There’s more to life than just classic French meringue. When you heat eggs while making meringue, you get a glossier and much more stable result. Dig into delicious recipes that use Swiss and Italian meringues. 

 Rosy red pavlova 

This recipe uses Swiss meringue, which is shiny and stable. This means the meringue will keep its sheen, texture and volume for a few hours even when it is not baked. 

Serves 4 

Ingredients 

4 (120g) large egg whites 

½ tsp (2.5ml) cream of tartar 

½ tsp (2.5ml) salt 

½ tsp (2.5ml) lemon juice 

Seeds of ½ a vanilla pod 

1 cup (220g) caster sugar 

2 Tbsp + 1 tsp (17.5g) corn flour 

For the topping 

1 cup (250ml) cream, ice cold 

⅓ cup caster sugar 

½ tsp rose essence  

Drop of pink or red food colouring 

For decorating 

Red berries 

Dried rose petals and/or fresh edible flowers 

Handful chopped pistachio nuts 

Method 

1. Preheat oven to 120°C. Line a baking tray with baking paper, tracing a circle on it if you like. 
2. Place egg whites, cream of tartar, salt, lemon juice, vanilla and sugar in a metal or glass bowl. Whisk to combine. 
3. Place over a pot of simmering water (creating a water bath), ensuring the water doesn’t touch the base of the bowl. Heat mixture for 3-4 minutes while continuously whisking, checking that the bowl is never too hot to touch with your hand at its base. Once egg mixture is warm to the touch (60°C), remove and transfer to the bowl of a stand mixer, or use a hand-held electrical whisk. 
4. Whisk egg mixture for about 10 minutes until shiny and thickened. (This will take about 15 minutes with a handheld electrical mixer.) 
5. Sift corn flour over meringue, then fold in using a large metal spoon. 
6. Spoon onto a lined baking tray, shaped into a 20cm dome. (Smooth out sides using a spatula, scraping gently from bottom to top, then swoop over the edge creating a slight indent inside to create a nest shape.) 
7. Bake for 1½ hours until crisp outside and slightly puffed. 
8. Switch off the oven and cool pavlova for 1-2 hours, before removing from the oven and cooling completely. 
9. Store in an airtight container for up to a day. 
10. For the topping, whisk together the cream and sugar to medium-stiff peaks. Add essence and a tiny drop of food coloring to create a pale pink cream. 
11. To assemble, place pavlova on a cake stand and spoon cream into the indent. Top with berries, rose petals and/or flowers and nuts. Serve the pavlova immediately. 

Top deck choc mousse 

Made using Swiss meringue, which puts the difficulty level is at medium. Having a sugar thermometer makes all the difference.  

Makes 6 

Ingredients 

1½ packets (21) Oreo cookies 

⅖ cup (100g) butter, melted 

300g dark chocolate, chopped 

1 cup cream 

1 tsp coffee powder or granulated coffee 

6 (180g) large egg whites at room temperature 

½ tsp (2.5ml) cream of tartar 

1 tsp (5ml) fine salt 

Seeds of ½ a vanilla pod (optional) 

1½ cups (330g) caster sugar  

Method 

9. Line 6 loose-bottom moulds (of about 8cm-wide and 5cm deep) with baking paper on the bottom and on the sides 
10. Remove icing between cookies and discard. Crush biscuits finely and mix with butter. Divide between the prepared moulds, flattening evenly with a spoon. Set aside. 
11. Place chocolate in a bowl. Combine cream and coffee powder then heat until scalding hot, whisking to dissolve coffee. Pour hot cream over chocolate and stir until chocolate is dissolved, heating again over a double boiler if needed. Set ganache aside. 
12. Place egg whites, cream of tartar, salt, vanilla seeds and caster sugar in a metal or glass bowl, whisking to combine. 
13. Place bowl over a pot of simmering water (creating a water bath), ensuring the water doesn’t touch the base of the bowl. Heat mixture for 3-4 minutes while continuously whisking, checking that the bowl is never too hot to touch with your hand at its base. Once egg mixture is warm to the touch (60°C), remove and transfer to the bowl of a stand mixer, or use a hand-held electrical whisk. 
14. Whisk egg mixture Tol about 10 minutes until shiny and thickened. (This will take about 15 minutes with a handheld electrical mixer.) 
15. Fold 3½ cups of meringue into the chocolate ganache mixture. Cover remaining meringue and set aside. 
16. Spoon chocolate mousse into prepared moulds, spooning on top of the biscuit layer set in the fridge for 1 hour. 
17. Remove and gently spread the reserved meringue on top of semi-set mousse to create atopdeck effect. Chill for at least 2-3 hours to set. 
18. Run a warm cloth on the outside ofmoulds, then loosen the edges with a thin bladeknife. Open clips, unmould mousse and serve. 

