Add an element of crunch by folding through chopped nuts or melted chocolate. 

Toasted marshmallow ice cream 

Makes 1.5L 

Ingredients

1 can (385g) condensed milk
1 tsp (5ml) vanilla essence
2 cups (500ml) whipping cream
1–2 packets (150g each) pink and white mini marshmallows 

Method

1. Whisk together condensed milk and vanilla.
2. In a separate bowl, whisk cream until it forms stiff peaks.
3. Gently fold cream into the condensed milk mixture, trying to retain as much air as you can. 
4. Preheat the oven grill and line a tray with foil.
5. Spread marshmallows evenly on the foil and toast for 5-8 minutes, checking often (the more you toast, the deeper the flavour becomes). 
6. Scoop marshmallows into the cream mixture, breaking up any clumps that form. 
7. Pour into a freezer-safe container and freeze for at least 8 hours, or overnight. 
8. Scoop into sugar cones or serve in bowls.

Recipes & styling: Lichelle May
Photography: Zhann Solomons

Also read: Semifreddo 3 ways 

The post Toasted marshmallow ice cream appeared first on MyKitchen.

Chicken and prawn pair well together in curries, stews or fillings. In this case, chicken stretches the filling while adding juiciness to it.

Chicken & prawn rice paper parcels

Makes 20 

Ingredients

For the sauce 

2 Tbsp (30ml) chilli crisp 
1/3 cup (83ml) rice vinegar
¼ cup (60ml) soy sauce
1 Tbsp sugar
1 Tbsp sesame seeds
2 Tbsp (30ml) oil (sesame, chilli or avo oil works well)
Handful chopped coriander

For the filling 

125g chicken mince
125g prawn meat, finely chopped
1 tsp salt
1 lemon, zested and juiced
2 spring onions, finely chopped
1 small clove garlic, grated
1 green chilli, deseeded and finely chopped (optional)
½ punnet (10g) chives, chopped (optional)
2 tsp (10ml) soy sauce (or use Worcestershire sauce)

20 small (16cm) rice paper wrappers 

Method

1. Combine sauce ingredients in a pan and heat up until warm. Switch off heat and leave to infuse.
2. Combine filling ingredients, mixing thoroughly to ensure even distribution of ingredients.
3. Submerge a rice paper wrapper in warm water until just soft , turning translucent.
4. Remove and lay down on a chopping board. Fold in 4 sides of wrapper, to create a 8cm square.
5. Place 2 tsp filling in the centre, then bring corners of the rice paper wrapper up to the centre, bunching up the ends to enclose filling. Set aside on baking paper. Continue with remaining wrappers and filling.
6. Place parcels in a baking paper-lined steamer. Steam over medium heat for 8-10 minutes.
7. Reheat sauce just before serving.
8. Serve parcels in a bowl of sauce, sprinkled with coriander leaves.

Cook’s note: Add 2 tsp sesame oil and sesame seeds to the filling, for extra flavour, if you like. 

Recipe & styling: Liezl Vermeulen 
Photography: Zhann Solomons

Also read: Sesame prawn toast 

The post Chicken & prawn rice paper parcels  appeared first on MyKitchen.

In Chinese culture, long noodles symbolise longevity and a long life, especially when eaten without breaking them. This recipe’s noodles have nutty sesame flavours.

Garlic chilli & sesame lo-mein noodles

Serves 2

Ingredients

2 Tbsp (30ml) olive oil
1 onion, sliced
1 red pepper, sliced
4 cloves garlic, finely chopped
4cm ginger, peeled and grated
1 red chilli, deseeded and chopped + extra for garnish (optional)
1 packet (125g) sugar snap peas
¼ cup (60ml) teriyaki sauce
3 Tbsp (45ml) hoisin sauce
¼ cup (60ml) soy sauce
125g long egg noodles, cooked according to packet instructions
3 Tbsp (45ml) white sesame seeds, toasted
Handful coriander, to serve 

Method

1. Heat olive oil in a wok or deep pan over high heat. Stir-fry the onion and red pepper for about 4-5 minutes. 
2. Add garlic, ginger, chilli and sugar snaps. Sauté for another 5-8 minutes, tossing regularly. 
3. Add teriyaki-, hoisin-, and soy sauces. Turn off the heat. 
4. Toss the cooked egg noodles through the sauce and top with sesame seeds, coriander and extra chilli if you dare. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: 4 ways with 2-minute noodles 

The post Garlic, chilli & sesame lo-mein noodles appeared first on MyKitchen.

