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.

We know the drill all too well. It’s 9 p.m., and you’re already in bed when your stomach starts rumbling. Before you find yourself arm-deep in a bag of your favourite crisps, munch on these nutritious (and delicious) snacks instead. 

But wait…should you be eating late at night?  

“If you’re hungry at night, you should eat something,” says family nutritionist Sarah Pflugradt. “Eating at night will not slow down your metabolism, and if you’re smart about snacking, you won’t gain weight either. Do a mental inventory of what you’ve eaten throughout the day and see what you’ve missed. Most often, it’s going to be fruits, vegetables or dairy. If that’s the case, get in that extra fibre and calcium,” she says.  

Snack on these five healthy foods next time you have a late-night craving: 

1. Veggies and hummus 

Craving some crunch? You can never go wrong with raw veggies. Cut-up fresh vegetables dipped into hummus is a nutritious, low-calorie snack. Hummus, the Mediterranean chickpea-based dip is jam-packed with healthy fats and protein. Add a combination of cucumber strips, celery, carrot sticks and broccoli florets to keep your stomach’s rumble away for longer. 

@bakinghermann The secret to the creamiest hummus with @How To Hack It #hummus #kitchenhacks #learnontiktok ♬ original sound – Julius Fiedler

2. Oatmeal  

If you’re the ‘breakfast for dinner’ type, oatmeal is your perfect post-7p.m. snack. A warm bowl of oatmeal is nutrient-dense, which will keep you fuller for longer, and it’s a great source of fibre. Add some cinnamon, honey and apple slices to satisfy your sweet tooth. 

Try this tasty coconut and grapefruit oatmeal breakfast bowl. 

3. Popcorn 

It’s light, fluffy and has the perfect crunch to hit the spot. “Popcorn is a high-fibre snack that can keep you feeling satisfied until the morning. Just be cautious with what you flavour it with – lay off large amounts of butter and salt. Sprinkle with heart-healthy fats like olive oil or fresh herbs,” says registered dietician Kristin Smith. “Buy single-serve bags or portion the popcorn out into a bowl to help keep calories in check instead of mindlessly eating out of the bag on the couch,” she adds. 

Also read: Salted honey popcorn is the perfect snack for little ones 

4. Nut butters 

Who knew nut butter would be the perfect pre-sleep snack? From macadamia and almond butter to (our childhood favourite) peanut butter, it’s a fantastic snack if you’re craving something sweet and creamy. Plus, you can still comfortably get in those 40 winks. Nut butter is high in protein, which is good for muscle growth and contains tryptophan – which may lead to better sleep quality. Spread it on a slice of whole-grain toast to add some healthy carbs. Or, cut up an apple and spread some butter on it for some extra yum!  

5. Greek-style yogurt and berries  

When it comes to sleep, dairy is a good choice. Yoghurt, especially Greek yoghurt, is a great snack to promote sleep. Additionally, it’s filled with calcium and important nutrients like potassium, calcium and probiotics – which are the good bacteria. To add sweetness to your bowl, cut up some berries to make it extra delicious (and nutritious) without spiking your blood sugar levels.   

Also read: Strawberry and banana fro-yo bowls 

The post 5 healthy late-night snacks appeared first on MyKitchen.

White chocolate and strawberry popcorn

Popcorn is high up on our list of tasty snacks: it’s crunchy, salty (or sweet) and you can eat a whole bucketload! Try our white chocolate and strawberry popcorn. 

MAKES 4 cups // COOKING TIME 25 min 

INGREDIENTS

100g white chocolate chips (optional)
¼ cup strawberry jam
½ tsp salt
3 cups popcorn (±2 tbsp kernels)
½ cup dried strawberries (optional)

METHOD

1. Line a baking tray.
2. Place chocolate, jam and salt in a pot. Stir until melted.
3. Add the popcorn and stir to combine.
4. Pour onto the baking tray and allow to cool.
5. Mix in the dried strawberries. Store in an airtight container.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen 

A decadent chocolate-stuffed vetkoek

MAKES 12 // COOKING TIME 1 hour 30 min 
We love a savoury vetkoek. But a dessert one? Even better! 

