Piña Colada cocktails typically include rum; we’ve incorporated this element in a spiced syrup. Omit the rum in the syrup to make this Piña Colanda tart halal-friendly. 

Piña Colada tart

Serves 6-8 

Ingredients

For the coconut biscuit base: 

200g Tennis biscuits, finely crushed
½ cup desiccated coconut, toasted
½ cup (125g) butter, melted 

For the pineapple custard filling: 

⅓ cup lemon juice
6 extra-large eggs
¼ cup (60ml) sugar
1 small can (165ml) coconut cream
1 can (375g) condensed milk
2 tsp pineapple essence
1 can (380g) ideal milk 

For the rum spiced syrup: 

¼ cup packed treacle sugar
½ cup hot water
1 clove
1 whole star anise
½ cinnamon stick
Pinch of ground nutmeg
¼ tsp allspice
½ tsp vanilla extract
2 Tbsp gold rum (optional) 

For the coconut cream topping: 

2 small cans (165ml each) coconut cream, refrigerated overnight
20g edible flowers 

 Method

1. Combine biscuits, coconut and butter to create a soft crumb. 
2. Grease and line the base of a 25cm loose-bottom cake tin. 
3. Evenly press crumb into the base and about 4-5cm up the sides. Chill until needed.
4. Preheat oven to 160°C.
5. Add lemon juice, eggs, sugar, coconut cream, condensed milk ideal milk and pineapple essence, blend until smooth. 
6. Pour filling into a tart tin. Bake for 30-45 minutes, until the middle has a slight wobble and the sides are set. 
7. Remove and cool completely. Refrigerate overnight, or for at least 6 hours.
8. Place the syrup ingredients in a pot over high heat. Stir to dissolve the sugar.
9. Lower heat and simmer until reduced by half, about 5 minutes. Strain and cool.
10. Scoop the solid coconut cream out of the can. (You can save the leftover liquid for cooking or drinks.) Whisk the cream to stiff peaks. 
11. To serve, dollop cream onto the tart, drizzle with spiced syrup and decorate with edible flowers.

Recipes & styling: Sjaan Van Der Ploeg
Photography by: Zhann Solomons

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The latest craze in the MK Test Kitchen is hot pots. We explore the vibrant, flavourful world of this cooking style, reviewing Asian-inspired dishes to learn about all their distinctive components. 

Did you know?

The Sichuan province in southwest China is where the Sichuan hot pot first originated. People used to congregate around a simmering pot to prepare different meats, vegetables and tofu in old community cooking customs — this is where the style gained its popularity. The broth gained recognition throughout time for its strong, hot spices, particularly Sichuan peppercorns, which add a distinctive numbing effect that balances out the heat from the dried chilies.  

The pot is hot  

It’s time to raid your local Asian supermarket and have fun exploring Asia with every sip of these hot pots.  

What is a hot pot?  

Hot pot is a steaming, communal feast where fresh ingredients are immersed, swirled and enjoyed fondue-style, but with much more punch. The origins of a hot pot can be traced back more than a millennium to the Jin Dynasty in China. Originally developed as a substantial wintertime meal, it has now spread throughout many Asian countries. It’s all about the simmering and sharing, creating a DIY foodie adventure for everyone at the table.  

Essential components of a hot pot 

1. Flavourful broth base. 
2. Raw, fresh ingredients such as veggies, thinly sliced meats, seafood, tofu and dumplings. 
3. Flavour-packed dipping sauce. 

Chinese Sichuan hot pot 

Serves 4-6  

For those who enjoy heat, the most powerful taste test is produced by a flavorful spiced hot pot that is loaded with chilies and Sichuan peppercorns. Pronounced “sech-waan”. 

Ingredients

For the hot pot base 

1 Tbsp canola oil
6cm ginger, peeled and sliced
5 bay leaves
8-10 cloves garlic, peeled and crushed
2 cinnamon sticks 
6-star anise 
6 cloves
1 Tbsp Sichuan peppercorns
10 whole dried chillies 
1 packet (100g) hot pot soup base 
3 cups chicken stock 3 cups water  

For the dipping sauce  

Handful coriander, chopped 
2 Tbsp chopped peanuts 
2 Tbsp soy sauce 
2 tsp sesame oil
2 tsp chilli paste
1 spring onion, finely sliced  

To serve 

100g baby corn
125g mangetout or sugar snaps
150g fish balls (or use raw fish cubes, if you like)
200g beef, thinly shaved
6 small pork bao
100g mung bean sprouts 
200g baby pak choi 
Sticky rice  

Method

1. In a wok, heat oil and fry ginger until golden, about 1-2 minutes. 
2. Add bay leaves, garlic, cinnamon sticks, star anise and cloves and fry until fragrant, about 2 minutes. 
3. Add Sichuan peppercorns, chillies and hot pot soup base then fry for another 2-3 minutes, stirring regularly. 
4. Add stock and water then bring to a boil for about 5 minutes. 
5. Mix together dipping sauce ingredients. 
6. To serve, place the pot base, on a low heat, over a burner in the middle of the table. Arrange the serving ingredients around the hot pot, so each person can cook the ingredients to their liking. Dip the cooked food into the dipping sauce, serve and enjoy with sticky rice. 

