Food Editor Lichelle May explores the art of making homemade marshmallows and fun recipes to use them in. Think toasted marshmallow, sweet and sticky cookie dessert or even the fruit-filled variety.

Homemade vanilla marshmallow 

Soft, pillowy and worlds apart from its store-bought counterpart, homemade marshmallows turn simple ingredients into pure joy. 

Makes 1 tray (30x21cm) 

Ingredients

2 sachets (10g each) powdered gelatine
1 cup (250ml) water
2 cups (400g) granulated sugar
½ tsp (2.5ml) white vinegar
100g (75ml) glucose syrup
Pinch of salt
2 tsp (10ml) vanilla paste
¼ cup (30g) corn flour
2 Tbsp (16g) icing sugar

Method

1. Mix gelatine and ½ cup (125ml) water in the bowl of a stand mixer and set aside.
2. Line a 30x21cm tin with baking paper and spray with non-stick spray.
3. Heat the remainder of the water, sugar, vinegar and glucose syrup over medium heat. Swirl the pot now and again to help the sugar dissolve. Once the sugar has dissolved, bring the mixture to a gentle simmer. 
4. Use a pastry brush dipped in hot water to gently remove any sugar crystals from forming on the sides of the pot. Be sure to squeeze extra water out from the brush to not add any extra liquid to the sugar mixture.
5. Gently swirl the sugar mixture regularly to evenly distribute the heat and to avoid hot spots. Cook the syrup until firm ball stage (118°C-120°C).  (See cook’s note.)
6. Using the whisk attachment, turn the mixer on to break up the gelatine. Gently pour the hot sugar mixture into the mixer while whisking on a low-medium speed. Take care not to pour the syrup onto the whisk attachment to prevent it from splattering, which may cause burn injuries. 
7. Continue until you’ve added all the syrup. (The heat of the syrup will melt the gelatine.) 
8. Increase speed up to medium, and add salt and vanilla. Whisk for about 6-8 minutes. Scrape down the sides to ensure even mixing. 
9. The base should become smooth, white and fluffy, and it should expand roughly three times in size. The mixture should resemble a thick, glossy and delicate meringue. 
10. Use a silicone spatula to scrape out the marshmallow mixture onto the prepared tin while still warm. Allow to set for about 4-6 hours at room temperature. 
11. Combine corn flour and icing sugar. Dust a knife in the mixture to prevent sticking. Cut marshmallows into squares and dust lightly in the same icing mixture. Store in an airtight container. 

Cook’s note: To check firm ball stage, drop a small amount of the syrup into a cup of cold water. If a firm, pliable ball forms that holds its shape but flattens when squeezed between the fingertips – then it is ready.

Flavour Variations  

Coffee Swirl  

Method 

Mix 1½ Tbsp (22.5ml) coffee granules, ½ Tbsp sugar (7.5ml) and 1 Tbsp (15ml) boiling water. Once the vanilla marshmallow base is spread out into the tin and ready to set, swirl the coffee mixture through the marshmallow before setting.  

Toasted Coconut  

Method 

Add ½ cup (125ml) toasted desiccated coconut to the vanilla marshmallow mixture when adding the salt and vanilla paste. When sliced, roll marshmallows in 1 cup toasted (250ml) desiccated coconut instead of the corn flour mixture. 

Fruit Filled  

Method  

Spread half of the vanilla marshmallow mixture into a prepared tin. Spread ⅓ cup (80ml) thick fruit puree of your choice on the marshmallow and top with the remainder of the marshmallow mixture.  

Good to know: Glucose syrup, also known as corn syrup, is a sweetener that is commonly used in confectionery and frozen desserts. Glucose syrup’s function is to control the formation of sugar crystals and can be found at your local baking shop .

Salted caramel sweetie pies

The perfect balance of rich and indulgent — this is a great recipe to try for some holiday-inspired kitchen adventures. 

Makes 8-10 

Ingredients

½ batch homemade vanilla marshmallow
8-10 digestive biscuits
⅓ cup (80ml) store-bought caramel sauce
Pinch flaky salt
220g dark chocolate, melted  

Method

1. Place vanilla marshmallow mixture, while still warm, in a piping bag. 
2. Pipe some marshmallow mixture in the middle of each digestive biscuit. Take care not to spill over the sides of the biscuits. 
3. Using a teaspoon, make an indent in each marshmallow deep enough to hold some yummy caramel sauce. 
4. Combine the caramel sauce and salt then mix well. Scoop some of the sauce into the prepared marshmallow cavities. 
5. Continue to pipe the marshmallow mixture to enclose the caramel sauce. Set aside for about 30 minutes to allow the marshmallows to set. 
6. Once set, dip the marshmallow in chocolate and allow to set. 

