SERVES 8 // COOK TIME 45 min

INGREDIENTS
2 cups chopped nuts
2 lemons (zest and juice)
1½ cups sugar
500 g phyllo
125 g butter or margarine, melted

METHOD
1. Preheat oven to 150°C.
2. Scatter nuts on a baking tray. Bake for 5–10 minutes, until golden brown.
3. Place lemon juice and zest, sugar and 1 cup water in a pot. Bring to a simmer and cook, stirring, until the sugar has dissolved. Then add the nuts.
4. Grease a 25 cm baking tin.
5. Line with 2 sheets of phyllo, brushing each layer with butter. Sprinkle ⅓ of the nut mixture over the phyllo. Repeat twice more, finishing with a 4th layer of phyllo.
6. Increase the oven to 180°C and bake for 35 minutes, until golden brown. Allow to cool for 20 minutes before slicing

If you want another impressive dessert that will feel like Christmas in August, then it’s time to get your bake on with this lovely gingerbread Swiss roll with cinnamon cream! Whether you’re prepping for Sunday lunch or just feel like putting your baking skills to the test, this Christmassy dessert is a winner.

The post Baklava appeared first on MyKitchen.

We used edible flowers to make these rose petal, almond and poppy seed doughnuts come to life for the perfect picnic treats.

MAKES 16 doughnuts + doughnut holes // COOKING TIME 1 hour, plus 2–3 hours rising time

INGREDIENTS
For the poppy seed doughnuts
4 tbsp sugar
2 tsp active dry yeast
¾ cup lukewarm water
4 cups flour, sifted
3 eggs, beaten
2 tbsp poppy seeds
1 tsp salt
100 g butter, softened and cut into cubes
Oil for frying
For the icing
2¼ cups icing sugar, sifted
4 tbsp milk
2 drops pink food colouring
To serve
3 tbsp edible dried rose petals
⅓  cup flaked almonds

METHOD
For the poppy seed doughnuts
1. Place the sugar, yeast and water in the bowl of a stand mixer. Mix lightly and allow to sit for 10 minutes until foamy and bubbling on top.
2. Add the flour, eggs and poppy seeds and knead well using the dough-hook attachment. After 5 minutes, add the salt.
3. Slowly add the butter and knead until the dough becomes smooth and glossy.
4. Cover the bowl with cling film and allow to rest for 1–2 hours, or until the dough has doubled in size.
5. Punch down the dough and roll out into a thick rectangle. Cut circles out, using a smaller cutter for the ‘hole’.
6. Place the doughnuts on a flour-dusted surface. Allow to prove for a further hour.
7. When the doughnuts have doubled in size, heat a large pot of oil over medium-high heat.
8. Working in batches, fry the doughnuts until golden brown and cooked, about 1–2 minutes a side. Remove from the oil and drain on paper towel.
For the icing
1. Mix all the ingredients together in a large, shallow container.
To serve
1. Allow the doughnuts to cool completely before dipping the top of each one into the icing and transferring on to a plate.
2. Top with rose petals and almond flakes and set aside until the icing hardens.

Recipe & styling: Kate Turner
Photography: Gareth van Nelson // HMimages.co.za

Lavender Camembert terrine will make a lovely addition to your picnic spread.

The post Rose petal, almond and poppy seed doughnuts appeared first on MyKitchen.

In season, fresh and spilling over your plate – that’s exactly how you should enjoy this mixed berry French toast with toasted almonds.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
8 eggs
½ cup milk
1 tsp cinnamon
1 tsp vegetable oil
8 slices bread
¾ cup water
1 tbsp lemon juice
1 tsp honey
1½ cups mixed berries
2 tsp cornflour
1 tsp vanilla essence
¼ cup flaked almonds, toasted

METHOD
1. Whisk eggs, milk and cinnamon together in a large shallow dish.
2. Place a non-stick pan over medium-low heat and lightly grease with oil.
3. Soak bread in the egg mixture for 20 seconds until both sides have absorbed some of it.
4. Fry the bread in the hot pan for 1–2 minutes per side until golden brown and cooked through.
5. Place the water, lemon juice, honey and 1 cup mixed berries in a pot over medium heat. Bring to the boil, then reduce the heat and simmer for
6. Mix the cornflour with 1 tbsp water and add the paste into the blackberry mixture. Whisk until the sauce has thickened. Stir in the vanilla.
7. Stack slices of French toast on top of each other and pour over the mixed
8. Top your French toast with the remaining berries and sprinkle with toasted almonds.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

For a delicious savoury option, try our French toast with chakalaka and baked beans.

