Ready to bake the ultimate milk tart for Milk Tart Day on 27 February? Whether you’re a seasoned pro or a newbie in the kitchen, these handy tips from the MyKitchen food team will have you whipping up a creamy, dreamy dessert that’s sure to steal the show. 

Top tip #1: Pack the crust with flavour 

“Don’t waste time, make that no-bake biscuit-butter crust. My secret? I add a big pinch of cinnamon to crushed coconut biscuits to make sure that iconic cinnamon taste is in every single bite of my fridge milk tart. You can also go fancy with an extra hand of finely chopped nuts in your cookie base.” 

– Liezl Vermeulen, Head of Food, MyKitchen 

Top tip #2: Give the filling some delicious flavour 

“Infuse the milk with vanilla, citrus, coconut or even ginger before making the filling for an extra flavour dimension. Another great tip to prevent the milk tart filling from cracking, is to allow the cooked milk tart to cool completely at room temperature before refrigerating.” 

– Lichelle May, Food Editor MyKitchen 

Top tip #3: Explore more crust options 

“Milk tart is classically made using shortcrust pastry, but you can get creative and use loads of other options! Blended biscuits and butter – use a biscuit of your choice to create a delicious quick base: tennis, ginger, Marie biscuits or even eet-sum-mores are great options.  

Flaky pastry or phyllo pastry – these will result in a more savoury puffed base (flaky) or a super crisp, thin base (phyllo). If using phyllo, brush melted butter between layers.  

Your milk tart can even be crustless! Love the filling but not the pastry? Simply bake in a pie dish and enjoy the creaminess of your dessert without a crust getting in the way!” 

– Sjaan van der Ploeg, Deputy Food Editor 

Try this delicious twist on the South African classic:

Two-tone chai milk tart 

Serves 6 

Ingredients 

200g Romany Creams, crushed
⅓ cup melted butter
1L milk
4 chai tea bags
3 eggs
1 cup sugar
3 Tbsp corn flour
3 Tbsp flour, sifted
3 Tbsp cocoa, sifted  

Method  

1. In a bowl, combine the crushed biscuits and melted butter. Then press into a 22 cm, loose-bottomed pastry tin. Place in the fridge to set.
2. Pour the milk and chai into a saucepan and bring to a boil. Remove from the heat.
3. Whisk together the eggs, sugar, corn flour and flour. Temper the egg mixture with the hot milk and then return everything to the heat.
4. Bring to a boil and cook for 10 minutes, until thickened.
5. Once thickened, pour half the mixture into a large bowl and mix in the cocoa.
6. Carefully fill half the biscuit shell with chocolate mixture, and the other half with the rest of the mixture.
7. Cool completely and then set in the fridge before serving.

Image: Shutterstock / Supplied 

The post 3 expert tips to make your best-ever milk tart  appeared first on MyKitchen.

Spoil your taste buds with two of Chef Zakhele Ndlozi’s delightful recipes, just in time for World Chef Day on 20 October!  

Zakhele Ndlozi, Executive Sous Chef at Sibaya Casino & Entertainment Kingdom, has whipped up two tart recipes you can prepare ahead of parties and group gatherings and enjoy with family and friends.   

“I have put my own twist on a traditional melktert recipe and also created something more unusual with a pap tart recipe, catering to suit sweet and savoury taste buds – or both,” said Ndlozi.  

“Once baked, my Chai Spiced Milk and Meringue Tart and Phyllo Pap Tart can be stored in the fridge until party time. In fact, they taste even better when they’re chilled and set.” 

Enjoy these two yummy recipes – perfect to serve your guests at a spring soiree!

Chai Spiced Milk and Meringue Tart  

Serves 12

Ingredients: 

Pastry crust 

1½ cups cake flour
⅓ cup icing sugar
¼ teaspoon salt
125g unsalted butter (cold cut into small pieces)
1 large egg yolk 

Milk filling 

2¼ cups (496ml) cups milk
2 Tbsp butter
2 Tbsp flour
3–4 Tbsp (23–30g) cornstarch
1 cup condensed milk
2 large eggs
2 tsp vanilla essence
1 tsp chai spice mix
½ teaspoon cinnamon 

Italian meringue  

300g caster sugar
150g water
4 egg whites
Juice of half a lemon 

Method

Pastry crust 

1. Butter or spray a 9-inch pie pan with a removable bottom, ensuring it is thoroughly coated, then set it aside. 
2. In a food processor, combine the flour, salt and sugar by pulsing a few times. Add the butter and pulse until a rough dough is formed. 
3. Add the egg yolk and pulse again until the dough just comes together. 
4. Transfer the dough to a work surface and knead briefly, only until the dough is fully incorporated – don’t overwork it.  
5. Gently press the dough into the bottom and up the sides of the prepared pie pan, starting from the centre and working outward, being careful not to press too hard.  
6. Place the pie pan in the freezer for at least 30 minutes to prevent the dough from rising.  If you’re short on time, bake the crust with pie weights or beans to keep it flat. 
7. Preheat the oven to 180°C and bake the crust for 20 to 25 minutes or until golden brown. Set aside to cool.  