Froot Loop squares  

Bright and chewy cereal-marshmallow squares – be adventurous and try to make these with your favourite breakfast cereal. 

Makes about 24 squares  

Ingredients 

¼ cup (60g) butter
5 cups (300g) mini marshmallows
5 cups (250g) Froot loops  

Method  

1. Line a 25x18cm tin with cling wrap and spray with non-stick spray. 
2. Melt butter in a large pot. Once melted, add marshmallows and stir on a medium-low heat until melted. 
3. Add Froot loops and mix through. 
4. Transfer mixture to prepared tray and flatten. (See cook’s note below.) 
5. Allow to set for about 1 hour before slicing into bars. 

Cook’s note: When flattening the mixture, the harder you press, the more compressed the bars will be. If you only gently spread the mixture in the tin, the bars will have more air captured and not be as compact. Depending on your desired results, you can control the outcome you prefer.  

Cinnamon crunch cookie slices 

The perfect balance of rich and indulgent – this is a great recipe to try for some holiday-inspired kitchen adventures. 

Serves 6-8 

Ingredients 

1 cup (250g) salted butter, at room temperature 
1 cup (170g) dark brown sugar 
¼ cup (60ml) honey
¼ cup (60ml) apple sauce
1 large egg 
2 tsp (10ml) vanilla 
2 ⅔ cups (400g) flour 
1 tsp (5ml) bicarbonate of soda 
1 Tbsp (15ml) ground cinnamon
1 tsp (5ml) salt 
1 cup (175g) milk or dark chocolate chips 
3 cups (180g) marshmallows, cut in half  

Method 

1. Melt the butter in a pan and allow to brown slightly.  Set aside to cool. 
2. Preheat the oven to 180°C. Line a 22cm square tin with baking paper and spray with non-stick spray.  
3. Whisk the cooled butter, ¾ of the sugar, honey, apple sauce, egg and vanilla for about 2 minutes. 
4. Sift flour, bicarbonate of soda, cinnamon and salt in a separate bowl.
5. Fold the dry ingredients and chocolate chips through the butter mixture until a cookie dough forms. 
6. Press half of the cookie dough into the prepared tin, placing the remainder of the dough covered in the fridge. Bake for 15 minutes. 
7. Remove from oven and set the oven on grill.
8. Top the pre-baked cookie mixture with marshmallows and grill for 1 minute until the marshmallows start toasting. 
9. Remove from oven and place the oven on 180°C again.  
10. Crumble the remainder of the cookie dough over the marshmallows and sprinkle with remaining sugar.  
11. Bake the mixture for another 15-20 minutes.
12. Allow to cool for 20 minutes in the tin before removing and slicing. Serve warm.

Recipes & styling: Lichelle May
Photography by: Zhann Solomons

The post 4 Fun marshmallow treat recipes appeared first on MyKitchen.

Chilli crunch is a spicy condiment made from toasted chillies, garlic and flavourings in oil – the perfect multi-sensory addition to any dish!  

 Chilli crunch  

Drizzle it over noodles, eggs, roasted veggies or just about anything really, to add heat, texture and aroma.  

Makes 1½ cups  

Ingredients 

½ cup whole dried chillies 
1 cup vegetable or canola oil 
1 cinnamon stick 
2 whole star anise
1 tsp Sichuan peppercorns 
5-6 cloves garlic, chopped
3cm ginger, peeled and chopped
1 tsp paprika or smoked paprika
3 Tbsp roasted and lightly salted edamame beans (or peanuts), chopped
2 Tbsp crispy onion sprinkle 
½ tsp salt
1 tsp brown sugar 
1 tsp toasted white sesame seeds  

Method 

1. Remove any stalks from the chillies, place in food processor and pulse until coarsely chopped. If preferred, use ⅓ cup chilli flakes instead.  
2. Heat about ¼ cup of the oil on a medium-low heat in a deep pan. 
3. Add whole spices, garlic and ginger. Sauté for about 4-6 minutes until fragrant and the garlic starts to crisp up but not burn.  
4. Add paprika, chilli flakes and the remaining oil. Heat for about 4-5 minutes. The oil should never reach smoking point.
5. Turn off the heat, remove cinnamon and star anise and discard. 
6. Add edamame beans or peanuts, crispy onion sprinkle, salt, sugar and sesame seeds. Stir until sugar has dissolved. 
7. Place chilli crisp in a jar, seal and allow to cool completely.  
8. Store in the fridge for up to 3 months.

