Autumn’s here, and that means apples, spice and everything nice. Whether you’re craving a gooey cheesecake crumble with a fruity twist or a golden tart topped with gingerbread crunch – these two desserts are the ultimate way to sweeten autumn’s chillier evenings. 

1. Apple raspberry and cheesecake crumble 

Makes about 9 squares  

Ingredients 

For the crust:  

100g salted pretzels, finely crushed + extra for serving  
⅓ cup (80g) butter, softened 
½ tsp (2.5ml) cinnamon 
2 Tbsp (30ml) sugar  

For the cheesecake layer:  

250g full-fat cream cheese, at room temperature 
⅓ cup (80ml) sugar 
3 Tbsp (45ml) freshly squeezed lemon juice 
2 large eggs, at room temperature 
1 tsp (5ml) vanilla extract  

For the compote: 

1 large Granny Smith apple, peeled and diced 
120g raspberries, fresh or frozen 
2 Tbsp (30ml) sugar 
¼ cup (60ml) water 
Pinch nutmeg 
½ tsp (2.5ml) cinnamon  

For the crumble: 

⅓ cup (80ml) flour 
⅓ cup (80ml) rolled oats 
1 cup (250ml) dark brown sugar 
½ cup (125ml) butter, softened  

Method 

1. Preheat the oven to 160°C. Line a 20x20cm tin with baking paper and spray with non-stick spray. 
2. To make the crust, combine pretzels, butter, cinnamon and sugar. Press the mixture into the tin. Set aside.  
3. Place cream cheese, sugar, lemon juice, eggs and vanilla extract in a bowl. Whisk using an electrical whisk until mixture is smooth.  
4. Pour the cream cheese mixture onto the base. 
5. Bake for 30 minutes. Once done, set aside to cool completely. 
6. For the apple and raspberry compote, combine ingredients in a small pot. Cook on medium heat until sticky, about 15 minutes. Set aside to cool.  
7. Increase the oven temperature to 180°C. 
8. Combine the crumble ingredients, mixing until the it resembles coarse breadcrumbs.  
9. Sprinkle the mixture on a baking tray. Bake for about 10-12 minutes or until crispy and golden brown. Cool. 
10. To assemble, spread the compote over the cooled cheesecake and top with the crumble. 
11. Cut into nine squares and garnish with pretzels. 

Recipe & Styling: Lichelle May
Photography: Zhann Solomons 

2. Salted apple & gingerbread tart 

Serves 3-4  

Ingredients  

For the gingerbread crumble  

¼ cup (37.5g) cake flour
¼ cup (50g) Muscovado sugar
½ tsp (2.5ml) ground ginger
½ tsp (2.5ml) ground cinnamon
2 Tbsp (30g) cold butter, grated   

For the tart  

⅔ cup (113g) Muscovado sugar
¼ cup (60g) butter
¼ cup (60ml) honey
Pinch ground nutmeg
½ tsp (2.5ml) ground ginger
½ tsp (2.5ml) ground cinnamon
2 Granny Smith or Pink Lady apples
Pinch sea salt flakes
1 sheet (250g) ready-rolled puff pastry, defrosted
1 egg, beaten
Vanilla ice cream, to serve  

Method  

1. Preheat oven to 180°C.
2. For the gingerbread crumble, combine flour, sugar and spices in a bowl.  
3. Rub butter into the flour mixture using your fingertips until it resembles coarse crumbs.
4. Place the gingerbread crumble on a lined baking tray sprayed with non-stick spray. 
5. Bake for about 15-20 minutes, tossing halfway, until golden. Remove and set aside to cool and crisp up.
6. For the tart, place the sugar, butter, honey and spices in a pan over low heat, allowing the sugar to melt. Cook for about 12-15 minutes. 
7. Meanwhile, peel and core the apples then slice thinly.
8. Once the caramel is a deep golden colour, add the apples into the caramel and cook for about 2-3 minutes. Add salt and stir to evenly coat all the apples with caramel. Remove from heat and cool slightly.
9. Place the pastry on a lined baking tray then pack the apple and caramel mixture onto the puff pastry, leaving about a 2cm border of pastry open around the edges. Reserve extra caramel sauce for serving. 
10. Fold the border over the edge of the apple filling in increments. Brush pastry with egg wash. 
11. Bake for about 25-30 minutes or until the pastry is cooked and golden. 
12. Serve sprinkled with gingerbread crumble, ice cream and extra caramel from the pan. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons 

Also read: Mini carrot cake loaves

The post 2 Delicious apple desserts for autumn appeared first on MyKitchen.

Warm, tasty and oh-so comforting, this nourishing poached pears and spiced creamy oats bowl is perfect for breakfast on a cold day.

SERVES 4 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the poached pears
3 Earl Grey tea bags
5½ cups water
¾ cup caster sugar
1 lemon peel
2 cm ginger, peeled
6 pears, peeled
For the creamy oats
2½ cups milk of choice
1 cup rolled oats
1 tsp cinnamon
½ tsp nutmeg
2 tbsp honey
To serve
2 cups plain yoghurt

METHOD
For the poached pears
1. Place the teabags in a pot along with the water and the sugar. Gently bring the water to a simmer until the sugar has dissolved. Remove the teabags and add the lemon peel and ginger.
2. With the liquid simmering, add the pears and poach for 25–30 minutes, until just soft.
3. Remove the pears from the liquid and set aside. Bring the remaining liquid up to a boil and simmer until syrupy, about 20 minutes.
4. Return the pears to the liquid to coat in the syrup.
For the creamy oats
1. Bring the milk to a boil in a saucepan. Slowly stir through the oats. Turn the heat down to low and stir until soft, about 5–10 minutes.
2. Once the oats are soft and creamy, stir through the spices and honey.
To serve
1. Spoon a generous serving of oats into a bowl. Top with a dollop of yoghurt and arrange a poached pear over the top. Drizzle over extra syrup and serve warm.

