What’s more comforting than digging into a bowl of cheese-filled heaven while bundled up during the cold weather? These recipes are sure to make you smile with each mouthful. 

Beer-cheese fondue sauce 

Makes 2 cups 

Swap out the beer for bubbly or white wine. Or simply omit for a booze-free alternative. 

Ingredients

¼ cup butter 
¼ cup flour 
1 ½ cups milk 
½ cup pale ale beer 
1 cup grated mature Cheddar
½ cup grated mozzarella
¼ cup grated Parmesan 
Salt and milled pepper 
Freshly chopped herbs, for serving  

Method

1. Heat butter in a pot over medium heat. 
2. Whisk in flour until smooth and cook for 1 minute. 
3. Gradually whisk in milk, then add beer and cook for 3-4 minutes, whisking continuously.  
4. Add cheese and stir until melted. Season well. 
5. Stir through freshly chopped herbs, such as thyme, rosemary or parsley. 
6. Serve as an appetizer with cured meats, breadsticks and roasted veggies for dipping at your next soirée, to make it a substantial meal.

 Also read: 4 quick and easy party snacks

3-cheese toasties 

Makes 2 

Save costs by swapping out the cheese for regular Cheddar or Gouda.

Ingredients

4 thick slices sourdough or ciabatta 
2 Tbsp softened butter 
2 Tbsp basil pesto 
¼ cup plain cream cheese 
½ cup grated mozzarella 
½ cup grated Gruyere or Swiss Appenzeller 
Salt and milled pepper  

Method

1. Brush one side of each bread slice with butter and place buttered side down on a chopping board. 
2. Spread each slice with the pesto. 
3. Combine cheeses and divide between 2 of the prepared bread slices. Season well and sandwich closed with the remaining slices. 
4. Toast in a hot pan or sandwich press for about 4-6 minutes or until toasted and cheese has melted. Serve immediately.

Cheesy cauliflower gratin 

Serves 4 

Take this meal up a notch by topping with toasted herb breadcrumbs in our Cheat’s lasagne. 

Ingredients

3-4 (300g each) heads cauliflower, quartered 
Salt and milled pepper 
Glug of olive oil blend
¼ cup butter
¼ cup flour 
2 cups milk 
½ cup grated Emmenthal 
½ cup grated Gruyere 
½ cup grated mature Cheddar 
½ tsp ground nutmeg (optional) 
Handful each fresh sage and thyme, leaves picked  

Method

1. Preheat oven to 200°C. 
2. Place cauliflower chunks into a deep ovenproof dish, season and drizzle with oil. 
3. Roast for 25-30 minutes or until lightly golden. 
4. Melt butter in a pot over medium heat, then stir through flour until smooth. Cook for 1 minute. 
5. Gradually add milk while continuously whisking. Cook for 3-5 minutes once all the milk has been added, or until sauce has thickened.  
6. Stir through cheeses and nutmeg (if using) and mix until smooth. Season. 
7. Top roasted cauliflower with cheese sauce and scatter with herbs. 
8. Increase heat to 220°C and bake for another 10-12 minutes. 
9. Serve while hot. 

Compiled by: Chad January
Photographs: Fresh Living Magazine 

Also read: A Mac ‘n Cheese Recipe With a Twist

The post Comforting cheesy recipes perfect for the cold weather appeared first on MyKitchen.

Make a big batch of soup and freeze. Simply defrost in 15 minutes for a quick and easy mid-week meal! 

Charred tomato soup & cheesy toasties

Serves 4-6 

Ingredients

1kg tomatoes, quartered 
1 onion, quartered 
Glug canola or olive oil 
2 tsp smoked paprika 
1 tsp chilli flakes (optional) 
Salt and milled pepper 
¼ cup brown sugar 
6 cloves garlic, sliced 
4 sprigs each rosemary and thyme 
2 ½-3 cups chicken or vegetable stock 
Handful fresh basil + extra for serving 
Squeeze lemon juice  

For the cheesy toasties 

1/4 cup butter, softened 
1 bulb garlic 
4-6 slices of crusty bread 
200g grated Cheddar or Gouda 

