With only four ingredients, these yummy little lasagne cups are quick and easy to make and work perfectly for little lunch snacks or a light supper.
We’re giving the good old pap and oxtail a modern upgrade for Sunday lunch this week. Are you keen to give it a try? The stiff pap squares add a whole new dimension of texture.
First, there was the burger pie, then there was the hot dog pizza, the pizza cone, the cronut … the list goes on. We are massive fans of these happy hybrids, so we came up with a fusion food of our own Ramen burgers! Give it a try, and you can thank us later.
We gave the classic gatsby an Asian-fusion update with typical Vietnamese ingredients like fish sauce, coriander, peppers and spring onions. Give it a try!
Have you ever popped a piece of sweet potato in the toaster? You should try it because it’s a food game-changer! We topped our sweet potato toast with steak, avo, feta and balsamic. YUM.
If you’re looking to have a restaurant-worthy steak dinner right at home, look no further than our red wine marinated steak with wine jus.
If you fire these babies up over the braai and serve them to your guests as a mouth-watering appetiser, there will be smiles all around! You can also add them to sandwiches, salads, rice pots, anything you desire.
You may remember her from the Masterchef SA finale, and we asked her for some home-cooked culinary inspiration. We just can’t get enough of these cheesy rosemary meatballs.
Forget eating boring old sarmies at your desk for lunch. Instead, use those leftovers to create fresher, healthier and even more delicious lunch box meals. Got leftover mince? Use it to make these moreish Mexican lettuce wraps!
Happy Heritage Day! You may remember the Mi Casa frontman from the cover of the April 2017 issue of MyKitchen. He whipped up this marinated sirloin recipe, which is full of flavour and works well with most red meats, so take your pick.