Recipe & styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Is the sweet breakfast life not for you? Don’t stress! We have these delicious savoury oats with eggs and paprika-yoghurt for you to enjoy instead.

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Treat your guests to a full fine dining experience with this autumnal roast cauliflower with yoghurt, toasted almonds and mint.

SERVES 4–6 // COOKING TIME 50 min

INGREDIENTS
1 cauliflower
3 tbsp olive oil
1 tsp salt
1 tsp pepper
1 clove garlic, peeled and crushed
1 tbsp butter
1 cup double-cream yoghurt
Fresh mint
¼ cup flaked almonds, toasted

METHOD
1. Preheat the oven to 180°C.
2. Place the cauliflower in a roasting tray. Drizzle with oil, and season well with salt and pepper.
3. Add the garlic, then cover the tray with foil. Roast for 15 minutes.
4. Remove the foil and spread the butter over the cauliflower. Use a spoon to scoop the oil from the tray and drizzle it over the cauliflower.
5. Turn up the oven to 220°C and cook for a further 10 minutes, until the cauliflower becomes golden brown and crisp all over on the outside.
6. Serve on a plate with a dollop of double cream yoghurt, fresh mint and a sprinkle of toasted almond flakes.

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

The post Roast cauliflower with yoghurt, toasted almonds and mint appeared first on MyKitchen.

Don’t let the vegetables fool you, this autumn veggie pizza is flavoursome and filling! Change it up by going gluten-free or trying a hummus base spread.

The base

MAKES 4 // COOKING TIME 1 hour 25 min

INGREDIENTS
3 cups warm water
10 g instant yeast
2 tsp sugar
¼ cup olive oil
Pinch of salt
1 kg flour

METHOD
1. Mix water with yeast, sugar, olive oil and salt. Allow to stand for 10 minutes, until frothy.
2. Add flour and carry on mixing until it becomes a sticky dough.
3. Transfer to an oiled bowl and cover loosely with cling film. Let it rise for about an hour, or until it has doubled in size.
4. Knock back and knead for a few minutes before shaping into bases or freezing to use later.

The Tomato Sauce

MAKES 1L // COOKING TIME 1 hour

INGREDIENTS
10 tomatoes, halved
Olive oil, to grease and fry
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
Salt and black pepper

METHOD
1. Preheat oven to 180°C and grease a baking tray.
2. Place the halved tomatoes on the tray and bake for 35–40 minutes, until cooked down and slightly charred.
3. Fry the onion in a little olive oil until softened. Add the garlic and fry for a few minutes.
4. Add the tomatoes and cook for 10 minutes. Season.
5. Blitz with a stick blender or in a food processor.
6. Store the tomato sauce in the fridge or the freezer until you’re ready to use it.

The pizza

MAKES 4 // COOKING TIME 50 min

INGREDIENTS
1 brinjal, cut into rounds
1 red onion, peeled and cut into wedges
Olive oil
Salt and black pepper
1 batch basic pizza dough
250 ml crème fraîche
130 g basil pesto
120 g sun-dried tomatoes
100 g portobellini mushrooms, halved
300 g mozzarella, grated
30 g rocket

METHOD
1. Preheat oven to 180°C. Line baking trays with baking paper.
2. Arrange brinjal and onions on a baking tray, drizzle with plenty of oil and season well. Roast for 15 minutes, or until cooked through and slightly charred. Remove and set aside.
3. Increase oven to 220°C.
4. Roll out the pizza dough to make 4 medium (or 2 large) bases. Place on baking trays. Drizzle each pizza base with oil and spread with 1–2 tbsp crème fraîche.
5. Combine the remaining crème fraîche with the pesto and set aside.
6. Top the pizzas with the roast veggies, then sprinkle with the sun-dried tomatoes, mushrooms and mozzarella.
7. Bake for 15–20 minutes.
8. Top with handfuls of fresh rocket and spoonfuls of pesto cream to serve.

The post Autumn veggie pizza appeared first on MyKitchen.

The perfect dish to get you in the mood for the colder months ahead! Go ahead and take a healthy serving of this delicious Autumn chowder.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
50 g butter
2 stalks celery, sliced
1 red pepper, seeded and diced
1 onion, peeled and chopped
2 sweet potatoes, peeled and diced
3 cups vegetable stock
2 cups milk
2 mielies, kernels only
150 g green beans, sliced
Salt and pepper
Garlic toast, to serve

METHOD
1. Melt the butter in a heavy-based pot over medium heat. Add the celery, red pepper and onion. Fry for 5 minutes to soften.
2. Add the sweet potatoes, stock and milk. Simmer for 10 minutes, until the potatoes are tender.
3. Add mielie kernels. Simmer for 5 minutes, until tender.
4. Using a slotted spoon, transfer half of the vegetables from the soup to a blender. Purée, then return to the pot.
5. Add beans and bring back to a simmer. Cook for 5 minutes, until the beans are just done.
6. Season and serve with the garlic toast.

The post Autumn chowder appeared first on MyKitchen.