INGREDIENTS

2 tbsp sugar
2 tsp yeast
1 egg
¼ cup milk
¼ cup buttermilk or amasi
3 cups flour
1 tsp baking powder
50 g butter, melted
100 g  your favourite chocolate bars, cut into chunks
Oil, to deep-fry
Icing sugar, to dust

METHOD

1. Whisk sugar, yeast and ¾ cup lukewarm water. Set aside for 5–10 minutes, until foamy.
2. Add egg, milk, and Amasi or buttermilk. Whisk to combine.
3. Place the flour and baking powder in a large bowl. Add yeast mixture and butter and mix in. Turn out onto a lightly floured work surface and knead for 5 minutes, until smooth.
4. Place dough in a lightly oiled bowl, cover with cling film, and set aside for 45–50 minutes in a warm place until doubled in size.
5. Knock back the dough and roll it out to 2cm thick. Cut out 12 discs. Place a chocolate chunk in the centre of each disc, fold over the sides and shape into a ball.
6. Place on a lined baking tray, cover with a cloth and let rise for 15 minutes, until doubled in size.
7. Fill a deep pot with oil, place over medium heat and fry the vetkoek in batches for 2 minutes, until golden and cooked through.
8. Drain on a paper towel and dust with icing sugar.

Styling: Luisa Hayes
Photography: Juliette Bisset // HMimages.co.za

Vegetarian chocolate chilli

SERVES 4 // COOKING TIME 40 min 

Try something different with this vegetarian chocolate chilli. You can even jazz it up with chickpeas, lentils, or tofu for a delicious veggie dish. 

INGREDIENTS
2 tbsp coconut oil
½ onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 small red chilli, seeded and finely chopped
½ tsp ground cumin
½ tsp paprika
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
400g tin mixed beans, drained and rinsed
400g tin chopped tomatoes
100g sweetcorn
150ml red wine (or water)
100ml vegetable stock
30g dark chocolate (80%), roughly chopped
Salt and pepper

METHOD

1. Heat oil in a large pot. Fry the onion, garlic, chilli, cumin and paprika for 3–5 minutes, until spices are fragrant, and onion is soft.
2. Add the celery and carrot and cook for another 3 minutes, until slightly browned.
3. Add the beans, tomatoes, sweetcorn, wine (or water) and vegetable stock. Bring chilli to the boil, then reduce heat to low and simmer, partly covered, for 20–25 minutes.
4. Stir in the chocolate until it is melted and evenly combined. Season with salt and pepper.

Recipe, styling & photography: Anett Velsberg

Chocolate martini  

Serves 4 | Total time 45 min + 2 hr refrigeration   

Whether it’s shaken or stirred, this cocktail is the perfect kick-off to any occasion. 

Ingredients
150g dark chocolate, chopped
3 cups Baileys Irish Cream liqueur
1 cup chocolate liqueur

Method

1. Place 4 martini glasses in the freezer. This will ensure a perfectly cool drink.
2. Carefully melt the chocolate over a double boiler or in a microwave until smooth.
3. Remove the glasses from the freezer.
4. Using a spoon, spread a layer of chocolate in the shape of a half-moon on the inside of each glass.
5. Combine the liqueurs in a cocktail shaker or screw-top jar filled with about 1 cup of ice. Shake until thoroughly chilled.
6. Strain the martini into the prepared glasses.
7. Serve your martinis with a few gingerbread stars (perfect for dipping) dusted lightly with icing sugar.

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons

Coffee-rubbed silverside with chocolate-chilli butter

SERVES 8 // HANDS-ON 15 min // HANDS-OFF 75 min
Impress your guests with a flavour combination that will get your heart racing and everyone around the table talking. 

