Whether you’re channeling your inner Julia Child or just here for the cheese, these French-inspired dishes are perfect for Bastille Day on 14 July. 

French toast Croque madame  

Serves 4 // Cooking time: 20 minutes 

Ingredients 

4 eggs
3 Tbsp milk or cream
Salt and pepper
8 slices bread
2 Tbsp vegetable oil 

For the béchamel 

2 Tbsp butter
2 Tbsp flour
1 tsp Dijon mustard
Salt and pepper
1½ cups milk  

To assemble 

4 slices ham
4 eggs, poached
Rocket (to serve) 

Method 

For the French toast 

1. Whisk together the eggs, milk or cream, salt and pepper. Dip each slice of bread in the egg mixture until it is evenly soaked.
2. Heat the oil in a pan over medium heat.
3. Fry the bread for 2–3 minutes on each side until golden brown.

For the béchamel 

1. Melt the butter in a heavy-based pot, then remove from the heat and stir in the flour, mustard, salt and pepper until smooth.
2. Gradually add the milk, stirring until the sauce is smooth. Return the pot to the hob over low heat for 5 minutes until the sauce has thickened.

To assemble 

1. Sandwich a slice of ham and a poached egg between two slices of French toast and top with béchamel.
2. Grill for 5 minutes until the béchamel is bubbling and golden. Serve with rocket.

Easy-to-make French tartiflette 

Serves 10  // Total time: 40 minutes 

Ingredients

1.7kg potatoes, peeled 
500g diced bacon 
¼ cup butter 
1½ onions, thinly sliced
2 garlic cloves, minced 
⅓ cup white wine 
1 cup sour cream 
2½ cups cream 
500g Brie cheese, sliced
Sea salt
Freshly ground pepper 

Method 

1. Preheat the oven to 180ºC. Place the potatoes in the pot and cover with water. Bring to a boil over medium heat and cook for 10–15 minutes or until potatoes are easily pierced with a knife but not falling apart. Remove from the heat, drain, and set aside until cool enough to handle. Cut the potatoes into 1 cm rounds and set aside.
2. Heat a pan over a high heat. Cook the bacon until browned. Drain the bacon and set aside. Lower the heat to a medium heat and in the same pan add the butter. Add the onion and garlic and cook for 5 minutes until golden brown. Add the bacon and wine and cook for another 5 minutes, stirring occasionally.
3. Combine the sour cream and cream together in a bowl. Add the bacon and potatoes and mix to coat.
4. Place half of the potato mix in a 2-litre ovenproof dish. Spread half the cheese slices on top of the potato. Cover this with the other half of the potato mixture. Top with the remainder of the cheese. Bake in the hot oven for 20 minutes, or until golden brown and bubbling. Season and serve hot.

Styling: Jezza-Rae Larsen, Sjaan van der Ploeg & Kirsty Buchanan
Photography: Callen Jefferson/hmimages.co.za 

Boeuf Bourguignon 

Serves 6–8  // Total time: 3 hour 15 minutes 

Ingredients 

2 Tbsp olive oil 
200g bacon, roughly chopped 
1½kg stewing beef, cut into chunks 
1 carrot, peeled and sliced 
1 onion, finely chopped 
6 garlic cloves 
2 Tbsp flour 
8 baby onions 
1 cup red wine 
3 cups beef stock 
2 Tbsp tomato paste 
3 Fresh thyme sprigs, finely chopped 
2 Tbsp fresh parsley, finely chopped 
2 bay leaves 
2 Tbsp butter 
175g small white or brown mushrooms, halved or whole  

Method 

1. Preheat oven to 180°C. 
2. Heat the oil in a large Dutch oven or heavy-based pot. Cook the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
3. Pat the beef dry with a paper towel. In the same pot, sear the beef in batches until browned on all sides. Remove from the pot and add to the bacon.
4. In the same pot, cook the carrots and onions until softened. Add 4 minced garlic cloves and cook for 1 minute. Return the bacon and beef back into the pot and season. Sprinkle with flour, toss well and cook for 4–5 minutes to brown.
5. Add the baby onions, wine and stock so that the meat is barely covered. Add the tomato paste and herbs. Bring to a simmer on the stove. Cover and transfer into the oven and simmer for 2–3 hours, or until the meat is tender
6. Heat the butter in a pan over a high heat. Add the remaining 2 cloves garlic and cook until fragrant. Add in the mushrooms and cook for 5 minutes. Season well. Add the mushrooms to the beef and stir.
7. Serve the Boeuf Bourguignon garnished with parsley and serve with mashed potatoes or rice.

