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10 Best Recipes for Valentine’s Day to Make Hearts Melt
LifestyleRecipes

10 Best Recipes for Valentine’s Day to Make Hearts Melt

by Ally Cohen, Content Creator and Digital Marketer
written by Ally Cohen, Content Creator and Digital Marketer

The best recipes for Valentine’s Day aren’t about perfection, they’re about warmth, effort and the joy of sharing something delicious with someone you love. Whether you’re planning a candlelit dinner, a family-friendly feast or a sweet treat just for yourself, good food sets the tone for the whole day. From rich chocolate desserts to simple, heartwarming mains, the best recipes for Valentine’s Day make your celebration feel special without adding pressure. Love tastes better when it’s homemade.

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Valentine’s Day is the perfect moment to slow down, cook something beautiful and share an experience that feels thoughtful and memorable. Whether you’re preparing a romantic dinner, a cosy night in, or a special meal for someone you love, choosing the right dishes can set the mood effortlessly. These ten recipe ideas capture romance, comfort and indulgence without being complicated, and you can add your own recipes afterwards. Good Valentine’s Day food feels intentional. It tastes indulgent, looks elegant and creates a moment worth remembering. These ideas give you all the inspiration you need to build a gorgeous menu from start to finish.

Big Black Mushrooms Filled with Quinoa

Big Black Mushrooms Filled with Quinoa 

Ingredients

  • 1 small red onion chopped
  • 1 medium red pepper, chopped
  • 250 ml fresh corn kernels
  • 5 ml cumin
  • 5 ml smoked paprika
  • 125 ml cooked quinoa
  • 8 black mushrooms
  • olive oil for drizzling
  • 1 x 38-gram packet Knorr Creamy Cheese Instant Sauce
  • 250 ml water
  • 60 g grated mozzarella

Cooking Method

  1. Heat a large pan over medium heat. Add in the olive oil, fry the onion and cook for about 2 minutes, until it starts to soften. Add in the pepper, corn, cumin and paprika, season with salt. Fry until soft. Stir in the cooked quinoa.

  2. Remove the stems from the mushrooms and slightly hollow out without breaking the sides.

  3. Set the mushrooms on the prepared baking sheet (cup side up). Drizzle with olive oil, then bake for about 13 to 15 minutes, until just tender.

  4. To prepare the cheese sauce, pour the contents of Knorr Creamy Cheese Instant Sauce packet into a jug. Fill up to the 250 ml mark with rapidly boiling water. For best results, stir with a whisk for 1 minute (alternatively, use a fork). Set aside until needed.

  5. Remove the mushrooms from the oven, maintaining the oven temperature. Use a paper towel to blot any excess moisture in the caps.

  6. Scoop some of the filling into each of the mushrooms, then divide the cheese sauce over the mushrooms. Sprinkle the cheese over. Return to the oven and bake for an additional 4 to 5 minutes. Remove and serve warm.

SOURCE: WHAT’S FOR DINNER

Snoek Paté

Snoek Paté

Ingredients

  • 200 g good quality smoked snoek
  • 250 g full cream cottage cheese
  • 1 T (15 ml) lemon juice
  • 2 t (10 ml) Ina Paarman’s Sun-dried Tomato Pesto
  • ½ t (2,5 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • ½ onion, chopped
  • ½ cup (125 ml) fresh cream

Method:

Carefully remove skin and all the bones from the snoek and flake. Blend all ingredients, except cream, in a food processor. Whip cream and fold it into the mixture. Taste and adjust seasoning. Serve with Parmesan Melba Toast. Snoek Paté has a fridge life of 1 week. It should not be frozen. If you prefer a pinker colour, increase Tomato Pesto to 2½ t (12,5 ml). Cover with cling film and refrigerate until serving time.

SOURCE: INA PAARMEN 

roasted feta with grapes and olives

Roasted feta with grapes and olives

Ingredients

  • 1 tablespoon extra-virgin olive oil, plus more as needed 
  • 1/2 cup (2 3/4 ounces) seedless red grapes 
  • 1/3 cup (1 1/2 ounces) pitted and halved Kalamata olives
  • 1/2 teaspoon fennel seeds, crushed
  • 1/2 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 8 to 10 ounces of feta cheese (in a block)
  • Good, crusty bread slices, for serving 

Steps

Preheat the oven to 425 degrees with the rack in the middle. Oil a small, ovenproof casserole dish or cast-iron pan. Add the grapes, olives, 1 tablespoon olive oil, fennel seeds, red pepper flakes and a few grinds of black pepper, and stir to combine. Break the block of feta into four irregular pieces, then nestle them among the grapes and olives. Drizzle with more olive oil, then bake, 20 to 25 minutes, until the grapes are softened and the feta is browned in spots. Serve right away with crusty bread.

