We’re bringing back our childhood memories with this mouth-watering heritage dessert: Peppermint Crisp & Caramel Swiss roll

SERVES 6–8  •  TOTAL TIME  30 min + COOLING

For the Swiss roll

Eggs 3

Caster sugar 130 g

Flour 130 g

Baking powder ¾ tsp

Salt ½ tsp

To assemble

Caramel treat 1 tin

Peppermint Crisp chocolate bar, finely chopped 1 (49 g)

Cream, whipped ½ cup

For the Swiss roll

1. Preheat the oven to 180ºC. Grease and line a 23 × 33 cm Swiss roll tray.

2. Using an electric hand mixer, whip the eggs and caster sugar until tripled in volume and pale in colour, about 5 minutes.

3. Sift the flour, baking powder and salt over the egg mixture. Gently fold in using a large metal spoon until the flour is just combined. 

4. Pour the batter into the prepared tray and bake for 10 min until lightly golden.

5. Line a kitchen cloth with a piece of baking paper and sprinkle a layer of caster sugar. When the cake is baked, tip it out onto the cloth and roll up into a tight coil starting from the short end. Leave for 10 minutes until cool, then carefully unroll.

To assemble

1. Whip the caramel treat with an electric mixer until smooth. 

2. Spread three-quarters of the caramel in an even layer over the Swiss roll. Sprinkle over half the chopped peppermint crisp and
top with a layer of whipped cream. 

3. Carefully roll up the Swiss roll and chill in the fridge until ready to serve. Decorate with the remaining caramel and peppermint crisp.

Play with flavour You can also fill this Swiss roll with your favourite jam and serve with fresh berries.

Styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za

This lemon milk tart meringue pie with lemon curd drizzle is the perfect combination of two desserts and a fab twist on a local South African dessert!

The post Peppermint Crisp & Caramel Swiss Roll appeared first on MyKitchen.

We’re bringing back our childhood memories with these two heritage desserts: Cinnamon & white chocolate Cremora tart and Tropical pineapple fridge tart.

Cinnamon & white chocolate Cremora tart
SERVES 6–8  •  TOTAL TIME  40 min + chilling time

INGREDIENTS

Ginger biscuits 2 × 200 g packs

Butter, melted 120 g

Ground cinnamon ½ tsp

Milk 100 ml

Cinnamon stick 1

Cremora 1 cup

Condensed milk 1 tin

Lemon juice ½ cup

White chocolate, melted, cooled 80 g

Mixed berries, for decorating

METHOD

1. Preheat the oven to 180ºC. Grease a 20 cm round springform tin and line the base with baking paper.

2. Process or crush the biscuits to a fine crumb. Stir in the butter and cinnamon. Press the crumb onto the base and sides of the prepared tin. Bake for 10 minutes until golden, set aside to cool.

3. Warm the milk and cinnamon stick over medium heat until just bubbling. Remove from heat and set aside, covered, for 15 minutes to infuse. Discard the cinnamon stick.

4. Whisk together the Cremora and infused milk using an electric hand mixer until frothy, about 2 minutes. Mix in the condensed milk and mix for a further 2 minutes.

5. Gradually pour in the lemon juice while whisking. Continue mixing until the mixture thickens. Fold through the cooled melted chocolate.

6. Pour the Cremora filling into the tart shell. Chill in the fridge overnight or until set.

7. Remove the tart from the cake tin. Decorate with the mixed berries and serve.

Easy removal: Use a blowtorch to gently heat the sides of the tin to help remove the tart.

Tropical pineapple fridge tart
SERVES 6–8  •  TOTAL TIME 15 min + Refrigeration 

INGREDIENTS

Powdered gelatine 15 g

Condensed milk 1 tin

Limes, zested and juiced 2

Orley Whip dessert topping 1 cup

Crushed pineapple, drained 1 tin

Tennis biscuits 1 × 200 g packet

Coconut flakes, toasted ¼ cup

METHOD

1. Sprinkle the gelatine over 3 tbsp of cold water. Set aside to bloom.

2. Mix the condensed milk with lime juice and zest until thickened. In a separate bowl, beat the Orley Whip until light and fluffy. Fold in the condensed milk mixture and drained pineapple. Microwave the gelatine for 10–15 seconds until melted, then fold into the pineapple mixture.

