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.

High heat from the coals makes for a crispy crust with a fluffy inside.

Braai grid mushroom pizza 

Serves 4

Ingredients

For the pizza dough  

2 cups cake flour
1 tsp salt
1 sachet (10g) instant yeast 
¾  cup lukewarm water
2-3 Tbsp olive oil + extra for brushing the grid
300g exotic mushroom mix 
250g medium brown mushrooms 
1 jar (200g) onion marmalade
3 rosemary or thyme sprigs
400g grated mozzarella
1 jar (120g) basil pesto  

Method

1. Prepare medium-hot coals. Place a foldable braai grid about 8cm above the coals and allow it to preheat. 
2. Braai whole mushrooms for 5-8 minutes. Remove and slice for pizza topping. Season and set aside. 
3. Divide dough in half and roll out the pizza dough on a sheet of baking paper to 35 x 25cm or the size that fits your braai grid. 
4. Brush the top of dough with oil, then transfer to hot braai grid. Braai oiled-side down for 5-8 minutes. Brush the top side with oil too and flip, placing grid higher (about 18cm above coals).  
5. Spread ½ the jar of onion preserve over the pizza base and top with half the cheese, mushrooms and herbs. Season. 
6. Braai for 8-10 minutes or until cheese is melted. 
7. Lift pizza off braai grid, sliding a plate underneath immediately. 
8. Drizzle with basil pesto and serve hot off the coals, while repeating to create a second pizza with remaining ingredients.
   

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: Must-try fresh braai side dishes

The post Braai grid mushroom pizza appeared first on MyKitchen.

Try a breakfast with a little more edge like our fluffiest omelette with chilli-coconut chicken! It’s island flavours are perfect for a summer treat.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the chicken
4 chicken breasts
3 tbsp olive oil
½ tbsp chilli flakes
1 cup coconut milk
½ chicken stock cube
½ onion, roughly chopped
1 garlic clove
1 tsp ginger
For the omelette
12 egg whites
½ cup Parmesan
¼ cup vegetable oil
Handful parsley, chopped
Grated coconut, to serve

METHOD
For the chicken
1. Rub the chicken breasts with olive oil and chilli flakes. Season well.
2. Fry the chicken breasts for 5 minutes on each side, until well browned.
3. Mix together the remaining ingredients and add to the pan.
4. Lower the heat and gently simmer the chicken for 20 minutes.
5. Remove from heat, shred chicken and set aside.
For the omelette
1. Add egg whites and Parmesan to a large bowl, beat until light and fluffy.
2. Heat the oil in a non-stick pan and gently pour in the egg mixture, swirling to coat the bottom and edges of the pan.
3. Cook the omelette on low with the lid on for 10 minutes, until set and puffed up.
4. Serve with the chicken, fresh parsley and grated coconut.

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

The post Make the fluffiest omelette ever filled with chilli-coconut chicken appeared first on MyKitchen.

Savoury or sweet, we love ourselves some fluffy pancakes! Make these fluffy oat pancakes with apricots for a sweet summer breakfast.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the pancakes
6 eggs, separated
¾ cup rolled oats, ground to flour
½ cup milk
1 tsp vanilla essence
1 tsp baking powder
¼ tsp bicarbonate of soda
To serve
4 apricots, sliced
1 tbsp honey

METHOD
For the pancakes
1. Blend the egg yolks, oat flour, milk, vanilla essence, baking powder and bicarbonate of soda until smooth.
2. Beat the egg whites until soft peaks, then fold them into the batter.
3. Heat a non-stick pan over medium heat. Ladle in cup batter at a time.
4. Cover with a lid and cook for 4 minutes, until small bubbles appear in the pancake. Then flip it over and cook the other side.
To serve
1. Arrange apricots on top of the pancakes.
2. Drizzle with honey.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto//HMimages.co.za

The post Fluffy oat pancakes with apricots appeared first on MyKitchen.

Did someone say high tea treats? The sweet and savoury combo of these Cheddar crumpets with baked blueberry jam is simply perfect with a hot pot of tea.

MAKES 8 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the blueberry jam
2 cups blueberries
1 cup brown sugar
1 cup water
Zest and juice of 2 lemons
For the crumpets
1 cup milk
50 g cream cheese
1 cup cold water
2 cups white bread flour
2 tbsp sugar
1 tbsp yeast
1 tsp salt
100 g white mature Cheddar, grated
50 g yellow mature Cheddar, grated
1 tsp bicarbonate of soda
Butter, to fry

METHOD
For the blueberry jam
1. Mix all the ingredients and leave to rest for 10 minutes.
2. Preheat oven to 170°C.
3. Spread mixture on to a baking tray and bake for 30 minutes, giving it a stir every 10 minutes.
For the crumpets
1. Heat milk and cream cheese in a pot, stirring with a wooden spoon, for 5 minutes. Remove from the heat, add water and set aside to cool.
2. Mix flour, sugar, yeast and salt. Make a well in the centre. Gradually add milk mixture, stirring until smooth.
3. Cover the bowl with a damp tea towel and leave to proof for 40 minutes, until bubbles form.
4. Fold in Cheddar and bicarb. Cover and let rest for 10 minutes.
5. Melt butter in a non-stick pan over medium heat. Ladle in about ⅓ cup batter.
6. Cook for about 8 minutes, until large bubbles form and the centre looks set. Flip over and cook for another 2 minutes.
7. Serve the crumpets with butter and blueberry jam.

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

The post The fluffiest Cheddar crumpets ever, with baked blueberry jam appeared first on MyKitchen.

Whether you’re having them for breakfast, lunch or dinner, here’s how to make the best scrambled eggs ever. All you need to do is follow these 8 tips, and they’ll be perfect every time!

1. Fresh is best! After the first week, the taste and freshness of your eggs fade.

2. Add a small splash of water, milk or cream. Just a splash – too much liquid will leave you with a runny mixture.

3. Whisk the eggs just before adding them to the pan. If you whisk them and then go off to make a cup of coffee, the air bubbles will disappear – and so will the fluffiness.

4. Use the perfect size pan for the amount you are frying. If the pan is too large, it will dry out your eggs.

5. Creamy scrambled eggs are cooked over a low heat. Yes, go low and slow!

6. Stir the eggs often. Use a wooden spoon or spatula to break them up.

7. Remove the cooked eggs from the heat and place on a serving plate immediately so that they don’t dry out.

8. Gordon Ramsay (the king of the scramble) says you should only season eggs right before serving. Salting too early can make them watery and discoloured.

The post Here’s how to make the best scrambled eggs, like ever appeared first on MyKitchen.