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    Try These Veggie Sosaties Even Meat Lovers Will Love

    Delicious kebabs are a must-have at any South African braai. And these veggie sosaties from cookbook author Mynie Steffens, will impress vegetarians and meat lovers alike. So let’s get braaing!

    READ MORE: Exactly How To Make The Perfect Pizza On The Braai

    The recipe for these veggie sosaties is from Mynie Steffens, a self-confessed braai addict who has been cooking over coals since she was only 10!

    Whether you’re a braai newbie or a seasoned first-starter, you can still learn new tricks the Mynie way. Mynie Plays With Fire is jam-packed with easy recipes, curated braai-tasting menus, themed menus, playlists and fun facts. So you’ll definitely be the hostess with the mostess this Heritage Day. *Adds to cart*

    3 Must-Have Braai Essentials We Swear By

    Le Creuset Venus Basting Brush

    The bristles on this basting brush are designed to work like a real bristle brush. They hold liquids at the top and releasing them slowly towards the tip. This brush is heat resistant for up to 250°C. 

    Cast Iron Multi Grill

    Best for grilling meat, seafood or vegetables with minimal oil. Because of its extremely high heat retention, cast iron is a versatile material that can be used on almost any heat source. 

    Ripple Enamel Oval Roaster White

    You can easily store and serve wonderful warm meals with this grill-to-table roaster. Made of stainless steel and ceramic, it’s a must-have piece of kitchenware for every SA household. 

    READ MORE: This Braai Dessert Is So Simple Even Kids Can Make It

    Halloumi and Veggie Sosaties

    Mynie Steffens

    Delicious sosaties are a must-have at any South African braai. These veggie ones from self-confessed braai addict, Mynie Steffens, are guaranteed to impress vegetarians and meat lovers alike.

    Prep Time 5 minutes minsCook Time 7 minutes mins

    Course Side DishCuisine South African

    Servings 6 people

    6 Cherry tomatoes1 Red onion, halved from top to bottom and each half cut into 3 chunks1 Yellow pepper, cut into 3x3cm cubes6 Blocks firm halloumi cheese, cut into 5x5cm blocks6 Medium button mushrooms1 tbsp Salt2 tbsp Fresh rosemary, choppedOlive oil for drizzling
    Skewer one of each vegetable and 1 block of cheese onto a large sosatie stick. Drizzle with olive oil and sprinkle with salt and rosemary.Braai over hot coals for 5–7 minutes (or until the halloumi has browned all over).

    Keyword braai, healthy, kebab, starter, vegetarian More

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    Serve This Tasty (Yet, Easy) Butternut Wellington At Your Next Dinner Party

    A beef wellington delivers a serious dose of wow factor on special occasions. But what about those of us who don’t eat meat or are trying to cut down? Well, this butternut vegetarian wellington from cookbook author Mokgadi Itsweng is guaranteed to hit the spot and steal the show.

    But First, What Is A Wellington?

    Everyone knows a steak dinner is special and a beef wellington takes it to a whole new level. Beef Wellington is a steak dish made out of fillet steak and coated with pâté and duxelles (sautéed mushrooms, onions, shallots, garlic, and parsley to make a stuffing). It’s then wrapped in puff pastry and baked. It’s a very famous English dish and some recipes call for you to wrap the coated meat in a crêpe or parma ham to retain the moisture and prevent it from making the pastry soggy.

    READ MORE: This Aubergine Curry Is The Ultimate Winter Comfort Meal

    So What’s Different About This Vegetarian Wellington?

    Well, firstly, it’s vegetarian and doesn’t include any beef. The butternut is the “steak” element. But other than that it’s pretty similar and delivers the same satisfied hums when you serve it at a dinner party. You still have your duxelles to give it delicious flavour and it’s wrapped in puff pastry for an amazing crispy crunch. Trust us on this one, it’s a real crowd-pleaser.

    READ MORE: This Creamy Kale Pasta Recipe Features Cottage Cheese As A Secret Ingredient

    Butternut Vegetarian Wellington

    Mokgadi Itsweng

    “This is a real showstopper of a main meal. I only serve it on really special occasions or when I am trying to impress! I love how easy it is to make and how fabulous it looks,” says author of Veggielicious, Mokgadi Itsweng.