3. Layer the biscuits and mixture into your dish. Place in the fridge for 2 hours or overnight until set. Top with extra crushed biscuits, toasted coconut flakes and pineapple flowers to serve.

Styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za

This creamy condensed milk rice pudding is easy, comforting, scrumptious and is made from next to nothing! So for those on a budget this will be perfect!

The post 2 Classic Heritage Desserts appeared first on MyKitchen.

Start off your Sunday mornings the traditional way of the Cape with a few hot, syrupy koeksisters – each bite overflowing with love and comfort 

MAKES about 50  •  TOTAL TIME 50 min plus proofing

DOUGH

Cake flour 5 ½ cups 

Sachet of instant yeast 1 x 10 g 

Baking powder 1 ½ tsp 

Whole aniseed 1 ½ tbsp 

Cinnamon 1 ½ tbsp 

Ground ginger 2 tsp 

Ground cardamom 2 tsp 

Mixed spice 2 tsp 

Naartjie, zested 1 

Sugar ⅓ cup

Salt 1 tsp

Water 1 ⅓ cup

Milk 1 cup 

Butter 60 g 

Egg, lightly beaten 1

CINNAMON SYRUP

Water 2 ½ cups 

Sugar 3 cups

Naartjie peel 3 strips

Cardamom pods, bashed 3 

Cinnamon stick 1 

DOUGH

1. Whisk the flour, yeast, baking powder, spices, zest, sugar and salt in a large mixing bowl.

2. Place the water, milk and butter in a large heatproof jug. Microwave in 10-second increments until lukewarm and the butter has mostly melted. Whisk in the egg.

3. Add the wet ingredients to the dry ingredients in two batches, mixing with a large spoon to form a very soft, sticky dough.

4. Using oiled hands, transfer the dough to an oiled bowl. Cover and leave to proof until doubled in size, about 1–2 hours.

5. Using oiled hands, stretch the dough into rough logs and cut off golf ball-sized pieces of dough, about 40 g. Stretch each portion into a thick 3 cm-wide, 6 cm-long oval.

6. Place shaped koesisters on an oiled tray and leave to rise for 30 minutes or until puffed.

7. Heat a large pot filled one-third of the way with oil. Once the oil is hot, fry koesisters in batches until dark golden brown. Don’t overcrowd the pot as the koesisters will need space to expand during cooking. Remove using a slotted spoon and drain on paper towel.

CINNAMON SYRUP

1. Place all the ingredients in a wide pot and cook until the sugar is dissolved and mixture is boiling. Turn the heat down to medium.

2. Boil the koesisters in the syrup for 2 minutes in batches, ensuring they are well coated. Remove using a slotted spoon
and immediately roll in the coconut.

3. Enjoy warm with a cup of tea or coffee.

Photography: alamy, gallo/gettyimages

If you’re looking for a delicious nostalgic recipe that will make you feel right at home, then this self-saucing chocolate pudding is for you

The post Cape Malay Koeksisters appeared first on MyKitchen.

If you’re looking for a tasty dessert after an iconic Heritage Day braai, then you must make this divine cinnamon & white chocolate Cremora tart!

SERVES 6–8  •  TOTAL TIME  40 min + chilling time

INGREDIENTS

Ginger biscuits 2 × 200 g packs

Butter, melted 120 g

Ground cinnamon ½ tsp

Milk 100 ml

Cinnamon stick 1

Cremora 1 cup

Condensed milk 1 tin

Lemon juice ½ cup

White chocolate, melted, cooled 80 g

Mixed berries, for decorating

METHOD

1. Preheat the oven to 180ºC. Grease a 20 cm round springform tin and line the base with baking paper.

2. Process or crush the biscuits to a fine crumb. Stir in the butter and cinnamon. Press the crumb onto the base and sides of the prepared tin. Bake for 10 minutes until golden, set aside to cool.

3. Warm the milk and cinnamon stick over medium heat until just bubbling. Remove from heat and set aside, covered, for 15 minutes to infuse. Discard the cinnamon stick.

4. Whisk together the Cremora and infused milk using an electric hand mixer until frothy, about 2 minutes. Mix in the condensed milk and mix for a further 2 minutes.

5. Gradually pour in the lemon juice while whisking. Continue mixing until the mixture thickens. Fold through the cooled melted chocolate.

