Looking for easy, tasty meals to try at home? We’ve rounded up a few fantastic recipes from Pick n Pay that the whole family will love! From comforting classics to fresh new favourites, there’s something here for everyone. Click on the picture to visit their website and order all the ingredients you need.
Blueberry Flapjacks
Light and fluffy flapjacks bursting with juicy blueberries, perfect for a leisurely Easter brunch
Ingredients List
- 2 (6s each) Kismet vanilla flapjacks
- 1½ cups (375ml) PnP double cream blueberry yoghurt
- 1 punnet (125g) blueberries
- 6–8 scoops ice cream of your choice
- Fresh mint, to garnish
- Honey, to garnish
Method
- Stack the flapjacks with yoghurt in between.
- Served topped with blueberries. Top with ice cream and garnished with mint and honey.
Lamb Chops
Succulent, perfectly seared lamb chops with simple herb-and-lemon seasoning, ideal for Easter grilling
Ingredients List
- 1kg lamb loin chops
- 1 Tbsp (15ml) Maldon salt
- Juice (120ml) and grated peel of 2 lemons
- 2 cloves garlic
- 4 sprigs rosemary, leaves picked
- 10 sprigs thyme, leaves picked
- ¼ cup (60ml) olive oil
- 1 lemon, cut into wedges, for serving
- 1 red onion, quartered and grilled, for serving
- Rocket, for serving
Method
- Prepare hot braai coals.
- Season the lamb chops with salt.
- Use a pestle and mortar to crush lemon peel and juice, garlic, herbs and olive oil into a paste.
- Cover the chops in the paste and allow to marinate for 30 minutes.
- Braai over hot coals to your liking.
- Plate the chops, garnish with lemon wedges, red onion and rocket. Serve warm.
Mediterrenean-Style Stuffed Leg of Lamb
Tender lamb filled with a fragrant mix of herbs, olives and feta for a feast-worthy centrepiece
Ingredients List
- 1.5kg–1.8kg deboned and butterflied leg of lamb
- Salt and milled pepper
- 1 Tbsp (15ml) ground cumin
- 2 Tbsp (30ml) canola oil
- 2 shallots, chopped
- 6 cloves garlic, minced
- 15 sprigs each origanum and rosemary, picked and chopped
- Grated peel of 2 lemons
- ½ packet sundried tomatoes, drained and chopped
- 200g pitted calamata olives, drained and chopped
- ¼ cup pickled red onion
- 10g micro leaves, to garnish
- 1 PnP garlic bread, for serving
- ⅔ cup (160ml) PnP tzatziki, for serving
Method
- Preheat the oven to 180°C or prepare hot braai coals.
- Rub the lamb with salt, pepper and cumin.
- Heat oil in a pan and sauté the shallots and garlic on medium heat for about 10 minutes.
- Add the herbs, grated lemon peel, sundried tomatoes and olives and sauté for another 2–3 minutes, or until fragrant.
- Place the lamb on a clean work surface, spoon over the olive stuffing, roll up and tie with kitchen string.
- If roasting in the oven, place the lamb in a baking dish and roast for about 45 minutes.
- If cooking the lamb on the braai, cook over hot coals for about 15 minutes.
- Garnish with pickled red onion and micro leaves.
- Serve with garlic bread and tzatziki.
Raspberry Cheesecake Pastries
Inspired by the TikTok raspberry cheesecake Danishes, we used plain puff pastry for extra flaky bite.
Ingredients List
- 2 boxes (400g each) all-butter puff pastry, defrosted
- Egg wash, for glazing
- 1 punnet (350g) raspberries + extra for serving
- ½ cup (100g) granulated sugar
- 1 tub (230g) medium-fat cream cheese
- ¼ cup (60ml) cream
- ½ cup (110g) caster sugar
- Icing sugar, for serving
Method
- Cut 16 rounds out of the pastry using a 9cm round cookie cutter. (Don’t roll the pastry any thinner).
- Cut a smaller circle into half of the puff pastry circles using a 5-cm cookie cutter. Remove the inside that was cut out to create rings.
- Brush tops of rings with egg wash and place brushed-side down on top of circles, pressing slightly to secure. Chill for 20 minutes, or until ice cold.
- Meanwhile, place berries and granulated sugar in a pot and bring to a simmer. Cook until jammy, about 15–18 minutes. Cool.
- Whisk together cream cheese, cream and castor sugar, or blitz using a stick blender to create a smooth filling.
- Preheat oven to 200°C.
- Spoon 1–2 Tbsp cream cheese mixture into the cavities of the pastries.
- Bake for 20 minutes.
- Remove and add a spoon of jammy raspberry mixture each to the cavities.
