Traditionally these are sandwiched together with vanilla frosting and a dollop of raspberry jam. We opted for in-season granadilla pulp! 

Granadilla melting moments

Makes 16 biscuit sandwiches 

Ingredients

1 cup (250g) butter, at room temperature
2 tsp (10ml) vanilla essence
1 egg
½ cup + 2 Tbsp (90g) icing sugar, sifted
⅓ cup + 2 Tbsp (70g) custard powder
2 cups (300g) flour
¼ tsp (1ml) salt 

For the granadilla filling: 

¾ cups (180g) butter, at room temperature
2¾ cup (350g) icing sugar, sifted
115g granadilla pulp 

Method

1. Preheat oven to 180°C.
2. Whisk butter and vanilla for 30 seconds until light.
3. Add egg and whisk for 15 seconds until combined.
4. Add icing sugar and custard powder, whisk on low speed until the mixture turns yellow. 
5. Add flour and salt. Whisk on low until a soft dough forms. Place dough in the fridge for 20 minutes to firm up. 
6. Scoop 1 Tbsp (about 20g) of dough and roll into a smooth ball. Repeat to make 33 biscuits.
7. Arrange balls on a tray. Press a fork into each to create an indent.
8. Bake in batches for 14 minutes. Cool completely.
9. For the filling, whisk butter and icing sugar together until stiff and fluffy. 
10. Scoop icing into a piping bag fitted with a star nozzle attachment. Pipe a border of icing around the edge of a cookie, then spoon granadilla pulp into the middle. Sandwich closed with a second cookie.
11. Repeat to make 16 cookie sandwiches. Best served on the same day.

Recipes & styling: Sjaan van der Ploeg
Photography by: Zhann Solomons

Also read: 4 Tips to jazz up your cookies 

The post Granadilla melting moments appeared first on MyKitchen.

Sip, savour and soak up the sunshine with these refreshing drinks – perfect for your spring picnic!  

Gooseberry lemonade  

Makes 1.8L // Cooking time 20 minutes 

Ingredients 

For the gooseberry lemonade 

4 lemons, juiced 

¼ cup honey 

⅔ cup gooseberries 

8 mint sprigs 

To serve 

1.5L sparkling water 

1-2 cups gooseberries 

1 lemon, sliced 

Method 

1. For the gooseberry lemonade, blend the lemon juice, honey and gooseberries until smooth.
2. Push the mixture through a sieve, reserving only the liquid.
3. Stir through the mint and refrigerate until needed.
4. To serve, mix the lemonade (about 1½ cups) with the sparkling water. Pour into glasses filled with ice and top with extra gooseberries and a slice of lemon.

Recipe & styling: Kate Turner 

Photography: Andreas Eiselen // HMimages.co.za 

Lemon and mint green iced tea  

Makes 1L // Total time 15 minutes (plus refrigeration)  

Ingredients 

1L boiling water  

Tea 2 Green teabags   

6 mint leaves + extra to garnish  

2 lemons, sliced + extra to garnish 

2 Tbsp honey   

Method 

1. Combine the boiling water, teabags, mint and lemons in a heat-safe bowl or jug.
2. Add the honey and stir to dissolve.
3. Set aside to infuse for 5 minutes, then remove the teabags and refrigerate until cold.
4. Top up with water to taste.
5. Serve poured over ice, and garnish with lemon and mint. 

Words: Sjaan van der Ploeg 

Photography: Fresh Living Magazine 

Granadilla, ginger beer and brandy cooler 

Serves 6 ⁄ ⁄ Preparation time 10 minutes    

Ingredients 

Pulp of 12 granadillas 

1 cup brandy  

4 limes, 3 juiced + 1 sliced 

6 glasses of ice 

6 cups ginger beer 

Handful mint  

Method 

1. Mix the granadilla pulp, brandy and lime juice together.
2. Divide between 6 ice-filled glasses and top with ginger beer.
3. Garnish with mint and lime.

Recipe & Styling: Kate Turner 

Photography: K-Leigh Siebritz // HMimages.co.za 

Also read: 3 spicy cocktails for summer

The post 3 Refreshing drinks to pack for your spring picnic  appeared first on MyKitchen.

This tangy drink by Jane Nshuti is refreshing in all the best ways! 

Baobab & granadilla mocktail 

Serves 2 

Ingredients

1 tsp baobab powder 
150ml (about 4 granadillas) granadilla pulp + extra for serving 
1 Tbsp agave syrup or honey (adjust to taste) 
100ml cold still or sparkling water
Ice
Mint and lime, for serving  

Method

1. In a shaker or large glass, combine the baobab powder, granadilla pulp and syrup. 
2. Stir well to dissolve baobab powder. 
3. Add water and mix well. 
4. Fill a glass with ice cubes and pour the granadilla mixture over the ice. 
5. Garnish with mint, granadilla seeds and lime.

