These four wallet-friendly padkos recipes are easy to pack, delicious and guaranteed to keep those travel munchies in check. 

Chicken wraps with cranberry and whipped feta 

Makes 4 wraps // Cooking time 20 minutes 

Ingredients 

1 cup smooth cottage cheese
1 cup feta
¼ cup parsley, chopped
4 wholewheat wraps
½ red onion, thinly sliced
½ cup cranberries, chopped
¼ cup almonds, chopped
1 cups cabbage, shredded
3 chicken breasts, grilled and sliced  

Method 

1. Beat the cottage cheese and feta together until smooth.
2. Fold in the chopped parsley and set aside.
3. Place the wrap on a clean surface. Spread with an even layer of the whipped feta, then top with sliced onion, cranberries, almonds and shredded cabbage.
4. Place the grilled chicken slices in the middle of the wrap, leaving a 5cm space at the bottom.
5. Fold the bottom of the wrap up, then roll tightly into a cigar shape. Repeat with the remaining wraps. 

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

Chicken, corn and chive mini quiches 

Ingredients 

2 eggs
1 Tbsp milk
2 sheets shortcrust pastry
125g roast chicken, shredded
125g tin corn, drained
2 Tbsp finely chopped chives
¼ cup white Cheddar, grated 

Method 

1. Preheat the oven to 180°C. Grease a 12-hole mini muffin tin.
2. Whisk together the eggs and milk in a jug and season.
3. Gently unroll pastry and cut out 12 discs using a 7cm round cookie cutter. Press the discs into pan holes. Divide the chicken, corn and chives between pastry cases. Top with the egg mixture and sprinkle over the cheese.
4. Bake for 25 min or until quiches are set, and the pastry is browned lightly. 

Herby chicken sausage rolls 

Serves 4 

Ingredients 

2 chicken breast fillets, sliced
2 carrots, grated
20g parsley, chopped
¼ cup breadcrumbs
1 lemon, zested and juiced
Salt and milled black pepper
400g puff pastry
1 egg, beaten
2 Tbsp sesame seeds (optional)
½ cup double cream plain yoghurt
2 Tbsp peri-peri sauce
Fresh coriander for serving  

Method 

1. Preheat oven to 200˚
2. Place chicken, carrots, parsley, breadcrumbs, zest, lemon juice, and seasoning into a food processor and blitz to combine to make a mince.
3. Place the pastry on a lightly floured surface and roll out lengthways. Cut into 4 equal rectangles, about 10x15cm.
4. Divide filling into four portions and roll each one into a log. They should be slightly shorter than the length of pastry rectangles.
5. Place a portion of filling in the centre of each pastry rectangle.
6. Fold one edge of pastry over filling and tuck in. Roll to enclose filling and press down on edges to seal. Repeat with remaining pastry and filling.
7. Halve pastries and score the top.
8. Place on a lined baking sheet, brush with egg and sprinkle with seeds, if using.
9. Bake for 25-30 minutes until golden and cooked through.
10. Mix yoghurt and peri-peri sauce in a serving bowl to make a dip.
11. Serve sausage rolls with yoghurt dip and garnish with coriander.

Words: Sjaan Van Der Ploeg
Photography: Fresh Living Magazine 

Salad jar with smoked chicken and rice noodles 

Makes 1  

Ingredients 

For the sauce 

1 garlic clove, grated
2 Tbsp fish sauce
1 Tbsp white wine vinegar
1½ tbsp sugar
½ lime, juiced
½ red chilli, thinly sliced 

To serve 

1 cup rice noodles, cooked
½ cucumber, ribboned
1 carrot, peeled and julienned using a peeler
1 smoked chicken breast, shredded
Handful fresh coriander  

Method 

1. Combine sauce ingredients in a small bowl and whisk until the sugar is dissolved. 
2. Fill the jar by layering the ingredients, starting with rice noodles, followed by vegetables, chicken, herbs and seasoning, and dress with sauce. 

Tip: If you aren’t a fan of rice noodles, simply swap them out for your favourite grain instead. 

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

Also read: Padkos on a penny

The post Padkos perfection: Affordable and tasty recipes for your road trip  appeared first on MyKitchen.

Enjoy a bowl of crisp and colourful goodness with these five refreshing summer salad recipes. These are perfect for easy lunches, summer picnics and light dinners.  

Traditional caprese salad with Galbani fresh mozzarella 

Serves 6 // Cooking time 15 minutes 

Ingredients

4 tomatoes
4 balls Galbani fresh mozzarella
1½ cups basil
⅓ cup olive oil
Salt and pepper
⅓ cup walnuts 

Method 

1. Slice the tomatoes and Galbani fresh mozzarella into 5–8 mm thick slices.
2. Arrange alternating layers of tomato, Galbani fresh mozzarella and basil on a serving platter.
3. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper.
4. Crumble the walnuts over the top just before serving to prevent them from becoming soggy.