    Prep Time 20 minutes minsCook Time 1 hour hr 30 minutes mins

    Course Main CourseCuisine Vegetarian

    Servings 6 people

    1 Butternut (1kg and over), halved and peeled3 Tbsp Olive oil1 Onion (large), finely chopped4 Garlic cloves, finely grated1 Tbsp Fresh rosemary, chopped1 Tbsp Fresh parsley, chopped250 g Mushrooms, cleaned and chopped300 g Morogo, washed and chopped¼ cup Dried cranberries, roughly chopped¼ cup Breadcrumbs, divided into 2 equal portions1 sheet Hot water crust pastry ¼ cup Herb pestoMilk, for the glazeSeasoning herb salt to taste
    Preheat the oven to 180°C.On a chopping board, cut off the hollow part of the butternut (chop this part up and freeze for later use) and leave the two solid parts of the butternut. Place the butternut on a roasting tray, drizzle 1 Tbsp olive oil over the butternut halves and roast uncovered for 20 minutes until tender. Remove from the heat and allow to cool.In a frying pan, heat the rest of the oil and fry the onion, garlic and herbs together for 5 minutes on medium heat, then add the mushrooms and cook for 5 minutes until nicely browned.Add the chopped morogo and dried cranberries and cook, closed, for 10 minutes. Season with herb salt. Allow the mixture to cool slightly; then once cooled, mix in one portion of the breadcrumbs.To assemble, roll out the pastry on a floured surface, then sprinkle half of the leftover breadcrumbs in the middle of the pastry (an area where the butternuts will go; this will ensure that the bottom pastry stays crispy).Spoon the cooled mushroom and morogo mix over the breadcrumbs, then place the roasted butternuts (side by side so the cut ends touch each other, creating one long butternut) over the mushroom mixture. Brush some herb pesto over the butternut and sprinkle the rest of the breadcrumbs over the top of the butternut.Once the filling is in place, fold the pastry flaps to cover the butternut, joining them together at the top. Use your fingers to pinch together a pattern to enclose the butternut and keep the filling inside. Make incisions along the top of the pastry, allowing the Wellington to release steam during cooking. Brush some milk over the pastry to create a glaze.Bake in the oven for 50 minutes, until pastry is golden and crispy.Serve as a main with your favourite sides and salads.

    Keyword comfort food, dinner, vegetarian More

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    Try These Fluffy Air Fryer Doughnuts Next Time You Want A Sweet Treat

    Did you know the 2nd of June is National Doughnut Day? Ummmm, now that’s a holiday we can get behind! SO if you’re wanting to celebrate, why not try our delicious air fryer doughnut recipe? And Happy Doughnut Day! 🍩

    But First, 10 Things You Should Know About Your Air Fryer

    Whether your air fryer has a ton of fancy presets (like fry, dehydrate, roast, broil) or simply offers temperature and time controls, you can make tons of your favourite recipes with some basic know-how. Below are some helpful tips we’ve picked up along the way.

    1. It Crisps Up Foods Even Better Than The Oven Does

    Most foods baked or roasted in the oven at a consistent temperature (like salmon) work great in the air fryer, which locks in juiciness – while the convection airflow dehydrates the food’s exposed surface area.

    2. Get Deep-Fried Results Without Deep Frying

    If you’ve ever craved crunchy-coated fried fish tacos for dinner, only to get discouraged by recipes calling for glugs of oil, an air fryer is the answer. You don’t have to use much (or any) cooking oil for deep-fried results, so your recipes are lower in fat and, yes, still crispy.

    3. Grease Your Basket

    Although air-frying doesn’t require oil to cook with, a little grease can help keep your food from sticking. Dab a little on a paper towel and wipe it over the basket to help keep breaded items from sticking. Use aerosol sprays sparingly as they may cause the nonstick coating to peel off over time. For best results, fill a spray bottle with oil.

    READ MORE: Are Air Fryers Actually Healthy Or Am I Kidding Myself?

    4. Preheating The Machine Is Unnecessary

    Unlike the oven, you don’t need to wait forever for your air fryer to come to temperature. Just throw your food in the basket, set the temperature and let it go.

