Sweeten Milk Tart Day on 27 February with two irresistible spins on South Africa’s favourite dessert! These playful makeovers, like a creamy milk tart milkshake and a zingy lemon meringue pie, are ready to steal the spotlight and satisfy every craving. 

The classic: Local is lekker milk tart  

Serves 8-10  

Ingredients

For the pastry  

1 cup (120g) icing sugar 
½ cup (125g) butter 
2 large egg yolks 
1⅔ cup (250g) flour 
Pinch of salt 

For the custard filling  

4 cups (1L) milk 
2 cinnamon sticks 
3 Tbsp (45g) butter 
1 tsp (5ml) vanilla essence 
½ cup (100g) sugar 
3 large eggs 
2 Tbsp (30ml) flour 
2 Tbsp (30ml) cornflour 

To decorate  

Ground cinnamon 
Drizzle of honey (optional)  

Method 

1. For the pastry, cream, sugar and butter together until combined. Add egg yolks and beat to combine.  
2. Add flour and salt and mix until dough resembles breadcrumbs. 
3. Remove dough from bowl and use your lightly floured hands to work together until smooth.  
4. Shape into a flat disc, cover with cling film and refrigerate for at least 1 hour. 
5. Preheat oven to 180°C. Thoroughly grease a25cm fluted tart tin.  
6. Flour work surface and a rolling pin.  
7. Roll dough out into a disc slightly larger than your tin. Place dough into tin and lightly press into grooves, allowing the excess to fold over the edges. Prick the pastry base all over with a fork – this prevents it from puffing up.  
8. Place a large sheet of baking paper over pastry, top with an even layer of any dry beans or rice to keep the sheet down. 
9. Blind bake pastry for 15 minutes, then remove paper and beans. 
10. Bake for 15 minutes until fully cooked through and golden. While hot, gently cut excess dough to create a level edge. Set aside to cool. 
11. For the filling, heat milk, cinnamon and butter until warm. Infuse for 5 minutes and remove cinnamon.  
12. Whisk together sugar and eggs. Add a small portion of egg mixture to a bowl with the flours and mix into a runny paste. Combine paste with remaining egg and mix thoroughly.  
13. 1 Slowly pour hot milk mixture into egg mixture, whisking constantly until smooth. 
14. Return mixture to saucepan and cook, while whisking, until thickened, about 5-10 minutes. 
15. Pass custard through a sieve and onto cooled pastry base. 
16. Level with a spatula and cool completely before chilling in the fridge for at least 2 hours, preferably overnight. 
17. Serve milk tart dusted with cinnamon.

Recipe & styling: Chad January
Photography: Zhann Solomons 

The icy treat: Milk tart milkshake  

Serves 1  

Ingredients 

3 Tbsp (45ml) caramel treat 
2 slices store-bought milk tart 
3 scoops vanilla ice cream 
½ – ¾ cup (125ml-180ml) milk 
Handful caramel popcorn  

Method 

1. Use the back of a small spoon to spread caramel around the inside of your glass. 
2. Blend milk tart, ice cream and ½ cup milk in a food processor until thick and smooth. Add more milk, if you like.  
3. Pour milkshake into your glass, drizzle with extra caramel and scatter with some caramel popcorn to serve. 

Chef’s tip: Popcorn not your thing? Smear chocolate spread or peanut butter inside the glass and decorate with crushed ginger biscuits or chocolate. 

Recipe & styling: Chad January
Photography: Zhann Solomons 

The zingy duo: Lemon milk tart meringue pie  

Serves 8  

Ingredients 

For the biscuit base 

1 ½ packets (300g) lemon-flavoured Tennis biscuits
½ cup + 2 Tbsp (150g) butter, melted

For the milk tart filling 

1 can (375g) condensed milk
3 cups (700g) full cream milk
2 tsp (10ml) vanilla essence
2 large eggs, separated
¼ cup +1/3 cup (70g) corn flour
¼ cup + 2 tsp (70ml) water
Pinch of salt

To serve 

½ cup (125ml) store-bought lemon curd
Store-bought meringue kisses 

Method 

1. For the biscuit base, break biscuits into a food processor and blend to fine crumbs. Mix in the butter until well combined.
2. Press biscuit base into the base and up the sides of a 24cm springform cake tin and refrigerate for 30 minutes. 
3. For the milk tart filling, place the condensed milk, milk and vanilla essence into a medium-sized pot. Bring to a boil while whisking constantly. 
4. Remove from the heat and let cool for two minutes.
5. In a small mixing bowl, mix together the cornflour, water, egg yolks and salt until smooth.  
6. Gradually add the cornflour mixture to the warm condensed milk mixture while whisking constantly.  
7. Return the pot to low heat and whisk until the mixture has thickened.
8. Remove from heat and allow to cool for 10 minutes.
9. Meanwhile, beat the egg whites with an electric mixer until stiff peaks form. 
10. Gently fold egg whites into the hot custard. Pour the filling over the chilled biscuit base. Allow to cool completely before refrigerating for at least 2 hours. 
11. To serve, remove the milk tart from the cake tin. Spread lemon curd and decorate with meringue kisses.  

