Celebrate World Milk Day on 1 June in the sweetest way possible – with a cup of rich, creamy hot chocolate! These recipes will warm you up from the inside out. 

Peppermint Crisp hot chocolate with cocoa sauce  

Serves 4  

Ingredients  

For the chocolate sauce 

1 cup water
½ cup cocoa powder
⅓ cup caster sugar
¼ cup finely chopped milk chocolate
2 Tbsp Peppermint Crisp, crushed  

For the hot chocolate  

4 tsp cocoa powder
1 tsp brown sugar
3 Tbsp boiling water
4 cups milk
¼ cup chopped dark chocolate
¼ cup crumbled Peppermint Crisp, plus extra to serve
Marshmallows, to serve  

Method  

For the chocolate sauce  

1. In a large pot, whisk together the water, cocoa powder and caster sugar, until smooth.
2. Place the pot over medium heat and bring to the boi. As soon as it boils, reduce the heat and simmer for 3 minutes, until thickened.
3. Remove from the heat and whisk in the finely chopped milk chocolate and crushed Peppermint Crisp, until fully melted.

For the hot chocolate  

1. In a pot, whisk together the cocoa powder, sugar and boiling water, until dissolved. Slowly add the milk, whisking continuously until smooth.
2. Set the pot over medium heat and bring to a simmer. Remove from the heat and whisk in the dark chocolate and Peppermint Crisp.
3. Serve immediately topped with the marshmallows, a drizzling of chocolate sauce and extra Peppermint Crisp.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Malted hot chocolate with toasted marshmallows 

Serves 1  

Ingredients 

3 marshmallows
1 cup milk
3 tsp hot chocolate mix
1 tsp Horlicks  

Method  

1. Place the marshmallows on a baking tray and toast under the grill until golden.
2. Heat the milk in a pot until scalding (just below boiling), then stir in the hot chocolate and Horlicks.
3. Pour into a mug and top with the marshmallows.

Date and coconut hot chocolate  

Serves 2 

Ingredients 

1 cup coconut milk
1 cup milk
3 dates, pitted and chopped
1 tsp vanilla essence
¼ tsp salt
¼ cup chocolate protein powder
⅓ cup cocoa  

Method  

1. Place the coconut milk and milk in a pot over medium heat. Add the dates and bring to a gentle simmer.
2. Whisking continuously, add the vanilla essence, salt, protein powder and cocoa. Cook for 5 minutes.
3. Blend until frothy. Divide between 2 mugs and serve immediately.

Recipe and styling: Chiara Turilli
Photography: Samantha Pinto 

Marbled hot chocolate 

Serves 2  

Ingredients 

2 Tbsp cocoa
1½ cups hot water
50g dark chocolate, chopped
¼ cup condensed milk
¼ cup milk  

Method  

1. In a pot, whisk the cocoa with a little hot water until a smooth paste forms. Whisk in the rest of the water.
2. Add the dark chocolate and place the pot over medium heat. Melt the chocolate, stirring to combine. Pour into 2 mugs.
3. Heat the condensed milk in the microwave for 1 minute. Slowly pour into the hot cocoa, creating a marbled effect. Serve without stirring.

The post 4 Hot chocolate recipes to warm from within  appeared first on MyKitchen.

Dominated by fruity, mild spices and full-bodied flavours, Cape Malay cuisine is food for the soul. We honour the holy month of Ramadan with a spread fit for the whole family.  

Rose and date chia porridge 

Serves 4 • Total Time 15 Min [Plus Refrigeration] 

Ingredients

FOR THE CHIA PORRIDGE  

2 cups milk  
½ cup chia seeds  
½ tsp ground nutmeg  
½ tsp ground cinnamon 
1 tbsp rose syrup   

FOR SERVING  

4-5 Medjool dates, chopped 
2 apples, sliced 
2 tbsp desiccated coconut  

Method

1. Combine milk, chia seeds, spices and rose syrup in a bowl and mix. 
2. Chill for at least 1-2 hours or until chia seeds have absorbed liquid and slightly set. 
3. Layer glasses with chia pudding, dates, apples and coconut. Serve immediately. 

Prep Ahead  

The chia mixture can be made the night before to make a no-fuss, nourishing breakfast that’s perfect for breaking the fast. 