Method 

1. Preheat oven to 200°C. 
2. Place tomatoes and onions on a baking tray, cut side facing up. Drizzle with oil, add seasonings and sugar. 
3. Roast about 45 minutes until charred and fragrant. Set aside. 
4. Cut the top of garlic bulb off so cloves are just exposed. Drizzle with oil and season. Wrap in foil or baking paper and roast for 35-40 minutes. Cool and reserve for toast. 
5. Heat oil in a pot and sauté sliced garlic until fragrant, about 2-3 minutes. 
6. Add rosemary and thyme and cook for another minute until fragrant. 
7. Tip in roasted tomato mixture, including pan juices. Add stock and simmer, covered, for 15-20 minutes. 
8. Remove herb stalks, add basil and blend until smooth. Season to taste with the lemon juice.
9. For the cheesy toasties, squeeze the soft roasted flesh of garlic out. Combine butter and garlic until smooth. 
10. Spread on the outside of each slice of bread. Top half the slices with cheese, then sandwich close. Toast in a hot pan until golden and cheese has melted. 
11. Slice the toast and serve with hot soup, garnished with basil.

By: Gail Damon
Photographs: Zhann Solomons
Recipe and styling: Gail Damon 

The post Charred tomato soup & cheesy toasties  appeared first on MyKitchen.

We share our favourite iconic flavour duos to add that special zing to your dish, plus some intriguing and unconventional combos to try. 

Soy & apricot glazed snoek  

SERVES 4  

This works well with any type of sustainable white fish, such as hake or kingklip.   

Ingredients 

1 fresh or frozen snoek, butterflied (defrosted, if using frozen) 
2 lemons, sliced 
Salt and milled pepper
2 Tbsp butter 
¼ cup soy sauce 
¼ cup apricot jam 
1 Tbsp lemon juice 
1 tsp chilli flakes 
Lemon wedges, for serving 
Fresh coriander, for serving 

Method 

1. Preheat oven to 180°C or prepare medium-hot coals on the fire. 
2. Place a layer of lemon slices (about 10) on a foil-lined baking tray or braai grid and top with the snoek. Season. 
3. Melt butter, soy, apricot jam, lemon juice and chilli flakes in a pot. Whisk until smooth and combined. 
4. Brush fish lightly with the sauce, reserving the rest for basting while cooking. 
5. Bake or braai snoek for 20-25 minutes, basting with the glaze every 4-5 minutes. 
6. Serve fish hot, drizzled with any remaining glaze and garnished with lemon wedges and fresh coriander.

Salty and Sweet

– Combine equal parts soy and apricot jam and coat chicken pieces, steaks or veggies with mixture. Oven bake or braai until cooked to perfection.
– Drizzle egg fried rice with a generous helping of soy. Toss in spring onion, chopped Turkish apricots and garlic. Serve with a crispy fried egg.
– Add soy and chopped Turkish apricots to your meatball mixture before shaping. Cook until golden and glaze with equal parts soy and apricot jam. 

Cabbage & cauliflower kimchi  

MAKES 1L 

Kimchi is a traditional Korean condiment made by salting and fermenting vegetables with an array of seasonings.  

Ingredients 

1kg green cabbage, cut into large chunks and leaves separated 
2 heads cauliflower, broken into florets 
¾ cup coarse salt 
1 cup water 
3-4 carrots, peeled and cut into matchsticks 
2-3 stalks celery, cut into matchsticks  

FOR THE PASTE  

¼ cup fish sauce or soy sauce 
6cm knob fresh ginger, peeled and sliced  |
5 cloves garlic 
5 tsp chilli paste 

Method 

1. Place the cabbage and cauliflower into two dishes, spread them out then divide the coarse salt and water between the two dishes. 
2. Massage the salt and water into the veggies, cover and set aside for an hour. (this draws out the moisture). 
3. Toss the veggies and massage again – you’ll notice they’ll start to go slightly limp. Set aside for another hour.
4. Rinse the vegetables thoroughly to remove all excess salt. 
5. Combined the rinsed veggies with carrots and celery in a bowl. 
6. Blitz paste ingredients until smooth. 
7. Toss the paste through the vegetables making sure to coat evenly. 
8. Transfer the kimchi mixture to a sterilized jar. Push mixture down to pack it tightly. A bit of liquid should rise to the top and cover the veg. 
9. Loosely place a lid on top – don’t screw it on completely as the kimchi needs to breathe.
10. Leave at room temperature in a dark place for about 4-6 days. When bubbles appear and the kimchi taste is to your liking, refrigerate and use within 2-3 weeks.

Kimchi and Cheddar toasties  

SERVES 2 

The combination of the slightly salty and spicy kimchi paired with a good mature cheddar is a sure winner! Try this on pizza or in a braaibrodjie cooked over the coals.  