Milk filling 

1. Place a saucepan over medium heat and add the butter, chai powder, nutmeg, and milk. 
2. Bring the mixture to a boil, then remove it from the heat.
3. In a separate bowl, combine the flour, corn starch, and sugar, then whisk in the eggs and vanilla until smooth. 
4. Gently whisk this mixture into the saucepan, taking care to eliminate any lumps. Return the saucepan to the stove and stir constantly until the mixture begins to bubble. 
5. Cook for about 5–6 minutes, then remove from heat and pour the mixture into the baked pastry shell. Sprinkle with cinnamon and chill until ready to serve.

Meringue 

2. Combine 300g of sugar and 150g of water in a saucepan. Simmer over medium heat, stirring until the sugar has dissolved. After this point, do not stir the syrup further. (If any sugar crystals form on the sides of the pan, use a wet pastry brush to brush them back into the syrup.) 
3. Bring the syrup to a boil until it reaches 100°C. 
4. Once this temperature is reached, maintain high heat and begin preparing the egg whites.
5. In a mixing bowl, combine 4 egg whites and lemon juice, then whisk on speed 3 until soft peaks form.
6. Continue boiling the syrup until it reaches 121°C. Carefully and slowly stream the hot syrup into the egg whites while whisking at medium speed. Increase the speed to high and whisk for about 6 minutes, or until the meringue is thick, glossy, and completely cooled.
7. Use the meringue to frost and pipe on top of the tart. For a toasted effect, lightly torch the meringue using a blow torch, then dust with cinnamon. 

(Tip: Use a sugar thermometer)

Phyllo Pap Tart 

Serves 24

Ingredients  

Pap: 

2 cups (500ml) water
1 cup (250ml) milk
1 cup maize meal, quick cooking
5ml salt
125g butter   

Filling: 

30ml oil
1 onion, chopped
2 garlic cloves, crushed
200g rindless streaky bacon, chopped
250g mushrooms, sliced
150g spinach, chopped
250g carrots grated.
1 can tomato baked beans
15ml sugar
5ml dried Italian herbs
Salt & freshly ground black pepper to taste
500g cheddar, grated
5 g parsley  

Base: 

8 sheets phyllo pastry 
100g melted butter 

Method 

Pap:  

1. Using a large saucepan, combine the water and milk, and heat until warm. Add the maize meal and salt, stirring until the mixture is lump-free. Cover the saucepan and let it simmer over very low heat for 5 to 7 minutes.
2. Once done, add the butter and mix until fully incorporated. Set aside

Filling:  

1. Preheat the oven to 180°C and generously grease an ovenproof dish with butter. In a frying pan, heat the oil and sauté the onion until soft. Add the garlic and cook for an additional
2. Next, add the bacon and mushrooms, frying until golden. Incorporate the carrots, followed by the baked beans, sugar, basil, and seasoning to taste. Simmer over low heat for 5 minutes.

Preparation: 

1. Begin by melting the butter in a saucepan and set it aside to cool. Take one sheet of phyllo pastry, brush it with the melted butter, then place another sheet on top and brush it as well. 
2. Cut the layered pastry into six squares and place them into a cupcake tray. Blind bake the empty phyllo pastry for 5 minutes at 180°C, then set aside to cool.
3. Next, divide the pap in half. Spoon half a tablespoonful into each muffin cup, spreading it out evenly. Top with half of the filling and half of the cheese. Repeat with another layer of pap, followed by the remaining filling and cheese.
4. Bake for 20–30 minutes, or until golden and the cheese has melted.

Also read: 10 baking hacks you never knew you needed

Image: Supplied

The post Chef Zakhele Ndlozi’s delicious recipes perfect for World Chef Day  appeared first on MyKitchen.

As the autumn season approaches, we give you 3 ways to turn your ordinary hot chocolate into something magnificent. Sjaan van der Ploeg takes her decadent hot chocolate recipe to the next level with three indulgent variations.  

THE BASE RECIPE 

Decadent hot chocolate 

Serves 4 • Total Time 15 Min 

Ingredients

4 cups milk  
300g dark chocolate, finely chopped 
2 tbsp cocoa powder  

Method

1. Bring milk to a simmer. 
2. Add chocolate and cocoa powder and stir well until melted and combined. 
3. Divide between four mugs and serve. 

Espresso Hot Chocolate 

Make a batch of decadent hot chocolate, substituting 1 cup of milk for 1 cup of strong coffee. Divide between four mugs, and finish with dollops of whipped cream and a dusting of cocoa powder.  