Classic crème brûlée 

Serves 8// Cooking time: 15 minutes // Chill time: 2 hours 

Ingredients 

1L cream
1½ cups sugar
4 egg yolks
1 vanilla pod (seeds removed) or 2 tsp vanilla essence
2½ sachets (25 g) gelatine 

Method 

1. Whisk together cream, 1 cup sugar, egg yolks and vanilla in a large pot.
2. Cook over low heat, stirring constantly, until mixture comes to a light simmer.
3. Sprinkle the gelatine over the mixture. Cook over medium heat, whisking, until combined.
4. Pour into a 20cm tart dish and place in the fridge to set for 2 hours.
5. To serve, sprinkle remaining ½ cup sugar over the top and use a blowtorch to melt it until golden and crisp (or place it briefly under the grill).

The post French-inspired dishes to celebrate Bastille Day  appeared first on MyKitchen.

Chilli sings in desserts, too! Just add a pinch for a whole new world of flavour.   

Granadilla & chilli crème brûleé 

Serves 4-6 

The tangy smack of granadilla blends well with speckles of freshly chopped chilli that have infused into the cream. 

Ingredients 

½ cup (110g) caster sugar, + extra for sprinkling
5 egg yolks
1 tsp (5ml) vanilla essence or ½ vanilla pod  

1 chilli, deseeded and finely chopped
2 cups (500ml) cream
1 tub (115g) granadilla pulp, or flesh from 3 fresh granadillas  

Method

1. Preheat oven to 160°C. 
2. Whisk together sugar and yolks until thick and pale, about 3-5 minutes. 
3. Heat cream, vanilla essence or vanilla pod and chilli over medium heat. 
4. Simmer until steaming, about 3-5 minutes. Remove from heat and discard vanilla pod, if using. 
5. Slowly add cream into egg mixture, whisking vigorously to avoid the eggs from curdling. 
6. Place a kitchen cloth or tea towel in a deep roasting tray and place a 30x40cm oven proof dish on top (you can also use ramekins for individual portions).
7. Pour mixture into dish(or divide between the ramekins) and swirl through granadilla pulp or fresh granadillas, if using.
8. Pour lukewarm water into the roasting dish, making sure the water covers of the bowl (or ramekins).
9. Bake for 45-50 minutes, the centre should still be slightly wobbly.  
10. Cool completely and chill for 1-2 hours or overnight.
11. Sprinkle the top with caster sugar and caramelise using a kitchen blow torch or pop under the oven grill for 3-5 minutes.
12. Cool for 2 minutes to let the sugar harden and serve.  

Good to know:
Adding a tea towel underneath your dish not only keeps it stable, but also insulates your custard, preventing it from over-heating.

Recipes and styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

The post Granadilla & chilli crème brûleé  appeared first on MyKitchen.

Sugar, spice and everything nice! We’ve spun our favourites into trendy new desserts for you to share and savour.

Tiramisu chocolate cupcakes

Makes 8 – 10 large cupcakes

Total time 1 hour

Ingredients

For the cupcakes

1 box (500g) chocolate cake mix

For the syrup

1 ½ cups brown sugar
½ cup water
2/3 cup espresso
2/3 cup medium cream sherry

For the icing

2 egg yolks
2/3 cup castor sugar
1 tub (230g) full-fat cream cheese
1 tub (250g) full-fat mascarpone
1 tsp vanilla essence
Cocoa powder, for dusting

Method

1. Prepare chocolate cake batter according to package instructions.
2. Scoop batter into two large 6-cup muffin tins or one regular 12-cup muffin tin, filling each cup ¾ of the way. Bake as indicated. Cool completely.
3. For the syrup, place ingredients in a saucepan over medium heat and stir until sugar dissolves.
4. Bring to the boil and reduce for 3-4 minutes until thickened. Remove from heat and set aside to cool.
5. Combine icing ingredients and beat together until smooth and light.
6. Using a sharp knife, cut a hole out the centre of each cupcake.
7. Top up each hole with syrup, then top with a swirl of icing.
8. Finish cupcakes with a dusting of cocoa powder and drizzle with remaining syrup before serving.