    5. You Need To Cook In Batches

    You have to air-fry food in a single layer to ensure that everything cooks evenly, so the size of your air-fryer basket determines how much food you can cook at a time. Basket sizes vary greatly, so check yours to see how many batches you’ll need to cook. Piling food on top of each other results in soggy, undercooked pieces and burnt, overcooked edges. Leave room in your basket so there’s plenty of space for the air to circulate around the food. 

    6. Air Fryers Can Be A Little Noisy

    Traditional frying submerges your food fully in fat; air-frying submerges your food in…hot air. The particular pitch and volume you’ll hear while cooking is dependent on the make and model, but most air fryers sound not unlike a hair dryer blowing inside a closed shoe box.

    READ MORE: You Need To Try This Easy Air-Fryer Milk Tart Recipe ASAP

    7. Parchment Paper Is An Air-Fryer Basket’s Bff

    Most air fryers have grates or holes on the bottom, and that makes wet battered foods tricky – they get stuck and create a big mess. The fix: parchment paper. 

    8. You Can Cook Almost Anything…

    We’re serious. Air-fried foods that we’re obsessed with? Vegetables, panko-breaded everything, burgers, chicken, pork, fish and even brownies!

    9. …But Don’t Expect Perfect Results From Everything

    Air-frying is not ideal for foods traditionally fried in a wet batter like corn dogs or onion rings. The drippy coating will sink through the air-fryer basket’s grills and solidify during the cooking process, effectively acting as a glue. Instead, make sure battered foods are as dry as possible: We love panko bread crumbs for the air fryer, which act as a barrier, preventing any drips.

    10. Avoid Cooking Tiny Items

    Because of the intense heat and air that the appliance uses, cutting foods too small can make them easily burn or fly around and get caught in the air fryer. Stick with average bite-size cuts and avoid anything super small.

    11. Air-Fry Your Leftovers

    The microwave usually zaps life (and crispy textures) from leftovers. The air fryer will revitalise leftover pizza or roast vegetables much quicker than the microwave oven can. The results? Crispy and never soggy leftovers.

    READ MORE: This Beetroot Chocolate Cake Is So Moist It Doesn’t Even Need Icing

    12. Clean Up Is A Breeze

    Forget scrubbing gunk off a large baking sheet. Due to their small size and often nonstick surface, air fryers are typically quick to clean. Make sure your air fryer is unplugged and totally cooled before wiping it down.

    Happy National Doughnut Day! Today, we’re celebrating the only way we know how – with a DOZEN reasons to smile!Get a dozen of your fave doughnuts today for only R150!😍— Krispy Kreme ZA (@KrispyKreme_ZA) June 2, 2023

    Celebrate National Doughnut Day With Krispy Kreme

    Okay so maybe you’re wanting to celebrate the day but you don’t have time to try this delicious and healthier recipe?

    Then Krispy Kreme has you covered with a dozen of your fave doughnuts for only R150 today! Looooove. Because we all need a cheat day sometimes right? And there’s no better cheat day than National Doughnut Day, we think.

    3 Air-Fryer Essentials Recommended By Us

    Living by myself, an air-fryer like this has completely replaced my oven. I use it every day!

    The most difficult part about using an air fryer? The clean-up process, of course. Not any more.

    If you’re just thinking of getting into air-fryer cooking, you can’t go wrong with one like this.

    Your Air Fryer Doughnut Recipe, Right Here:

    Fluffy Air Fryer Doughnuts

    Craving doughnuts but don’t want something totally drenched in oil? This air fryer doughnut recipe is the perfect solution, then!