Pro tip: If your filling looks a little lumpy, pass it through a sieve before folding in the egg whites. 

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal 

Also read: 3 expert tips to make your best-ever milk tart 

The post 2 Sweet twists on milk tart you’ll want to try appeared first on MyKitchen.

Sometimes the best company is your own – and what better way to celebrate than with delicious dishes?  A singles’ night in is all about indulgence, comfort and a little bit of fun in the kitchen. 

1. Tomato galette   

Serves 5  

Ingredients 

For the crust 

1½ cups (375ml) cake flour
Pinch of salt
1 cup (250ml) Parmesan or mature Cheddar, grated
⅓ cup (80g) butter, cubed
3 eggs, whisked 

For the filling 

1 tub (230g) cream cheese
1 Tbsp fresh thyme
1 lemon, zested
Salt and milled pepper
4 salad tomatoes, sliced
1 punnet exotic tomatoes, halved
1 punnet heirloom tomatoes (optional)
Handful fresh herbs, chopped (we used basil and thyme) 

Method 

1. For the crust, in a large bowl, combine the flour, salt and cheese.
2. Rub the butter into the flour mixture until it resembles breadcrumbs.
3. Mix 2 of the eggs into the flour mixture until a dough is formed.
4. Roll out the dough on a floured surface into a large circle about 3-5cm thick. 
5. Place the pastry on a lined and greased baking tray.
6. Preheat oven to 180°C.
7. For the filling, combine the cream cheese, thyme and lemon zest. Season generously. 
8.  Spread the mixture onto the pastry. Leave a10cm 
9. Arrange the tomatoes on top of the cheese and scatter with fresh herbs.
10. Fold the edges of the pastry over the cheese and brush the crust with the remaining egg. Chill until the pastry is firm.
11. Bake for about 20–25 minutes or until golden and pastry has cooked through. 
12. Slice and serve immediately. 

Top tip: In a rush? Simply use store-bought shortcrust pastry 

Words: Chad January
Photography: Zhann Solomons   

2. Mini steak wraps with pico de gallo 

Serves 8-10 

Ingredients 

1 rump (350-500g) or sirloin steak, at room temperature 
Salt and milled pepper 
2 Tbsp smoked paprika 
Olive or canola oil  

For the pico de gallo  

3 tomatoes, chopped 
½ onion, chopped 
1 jalapeño, deseeded and chopped 
Handful fresh coriander, chopped 
1 lime, zested and juiced 
Glug olive oil

For serving  

10-12 mini tortillas, lightly charred 
Fresh coriander 
Sour cream or plain yoghurt  

Method 

1. Season steak well and rub with paprika. 
2. Heat oil in a pan over high heat. Cook steak fat side down until well browned, then sear each side for 3-5 minutes.  
3. Set aside to rest for at least 5 minutes before thinly slicing. 
4. Combine pico de gallo ingredients. Season well.  
5. To serve, top wraps with steak, picode gallo, coriander and dollops of sour cream or yoghurt.  

Cook’s note: Cut the cost and time by using minute steaks instead of rump. 

Recipe & styling: Chad January
Photography: Zhann Solomons

3. Beef & mozzarella cannelloni 

Serves 2-4 

Ingredients 

2 Tbsp olive oil 
500g beef mince 
Salt and milled pepper 
250g spinach or Swiss chard, shredded
1½ cups cream 
1 box (250g) cannelloni tubes 
2 cups grated mozzarella 
Freshly chopped parsley, for serving (optional)  

Method 

1. Preheat oven to 180°C. 
2. Heat oil in a large pan and brown mince for about 8-10 minutes or until golden and edges have crisped up. Season well and set aside. 
3. In a separate pan, wilt spinach or Swiss chard and stir in cream. Simmer gently for about 3-5 minutes. 
4. Blitz cream and spinach. Season well. 
5. Fill cannelloni tubes with mince mixture and arrange in a greased, deep ovenproof dish.  
6. Pour over cream sauce and sprinkle with mozzarella. 
7. Bake for about 25-30 minutes or until cooked through and golden. 
8. Serve while hot, garnished with fresh parsley, if using.

Recipe & styling: Chad January
Photography: Zhann Solomons

4. Gooey peanut butter & chocolate cups  

Serves 4  

Ingredients 

1 cup (150g) cake flour
3 Tbsp (24g) cocoa powder + extra for dusting
2 tsp (10ml) baking powder
Pinch salt
⅓ cup (66g) sugar
1 cup (250ml) milk
3 Tbsp (45ml) melted butter or canola oil
1 tsp (5ml) vanilla essence
3 Tbsp (45ml) smooth or crunchy peanut butter
1 slab (80g) dark chocolate, chopped
Vanilla ice-cream, for serving  

Method 

1. Combine flour, cocoa powder, baking powder, salt and sugar. 
2. Mix together milk, butter or oil, and vanilla. Add the wet mixture to dry ingredients and mix to create a smooth batter. 
3. Spoon ¼ of the mixture into a greased 8-10cm wide cup. 
4. Place 2 tsp peanut butter and ¼ of the chocolate in the centre of the batter and press down slightly with the back of a spoon. 
5. Microwave for 45 seconds to 1 minute. 
6. Repeat with remaining batter, peanut butter and chocolate. 
7. Dust with extra cocoa powder and serve with a scoop of ice-cream. 