Chef’s tip

For a non-alcoholic version, use orange juice or pouring cream. For the cream, stir through after you’ve removed the pot from the heat.

Salted caramel chocolate tart

Serves 8

Total time 1 hour, plus refrigeration

Ingredients

For the base

2 boxes (200g each) Romany Creams or other chocolate biscuits
1/3 cup melted butter

For the caramel filling

1 cup sugar
½ cup water
1/3 cup cream
¼ cup butter
Coarse sea salt

For the topping

2 extra-large eggs, separated
200g dark chocolate, melted
¾ cup cream
2 Tbsp castor sugar

Method

1. Grease a 25cm loose-bottomed tart tin.
2. Add biscuits to a food processor and pulse to a fine crumb.
3. Stir through melted butter.
4. Press mixture into tin, spreading evenly over the base and up the sides. Refrigerate to set. 5. For the filling, heat sugar and water in a saucepan, stirring until dissolved.
5. Bring saucepan to a boil for 10-15 minutes, without stirring, until mixture turns a deep caramel colour.
6. Remove from heat and quickly whisk through cream and butter. Set aside to cool.
7. Pour caramel into tart shell and set aside to cool until set. Sprinkle with sea salt.
8. For the topping, beat egg yolks and melted chocolate together.
9. In a separate bowl, whip cream to form stiff peaks. Add sugar and beat until glossy and thick.
10. Add whipped cream in batches to melted chocolate mixture and fold through until incorporated.
11. Pour over caramel layer and smooth over with a spatula.
12. Refrigerate for 4 hours before serving.

White chocolate honeycomb chunks

Makes 10 large chunks

Total time 45 minutes

Ingredients

3 slabs (80g each) white chocolate
2 cups castor sugar
1 cup water
¼ cup honey
1 Tbsp bicarbonate of soda

Method

1. Melt 2 slabs of white chocolate over a double boiler.
2. Add biscuits to a food processor and pulse to a fi ne crumb. Stir through melted butter.
3. Press mixture into tart tin, spreading evenly over the base and up the sides. Refrigerate to set.
4. For the filling, heat sugar and water in a saucepan, stirring until dissolved.
5. Bring saucepan to a boil for 10-15 minutes, without stirring, until mixture turns a deep caramel colour.
6. Stir until sugar dissolves, then boil until mixture turns amber gold (if any crystals start to form, dip a pastry brush in some water and brush the sides of the pot).
7. Turn off heat, add bicarbonate of soda and whisk quickly to combine. The mixture will bubble up.
8. Carefully pour into lined tray and set for about 20 minutes, then break honeycomb into chunks.
9. Melt remaining white chocolate over a double boiler.
10. Dip one side of each chunk into melted chocolate and place chocolate-side down on the bubble wrap chocolate.
11. Set for 15-20 minutes and peel off bubble wrap before serving.

Chef’s tip

Once you’ve added the bicarbonate of soda, ensure its properly combined but do not overmix as this will result in a deflated honeycomb.

One-bowl spiced banana bundt cake

Serves 6 – 8

Total time 1 hour 10 minutes

Ingredients

For the cake

5 overripe bananas
4 eggs
1 can (385g) condensed milk
½ cup melted bu­tter
1 tsp vanilla essence
2½ cups self-raising flour, sifted
½ tsp mixed spice
½ tsp ground ginger
1 tsp ground cinnamon

For the butterscotch caramel

1 cup sugar
¼ cup water
¼ cup cream
¼ cup bu­tter
Pinch of cinnamon

Method

1. Preheat oven to 180°C.
2. Spray a 23cm Bundt tin (or ring tin) with non-stick spray, then coat with a little flour (this should prevent sticking).
3. Place bananas in a bowl and mash well using a fork.
4. Add eggs, condensed milk, butter and vanilla essence. Beat thoroughly to combine.
5. Sift flour and spices over the wet ingredients and stir well to combine into a batter.
6. Pour into the greased tin and bake for 30-35 minutes until a skewer inserted in the side comes out clean.
7. Cool in the tin for 10-15 minutes. Invert cake onto a wire rack and tap the top of the tin gently to release.
8. For the caramel, combine sugar and water in a pot.
9. Heat gently and stir sugar until completely dissolved, then turn heat up high.
10. Boil for 8-15 minutes without stirring until mixture turns amber in colour.
11. Carefully add butter and cream and swirl pot to combine. The mixture will expand up. 12. Reduce heat to low and stir to combine.
12. Add a pinch of cinnamon, then set aside to cool.
13. Pour caramel over hot cake and serve.

