Keep little tummies happy with these three lunchbox snack ideas that are tasty, fuss-free and parent-approved. 

Pinwheels  

Makes: 20  

Ingredients  

Flour, for dusting 
½ cup peanut or almond butter 
½ tsp cinnamon 
¼ cup brown or treacle sugar, or honey   

Method  

1. Ona lightly floured surface, roll out puff pastry into a rectangle about 3-4mm thick.   
2. Combine nut butter, cinnamon and sugar or honey.  
3. Spread mixture evenly over pastry, leaving a 2cm border on the long side furthest from you.   
4. Roll pastry up into a log, starting from the longest side.  
5. Chill pastry in the fridge until firm. 
6. Preheat oven to 200°C. Line a large baking tray with baking paper.   
7. Slice pastry roll into 20 rounds. Arrange on the baking tray, leaving 2cm between each round.  
8. Bake for 12-15 minutes until golden.   
9. Remove from oven and sprinkle with extra cinnamon sugar if you like.   
10. Cool completely before packing into an airtight container.

Recipes & photos courtesy of Fresh Living Magazine 

Oh-so-cheesy muffins 

Makes 12   

Ingredients 

3 Tbsp (45ml) melted butter
3 cloves garlic, grated
2 cups (400g) self-raising flour
½ tsp (2.5ml) salt
Milled pepper
1 large egg
⅞ cup (220ml) milk
⅓ cup (80ml) sour cream
⅓ cup (80ml) canola oil
Handful of parsley, chopped 
1-2 sprigs thyme and/or rosemary, leaves picked and chopped
2 cups (400g) grated mature Cheddar
1 cup (110g) mozzarella, cubed  

Method 

1. Preheat oven to 180°C. 
2. Mix together butter and half of the garlic.Brush a 12-hole muffin pan with the garlic butter and reserve leftover butter for topping. 
3. Sift the flour into a large mixing bowl. Season with salt and pepper. 
4. In another bowl, whisk together the egg, milk, sour cream, oil, herbs and remaining garlic. 
5. Mix the wet ingredients into the dry ingredients, then add in Cheddar (reserving about ½ cup for topping.)
6. Use an ice-cream scoop to portion the mixture into the muffin tray. 
7. Stuff the mozzarella cubes into the centre of the batter. 
8. Drizzle with remaining garlic butter and sprinkle with reserved Cheddar. 
9. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. 
10. Serve warm or cool completely before storing in an airtight container for up to 4 days. 

Words: Lichelle May 
Photographs: Zhann Solomons 

No-bake power balls 

Makes 22-25 // Total Time 30 min 

Ingredients 

⅓ cup peanut butter 
⅓ cup honey or syrup 
1 cup rolled oats 
½ cup desiccated coconut 
½ cup almond flour 
½ cup dark chocolate, almonds or dried cranberries, chopped  

Top Tip: No almond flour on the shelf? Simply blitz a handful of almonds until it resembles flour. 

Method 

1. Combine the peanut butter and honey or syrup in a bowl. 
2. Stir through the remaining ingredients until combined. 
3. Place the mixture in the fridge for 15 minutes to chill. 
4. Use a tablespoon to scoop portions of the mixture. 
5. Rolla portion between the palms of your hands to shape it into a ball. Repeat this process until you have 22-25 power balls. 
6. Store them in an airtight container for up to 15 days. 

Top tip: When you get to Step 2, you can fold in all sorts of dried fruit and nuts depending on what you think is yummy. 

Words by: Sjaan Van Der Ploeg
Photographs: Fresh Living Magazine, Zhann Solomons 

The post 3 Great lunchbox snacks for your little ones appeared first on MyKitchen.

Crispy, golden and packed with flavour – yes, (of course) we’re describing a scrumptious samoosa. Samoosas’ adaptability and rich flavour profile have made them a cherished part of South Africa’s diverse food culture. Want to make this irresistible Cape Malay snack from scratch? Follow these tips to create perfect delicious samoosas at home! 

Store-bought will do the trick 

Taking on the challenge of making your own samoosa dough? Avoid over-kneading the dough and allow it to rest for at least 30 minutes. Then, roll your rested dough thinly on a wooden cutting board or silicone mat to prevent sticking, eliminating the need for extra flour. This will ensure that the samoosa shells turn out fabulously flaky and crispy after frying. If you want to make things much easier, you can buy pre-made phyllo dough or spring-roll wrappers from your local supermarket. Simply fill them with your preferred ingredients and follow your recipe’s instructions. This saves you time and effort, allowing you to enjoy a delicious homemade dish with less hassle. 

Seal it just right 

Here comes the tricky part! Properly seal the edges of the samoosas to prevent them from opening during frying. When folding the homemade dough, wet the edges with water and press them firmly to ensure that your tasty triangles are sealed properly. The ones made using sheets like phyllo dough or spring roll wrappers are sealed with a paste made from flour and water. This paste acts as an adhesive, ensuring that the wrappers stay closed and the fillings remain securely encased during cooking. 

Check the heat of your oil 

Heat the oil over medium heat to around 180°C – test by dipping the handle of a wooden spoon into the oil; it’s ready when bubbles form around it. Once the oil is hot, lower the heat to maintain a steady temperature while frying. Ensuring that your oil temperature is just right will give you that perfect (and delicious) golden glow.  

Drain excess oil 

After frying, drain the excess oil from the samoosas to keep them crispy. This step is crucial for maintaining the texture and flavour of the samoosas. 

Whether enjoyed at a festive gathering or bought from a street vendor, the samoosa continues to be a symbol of culinary fusion and cultural integration. 

The post 4 top tips to fry up the perfect samoosa  appeared first on MyKitchen.

