The authentic recipe uses Japanese “Shokupan” (milk bread), which is light and fluffy. Our own unsliced government white bread will work perfectly for this, as it is also springy and full.

Makes 6

Ingredients

For the toast:

• 2 unsliced white bread loaves
• 3 eggs
• ¼ cup sugar
• 1 tsp vanilla extract
• ½ cup cream
• 2 cups milk
• ¼ cup butter, for frying

To serve:

• Icing sugar
• 6 scoops ice cream
• Golden syrup

Method

1. Slice each loaf into 3 x 8-10cm squares, then slice off the crust on all sides to create 6 loaves.
2. In a jug, whisk together the eggs, sugar, vanilla, cream and milk.
3. Arrange loaves in a deep tray and pour custard directly over them, it will soak into the bread and pool into the bottom of the tray.
4. Turn the loaves on all sides to coat in the custard, even pressing them down to help absorb as much custard as possible.
5. Preheat oven to 200°C.
6. Add butter to a large pan over medium-low heat.
7. Carefully remove 1-2 pieces (depending on the size of your pan) of bread from the custard, allow excess to run off before transferring into the pan.
8. Fry French loaves for 6-7 minutes, turning to caramelise on all sides.
9. Transfer slices to a roasting pan (or individual skillet) and bake for another 6-8 minutes, until crisped and puffed.
10. Serve hot French toast dusted with icing sugar, topped with a scoop of ice cream and finished with a drizzle of warm syrup.

Cook’s Note

The heat from the French toast melts the ice cream and syrup, creating a syrupy sauce as a dip for your bread.

Recipe & Styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons
Text Courtesy of: My Kitchen magazine

The post Viral Japanese French Toast appeared first on MyKitchen.

This recipe is inspired by the much-loved “Torrijas” (a Spanish French toast made with a spiced citrus custard, which is known for being the perfect mixture of a bread pudding and French toast.

Makes 10 slices

Ingredients

For the custard:

• 2 cups milk
• 1 orange, zested
• 2 Tbsp orange juice
• 1 cinnamon stick
• 2 Tbsp brown sugar
• 1 Kitka loaf
• 3 eggs, whisked well
• ¼ cup canola oil, for frying
• 2 Tbsp butter
• 6 Tbsp white sugar + extra to brûleé
• 1 tsp ground cinnamon

To serve:

• 500ml store-bought custard (optional)
• Honey

Method

1. Combine milk, orange zest and juice, cinnamon and brown sugar in a pot over high heat.
2. Once scalding, remove from the heat and set aside to cool and infuse for 20 minutes.
3. Slice Kitka loaf into about 10 pieces, 2-2.5cm thick.
4. Place eggs in a deep plate.
5. Pour milk into a deep tray, discard the cinnamon stick.
6. Soak each slice of bread in the custard for 20-30 seconds.
7. Heat oil and butter in a pan over medium heat.
8. Remove 1-2 slices of bread from the milk and coat each in the whisked egg.
9. Remove and hold over the plate to allow any excess to drip off, then transfer to the hot pan.
10. Fry bread for 2-3 minutes until golden and glossy, flipping halfway. Repeat with remaining slices (if the butter in the pan starts to burn, drain and wipe clean before continuing with remaining slices).
11. Combine white sugar and ground cinnamon on a plate
12. Once cooked, coat each slice in the cinnamon sugar, then transfer to a cooling rack.
13. Enjoy French toast as is or serve on a bed of custard as below.
14. Pour a serving of custard into a deep plate or bowl, nestle a slice of French toast on top, and add a last glug of custard on top of the toast.
15. Sprinkle 1-2 Tbsp sugar onto the custard on the toast, then use a kitchen torch (or oven grill) to brûleé the sugar until golden. Serve immediately.

Recipe & Styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons
Text Courtesy of: My Kitchen magazine

The post Spanish-Inspired French Toast appeared first on MyKitchen.

