Our Favourites: Ideal Meals for your Self-Catering Holiday

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:

Mango and Grilled Chicken Salad

This fruity chicken salad is ideal for a summer vacation (and it’s healthy!)


  • 450 gr chicket fillets
  • ½ teaspoon salt
  • ¼  teaspoon pepper
  • 6 cups of mixed salad greens
  • 60 ml balsamic vinaigrette
  • 1 mango, peeled and cubed
  • 1 cup fresh sugar snap peas, halved lengthwise


  1. Toss chicken with salt and pepper
  2. On a lightly oiled rack, grill chicken over a medium heat or roast on each side until no longer pink, 3-4 minutes
  3. Cut chicken into 3 cm pieces
  4. Divide greens among 4 plates and drizzle with vinaigrette
  5. Top with chicken, mango and peas; serve immediately

Recipe adapted from: www.tasteofhome.com


One-Pot Cheesy Pasta Bake

This is an simple family favourite pasta bake.


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 250 gr chorizo or ham, sliced or cubed
  • ¾ teaspoon dried oregano
  • 1 ¼ cups unsalted chicken stock
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups unsalted crushed tomatoes or tomato sauce
  • 250 gr uncooked whole-grain spiral pasta
  • 5 ounces fresh baby spinach
  • 1 cup pre-shredded mozzarella cheese


  1. Preheat the oven
  2.  Heat oil in large ovenproof skillet and sauté onions. Add chorizo / ham and oregano, fry for 2 minutes.
  3. Add stock, salt, pepper, tomatoes, and pasta; bring to a boil. Cover, reduce heat, and simmer 12 to 13 minutes or until pasta is done. Stir in spinach.
  4. Sprinkle cheese over pasta mixture. Place pan in oven; bake until cheese melts and begins to brown.

Recipe credit: www.myrecipes.com/


Fudgy Chocolate Brownies

This one you can pre-make at home, we just can’t guarantee that it would last as we are these treats will be picked off not long after they were baked….


  • 175 gr unsalted butter
  • 230 gr 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 gr of cocoa powder
  • 250 gr of cake flour
  • 5 ml of salt
  • 250 gr chocolate chips
  • 125 ml fresh cream


  1. 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.
  2. In a microwave-safe bowl, combine the butter and 75 gr of the 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.
  3. Add the cocoa powder, flour, salt, 75 gr 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.
  4. 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.
  5. Remove from the oven and place on a wire rack to cool completely in the pan before cutting into squares.
  6. Place 80 gr of the chopped chocolate and cream in a microwave proof bowl.
  7. Heat at 30 second intervals, whisking at each interval until mixture is silky and smooth.
  8. Drizzle ganache over cooled brownies.


Recipe credit: https://www.whatsfordinner.co.za/ and Natasha Maseko