 Raspberry meringue tarts   

Italian meringue, used in this recipe, is the most stable of all the meringues. Because it uses a sugar syrup, this is more difficult one to take on.  

Makes 8 

Ingredients 

300g frozen raspberries 

¾ cup (150g) granulated sugar 

1 lemon, zested 

¼ cup (60ml) freshly squeezed lemon juice 

2 large eggs

2 large egg yolks

2 tsp (10ml) corn flour

⅓ cup (80g) butter, grated

2 packets (400g each) short crust pastry, defrosted 

4 egg whites

1 cup (200g) granulated sugar

½ cup (125ml) water

Raspberries and edible gold shimmer, to decorate  

Method 

1. For the curd, combine raspberries sugar, lemon zest and lemon juice in a pot. 
2. Bring to a boil while stirring. Remove and strain, discarding the seeds and zest. Cool slightly until mixture is warm to the touch 
3. Combine whole egg, egg yolks and corn flour. Whisk the warm raspberry mixture into eggs to temper. Return the mixture to heat and cook until thickened, gently boiling for 2 minutes. 
4. Strain mixture once more, then stir in butter and melt completely. Cover with cling wrap directly on the surface. Set aside to cool then refrigerate. 
5. Line 7cm tartlet cases on the bottom and sides with pastry. Trim excess pastry evenly with the edge of mould. Line insides with baking paper and fill with baking beans or raw rice. 
6. Blind bake pastry shell at 200°C for 15 minutes, then remove beans and baking paper and bake for a further 5-10 minutes until golden and completely cooked. Set aside to cool. Store in an airtight container if preparing tartlet shells in advance. 
7. Place the egg whites in a mixing bowl, so you will be ready to start whipping when the sugar syrup is ready. 
8. Dissolve the sugar in the water and bring to a boil. When the syrup reaches 113°C, begin whisking the egg whites at high speed. Continue boiling the syrup until it reaches 118°C (firm ball stage). 
9. Remove the syrup from the heat and lower the mixer speed to medium. Pour the syrup into the stiffly beaten egg whites in a thin, steady stream between the whisk and the side of the bowl. Return mixer to high speed and continue to whisk the meringue until it has cooled completely and has formed stiff peaks. Spoon into a piping bag with desired nozzle. 
10. Spoon curd into prepared tartlet shells. (You can whisk or blitz the curd if it is grainy after cooling). Pipe meringue on top, decorate and serve. 

Recipes: Liezl Vermeulen  

Photography: Zhann Solomons 

The post Meringue recipes for every skill level  appeared first on MyKitchen.

Master the French mother sauces and discover the essential building blocks of classic French cooking. 

From creamy Béchamel and peppercorn sauce to buttery Hollandaise, these timeless recipes form the foundation of countless dishes. While they may seem intimidating, each sauce can be made at home with simple ingredients and the right technique. Learn how to make these classic French mother sauces with step-by-step guidance to elevate everything from vegetables and meat to seafood, and eggs. 

Green peppercorn sauce with roast beef 

Serves 6-8 

Ingredients 

For the roast beef: 

2kg beef topside 

6 Tbsp olive oil 

Salt and milled pepper 

2 packets (1.2 kg) pre-cut roasting vegetables 

For the peppercorn sauce: 

3 Tbsp green peppercorns 

2 cups cream 

¼ cup milk 

1Tbsp cornflour 

Method: 

1. Preheat oven to 200°C. 
2. Rub beef with half the olive oil and season well with salt and pepper. 
3. Add roasting vegetables to a tray and toss with the remaining olive oil. 
4. Place beet on top of the vegetables and roast for 1 hour. 
5. For the peppercorn sauce, place a pan over medium-high heat. 
6. Add peppercorns and stir to toast for 1-2 minutes. 
7. Pour in cream and bring to a boil. Once bubbling, reduce heat to a gentle simmer and cook for 12-15 minutes.  
8. Whisk milk and cornflour together, then add to the sauce and whist thoroughly until thickened (2-3 Minutes). Season and set aside.  
9. Remove beef from the oven and rest for 15 minutes. 
10. Slice beef and serve topped with green peppercorn sauce and the roasted vegetables. 

