Swap the pears for sliced apples or stone fruit instead. 

Vanilla pear tarte tatin

Serves 6 

Ingredients   

1 packet (400g) puff pastry, defrosted
2-3 medium pears
½ cup (100g) sugar
½ cup (125ml) water
2 Tbsp (30g) butter
2 Tbsp (30ml) cream
1 vanilla pod, halved
1 egg, whisked
Vanilla ice cream, for serving
Mint sprigs, for serving 

Method  

1. Preheat oven to 200°C.
2. Flour a work surface and roll pastry to 3mm thick. 
3. Select a cast-iron pan or oven-proof dish to cook your tart in. Using the shape of the dish, cut out a circle of pastry. 
4. Sandwich pastry disc between two sheets of baking paper and refrigerate until needed. 
5. Peel and core the pears, then slice into thin wedges. Submerge in lemon water until needed (this prevents them from browning). 
6. Add the sugar and water to the chosen baking dish. Heat and stir until sugar dissolves, bring to a boil. 
7. Boil until the mixture turns an amber caramel colour and forms large bubbles (about 115°C). 
8. Carefully add butter and cream, then whisk to combine (the mixture will expand and bubble up), leaving it on the heat for a few seconds until the sauce comes together. 
9. Remove from heat and add the vanilla pod.
10. Pat pears dry and arrange in the pan.
11. Cover pears with the pastry disc, tucking in the sides. Brush the top with whisked egg. 
12. Bake for 25-30 minutes, until golden and crisp.
13. Flip tart out onto a plate, pears facing up.
14. Serve with ice cream and mint.  

Compiled by: Sjaan Van Der Ploeg 
Photography: Zhann Solomons 

Also read: Camembert & pear crinkle quiche 

The post Vanilla pear tarte tatin appeared first on MyKitchen.

Stout gives a complex layer of flavour and dark colour with a rich, moist finish. 

Chocolate stout cake with coffee meringue frosting

Serves 6–8 

Ingredients   

1 cup (250ml) Guinness (or any dark stout beer)
½ cup (125ml) freshly brewed coffee
1 cup (250g) butter, melted
½ cup (60g) cocoa powder
2 cups (340g) treacle sugar
2 eggs
2 tsp (10ml) vanilla
2 cup (160ml) buttermilk
2 cups (300g) cake flour
2 tsp (10ml) bicarbonate of soda
½ tsp (2.5ml) baking powder
1 slab (150g) dark chocolate, chopped

For the meringue frosting  

½ cup (100g) white sugar
2 tsp (10ml) instant coffee
¼ cup (60ml) water
2 egg whites
Pinch salt
Pinch cream of tartar 

Method  

1. Preheat oven to 170°C. Line two 20-23cm cake tins with baking paper. 
2. In a bowl of a stand mixer fitted with a whisk attachment, combine stout, coffee, butter, cocoa powder, sugar, eggs, vanilla and buttermilk. 
3. In a separate bowl combine flour, bicarbonate of soda and baking powder. 
4. Add dry ingredients to the wet ingredients and whisk into a smooth batter. 
5. Fold in chopped chocolate.
6. Divide batter evenly between cake tins.
7. Bake for 35-40 minutes, or until a skewer inserted in the centre comes out clean. 
8. Cool cakes in their tins for 5-10 minutes, then unmould and leave to cool completely on a wire rack. 
9. For the frosting, combine sugar, coffee and water in a pot over medium heat. 
10. Stir until sugar has dissolved, then bring to a boil and cook for 10-12 minutes without stirring, until the bubbles become large and the boiling slows. 
11. Combine eggs, salt and cream of tartar in a clean bowl of a stand mixer and whisk to form soft peaks. 
12. Keep the mixer running on medium and slowly pour hot sugar syrup into the whipped eggs in a thin stream. 
13. Once all the syrup has been added, increase speed and mix for another 10-12 minutes, or until meringue has become thick, glossy and cool to the touch. 
14. Lather meringue onto each cake, stack on top of each other and toast the top layer using a blowtorch. 

Cook’s Tip  

Coat chopped chocolate in some flour before folding into the cake batter. This prevents the chocolate from sinking to the bottom of the cake as it bakes. 

Compiled by: Sjaan Van Der Ploeg 
Photographs: Zhann Solomons 

Also read: Triple chocolate tart

The post Chocolate stout cake with coffee meringue frosting appeared first on MyKitchen.

Craving something nostalgic? This Milky Lane Rolo & caramel waffle with hit the spot!