SOURCE: HOUSE AND GARDEN

Seared Scallop Linguini With Lemon-Chilli Butter

Seared Scallop Linguini With Lemon-Chilli Butter

Ingredients

Directions

Cook your linguini in lots of boiling salted water according to the package directions. Drain and set aside. Melt the butter and Olive Oil in a heavy-based saucepan. Add the Seafood Rub or Grinder, lemon zest and chilli and cook for one minute until fragrant. Pour into a bowl and set aside. Heat the same pan, season the scallops with Salt and Pepper and sear over high heat for 30 seconds on each side, until golden and caramelised. Add the butter mixture, linguini and parsley, and toss well to coat. Adjust the seasoning if necessary and serve.

Tip: This recipe is also delicious with prawns or crayfish tails.

SOURCE: NOMU

Asian Beef Short Rib Tacos with Stir Fried Vegetables

Asian Beef Short Rib Tacos with Stir-Fried Vegetables

Ingredients

Short Rib

  • ⅓ C (80 ml) hoisin sauce
  • ¼ C (60 ml) oyster sauce
  • ½ (100g) onion, chopped
  • 3 Tbsp (45 ml) soy sauce
  • 1 Tbsp (15 ml) brown sugar
  • 4 tsp (20 ml) Chinese 5-spice
  • 1 (4 g) Thai green chilli
  • 3 garlic cloves
  • 5 cm (15 g) piece of ginger, peeled and chopped
  • 4 C (1L) beef stock, warm
  • 1 cinnamon stick
  • 3 star anise
  • 1 Tbsp (15 ml) olive oil
  • 1,2 kg beef short rib

Vegetables

  • 1 tsp (5 ml) sesame oil
  • 1 x 500 g Findus Wok Chinese
  • 2 Tbsp (30 ml) sweet chilli sauce
  • 1 tsp (5 ml) black sesame seeds

Tacos

8 medium-sized tortilla wraps

To Serve

  • 1 C (250 ml) sour cream
  • 2 tsp (10 ml) miso paste
  • 2 Tbsp (30 ml) coriander, finely chopped
  • 2 (500g) avocados, chopped

Method

Asian Beef Short Rib Tacos

Preheat the oven to 180 °C. Combine the hoisin sauce, oyster sauce, onion, soy sauce, sugar, Chinese 5-spice, chilli, garlic and ginger in a food processor. Blend until fine. Stir in the stock, cinnamon stick and star anise and set aside.

Heat an ovenproof casserole pot over medium heat. Add the olive oil and brown the meat for 4 minutes on each side. Pour in the prepared sauce mixture and cover with a lid. Braise in the oven for 2½-3 hours until fork-tender. Once cooked, remove the star anise and cinnamon stick. Flake the meat into bite-sized pieces and mix it in with the sauce that it was cooked in. Add a bit of boiling water to thin out the sauce if needed.

Vegetables

Heat a large pan or wok over high heat. Add the oil and vegetables and fry for 3 minutes. Stir in the sweet chilli sauce and sesame seeds and fry for 1 minute.

Tacos

Heat a griddle pan over high heat until smoking hot. Char each wrap for 15 seconds on each side.

To Serve

Combine the sour cream with the miso paste and coriander and whisk until smooth.
To assemble the tacos, layer the shredded meat, vegetables, avocado and sour cream sauce in the grilled tortillas and serve with lime wedges.
Tip: The soft tacos can also be replaced with hard-shell corn tacos that can be found in the Mexican aisle of most supermarkets.

SOURCE: CRUSHMAG ONLINE

Baked Fish With Stir Fry Veg And A Dill Sauce

Baked Fish With Stir Fry Veg And A Dill Sauce

Ingredients

Dill Sauce

  • 1/4 cup full-fat yoghurt
  • 1 tbsp mustard
  • 1 tbsp chopped dill
  • 1/4 cup mayonnaise
  • 1 tsp chilli flakes
  • 1 garlic clove, crushed
  • 1 tbsp lemon juice
  • Chopped Italian parsley
  • Salt and pepper

Directions

Prep Time: 5 minutes Total Time: 20 minutes

  1. Preheat the oven to 200 Degrees Celsius
  2. Combine all the ingredients listed under Dill Sauce – whisk well until combined and keep aside in the fridge
  3. Pat dry the fish fillets with a paper towel
  4. Season generously with the seafood/fish spice, lemon juice and olive oil
  5. Add the McCain veg to a large oven-proof casserole, season, and top with the fish fillets
  6. Place in the oven and cook for 12 – 15 minutes
  7. Once done, serve with salad and dill sauce

SOURCE: MCCAIN

Valentine’s Pizza

Valentine’s Pizza

Ingredients

  • 1 tbsp olive oil, extra for drizzling
  • 1 garlic clove, crushed
  • 400g (14oz) (1 2/3 cups) canned plum tomatoes
  • pinch of crushed dried chillies (optional)
  • pinch of sugar
  • 1 shop-bought pizza or crust (preferably thin and crispy)
  • 50g (2oz) stoned black olives, sliced
  • 50g (2oz) chorizo, salami or pepperoni slices (optional)
  • 100g (4oz) (1 cup) diced Kerrygold Red Cheddar
  • salt and freshly ground black pepper
  • fresh basil leaves, to garnish
  • mixed salad, to serve