 Herbed hollandaise sauce with grilled fish fillets 

 Serves 4 

Ingredients 

For the hollandaise sauce: 

2 black peppercorns  

3 Tbsp white wine vinegar 

1 Tbsp water 

2 egg yolks 

½ cup (125g) chilled butter, cubed 

1-3 tsp lemon juice 

Salt and milled pepper 

For the fish: 

10g each parsley, basil, dill and chives 

¼ cup olive oil 

2 cloves garlic, sliced 

4 white fish fillets 

3 cups cooked garden peas 

10g mint, finely chopped 

Method: 

1. Place peppercorn, vinegar and water in a pot over medium-high heat. 
2. Bring to a simmer and cook until reduced by half, about 1-2 minutes. Set aside to cool slightly.  
3. Arrange a glass bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the glass bowl.  
4. Add egg yolks and cooled vinegar mixture to the glass bowl and whisk constantly until slightly thickened (3-5 minutes). 
5. Add butter to the bowl one cube at a time, allowing it to melt and incorporate while whisking before adding the next cube (reduce the heat if the water underneath the glass begins to spatter).  
6. Add lemon juice to taste and season. Remove from heat.
7. Finely chop herbs to make ¼ cup, then stir through the hollandaise. 
8. Add half of the oil to a large pan over medium, add garlic.  
9. Fry fish fillets in garlic and oil for 3-4 minutes a side, or until cooked through. Season. 
10. Coarsely mash peas with remaining olive oil and mint. 
11. Gently reheat hollandaise in the glass bowl. 
12. Serve fish with minty peas, lemon wedges and a generous dollop of herbed hollandaise.  

Classic béchamel with baked cauliflower   

Serves 4 

Ingredients 

For the béchamel: 

2 ½ cups milk 

4 peppercorns 

2 bay leaves 

2 cloves 

½ onion, sliced 

¼ cup (60g) butter 

½ cup (75g) flour 

Salt and milled pepper 

1 cup (125g) grated, aged cheddar 

3 medium cauliflower heads 

1/3 cup olive oil 

2 tsp Dijon mustard 

2 crushed garlic cloves 

½ cup chopped crispy bacon 

10g chives, finely sliced 

Method 

1. Heat together milk, peppercorns, bay leaves, cloves and onion in a pot until steaming but not boiling.  
2. Remove from the heat and leave to infuse for 10 minutes. Pour contents through a sieve, reserving the infused milk.  
3. Melt butter in a clean pot until sizzling, then reduce the heat.  
4. Immediately add flour and stir with a wooden spoon over low heat for a minute (the hot butter will cook the flour, creating a thick paste).  
5. Swap the wooden spoon for a whisk, the gradually add the warm milk mixture in ½ cup batches, whisking until each addition of milk has been incorporated into the thickened mixture to form a smooth sauce.  
6. While whisking, bring the sauce to a low bubble. This will cook it properly, removing any floury taste.  
7. Remove from the heat and halve, saving the one for another use. 
8. Add cheese to remaining half of the sauce and stir to melt.  
9. Preheat oven to 220º. 
10. Quarter each cauliflower and place on a baking tray. 
11. Whisking together olive oil, mustard and garlic cloves, season, then liberally brush mixture over cauliflower.  
12. Bake for 35-45 minutes or until tender.  
13. Remove cauliflower from over, turn on the grill setting.  
14. Spoon cheese sauce over cauliflower and grill for another 5-7 minutes until golden.  
15. Sprinkle with bacon bits and a handful of chives.  

Recipes: Jana van Sittert 

Photography: Fresh Living Magazine 

The post French mother sauces you should know  appeared first on MyKitchen.

What’s not to love about citrus season? From steamy risottos to hearty meals and even a delicious, sweet treat – these meals made with zesty citrus make the chilly weather bearable.

Creamy lemon pasta 

Ingredients 

For the pasta:  

1⅖ cups (250g) plain or OO flour 

3 (170g) extra-large eggs 

For the creamy lemon sauce:  

2-3 Tbsp butter 

2 cloves garlic, grated 

1 lemon, zested and juiced 

1 cup cream 

40g grated Parmesan 

Salt and milled pepper 

Olive oil, for drizzling 

20g parsley, roughly chopped 

1 red chilli, deseeded and finely chopped  

Method 

1. Place the flour on a working surface and make a deep indent in the middle. Crack eggs into the middle and whisk with a fork to slowly incorporate the flour.  
2. Once a rough dough has formed, bring it together into a ball with your hands. Leave on the counter for 15 minutes to rest; cover with a damp towel.  
3. Knead for another 30 seconds until the dough forms a smooth ball. Wrap in clingwrap and refrigerate for 1 hour.  
4. Use a pasta machine to roll the dough out into a thin, long sheet. Alternatively, portion pasta dough into halves and use a rolling pin to roll each as thin as possible.  
5. Roll dough up into a long log. Slice into 1cm pieces to create pasta strands. Unroll pasta and dust with flour.  
6. For the sauce, add butter and garlic to a deep pan over medium heat.  
7. When golden and sizzling, add lemon zest and juice, stir. 
8. Add cream and half the Parmesan, bring to a low simmer and stir until reduced and thickened, about 15 minutes. Season.  
9. Add pasta to a pot of salted boiling water and cook for 3-4 minutes until tender. Drain and drizzle with olive oil.  
10. Add pasta to the pot with the sauce and cook for another 2 minutes.  
11. Divide pasta between serving plates and scatter with parsley, the remaining Parmesan and chopped chilli.   

