Get ready to hop into dessert heaven with these three delicious Easter desserts that are bound to impress your guests!   

Easter Malva Bundt cake 

Serves 8-10 // Cooking time 1 hour 35 minutes 

Ingredients 

For the malva pudding 

3 cups (450g) flour
½ cup (60g) cocoa powder
1 tsp (5ml) salt
6 Tbsp (90g) butter, at room temperature
2 cups (400g) brown sugar
4 eggs
3 Tbsp (45ml) apricot jam
2½ tsp (12.5ml) vinegar
2½ tsp (12.5ml) bicarbonate of soda
2 cups (500ml) milk  

For the malva glaze 

2 cups (500ml) cream
⅔ cup (160g) butter
⅔ cup (133g) brown sugar
2 tsp (10ml) vanilla essence
½ cup (125ml) chopped dark chocolate  

For the chocolate sauce 

½ cup (125ml) cream
1 cup (250ml) chopped dark chocolate  

To decorate 

Speckled eggs
Chocolate eggs
Vanilla ice cream 

Method 

For the malva pudding 

1. Preheat oven to 180°C. Grease a 20cm Bundt tin.
2. Sift flour, cocoa powder and salt in a bowl.
3. In a separate bowl, cream the butter and sugar. Add eggs, one at a time, beating after each addition. Mix in the jam and vinegar.
4. Dissolve the bicarb in the milk and mix this, alternating with the dry ingredients, into the wet ingredients. The batter should be thick and smooth.
5. Pour into the prepared tin and bake for 50-55 minutes, until cooked through. Cool a bit, then turn it out on to a plate.

For the malva glaze 

1. Add the cream, butter and sugar to a pot over medium heat. Bring to a gentle simmer, then stir in the vanilla.
2. Once the sugar has dissolved, pour it over the chocolate. Whisk until smooth and incorporated.
3. Pour the glaze over the malva sponge, a little at a time, ensuring it’s absorbed before adding more. Once all the glaze is absorbed, place on a serving plate.

For the chocolate sauce 

1. Add the cream to a pot over medium heat and bring to a gentle simmer.
2. Add in the chocolate and stir until smooth. Allow to cool completely and serve drizzled over the hot malva. Decorate.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Cinnamon rolls 

Serves 10 // Total time 45 minutes (Plus rising time)

Ingredients  

For the cinnamon rolls 

500g store-bought dough
1½ cups (330g) packed brown sugar
6 tsp (30ml) ground cinnamon
½ cup (125g) butter, very soft  

For the glaze

¼ cup (60ml) milk, to glaze
3 Tbsp (45g) butter, to glaze  

For the cream cheese icing   

¼ cup (60g) butter, softened
1 cup (130g) icing sugar, sifted
1 tub (250g) cream cheese     

Method 

1. Flour the working surface and roll out dough into a 30x20cm rectangle. 
2. Place sugar, cinnamon and butter in a bowl and mix until combined. 
3. Use the back of a spoon to spread sugar mixture evenly over dough. 
4. Working from one length, roll dough into a tight log. 
5. Use a sharp knife to cut the log into 10 equal rolls. 
6. Arrange rolls in a large, greased baking dish placing them about 1cm
7. Cover the dish with a damp cloth and put in a warm spot until rolls have doubled in size.
8. Preheat oven to 180°C. 
9. Bake cinnamon rolls for 15 minutes, then remove and slowly spoon milk over each roll.
10. Return dish to oven and bake for a further 15-20 minutes until golden and cooked. 
11. Remove from the oven and brush with butter. 
12. To make the cream cheese icing, beat butter and icing sugar in a bowl until combined.
13. Add cream cheese and beat until smooth. 
14. Serve cinnamon rolls warm with a dollop of cream cheese icing on top of each.

Chef’s tip: Brush the cooked rolls with butter for a glossy finish.   