Lamb and barley soup 

Serves 4-6 • Total Time 1 Hr 30 Min 

Ingredients

2 tbsp canola or olive oil  
salt and milled black pepper  
1kg lamb stewing meat (such as goulash or knuckles) 
2 onions, chopped 
2 cloves garlic, chopped 
2 star anise
1 stick cinnamon  
2 tsp ground cumin  
1 tbsp ground coriander  
2 tsp tomato paste 
5-6 cups lamb or beef stock  
1 orange, zested 
1 cup pearl barley  
handful mint, coriander and/or parsley, chopped  

Method

1. Heat oil in a pot. Season lamb and brown in batches. Remove and set aside. 
2. Sauté onion until soft. 
3. Add garlic and spices and fry until fragrant, adding oil if needed. 
4. Stir in tomato paste and cook until sticky, about 1-2 minutes. 
5. Return meat to pot. 
6. Add stock and orange zest. Cover and simmer for 40-45 minutes. 
7. Once meat is soft, add barley and remove lid. 
8. Simmer for another 15-20 minutes. 
9. Stir in herbs and season. 
10. Ladle soup into bowls and serve with cheese and pesto toasties. 

Cheese and pesto toasties 

Serves 4 • Total Time 10-15 Min 

Ingredients

1 jar red pepper or sun-dried tomato pesto 
8 slices sourdough or ciabatta 
1½ cups mozzarella or cheddar, grated 

Method

1. Spread pesto over four slices of bread and sprinkle with cheese. 
2. Sandwich with remaining slices of bread and toast in a sandwich press or oven. 
3. Serve warm as an accompaniment to the lamb and barley soup, or simply enjoy on their own.

Lamb akhni 

Serves 6-8 • Total Time 1 Hr 45 Min  

Ingredients

3 tbsp canola oil 
2 onions, chopped 
5 peppercorns  
4 cardamom pods, crushed 
4 cinnamon sticks  
5 cloves garlic, crushed 
1 tbsp cumin seeds 
1 kg lamb knuckles or goulash  
2 tbsp garlic and ginger paste  
2 green chillies, seeded and chopped 
1 tbsp chilli powder  
1 tbsp ground coriander 
1 tbsp ground cumin 
1 tbsp turmeric  
2 tsp chilli flakes  
2 tsp mother-in-law masala  
2 salad tomatoes, grated 
6 medium potatoes, peeled, quartered and pan-fried 
¾ cup plain yoghurt  
handful fresh coriander, chopped 
salt and milled black pepper 
3½ cups basmati rice, rinsed
½ tsp saffron, steeped in water (optional)  

Method

1. Heat oil in a large pot, and sauté onion and whole spices for 5-6 minutes. 
2. Add lamb and cook until browned. 
3. Stir in garlic and ginger paste, chilli and remaining spices. Cook for 5 minutes. 
4. Add water to cover, and once oil rises to the surface, simmer for 15 minutes. 
5. Stir in tomatoes, potatoes, yoghurt and coriander, and season well. 
6. Cover with rice and add saffron, if using. 
7. Add enough water to cover rice, seal with a lid and cook over a low heat for 1 hour and 20 minutes or until meat is tender. Do not stir. 
8. Serve with tomato sambal, dhai (p25) and coriander.

Spicy chicken biryani 

Serves 4-6 • Total Time 2 Hrs [Plus Marinating] 

Ingredients

1 kg chicken drumsticks and thighs  
6 medium potatoes, peeled and quartered 
2 cups buttermilk 
2 salad tomatoes, grated 
1 tsp salt
1 tsp chilli powder 
1 tbsp biryani masala 
1 tbsp garam masala 
1 tbsp medium curry powder 
1 cup brown lentils 
3 cups basmati rice  
¼ cup canola oil  
2 large onions, chopped 
1/3 cup water
Pinch saffron (optional)  

Method

1. Combine chicken, potatoes, buttermilk, tomatoes and spices in a large bowl to marinate for about 45-60 minutes.  
2. Par-cook lentils (10-12 minutes) and rice (8-10 minutes) separately. 
3. Drain and set aside. 
4. Preheat oven to 180°C. 
5. Heat one tablespoon oil in a pan and fry onions for 4-6 minutes. Set aside. 
6. Cover the base of a large oven dish with water and remaining oil. Use a dish that has a tight-fitting lid. 
7. Mix rice and lentils and add half to the dish. 
8. Cover with chicken and potato mixture, and top with half the fried onions. 
9. Add another layer of lentils and rice, and then the remaining chicken and potato mixture, finishing with the fried onions. 
10. Sprinkle with saffron, if using. 
11. Cover and bake for 1 ½  hours or until cooked. 
12. Serve with fresh coriander, tomato sambal and yoghurt.

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine

The post Experience Ramadaan The Cape Malay Way appeared first on MyKitchen.

Timamoon Lodge chef Kelly Hammond calls these delicious litchi, pomegranate and rose cocktails the Red Lotus, an ideal beverage for two love birds spending some quality time together.