Vietnamese Lau  

Serves 4-6  

This fragrant hot pot, featuring lemongrass and herbs, is perfect for enjoying fresh Southeast Asian foods because it strikes a balance between sharpness and sweetness. 

Ingredients

For the hot pot base  

3 cups chicken stock 
3 cups water 
2 stalks lemongrass, crushed 
2 lime leaves 
5 cloves garlic, chopped 
1 onion, cut into 8 
2 tomatoes, cut into 6 
2 Tbsp tamarind paste
2 Tbsp fish sauce
1 Tbsp brown sugar  

For the spicy broth 

2 tsp chilli oil
2 Tbsp chilli paste
1-2 red chillies (optional)  

For the dipping sauce 

¼ cup hoisin sauce
2 Tbsp chilli paste
1 clove garlic, grated
3cm ginger, peeled and grated  

To serve 

2-3 carrots, peeled and sliced into matchsticks
150g shiitake mushrooms
200g lamb, thinly shaved
200g fish balls (or use raw fish cubes, if you like) 
300g vannamei prawns, cleaned 
Handful basil leaves
Handful coriander 1-2 limes, quartered  

Method

1. For the hot pot base, place all ingredients in a large pot on a medium-low heat and simmer for about 25 minutes. 
2. To make a spicy version, heat the chilli oil in a pan, fry chilli paste and fresh chilli for 30 seconds until fragrant and add to hot pot base (or use half the chilli paste if splitting the broth in two when using a traditional split pot). 
3. For the dipping sauce, combine all ingredients and place in small ramekins for dipping. 
4. To serve, place the pot base over a burner, on low heat, on your table and arrange the serving ingredients around the hot pot. Serve with fresh herbs and lime. 

Cook’s note  

Each person can use chopsticks and cook the ingredients to their liking, dipping the food into the dipping sauce, eating and enjoying as they go.  

Get familiar with lemongrass and tamarind  

Like nature’s fragrant incense, lemongrass is bright, lemony and herbaceous. It adds a new zest to food and is frequently added to soups, teas and curries. In contrast, tamarind is a fruit that combines sweetness and sourness. Its tangy pulp gives sauces, chutneys and beverages a rich, tangy flavour that makes everything a bit more lively! 

Japanese Shabu-Shabu  

Serves 4

This sophisticated hot pot highlights delicate, fresh ocean aromas with thinly sliced beef, swished in a light kombu broth. 

Ingredients

5-6 cups water 
10cm piece kombu seaweed 
¼ cup bonito flakes 
3 carrots, sliced into matchsticks 
1 baby cabbage, halved and cut into 3 cm chunks 
100g shiitake mushrooms
100g enoki mushrooms
300g shimeji mushrooms 
400g pork leg or shoulder, thinly shaved 
200g firm tofu, cubed 
200g udon or wheat noodles of your choice  

For the dipping sauces  

¼ cup soy sauce 
2 tsp sesame oil 
2 spring onions, sliced 
3 Tbsp ponzu or lime juice 
2 tsp chilli flakes 

Method

1. Place the water, kombu and bonito flakes in a large pot and allow to soak for 30 minutes. 
2. For the dipping sauces, combine soy sauce, sesame oil and spring onion. Divide into two dipping bowls, then add ponzu and chilli flakes to one of the bowls. 
3. Bring the broth to a gentle simmer on a medium heat, removing kombu and bonito flakes before the broth starts to boil. 
4. Add the veggies and tofu to the pot and allow to simmer for about 8-10 minutes. Remove the veggies once they are cooked to your liking — the cabbage will be ready before the carrots and mushrooms. 
5. Use chopsticks and ‘swish’ meat for a few minutes in the simmering broth to your preferred temperature. The meat cooks within 30 seconds as it is sliced very thinly. 
6. Dip the veggies and meat in the dipping sauces and enjoy. 
7. For the udon noodle course, skim the broth from any impurities. 
8. Add the noodles to the broth and cook for about 1-2 minutes. 
9. Serve the noodles with broth. Dilute the individual bowls of ponzu sauce with the broth and serve the noodles in each bowl. 

