Don’t let those Easter leftovers go to waste – repurpose them for a delicious snack, like our avocado and herb hummus with bread and dippers recipe. And yes! They make the perfect picnic treat too!
We made a few tweaks to one of SA’s classics and created a meat-free chickpea bunny chow, complete with mango atchar for extra flavour.
The COVID-19 pandemic has taught us that we don’t always need to head out into the crowds to enjoy our favourites. The same applies when it comes to local street food, as long as you have a trusty recipe on hand. Treat yourself to this traditional polony kota with chips and slaw.
Both pronounced as and referring to the word ‘quarter’, this street-food steak and avocado kota is made with a quarter loaf of bread. Mzansi Style Cuisine food blogger Thuli Gogela shares her recipe of this classic dish!
For those hot days when you just need something light and cool, whip out this quick and easy crisp wholewheat bread recipe!
Home-baked bread is still in! And this time we’re focusing on a tasty lemon focaccia with rocket and pine nuts for summer.
These cheesy bread boats are known as ‘khachapuri’, the national dish of Georgia. For maximum yum, dip in the some melted cheese!
Don’t let your leftover sourdough go to waste. You can instantly transform this healthy bread into a brand new sausage-stuffed breakfast loaf.
Serve this gourmet shakshuka with fresh coriander, lime wedges and toast or crusty bread for the ultimate breakfast spread for two.
You don’t have to break the bank to make nutritious treats. These rye toast bites with fried olives and beetroot dip make perfect canapés.