SERVES 2 // COOKING TIME 5 min

INGREDIENTS
90 ml litchi puree (4–5 litchis)
¼ cup pomegranate juice
¼ cup vodka
2 dashes Angostura bitters
½ tsp rose water
Splash sparkling wine

METHOD
1. Add all the ingredients, except the sparkling wine, into a cocktail shaker.
2. Shake with ice for a few seconds and then pour into glasses.
3. Top up with sparkling wine and garnish with fresh whole litchis.

Recipe, styling & photography: Kelly Hammond

Complete date night with these strawberry stuffed chicken breasts, also from Kelly’s Timamoon menu.

The post Litchi, pomegranate and rose cocktails appeared first on MyKitchen.

This delicious healthy peanut-butter, date and chocolate swirl fudge can be whipped up in minutes and left to freeze for the next day.

MAKES 24 // COOKING TIME 20 min + freezing overnight

INGREDIENTS
1 cup Medjool dates, pitted
1 cup sugar- and salt-free crunchy peanut butter, plus extra to swirl
1 tsp cinnamon, optional
½ cup coconut oil, slightly melted
3 tbsp cacao
2 tbsp chopped nuts, to serve, optional

METHOD
1. Grease a 20 cm brownie pan and line it with greaseproof baking paper.
2. In a food processor, blend together the Medjool dates, peanut butter and cinnamon until smooth.
3. Mix together the coconut oil and cacao until it becomes the consistency of a paste. If the mixture is too runny, pop it in the fridge for a few minutes.
4. Put the date mixture into the brownie pan and swirl the chocolate and extra peanut butter through it, then place in the freezer overnight.
5. When ready to serve, garnish with chopped nuts, then cut into blocks.
6. Be sure to keep the fudge in the freezer if there are any leftovers.

Recipe & styling: Caro Alberts
Photography: Kendall-Leigh Nash // HMimages.co.za

The post Peanut-butter, date and chocolate swirl fudge appeared first on MyKitchen.

Skip the hot chocolate for a deliciously sweet and healthier alternative with this date-sweetened chai with coconut milk.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
4 chai tea bags
2 cups boiling water
8 dates, pitted and torn, plus extra to serve
½ cup coconut milk

METHOD
1. Steep the tea bags in boiling water for 5–8 minutes. Add the torn dates and set aside.
2. Heat the coconut milk in the microwave for 1–2 minutes, until scalding.
3. Remove the tea bags, divide the tea between 4 teacups, and top each one with some coconut milk.
4. Serve hot with extra dates.

Recipe & styling: Joni Dames
Photography: Peet Mocke // HMimages.co.za

The post Date-sweetened chai with coconut milk appeared first on MyKitchen.

Ah, Valentine’s Day. You either love the romance, gifting and chocolates, or you absolutely despise the day. One thing’s for sure, no matter how you feel, there’s bound to be food involved! While you may not be the lovey-dovey type, there are still plenty of date ideas and all they take is some fresh ingredients and some time in the kitchen!

By Taryn Wilson

1. WINE & DINE

Heading out to fine establishment to enjoy a romantic meal with your other half may seem cliché but will still hold plenty of enjoyment (especially if the food is good). This route is slightly more extravagant, so you may want to add something small to give the date a personal touch. Make your own dessert to enjoy together at home after your meal for a sweet and intimate moment. Home-made Turkish delight will never fail!

2. PIZZA PICNIC

For something more casual, you can go for a simple treat with a scenic view. Enjoying a hot cheesy pizza on a rooftop or hill may be you and your partner’s preferred choice of ‘wining and dining’. The relaxed and peaceful setting will put you at ease and let you enjoy each other’s company in a special way. Also, did we mention that making your own pizza is amazing? There’s nothing like this ham, fig and Brie pizza.

3. A THEMED EVENING 

Forget the hearts and boxes of chocolates, be creative with dinner and opt for themed foods representing a common interest between you and your partner. You may both love superheroes and comics, or have a wicked taste for Halloween. Decorate your home and prep the meals in advance for a special and fun surprise. Not sure where to start? Try this Halloween-themed 3-course treat!

4. COOKING CLASS

Not only is it an indulgent time, but taking a cooking class with your other half is a fun and unique activity that you’ll both benefit from. The options are also endless – from sushi, decadent chocolate desserts and traditional African meals to wine-making, Asian cuisine and local treats with flair, you’re bound to find something you’ll both enjoy!

5. BRAAI NATION

Maybe you’d both rather skip the fancy and creative ideas and settle for something simple and cosy – a good old-fashioned braai! Enjoy a few drinks by the fireplace and make your favourite chops with a side salad and some braaied mealies for a lekker time. We recommend these pork chops with bacon jam and Cheddar for a sweet finish.

Image: Unsplash

The post 5 Valentine’s Day date ideas for foodies appeared first on MyKitchen.