Social distancing is still the name of the game, so spending time with loved ones requires doing things a little differently. With these tasty recipes – that are easy to make and perfect for packing up and dropping off at family and friends – you can still spread the love, safely.

 

Plus, stand a chance to WIN! Watch the video below and then tell us in the comments section of our Facebook page how many recipes are featured in the video, to stand a chance to win a Pick n Pay voucher worth R3 500. Ts&Cs apply.

 

 

 

 

Cereal Marshmallow Bars

INGREDIENTS

 

60ml Butter

5 Cups white marshmallows

1/2 Cup condensed milk

4.1/2 Cups Fruit Loops

2 Cups Rice Crispies

 

To decorate

60g Speckled eggs

 

Method

Cut up the marshmallows into smaller pieces with a pair of scissors. Place the butter, marshmallows and condensed milk in a saucepan and melt over a low heat. Once the marshmallows have completely melted, stir in the Fruit Loops and the Rice Crispies. Working quickly to combine, spoon into a lined tin (27cm x 21cm) and press down slightly. While still warm, decorate with speckled eggs. Place in the fridge to set. Slice into squares and store in airtight containers.

 

Easy Leftover Lamb and Spinach Frittata recipe

INGREDIENTS

 

15ml Sunflower oil

1 Onion, chopped

1 Garlic clove, crushed

2.5ml Paprika

500g Leftover lamb or lamb mince, cooked

7 Eggs

100ml Milk

150g Baby spinach

 

Method

Preheat the oven to 180C. Heat the oil in a non-stick oven-proof frying pan, add the onion and cook for around 4 minutes, occasionally stirring until the onion has softened. Add the garlic, paprika, and lamb and cook for 2 minutes. In the meantime, beat the eggs and milk together in a bowl. Add the spinach to the pan and allow it to wilt, then pour the egg mixture over and stir it in. Cook for 2-3 minutes, pulling in the edges occasionally to keep the egg from sticking. Transfer the pan to the top of the oven and cook for around 6-7 minutes or until the lamb frittata is set. Once cooled, slice and pack into containers.

 

Chocolate Almond Cups

INGREDIENTS

 

100g Raw almonds

70g Almond butter (or any other nut butter)

65g Coconut oil, melted

50g Desiccated coconut

60ml Syrup

5ml Ground cinnamon

5ml Vanilla

2.5 Cups Coco Pops

 

Topping

 

1/2 Cup syrup

140g Coconut Oil, melted

70g Cocoa powder

100g Chocolate chips

 

METHOD

 

Line a 12-hole muffin tin with cupcake liners. Blitz almonds in a food processor until chopped. Add the nut butter, melted coconut oil, coconut, syrup, cinnamon, and vanilla to the nuts and pulse to combine. Divide the mixture between the muffin cases and press down with the back of a spoon. Freeze for 10 minutes or until firm.

 

Meanwhile, make the topping by combining the 125ml syrup, coconut oil, cocoa powder and choc chips in a jug. Pour on top of the chilled bases, dividing equally. Freeze for a further 30 minutes to chill and set. When ready to serve, peel away the cupcake liners and serve or pack into airtight containers.

  

GET THE INGREDIENTS

Get all the goodies you need for the long weekend with your RCS Store Card! Swipe your card at any Pick n Pay, Shoprite or Checkers and get pay zero transaction fees. Plus, get up to 55 days interest free* on all your purchases when you pay your outstanding balance in full when it’s due. You can also use your RCS Store Card to shop online at selected RCS retail partners, making social distancing that much easier.  

*Service and initiation fees apply.