Words by: Sjaan Van Der Ploeg
Photography: Zhann Solomons 

Hot cross bun milk tart  

Makes 1 // Cooking time 1 hour 35 minutes (Plus cooling time)

Ingredients 

For the pastry 

3⅓ cup (500g) flour
1 cup (250g) butter, cubed
⅗ cup (100g) icing sugar
50g mixed candied peel
Zest of 1 orange
1 Tbsp (15ml) cinnamon
1 Tbsp (15ml) mixed spice
2 extra-large eggs, beaten  

For the filling  

2 cups (500ml) milk
2 extra-large eggs, separated
½ cup (100g) sugar
⅓ cup (40g) cornflour
⅕ cup (30g) flour
¼ tsp (1ml) salt
2 Tbsp (30ml) butter
1 vanilla pod, seeds only
1 Tbsp (15ml) cinnamon
1 Tbsp (15m) icing sugar  

Method 

For the pastry 

1. Place the flour, butter and icing sugar in a food processor and blend until the mixture resembles fine breadcrumbs.
2. Add the mixed peel, orange zest and spices and pulse a few times. Add the eggs and 1 Tbsp cold water and pulse until the mixture comes together slightly.
3. Tip out the mixture onto a lightly floured work surface and press it together. Wrap in cling film and chill in the fridge for at least 30 minutes.
4. Preheat oven to 180°C and grease a 28 cm tart tin.
5. Roll out the pastry to 3 mm thick and line the tart tin. Prick the base with a fork, then place baking paper over the pastry, fill with baking beans and blind-bake for 10 minutes.
6. Remove the beans and baking paper and bake for a further 10 minutes until golden brown and cooked through. Remove from the oven and set aside to cool.

For the filling 

1. Place the milk in a small pot over medium heat. Scald (heat until steaming), but do not let it boil.
2. Beat together the egg yolks and sugar until pale and creamy. Add the cornflour, flour and salt and mix well.
3. Start adding a little hot milk at a time, whisking until it is all incorporated. Pour all of the mixture back into the pot and bring to the boil. Whisk until the custard has thickened.
4. Remove from the heat and add butter and vanilla seeds.
5. Whisk egg whites separately until soft peaks form, then fold into the custard.
6. Pour the custard into the base and smooth with a knife.
7. Bake at 180°C for 30 minutes, or until the centre is firm and the top is golden brown.
8. Allow to cool for a few hours before dusting with cinnamon and icing sugar.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

The post 3 Easter desserts to impress your guests  appeared first on MyKitchen.

Lazy Saturdays, Sundays and long weekends are perfect for fuss-free brunches with the family. Our Editor whips together some of his favourites for you to dig into this Easter.  

Mushroom, tomato and Brie baked eggs 

Serves 4 

A twist on the classic shakshuka breakfast. Cut the cost by swapping out Brie for Cheddar or crumbled feta. 

Ingredients

Glug olive oil
2 onions, chopped
4 cloves garlic, chopped
2 punnets button mushrooms, quartered
2 Tbsp butter
1 cup cream
Few sprigs thyme
1 tsp Dijon mustard
1 punnet vine tomatoes
1 wedge Brie, sliced
4 eggs
Crusty bread, for serving  

 Method

1. Preheat oven to 180°C.
2. Heat oil in an ovenproof pan and sauté onions and garlic for about 8-10 minutes until golden.
3. Add mushrooms and cook for another 8-10 minutes.
4. Stir through butter, cream and thyme, then simmer gently for 3-4 minutes. Stir through mustard and season.  
5. Nestle in the tomatoes and Brie.
6. Create 4 holes in the mixture and crack each egg into it.
7. Bake for about 4-6 minutes or until the egg is cooked and the cheese has melted.
8. Serve with crusty bread to soak up all that decadence.  

Asian-style croque madame  

Serves 3 

Swap out the flapjacks for waffles or crusty bread if you prefer. 