6. Pour the Cremora filling into the tart shell. Chill in the fridge overnight or until set.

7. Remove the tart from the cake tin. Decorate with the mixed berries and serve.

Easy removal: Use a blowtorch to gently heat the sides of the tin to help remove the tart.

Styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za

For another tasty Heritage Day dessert, try this Tropical Pineapple Fridge Tart

The post Cinnamon & White Chocolate Cremora Tart appeared first on MyKitchen.

These lemon poppyseed cupcakes are time perfect tea time treat for both adults and kids.

SERVES 14  •  TOTAL TIME  45 min, plus cooling

Yoghurt ⅔ cup
Vegetable oil  ⅔ cup
Eggs 3
Zest of lemons 3 lemons
Caster sugar 300 g
Self-raising flour 300 g
Salt ½ tsp
Poppy seeds, plus extra for garnish 40 g

FOR THE LEMON BUTTER ICING
Butter, room temperature 250 g
Icing sugar, sifted 500 g
Lemon juice 3 tbsp
Zest from lemon 1 lemon

1. Preheat the oven to 180ºC and line a 12-hole muffin tin.

2. Whisk together the yoghurt, oil and eggs. In a separate bowl, rub the lemon zest into the caster sugar, then combine with the remaining ingredients. Pour in the egg mixture and mix to form a smooth batter. 

3. Fill the cupcake liners two-thirds full with batter.

4. Bake for 12–15 minutes until golden and the cake springs back when poked.

FOR THE LEMON BUTTER ICING

1. Beat the butter in a bowl until light and creamy.

2. Mix in the icing sugar in three batches, then mix for 2 more minutes until smooth and fluffy.

3. Mix in the lemon juice and zest.

TO ASSEMBLE

1. Dollop or pipe the lemon butter icing onto the cooled cupcakes. Decorate with a sprinkle of poppyseed, lemonzest and edible flower, if desired.

Recipes & styling: Sjaan van der Ploeg
Photography: callen jefferson/hmimages.co.za

Cupcakes are one of our favorite childhood treats, but instead of having regular chocolate or vanilla ones, why not have mojito cupcakes?

The post Lemon Poppyseed Cupcakes appeared first on MyKitchen.

Cupcakes are one of our favorite childhood treats, but instead of having regular chocolate or vanilla ones, why not have mojito cupcakes?

SERVES 10  •  TOTAL TIME  55 min, plus cooling and refrigeration 

For the lime ganache 

Cream 100 g

Zest of a lime ½ lime

White chocolate, finely chopped 100 g

For the mojito cupcakes

Butter 125 g

Caster sugar 125 g

Eggs 2

Juice and zest 1 lime

Rum 2 tsp

Milk 3 tbsp

Self-raising flour 125 g

For the lime-mint sugar

Caster sugar ½ cup

Lime zest 2 tsp

Freshly chopped mint leaves 2 tsp

Fresh mint leaves, to garnish

Lime wedges, to garnish

For the lime ganache 

1. Place the cream in a microwave-safe bowl and add the zest. Heat in 15 second bursts until scalding. Infuse for 10 min.

2. Strain the cream over the chopped chocolate and microwave until it is completely melted and smooth. Store in the fridge overnight, or until chilled.

3. Pour into a large bowl and whip until it is thick and spreadable. Cover and refrigerate until ready to use.

For the mojito cupcakes

1.  Preheat the oven to 180ºC and line a 12-hole muffin tin. 

2. Beat together the butter and sugar until light. Add the eggs one at a time, beating well between each addition.

3. Add the lime juice and zest, rum and milk and beat through. Fold in the sifted flour until just combined.

4. Spoon the batter into the cupcake holders until about two-thirds full. Bake for 12–15 minutes until the cupcake springs back when touched.

For the lime-mint sugar

1. Add the sugar and lime to a bowl and rub together using your fingers to infuse. Stir through the mint leaves.

To assemble

1. Scoop dollops of the ganache onto the cupcakes and swirl with a spoon. Top with a sprinkle of lime-mint sugar, a mint leaf and lime wedge.

Recipes & styling: Sjaan van der Ploeg
Photography: Callen Jefferson/hmimages.co.za

This green tea panna cotta with black sesame praline is one boujee dessert. And believe it or not, it’s actually pretty easy to make!

The post Mojito Cupcakes appeared first on MyKitchen.