- Return to oven and bake for another 8–10 minutes, or until golden. Remove and cool on a wire rack.
- Just before serving, dust generously with icing sugar. (To dust only the rim of the pastry, cover the centre with baking paper before dusting).
- Serve immediately with extra raspberries.
PnP Smash Burger Taco
A fusion of burgers and tacos for a delicious twist.
Ingredients List
- 1 pack PnP Beef Burgers (8’s, 800 g)
- 8 small soft taco tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup sliced pickles
- 1/4 cup mayonnaise
- Salt and pepper, to taste
- 2 tbsp oil or butter for frying
Method
- Heat a large skillet over medium-high heat and add oil or butter.
- Place a PnP beef patty directly onto the skillet. Lay a tortilla over the patty and press down firmly with a spatula.
- Season with salt and pepper.
- Cook for 2-3 minutes, then carefully flip the tortilla with the patty attached. Cook for another 1-2 minutes.
- Repeat with remaining patties and tortillas.
- Assemble by adding shredded lettuce, diced tomatoes, and sliced pickles to the patty side of the tortilla.
- Drizzle with mayonnaise.
- Fold the tortilla into a taco shape and serve warm.
Roast-veggie Buddha Bowls with Herb Mayo
Nourish your body with this delicious bowl that’s packed with fibre, vitamins and plant-based goodness.
Ingredients List
- 1kg PnP vegetable potjiekos mix
- 2 Tbsp (30ml) olive oil
- Salt and milled pepper
- ½ cup (125ml) PnP Live Well reduced-oil mayo
- Handful fresh flat-leaf parsley
- ½ punnet (10g) fresh coriander
- Grated zest and juice (120ml) of 2 lemons, plus extra grated peel for garnishing
- 1 corn on the cob
- 2 cups (500ml) cooked PnP Live Well red and white quinoa
- 100g multi-coloured baby tomatoes, halved
- 30g red onion pickle
- 2 avocados
- 2 Tbsp (30ml) lemon juice
- 1 tsp (5ml) chilli flakes
Method
- Preheat the oven 180°C.
- Place the potjiekos mix in a baking tray, drizzle with olive oil and season. Roast for about 45 minutes to 1 hour, or until cooked.
- For the herb mayo, blend the mayo, herbs, and lemon peel and juice together. Season.
- Grill the corn on high heat until it’s cooked and has lovely charring, then gently cut the corn off the cob.
- Flash-fry the cherry tomatoes for 1 to 2 minutes.
- To assemble the bowls, arrange the quinoa, roast potjie veg, corn, tomatoes and onion pickle in serving bowls.
- Slice avo and drizzle with lemon juice. Place in the bowls and finish with lemon zest, chilli flakes and herb mayo.
Festive Braailoumi Skewers
Play around with flavours to customise these skewers to suit your menu.
Ingredients List
- 2 red peppers, cut into 3cm x 3cm squares
- 2 large baby marrows, sliced
- 1 packet (350g) baby brinjals, cut into rounds
- 2 packets (about 400g) PnP braailoumi, cut into 3cm x 3cm squares
- 8 long rosemary stems or wooden skewers
- Marinade:
- ¼ cup (60ml) olive oil
- 1 Tbsp (15ml) PnP Let’s Cook crushed ginger and garlic paste
- Juice (60ml) and grated peel of 1 lemon
- 1 tsp (5ml) ground cumin
- Pinch each cinnamon, chilli flakes and allspice
- Salt and milled pepper
- For serving:
- Double-cream yoghurt
- Handful fresh mint, chopped
- Handful pomegranate rubies
Method
- Thread vegetables and braailoumi alternately onto rosemary stems or skewers.
- Mix marinade ingredients together and baste skewers with half the mixture.
- Cook over medium-hot coals, turning from side to side so that they brown and cook evenly. Use remaining marinade to baste them as they cook.
- Place cooked skewers on a platter, drizzle with yoghurt and finish with a scattering of mint and pomegranate rubies. Serve hot.
Butternut Soup
No chopping, frying or roasting is required for this ultra-velvety butternut soup. Simply heat it up and serve with toasted bagels or crusty bread.
Ingredients List
- 1.2kg PnP butternut soup
- 2 sachets (35g each) PnP candied pumpkin & sunflower seed mix
- Chilli oil, for drizzling
- Handful fresh coriander or parsley, leaves picked
- 4–6 PnP seed topped sourdough bagels, toasted
Method
- Heat soup according to packet instructions.
- Divide among 4–6 bowls.
- Sprinkle with seed mix and drizzle with chilli oil.
- Top with coriander or parsley leaves and serve with toasted bagels on the side.