Ingredients

Butter or oil
9 store-bought flapjacks   

For the bechamel 

¼ cup butter
3 Tbsp flour
1L milk
Pinch nutmeg
½ cup grated Cheddar 
3 Tbsp chopped fresh coriander 
Salt and milled pepper   

1⁄2 cup mozzarella
9 rashers streaky bacon, cooked
2 spring onions, sliced
4 fried eggs, for serving
2 Tbsp sesame seeds, toasted chilli oil, for drizzling  

 Method

1. Pop flapjacks into the toaster until slightly crispy. 
2. For the béchamel, heat the butter in a pot and whisk in the flour until smooth.
3. Pour in milk while stirring and cook over a low heat for 8-10 minutes until mixture has thickened.
4. Add nutmeg, Cheddar, coriander and season, then stir until melted.
5. Preheat oven to 200°C.
6. Arrange 3 flapjacks onto a greased, lined baking tray.  
7. Top each one with a dollop of béchamel, then sprinkle with mozzarella.
8. Add another flapjack, half the bacon, spring onion and more béchamel.
9. Top with remaining flapjacks to create a 3-layered stack and spread with the remaining béchamel.  
10. Sprinkle with the remaining cheese and bake until golden and cheese melts. 
11. Serve sprinkled with remaining spring onions, fried egg, sesame seeds and chilli oil. 

Stone fruit muesli crumble  

Serves 4 

Make a big batch of this muesli and store in an airtight container for breakfast on the go. 

Ingredients

For the muesli crumble

3 cups rolled or regular oats
½ cup desiccated coconut
¼ cup chopped mixed nuts 
¼ cup chopped mixed dried fruit 
2 oranges, zested and juiced 
¼ cup melted butter
¼ cup dark brown sugar
6 plums or nectarines, halved 
½ cup orange juice  

1 tsp vanilla
¼ cup dark brown sugar
1 tub (230g) crème fraiche 
3 Tbsp honey  

 Method

1. Preheat oven to 180°C.
2. In a large greased baking tray, combine all the muesli crumble ingredients and toss through to combine.
3. Bake for about 10-15 min, stirring regularly until golden and toasted. Remove and set aside to cool.
4. Place plums or nectarines into a baking tray or skillet.  
5. Whisk together orange juice, vanilla and brown sugar. Pour mixture over the stone fruit and bake for about 20-25 minutes or until softened and sticky.
6. Whisk together the crème fraiche and honey, then set aside.
7. Serve the stone fruit with muesli crumble and honey crème fraiche.  

Jaffles 3 ways  

Serves 3 

If you don’t have a jaffle iron, try these combinations using a sandwich press or a snackwich machine.  

Ingredients

For the spinach and feta filling

½ cup finely chopped spinach
2 discs feta, crumbled 
1 tsp chilli flakes
Pinch nutmeg   

For the pork filling

oil, for frying
1 pork rasher, cubed
¼ punnet button mushrooms, sliced
2 cloves garlic, chopped
3 Tbsp chopped chives or sage   

For the chicken filling

¼ cup shredded rotisserie chicken
¼ cup grated mozzarella 
4-5 sun-dried tomatoes, chopped 
6 slices white bread, buttered on one side, for serving  

 Method

1. Wilt the spinach in a dry pan over medium heat, then remove from heat.
2. Stir through the feta, chilli flakes, nutmeg and season well. Set aside. 
3. For the pork filling, heat the oil in a pan and fry pork until crispy, remove from the heat.
4. In the same pan, add mushrooms and garlic, then fry for 4-6 minutes or until fully cooked.
5. Combine the pork, mushrooms and garlic and stir through fresh herbs. Set aside.
6. Mix together the chicken filling ingredients. Season well and set aside.
7. Fill each sandwich with respective filling and cook in a jaffle pan over a gas flame or medium coals for about 3-4 minutes per side.  

Potato latke tray bake  

Serves 6 

Sneak in some more veggies by adding grated broccoli or cauliflower to the latke mixture. 

