10. Gut-loving yoghurt bark
This is an easy and healthy snack for those looking to stick to the New Year eating goals by Meg Laverey AKA The Good Gut Guru. This snack doesn’t require much: line a baking tray with baking paper, pour in plain yoghurt and top with your favourite berries, nuts and a drizzle of yoghurt. For the summer heat, it’s best to serve the bark straight from the fridge to avoid it melting.
Get the recipe for gut-loving yoghurt bark here.
9. Loadshedding platter
From beach days to picnics, the weather called for plenty of entertaining and get-togethers. Whether it’s just you and the fam, or friends too, there’s no need to plan a complex menu. Cut some corners with store-bought bites and refreshments.
Get the recipe for this loadshedding platter here.
8. Melkkos with deep-fried pasta
For a recent TikTok video, TASTE contributor Emma Nkunzana put a twist on a South African boarding school classic: melkkos. Emma topped the creamy dessert with deep-fried pasta to give it more crunch. If you have similar memories, give this recipe a try to update a well-loved budget favourite.
Get the recipe for melkkos with deep-fried pasta here.
7. The Zaza Sandwich (with swanky sauce)
Love was in the air for Valentine’s Day with deputy editor, Khanya Mzongwana’s ode to her partner. The sandwich was inspired by her partner, Zaza’s favourite sandwich fillings (why pick one when you add them all?) and their first date. Ready to feel the love? Make this sandwich!
Get the recipe for the Zaza sandwich here.
6. Classic Cremora tart
This classic South African fridge tart recipe by Bianca Strydom is a tried and tested favourite. It uses everyday pantry ingredients and doesn’t require any fancy equipment: just a cake tin, the fridge, and a little bit of patience.
Get the recipe for classic Cremora tart here.
5. Moscow mule
Looking for a new twist on a classic cocktail? We’ve made Moscow mule with ginger beer from Woolworths’ new flavoured sparkling fermented drink range. Make it even more bougie with fancy ice.
Get the recipe for Moscow mule here.
4. Sticky honey miso glazed hake with crunchy veg
Budget-approved recipes are always welcome. This hake recipe is a departure from the popular deep-fried fish and chips. Save time with storebought battered hake fillets and brush with a sticky miso glaze after baking. The veggies are oven-roasted leaving you with time to help the little ones with their homework or set the table. It’s a weeknight supper that’s kind to your pocket and is ready to serve in 30 minutes.
Get the recipe for sticky honey miso glazed hake with crunchy veg.
3. Spicy cabbage hash browns with crispy fried eggs
Are you fan of bubble and squeak? You’re going to love the WList’s take on the dish. Add additions like gochujang, ginger, Szechuan oil and spring onions to give the dish an Asian twist. Serve for breakfast, lunch, or dinner, with a price tag per serving that’s that good, you’ll want to make it every day. 
Get the recipe for spicy cabbage hash browns with crispy fried eggs here.
2. Caramel tres leches cake
Tres leches is a popular dessert throughout Latin America, usually made using heavy cream, evaporated milk, and condensed milk. For this version, we’ve also added a glorious caramel cream using Nestlé Caramel Treat that you’ll want to eat by the spoonful and sprinkled over crushed Aero chocolate for the finishing touches.
Get the recipe for caramel tres leches cake here.
1. Pumpkin fritters
Pumpkin mash, eggs, and flour are mixed to form a batter, fried and immediately dusted with cinnamon sugar. There’s a reason this recipe always comes tops and reigns supreme. If you need a refresher, watch our recent TikTok video below.
@wwtaste This easy pumpkin fritter recipe is one of our top 10 most-viewed recipes every year for a reason. It’s super easy, no fail, and dare we say it, *might* even get your kids to eat a vegetable! This recipe was created by TASTE columnist Sam Woulidge and is a favourite of her son Seb. Demonstrated here for you by the lovely @Emma Nkunzana! INGREDIENTS 500 g pumpkin, steamed, drained and cooled 2 free-range eggs, beaten 60 g cake flour 1 t baking powder, heaped Salt, a pinch Butter and oil, for frying Cinnamon sugar, for sprinkling COOKING INSTRUCTIONS 1. Mash the cooled, steamed pumpkin with a fork once. (I’m lazy so I buy the @Woolworths SA ready-cubed pumpkin in packets and steam it in the microwave according to package instructions). 2. Add the beaten eggs and mix. Sift in the cake flour, baking powder and salt. 3. Melt a little butter in a pan and add a little oil. When it starts sizzling, drop in heaped teaspoons of batter, making sure that they are nicely spaced apart, and fry each side until lightly browned. 4. Remove from pan and drain on kitchen paper. 5. Sprinkle with cinnamon sugar and eat warm. #pumpkinfritters #pampoenkoekies #easyrecipes #foodtok #southafrica #pumpkin ♬ Pumpkins – Chris Alan Lee
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