Get familiar with kombu and bonito flakes  

Bonito flakes are dried, smoked and fermented tuna flakes – think of it as a seasoning. While bonito adds subtle, smoky whispers to a meal, kombu (dried, aged kelp) comes in with a big bellowing flavour of umami that adds a strong depth to broths. These two (both available at Asian supermarkets) are the creative team behind the flavourful Bashi (broth) from Japan! 

One-pot wonders  

Stepping away from the traditional hot pots and welcoming two easy, one-pot hot pot dishes to warm the soul.  

Thai Tom Yu  

Serves 4  

Our version of Tom-Yumminess is sweet, sour, spicy and aromatic, complete with a burst of lime, chilies and galangal for a very zesty experience. 

Ingredients

6 cups water 
2-3 Tbsp chilli paste
¼ cup fish sauce
2 Tbsp brown sugar
2 Tbsp lime juice
5cm galangal or ginger, sliced
3 shallots or small red onions, roughly chopped 
6 lime leaves, finely shredded
3 stalks lemongrass
800g prawns, cleaned and deveined
Sticky rice, to serve  

Method

1. Heat water and chilli paste in a pot and bring to a boil. 
2. Add fish sauce, sugar, lime juice, galangal, shallots, lime leaves and lemongrass. Simmer for 10-15 minutes. 
3. Add prawns and cook for another 2-3 minutes or until cooked. 
4. Serve with sticky rice. 

Coconut chicken hot pot  

Serves 4  

The combination of delicate chicken and creamy coconut milk creates a rich, mellow soup that is hearty and complex. 

Ingredients

1 Tbsp chilli oil + extra for finishing 
1 shallot or small red onion, roughly chopped 
5cm galangal or ginger, sliced 
1 red pepper, deseeded and sliced 
2 stalks lemongrass, crushed 
6 lime leaves 
6 Thai green chillies, crushed
3 cans (400ml each) coconut milk
½ cup water
200g cherry tomatoes, halved
4 skinless chicken breast fillets, sliced 
½ packet (125g) large rice noodles, cooked
3 Tbsp fish sauce
1 Tbsp brown sugar 
3 Tbsp lime juice
2 baby spring onions, sliced in 2cm pieces, for serving  

Method

1. Heat oil on a medium heat in a wok or pot. 
2. Fry shallot, galangal, red pepper and lemongrass for 3-5 minutes. 
3. Add lime leaves and chilli and fry for another minute. 
4. Add coconut milk and water, then simmer for about 15 minutes. 
5. Add tomatoes and chicken, and simmer for another 15 minutes or until chicken is cooked. 
6. Drain the noodles and add into the pot for the last 5 minutes of cooking time along with the fish sauce, sugar and lime juice.
7. Finish the hot pot with spring onion and enjoy. 

By: Lichelle May
Photography by: Zhann Solomons

The post Vibrant Asian-inspired hot pot dishes to try today appeared first on MyKitchen.

Nutty grains paired with freshly toasted coconut and a tangy dressing are a perfect match. 

Greens & grains salad with coconut & tropical dressing  

Serves 4

Ingredients

For the tropical dressing  

170g mango chunks 
2 granadilla, pulp removed 
2 cloves garlic, minced 
1 lime, zested 
1 Tbsp Dijon or wholegrain mustard 
1/2 cup olive oil 
1 Tbsp honey 
Knob ginger, grated 
1 tsp curry powder 
Salt and milled pepper  

For the caramelised coconut  

2 cups fresh coconut chunks, shaved (or use coconut flakes) 
1 Tbsp canola oil 
2 Tbsp soy sauce 
1 tsp smoked paprika 
1 Tbsp golden syrup 
1/2 cup each bulgar wheat, barley and buckwheat, cooked 
Handful chopped parsley 
350g broccoli florets or tenderstem broccoli 
125g sugar snap peas 
250g asparagus 
1 avocado, cut into chunks 
2 kiwi fruits, one cubed and one sliced 
1/4 cup dried cranberries   

Method  

1. Preheat oven to 160°C. 
2. Blitz dressing ingredients in a blender until smooth. Season. 
3. Toss caramelised coconut ingredients together, season and spread out on a lined oven tray. Bake until crispy, about 20-30 minutes. 
4. Combine the cooked grains and parsley in a bowl. Season. 
5. Boil broccoli, peas and asparagus for 1-2 minutes, then drain before refreshing in ice-cold water. 
6. Spoon mixed grains onto a serving platter and arrange the blanched vegetables on top. 
7. Add avocado, kiwi fruit, cranberries and a generous sprinkle of caramelised coconut. 
8. Drizzle with dressing and serve as is or with your favourite protein.

