Make the most of your self-catering kitchen on your holiday with these easy recipes. Nobody wants to slave for hours in the kitchen while on holiday – try a few of these easy ideas on your next holiday:
Sweet and Spicy Rice Salad
This is the perfect salad idea for leftover rice
Ingredients
- 410 g (1 tin) peaches, drained and chopped
- 30 ml (2 tbsp) oil
- 1 large onion, chopped
- 1 yellow pepper, chopped
- 1 red pepper, chopped
- 15 ml (1 tbsp) Rajah medium curry powder
- 250 g back bacon, cooked and chopped (optional)
- 3 – 4 cups cooked wild rice
- 375 ml (1 1/2 cups) Hellmann’s original mayonnaise
Instructions
- Heat the oil in a pan and fry the onions and peppers until soft and light brown. Add the chopped bacon and cook for 2 minutes.
- Add the Rajah Medium Curry Powder and cook for 2 minutes to release the aromatics.
- Add the peaches and cook for 1 minute. Remove from the heat.
- In a bowl, mix the Hellmann’s Original Mayonnaise and rice together before adding in the onion/peach mixture and mixing until well combined.
- Allow to stand for 20 min before serving.
Recipe credit: https://www.whatsfordinner.co.za/
Fudgy Chocolate Brownies
This one you can pre-make at home, we just can’t guarantee that it would last as we are sure these treats will be picked off not long after they were baked….
Ingredients
- 175 g unsalted butter
- 230 g milk chocolate, roughly chopped
- 375 g white sugar
- 3 large eggs, room temperature
- 90 ml of Hellmann’s mayonnaise, room temperature
- 30 ml of vanilla essence
- 250 g of cocoa powder
- 250 g of cake flour
- 5 ml of salt
- 250 g chocolate chips
- Ola Rich ‘n Creamy vanilla ice-cream for serving
- 125 ml fresh cream
Instructions
- Preheat the oven to 180 degrees and grease a 24cm x 24cm baking pan or line with parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!) Set aside.
- In a microwave-safe bowl, combine the butter and 75 g of chopped chocolate. Melt in 30 second intervals, whisking after each until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs, mayonnaise and vanilla. The batter will be light brown and a little dull looking.
- Add the cocoa powder, flour, salt, 75 g of chopped chocolate and the chocolate chips. Fold it all together with a rubber spatula or wooden spoon. Batter will be very thick. Spread evenly into the prepared pan.
- Bake for 30 minutes, and then test the brownies with a toothpick. Insert it into the centre of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs.
- Remove from the oven and place on a wire rack to cool completely in the pan before cutting into squares.
- Place 80 g of chopped chocolate and cream in a microwave proof bowl.
- Heat at 30 second intervals, whisking at each interval until mixture is silky and smooth.
- Drizzle ganache over cooled brownies.
- Serve with Ola Rich ‘n Creamy vanilla ice-cream
Recipe credit: https://www.whatsfordinner.co.za/ and Natasha Maseko