Ingredients

4-6 baby marrows, grated 4 potatoes, peeled and grated
½ onion, grated 
2 eggs, whisked
¼ cup flour
3 Tbsp chopped coriander 
salt and milled pepper
oil, for frying
3-4 red peppers, sliced
1 red onion, sliced
2 cloves garlic, chopped 
½ cup red wine vinegar
2 Tbsp brown sugar
½ cup plain yoghurt
½ tsp garlic powder
½ tsp ground cumin
4 boiled eggs, for serving  

 Method

1. Preheat oven to 180°C.
2. Place baby marrows and potatoes in a clean tea towel and squeeze to remove excess moisture.
3. In a large bowl, combine baby marrows, potatoes, onion, eggs, flour, herbs and season well.
4. Press mixture into a large greased and lined baking tray. Bake for about 20-25 minutes until golden and cooked through.
5. Heat the oil in a pan and fry peppers, onion and garlic for about 5-6 minutes.
6. Add red wine vinegar and sugar and cook over a low heat for about 15 minutes or until sticky.
7. Once cool, blitz the mixture for a few seconds and set aside.
8. Combine the yoghurt, garlic powder and cumin. Season well and set aside.
9. Serve latke, topped with boiled eggs, yoghurt and red pepper relish.  

Recipes: Chad January

Photography: Zhann Solomons

The post Enjoy these Easter brunch favourites this weekend appeared first on MyKitchen.

Celebrate Easter with a bounty of delicious, sweet treats! These delicious desserts will be the perfect ending to your festive feast.  

Chocolate-egg truffles 

Makes 12 // Cooking time 55 minutes 

Ingredients 

¾ cup double-thick cream
500 g dark chocolate, chopped
1 tsp vanilla essence
250 g milk chocolate, melted
1 cup desiccated coconut 

Method 

1. In a medium pot, scald the cream. Add the dark chocolate and remove from the heat, then add the vanilla essence. Stir until the chocolate has melted and the mixture is smooth.
2. Pour into a shallow dish and place in the freezer for 25 minutes to set.
3. Remove from the freezer. Scoop out tablespoonfuls of mixture and gently roll into egg shapes, then return to the freezer for 5 minutes to harden again.
4. Using your fingers (or spearing with two toothpicks), dip each truffle egg into the melted milk chocolate. Allow the excess chocolate to drip off, then roll in the coconut.

Recipe & styling: Lisa Clark
Photography: Andreas Eiselen // HMimages.co.za 

Ultimate Easter sundae 

Serves 1 // Total time: 10 minutes 

Ingredients 

1 large hollow chocolate Easter egg
2–3 scoops ice cream
80 g white chocolate, chopped
Handful fresh berries
Store-bought caramel sauce, to drizzle 

Method 

1. Using a hot knife, slice off the top of the Easter egg.  
2. Fill egg with scoops of ice cream.  
3. Finish off with a sprinkle of chopped white chocolate, berries, and a drizzle of caramel sauce. 

Chef’s Tip: For an even more decadent dessert, fill the egg with chocolate mousse and dust with cocoa.  

Words by Sjaan Van Der Ploeg
Photography: Zhann Solomons, Fresh Living Magazine 

Easter Pavlova nests  

Serves 10–12 // Prep time 30 minutes // Cooking time 2 hr 30 min  

Ingredients 

For the pavlova nests 

4 egg whites
240 g castor sugar
1 tsp vanilla essence 

For the white chocolate cream 

80 g white chocolate, finely chopped
250 ml whipping cream  

To assemble  

½ cup coconut flakes, lightly toasted
Assorted mini Easter eggs 

Method 

For the pavlova nests 

1. Preheat the oven to 100 °C. Line two large baking trays with baking paper and draw on 12 eight-centimetre circles. Flip over the baking paper so that the pencil lines are facing downwards.
2. In a clean glass bowl, whip the egg whites until stiff peaks form. Gradually add the caster sugar 1 tablespoon at a time until incorporated. Beat in the vanilla and continue whipping until all the sugar is dissolved and the meringue is thick and glossy. 
3. Place the meringue mixture into a piping bag fitted with a star nozzle. Pipe nest shapes using the circles as a guide. You can also dollop the meringue straight on to the baking tray and shape into nests using the back of a spoon. 
4. Bake the nests for 2½ hours or until dried out and crisp. Allow to cool completely.