Recipe & Styling: Lichelle May 
Photography: Zhann Solomons 

The post Chilli crunch appeared first on MyKitchen.

Silky custard and buttery pastry come together in a golden syrup hug that melts on the tongue like a dessert daydream and best of all, you only need a few pantry staples. 

Golden syrup custard tart

Serves 6-8 

Ingredients

½ packet (250g) phyllo pastry, defrosted
½ cup (125g) butter, melted
3 cups (750ml) milk
½ cup (125ml) custard powder
½ cup (125ml) golden syrup + extra for drizzling 

Method

1. Preheat oven to 190°C.
2. Grease a 25cm round, fluted tart tin. 
3. Brush a phyllo sheet with butter, fold in half and place in prepared tin. 
4. Repeat with remaining phyllo, making sure they overlap to form a base/shell. 
5. Bake for 25-30 minutes until golden brown. Set aside to cool.
6. Heat milk over medium heat.
7. Whisk in custard powder and golden syrup.
8. Cook while stirring for about 3-5 minutes until thickened.
9. Pour into pastry shell and smooth out the top. 
10. Chill in the fridge for 2 hours or until set.
11. Drizzle with extra golden syrup just before serving.

Cook’s tips 

1. Replace phyllo pastry with puff pastry or short crust pastry. Be sure to weigh it down with a piece of baking paper and baking beans or rice while baking
2. For an ultra-velvety finish, whisk about 1 tablespoon of butter into the custard before pouring into the tart shell. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Mini carrot cake loaves

The post Golden syrup custard tart appeared first on MyKitchen.

These carrot cake loaves are moreish and light. This is the sweet treat your family and friends will ask you to make over and over again. 

Mini carrot cake loaves

Makes 12 

Ingredients

For the carrot cake: 

2 cups (300g) flour
2 tsp (10ml) baking powder
½ tsp (2.5ml) bicarbonate of soda
1 tsp (5ml) salt
2 tsp (10ml) cinnamon
½ tsp (2.5ml) all spice
½ tsp (2.5ml) ground cardamom
1 cup (250ml) canola oil
1⅓ cups (300g) light brown sugar
4 large eggs
½ cup (120g) sour cream
2 tsp (10ml) vanilla extract (or paste)
270g carrots, peeled and roughly grated
⅓ cup (80g) pecan nuts, toasted and chopped
1 lemon, zested and juiced 

For the cream cheese icing: 

⅔ cup (160g) butter, at room temperature
1 tub (200g) full-fat cream cheese, at room temperature
2 tsp (10ml) vanilla paste
Pinch salt
3⅓ cup (430g) icing sugar, sifted
1 lemon, zested 

Edible flowers, to garnish
Dried carrot (See cook’s tip) 

Method

1. Preheat oven to 180°C.
2. Spray 2 x 6-hole mini loaf tin or 30x22cm sheet pan with non-stick spray.
3. Sift together flour, baking powder, bicarb and salt. Add spices and mix though.
4. In a separate bowl, whisk oil and sugar until creamy.
5. Add eggs one by one, mixing well after every addition.
6. Add sour cream, vanilla, carrots, nuts, lemon zest and 1 Tbsp lemon juice. 
7. Add the wet ingredients to the dry ingredients and fold through until just combined into a batter. 
8. Transfer to the prepared tin.
9. Bake 15-20 minutes for the mini loaves (or 45 minutes for a sheet cake) or until a skewer comes out clean. Allow to cool on a cooling rack.
10. For the cream cheese icing, whisk all ingredients for 2-3 minutes until smooth and creamy.
11. If the cake was baked as a sheet, cut into portions. Ice cake loaves or squares to your liking. Decorate with edible flowers and dried carrot crisps just before serving. 

Cook’s tip 

To make the dried carrot crisps, preheat oven to 100°C. Use a vegetable peeler to make some thin carrot peels. Place the peels on an oven tray, making sure they do not lie on top of each other or are clumped up. Place in the oven to dry out for about 1 hour. While drying out, gently move the peels around on the tray every 20 minutes for even drying. Cool and store in an airtight jar. 