Directions

  1. Preheat the oven to 200°C (400°F), Gas mark 6. Heat the olive oil in a pan and add the garlic, tomatoes and chilli, if using. Break up with a wooden spoon or a potato masher. Add the sugar and season to taste. Then cook for 8-10 minutes, stirring regularly until most of the juice has evaporated and the sauce has nicely thickened.
  2. Place a large flat baking sheet in the oven for 5 minutes until very hot. Meanwhile, spoon the tomato sauce over the pizza base or crust and scatter over the olives and chorizo, salami or pepperoni, if using. Add the cheese in an even layer and drizzle a little olive oil.
  3. Remove the hot baking sheet from the oven and slide on the prepared pizza. Put back in the oven and cook for 6-8 minutes or until the cheese is bubbling and lightly golden.
  4. Garnish the pizza Italiana with the basil leaves and cut into wedges, then arrange on warmed plates with the salad to serve.

SOURCE: KERRYGOLD

Red Velvet Swiss Roll

Red Velvet Swiss Roll

Ingredients

Swiss Roll Ingredients

  • 4 eggs
  • 180ml castor sugar30ml oil
  • 30ml sour cream
  • 5ml vinegar
  • 5ml vanilla essence
  • 30ml red food colouring
  • 180ml flour
  • 60ml cocoa powder
  • 2ml salt

Icing Ingredients

  • 250g thick, smooth cream cheese
  • 160g Stork Baking Margarine
  • 4 x 250ml icing sugar
  • 5ml vanilla

Step-by-step method

  1. Sift dry ingredients together.
  2. Beat the eggs well until thick, using an electric beater.
  3. Beat in the oil, sour cream, vinegar, vanilla and red food colouring.
  4. Add the sifted dry ingredients and fold in well.
  5. Pour into a greased and lined Swiss Roll tin.
  6. Bake at 180ºC for 12 – 15 minutes.
  7. Remove from oven and turn onto a sheet of non-stick baking paper that has been sprinkled with castor sugar.
  8. Peel away the paper, trim the edges and roll up the Swiss Roll before leaving it to cool completely.
  9. Cream your Stork Bake and cream cheese well, then mix in the icing sugar and vanilla essence.
  10. Gently unroll the Swiss Roll, spread the filling on and gently roll it up again.

SOURCE: STORK

Chocolate mousse brownie cake

Chocolate mousse brownie cake

Ingredients

For the brownie base:

For the mousse layer:

For the chocolate sauce/ganache (optional):

  • ⅔ cup cream
  • 100 g Lindt 70% cocoa chocolate, chopped, plus extra for decorating

Method

For the brownie base:

  1. Prepare the brownie according to the package instructions.
  2. Add Lindt mild 70% cocoa chocolate to the batter and mix through.
  3. Fill a lined springform tin halfway with the batter (if there is batter left, simply bake it in a smaller casserole for an extra brownie!) and bake at 170°C for 25-35 minutes. Set aside to cool.

For the mousse layer:

  1. For ease, we’ve used one box of Woolworths Chocolate Mousse. In order for the mousse to set well enough to cut through the cake, we’ll need to add gelatin.
  2. Soak gelatine leaves in cold water for 5-10 minutes, then squeeze the extra water out of the leaves.
  3. Heat a pan with 2 T water and add the gelatine, stir until melted.
  4. Remove from the heat, then add milk, followed by the chocolate mousse mix.
  5. Add whipping cream and beat with an electric mixer for 3 minutes. Scrape the sides of the bowl to ensure that the mixture is thoroughly incorporated. Beat for another 2 minutes until the mixture is brown and fluffy.
  6. Spoon the mousse over the brownie cake and leave it in the fridge to set for about 90 minutes.

For the chocolate sauce/ganache:

Heat cream and add chopped Lindt 70% cocoa chocolate. Stir until melted and remove from the heat.

The cake is already quite rich, so this sauce is completely optional.

To serve: Decorate the cake with chocolate shards and drizzle with chocolate sauce.