For the white-chocolate cream 

1. Combine the chocolate and 3 tbsp cream in a bowl and microwave until the chocolate has melted. Set aside until cool.
2. Whip the remaining cream to stiff peaks. Gently fold in the cooled chocolate mixture – do not over-mix. Cover and refrigerate until firm.

To assemble   

1. Spoon the white-chocolate cream into the pavlova nests. Arrange the toasted coconut flakes on top to resemble a nest and finish with some mini Easter eggs. Serve immediately. 

Cooks note: The pavlova nests can be prepared the day before. Store at room temperature in an airtight container. 

Recipes & styling: Jezza-Rae Larsen & Sjaan van der Ploeg
Photography: K-Leigh Siebritz 

Malva pudding in a bundt pan 

Serves 8–10 // Cooking time 1 hour 35 min 

Ingredients

For the malva pudding 

3 cups flour
½ cup cocoa powder
1 tsp salt
6 tbsp butter, at room temperature
2 cups brown sugar
4 eggs
3 Tbsp apricot jam
2½ tsp vinegar
2½ tsp bicarbonate of soda
2 cups milk 

For the malva glaze 

2 cups cream
⅔ cup butter
⅔ cup brown sugar
2 tsp vanilla essence
½ cup chopped dark chocolate 

For the chocolate sauce 

½ cup cream
1 cup chopped dark chocolate 

To decorate 

Speckled eggs
Chocolate eggs
Vanilla ice cream 

Method 

For the malva pudding 

1. Preheat oven to 180 °C. Grease a 20 cm Bundt tin.
2. Sift flour, cocoa powder and salt in a bowl.
3. In a separate bowl, cream the butter and sugar. Add eggs, one at a time, beating after each addition. Mix in the jam and vinegar.
4. Dissolve the bicarb in the milk and mix this, alternating with the dry ingredients, into the wet ingredients. The batter should be thick and smooth.
5. Pour into the prepared tin and bake for 50–55 minutes, until cooked through. Cool a bit, then turn it out on to a plate.

For the malva glaze 

1. Add the cream, butter and sugar to a pot over medium heat. Bring to a gentle simmer, then stir in the vanilla.
2. Once the sugar has dissolved, pour it over the chocolate. Whisk until smooth and incorporated.
3. Pour the glaze over the malva sponge, a little at a time, ensuring it is absorbed before adding more. Once all the glaze is absorbed, place on a serving plate.

For the chocolate sauce 

1. Add the cream to a pot over medium heat and bring to a gentle simmer.
2. Add in the chocolate and stir until smooth. Allow to cool completely and serve drizzled over the hot malva. Decorate.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Granadilla ice-cream cake with hot-cross-bun crust 

Serves 8–10 // Cooking time 5 minutes 

Ingredients 

For the ice cream cake

3 × A4 acetate sheets
6 hot cross buns
½ cup butter, melted
2 × 1.8 L tubs vanilla ice cream
2 tins mango, drained and pureed
Pulp of 5 granadillas  

For the granadilla sauce 

Pulp of 5 granadillas
½ cup sugar
To serve
2 cups double cream
2 mangoes, peeled and sliced 

Method 

For the ice cream cake 

1. Line the base of a 23 cm springform cake tin with baking paper. Place the acetate sheets around the sides of the tin to create a higher ‘wall’ inside the cake tin.
2. Place the hot cross buns in a food processor and process until rough crumbs form. Transfer to a bowl and mix in the butter.
3. Press the crumbs into the bottom of the cake tin, making sure the surface is flat. Freeze until needed.
4. Place one of the 1.8 L tubs of ice cream in a bowl. Allow to soften slightly.
5. Mix in the mango puree and granadilla pulp, then spread on top of the base. Freeze for 4 hours.
6. Remove the remaining 1.8 L of ice cream from the freezer and allow to soften slightly. Spoon on top of the other ice cream layer and smooth the surface. Freeze for 6 hours or until properly frozen.

