Add an element of crunch by folding through chopped nuts or melted chocolate. 

Toasted marshmallow ice cream 

Makes 1.5L 

Ingredients

1 can (385g) condensed milk
1 tsp (5ml) vanilla essence
2 cups (500ml) whipping cream
1–2 packets (150g each) pink and white mini marshmallows 

Method

1. Whisk together condensed milk and vanilla.
2. In a separate bowl, whisk cream until it forms stiff peaks.
3. Gently fold cream into the condensed milk mixture, trying to retain as much air as you can. 
4. Preheat the oven grill and line a tray with foil.
5. Spread marshmallows evenly on the foil and toast for 5-8 minutes, checking often (the more you toast, the deeper the flavour becomes). 
6. Scoop marshmallows into the cream mixture, breaking up any clumps that form. 
7. Pour into a freezer-safe container and freeze for at least 8 hours, or overnight. 
8. Scoop into sugar cones or serve in bowls.

Recipes & styling: Lichelle May
Photography: Zhann Solomons

Also read: Semifreddo 3 ways 

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Nothing says ‘fast food’ like a snackwich! Create your own gourmet treat with this pulled pork snackwich. If you aren’t so big on sauerkraut, you can always swap it out for some yummy slaw instead.

MAKES 1 // COOKING TIME 15 min

INGREDIENTS
2 slices white bread
¼ cup grated Cheddar
¼ cup pulled pork
1 tbsp sauerkraut
1 tsp wholegrain mustard
Butter, to spread

METHOD
1. Preheat your snackwich maker.
2. Layer one slice of bread with cheese, pork and sauerkraut. Spread mustard on the other slice, and season with salt and pepper. Sandwich together.
3. Spread a generous amount of butter on the outside of the sandwich. Toast until crispy.

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

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With dairy milk alternatives becoming the norm, we thought this lovely date and cinnamon toasted rice milk would make a flavourful addition to your breakfast cereal.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
2 cups brown rice, cooked
3 tbsp olive oil
1.5 L water
1 cinnamon quill
Pinch nutmeg
6 dates, pitted
12 tsp salt

METHOD
1. Preheat oven to 200°C.
2. Place rice on a lined baking tray and drizzle with olive oil.
3. Roast for 10 minutes.
4. Place the water, cinnamon, nutmeg, dates, salt and toasted rice in a pot.
5. Simmer for 5 minutes.
6. Remove the cinnamon quill before blending and straining.
7. Pour into cups and grate over some nutmeg.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen/HMimages.co.za

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Braai Day may be over, but braai season is just beginning! Cook these delicious spinach, garlic and feta braaibroodjies over some hot coals for a yummy snack.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
2 cloves garlic, peeled and thinly sliced
1 tbsp butter
125 g spinach, thinly sliced
100 g feta, cubed
Salt and black pepper
4 hamburger rolls, halved

METHOD
1. Fry the garlic in butter until it turns light brown. Add the spinach and cook until wilted. Remove from the heat and add the feta. Season to taste.
2. Spread the mixture on the rolls and sandwich them together.
3. Toast on a grid over the coals until cheese is melted.

Recipe & styling: Caro Alberts
Photography: Andreas Eiselen

The post Spinach, garlic and feta braaibroodjies appeared first on MyKitchen.

Upgrade your braaibroodies to a new level with these roast cherry tomato, pesto and mozzarella braaibroodjies. Bonus: They’re vegetarian too!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
1 cup cherry tomatoes
2 tbsp balsamic vinegar
1 baguette, halved lengthways
Olive oil
Salt and pepper
¼ cup pesto
200 g mozzarella, sliced

METHOD
1. Heat a pan until smoking hot, add the tomatoes and cook for 3 minutes a side, until slightly charred. Add the vinegar and season.
2. Drizzle the baguette with oil and sprinkle with salt and pepper. Spread with pesto, then cover with the mozzarella and the roast tomatoes. Sandwich the loaf together and wrap in foil.
3. Toast on a grid over the coals until cheese is melted.

The post Roast cherry tomato, pesto and mozzarella braaibroodjies appeared first on MyKitchen.

What could be better than relaxing by the braai with a lekker braaibroodjie? Make our classic tomato, onion and Cheddar braaibroodjies any way you want with this recipe!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
4 tbsp butter
8 slices white bread
240 g cheddar, grated
1 tomato, sliced
1 onion, peeled and sliced
Salt and pepper

METHOD
1. Butter both sides of each slice of bread.
2. Sprinkle cheese evenly over 4 slices of bread. Top with the tomato and onion slices. Season with salt and pepper. Sandwich with the remaining bread.
3. Toast on a grid over the coals until the cheese is melted, or cook in a griddle pan or sandwich-maker.

The post Tomato, onion and Cheddar braaibroodjies appeared first on MyKitchen.