The pepper crust and biltong butter is a powerful combo.

Pepper crusted rib-eye 

Serves 4-6 

Ingredients

2 (450g each) rib-eye steaks
2 Tbsp Dijon mustard
¼ cup black peppercorns
1 Tbsp sea salt flakes
Biltong butter, for serving 
1 punnet (30g) wild rocket 

Method

1. Pat the steaks dry with kitchen paper. Brush all sides of the steaks with mustard.
2. Crush peppercorns in a spice grinder or mortar and pestle. Combine the pepper and salt in a dinner plate.
3. Press all sides of the steaks into the spice mix to create a pepper crust.
4. Braai the steaks on medium-hot coals for about 10-15 minutes, turning halfway through the cooking process.
5. Rest the steaks for 10 minutes before slicing.
6. To garnish, dollop with biltong butter and scatter with wild rocket.
7. Serve steaks with your favourite sides and salads.

Biltong butter 

Makes about 1 cup 

Combine ½ cup softened butter with about ½ cup biltong dust, ½ tsp ground coriander and a handful of chopped parsley. Season. Serve spread onto bruschetta or chill, scoop and serve on steaks. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Ultimate Cape Malay leg of lamb 

The post Pepper crusted rib-eye  appeared first on MyKitchen.

Wake up and enjoy the flavours of summer with these breakfasts that feel like a splash of sunshine. 

Stone fruit muesli crumble   

Serves 4 

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 or cultured cream
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 minutes, 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.  

Recipes & styling: Chad January
Photography by: Zhann Solomons 

Cheesy shakshuka buns 

Serves 4 – 6  

Ingredients 

For the creamed spinach sauce  

2 Tbsp canola oil 
2 onions, chopped 
1 red pepper, chopped 
4 cloves garlic, chopped 
50g tomato paste 
1 Tbsp smoked paprika 
2 tsp ground cumin 
1 tsp chilli flakes 
Pinch of ground cinnamon 
2 cans (400g each) chopped and peeled tomatoes 
1 cup vegetable or chicken stock 
6 eggs, poached 
6 brioche-style buns 
Butter or oil, for brushing 
2 (125g each) Camembert wheels 
Handful coriander 
Chilli oil, for serving  

Method 

1. Heat oil in a pan and sauté onions and red peppers for about 8-10 minutes or until onions are golden.
2. Add garlic, fry for a minute and then add tomato paste and spices. Stir and fry until sticky, about 1-2 minutes.
3. Add chopped tomatoes and stock, then bring to a simmer, cooking for 10-12 minutes.
4. Cut the tops off the buns, leaving the bottom-half 2-3cm Press down the inside of buns, leaving a clear border all around (this will help hold the shakshuka sauce later).
5. Brush inside of buns (and the border) with some butter or oil.
6. Cut the cheese and place inside buns. Bake for 4-6 minutes or until cheese is molten and bread is crisp.
7. Spoon filling into bread cavities, place an egg inside and top with coriander. Serve immediately.

Recipe & styling: Liezl Vermeulen 
Photography by: Zhann Solomons 

Egg breakfast bowls  

Serves 4  

Ingredients 

For the crispy beans  

410g white beans, drained and rinsed
1 tsp each garlic powder, onion powder, chilli flakes and dried basil
Salt and milled pepper
2 Tbsp corn flour
¼ cup olive oil  
150g button mushrooms, sliced
Canola oil, for frying
1 Tbsp butter
4 eggs, fried
4 tortillas, toasted
2 avocados, diced and drizzled with lemon juice  

Method 

1. Preheat oven to 180°C. 
2. Arrange beans on a baking tray and pat down with paper towel to remove excess moisture. Bake for 10 minutes to dry out. Remove.
3. Toss beans in seasonings and corn flour. Place on a lined baking tray and coat with a generous drizzle of olive oil.
4. Roast beans for 20-30 minutes, or until crispy and golden.
5. Heat oil in a pan over medium heat and fry mushrooms, about 10 minutes or until golden. Remove and set aside.
6. Add another drizzle of oil in the same pan, along with butter and fry eggs to the desired consistency – we opted for saucy, runny yolks.
7. Top tortillas with eggs, crispy beans, mushrooms and avocado. Serve warm. 

