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.

The best picnic traybakes are simple and delicious crowd-pleasers. These recipes deliver just that, making them perfect for sharing while soaking up the sun.

Savoury picnic snacks 

Braaibroodjie Scrolls

Serves 8 

With their cheesy, tangy, and smokey flavour in every mouthful, these Braaibroodjie scrolls will bring the taste of a traditional South African braai to your picnic. 

Ingredients 

2 Tbsp (30ml) butter
1 onion, coarsely chopped
Flour, for dusting
1kg store-bought bread dough
½ cup (125ml) chutney (optional)
3 cloves garlic, finely minced
1½ cup (375ml) grated matured Cheddar
1 cup (250ml) grated Gruberg
180g sun-dried tomatoes in oil, drained and chopped
1 egg, beaten
Salt and milled pepper

Method 

1. Preheat the oven to 180°C. Spray a 20x30cm baking tray with non-stick spray. 
2. Heat a pan on a medium heat and melt the butter, sauté the onions for about  15 minutes and season. Set aside to cool.  
3. Dust the work surface with flour. 
4. Roll out the bread dough to about 0.5cm thick and ina rectangular shape of about 50x35cm. 
5. Spread the chutney on the bread dough and top with caramelised onions, garlic, cheese and sun-dried tomatoes. Season. 
6. Gently press on the filling to secure before rolling. 
7. Roll the bread dough lengthwise into a tight roll. 
8. Cut into 5cm pieces, rotating the roll after each slice to maintain round shape. Pack tightly into the prepared baking tray. Brush tops with egg wash.  
9. Bake in the oven for about 40-45 minutes or until cooked and golden. 
10. Cool in tin before storing in an airtight container, or eat warm. 

Cheesy garlic shortbread 

Makes about 18 

For a light summer snack, these cheesy shortbread bites go well with your favourite cheese and dips. 

Ingredients 

1½ cups (375ml) flour
50g Parmesan, grated
50g Gruyère, grated
1 clove garlic, finely grated
3-4 sprigs thyme, picked
Salt and milled pepper
½ cup butter, softened
1 egg yolk

Method 

1. Preheat the oven to 180°C. 
2. Line a shallow baking tray with baking paper and
   spray with non-stick spray. 
3. Combine the flour, cheese, garlic and thyme in a large mixing bowl. Season. 
4. Add the butter and use your fingertips to rub the butter in until the mixture resembles coarse breadcrumbs. 
5. Add the egg yolk and mix through, but don’t overmix. The mixture should hold together when compressed. 
6. Lightly dust the work surface with flour and roll the pastry to about 0.5cm thick. Use a 5cm cookie cutter and cut out rounds. Repeat until all the dough is used. Place the biscuits on the prepared baking tray. 
7. Bake for 15-20 minutes. 
8. Serve shortbread with your favourite cheese and dips.  

Thai chicken sausage rolls  

Makes about 16  

These delicious homemade Thai chicken sausage rolls are flaky, crispy and packed with flavour. 

Ingredients 

700g chicken sausages
1 shallot or small red onion, finely chopped
2 cloves garlic, minced
3cm knob ginger, peeled
3 Tbsp lemongrass paste (optional)
1 small Thai chilli, seeds removed and finely chopped
20g coriander, finely chopped
Salt and milled pepper
400g puff pastry, defrosted
1 egg, whisked
2 Tbsp (30ml) black sesame seeds
Coriander, for serving
1/4 cup (60ml) sweet chilli sauce, for serving

Method  

1. Remove sausage casings and place chicken mince in a bowl.  
2. Add the shallot (or onion), garlic, ginger, lemongrass, chilli, coriander and season. Mix well, cover and chill until cold. 
3. Preheat the oven to 180°C. 
4. Dust the work surface with flour and lay the pastry flat on the counter. 
5. Cut the pastry into 12x30cm strips. 
6. Add 2-3 Tbsp of the filling down the middle of each puff pastry strip. 
7. Brush end of the pastry with egg wash, then fold over the pastry to close the sausage roll. 
8. Crimp the ends of the pastry with a fork. 
9. Cut the long roll into smaller individual sausage rolls, about 5cm big. 
10. Place on a baking tray, brush with egg wash and sprinkle with sesame seeds.  
11. Bake for 25 minutes or until cooked and golden. 
12. Garnish with coriander. Serve with sweet chilli sauce. 

Also read: 5 yummy recipes for your next picnic

Sweet picnic snacks

Strawberry white chocolate rice crispy bars 

Makes about 24  

These scrumptious rice crispy bars are the perfect sweet and spiced picnic treat. 