Ingredients 

2 Tbsp softened butter
4 slices regular white bread, ciabatta or sour dough 
Glug olive or canola oil 
¼ cup cabbage & cauliflower kimchi 
1 cup grated mature Cheddar   

Method 

1. Butter one side of each slice of bread. 
2. Heat a large pan and drizzle with oil. 
3. Place two slices of bread, buttered side down into the frying pan. 
4. Top with kimchi and sprinkle with cheddar cheese. 
5. Place remaining bread, buttered side up on top of filling to enclose. 
6. Toast for about 2-3 minutes per side until golden and the cheese has melted. 
7. Serve immediately with an extra helping of kimchi.

Mushroom & marmite lamb stew with herbed dumplings  

SERVES 6 

The addition of marmite and mushrooms provides enough umami flavour that beef stock is no longer needed.  

Ingredients 

Salt and milled pepper 
2kg lamb neck or knuckles 
¼ cup cake flour 
3 Tbsp canola oil 
2 onions, chopped 
2 carrots, chopped 
2 celery stalks, sliced 
3 cloves garlic, chopped 
1 punnet white button mushrooms, roughly chopped 
3 Tbsp Marmite 
1 Tbsp tomato paste 
1 tsp brown sugar 
3 cups water
2 bay leaves 
2 Tbsp fresh parsley, chopped 
1 lemon, juiced 

FOR THE HERBED DUMPLINGS  

2 cups cake flour 
4 tsp baking powder 
2 tsp sugar 
Salt and milled pepper 
3 Tbsp fresh parsley, chopped 
2 Tbsp butter 
1½ cups milk or buttermilk 

Method 

1. Season the lamb and coat each piece with flour. 
2. Heat 2 Tbsp oil in a large ovenproof pot and brown lamb in batches for about 3-5 minutes per side. Remove from pot. 
3. Heat remaining oil in the same pot and fry the onion, carrots, celery and garlic for about 2-3 minutes. 
4. Add mushrooms and cook for a further 3-5 minutes. 
5. Stir through marmite, tomato paste and sugar and cook for 2-3 minutes.
6. Add water, bay leaves and return lamb back to the pot. 
7. Cover with a lid and simmer over a low heat for about 45-50 minutes, stirring often. 
8. Remove bay leaves and stir through parsley and lemon juice. 
9. Preheat oven to 180°C. 
10. For dumplings, combine dry ingredients and herbs in a large bowl. 
11. Rub in butter using your fingertips until it resembles coarse breadcrumbs. 
12. Stir through the milk or buttermilk to create a thick batter. 
13. Drop tablespoonfuls of batter onto simmering stew. 
14. Cover with a lid and transfer to the oven. Bake until dumplings are cooked through, about 15 minutes. 
15. Serve the stew while hot, scattered with fresh herbs and lather dumplings with some butter if you like.

The Umami Powerhouse 

– Pan-fry mushrooms until golden and stir through marmite. Add onto toasted bagels and top with creamy scrambled eggs.
– Fry mushrooms, garlic and spring onion in a pan. Add marmite and cream and toss through cooked spaghetti. Top with a grating of fresh Parmesan and fresh herbs.
– Stir cooked mushrooms, marmite and grated Cheddar into cooked pap or polenta. Shape into balls, crumb and deep-fry for a moreish snack.

Words: Chad January

Photography: Fresh Living Magazine

Also read: Flavour-packed recipes for a red hot summer 

The post Iconic and unconventional flavour duos to try appeared first on MyKitchen.

Dominated by fruity, mild spices and full-bodied flavours, Cape Malay cuisine is food for the soul. We honour the holy month of Ramadan with a spread fit for the whole family.  

Rose and date chia porridge 

Serves 4 • Total Time 15 Min [Plus Refrigeration] 

Ingredients

FOR THE CHIA PORRIDGE  

2 cups milk  
½ cup chia seeds  
½ tsp ground nutmeg  
½ tsp ground cinnamon 
1 tbsp rose syrup   

FOR SERVING  

4-5 Medjool dates, chopped 
2 apples, sliced 
2 tbsp desiccated coconut  

Method

1. Combine milk, chia seeds, spices and rose syrup in a bowl and mix. 
2. Chill for at least 1-2 hours or until chia seeds have absorbed liquid and slightly set. 
3. Layer glasses with chia pudding, dates, apples and coconut. Serve immediately. 

Prep Ahead  

The chia mixture can be made the night before to make a no-fuss, nourishing breakfast that’s perfect for breaking the fast. 