Tender chicken livers in a fiery peri-peri sauce singing with flavours of garlic and lemon. This is the perfect high-in-iron-and-fat brunch dish inspired by Mozambique. 

Creamy peri-peri chicken livers

Serves 4 

Ingredients

500g free range chicken livers
1 Tbsp olive oil
1 Tbsp butter
1 small onion, finely chopped
½ red pepper, seeds removed and finely diced
3–4 bay leaves
6 large cloves garlic
2 tsp chilli flakes (optional)
2 tsp smoked paprika
1 cup peri-peri hot sauce
1 cup cream
1 lemon, zested and juiced
1–2 Tbsp brandy (optional)
Chopped parsley, to garnish
Portuguese rolls, to serve 

Method

1. Trim the chicken livers and pat dry with paper towel. Season. 
2. Heat olive oil and butter on a high heat and flash fry the chicken livers for about 1-2 minutes per side till golden on the outside. Remove from pan and set aside. 
3. In the same pan, on a medium heat, sauté onion, pepper and bay leaves for about 3-4 minutes. 
4. Add garlic, chilli flakes and paprika and fry for another 2-3 minutes. 
5. Add peri-peri sauce, cream, lemon zest and a splash of lemon juice, to taste. 
6. Add brandy if using. Allow the sauce to simmer for about 4-5 minutes. 
7. Add back the chicken livers and simmer for another 5-10 minutes. 
8. Add parsley, season and serve with Portuguese rolls. 

Recipes & styling: Lichelle May
Photography: Zhann Solomons

Also read: 4 Breakfasts that taste like summer  

The post Creamy peri-peri chicken livers appeared first on MyKitchen.

Armed with this basic crust and custard, you can add just about any filling combinations you like! We’ve given you four flavours to choose from. 

Cheesy crust quiche

Serves 6-8 

Ingredients

For the cheesy shortcrust pastry: 

1⅓ cups (200g) cake flour
Pinch salt
½ cup (45g) Gruyère, grated
½ cup (125g) cold butter, cubed
1 egg yolk
About 2 Tbsp (30ml) cold water 

For the egg custard: 

4 large eggs, whisked
½ cup (125ml) milk
1 cup (250ml) cream
Salt and milled pepper
Filling of your choice (see sidebar) 

Method

1. Preheat oven to 180°C.
2. To prepare pastry, combine flour, salt, cheese and butter in a food processor and blitz to resemble fi ne breadcrumbs.
3. Add egg yolk and water while the processor is running until crumbs clump together.
4. Turn out onto baking paper and roll to about 2cm thick (the mixture is quite crumbly but will come together as you roll it). 
5. Rest in the fridge for 10-15 minutes to firm up.
6. Line a 23cm loose-bottom tart tin with pastry. (You can also use a shallow pie dish if you’re not unmoulding the quiche.) 
7. Prick the bottom with a fork and blind bake for 15-20 minutes.
8. Combine egg custard ingredients and season.
9. Add filling of your choice onto pastry base, pour over custard and bake for 35-40 minutes or until custard is set. 
10. Cool completely in the tin, unmould and serve with additional toppings. 

Choose your flavour 

Cheese, onion & smoked salmon quiche 

Combine 2 sliced spring onions, 1 packet (100g) salmon trout ribbons, ¼ cup cultured cream or sour cream and ½ packet (50g) goat cheese. Season and add to tart casing, as per recipe opposite. Serve topped with watercress and dollops of cultured cream. 

Caramelised potato & butternut quiche 

Sauté 1 sliced onion in 2 Tbsp butter until caramelised. Cube and roast 2 small-medium potatoes and 150g butternut until golden. Combine onions, veg and 2-3 sprigs each of picked, chopped thyme and rosemary. Season and add to tart casing, as per the recipe opposite. 