Recipe & photographs courtesy of Fresh Living Magazine 

Also read: 5 fresh summer salads to beat the heat 

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Many of our favourite flavours are the result of caramelisation, which turns simple sugars into rich, toasty notes. The deep, golden hues enhance everything from savour foods to desserts, says Lichelle May.  

From the foodie lab

When food is heated, a chemical reaction known as the Maillard reaction takes place. This results in a golden-brown colour and complex flavours. Let’s break it down: 

What exactly happens during caramelisation?
Sugars start to break down and brown at temperatures from 160°C upward. Depending on the duration of the cooking process, the flavours can range from mildly sweet to deep and savoury. 

The ideal caramelisation
Preheat your oven or pan to a high heat and don’t overcrowd your pan or trays. This will prevent steaming and guarantee that the heat reaches the food’s surface directly, which aids in the even caramelisation of sugars. Remember to pat dry food such as steak before cooking. 

Protein vs sugar caramelisation
While the deep, sweet flavour is created by sugar caramelisation, a sophisticated depth of flavour is found when proteins and sugars interact. In roasted veggies or meat, the flavour develops and becomes more intense the longer you let it cook, so be cautious!  

Granadilla & coconut sago brûlée 

Serves 4-6 

The perfect summertime treat is this granadilla & coconut sago brûlée, which combines tropical fruit and creamy coconut with a caramelised top that is both delicious and refreshing. 

Ingredients 

1 cup (250ml) sago
3 cups (750ml) coconut milk
1 can (385g) condensed milk
2 tsp (10ml) vanilla extract cup 
(80ml) granadilla pulp
3 Tbsp (45ml) sugar 

Method 

1. Combine the sago, coconut milk and condensed milk in a pot. Cook on a low heat for about 25 minutes or until the sago is soft , stirring regularly to avoid the bottom from burning. Once cooked, remove from heat and add the vanilla.
2. Spoon the sago into serving glasses, filling it halfway. Top with granadilla pulp and finish with another spoonful of sago.
3. Sprinkle the sugar on top of the sago pudding and use a blowtorch to caramelise the sugar until it turns a deep golden brown. Cool until sugar turns rock hard, about 2 minutes. 
4. To check if the caramel layer is ready and set, gently tap on it with a spoon. If it is ready and set, it will make a hollow sound. Serve immediately, to avoid sugar top from melting. 

Cook’s note: Don’t have a blowtorch? Serve pudding as is for a comforting dessert.

Recipes & Styling: Lichelle May 

Photographs: Zhann Solomons 

Also read: How to caramelise butter 

The post The 101 on caramelisation appeared first on MyKitchen.

Surprise and delight your tastebuds with these delicious mousse recipes. From decadent red velvet mousse to unexpected savoury delights like a coconut yoghurt mousse, you’ll fall in love with these magnificent mousses.  

Coconut yoghurt mousse 

Serves 8 //  Cooking time 2 hours 20 minutes

Ingredients 

800ml coconut cream
3 egg whites
¼ cup caster sugar
1 tsp vanilla essence
2 cups full-cream yoghurt
2 peaches, sliced
¼ cup raspberries
¼ cup coconut flakes  

Method 

1. Place coconut cream in the freezer for 1 hour. Then beat it until light and fluffy.
2. In another bowl, whip egg whites until frothy. Continue whipping, gradually adding the sugar, then the vanilla, until thick and glossy.
3. Fold the yoghurt into the coconut cream. Then fold in the egg whites.
4. Spoon mixture into 8 bowls. Place in the fridge to set for 1 hour.
5. To serve, top the mousse with peaches and raspberries.

Recipe & Styling: Chiara Turilli
Photography: Andreas Eiselen 

Spinach wraps with pea falafel and avo mousse 

Serves 4 // Cooking time 1 hour 10 minutes

Ingredients 

For the pea falafel 

2 cups peas, steamed
1 cup pearl barley, cooked
¼ cup cake flour
2 tbsp chopped parsley
1 tsp cumin
½ onion, peeled and chopped
Vegetable oil, to fry
Lemon wedges, to serve 

For the avo mousse 

1 avocado
¼ cup cream 

For the spinach wraps 

3 cups cake flour
1½ tsp baking powder
1 tsp salt
¼ cup vegetable oil
100 g spinach
¾ cup milk, warmed 

Method 

For the pea falafel 

1. Pulse all the ingredients until combined, but still with a slightly coarse texture. It should hold together when compressed into a ball. Form into balls.
2. Heat the oil and shallow fry the balls until golden brown.