SOURCE: TASTE.CO.ZA

Valentine’s Cake Recipe

Valentine’s Cake Recipe

Recipe Ingredients

Recipe Method

  1. Pre-heat the oven to 180°C. Grease a loaf pan, approximately 23 cm long x 14 cm wide.
  2. Cream together 200g butter or margarine and 200g sugar.
  3. Add the 4 eggs to the mixture one by one and beat well after each addition. In a separate bowl, sift together 300g flour, 10ml baking powder plus a pinch of salt and stir into the mixture bit by bit, alternating with 100ml milk.
  4. Colour the mixture bright pink to red with the food colouring (start with a small amount and then keep adding until you get the colour you want). Pour the mixture into the prepared tray and bake in the oven for approximately 55 minutes. Test with a skewer – it should come out clean when the cake is done.
  5. Let the cake cool for about 10 minutes and remove it from the tin. Leave the cake to cool anad, once completely cooled, cut into thick slices.
  6. Cut heart shapes out of the slices of cake. Use leftover cake to make cake pops or for a trifle.
  7. Prepare the cake mixture a second time as described in steps 1-3. Pour a small amount of the mixture onto the bottom of the prepared loaf pan. Pack the hearts very closely together in a row on the mixture.  They must be as tightly packed as you can. Fill pan with the rest of the mixture.
  8. Bake for approximately 45 minutes in the preheated oven. Once cooked, remove from the oven and leave to cool as before.
  9. Ice the cake with the chocolate spread and decorate with sprinkles. Cut the cake into slices and serve, enjoying every heart, one bite at a time.

SOURCE: SPAR

How to Build the Perfect Valentine’s Menu

A great Valentine’s Day meal should feel effortless yet meaningful. Combine:

  • one show-stopping main,
  • one complementary side or starter,
  • one beautiful dessert,
  • and a themed drink to tie the whole evening together.

Balance is key. Combine richness with freshness, colour with texture and simplicity with elegance. Even the smallest details like garnishes, plating or table décor can elevate the experience.

10 Best Recipes for Valentine’s Day to Make Hearts Melt

Tips for Stress-Free Valentine’s Cooking

  • Prep ahead: chop, marinate or assemble early so the evening stays relaxed.
  • Stick to dishes you’re comfortable making: confidence leads to better results.
  • Keep flavours cohesive: choose ingredients that complement each other.
  • Set the scene: low lighting, candles and soft music make any meal feel special.
  • Add a personal touch: handwritten notes, shaped garnishes or themed plating.

Final Touch

Valentine’s Day isn’t about how extravagant the food is, it’s about creating a moment. These ten recipe ideas help you design a menu that feels personal, indulgent and heartfelt. When the effort comes from love, the meal becomes a memory all on its own.

Get trusted, parent-approved advice at your fingertips. Premium Membership gives you expert guidance, real-world tips and member-only downloads. Try it out for unlimited access, exclusive content and helpful parenting tools.

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Watermelon Salad with Cucumber and Feta: A Refreshing Summer Delight
LifestyleRecipes

Watermelon Salad with Cucumber and Feta: A Refreshing Summer Delight

by Ally Cohen, Content Creator and Digital Marketer
written by Ally Cohen, Content Creator and Digital Marketer

Indulge in the refreshing, vibrant flavours of our Watermelon Salad with Cucumber and Feta, a classic summer dish that’s both visually appealing and rich in taste. Written by Ally Cohen.

Perfect for warm days, this recipe combines the natural sweetness of watermelon, the crispness of cucumber, the tanginess of feta cheese, and the aromatic freshness of mint. Together, these ingredients create a cooling, satisfying salad ideal for picnics, braais, or as a light appetiser. 

Health Benefits of Watermelon, Cucumber, and Feta Salad

This salad isn’t just delicious – it’s packed with nutrients and health benefits. Watermelon is rich in vitamins A and C and contains a high water content, keeping you hydrated. Cucumber is equally hydrating, while also being low in calories and high in antioxidants. Feta cheese offers a creamy texture along with a good source of calcium and protein, supporting bone health. Finally, fresh mint is known to aid digestion, making this salad a cooling, healthy option.

Ingredients for Watermelon Salad with Cucumber and Feta

To make the perfect Watermelon Salad with Cucumber and Feta, gather the following fresh and quality ingredients:

  • 4 cups of watermelon, cubed – choose a sweet, ripe watermelon for the best flavour
  • 1 medium cucumber, diced – Persian or English cucumbers work best for their crispness
  • 1 cup of feta cheese, crumbled – opt for authentic Greek feta if possible
  • 1/4 cup of red onion, thinly sliced – adds a hint of sharpness
  • 1/4 cup of fresh mint leaves, chopped – brings a refreshing flavour that complements the sweetness of the watermelon
  • 2 tablespoons of olive oil – use extra virgin olive oil for its rich, fruity taste
  • 1 tablespoon of balsamic vinegar – adds a subtle tangy sweetness
  • Salt and pepper, to taste

Optional Ingredients

  • Black olives, for an added savoury flavour
  • Arugula leaves, for a peppery green contrast

HAVE A LOOK AT: Easy-to-make avocado sushi cake

Watermelon Salad with Cucumber and Fet

Step-by-Step Instructions to Make Watermelon Salad with Cucumber and Feta

Step 1: Prepare the Ingredients

Begin by preparing all ingredients for easy assembly. Cube the watermelon into bite-sized pieces, approximately 2cm in size. The watermelon cubes should be small enough to eat comfortably but large enough to retain their texture. Place the watermelon in a large mixing bowl.

Step 2: Dice the Cucumber

Dice the cucumber into similar-sized pieces as the watermelon. The cucumber adds a refreshing crunch that balances well with the softer texture of the watermelon. If you’re using a cucumber with thick skin, you may wish to peel it before dicing. Add the diced cucumber to the bowl with the watermelon.