Recipe: Sjaan van der Ploeg 

Photography: Zhann Solomons 

Lemon and sweet corn risotto 

 Serves 6 

Ingredients  

5 Tbsp (75g) butter 

3 Tbsp (45ml) olive oil 

1 onion, finely chopped 

3 cloves garlic, grated 

2 cups Arborio (risotto) rice 

½ cup (125ml) dry white wine 

4 cups (1L) chicken stock 

1 cup (250ml) cream 

1 lemon 

1 can (410g) creamed sweet corn 

1 can (410g) corn kernels, drained 

Salt and milled pepper 

2 sweetcorn on the cob 

Handful coriander, to garnish  

Method 

1. Heat 2 Tbsp butter and 1 Tbsp olive oil in a pot over a medium heat. Sauté onion for about 5-8 minutes while stirring.  
2. Add garlic and rice, stir and allow the rice to toast for a few minutes. This deepens the nutty flavour of the rice.  
3. Add wine to the pot to deglaze, stirring until it has been absorbed completely.  
4. Turn heat down to low and add about ½ cup of stock at a time into the pot, stirring continuously until absorbed before the next addition. Repeat until all the stock has been added and absorbed by the cooking rice.  
5. Add the cream and remaining 3 Tbsp butter, stir until absorbed for about 5-8 minutes.  
6. Zest the lemon into the risotto and add just a small squeeze of lemon juice. Add both cans of corn, stir and season. Set aside, keeping warm.  
7. Heat a pan on a high heat, rub the corn on the cob with the remaining 2 Tbsp olive oil and char the corn until cooked and slightly blackened. Cut the corn off the cob.  
8. Dish the corn risotto into serving bowls and garnish with charred corn and coriander. 

Recipe: Lichelle May 

Photography: Zhann Solomons 

Orange and 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
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: Lichelle May 

Photography: Zhann Solomons 

Citrus and soy sticky angel fish 

Serves 4 

Ingredients  

For the basting:

2 cloves garlic, sliced 

3cm knob ginger, sliced 

¼ cup soy sauce 

¼ cup honey 

2 oranges, juiced (makes about ½ cup) 

½ tsp chilli flakes  

2 large (450g) angel fish halves (or 4 separated fillets) 

Salt and milled pepper 

Handful coriander leaves 

2-3 spring onions, sliced 

Thai red and/or green chilli, sliced  

Method 

1. Prepare hot coals (almost as hot as for your steak) and place foldable braai grid to preheat on top.  
2. Combine basting ingredients in a cast-iron skillet over the coals (or prepare on stovetop if you like). Simmer for about 3-5 minutes to thicken to a thin syrup consistency.  
3. Season fish well on both sides and drizzle with lemon juice. Liberally brush one side of the fish with oil. 
4. Place fish oiled-side down in braai grid over hot coals. Baste the top with oil and flip grid over after 6-8 minutes, once grid lines appear on bottom side. Baste the grilled side with prepared marinade and turn over after another 4 minutes. Baste remaining side, turn over and finally braai for another 2-3 minutes.  
5. Remove and serve hot off the coals with coriander, spring onion and chilli scattered on top. 

Recipe: Liezl Vermeulen 

Photography: Zhann Solomons 

The post 4 Wintery recipes using zingy citrus  appeared first on MyKitchen.

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.

If you go to France and don’t end up with a steaming hot chocolate, a side of cream and a croissant to dip into it, I’m afraid you’re doing it wrong. Turn to page 56 to make your own croissant or buy them to pair with this hot drink that can, let’s be honest, double as a chocolate sauce.

Serves 3-4

Ingredients

Combine ¼ cup full-cream milk,
1½ cups cream,
1-2 Tbsp icing sugar and 1 tsp instant coffee.

Method

Finely chop 230g 70% dark chocolate and add to the cream mixture. Place mixture over medium heat until the chocolate is melted (or use the microwave and stir every 30-60 seconds). Whisk ½ cup cold cream, 2 Tbsp sifted icing sugar and 1 tsp vanilla extract to stiff peaks. Serve the hot chocolate steaming, with a side of piped cream.

Recipe & styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons

The post Iconic Parisian Hot Chocolate appeared first on MyKitchen.