    Total Time 2 hours hrs 40 minutes mins

    Course Dessert

    Servings 6 people

    1 air-fryer
    For The Doughnuts½ cup Warm milk¼ cup plus 1 tsp. granulated sugar, divided2¼ tsp Active dry yeast4 tbsp Butter, melted1 Egg, large1 tsp Pure vanilla extract2 cup All-purpose flour½ tsp Kosher saltCooking sprayFor The Vanilla Glaze1 cup Powdered sugar¼ cup Milk½ tsp Pure vanilla extractFor The Chocolate Glaze¾ cup Powdered sugar¼ cup Unsweetened cocoa powder3 tbsp MilkFor The Cinnamon Sugar½ tbsp Granulated sugar2 tbsp Ground cinnamon2 tbsp Butter, melted
    To Make DoughnutsIn a small bowl, combine milk and 1 tsp. sugar, stir to dissolve. Sprinkle yeast over mixture and let sit until frothy, about 8 minutes.In a large bowl, whisk together remaining ¼ cup sugar, butter, egg and vanilla. Pour in yeast mixture, add flour and salt, and stir to combine.Transfer dough to a lightly floured surface and knead until elastic and only slightly tacky. Form into a ball. Grease a large bowl with cooking spray, add dough, and cover with a clean dish towel. Let dough rise in a warm spot until doubled in size, about 1 hour.Line a large baking sheet with parchment paper and grease lightly with cooking spray. Punch down dough, then turn onto a lightly floured work surface and roll out into a 5cm-thick rectangle.Using a donut cutter or 7cm and 2.5cm biscuit cutters, punch out your doughnuts. Knead the scraps together, reroll and punch out more doughnuts. Place doughnuts and holes onto baking sheet, cover with a dish towel and let rise again, 40 minutes to 1 hour more.Grease air-fryer basket with cooking spray, and add 2 donuts and 2 donut holes at a time, making sure donuts don’t touch. Cook at 190° Celsius until deeply golden, 6 minutes. Move to cooling rack and repeat with remaining dough.Dip doughnuts in glaze (see below) or follow instructions for cinnamon sugar. Return to cooling rack and let set for 5 minutes before serving.To Make Vanilla Glaze:To Make Chocolate Glaze:To Make Cinnamon Sugar: In a large shallow bowl, whisk together sugar and cinnamon. Brush doughnuts with melted butter, and then toss in cinnamon sugar.

    Keyword air fryer, dessert

    *This article originally appeared in Delish More

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    This Basic Nut Butter Recipe Is So Easy, You’ll Never Buy PB Again

    It’s easier than you think to make nut butter. Master this basic nut butter recipe and you’ll never have to eat store-bought again. Plus, store your nut butters in a jar or airtight container in the refrigerator for up to 3 weeks!

    Nut butters are loaded with heart-healthy fats that keep your bad cholesterol in check while heightening your good cholesterol. They’re also rich in selenium, which keeps your thyroid going and can be a good source of protein, depending on which nuts you use. Nut butters are a stellar source of fibre, phosphorous, B vitamins, vitamin E, and zinc.

    Get your nut butter basics here:

    Bosch 800W Food Processor

    Chop, grate and blend seamlessly with this powerful food processor.

    Raw Macadamia Nuts

    Simply chow on these for trace minerals and energy or blend them into a silky, delicious nut butter.

    Avocado Oil

    Drizzle this over salads, or use in your cooking. And of course, when using this nut butter recipe.

    Basic Nut Butter Recipe

    Master this basic formula, and you’ll never have to eat store-bought again.

    Cook Time 20 mins

    Course Side Dish, SnackCuisine American

    2 cups raw unsalted shelled nuts0.25 tsp kosher salt1 tsp avocado oil as needed
    Spread nuts on rimmed baking sheet; bake at 350°F until toasted and fragrant, about 10 min.Transfer nuts to a dry food processor and process, scraping down sides occasionally, until nuts turn into smooth paste, 4 to 10 min. (Timing will vary based on type of nuts and your specific food processor.)Add salt and flavor boosters and process until smooth. If butter is too thick, add oil 1 tsp. at a time until desired consistency is reached.

    Keyword nut butter

    Wanna try more recipes?

    This recipe This Basic Nut Butter Recipe Is So Easy, You’ll Never Buy PB Again appeared first on Women’s Health. More

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    This Prawn Curry Hits The Spot When You’re Craving Take-Aways

    Like Heritage Day, Dinner at Matloha’s is all about bringing family and friends together for some good times around the table. Here, Liziwe Motloha’s prawn curry, from her book Dinner at Motloha’s, showcases ingredients that reflect her culinary heritage and appeal to the entire family.

    This prawn curry is rich in kitchen staple ingredients while being hearty and just indulgent enough to temper the craving for a fast food meal. It’s also ready in minutes.

    Time for some cooking essentials…

    This innovative can-to-pan Masterclass Frying Pan is made of 70% recycled aluminium that is sourced from discarded drink cans. Win-win!