Step 3: Add the Feta Cheese

Feta cheese brings a delightful creaminess and tanginess to the salad. Crumble the feta directly over the watermelon and cucumber mixture. You can adjust the amount based on your preference for cheese. For a more authentic flavour, use a block of feta and crumble it yourself.

Step 4: Thinly Slice the Red Onion

Thinly slice the red onion for a mild, sharp contrast to the sweet and creamy ingredients. If you find red onion to be too strong, soak the slices in cold water for 10 minutes before adding them to the salad. Drain and add the sliced onion to the bowl.

Step 5: Chop Fresh Mint Leaves

The fresh mint leaves bring an aromatic, cooling essence to the salad. Finely chop the mint and sprinkle it over the ingredients in the bowl. Mint complements the watermelon perfectly and enhances the overall freshness of the dish.

Step 6: Prepare the Dressing

In a small bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar until well combined. The olive oil provides a smooth, fruity base, while the balsamic vinegar adds a touch of sweetness and acidity. This dressing enhances the natural flavours of the salad ingredients without overpowering them.

Step 7: Combine the Salad

Drizzle the olive oil and balsamic dressing over the watermelon mixture. Using a large spoon, gently toss the salad to ensure all ingredients are coated evenly. Be careful not to overmix, as the watermelon can become too soft if handled roughly.

Step 8: Season with Salt and Pepper

Finally, add salt and pepper to taste. Since feta cheese is naturally salty, you may need only a small pinch of salt. Freshly ground black pepper complements the sweetness of the watermelon and the creaminess of the feta, giving the salad a subtle kick.

Step 9: Chill and Serve

For the best flavour, cover the salad and place it in the refrigerator for at least 30 minutes. Chilling the salad allows the flavours to meld together, making it even more refreshing. Serve the salad chilled as a side dish, appetiser, or light meal, garnished with extra mint leaves if desired.

Tips for the Perfect Watermelon Salad

  • Choose a ripe watermelon for the best results. Look for one that feels heavy for its size, with a creamy yellow spot where it sat on the ground.
  • Use high-quality feta cheese. Greek feta made from sheep’s milk has a rich, authentic flavour that enhances the salad.
  • Add arugula or rocket leaves if you want a peppery note that adds depth to the salad.
  • Adjust the dressing to your taste. A touch more balsamic vinegar will bring out the sweetness of the watermelon, while extra olive oil will create a silkier texture.

Serving Suggestions

Watermelon Salad with Cucumber and Feta is versatile and can be paired with a variety of main dishes. Serve it alongside grilled meats, fish, or light pasta dishes. It’s also a fantastic addition to a summer picnic spread or as a refreshing starter for an outdoor gathering.

Enjoy this simple yet flavourful Watermelon Salad with Cucumber and Feta as a go-to recipe for warm days. Its light ingredients, fresh herbs, and contrasting textures make it an ideal choice for those seeking a healthy, tasty dish with a summery twist.

Watermelon Salad with Cucumber and Feta

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Packed with flavour and protein, vetkoek with feta and biltong makes a tasty lunchbox treat. Simple to make and great for school lunches!
LifestyleLunchbox IdeasRecipes

Vetkoek with feta and biltong lunchbox recipe

by BabyYumYum
written by BabyYumYum

Looking to pack something deliciously different for lunch? This vetkoek with feta and biltong lunchbox recipe offers a savoury twist on a South African classic. With its crispy outside and soft, fluffy inside, vetkoek is the perfect base for a filling of creamy feta and flavourful biltong.

Everybody loves vetkoek, right? This super easy recipe gets an even more ‘local is lekker’ twist with the addition of biltong – make sure the biltong is nice and dry otherwise you’ll struggle to chop it finely. The feta in the centre is a yummy surprise when you bite into it.

Makes 8 medium sized vetkoek, or 16-20 bite-sized vetkoek

You will need:

500 ml flour

5ml baking powder

2,5 ml salt

50 g dry biltong, chopped finely

1 egg

125 ml milk

50 g feta, cut into cubes (not soft Danish feta)

Oil, for shallow frying

Mature cheddar, to serve

YOU MIGHT ALSO LIKE TO TRY: Kid-friendly chicken meatball recipe with hidden vegetables

How to make the vetkoek

  1. Mix the flour, baking powder, salt and biltong.
  2. Whisk together the egg and milk and add to the dry ingredients to create a soft dough.
  3. Scoop up some dough with a tablespoon and press a cube of feta into the centre. Use a teaspoon to ‘fold’ the dough over the feta, covering it completely. Spoon carefully into the hot oil and fry on both sides until golden brown and cooked through. Drain on kitchen towels. Serve with grated mature cheddar.

FAQ’s for vetkoek with feta and biltong lunchbox recipe

What is vetkoek?
Vetkoek is a popular South African dish, consisting of deep-fried bread dough, often served with savoury fillings like biltong or cheese. This version adds a twist with feta and biltong inside.

