There’s nothing like stumbling on a hack that will make your daily life easier. While most people associated TikTok with dance routines, comedy skits and Gen Z fashion, the social media app has become a font of knowledge for making our lives easier in ways we could never have imagined. From cooking and baking to cleaning and storing, we’ve rounded up some of Instagram’s most interesting kitchen us – tag us with results if you test it out.

Peel garlic easily by microwaving it

Peeling garlic can be a chore as it takes forever to peel and your hands end up smelling like it for days afterwards no matter how many times you wash them. Microwaving a few garlic cloves for 15-30 seconds will help you separate the garlic from the peel way more easily. No mess, no fuss!

 

View this post on Instagram

 

A post shared by Kainat Khan (@kainatkhan817)

Spread cold butter easily with a grater or use a heated bowl to soften it

Use a grater to grate a block of cold butter over toast. This will break it down and allow it to spread more easily. When a recipe calls for softened butter and you want to avoid melting it, fill a large bowl with boiling water and turn the empty bowl upside down onto the butter. The heat from the bowl will soften it in minutes.

Use dental floss to cut cake

It sounds bizarre, but it works! The next time you need to cut a cake or roll of dough, use a string of unflavoured (very important!) dental floss to cut your cake into neat slices, as you would with a knife. You could do the same for cinnamon buns. The floss will slide cleanly through the dough without smooshing or tearing the dough.

 

View this post on Instagram

 

A post shared by Bake from Scratch (@thebakefeed)

3 hacks for keeping food fresher for longer in the fridge

– Chop the roots off a bunch of herbs and store them like a bouquet in a jar of water

– Slice up carrots or celery and store in water in sealed jars

– Store lettuce leaves and spinach in a tupperware with a slightly damp paper towel on the top and bottom to absorb moisture

Use baking soda and dishwashing liquid to deep-clean your oven

Although effective, traditional oven cleaners can give off nasty fumes. Here are two ways of doing it. coat the inside of your oven using a sponge and leave it to eat away at the grime for 1 hour before wiping clean.

…and cut through stove-top grease

Sprinkle your stove with baking soda. Slice a lemon in half and use it to ‘scrub’ the grime away before using a cloth to wipe away the grime.

Alternatively, start with the citrus fruit and salt first, and then base with baking soda and vinegar. You can substitute the grapefruit with a lemon and vinegar with dishwasher liquid.

 

View this post on Instagram

 

A post shared by Jill Koch (@jillcomesclean)

Get sticky labels of jars with a paste of baking soda and oil

Glass jars are a great way to store food, but they often come with sticky labels that won’t budge using traditional cleaning agents. Mix together equal parts oil and baking soda, rub onto label glue and scrub with a scrubbing brush. Let the mixture soak in for a few minutes and then use a cloth to rub off the glue.

The post Quick and Easy Hacks Courtesy of Instagram appeared first on MyKitchen.

If you’re in need of a quick and delicious recipe for dinner tonight, we got you covered with our vegetarian tomato and baked-bean bredie!

SERVES 4 // COOK TIME 15 min 

INGREDIENTS
2 × 400g tin baked beans
500 ml thick tomato stew
1 tsp chopped rosemary
1 tsp smoked paprika
2 tbsp tomato paste
Salt and pepper
Flatbread or pitas, to serve

METHOD
1. Place beans, stew, rosemary, paprika and tomato paste in a pot and simmer for 10 minutes.
2. Season to taste.
3. Serve with toasted flatbread or pitas.

Simplify your dinner by making this hassle-free one pot spinach and artichoke bake. Serve with ciabatta (and maybe some wine).

The post Tomato and baked-bean bredie appeared first on MyKitchen.

Prepare these spinach & feta hand pies in advance so when you’re not in the mood to cook you can just grab some out the freezer, and pop them in the oven! 

INGREDIENTS
1 cup butter
½ cup water
2 cups cake flour
400 g spinach, steamed
4 wheels feta, crumbled

METHOD
1. Bring the butter and water to a boil over high heat. Remove from the stove and add the flour. Whisk until fully combined and a dough forms. Allow to cool.
2. Roll the dough out on a floured surface and cut out 8 × 10 cm rounds.
3. Mix the spinach with the feta and divide it between the pastry cases. Place the filling on one side and fold over to create a half moon, pressing the edges down to seal. Freeze.
4. When ready to eat, defrost in the fridge overnight.Arrange on a lined baking Tray and bake at 200°C
for 25 minutes, until golden brown.

