Easter padkos ideas to make your long weekend travels easier

From smelly sandwiches to no-good junk food, padkos can either make your trip or become the downer that forces you to fork out a fortune for speedier travels.

Wayne Blake, group food and beverage manager at ANEW Hotels & Resorts, shares five creative, fuss-free snacks that taste so good you’ll want to start snacking before you’ve even left the driveway.

Rooibos and citrus nut cluster

Ingredients:

• 375ml mixed nuts
• 125ml unsweetened coconut flakes
• 60ml Rooibos tea
• 45ml honey
• 5ml finely grated orange zest
• 2.5ml sea salt
• White chocolate (grated)

Method:

1. Preheat your oven to 140°C and line a tray with baking paper.
2. In a bowl, mix roughly 375ml of nuts such as almonds and cashews with the coconut flakes, Rooibos tea, honey, orange zest and sea salt.
3. Toss the nuts and coconut in the tea, add the honey and orange zest until evenly coated, spread them onto the lined tray and roast in the oven for 10-12 minutes, or 6-8 minutes in the air fryer, until golden and dry to the touch.
4. Once roasted, allow to cool completely for at least 30 minutes on the tray, allowing the coating to set.
5. When cooled, break the nut mix into bite-sized clusters roughly 3-4cm each. For extra sweetness, drizzle with white chocolate and refrigerate for an hour. Store in an airtight container. This snack keeps at room temperature for up to 48 hours and is perfect for munching on the road.

Biltong and peppadew muffins

Ingredients:

• 250ml cake flour
• 5ml baking powder
• Pinch of salt
• Pinch of black pepper
• 2 eggs
• 123ml milk
• 60ml melted butter
• 125ml chopped biltong
• 60ml diced peppadews
• 50ml grated cheese

Method:

1. Preheat your oven to 180°C and grease a 12-cup muffin tin.
2. In a large bowl, combine the cake flour, baking powder, salt and pepper.
3. In a separate bowl, whisk two eggs and milk with the melted butter.
4. Fold in the chopped biltong, diced peppadews and grated cheddar cheese.
5. Add the wet mixture to the dry ingredients and stir gently until just combined. Spoon evenly into the muffin cups and bake for 18-20 minutes until golden in the oven.
6. Cool completely before packing.

Milk tart rusks

Ingredients

• 250ml tennis biscuits
• 100ml rolled oats
• 50 ml dessicated coconut
• 50ml castor sugar
• 5ml ground cinnamon
• 500ml full cream milk
• 60ml sweetened condensed milk
• 2 eggs
• 5ml vanilla essence
• 20 chocolate bars

Method

1. In a large bowl, combine the Tennis biscuits, rolled oats, desiccated coconut, castor sugar and 5ml ground cinnamon.
2. In a pot, heat full-cream milk with sweetened condensed milk over medium heat until warm but not boiling. Whisk in your eggs and vanilla essence, then pour slowly over the dry mixture, stirring until fully combined into a thick dough.
3. Press the dough firmly into a lined 20cm square tray.
4. Bake in a preheated oven at 160°C for 25-30 minutes until set and lightly golden.
5. Remove from the oven and allow to cool slightly. Slice into 18 to 20 bars, each roughly 10cm long.
6. Place the slices on a baking tray and return to the oven at 100-110°C for 2 to 2.5 hours to dry completely. Turn the rusks halfway through for even drying. They should be firm, crisp, and fully cooled before wrapping.
7. Wrap individually in wax paper and store in an airtight container.
8. These rusks stay crunchy at room temperature for hours, making them perfect for snacking on the road. Pack them for your journey and enjoy with your roadside coffee or tea break.

Dried fruit and peanut butter samoosas

Ingredients

• 200ml smooth peanut butter
• 100ml chopped dates
• 100ml raisins or sultanas
• 50ml desiccated coconut
• 30ml honey
• 550g spring roll pastry

Method

1. Preheat the oven to 200°C (or use an air fryer at 180°C).
2. In a bowl, combine peanut butter, chopped dates, your choice between raisins or sultanas, desiccated coconut and honey. Mix until evenly combined.
3. Lay out spring roll pastry sheets and cut them into strips approximately 10cm wide.
4. Place 20ml-25ml of the filling at one end of each strip, fold into triangular pockets and seal the edges with a little water.
5. Bake in the oven for 8-10 minutes (or air fry for 6-8 minutes) until golden and crisp. Cool completely before packing into an airtight container. These samoosas keep well for a few days and remain crunchy, making them perfect for the road.

Amarula popcorn clusters

A grown-up twist on a classic snack with a South African flair but still road-trip friendly.

Ingredients

• 100ml plain popcorn kernels
• 25ml butter
• 15ml Amarula
• 15ml brown sugar

Method

1. Pop the plain popcorn kernels in a large pot or air popper.
2. Once they’re all done, transfer to a large mixing bowl.
3. In a small saucepan over low heat, melt your butter with the Amarula and brown sugar until smooth and just combined, about 2-3 minutes.
4. Pour the mixture over the popcorn and stir gently to coat evenly. Spread the popcorn on a lined tray and allow it to cool for 15-20 minutes to set slightly.
5. Once cooled, break into clusters and store in an airtight container.
6. Add melted chocolate before cooling for extra indulgence!

Ed’s note: While the Amarula quantity is tiny, rather be safe by consuming these after your road trip if you are driving.

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