How many vetkoek does this recipe make?
This recipe makes 8 medium-sized vetkoek or 16-20 bite-sized vetkoek, perfect for lunchboxes.

Can I use any kind of feta for this recipe?
It’s recommended to use a firm feta, not soft Danish feta, as it holds its shape better when fried inside the dough.

How do I ensure the biltong is easy to chop?
Make sure the biltong is dry and firm. If it’s too soft, it will be difficult to chop finely. Dry biltong will break into small pieces more easily.

Can I use different types of cheese instead of feta?
While feta is the traditional filling, you can try other cheeses like cream cheese or mature cheddar if preferred. However, feta provides a nice surprise when bitten into.

What kind of oil should I use for frying?
Use a neutral oil with a high smoke point, like sunflower or canola oil, to fry the vetkoek until golden brown.

How do I make the dough for the vetkoek?
Mix the flour, baking powder, salt, and chopped biltong. Then whisk together the egg and milk, and add it to the dry ingredients to form a soft dough.

Can I bake the vetkoek instead of frying them?
While the recipe calls for shallow frying, you can experiment with baking them, but the texture will be different – they won’t be as crispy as fried vetkoek.

How do I serve the vetkoek?
Serve the vetkoek hot, with a sprinkling of grated mature cheddar. They are perfect for lunchboxes or as a snack.

How can I store leftovers?
Leftover vetkoek can be stored in an airtight container for up to 2 days. Reheat them in the oven or on a hot pan to crisp them up before serving again.

HEAD OVER TO: Perfect Egg Muffins: Protein-Packed Breakfast Treats

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7 awesome winter recipes & activities
Family MealsLifestyleRecipes

7 awesome winter recipes & activities

by BabyYumYum (Supplied)
written by BabyYumYum (Supplied)

Winter brings with it the perfect opportunity to enjoy heartwarming meals and activities that can make the colder months even more special. Whether you’re craving a delicious homemade soup or looking for fun, family-friendly activities to pass the time, these 7 awesome winter recipes & activities will keep everyone entertained.

Winter is the season for cooking hearty wholesome dishes and enjoying indoor activities. Spending some quality time indoors this winter with your family around the dinner table provides a great opportunity to have hearty conversations and a lot of laughs.

If you’re at a loss as to how to make time indoors with the family fun and engaging during winter, Rhodes Quality has you covered with an indoor activity and meal suggestion for each night of the week

Here are some delicious tomato-based winter recipes for you to try.

Monday: Hearty conversations

Sitting down to dinner together is the perfect time to bond with the family. Start dinner with interesting conversation starters, like: If you could have a superpower what would it be? Best or worse thing about your day? Where would you love to go on holiday? Favourite winter meal?

Beef meatballs in a creamy tomato sauce

beef-meatballs-in-cream

 

 

 

 

 

 

Ingredients:

1kg beef mince
1 garlic clove, crushed
125ml (½ cup) onion, finely chopped or grated
15ml (1 Tbsp.) dry oregano
125ml (½ cup) dry breadcrumbs
1 egg
Salt and freshly cracked black pepper
Oil for frying
1 x 410g can Rhodes Quality Tomato and Onion mix
1 x 200ml can coconut milk
65ml (¼ cup) chopped basil leaves

To serve: Grated parmesan cheese, cooked pasta

Method:

  1. Place the beef mince, garlic, onion and dried oregano into a bowl.
  2. Add the breadcrumbs and egg and mix well.
  3. Season with salt and pepper and mix thoroughly.
  4. Divide the mixture evenly into 24 pieces and roll into balls.
  5. Heat the Rhodes Quality Tomato and Onion Mix in a non-stick frying pan.
  6. Add the coconut milk and bring the sauce back to a simmer.
  7. Add the meatballs to the sauce and simmer over low heat for 20 minutes or until the meatballs are cooked through.
  8. Season the sauce to taste and stir in the fresh basil.
  9. Sprinkle the cheese over the meatballs and serve with pasta.

Tuesday: Soup-erb idea

Get the kids involved in making a delicious winter soup. While the pot of soup is bubbling away, assemble a grilled cheese sarmie station and get them to make their own. Your kids will enjoy being involved, and what’s more, cooking together is lots of fun.

Red pepper & tomato soup

red-pepper-and-tomato-soup

Ingredients:

2 red peppers
30ml (2 tbsp.) butter
1 onion, chopped
2 carrots, chopped
1 x 410g cans Rhodes Quality Whole Peeled Tomatoes
500ml (2 cups) chicken stock
65ml (¼ cup) cream (optional)
Salt and freshly crackled pepper

Method:

  1. Cut the peppers in half and remove the stem and the seeds.
  2. Place the peppers onto a baking tray lined with baking paper.
  3. Place the peppers under the preheated grill of the oven and grill until the skins are evenly charred.
  4. Leave until the peppers are cool to the touch.
  5. Remove the skins from the peppers which will now peel off the flesh easily.
  6. Heat the butter in a large saucepan.
  7. Add the carrots and the onion and fry until the onions begin to soften. Add the peppers to the pan.
  8. Add the Rhodes Quality Whole Peeled Tomatoes and the chicken stock.
  9. Bring the soup to the boil and simmer for 15 minutes.
  10. Purée the soup with a hand held blender or pass the soup through a fine sieve.
  11. Stir in the cream and season to taste.
  12. Serve hot with fresh bread.