Lamb and barley soup 

Serves 4-6 • Total Time 1 Hr 30 Min 

Ingredients

2 tbsp canola or olive oil  
salt and milled black pepper  
1kg lamb stewing meat (such as goulash or knuckles) 
2 onions, chopped 
2 cloves garlic, chopped 
2 star anise
1 stick cinnamon  
2 tsp ground cumin  
1 tbsp ground coriander  
2 tsp tomato paste 
5-6 cups lamb or beef stock  
1 orange, zested 
1 cup pearl barley  
handful mint, coriander and/or parsley, chopped  

Method

1. Heat oil in a pot. Season lamb and brown in batches. Remove and set aside. 
2. Sauté onion until soft. 
3. Add garlic and spices and fry until fragrant, adding oil if needed. 
4. Stir in tomato paste and cook until sticky, about 1-2 minutes. 
5. Return meat to pot. 
6. Add stock and orange zest. Cover and simmer for 40-45 minutes. 
7. Once meat is soft, add barley and remove lid. 
8. Simmer for another 15-20 minutes. 
9. Stir in herbs and season. 
10. Ladle soup into bowls and serve with cheese and pesto toasties. 

Cheese and pesto toasties 

Serves 4 • Total Time 10-15 Min 

Ingredients

1 jar red pepper or sun-dried tomato pesto 
8 slices sourdough or ciabatta 
1½ cups mozzarella or cheddar, grated 

Method

1. Spread pesto over four slices of bread and sprinkle with cheese. 
2. Sandwich with remaining slices of bread and toast in a sandwich press or oven. 
3. Serve warm as an accompaniment to the lamb and barley soup, or simply enjoy on their own.

Lamb akhni 

Serves 6-8 • Total Time 1 Hr 45 Min  

Ingredients

3 tbsp canola oil 
2 onions, chopped 
5 peppercorns  
4 cardamom pods, crushed 
4 cinnamon sticks  
5 cloves garlic, crushed 
1 tbsp cumin seeds 
1 kg lamb knuckles or goulash  
2 tbsp garlic and ginger paste  
2 green chillies, seeded and chopped 
1 tbsp chilli powder  
1 tbsp ground coriander 
1 tbsp ground cumin 
1 tbsp turmeric  
2 tsp chilli flakes  
2 tsp mother-in-law masala  
2 salad tomatoes, grated 
6 medium potatoes, peeled, quartered and pan-fried 
¾ cup plain yoghurt  
handful fresh coriander, chopped 
salt and milled black pepper 
3½ cups basmati rice, rinsed
½ tsp saffron, steeped in water (optional)  

Method

1. Heat oil in a large pot, and sauté onion and whole spices for 5-6 minutes. 
2. Add lamb and cook until browned. 
3. Stir in garlic and ginger paste, chilli and remaining spices. Cook for 5 minutes. 
4. Add water to cover, and once oil rises to the surface, simmer for 15 minutes. 
5. Stir in tomatoes, potatoes, yoghurt and coriander, and season well. 
6. Cover with rice and add saffron, if using. 
7. Add enough water to cover rice, seal with a lid and cook over a low heat for 1 hour and 20 minutes or until meat is tender. Do not stir. 
8. Serve with tomato sambal, dhai (p25) and coriander.

Spicy chicken biryani 

Serves 4-6 • Total Time 2 Hrs [Plus Marinating] 

Ingredients

1 kg chicken drumsticks and thighs  
6 medium potatoes, peeled and quartered 
2 cups buttermilk 
2 salad tomatoes, grated 
1 tsp salt
1 tsp chilli powder 
1 tbsp biryani masala 
1 tbsp garam masala 
1 tbsp medium curry powder 
1 cup brown lentils 
3 cups basmati rice  
¼ cup canola oil  
2 large onions, chopped 
1/3 cup water
Pinch saffron (optional)  

Method

1. Combine chicken, potatoes, buttermilk, tomatoes and spices in a large bowl to marinate for about 45-60 minutes.  
2. Par-cook lentils (10-12 minutes) and rice (8-10 minutes) separately. 
3. Drain and set aside. 
4. Preheat oven to 180°C. 
5. Heat one tablespoon oil in a pan and fry onions for 4-6 minutes. Set aside. 
6. Cover the base of a large oven dish with water and remaining oil. Use a dish that has a tight-fitting lid. 
7. Mix rice and lentils and add half to the dish. 
8. Cover with chicken and potato mixture, and top with half the fried onions. 
9. Add another layer of lentils and rice, and then the remaining chicken and potato mixture, finishing with the fried onions. 
10. Sprinkle with saffron, if using. 
11. Cover and bake for 1 ½  hours or until cooked. 
12. Serve with fresh coriander, tomato sambal and yoghurt.