Recipes & photos courtesy of Fresh Living magazine

Also read: 4 Romantically red recipes for the month of love

The post 4 Spectacular recipes for a singles’ night in appeared first on MyKitchen.

A fun and zesty mocktail for cooling down on those sweltering days.

Lemon & lime rooibos fizz 

Serves 6 

Ingredients

For the popsicles 

1 peach or plum, thinly sliced
250-300ml rooibos iced tea

For the fizz 

Ice
¾ cup lime juice
1L Sprite
Small handful mint leaves 

Method

1. For the popsicles, add slices of stone fruit to each mould, then fill with iced tea.
2. Seal with lids and freeze for at least 3 hours. If you don’t have lids, freeze for 1 hour or until half-frozen, then add wooden popsicle sticks to each and freeze until solid. (You can keep skewers upright by sticking tape on either side of sticks.)
3. Unmould popsicles once frozen.
4. Add a handful of ice to six glasses and pour 2 Tbsp lime juice into each.
5. Top up with soda, then finish each with a few mint leaves and a popsicle.

Recipe & styling: Sjaan Van Der Ploeg
Photography by: Zhann Solomons

Also read: Frozen mangorita

The post Lemon lime & rooibos fizz  appeared first on MyKitchen.

A sweet treat to celebrate the weekend or any fun occasion! These granadilla and rum milkshakes make sweet and fruity adult treats.

MAKES 4 // COOKING TIME 10 min

INGREDIENTS
1 vanilla pod
3 cups vanilla ice cream
1 cup granadilla pulp (¼ cup per serving)
3 bananas
¼ cup white rum (15 ml per serving)
1 cup ice
To serve
¼ cup granadilla pulp

METHOD
1. Scrape the seeds from the vanilla pod and add it to the ice cream.
2. Add all the ingredients to a blender and blend to a thick smoothie consistency.
3. Serve with additional granadilla pulp in each glass.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Granadilla and rum milkshakes appeared first on MyKitchen.

It’s Friday, so we thought we’d have some fun and share some pretty cool facts about one of our favourites, jelly beans! How many did you already know?

By Taryn Wilson

1. Jelly beans are made by a process called ‘panning’ which keeps the outer coating hard and the gooey goodness inside.

2. ‘Jellybean’ was the slang word for men who dressed stylishly in the early 20th century.

3. They became a popular sweet after an American sweet company marketed them as the perfect treat for Union soldiers during the Civil War

4. Jelly beans became a popular treat around Easter after 1930, and each year 16 billion jelly beans are made just for this holiday!

5. Jelly beans can take anywhere between 7 to 21 days to be manufactured.

6. Each jelly bean flavour used to be sold separately (how convenient)! There are usually 8 different flavours made.

7. They were the first confectionary good to be sold by weight rather than price.

8. If you were too eat 35 jelly beans, you would be consuming 130 calories and 37 grams of sugar.

9. President Ronald Reagan was obsessed with jelly beans and ordered 7 000 pounds to be distributed for his inauguration. This was when Jelly Belly also established a new flavour, Blueberry, for the event.

10. In 1983, Jelly Belly jelly beans were the first of their kind in space when they travelled on the Challenger Space Shuttle.

Image credit: @50_shades_of_tinglita (Instagram)

The post 10 things we bet you didn’t know about jelly beans! appeared first on MyKitchen.

Making fantastic cocktails at home doesn’t require fancy tools or unheard-of ingredients.

1. Instead of a cocktail shaker, use an empty jam jar to mix up your cocktails. Use the lid to strain the cocktail as you pour in into a glass (or serve it straight from the jar).
2. Instead of using a muddler to make your mojitos, just use the end of a wooden spoon. Remember to press lightly rather than pulverise.
3. If you have no grenadine at hand, simply mix 1 cup pomegranate juice with 1 cup sugar, shake vigorously to combine, and pour.
4. Replace those long plastic swizzle sticks with chopsticks.
5. You can easily replace a cocktail strainer with a tea strainer.
6. Make some burnt sugar to create instant ‘aged’ liquors or bitters. Heat 1 cup sugar evenly until it has melted and is a dark, almost burnt colour; quickly stir in 1½ cups water until it forms a syrup; then remove from the heat.
7. Instead of slaving away over sugar syrup, use maple syrup or honey for a sweetener with an interesting flavour.
8. You can also substitute jam for sugar syrup. Besides sweetness, it can add a variety of flavours to the recipe.
9. Stick to exact measurements when mixing cocktails. If you don’t have a jigger, use measuring spoons instead.
10. Make crushed ice by smashing up ice cubes in a Ziplock bag with a rolling pin.

The post Our top 10 cocktail cheats appeared first on MyKitchen.