Wednesday: Themed dinner evening

Everyone loves Italian food, and the Italian culture is one of celebrating friends and family gatherings through food. Create a themed dinner evening, a fun night in for both family and friends.

Delicious butternut and feta cannelloni

butternut-feta-cannelloni-in-tomato-sauce

 

 

 

 

 

 

Ingredients:

Quick tomato sauce:

30ml (2 tbsp.) sunflower oil
1 onion, chopped
1 celery stick, chopped
1 carrot, chopped
1 clove garlic, crushed
2 x 410g cans Rhodes Quality Chopped & Peeled Tomatoes
115g cup of Rhodes Quality Tomato Paste Cup
Salt, pepper and sugar to taste

 Butternut filling:

1kg butternut, peeled and chopped
15ml (1 tbsp.) olive oil
Zest of one lemon
1 garlic clove, crushed
Salt and freshly cracked black pepper
50g feta cheese, crumbled
250g cannelloni pasta tubes or large pasta shells
To assemble: 500 ml (2 cups) White sauce, grated parmesan cheese and chopped parsley

Method:
1.  Heat the oil, add the vegetables and fry until soft.
2.  Stir in the garlic, Rhodes Quality Chopped & Peeled Tomatoes and Rhodes Tomato Paste.
3.  Bring the sauce to the boil and season to taste.
4.  Reduce heat and simmer for 20 – 30 minutes or until thickened, stirring occasionally.
5.  Place the butternut on a baking tray.
6.  Add the olive oil, lemon zest and garlic, seasoning and toss to mix.
7.  Roast the butternut in an oven preheated to 180°C for 20 minutes or until the butternut is tender.
8.  Remove from the oven and mash coarsely with a fork.
9.  Add the feta cheese.
10.  Pour a layer of the tomato sauce into the bottom of a casserole dish.
11.  Fill the pasta shells with the butternut filling and place on top of the tomato sauce.
12.  Pour the white sauce over the top of the pasta shells.
13.  Sprinkle the pasta with the parmesan cheese and parsley.
14.  Return the bake to the oven and bake for a further 20 minutes or until the pasta is tender.

Thursday: Games night

Play some charades after dinner. Not only will this extend your family meal time together, but it will get everyone’s creative juices flowing.

Chakalaka beef stew

chakalaka-beef-stew

 

 

 

 

 

 

Ingredients:

1kg stewing beef, cut into evenly sized pieces
65ml (¼ cup) cake flour
60ml (4 tbsp.) sunflower oil
1 onion, chopped
200g rindless bacon, chopped
2 garlic cloves, finely chopped
375ml (1½ cup) beef stock, hot
1 x 115g Rhodes Tomato Paste Cup
1 x 410g can Rhodes Chopped & Peeled Tomatoes
1 x 410g can Rhodes Chakalaka Mild & Spicy
Salt and ground pepper

Method:

  1. Cut the beef into evenly sized pieces and toss in the flour, shaking off the excess.
  2. In a large saucepan, lightly brown the meat in 30 ml (2 Tbsp.) oil.
  3. Remove from the pan and set aside.
  4. Wipe the pan clean, heat remaining oil and add the onion and bacon. Fry for a few minutes until softened.
  5. Add the garlic and fry for a few more minutes. Return the meat to the saucepan.
  6. Add the beef stock. Add the Rhodes Tomato Paste Cup, Rhodes Chopped & Peeled Tomatoes and the Rhodes Chakalaka Mild & Spicy.
  7. Cover with a lid or tinfoil and simmer for 1½ hours or until the meat is tender. Season to taste, then serve with rice or mashed potatoes.

Cooking tip: Place all ingredients into a slow cooker and cook on high for 2 hours and then on low for a further 2 hours until the meat is tender.

Friday: Movie Night

Choose two movies suitable for everyone and get the family to vote for their favourite. Set the scene with cosy blankets, pillows and get comfy. Enjoy your Friday night home theatre.