Recipes & styling: Lichelle May
Photography: Zhann Solomons

Also read: Pickled fish toast

The post Mini carrot cake loaves appeared first on MyKitchen.

Easy and sophisticated, nothing says Easter like pickled fish. Swap the bread with hot-cross buns, if you are feeling adventurous. 

Pickled fish toast

Serves 4-6 

Ingredients

8 slices bread of your choice
¼ cup butter, softened
¼ cup mixed sesame seeds

1 tub (500g) store-bought pickled fish
1 avocado
1 lemon, zested and juiced
Salt and milled pepper
1 spring onion, peeled into ribbons (see cook’s Tip).
Coriander or micro leaves, to garnish 

Method

1. Cut each slice of bread into 4 squares.
2. Spread the butter on both sides of the bread. Press only the buttered side of the bread into the sesame seeds, ensuring it sticks well. 
3. Heat a pan over medium heat and toast the bread on both sides. 
4. Top the toast with pickled fish (don’t skimp on the onions and sauce in the tub). 
5. Cut the avo into blocks, add lemon zest and juice. Season. 
6. Top the toast with avo cubes, spring onion curls and herbs. Season with milled pepper. 

Cook’s tip: Use a sharp vegetable peeler to shave the spring onion into ribbons, down the length. Place the ribbons into ice water for 15-20 minutes for them to curl up.

Recipes & styling: Lichelle May
Photography: Zhann Solomons

The post Pickled fish toast appeared first on MyKitchen.

Easter weekend is here and of course that means road trips are a plenty. The most exciting part? Padkos snacks of course – without the common mistakes of soggy bread or stale chips. Here are our top tips to help you prep your padkos to perfection!  

1. No cooler box, big problem  

The number one issue with padkos and other road food snacks is the possibility of food spoiling in the car due to the heat. Melted chocolate is not pleasant and can be insanely messy too. Dairy items will go bad in a matter of minutes and if you’re thinking of packing ice cream, forget about it. If you really want to have something chilled, stop at a garage on the way for a quick ice cream break, and this will also avoid any possibility of drips and messy packets on the floor. Carry a decent size cooler box that can fit your snacks comfortably, along with a few extra ice packs to keep everything perfectly chilled.  

@tshepey_hope Lets pack together #snackbag #coolerbox #medication #ticktockbotswana #southafricatiktok #ticktockbotswana #vacation ♬ original sound – tshepisoHope

2. The basic tools and essentials are important  

Padkos is not as enjoyable without having the necessities in place, and by that, we mean paper towels or disposable napkins, wet wipes, straws, a dirt packet and utensils (if needed). While this may sound trivial and kind of obvious, these small things can make the rest of the road trip rather uncomfortable if you don’t have them. Start by making a little checklist for yourself before you begin packing, that way these items won’t get left behind or forgotten.  

3. Balancing your health snacks with unhealthy options are key  

While a lot of us would gravitate towards sugary options for a quick snack fix, it is so important to have a healthy mix of items on your road trip. Savoury options like biltong and raw nuts, sweeter options with fruit or nougat bars and then some gummy sweets and chocolates just to round out the variety is top tier snack packing. Don’t forget to also vary your drinks. Water is and will always be key, perhaps an energy drink for when there is a dip and then probably a fruit juice or two for a boost of glucose.  

4. Easy does it with ready-to-eat snacks  

The car is not the easiest place to eat, whether it’s the bumpy roads, twists and turns, something as simple as a sandwich can even get out of hand. With that in mind, try keeping the food simple and mess free so that you can prep the night before. Simple bagels with easy toppings like chicken mayo or cheese and tomato are quick to make and simple to hold. Biltong is another great snack that requires no prep besides a quick purchase from the shop. A sure favourite is springrolls and samoosas, prepped and cut fruit, or even mini portions of regular items (sliders for example will go down so well). If you want more variety, pack your treats in a snack box that allows you to carry many options under just one container.   

@caitliniola Road trip snack restock All my favs but I’m not sure why the apricots are that colour #restock #snacks #satisfyingvideos #asmr #relaxing ♬ Relaxed (Sped Up) – MC Mablo Dos Paredões

Words: Yashna Balwanth 
Photography: Pexels  

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