For the avo mousse  

1. Blitz together the avocado and cream until smooth and creamy.

For the spinach wraps 

1. Mix the flour, baking powder and salt. Add the vegetable oil and mix into a crumbly dough.
2. Blend spinach and milk on high until smooth.
3. Stir the spinach mixture into the dough. If the mixture is too dry, add some water.
4. Knead for 5 minutes, until smooth. Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
5. Flour a rolling pin and a work surface. Divide dough into 8 golf-ball-sized balls. Roll out each into a thin circle of about 15 cm.
6. Heat a pan over medium heat. Dry fry wraps for 1 minute a side.
7. Serve with pea falafel and avo mousse.

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

 Also read: 10 Ways with Avocado

Two-ingredient chocolate mousse 

Serves 4 // Cooking time 20 minutes

Ingredients 

350g dark chocolate (70% cocoa), finely chopped
270ml boiling water 

Method 

1. Place the chocolate and boiling water in a bowl. Whisk until the chocolate has melted and the mixture is smooth.
2. Fill a larger bowl with ice water and place the bowl of chocolate in it.
3. Continue whisking until the mixture begins to thicken.
4. Remove from the ice water and continue whisking until the mixture is just set but still soft, 5–8 minutes.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Red velvet mousse 

Serves 6 // Cooking time 3 hours 30 minutes 

Ingredients 

160g white chocolate
340ml cream
1½ (±2.5g) gelatin leaves
1 Tbsp red food colouring
2 large egg whites  

Method 

1. Place the chocolate and 115 ml cream in a glass bowl. Melt over a pot of water on medium heat, stirring until completely melted. Set aside to cool.
2. Fill a bowl with water and ice cubes. Place the gelatin leaves in the bowl, ensuring they that are covered. Leave them there until the chocolate mixture is completely cool. Then remove the gelatin and place in a bowl over a pot of hot water. Stir until the leaves have melted.
3. Add the gelatin and colouring to the chocolate.
4. Using an electric beater, mix the remaining cream on high speed until soft peaks form. Fold into the chocolate mixture.
5. Beat egg whites until soft peaks form. Fold into mixture. Be careful not to overmix.
6. Pour into jars or glasses and place in the fridge to set, about 3 hours

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Piña colada mousse 

Serves 4–5

Ingredients 

For piña colada mousse 

1 cup (250ml) drained crushed pineapple
2 Tbsp (30ml) light rum (optional)
1 Tbsp (15ml) lime juice
2 cans (400g each) coconut cream, refrigerated to ice cold 
1 large slab (150g) white chocolate, chopped
3 large egg whites
Pinch of cream of tartar
Pinch of fine salt
½ cup (100g) castor sugar   

For serving 

6 fresh pineapple slices
6 fresh or glacé cherries 
Handful of coconut shavings, toasted
Handful of mint   

Method  

1. Combine pineapple, rum (if using) and lime juice and blitz using a stick blender. 
2. Scoop thickened coconut cream off the surface of the can – chilling it in the fridge separates the cream and watery liquid in two parts. (You can freeze the water at the bottom of the can for smoothies.)
3. Whisk coconut cream to medium-soft peaks using an electric whisk.
4. Fold blitzed pineapple mixture into coconut cream, cover and chill.
5. Melt the chocolate (you can use a double boiler or melt it gently in the microwave, stirring every 30 seconds.) Set aside to cool.
6. Combine egg whites, cream of tartar and salt in a large bowl.
7. Whisk the mixture into medium stiff peaks.
8. Add sugar a tablespoon at a time, allowing sugar to melt away while whisking before adding the next. (Once all the sugar has been added and is dissolved in mixture, the meringue should be glossy instead of foamy.)  
9. Fold coconut cream mixture into the meringue.
10. Mix a third of the meringue into chilled coconut mixture and whisk until combined.
11. Fold the chocolate mixture into remaining meringue until it is well combined.
12. Spoon into glasses and chill for 1 hour.
13. Serve straight out of the fridge, topped with fresh pineapple slices, cherries, coconut shavings and mint. 

Top tip: Swap out the rum for canned pineapple syrup for a booze-free version of this creamy dessert.  

Words by: Gail Damon
Photographs: Fresh Living Magazine/Shutterstock   

Also read: Fridge desserts to satisfy your sweet tooth

The post 5 delicious sweet and savoury mousse recipes  appeared first on MyKitchen.