Next-level sarmies so good they work as a quick dinner. Barely crack a sweat making the onions, then store-bought bread and meat do the rest. 

Cubano sandwich with rum onions 

Ingredients

2 onions, sliced 
Knob butter 
Glug oil 
¼ cup rum (optional) 
16 slices ciabatta 
¼ cup Dijon mustard
24 slices roast beef (Gypsy ham slices work well, too)
16 slices emmental
4 gherkins, thinly sliced 

Method

1. Fry onion over medium heat in melted butter and oil until softened. 
2. Increase heat and add rum, if using. Cook until evaporated, about 15 minutes.
3. Smear half the bread with mustard.
4. Top slices with beef, cheese, gherkin and fried onion. 
5. Sandwich together with remaining slices.
6. Toast sandwiches in a hot non-stick pan (or even over the braai) until cheese has melted, turning frequently. 
7. Serve warm.

By: Lichelle May
Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine

Also read: Southern chicken biscuit sandwich 

The post Cubano sandwich with rum onions  appeared first on MyKitchen.

Our delicious mojito cheesecake is super easy to make, full of flavour and tastes just like a mojito itself! What more could you want on a Friday evening?

SERVES  1 // COOK TIME 60 mins

INGREDIENTS
200g digestive biscuits
150g butter, melted
250g cream cheese, at room temperature
385g tin condensed milk
1 tbsp white rum
⅓ cup lime juice plus 1 lime, sliced
1 tsp vanilla essence
½ cup sugar
2 tbsp caster sugar
1 tbsp roughly chopped mint, plus leaves to garnish

METHOD
1. Preheat oven to 180°C.
2. In a food processor, crush the digestive biscuits to a fine crumb. Add the melted butter and pulse to combine. Press the mixture into a tart tin and place in the fridge until firm.
3. Beat the cream cheese until soft, add the condensed milk and continue mixing until smooth. Add the rum, lime juice and vanilla essence and mix until smooth.
4. Pour the cream cheese mixture into the biscuit base and bake for 15 minutes. Leave to cool before returning to the fridge.
5. Place the sugar and ½ cup water in a pot and heat slowly until the sugar has dissolved. Bring to a simmer and add the lime slices. Simmer for 15 minutes, then remove the limes from the sugar syrup and lay on a cooling rack. Leave to cool.
6. Place the caster sugar and chopped mint in a pestle and mortar and grind until combined.
7. Remove the cheesecake from the fridge and top with candied limes and mint leaves. Sprinkle with mint sugar to serve.

Mature and classy is exactly what this red wine poached pears with vanilla custard recipe is. Whip up a quick batch at your next dinner party to impress your guests.

The post Mojito cheesecake appeared first on MyKitchen.

Tropical flavours infuse this adult dessert is fit for a king! With ingredients in your home and easily available, you can whip up these fried bananas with rum and coconut cream easily.

SERVES 4 // COOKING TIME 30 min plus overnight

INGREDIENTS
400 ml tin coconut cream
250 ml double-cream yoghurt
1 tsp vanilla essence
100 g butter
2 tbsp honey
Pinch chilli flakes (optional)
4 bananas
2 tbsp rum

METHOD
1. Place the coconut cream in the fridge overnight. The cream will separate from the coconut water, solidify and rise to the top. Spoon out the cream and place in a large bowl, reserving the liquid.
2. Add the yoghurt and vanilla essence to the coconut cream and refrigerate.
3. Melt butter, honey and chilli (if using) in a cast-iron pan over medium heat. Add the bananas and rum, and fry for a minute or so, until soft and beginning to caramelise. Serve with the coconut cream.

Recipe & styling: Brita du Plessis
Photography: Kendall-Leigh Nash // HMimages.co.za

Loving the island flavours? Get snacky with these oven-baked coconut and banana chips.

The post Fried bananas with rum and coconut cream appeared first on MyKitchen.

Hints of spice and citrus sing throughout this local spicy rum cocktail, making it the ultimate cheer to South Africa’s diversity. Sit back, and enjoy!

MAKES 1 // COOKING TIME 25 min

INGREDIENTS
For the spicy syrup
1 cup water
1 cup sugar
1 tbsp curry powder
For the cocktail
37.5 ml rum
25 ml spicy syrup
50 ml grapefruit juice
20 ml lemon juice
12 ml verjuice
2 dashes Angostura bitters

METHOD
For the spicy syrup
1. Place the water, sugar and curry powder in a pot over medium heat. Stir occasionally until the sugar has dissolved.
2. Allow to boil for  minutes. Then remove from the heat and set aside to cool.
For the cocktail
1. Place all the ingredients in a cocktail shaker. Add cubed ice, close and shake until combined.
2. Single strain into a glass filled with ice cubes. Garnish with a slice of grapefruit and a sprig of mint.

Recipe: Nkuli Khanyile
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Loving this flavour combination? Try our rum and citrus cocktails with Campari bitters.

The post Pay tribute to local flavour with this spicy rum cocktail appeared first on MyKitchen.

Rum is set to be the spirit of the season this summer. Why not get a head start and make these fruity strawberry cocktails with rum and tonic?

MAKES 2 // COOKING TIME 5 min

INGREDIENTS
1 cup strawberries, halved, plus extra to serve
Zest and juice of 1 lemon
1 cup coconut water
1 cup tonic
½ cup Martini Rosso
½ cup ice, crushed
3 tbsp honey

METHOD
1. Gently crush the strawberries and lemon zest and juice together in a jug.
2. Add the rest of the ingredients and serve chilled with extra strawberry halves and a sprinkling of lemon zest.

Recipe & styling: Chiara Turilli
Photography: Jotham van Tonder // HMimages.co.za

These granadilla and rum milkshakes are another delicious summer treat!

The post Strawberry cocktails with rum and tonic appeared first on MyKitchen.

Still looking for the perfect cocktail to take you through the colder months? We recommend giving this rum on the rocks a try for a spirit that is sure to warm you up.

MAKES 2 // COOKING TIME 10 min

INGREDIENTS
½ cup blackberries
2 tbsp brown sugar
¼ cup dark rum
Handful basil
Crushed ice, to top

METHOD
1. Divide the blackberries between 2 glasses and stir 1 tbsp sugar into each.
2. Divide the rum and basil between the glasses and stir well, until fully combined.
3. Fill the glasses with ice and garnish with extra berries and basil.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Rum on the rocks cocktail with blackberries and basil appeared first on MyKitchen.