Recipe & styling: Kate Turner
Photography: Gareth van Nelson // HMimages.co.za 

Summer bread salad 

Serves 4 // Cooking time 50 minutes 

Ingredients 

500g rosa tomatoes
115ml olive oil
Salt and pepper
Leftover baguette, torn up
80g butter
Zest and juice of 1 lemon
2 tsp Dijon mustard
1 tsp sugar
Salad leaves, to serve
1 avocado, sliced 

Method 

1. Preheat oven to 180°C.
2. Toss the tomatoes with 1 tbsp oil and season.
3. Place in a roasting tin and roast for 30 minutes.
4. After 15 minutes, add the bread. Dot with butter and sprinkle with lemon zest.
5. Bake until the bread is crispy and the tomatoes are slightly shrivelled.
6. Allow to cool, then mix 100ml oil, mustard, sugar and lemon juice to make a dressing.
7. Add roast tomatoes and salad leaves and toss to coat. Serve with crispy bread and sliced avocado.

Recipe & styling: Jules Mercer
Photography: Gareth van Nelson/HMimages.co.za 

Leftover turkey Caesar salad with parmesan crumb 

Serves 4 // Cooking time 10 minutes 

Ingredients 

For the dressing 

1 tsp anchovy paste
½ tsp Dijon mustard
2 Tbsp lemon juice
1 clove garlic, crushed
1 tsp Worcestershire sauce
½ cup mayonnaise
3 Tbsp Parmesan 

For the turkey Caesar salad 

1 cup crusty bread, torn
6 baby gem lettuces
1½ cups shredded leftover turkey
¼ cup Parmesan
4 eggs, boiled and halved 

Method 

For the dressing 

1. Whisk together the anchovy paste, mustard, lemon juice, garlic and Worcestershire sauce.
2. Add the mayonnaise and Parmesan. Cover and refrigerate.

For the turkey Caesar salad 

1. Heat some olive oil in a pan and toast the chunks of bread until golden brown. Season lightly and set aside to cool.
2. Arrange the lettuce leaves in a serving dish. Top with turkey, croutons and Parmesan.
3. Add the eggs and serve with the dressing on the side.

Tip: Tearing the bread apart with your hands instead of slicing it will give your croutons loads of extra texture and crunch, and the jagged edges will hold your flavourful dressing perfectly. 

Recipe & styling: Dylan Norton
Photography: Gareth van Nelson // HMimages.co.za 

Salad jar with smoked chicken and rice noodles 

Makes 1 // Cooking time 15 minutes 

Ingredients 

For the sauce 

1 garlic clove, grated
2 Tbsp fish sauce
1 Tbsp white-wine vinegar
1½ Tbsp sugar
½ lime, juiced
½ red chilli, thinly sliced 

To serve 

1 cup rice noodles, cooked
½ cucumber, ribboned
1 carrot, peeled and julienned using a peeler
1 smoked chicken breast, shredded
Handful fresh coriander 

Method 

For the sauce 

1. Combine all the ingredients in a small bowl and whisk until the sugar is dissolved.

To serve 

1. Layer the jar, starting with rice noodles, followed by vegetables, chicken, herbs and seasoning, and dress with sauce.

Tip: If you aren’t a fan of rice noodles, simply swap them out for your favourite grain instead. 

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

Supercharged spanspek and paprika steak salad 

Serves 2 // Cooking time 30 minutes 

Ingredients 

1 Tbsp paprika
2 Tbsp olive oil, plus extra for frying
500g rump steak
½ spanspek, peeled, deseeded and sliced into half moons
½ cucumber, ribboned
½ red onion, thinly sliced into rings
Handful fresh coriander
Handful fresh mint
1 tbsp vinegar
½ tsp honey
2 Tbsp olive oil 

Method 

1. Combine paprika and olive oil, then season with salt and pepper. Rub over the steak. Set the steak aside to come to room temperature.
2. Heat 1 Tbsp olive oil in a griddle pan or frying pan. Fry the steak for 4 minutes on each side until it is medium rare, or until the desired temperature.
3. Take it out of the pan and let it rest.
4. Arrange the spanspek, cucumber, red onion and coriander on a plate.
5. Make a quick dressing by mixing vinegar, honey, and olive oil. Drizzle half of this over the plate.
6. Slice the steak thinly and arrange it on top of the salad. Drizzle the remaining dressing over the steak salad and garnish with the leftover mint and coriander.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder // HMimages.co.za 

The post 5 fresh summer salads to beat the heat  appeared first on MyKitchen.

Ready to up your picnic game? From beautiful BLT sandwiches to avocado, bacon and feta pizza rolls, pack these lovely light meals the next time you decide to dine al fresco.  