Chef’s tip
If your bananas are still a bit underripe, simply place them (skins on) on a lined baking tray and cook for 10 minutes at 150°C, until the skins are black. Remove using oven gloves and carefully scoop out the flesh to use in your cake.

Crème brûleé milk tart

Serves 8

Total time 2 hours

Ingredients

For the shortcrust pastry

2 ½ cups cake flour, sifted
Pinch of salt
250g ice-cold butter, cut into small cubes
2 large egg yolks
1 tsp lemon juice

For the filling

2 cups milk
1 stick cinnamon
3cm strip orange peel (optional)
5 eggs, separated
1¼ cups castor sugar
1/3 cup cornflour
¼ cup flour
3 Tbsp butter
2 tsp vanilla essence
Granulated sugar, for topping

Method

1. Preheat oven to 190°C and grease a 23cm loose-bottomed tart tin.
2. For the pastry, place flour, salt and butter in a food processor. Pulse until it resembles breadcrumbs.
3. Add egg yolks and lemon juice. Pulse until a dough forms.
4. Remove dough and shape into a flat disc. Cover with clingfilm and refrigerate for about 20 minutes.
5. Roll pastry out into a large thin disk just bigger than your tin. Press pastry into base and up the sides using your fingertips. Chill in the fridge for another 10 minutes.
6. Bake tart for 15 minutes, then set aside to cool.
7. For the filling, heat milk, cinnamon and orange peel in a pot until steaming.
8. Beat egg yolks and ¾ cup sugar in a bowl until thickened.
9. Mix both flour and cornflour with a little water to make a thin paste, then mix into the egg.
10. Temper egg mixture by slowly adding hot milk in a thin, steady stream while whisking. 11. Transfer mixture to the pot and simmer while whisking for 5 minutes.
11. Remove from heat and mix in butter and vanilla. Set aside to cool.
12. Reduce oven to 180°C.
13. Whisk two egg whites to stiff peaks, then add sugar in ½ cup intervals. Beat until sugar has dissolved and mixture is glossy.
14. Fold egg white through cooled custard and pour into cooled tart case.
15. Bake for 30-35 minutes, until the edges are set and the middle is slightly wobbly. Cool completely.
16. Scatter with granulated sugar and caramelise using a kitchen blow torch until golden. Serve immediately.

Recipes: Fresh Living Magazine

Photography: Fresh Living Magazine

The post Trendy decadent desserts to share and savour appeared first on MyKitchen.

Food Stylist, Sjaan van der Ploeg whips her favourite classic of all time Crème Brulee. From making the silkiest custard, to creating the perfect sugar layer for that satisfactory crunch.

Crème brûlée

SERVES 6

TOTAL TIME 20 MIN, PLUS REFRIGERATION

Ingredients

600ml cream 
1 tsp vanilla paste 
1⁄2 cup white sugar, plus extra for topping
6 egg yolks  

Method 

1. Preheat oven to 160°C.
2. Pour cream into a saucepan over low heat.
3. When warm, add vanilla and whisk to incorporate. 
4. In a bowl, whisk together sugar and egg yolks until pale and thick.
5. Add warm cream to egg yolk mixture in a steady stream, whisking until smooth.
6. Pour mixture equally between six ramekins.
7. Place ramekins into a deep roasting dish.
8. Pour hot water into dish, making sure water comes halfway up sides of each ramekin.  
9. Bake for 20–25 minutes or until custard has just set.
10. Remove ramekins from pan and refrigerate until chilled, at least 3 hours.
11. Sprinkle each ramekin with sugar.
12. Use a blowtorch to caramelise sugar. Sugar will melt and become crispy and slightly charred.
13. Cool slightly, then crack using the back of a spoon before eating.  

The post How to make créme brulée the ultimate winter indulgence appeared first on MyKitchen.

Fancy but not too fancy is the classic crème brûlée. It’s relatively easy to make, and you can finish it off with a blow torch to impress your guests!

SERVES 8// COOK TIME 15 min// CHILL TIME 2 hours

INGREDIENTS
1 L cream
1½ cups sugar
4 egg yolks
1 vanilla pod (seeds removed) or 2 tsp vanilla essence
2½ sachets (25 g) gelatine

The post Classic crème brûlée appeared first on MyKitchen.