Guest invasion imminent? No worries. Simply follow our five ways to prepare scrumptious snacks and charcuterie boards catering to a broad range of tastes and dietary requirements – and ensuring they impress your guests, of course. 

1. Butter board

One of the more recent snack trends, these dairy boards are made using a base of thickly smeared butter, which can be shaped into petals or other sculptural elements (mixed with anything from herbs and spices to honey and garlic) with a variety of complementary toppings added. To get the butter base super creamy, a “quick whisk in a mixer makes it so much more luxurious,” says TikToker @zestfulkitchen.

@zestfulkitchen Let’s make my favorite #butterboard crispy shallots and garlic make the perfect savory topping #fyp #trending ♬ original sound – Zestfulkitchen

2. Charcuterie board

Everyone loves charcuterie boards. The key is to include a good variety of ingredients to keep it interesting. A combination of dried fruit, nuts, cold meat and condiments will make a delicious base, which you can dress up with anything from edible flowers to stuffed olives. “Just fill in your gaps with fruits and veggies, grapes and berries,” says DIY YouTuber Angela Lanter (@angelalanter). 

3. Cheese board

A varied snack offering isn’t complete without the obligatory cheese board. That doesn’t mean it has to be bland or dull, though. “You must have diversity in milk types (cow, sheep, goat) also in texture: soft, creamy, crumbly, firm and of course in strength too, mild and gentle to naughty and deliciously stinky,” says self-taught home-cook YouTuber Alex (@FrenchGuyCooking). This combination will get those tastebuds in a tingle when your guests arrive.    

@laurennfranz QUICK AND EASY CHEESE BOARD! Including preparation this came together in about 10 minutes. Add crackers on the side of your preference and enjoy! Cheeses used: Gouda, 6 month manchego, cheddar, and Bella Vitano wine soaked cheese Meats used: Soppressata, salami, prosciutto, capocollo Veggies: cucumber, gala apple, red bell pepper Nuts: Marcona almonds Spread: fig and orange #dinnerpartiesmadeaccessible #cheeseboard #gouda #salami #viral #fyp #cheese #snacks ♬ Aesthetic – Tollan Kim

4. Snack board

Guests often arrive at a party a little peckish, so don’t let the side down by serving boring crisps and stale crackers. Give them a snack board to remember, with a little imagination injected into the ingredients and presentation. TikToker @thefamilynutritionist says she loves snack boards because “it allows you to use up all that random snack food you have in your pantry”. Simply adding a few additional ‘wow’ ingredients can make all the difference. And don’t forget wines to match. 

@thefamilynutritionist Don’t cook dinner… make a snack board instead #snackboard #snacktime #feedingkids #dietitian #dietitiansoftiktok #dietitiantips #dietitianapproved ♬ original sound – Alexandra Turnbull

5. Taco board

A different take on the snack plate is the taco board. Foodie @boardsbythebakermama has some fun taco presentations and topping ideas to share. Laid out with a variety of fillings, from guacamole and chopped onion and salsa to sour cream and grated cheese, tacos are a great way for guests to help themselves and fill the hunger gaps while choosing their own combination of ingredients.  

 

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A post shared by Boards by The BakerMama (@boardsbythebakermama)

Image: Pexels

The post 5 snack boards to excite your guests  appeared first on MyKitchen.

These chicken, corn and chive mini quiches are an easy way to up your veggie intake as well as a great snack to put in your or your little ones’ lunch box.

INGREDIENTS
2 eggs
1 tbsp milk
2 sheets shortcrust pastry
125 g roast chicken, shredded
125 g 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 7 cm 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.

If you’re feeling like something light for dinner tonight, then these spicy pork lettuce wraps will be perfect.

The post Chicken, corn and chive mini quiches appeared first on MyKitchen.

Our pawpaw and ginger smoothie is the perfect start to a summer’s day. Not only is it tasty and refreshing, but it’s also super nutritious.

SERVES 1 // COOKING TIME 10 min, plus freezing time

INGREDIENTS
1½ cups cubed pawpaw, plus extra slices to serve
1 granadilla, pulped
2 tbsp ginger, juiced, plus exta slices to serve
2-3 tbsp double-cream yoghurt
1 tbsp lime juice
1-2 tbsp honey
Water or apple juice, optional

METHOD
1. Place pawpaw cubes in the freezer overnight.
2. Blend frozen pawpaw with the rest of the ingredients until smooth. Add a dash of water or apple juice, if needed.
3. Serve in a jar, topped with extra pawpaw slices and ginger batons.

Eating healthy food has never been more affordable! Check out these strawberry smoothie bowls that are sure to brighten up your day and Instagram feed.

The post Pawpaw and ginger smoothie appeared first on MyKitchen.

Are you looking for a tasty starter that will take you less than half an hour to make? Then give this recipe a try, because biltong makes everything better.

SERVES 4 // COOK TIME ± 25 mins

INGREDIENTS
2 pears, cored, halved and thinly sliced
1 tbsp olive oil
2 tsp balsamic vinegar
400g ready-made puff pastry, cut into 8 rings
Flour, to dust
1 tbsp biltong dust
Wild rocket, to garnish

METHOD
1. Preheat oven to 220°C.
2. Place the sliced pears in a small bowl and toss with the olive oil and balsamic vinegar.
3. Arrange the rings of puff pastry on a floured baking tray. Use a fork to prick the centres, leaving a half centimetre border around the edges. Top with pear slices and a sprinkling of biltong dust.
4. Bake for 15–20 minutes, or until puffed up and golden brown.
5. Serve warm, garnished with wild rocket.

Tartiflette is a classic French dish traditionally made with potatoes, cheese, lardons and onions. For this French-onion tartiflette, we’ve left out the potatoes to make it a lighter version.

The post Biltong and pear tartlets appeared first on MyKitchen.