    The rich, red colour comes from the finest Italian tomatoes. Each one is strained through a sieve to remove the seeds and then bottled in its raw, uncooked form.

    This turner’s handle has an enhanced comfortable grip, so you can avoid that awkward angle trying to flip your steaks. An angled tip makes for easy flipping.

    Liziwe Matloha’s Prawn Curry

    Make this tasty curry in minutes with kitchen staples and frozen prawns.

    Prep Time 2 minsCook Time 15 minsTotal Time 20 mins

    Course Main CourseCuisine South African

    Servings 4

    Frying PanPot
    2 tbsp sunflower oil800 g large prawn meat, uncooked2 cloves garlic thinly sliced1 whole red chilli seeds removed and finely chopped2 tsp mild curry powder1 tsp ground turmeric1 tbsp tomato purée120 ml water or stock1 can coconut cream2 cups baby spinach leavescooked rice for serving
    Heat the oil in a large frying pan. Add the prawns and cook for 3 minutes, or until they turn opaque. Remove from the pan and set aside. Add the garlic and chilli to the pan (there is no need to wipe it clean) and fry for a few seconds. (Add a little more oil if necessary, to prevent sticking.) Add the curry powder, turmeric and tomato purée and cook for 1 minute.Return the prawns to the pan and toss in the curry paste to coat.Add the water or stock and coconut cream and stir through. Allow to simmer over a medium heat for 3 minutes.Add the spinach leaves and cook for a further 2–3 minutes, until the spinach is just wilted. (If the leaves are big, roughly chop the spinach before adding.) Serve immediately.

    Keyword comfort food, curry, prawns

    Do you need more weeknight dinner recipe ideas? More

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    Why Fast Food Delivers Far More than Convenience

    In 2022 ‘phoning it in’ isn’t a bad thing… in fact it’s the best thing for those with a fast-paced schedule and ever-increasing demands on their time. Leading on-demand delivery brand, Mr D, provides South Africans with the most convenient way to order from a vast range of restaurants, exotic cuisines from around the world, snacks and treats and even a drinks cart – all with the opportunity to pay immediately.
    But the option to order food from anywhere at any time is so much more than just convenience as a service. The entire process, from selection, to ordering, to payment, to delivery, offers an incredibly attractive trade-off.
    Saving you time, and calories
    For the working professional, it often seems hard to have it all. Between juggling the demands of your job and keeping fit, all while still enjoying a social life, feeding yourself can sometimes feel like a bit of an uphill battle — especially when you’re trying to stay healthy. But it doesn’t need to be.
    With Mr D’s vast range of restaurants there’s options for everyone. From nutritious vegetarian cuisine, to low-calorie Poké bowls, and even something for those craving the enjoyment of a home-cooked meal, you won’t struggle to find something delicious that’s as healthy as it is convenient. Because fast food does not have to be bad food.
    Balance and enjoyment – Mr D offers the best of both worlds
    Nowadays we hear so much about maintaining a good work-life balance. Easier said than done when work and play leave little room for some of life’s daily necessities. Not a problem with Mr D, which has you covered, no matter the circumstance.
    Getting home late, exhausted after a post-office workout? Having family or friends over for dinner and not sure what to cook? With a few simple taps, not only does an entire world of dining choices open up, but you can also pay, set the location, and track your order throughout the entire process – seamlessly and effortlessly – which adds to the enjoyment. You’ll always know exactly where your meals are and when you can expect the doorbell to ring. So the only fast you need to worry about is the pace of your life and workouts.
    Mr D has fast food sorted for you
    Gone are the days of takeaways being limited to a handful of restaurants. With Over 10 000 restaurants to choose from, Mr D has options for every taste and dietary requirement.
    Just tap on the Mr D app to take a tantalising journey through your options because mealtimes should be woohoo moments, every single time. It doesn’t matter what you’re in the mood for – Italian delights, a convenient curry, an Asian taste explosion or something to please your sweet tooth – Mr D delivery is your dinner-time winner by making sure your cravings are catered to on time, every time. The hardest part is deciding what you want to order
    For more on Mr D’s quest to conquer effort check out Facebook, Twitter, and Instagram.
    The Mr D delivery app is available on the App Store, Google Play and AppGallery. More