Here to bust the myth that real men can’t cook are Allesverloen fifth-generation owner and cellar master Danie Malan and food blogger Fritz Brand. In a series of informative and entertaining interactive cooking videos, Danie and Fritz aim to provide practical tips for some incredible recipes, while unravelling the origin of Allesverloren’s best wines and pairings.

By Taryn Wilson

Allesverloren has a rich heritage dating back to 1704 and is situated on the slopes of the Kasteelberg near Riebeek West in Swartland. The fifth-generation owner, Danie, has a highly regarded legacy in South African tradition and is known for his practical farming methods. With several awards, including the 2010 Golden Glass award at Sweden’s International Producer of the Year event, Danie definitely knows a thing or two about being in the kitchen. He will be cooking alongside South African blogger Fritz Brand, the master behind ‘Real Men Can Cook’, whose cooking-at-home shenanigans became successful through his blog.

Together, Danie and Fritz make a funny and charming pair to watch and learn from. ‘It’s been an absolute pleasure cooking with Fritz with this series of videos. His approach aligns perfectly with our winemaking philosophy: hands-on, easy-going and enjoyable,’ says Danie.

Aside from the great kitchen tips viewers receive, there has also been a focus on the traditions and history of the wine farm itself. ‘We’ve created some great dishes for the series… but they also showcase the team’s passion for the Swartland estate and its traditions – and that comes across in the video series in the most subtle yet sublimely entertaining ways,’ says Fritz.

They shared their love;y Crème Brûlée recipe with us, and it is one of the many traditional recipes that are featured in the Cook with Danie and Fritz series.

SERVES 4 // COOKING TIME

INGREDIENTS
6 large eggs
500 ml whipping cream
1 vanilla pod, or about 3 tsp of vanilla extract
Pinch salt
¾ cup white sugar, plus a little more for the caramelising of the tops

METHOD
1. Preheat oven to 150°C. Boil a kettle of water.
2. Use high walled baking tray that can fit 6 ramekins, and line bottom with clean, folded up dishcloth. Place 6 ramekins on the cloth inside the tray.
3. Separate eggs and add the yolks to mixing bowl.
4. Add cream to a small saucepan. Split vanilla pod in half lengthwise, scrape out seeds and add to cream. Heat cream on the stove until just below boiling point and remove from heat.
5. Add sugar and salt to eggs and mix well with a whisk, don’t over-beat.
6. Roll up a damp dishcloth and lay it out in a circle on your workbench. Place the mixing bowl with the eggs on this “nest”. It will allow you to whisk with your one hand, while pouring cream with the other.
7. If you used a real vanilla pod, remove the husk (the empty shell of the pod) from cream. Add small amounts of the hot cream into the egg mixture, while whisking with your other hand. Make sure cream is completely mixed in before adding more. If you go too fast with this the eggs may cook and turn into scrambled eggs.
8. Once you have added about half the cream, the eggs should be tempered, add the rest of the cream. Once the cream is mixed with eggs, scoop off and discard most of the foam that will have formed on top with a slotted spoon.
9. Divide remaining mixture into the 6 ramekins. Pour hot water into baking dish, until it reaches about halfway up the side of the ramekins. Take care not to get any water inside the ramekins.
10. Carefully place baking tray in the oven and bake for 50 minutes. Remove tray from the oven and ramekins from the tray. Cool to room temperature, then chill ramekins in fridge for at least 4-6 hours, or even better, overnight.
11. Just before serving, remove ramekins from fridge and sprinkle about half a teaspoon of white sugar on top of each. Shake ramekin from side to side so sugar spreads out evenly.
12. Using a blowtorch, gently caramelise sugar until brown. Spread heat around so it caramelises evenly. Allow to cool for 1 minute, then serve.

You can also expect to see recipes like Springbok Carpaccio with Melba Toast and Parmesan, and Rib-eye Steak with Horseradish Mash and Honeyed Carrots being prepared by these two characters in the series.

This exciting collaboration will be shared on the Allesverloren website, and you can also check out the Cook with Dani and Fritz monthly videos on their social media platforms, which are released every month.

To find out more, visit Allesverloren’s social pages:

Website: allesverloren.co.za
Facebook: Allesverloren Wines

The post Cook with Danie and Fritz at Allesverloren appeared first on MyKitchen.