Milky Lane’s Rolo & caramel waffle

Serves 5   

Ingredients  

½ cup store-bought caramel sauce
⅓ cup roasted peanuts, chopped
5 sugar or wafer ice-cream cones
1 pack (5) store-bought frozen waffles
1L Milky Lane vanilla ice cream (or vanilla ice cream of choice)
1 (52g) Bar One, melted
2 rolls (50g each) Rolo, chopped

Method  

1. Add caramel and peanuts into two separate bowls.
2. Dip the base of each cone into the caramel, then roll to coat in the peanuts. Set aside. 
3. Toast waffles according to packet instructions. Arrange each on a serving plate. 
4. Scoop two balls of ice-cream onto each waffle and top with one cone each. 
5. Drizzle waffles with melted chocolate and remaining caramel, dot with Rolos, leftover peanuts and serve. 

Click here to see more waffle recipes

Good idea

To create the traditional Milky Lane ‘soft serve’ swirls, soften the ice cream to a thick, pipeable consistency. Scoop it into a piping bag fitted with a star nozzle and ‘pipe’ the ice cream onto the waffles. The ice cream will melt faster, so pipe and decorate quickly to serve.  

Recipe & Styling: Sjaan van der Ploeg 
Photographs: Zhann Solomons 

Also read: 4 Irresistible waffle recipes to try anytime

The post Milky Lane’s Rolo & caramel waffle appeared first on MyKitchen.

The perfect balance of bitter orange marmalade and the sweetness of white chocolate. Enjoy the restaurant quality sweet treat after a meal. 

Orange & poppy seed petit fours

Makes about 24 

Ingredients 

For the sponge

¾ cup (112.5g) flour
¼ tsp (1.25ml) salt
¼ tsp (1.25ml) baking powder
¼ cup (60g) butter, at room temperature
¾ cup (150g) granulated sugar
2 large eggs, at room temperature
¼ cup (60ml) sour cream
1 tsp (5ml) vanilla extract
½ Tbsp (7.5ml) poppy seeds + extra to garnish
1 orange, zested + extra to garnish
⅓ cup (80ml) orange marmalade

For the poured fondant

3 cups (400g) icing sugar
¼ cup (75g) glucose syrup
¼ cup (60ml) orange juice
1 tsp (5ml) vanilla extract
¾ cup (135g) white chocolate chips
Drop of orange essence (optional)
Drop of yellow or orange food colouring (optional)

Method 

1. Preheat the oven to 180°C. Line a 15x21cm baking tin and spray with non-stick spray. 
2. For the sponge, sift together the dry ingredients.
3. Beat the butter and sugar for 1-2 minutes or until light and fluffy. 
4. Add eggs one by one beating after every addition. 
5. Add sour cream, vanilla, poppy seeds, orange zest and juice to the egg mixture and mix well. 
6. Fold the wet mixture into the dry ingredients.
7. Spread the batter into the prepared tin, making sure the surface is as flat as possible. 
8. Bake for about 30 minutes or until a wooden skewer inserted in the centre comes out clean. 
9. Once the sponge is slightly cool, remove from tin and cool completely on a cooling rack. 
10. Trim the top of the cake to be very level. Halve the cake to create two layers. Spread the orange marmalade on bottom layer and sandwich closed with top layer. Cut into 2.5cm squares. 
11. For the fondant, place icing sugar, glucose syrup and juice in a glass or metal bowl over a pot of simmering water. (Ensure the bowl isn’t touching the water.) 
12. Stir for about 15 minutes until smooth and sugar is dissolved.
13. Once smooth, add chocolate and stir until melted.
14. Add remaining fondant ingredients. Remove the bowl from heat and pour into a measuring jug. Cool to 41-43°C when measured with a sugar thermometer. 
15. Place a cooling rack over a baking tray. Arrange the cake squares on the cooling rack and evenly pour the fondant over to completely cover the cake. Leave to set for 1 hour. 
16. Garnish with poppy seeds and zest. Best served the same day. (Store for up to two days in an airtight container.) 

Cook’s note  

If you can’t source glucose syrup from a baking shop, use honey instead, but know the colour will be slightly different. 

Recipe & styling: Lichelle May 
Photgraphs: Zhann Solomons  

Also read: 4 Scrumptious ways with oranges this winter 

The post Orange & poppy seed petit fours appeared first on MyKitchen.

Also known as shokupan or Hokkaido milk bread, this ancient Japanese bread is known for its extremely soft, buttery interior. 

The key to this pillowy bread is the ‘tangzhong’, a water roux made by cooking flour, water and milk together until thick. The addition of tangzhong results in a bread with a higher moisture retention, making it super delicate and dreamy.

