or pepperoni, sliced
2 tbsp chopped origanum

METHOD
1. Preheat oven to 180°C and grease a baking tray.
2. To make cone moulds, cut 6 sheets of cardboard about 15 cm long and roll into cone shapes. Wrap them in heavy foil and grease lightly.
3. On a lightly floured surface, roll out the dough to about 5 mm thick. Using a cone mould as a guide, cut out 3 circles 30 cm in diameter. Cut each circle in ½. Carefully wrap dough around the cone moulds, pressing the edges tightly closed. Arrange on the baking tray, open-sides- down, and bake for 15 minutes.
4. Increase oven to 200°C.
5. Allow the cones to cool, then remove from the moulds.
6. Place the cones right-side-up in ovenproof cups tall enough to keep them upright. Place a bit of mozzarella at the bottom of each cone, then a spoonful of tomato purée. Season. Fill with chorizo or pepperoni. Top with a sprinkle of mozzarella and origanum.
7. Bake for 10 minutes, until the cheese is melted.

The post Pizza cones appeared first on MyKitchen.