For the granadilla sauce 

1. Place the granadilla pulp and sugar in a small pot over medium heat and bring to the boil. Simmer for about 5 minutes or until the mixture has a syrup consistency.
2. Remove from the heat and allow to cool completely.
3. Place the granadilla ice cream cake on a serving plate and top with cream. Decorate with sliced mango and drizzle with granadilla sauce just before serving.

Recipe & Styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za 

The post Delicious desserts perfect for Easter  appeared first on MyKitchen.

We share showstopper mains and sides fit for an unforgettable Easter feast

Crispy hake with apricot, coriander and chilli labneh 

Serves 4 • Total Time 30 Min [Plus Overnight Resting Time]  

Ingredients

FOR THE LABNEH  

1kg plain yoghurt 
1 tsp salt 
¼ cup apricot jam 
3 tbsp fresh coriander, chopped 
2 tbsp chilli sauce or oil  

FOR THE HAKE  

glug olive oil 
4 x 200g hake fillets, skin on 
salt and milled black pepper 
3 tbsp butter 
2 cloves garlic, sliced 
1 lemon, zested and juiced  

FOR SERVING  

1 punnet cherry tomatoes, blistered 
¼ cucumber, thinly sliced
fresh coriander 
chilli flakes 
2 tsp capers, fried (optional)  

Method

1. Line a fine sieve with cheesecloth and place over a large bowl. Be sure to leave enough cloth hanging over the sides of the sieve. 
2. In a separate bowl, mix yoghurt and salt. Pour into cheesecloth. 
3. Gather ends of cloth and tie tightly. Refrigerate overnight. 
4. Remove labneh from cloth and set aside. 
5. For the hake, heat oil in a large pan and season fish. 
6. Fry fish, skin side down, for 4-5 minutes until crispy. 
7. Flip fish, add butter and garlic and fry other side for another 3-4 minutes. 
8. As butter starts to brown, add zest and lemon juice. Baste fish with butter using a spoon. Set aside to rest. 
9. Swirl apricot jam, coriander and chilli sauce through labneh. 
10. Dollop labneh onto serving plates and top with blistered tomatoes. 
11. Add fish and garnish with cucumber, coriander, chilli flakes and capers, if using. 

Slow-cooked pulled beef brisket 

Serves 6-8 • Total Time 4 ½  Hr 

Ingredients

FOR THE BRISKET  

1kg beef brisket 
glug olive oil 
salt and milled black pepper 
1 tbsp cumin seeds 
2 tsp coriander seeds 
1 tsp pink peppercorns 
2 tbsp paprika 
2 tbsp dried oregano or mixed herbs 
2 tbsp Dijon mustard 
2 cans whole peeled tomatoes 
2 cups beef stock 
½ garlic bulb, peeled
handful fresh coriander 
handful fresh thyme 
2 tbsp butter 
1 onion, chopped  

FOR THE TZATZIKI  

1 cup plain yoghurt or sour cream 
¼ cucumber, grated
1 tsp ground cumin 
½ tsp garlic powder   