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine

The post Experience Ramadaan The Cape Malay Way appeared first on MyKitchen.

Can we all agree that the best part of a road trip is the food? All eating rules go out the window and you can be on your worst behaviour, food-wise at least.  

But too much of a good thing is not great and so balance needs to be restored. Here’s a food- and snack guideline to balance out the on-the-go road-trip food.  

Snacks shouldn’t be shared 

Sometimes sharing isn’t caring, especially when travelling with the little ones. Food fights are not cute, so do pack each passenger’s snacks into their own container. 

If you’re looking for some healthy snack inspo, check out our Healthy Snack Hacks for 2023 article and keep all passengers satisfied. 

Leave messy food at home 

Foods that need to be eaten with utensils are a no-no. Can you imagine the fuss and mess of dining in a moving car? It’s not worth the trouble! Rather, pack toasties, homemade mini quiches and easy-to-handle fruits like grapes, berries and bananas. 

Here’s a mouth-watering recipe for a chicken, corn and chive mini quiche  

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.

Coconut flour wraps with chicken, peanuts and rainbow filling

SERVES 4 // COOKING TIME 1 hour 15 min  

INGREDIENTS

For the coconut flour wraps
½ cup coconut flour, sifted
2 tbsp psyllium husk
Pinch salt
¾ cup water
¼ cup milk
1 tbsp vegetable oil
¼ tsp bicarbonate of soda
 

For the peanut sauce
¼ cup peanut butter
2 tbsp soy sauce
1 tbsp rice vinegar
 

To assemble
3 chicken breasts, grilled and shredded
2 carrots, grated
1 red pepper, sliced
1 yellow pepper, sliced
1 cup shredded cabbage
1 avocado, sliced
¼ cup peanuts, chopped 

METHOD

For the coconut flour wraps
1. Preheat oven to 160 °C. Line 2 baking sheets.
2. Mix the coconut flour, psyllium husk and salt together. Add the water, milk, oil and bicarb and mix.
3. Begin kneading until a soft dough forms. Set aside to rest for 15 minutes.
4. Divide into four. Roll each piece into a thin circle.
5. Arrange on the prepared sheets and bake for 15–20 minutes, flipping halfway

For the peanut sauce
1. Whisk all the ingredients together

To assemble
1. Spread a thin layer of peanut sauce on to each wrap and fill with chicken, veggies and nuts. 

Recipe: Nicola Naudé
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Stay cool and hydrated. 

Unless you’re doing a winter road trip, being in the car for hours can get stuffy, hot, and uncomfortable really quickly. Besides freezing water the night before and packing it in a cooler, you can freeze homemade iced tea, too. It’s not only refreshing and nice to drink, but is also a healthy option. A fun way to restore the balance *wink, wink* 

The post Packing for a Road Trip 101  appeared first on MyKitchen.

The best thing about the festive season? Leftovers! Use up for your meat for these gammon toasties with cherries and Brie.

MAKES 4 // COOKING TIME 50 min

INGREDIENTS
2 cups cherries, pitted and halved
1½ tbsp balsamic vinegar
¼ cup water
2 tsp chopped sage
2 tbsp softened butter
8 slices sourdough bread
4 tsp wholegrain mustard
1½ cups grated white Cheddar
125 g Brie, sliced
8 slices leftover gammon, shredded

METHOD
1. Cook the cherries and vinegar in a pan over low-medium heat for 15–20 minutes, until softened and sticky.
2. Add the water bit by bit whenever the pan gets dry. Add the sage and fry for 2 minutes. Set aside.
3. Butter one side of each slice of bread. Top the unbuttered sides of 4 slices With mustard, white Cheddar, Brie and gammon. Season with salt and pepper.
4. Top with spoonfuls of cherries and some more Cheddar. Sandwich closed with the unbuttered sides of the remaining slices of bread.
5. Toast in a pan, in your sandwich press, on the braai or in the oven, until the bread is golden brown and the cheese has melted. Serve warm.

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

Speaking of fruit sandwiches, get a load of these cheesy gooseberry toasties.

The post Leftover gammon toasties with cherries and Brie appeared first on MyKitchen.