Home-made biltong pizza

homemade-biltong-pizza

 

 

 

 

 

 

Ingredients:

Pizza dough:

600g plain flour
10ml (2 tsp.) of salt
5 ml (1 tsp.) sugar
1 x 10g packet instant dry yeast
30ml (2 tbsp.) olive oil
± 400ml (1 ¾ C) lukewarm water

Topping:

500ml (2 cup) tomato sauce
1 x 440g can Rhodes Pineapple Pieces in Syrup, drained
150g sliced biltong
350g mozzarella cheese, grated

Method:

  1. Sift the flour, salt and sugar into a large bowl. Sprinkle the yeast over the top and add the olive oil.
  2. Add 250ml (1 cup) of warm water to the flour and work the mixture together.
  3. Continue adding the remaining water, a little at a time, until the dough is soft yet firm and is kneadable without sticking.
  4. Knead the dough by hand for about 10 minutes or until the dough is elastic and smooth. Form the dough into a ball and place in a floured bowl.
  5. Cover with a damp cloth and place in a warm spot to rise until it has doubled in size.
  6. Knock down with your fist and knead again. Divide into 4 equal balls.
  7. Roll out the dough for the pizza bases and place on a lightly floured baking tray.
  8. Spread the tomato sauce over the pizza base.
  9. Top with the Rhodes Pineapple Pieces, biltong and mozzarella cheese.
  10. Bake the pizza in an oven preheated to 200˚C for about 20 minutes or until the pastry is crisp and the pizza topping golden.

Cooking tip: If you’re in a hurry, use a can of Rhodes Chopped & Peeled Tomatoes with mixed herbs as the tomato base.

Saturday: Indoor Camping

This will take you back to your childhood and everyone in the family will have a great time. Build a pillow fort or better yet set-up a tent in the lounge. Perfect for a cold weekend evening or rainy winter’s day. Try our Rhodes Quality corn fritters with tomato jam recipe great for a weekend snack.

Corn fritters with tomato jam

homemade-corn-fritters-tomato-jam

 

 

 

 

 

 

Ingredients:

Fritters:

185ml (¾ cup) cake flour
5ml (1 tsp.) baking powder
5ml (1 tsp.) salt
2 eggs
125ml (½ cup) milk
1 x 410g can Rhodes Whole Kernel Corn, drained
250ml (1 cup) grated cheddar cheese
2 spring onions, chopped
Sunflower oil for frying

Tomato jam:

30ml (2 tbsp.) olive oil
1 small onion, finely diced
3 garlic cloves, minced
1 small piece fresh ginger root, peeled and grated
1 x 410g can Rhodes Tomato Italian Style
65ml (¼ cup) maple syrup
5 ml (1 tsp.) salt
To serve: crispy bacon

Method:

  1. For the fritters, sieve the flour, baking powder and salt together.
  2. Whisk the eggs and milk together.
  3. Whisk the milk mixture into the dry ingredients to make a smooth batter.
  4. Stir in the Rhodes Whole Kernel Corn, cheese and spring onions.
  5. Heat a thin layer of oil in a non-stick frying pan.
  6. Over medium heat, add heaped spoons of batter to the pan.
  7. Use a spatula to turn the fritters over once they are golden at the bottom and continue to fry on the other side until firm to the touch cooked through.
  8. For the tomato jam, heat the olive oil in a saucepan and sauté the onion, garlic, ginger for 2 minutes.
  9. Add the Rhodes Tomato Italian Style, maple syrup and salt.
  10. Reduce heat to low and simmer for 30 minutes or until the jam thickens.
  11.  

Sunday: Relax

Sunday is a time for rest and relaxation. If the weather is lousy, be sure to have a selection of board games on hand. Get the family together around the table after Sunday lunch and have a board game marathon.

Black Bean Chilli Con Carne

black-bean-chili-concarne

 

 

 

 

 

Ingredients:

15ml (1 tbsp.) sunflower oil
750g beef mince
2 cloves garlic, crushed
1 onion, chopped
2 carrots, chopped
2 red peppers, chopped
5ml (1 tsp.) ground cumin
2½ – 5ml (½ – 1 tsp.) chilli flakes
Salt and pepper to taste
1 x 410g can Rhodes Quality Chopped Peeled Tomatoes
1 x 115g Rhodes Quality Tomato Paste Cup
250ml (1 cup) Ppepared beef stock
1 x 410g can Rhodes Quality Black Beans, drained and rinsed
65ml (¼ cup) chopped coriander

To serve: Nachos, avocado, chopped spring onions and sour cream.

Method:

  1. Heat the oil in a large saucepan.
  2. Add the mince and fry to brown.
  3. Continue cooking over medium heat until any liquid has reduced.
  4. Add the garlic, onion, carrots and peppers and simmer until softened.
  5. Add the cumin and chilli flakes and stir to mix.
  6. Add the Rhodes Quality Chopped and Peeled Tomatoes, Rhodes Quality Tomato Paste Cup and the beef stock and simmer for another 15 minutes.
  7. Add the Rhodes Quality Black Beans and heat through.
  8. Season to taste and stir through the coriander.
  9. Serve topped with the avocado, spring onions, sour cream and nachos.

Recipes and images supplied. Find more inspiration #ForTheLoveOfTheGreatIndoors or recipe suggestions @RhodesQuality here.

Also read:

6 tips to eco-friendly cooking in Winter
Top tips to get your kids involved in home cooking

 

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