The post Spinach & feta hand pies appeared first on MyKitchen.

If you’re struggling to decide on what to make for dinner then this quick and delicious pasta puttanesca recipe has your name on it. You’re also likely to have many of these ingredients in your pantry.

SERVES 4

INGREDIENTS
2 tbsps olive oil
3 garlic cloves, peeled and crushed
12 cherry tomatoes, halved
Zest of ½ orange
2 × 170 g tins tuna in oil
1 cup black olives, pitted and chopped
⅓ cup capers, drained and chopped
½ tsp red wine vinegar
Salt and pepper
400 g linguine, cooked
2 tbsps chopped chives, to garnish

METHOD
1. Heat the olive oil in a large frying pan over low heat. Add the garlic and fry until it starts to brown.
2. Stir in the cherry tomatoes, orange zest, tuna (along with the oil), olives and capers. Allow to simmer for about 20 minutes, then remove from the heat. Add the vinegar and season.
3. Toss the linguine with the sauce to coat. Serve garnished with the chopped chives.

Feel like you’re eating a restaurant-quality meal in the comfort of your own home, with this delicious spicy shrimp pasta recipe. You must try it!

The post Pasta puttanesca appeared first on MyKitchen.

Want a delicious easy vegetarian dinner to keep you cosy and warm? Then try our deliciously quick brinjal curry with peanuts recipe!

SERVES 4 // COOK TIME 20 min

INGREDIENTS
1 cup rice
⅓ cup vegetable oil
4 brinjals cut into cubes
1 tsp cumin
1 tbsp garam masala
1 tsp paprika
1 tsp ground turmeric
½ tsp mustard seeds
1 tsp chili powder
1 onion, chopped
1 tbsp garlic and ginger paste
1 tbsp tomato paste
1 tin chopped tomatoes
1 x 400 ml tin coconut milk
To serve 
⅓ cup roasted peanuts
Handful of coriander, chopped

METHOD
1. Cook the rice according to package instructions and drain.
2. While the rice is cooking, heat 1/4 cup oil in a pan over medium heat. Season brinjals with salt and pepper and fry for 3 minutes, until tender. Remove from pan and set aside.
3. Add cumin, garam masala, paprika, tumeric, and mustard seeds to a pan and fry for 1 minute until fragrant. Add the onion and cook until soft, about 4 minutes. Mix in the garlic and ginger paste and tomato paste, then season.
4. Add the remaining oil, stirring to release the flavours, then return the brinjal to the pan.
5.  Add the tinned tomatoes and coconut milk and bring to a simmer. Cool for 10 minutes, stirring occasionally, until thick and deep in colour.
6. Top curry with roasted peanuts and chopped coriander, then serve with rice.

Recipe & styling: Jezza-Rae Larsen
Photography: K-Leigh Siebritz

Care for another delicious vegetarian curry? Then try our Thai vegetable green curry recipe!

The post Quick brinjal curry with peanuts appeared first on MyKitchen.

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.

SERVES 4 // COOK TIME 20 min

INGREDIENTS
2 tbsp olive oil
1 onion, peeled, half chopped, half sliced
1 tsp ground cumin
1 tsp ground coriander
1½ cups basmati rice
3 cups chicken stock
2 tbsp chopped parsley
500 g frozen hake fillets, defrosted
2 tomatoes, sliced
2 peppers, deseeded and sliced
1 tbsp lemon juice, plus lemon slices to serve
Salt and pepper

Method
1. Preheat oven to 190°C.
2. Heat one tablespoon of oil in a pot over medium heat and fry the chopped onion until soft, then add the cumin and coriander, and fry for another 30 seconds, until the spices become fragrant.
3. Add the rice and stir to coat in oil. Add the chicken stock. Simmer with the lid on for 15 minutes or until cooked through. Drain the savoury rice and set aside.
4. Fold a sheet of foil in half and crease to make a line, then unfold. Place the parsley on one half of the foil, topping it with the hake fillets. Place the sliced onions, tomatoes and peppers on top of the fish, drizzle with the remaining oil and lemon juice, and then season.
5. Fold the foil back over the fish and seal the three edges by folding a few times to form an envelope. Place on a baking tray and bake for 20 minutes.
6. Open the foil envelope, being careful not to burn your fingers on the steam. Serve the fish with the savoury rice topped with vegetables. Garnish with lemon slices.

Loved our 20-minute fish parcel? Then try our flavourful salmon glazed with lemon-and-rosemary-infused honey. 

The post 20-minute fish parcel appeared first on MyKitchen.