INGREDIENTS

3 tbsp ground coffee
2 tbsp brown sugar
1 tbsp salt
2 tsp onion flakes
1 tsp paprika
1 tsp ground black pepper
1 tsp ground coriander
1 tsp cumin seeds
2 tbsp Dijon mustard
1.6kg silverside beef
1 tbsp vegetable oil
2 large leeks, thinly sliced
1 garlic bulb, halved
100g butter, at room temperature
80g dark chocolate, grated
½ tsp chilli flakes

METHOD
1. Preheat oven to 180°C.
2. Using a mortar and pestle or hand blender, grind the coffee, sugar, salt, onion flakes, paprika, pepper, coriander and cumin seeds to a fine powder. Rub the Dijon mustard over the surface of the meat and coat in the spice mix.
3. Drizzle the oil on a baking tray. Add the leeks and garlic and place the meat on top. Cover with foil.
4. Roast for an hour, until the centre of the meat reaches 53–58°C. Remove from the oven and rest for 15 minutes.
5. Combine the butter with the dark chocolate and chilli flakes. Roll up in cling film to create a tight cylinder and twist both ends. Chill in the fridge until set.
6. Carve the roast and serve it in its own gravy, topped with slices of the chocolate-chilli butter.

The post 5 Surprising Ways To Use Chocolate appeared first on MyKitchen.

We love a fresh bowl of popcorn, but it’s time to spice up this faithful snack with new and improved pastry cones filled with paprika-spiced popcorn!

SERVES 6–8 // COOKING TIME 15 min

INGREDIENTS
For the pastry cones
2 rolls puff pastry
1 egg, beaten
2 tbsp sesame seeds
For the paprika-spiced popcorn
1 tsp paprika
1 tsp dried rosemary
1 tsp salt
½ tsp garlic powder
¼ cup Parmesan
¼ cup vegetable oil
½ cup popcorn kernels
1 tbsp butter

METHOD
For the pastry cones
1. Preheat oven to 200°C. Line a baking tray and grease cone-shaped moulds.
2. Cut the pastry into 2 cm-wide strips. Brush the edges of each strip with the egg and wrap around the moulds.
3. Brush with the remaining egg and arrange, seam-side down, on the prepared tray.
4. Sprinkle with the sesame seeds and bake for 15–20 minutes, until golden and crispy. Allow to cool.
For the paprika-spiced popcorn
1. Mix the herbs, spices and Parmesan together.
2. Heat the oil in a pot over medium heat. Add the popcorn kernels and the butter.
3. Cover and cook until the popcorn has popped.
4. Transfer to a bowl and toss with the popcorn spice. Fill the pastry cones with popcorn and serve.

Recipe & styling: Jezza-Rae Larsen
Photography: Gareth van Nelson // HMimages.co.za

While you enjoy your snack, let this kids tuck into our butterscotch popcorn balls.

The post Pastry cones filled with paprika-spiced popcorn appeared first on MyKitchen.

Popcorn is high up on our list of tasty snacks – it’s crunchy, salty (or sweet) and you can eat a whole bucketload! Try our white chocolate and strawberry popcorn.

MAKES 4 cups // COOKING TIME 25 min

INGREDIENTS
100 g white chocolate chips (optional)
¼ cup strawberry jam
½ tsp salt
3 cups popcorn (±2 tbsp kernels)
½ cup dried strawberries (optional)

METHOD
1. Line a baking tray.
2. Place chocolate, jam and salt in a pot. Stir until melted.
3. Add the popcorn and stir to combine.
4. Pour on to the baking tray and allow to cool.
5. Mix in the dried strawberries. Store in an airtight container.

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

Did you know that this strawberry popcorn snack is a healthy treat for the little ones? If they enjoyed this, they’ll love our emoji-inspired fruit snacks.

The post White chocolate and strawberry popcorn appeared first on MyKitchen.

Feeling snacky? Whether you’re at home or on the road, you can whip up this salted honey popcorn in no time for an on-the-go sweet treat.

MAKES 4 cups // COOKING TIME 10 min

INGREDIENTS
4 tbsp butter
¼ cup honey
1 tbsp salt + extra to sprinkle
1 tsp vanilla essence
4 cups popped popcorn (±3 tbsp kernels)

METHOD
1. Heat the butter and honey over medium heat for 5 minutes.
2. Remove from the heat and stir in the salt and vanilla.
3. Pour over the popcorn and toss to coat evenly. Sprinkle with more salt.
4. Store popcorn in a paper bag to keep it crisp.

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

While you’re at it, why not add these chocolate-orange rye bars to your snack list too?

The post Salted honey popcorn is a perfect snack for little ones appeared first on MyKitchen.