Recipes & Styling: Sjaan van der Ploeg 
Food assistant: Lerato Motau 
Photography: Zhann Solomons 

Herby crêpes with whipped feta 

Serves 4 

Ingredients 

For the whipped feta  

4 discs feta 
2 Tbsp feta water 
¼ cup plain yoghurt 
Handful herbs of your choice 
Milled pepper  

For the crêpes  

1 cup (25g) rocket 
1 cup (30g) baby spinach 
1 egg 
½ cup milk 
¼ cup water 
½ cup flour 
½ tsp baking powder 
Pinch salt 
1-2 Tbsp butter, melted  

For the filling  

2 Tbsp butter 
2 tsp olive or chilli oil 
2 baby leeks, sliced 
2 cloves garlic, minced 
1 cup frozen garden peas 
200g baby tomatoes, halved 
Salt and milled pepper 
4 eggs, poached or fried to your liking 
Herbs or micro leaves, to garnish 
Lemon wedges, for serving  

Method 

1. For the whipped feta, combine all ingredients into a blender and blend until smooth. Set
2. For the crêpes, heat a pot of water and blanch the rocket and baby spinach for 30 seconds. Immediately plunge the greens into a bowl of ice water. Squeeze out any excess water.
3. Place the greens into a blender with the egg, milk and water. Blend until smooth.
4. Sift the flour and baking powder into a bowl and add salt.
5. Add herb mixture and whisk to combine.
6. Place ½ Tbsp of butter into a shallow pan and pour a cup of the batter into the pan. Swirl the pan to spread the batter evenly and cook for 1-2 minutes per side or until cooked. Place the cooked crêpes on a plate and cover with a clean tea towel until needed.
7. For the filling, add the butter and oil to a pan over medium heat.
8. Fry leeks for about 3-4 minutes, then add garlic, peas and tomatoes and fry for another 3-4 minutes. Season well.
9. Fill each crêpe with whipped feta, pea mixture and a poached egg. Enclose the crêpes and serve with herbs or micro leaves, lemon wedges and enjoy.

Recipe & styling: Lichelle May 
Photography: Donna Lewis  

Also read: The MyKitchen team’s favourite breakfast spots

The post 4 Breakfasts that taste like summer   appeared first on MyKitchen.

Want to play with fire and impress your guests? From boozy bananas to flame-kissed pork, we lit up some flambé recipes to test out these smoky dishes filled with drama.

What is flambe?  

Flambe involves heating a spirit in a pan or adding it to a hot skillet with food and setting it alight. This allows the alcohol to burn off and leave behind a rich flavour. Once the alcohol is completely burnt out, the flames die out.  

Why do we flambe?  

Flambeing food helps to enhance its flavour. As the alcohol burns out, sugars in the alcohol and food will caramelise. Plus, it offers a dramatic visual effect for an impressive tableside party trick.  

How to flambe  

When your dish is just about done and the pan is still hot, remove it from the heat and gently pour in the alcohol (such as rum or brandy). Immediately light the alcohol using a long lighter or match, or by tipping your skillet toward the open flame of a gas hob. Flames will appear so move your hand away quickly after lighting, and stand back as the alcohol burns.  

Alcohol to use  

To guarantee a clean burn, use liquors such as brandy, rum, vodka or whisky, ideally containing between 40-60% alcohol. Low- alcohol wines, beers, or liqueurs should not be used since they will not ignite.  

Safety first  

• Flambe in a well-ventilated area.
• To avoid flare-ups, remove the pan from the heat source before adding alcohol.
• The alcohol needs to heat up before it can ignite. 
• Never pour alcohol straight from the bottle into a hot pan. 
• Keep an eye out for high flames; to be safe, tie your hair back anddon’tlean over the pan.  
• Always keep a fire extinguisher on-hand.

Recipes & styling: Lichelle May

Photography: Zhann Solomons

The post What is flambé?   appeared first on MyKitchen.