Chai White Hot Chocolate 

Substitute dark chocolate and cocoa powder for 300g white chocolate. Steep 4 chai tea bags and 2 cinnamon sticks in the hot milk for 5 minutes. Remove and discard, before adding white chocolate and stirring to combine. 

Easter Sinister Hot Chocolate 

Swap out the dark chocolate for milk chocolate. Divide between four mugs. Toast 12 marshmallows over a gas flame and add 3 to each mug. Finish each with a couple of chocolate Easter eggs, biscuits for dipping and an extra drizzle of melted chocolate.  

Chef’s Tip
For a budget break, swap the chocolate for 1 cup of hot chocolate powder. 

The post Not Your Ordinary Hot Chocolate Recipes appeared first on MyKitchen.

Make our spicy sweet-potato pancakes this weekend instead of your regular pancakes! They’re loaded with chai spices and covered in syrup and almonds. YUM!

SERVES 10

INGREDIENTS
1  cups flour
3 tsp baking powder
Pinch salt
1 tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground ginger
¼ tsp ground allspice
¼ tsp ground cloves
2 eggs
1 cup sweet potatoes, cooked and mashed
1 cup milk
1 tbsp brown sugar
Oil for frying
2 tbsp butter, melted
½ cup maple syrup
2 tbsp ground cinnamon
½ cup almonds, toasted and chopped

METHOD
1. Sift the flour, baking powder, salt and the spices together.
2. Whisk together the eggs, sweet potato, milk and brown sugar.
3. Mix the dry ingredients into the wet ingredients until it becomes a soft batter (it should have the consistency of yoghurt).
4. Heat a non-stick pan over medium heat and spoon about 2 tbsp of batter per pancake into the pan. Shape into a circle. Flip over as soon as bubbles start to show on top of the pancake, and brown on the other side. Repeat until batter is finished.
5. For the syrup, combine the butter, syrup and cinnamon.
6. Stack the pancakes on a plate, top with the chopped almonds and pour over the cinnamon syrup.

Dessert meets breakfast with this delicious carrot-cake porridge recipe. Nutritious and delicious! What more could you want?

The post Spicy sweet-potato pancakes appeared first on MyKitchen.

This hot creamy sahlab dates all the way back to the Ottoman Empire, but it’s still renowned today for its flavour and celebrating iftar here in South Africa.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
1 L milk
2 tbsp sugar
2 chai teabags
3 tbsp cornflour mixed with 2 tbsp water
2 tsp vanilla essence
½ tsp cinnamon
¼ cup toasted coconut flakes
2 tbsp walnuts, toasted and chopped

METHOD
1. Add the milk, sugar and tea bags to a pot over medium heat. Bring to a simmer. Remove from the heat, cover and infuse for 5 minutes. Remove the bags.
2. Mix 3 tablespoons of the milk mixture into the cornflour mixture, then whisk this back into the milk in the pot.
3. Place over low-medium heat and whisk continuously until the mixture comes to a simmer and has thickened slightly.
4. Remove from the heat, stir in the vanilla and pour into mugs.
5. Top with cinnamon, coconut flakes and walnuts, and serve hot.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

This sahlab is definitely perfect for a pre-bedtime treat, but if you’re looking for something to replace your morning cuppa our traditional masala chai will do the trick.

The post Traditional Lebanese coconut-chai sahlab appeared first on MyKitchen.

What better way to embrace the winter season than with white chocolate-coasted pumpkin-spice bites? Pop them in the fridge for an anytime snack.

MAKES 12 // COOKING TIME 2 hours

INGREDIENTS
120 g pumpkin, chopped
¼ cup water
175 g Tennis or Nuttikrust biscuits
200 g white chocolate, chopped
2 tbsp cream cheese, softened
2 tbsp icing sugar
1 tbsp instant chai latte powder

METHOD
1. Place pumpkin and water in a pot and boil for 10 minutes with the lid on. Remove the lid and leave to simmer until all the water has evaporated.
2. Purée cooked pumpkin with a hand blender. Press it through a sieve for a smoother purée.
3. Place the biscuits in a ziplock bag and use a rolling pin to crush until fine.
4. Melt 100 g chocolate in a double boiler.
5. Place the melted chocolate, pumpkin purée, crushed biscuits, cream cheese, icing sugar and chai latte powder in a bowl and mix well. Cover bowl with cling film and place in the fridge for 1 hour.
6. Roll the chilled mixture into balls (about 1 tbsp per ball) and place on a baking tray. Place in the freezer for at least 1 hour.
7. Melt remaining chocolate in a double boiler or the microwave.
8. Remove the pumpkin-spice balls from the freezer and dip them in the melted chocolate. Finish off with a sprinkle of crumbled biscuits or chai spice.

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za

For the ultimate pick-me-up snack, try our antioxidant-rich cauliflower and almond bliss balls.

The post White chocolate-coated pumpkin-spice bites appeared first on MyKitchen.