Mushroom quiche 

Serves 6 // Preparation time 30 minutes // Cooking time 45 minutes

Ingredients 

For the crust 

1 cup rye flour
½ cup wheat flour
1 tsp salt
8 Tbsp butter, chilled
4 Tbsp chilled water  

For the filling  

4 tbsp olive oil
3 leeks, finely chopped
250g white button mushrooms
3 eggs
1 cup milk
1 tsp fresh thyme, plus extra sprigs
2 Tbsp flour  

Method  

For the crust 

1. Mix together the flours and salt.
2. Chop the butter into small pieces and use your fingers to rub it into the flour mixture, until it resembles fine crumbs.
3. Gradually add the water and knead gently until the dough comes together.
4. Wrap in cling film and refrigerate for 30 minutes.
5. Preheat oven to 200°C. Grease and line 6 ramekins.
6. On a floured surface, roll out the dough to 5 mm thick.
7. Cut rounds from the dough and press into the bottom and up the sides of the prepared ramekins. Bake for 15 minutes, until crisp.

For the filling 

1. Lower oven temperature to 180°C.
2. Heat 1 Tbsp of the oil in a pan over medium and fry the leeks until soft. Remove from the pan.
3. Heat the remaining oil and brown the mushrooms for 5 minutes.
4. In a bowl, whisk the eggs, milk, thyme and flour until smooth. Season.
5. Divide the leeks between each crust and fill each one with the egg mixture. Top with mushrooms and a few sprigs of extra thyme.
6. Bake for 30 minutes, until puffed up and golden.

Recipes & styling: Chiara Turilli
Photography: Andreas Eiselen  

Avocado, biltong and feta pizza cones 

Makes 6 // Cooking time 15 minutes

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 5 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 upside-down 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 

Salad jar with smoked chicken and rice noodles 

Makes 1 // Cooking time 15 minutes

Ingredients 

For the sauce 

1 garlic clove, grated
2 Tbsp fish sauce
1 Tbsp white-wine vinegar
1½ tbsp sugar
½ lime, juiced
½ red chilli, thinly sliced 

To serve 

1 cup rice noodles, cooked
½ cucumber, ribboned
1 carrot, peeled and julienned using a peeler
1 smoked chicken breast, shredded
Handful fresh coriander 

Method 

For the sauce 

1. Combine all the ingredients in a small bowl and whisk until the sugar is dissolved.

To serve 

1. Layer the jar, starting with rice noodles, followed by vegetables, chicken, herbs and seasoning, and dress with sauce.

Tip: If you aren’t a fan of rice noodles, simply swap them out for your favourite grain instead. 

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

Loaded BLT and chip sandwich with aioli 

 Serves 4 // Cooking time 20 minutes

Ingredients  

For the aioli 

½ cup mayonnaise
1 garlic clove, minced
Zest and juice of ½ lemon
1 tsp cayenne pepper 

For the sandwich 

8 slices bread
8 lettuce leaves
2 tomatoes, thinly sliced
16 slices streaky bacon, fried
2 cups salted potato chips
2 gherkins, thinly sliced 

Method 

For the aioli 

1. Combine all ingredients, mix well and set aside.

For the sandwich 

1. Lightly toast bread slices in a pan over medium-high heat.
2. Spread some aioli onto each slice and layer lettuce, tomato, bacon, chips and gherkins on top. Season and sandwich closed.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za 

The post 4 delicious light meals to pack in your picnic basket appeared first on MyKitchen.

How could a salad ever be boring in a jar? This salad jar with smoked chicken and rice noodles is a fresh and healthy work lunch.

MAKES 1 // COOKING TIME 15 min

INGREDIENTS
For the sauce
1 garlic clove, grated
2 tbsp fish sauce
1 tbsp white-wine vinegar
1½ tbsp sugar
½ lime, juiced
½ red chilli, thinly sliced
To serve
1 cup rice noodles, cooked
½ cucumber, ribboned
1 carrot, peeled and julienned using a peeler
1 smoked chicken breast, shredded
Handful fresh coriander

METHOD
For the sauce
1. Combine all the ingredients in a small bowl and whisk until the sugar is dissolved.
To serve
1. Layer the jar, starting with rice noodles, followed by vegetables, chicken, herbs and seasoning, and dress with sauce.

Tip: If you aren’t a fan of rice noodles, simply swap them out for your favourite grain instead.

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

The post Salad jar with smoked chicken and rice noodles appeared first on MyKitchen.

We love nothing better than this caprese salad jar on a hot day, plus it makes the perfect work lunch! Whip it up the night before and don’t forget the NB rule for salad jars: Sturdier ingredients always go at the bottom!

MAKES 4 jars // COOKING TIME 15 min

INGREDIENTS
250 g zucchini noodles
Salt and black pepper
2 cups cooked quinoa
200 g baby tomatoes, sliced
1 cup chopped mozzarella
Handful basil
4 tbsp olive oil
2 tbsp balsamic vinegar

METHOD
1. Lightly steam the zoodles in a saucepan with a few drops of water. When done, season with salt and pepper.
2. Layer the ingredients in the jar, starting with the quinoa, followed by zoodles, tomatoes, cheese and basil.
3. When ready to eat, pour the salad into a bowl and drizzle with olive oil and balsamic vinegar.

The post Zoodle and quinoa caprese salad jar appeared first on MyKitchen.