The post Mixed berry French toast with toasted almonds appeared first on MyKitchen.

Looking to the ultimate pick-me-up snack? Nourish your body and your skin with these vitamin- and antioxidant-rich cauliflower and almond bliss balls!

MAKES 12–15 // COOKING TIME 15 min

INGREDIENTS
5-6 dried dates, soaked and strained (optional)
300 g cauliflower
1 cup almond butter
½ cup sesame seeds, plus extra to garnish
3 tbsp chia seeds
½ cup coconut flour
Desiccated coconut, to garnish

METHOD
1. If using dates, place in a food processor and blend until fine.
2. Add the cauliflower to the food processor and blend until the mixture resembles rice. Add the rest of the ingredients and pulse until well combined.
3. Roll the mixture into bitesized balls. Then roll half of the batch in sesame seeds and the other half in desiccated coconut.
4. You can store these bliss balls in an airtight container in the fridge for up to 4 days.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Get a sweet alternative with our energy-boosting date balls!

The post Antioxidant-rich cauliflower and almond bliss balls appeared first on MyKitchen.

Treat your guests to a small taste of fine dining with this healthy and delicious almond-crusted lamb, served with red pepper salsa.

SERVES 6 // COOKING TIME 1 hour 45 min

INGREDIENTS
120 g almonds, plus to serve
2 garlic cloves
Handful origanum
Handful thyme, plus to serve
Salt and pepper
500 g boneless leg of lamb
½ cup olive oil
1 red pepper, seeded
1 tbsp red chilli flakes

METHOD
1. Preheat oven to 200°C. Line a baking tray with enough baking paper to wrap the lamb in.
2. Blitz the almonds, 1 garlic clove, herbs, salt and pepper in a food processor until the mixture resembles crumbs.
3. Sprinkle crumbs over the baking tray. Place the lamb on top and roll in the crumbs until fully coated. Drizzle with 75 ml olive oil.
4. Pull up sides of the baking paper and wrap the lamb in it.
5. Roast for 20 minutes, then reduce the heat to 180°C and unwrap the lamb. Roast for a further 40 minutes, basting every 15 minutes.
6. Remove lamb from the oven and allow to rest for 15 minutes before carving.
7. Toss red pepper and 1 garlic clove in the remaining oil and place on a baking tray. Bake at 180°C for 20 minutes.
8. Blend the roast pepper and garlic with the chilli flakes and ¼ cup hot water until chunky.
9. Spread salsa on each plate. Top with a slice of almond-crusted lamb, and extra thyme and almonds.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Almond-crusted lamb with red pepper salsa appeared first on MyKitchen.

Start your day with healthy grains and ingredients to give you the boost you need! This whipped buckwheat porridge with raspberries and almonds is a must for weekday brekkie.

SERVES 2 // COOKING TIME 25 min

INGREDIENTS
For the porridge
1½ cups water
½ cup coconut milk, plus extra to serve
1 tsp vanilla essence
Pinch salt
½ cup toasted and ground buckwheat
To serve
¼ cup frozen raspberries
2 tbsp toasted and chopped almonds
3 tbsp honey

METHOD
For the porridge
1. Bring the water, coconut milk, vanilla essence and salt to a gentle simmer in a pot.
2. While stirring, add the ground buckwheat, then turn down the heat to low. Cover the pot and cook for 10 minutes, until porridge is soft and creamy.
3. Use a hand blender to blend the porridge for about 2 minutes, until smooth. Pour into a bowl.
To serve
1. Break up the frozen raspberries and scatter them over the porridge. Scatter the almonds.
2. Drizzle honey over the porridge and add extra coconut milk.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Whipped buckwheat porridge with raspberries and almonds appeared first on MyKitchen.