Blue cheese, bacon & mushroom quiche 

Combine 100g blue cheese, 250g cooked and sliced streaky bacon, 120g pickled red onion slices and 125g sliced portabellini mushrooms. Season and add to tart casing, as per recipe opposite. Serve sprinkled with chives. 

Baby marrow, kale & feta quiche 

Combine 2 discs (80g) of feta with 4 thinly sliced baby leeks, 3 chopped stalks of kale and 3 thinly sliced baby marrows. Season and add to tart casing, as per the recipe opposite. Serve topped with mint. 

Compiled by: Lichelle May
Photographs: Fresh Living Magazine

Also read: Camembert & pear crinkle quiche 

The post Cheesy crust quiche appeared first on MyKitchen.

Flaky croissants get a glow-up in this golden bake that’s an easy breakfast crowd-pleaser.

Croissant breakfast casserole 

Serves 6

Ingredients

4 croissants
1½ cups grated cheese of choice
4 slices gypsy ham
6 eggs
¼ cup milk
1 clove garlic, grated
Salt and milled pepper
100g plain goat’s cheese
⅓ cup preserved figs in syrup 

Method

1. Preheat oven to 180°C. Spray a 27cm oven-proof dish with non-stick spray.
2. Slice open croissants and fill with cheese and ham. Cut the filled croissants in half and pack in the prepared dish.
3. Whisk together eggs, milk and garlic. Season. Pour custard around the croissants and dot the goat’s cheese on top.
4. Bake for about 35-40 minutes or until the egg mixture is cooked and the croissants are golden on top.
5. Once cooked, brush the croissants with the fig preserving syrup.
6. Scatter with sliced or chopped preserved figs and serve warm.

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Yummy rolled croissant sandwich recipe

The post Croissant breakfast casserole  appeared first on MyKitchen.

These herby crêpes are perfect for a slow-Sunday breakfast or basically any-time of day meal.

Herby crêpes with whipped feta

Serves 4

Ingredients

For the whipped feta 

4 discs feta 

2 Tbsp feta water 

¼ cup plain yoghurt 

Handful herbs of your choice 

Milled pepper 

For the crêpes 

1 cup (25g) rocket 

1 cup (30g) baby spinach 

1 egg 

½ cup milk 

¼ cup water 

½ cup flour 

½ tsp baking powder 

Pinch salt 

1-2 Tbsp butter, melted 

For the filling 

2 Tbsp butter 

2 tsp olive or chilli oil 

2 baby leeks, sliced 

2 cloves garlic, minced 

1 cup frozen garden peas 

200g baby tomatoes, halved 

Salt and milled pepper 

For the crêpes

4 eggs, poached or fried to your liking 

Herbs or micro leaves, to garnish 

Lemon wedges, for serving 

Method

1. For the whipped feta, combine all ingredients into a blender and blend until smooth. Set aside.
2. For the crêpes, heat a pot of water and blanch the rocket and baby spinach for 30 seconds. Immediately plunge the greens into a bowl of ice water. Squeeze out any excess water.
3. Place the greens into a blender with the egg, milk and water. Blend until smooth.
4. Sift the flour and baking powder into a bowl and add salt.
5. Add herb mixture and whisk to combine.
6. Place ½ Tbsp of butter into a shallow pan and pour cup of the batt er into the pan. Swirl the pan to spread the batter evenly and cook for 1-2 minutes per side or until cooked. Place the cooked crêpes on a plate and cover with a clean tea towel until needed.
7. For the filling, add the butter and oil to a pan over medium heat.
8. Fry leeks for about 3-4 minutes, then add garlic, peas and tomatoes and fry for another 3-4 minutes. Season well.
9. Fill each crêpe with whipped feta, pea mixture and a poached egg. Enclose the crêpes and serve with herbs or micro leaves, lemon wedges and enjoy.

Recipe & styling: Lichelle May 

Photography: Donna Lewis 

Also read: Spicy herb roast chicken 

The post Herby crêpes with whipped feta  appeared first on MyKitchen.