FOR SERVING  

pickled onions 
mini pitas   

Method

1. Drizzle brisket with oil and season generously. 
2. In a pestle and mortar, bash together cumin, coriander, peppercorns, paprika and herbs to form a chunky spice rub. 
3. Brush brisket with mustard to coat evenly. 
4. Coat brisket with spice rub and set aside to rest for at least one hour. 
5. Heat oil in a large pan and sear brisket skin side down for about 3-4 minutes each side or until golden. 
6. Preheat oven to 160°C. 
7. Put tomatoes, beef stock, garlic and herbs into a large casserole dish. 
8. Nestle brisket into liquid, cover with a lid or foil and roast for about 3 1/2–4 hours or until tender. 
9. Remove brisket from sauce and set aside to rest for 15 minutes. 
10. Melt butter in a pan and sauté onions until golden. 
11. Add brisket gravy to pan and simmer for 10 minutes or until reduced by a third. Cool slightly. 
12. Blitz sauce until smooth and season to taste. 
13. Shred brisket using two forks and toss with sauce. 
14. For tzatziki, combine all ingredients and season. 
15. Serve brisket with tzatziki, pickled onions and pita. 

 Chef’s Tip: Freeze leftover shredded brisket for a quick weeknight dinner when time is short.  

Chive and garlic smashed roasted potatoes 

Total Time 40 Minutes • Serves 4 

Ingredients

1kg baby potatoes 
4 cloves garlic, sliced 
handful fresh chives, chopped 
½ cup melted butter
¼ cup grated Parmesan (optional)   

Method

1. Place potatoes in a pot of salted water and bring to a boil. Parcook for about 10-12 minutes, drain, rinse and set aside. 
2. Preheat oven to 200°C. 
3. Place potatoes on a large greased baking tray. 
4. Press each potato with a fork to slightly ‘smash’ them. 
5. Season, drizzle with half the butter and sprinkle over chives and garlic. 
6. Roast for 10 minutes. Toss potatoes with remaining butter and r oast for 10 minutes more or until golden and crispy. 
7. Remove from oven and scatter with Parmesan, if using. 
8. Serve immediately.

Poached chicken salad with buttermilk dressing 

Serves 4 • Total Time 35 Min 

Ingredients

FOR THE CHICKEN  

1 can coconut milk
1 cup chicken stock 
1 lemongrass stalk, bruised 
2 red chilli
halved 3 cloves garlic, sliced 
1 tsp grated fresh ginger 
handful fresh coriander 
4 chicken breasts  

FOR THE DRESSING  

½ cup buttermilk or yoghurt
1 tsp chopped fresh mint 
1 tbsp chopped coriander 
1 tsp wholegrain mustard 
salt and milled black pepper   

FOR THE SALAD  

4 green apples, sliced 
3 celery stalks, shaved with a peeler 
1 Mediterranean cucumber, shaved with a peeler 
1 packet cos or butter lettuce, rinsed  

Method

1. Place coconut milk, stock, lemongrass, chilli, garlic, ginger and coriander into a large pot. Bring to a boil. 
2. Reduce heat to a gentle simmer and add chicken breasts. Cover with a lid. 
3. Poach for about 15-20 minutes or until completely cooked through. 
4. Remove chicken from poaching liquid and set aside to cool before shredding or slicing. Discard poaching liquid or freeze to use as a future chicken soup base. 
5. Whisk dressing ingredients together and season to taste 
6. Arrange apples, celery, cucumber and lettuce on a serving platter. 
7. Top with chicken and drizzle with dressing just before serving. 

Level Up: Make croutons by roasting ciabatta chunks drizzled with oil and scattered with garlic. Add to salad just before serving.  

Read here for more Easter Inspiration 

Mackerel, cheddar and pepper quiche 

Serves 4 • Total Time 45-50 Min 

Ingredients

1 packet shortcrust pastry, defrosted 
500g smoked mackerel, deboned and flaked 
1 red pepper, seeded and chopped 
1 yellow pepper, seeded and chopped 
1 clove garlic, chopped 
125ml sour cream 
3 eggs, whisked 
1 tbsp Dijon mustard 
1 tbsp chilli flakes 
3 tbsp chopped fresh chives 
1½ cups grated mature Cheddar
salt and milled black pepper   