Milk bread

Makes 3 mini loaves or 12 small rolls 

Ingredients

For the tangzhong starter: 

2 Tbsp (15g) bread flour, sifted
¼ cup (60ml) water
¼ cup (60ml) milk 

For the dough: 

2 cups (300g) bread flour, sifted
1 Tbsp (7g) yeast
3 Tbsp (38g) sugar
1 tsp (5ml) salt
½ cup (125ml) milk, warmed
1 egg, whisked
¼ cup (60g) butter, at room temperature 

For the glaze: 

1 egg, whisked
2 Tbsp (30ml) milk 

Method

1. For the tangzhong starter, add flour, water and milk to a small pan and whisk to remove any clumps. 
2. Place pan over low heat and whisk, until the mixture bubbles and turns into a thick, smooth paste that holds together, about 3-5 minutes. Remove from heat and scoop mixture into a large mixing bowl or stand mixer. 
3. For the dough, combine the flour, yeast, sugar and salt. Set aside. 
4. In the bowl of a stand mixer, mix together the warm milk, egg and tangzhong, followed by the dry ingredients. 
5. Attach a dough hook to your mixer and knead on low speed to bring ingredients into a dough, about 8 minutes. (You can knead by hand too, just increase kneading time slightly.)  
6. With the mixer kneading continuously, add a teaspoon of butter at a time, mixing after each addition until completely incorporated before adding the next. Continue kneading until the dough is very soft, tacky and sticks to the sides of the bowl slightly. 
7. Cover bowl with clingwrap or a damp cloth. Place in a warm area to proof for 80 minutes or until doubled in size. 
8. Knock down dough and divide into three equal portions (about 200g each), or if making buns, divide into twelve 50g portions. 
9. For the loaf, grease a 25x13cm loaf pan with butter. Roll each third into a thin rectangle measuring about 20x12cm. Fold the short edges inwards, then roll into a wide log. Repeat with remaining two portions to make three mini loaves.  
10. If baking buns, grease a 23cm square dish with butter. Cup each dough ball and pull dough downwards to smooth out the top, pinching the bottom under itself. 
11. Arrange loaf or bun portions in their tin, cover and proof for another 45 minutes or until dough is puffed and risen. 
12. Preheat oven to 180ºC. 
13. For the glaze, whisk together egg and milk, then brush the tops of loaf or buns.  
14. Bake buns for 20-23 minutes and loaf for 30 minutes, until the tops are deeply golden. (If they are browning too quickly, cover with foil until cooked.)  
15. Cool for 20 minutes, then remove from the tin and cool completely on a wire rack.  

Cook’s note

If kneading by hand, start in a large bowl and mix using a wooden spoon until a rough dough forms. Then turn dough onto a floured surface for kneading. Keep scattering flour on your work surface to prevent the dough from sticking. 

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons

The post Milk bread appeared first on MyKitchen.

This coffee cheesecake is silky smooth, with an inviting sweet crunch from the crispy phyllo. 

Espresso cheesecake with phyllo crinkle

Serves 10-12 

Ingredients

200g chocolate Romany Creams
⅓ cup + 2 Tbsp (110g) melted butter
3 Tbsp (45ml) boiling water
3 Tbsp (45ml) instant coffee
2 tubs (230g each) medium-fat cream cheese, at room temperature
1 tub (250g) sour cream, at room temperature
½ cup (110g) brown sugar
2 eggs
1 Tbsp (15ml) flour

For the topping:  

4 sheets phyllo pastry, defrosted
⅓ cup (80ml) melted butter, for brushing
½ cup (125ml) water
½ cup (125ml) sugar

Method

1.  Line the base and sides of a 20cm loose-bottom cake tin. 
2.  Preheat oven to 160ºC.
3.  Blitz biscuits to a fine crumb using a food processor (or crush in a plastic bag using a rolling pin). Stir through melted butter to create a crumb that binds once pressed together. 
4.  Press crumb into the base of the tin, moving up the sides about 2cm. Set aside. 
5.  Combine boiling water and instant coffee, stirring to dissolve. Set aside to cool. 
6.  Whisk together cream cheese and sour cream until smooth.
7.  Whisk through the sugar, followed by the eggs and cooled coffee. Fold through the flour. 
8.  Pour cheesecake mixture onto biscuit crumb base. 
9. Place a deep tray of water at the bottom of the oven.
10. Bake cheesecake in the oven for 10 minutes, then take it out.
11. For the topping, brush both sides of the 4 sheets of phyllo generously with melted butter. 
12. Fold two of the sheets into spiral shapes, creating two large circles of valleys and ridges. Halve the remaining two sheets, then twist and fold each into smaller spirals. 
13. Arrange pastry spirals on the par-baked cake. Bake cake for a further 40 minutes, or until the phyllo is golden and the cheesecake underneath no longer wobbles on the sides. 
14. Dissolve water and sugar in a small pot, then simmer water and sugar together for 3 minutes to thicken slightly. 
15. Remove the cake and brush simple syrup over the phyllo.
16. Cool completely, then refrigerate for 2 hours to chill. Slice and serve. 

Recipes & Styling: Sjaan van der Ploeg 
Photography:Zhann Solomons 

Also read: Golden syrup custard tart

The post Espresso cheesecake with phyllo crinkle appeared first on MyKitchen.