Ingredients 

300g white chocolate, chopped
1/5 cup (50g) butter
3 packets (450g) white marshmallows
230g puffed rice cereal
2 tsp (10ml) vanilla essence
Pinch salt
1 packet (100g) shelled pistachios, chopped (or use nuts of choice)
2 tsp (10ml) ground cardamom
20g freeze-dried strawberries, crushed
50g white chocolate, for decorating

Method  

1. Preheat the oven to 180°C. 
2. Line a baking tray with baking paper, scatter the chocolate on the baking tray and bake for about 10-15 minutes until melted and golden brown. 
3. While the chocolate is caramelising, line another 20cmx20cm deep baking tray with baking paper and spray with non-stick spray – this is for the rice crispy treats to set in. 
4. In a large pot on a low-medium heat, melt the butter. Once melted, add the marshmallows. Stir until the marshmallows are melted. Remove from the heat. 
5. Add the caramelised white chocolate to the marshmallow mixture and mix to combine. 
6. Add the puffed rice, vanilla, salt, 50g pistachios and cardamom to the marshmallow mixture and mix to coat all the puffed rice.  
7. Flatten the mixture gently with your fingertips or back of a large metal spoon in the prepared baking tray. 
8. Allow to set for about 1-2 hours. 
9. Cut the rice crispy treats into bars or squares of your choice. 
10. Drizzle with melted chocolate and garnish with freeze-dried strawberries and remaining pistachios. 

Cook’s note
Work fast when the puffed rice is being combined with the marshmallow mixture as it cools down and sets quickly! 

Fudgy biscoff hedgehogs 

Makes 18-20  

These fudgy biscoff hedgehogs are the perfect picnic snack; they’re rich, fudgy, and packed with crunchy biscuit bits and finished with a swirl of delicious  Biscoff. Easy to make and transport, these decadent treats are sure to be the talk of any outdoor event. 

Ingredients 

80ml (75g) butter
200g white chocolate
1/4 cup (60ml) golden syrup
150g Lotus biscoff biscuits
100g Marie biscuits
½ cup (125ml) Biscoff spread
1 tsp (5ml) vanilla essence

For the topping

¼ cup (60ml) Biscoff spread, melted
4-5 Lotus biscoff biscuits, crushed

Method 

1. Line a 20cm round or square tray with cling wrap and spray with non-stick spray. 
2. Combine the butter, chocolate and syrup in a small pot on medium heat. Stir until melted, then set aside to cool slightly. 
3. Crush the biscoff and Marie biscuits – it should be coarsely crushed, not a powder. 
4. Combine the chocolate mixture with the biscuits, biscoff spread and vanilla and mix to combine. 
5. Press the mixture into the prepared tray and allow to set in the fridge for about 2 hours. 
6. Cut into squares, drizzle with Biscoff spread and sprinkle with crushed biscuits. 

Recipes and styling: Lichelle May
Photographs: Zhann Solomons  

Also read: 4 delicious light meals to pack in your picnic basket

The post Sweet and savoury picnic traybakes perfect for picnics appeared first on MyKitchen.

There’s nothing quite like the excitement (and glorious aroma) of returning from the bakery with a still-steaming box of sausage rolls. No need to get in your car, now that you have your hands on these amazing locally flavoured sausage-roll recipes

MAKES 8 // COOKING TIME Varies

THE FILLINGS

1. Basic sausage rolls

INGREDIENTS
1 onion, diced
2 thyme sprigs, chopped
2 tbsp breadcrumbs
1 tsp nutmeg
500 g beef mince

METHOD
1. Heat oil in a pan over medium heat. Sauté the onions. Add the thyme and cook for 2 minutes. Remove from the heat.
2. Mix all the ingredients together, and season well with salt and pepper.

2. Chicken masala sausage rolls

INGREDIENTS
1 onion, chopped
1 garlic clove, grated
1 green chilli, chopped
1 tsp garam masala
1 tbsp curry paste
500 g chicken mince
2 tbsp breadcrumbs

METHOD
1. Heat some oil in a pan and sauté onion over medium heat, until soft.
2. Add the garlic, chilli, masala and curry paste, and cook until fragrant.
3. Remove from the heat. Add mince and breadcrumbs.

3. Onion marmalade & boerewors sausage rolls

INGREDIENTS
1 cup onion marmalade
500 g boerewors, casings removed
2 tbsp breadcrumbs
Handful parsley, chopped

METHOD
1. In a large bowl, combine the marmalade, boerewors, breadcrumbs and parsley.

4. Chakalaka sausage rolls

INGREDIENTS
1 cup tinned chakalaka
500 g pork mince
2 tbsp breadcrumbs

METHOD
1. Combine all the ingredients in a large bowl.

THE PASTRY

INGREDIENTS
1 roll puff pastry
1 egg, whisked

METHOD
1. Unroll the puff pastry and cut in half. Roll each half into a long rectangle.
2. Divide the filling between the two sheets of pastry and roll up, pressing the edges down with a fork to seal.
3. Cut each log into 4 cm sausage rolls and brush with egg wash. Bake at 180˚c for 25 minutes, until golden.

Recipes & styling: Leila-Ann Mokotedi
Photography: Niela Gie // HMimages.co.za

When it comes to baked good, nothing beats all the tasty local treats we have to offer! Check out these biltong pie pops.

The post Four local-inspired ways with sausage rolls appeared first on MyKitchen.