FOR SERVING  

handful micro herbs 
cucumber ribbons 
glug olive oil  

Method

1. Preheat oven to 180°C 
2. Unroll pastry onto a lightly floured surface to about 3cm thick. 
3. Place pastry in a 30cm greased loose-bottomed tart tin and trim edges. Prick pastry with a fork. 
4. Blind bake for 10-12 minutes and remove from oven. Set aside to cool. 
5. Combine mackerel, peppers and garlic. 
6. Whisk sour cream, eggs, mustard, chilli flakes and chives until combined. Fold through half the grated cheese. 
7. Combine mackerel mixture with egg mixture and season. 
8. Place filling into tart tin, level the top and sprinkle with remaining cheese. 
9. Bake for 20-25 minutes or until pastry is cooked and filling is golden brown. 
10. Serve with fresh micro herbs, cucumber and a drizzle of oil

Chef’s Tip: Pop filling into greased and pastry-lined muffin tray to make bite-sized snacks.  

The post Recipes For an Unforgettable Easter Feast appeared first on MyKitchen.

Make fancy Easter showstoppers with a little help from store-bought essentials – and a shake of sugar and spice.  

Classic cinnamon rolls 

Serves 10 • Total Time 45 Min [Plus Rising Time] 

Ingredients

FOR THE CINNAMON ROLLS  

500g store-bought dough
1½ cups packed brown sugar
6 tsp (90g) ground cinnamon
½ cup butter, very soft
¼ cup milk, to glaze
3 tbsp butter, to glaze

FOR THE CREAM CHEESE ICING  

¼ cup butter, softened
1 cup icing sugar, sifted
1 tub cream cheese   

Method

1. Flour a working surface and roll out dough into a 30x20cm rectangle. 
2. Place sugar, cinnamon and butter in a bowl and mix until combined. 
3. Use the back of a spoon to spread sugar mixture evenly over dough. 
4. Working from one length, roll dough into a tight log. 
5. Use a sharp knife to cut the log into 10 equal rolls. 
6. Arrange rolls in a large, greased baking dish about a centimetre apart. 
7. Cover the dish with a damp cloth and put in a warm spot until rolls have doubled in size. 8. Preheat oven to 180°C. 
8. Bake cinnamon rolls for 15 minutes, then remove and slowly spoon milk over each roll. 10. Return dish to oven and bake for a further 15-20 minutes until golden and cooked. 
9. Remove from the oven and brush with butter. 
10. To make the cream cheese icing, beat butter and icing sugar in a bowl until combined. 13. Add cream cheese and beat until smooth. 
11. Serve cinnamon rolls warm with a dollop of cream cheese icing on top of each.

Chef’s Tip: Brush the cooked rolls with butter for 4 a glossy finish.  

How To Make Cinnamon Rolls 

1. Spread with sugar and cinnamon mixture.
2. Roll into a log.
3. Slice into cinnamon rolls.
4. Allow to rise before baking.  

Tips for the scrummiest cinnamon rolls  

• Using store-bought dough is a major time-saver and tastes just as good as if you’d made it from scratch.
  
• You’ll be guaranteed a moist crumb if you brush the rolls in milk halfway through the cooking time.
  
• Make smaller buns by cutting the dough portions thinner. Just remember to decrease the baking time!
  
• These buns are best eaten on the day. If you have any left over, store in an airtight container and heat up to serve.  

Read here for more Easter Bakes 

Ultimate Easter sundae 

Serves 1 • Total Time 10 Min 

Ingredients

1 large hollow chocolate Easter egg
2-3 scoops ice cream
80g white chocolate, chopped
handful fresh berries
store-bought caramel sauce, to drizzle

Method

1. Using a hot knife, slice off the top of the Easter egg. 
2. Fill egg with scoops of ice cream. 
3. Finish off with a sprinkle of chopped white chocolate, berries, and a drizzle of caramel sauce. 

Chef’s Tip: For an even more decadent dessert, fill the egg with chocolate mousse and dust with cocoa. 

Words by Sjaan Van Der Ploeg
Photography: Zhann Solomons, Fresh Living Magazine

The post Easter Showstoppers With Store-Bought Essentials 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.