Recipe by: Jane Nshuti
Photography by: Zhann Solomons

Also read: Mocktails versus wine: Can they really face off in the food pairing game?

The post Baobab & granadilla mocktail  appeared first on MyKitchen.

Many of our favourite flavours are the result of caramelisation, which turns simple sugars into rich, toasty notes. The deep, golden hues enhance everything from savour foods to desserts, says Lichelle May.  

From the foodie lab

When food is heated, a chemical reaction known as the Maillard reaction takes place. This results in a golden-brown colour and complex flavours. Let’s break it down: 

What exactly happens during caramelisation?
Sugars start to break down and brown at temperatures from 160°C upward. Depending on the duration of the cooking process, the flavours can range from mildly sweet to deep and savoury. 

The ideal caramelisation
Preheat your oven or pan to a high heat and don’t overcrowd your pan or trays. This will prevent steaming and guarantee that the heat reaches the food’s surface directly, which aids in the even caramelisation of sugars. Remember to pat dry food such as steak before cooking. 

Protein vs sugar caramelisation
While the deep, sweet flavour is created by sugar caramelisation, a sophisticated depth of flavour is found when proteins and sugars interact. In roasted veggies or meat, the flavour develops and becomes more intense the longer you let it cook, so be cautious!  

Granadilla & coconut sago brûlée 

Serves 4-6 

The perfect summertime treat is this granadilla & coconut sago brûlée, which combines tropical fruit and creamy coconut with a caramelised top that is both delicious and refreshing. 

Ingredients 

1 cup (250ml) sago
3 cups (750ml) coconut milk
1 can (385g) condensed milk
2 tsp (10ml) vanilla extract cup 
(80ml) granadilla pulp
3 Tbsp (45ml) sugar 

Method 

1. Combine the sago, coconut milk and condensed milk in a pot. Cook on a low heat for about 25 minutes or until the sago is soft , stirring regularly to avoid the bottom from burning. Once cooked, remove from heat and add the vanilla.
2. Spoon the sago into serving glasses, filling it halfway. Top with granadilla pulp and finish with another spoonful of sago.
3. Sprinkle the sugar on top of the sago pudding and use a blowtorch to caramelise the sugar until it turns a deep golden brown. Cool until sugar turns rock hard, about 2 minutes. 
4. To check if the caramel layer is ready and set, gently tap on it with a spoon. If it is ready and set, it will make a hollow sound. Serve immediately, to avoid sugar top from melting. 

Cook’s note: Don’t have a blowtorch? Serve pudding as is for a comforting dessert.

Recipes & Styling: Lichelle May 

Photographs: Zhann Solomons 

Also read: How to caramelise butter 

The post The 101 on caramelisation appeared first on MyKitchen.

Chilli sings in desserts, too! Just add a pinch for a whole new world of flavour.   

Granadilla & chilli crème brûleé 

Serves 4-6 

The tangy smack of granadilla blends well with speckles of freshly chopped chilli that have infused into the cream. 

Ingredients 

½ cup (110g) caster sugar, + extra for sprinkling
5 egg yolks
1 tsp (5ml) vanilla essence or ½ vanilla pod  

1 chilli, deseeded and finely chopped
2 cups (500ml) cream
1 tub (115g) granadilla pulp, or flesh from 3 fresh granadillas  

Method

1. Preheat oven to 160°C. 
2. Whisk together sugar and yolks until thick and pale, about 3-5 minutes. 
3. Heat cream, vanilla essence or vanilla pod and chilli over medium heat. 
4. Simmer until steaming, about 3-5 minutes. Remove from heat and discard vanilla pod, if using. 
5. Slowly add cream into egg mixture, whisking vigorously to avoid the eggs from curdling. 
6. Place a kitchen cloth or tea towel in a deep roasting tray and place a 30x40cm oven proof dish on top (you can also use ramekins for individual portions).
7. Pour mixture into dish(or divide between the ramekins) and swirl through granadilla pulp or fresh granadillas, if using.
8. Pour lukewarm water into the roasting dish, making sure the water covers of the bowl (or ramekins).
9. Bake for 45-50 minutes, the centre should still be slightly wobbly.  
10. Cool completely and chill for 1-2 hours or overnight.
11. Sprinkle the top with caster sugar and caramelise using a kitchen blow torch or pop under the oven grill for 3-5 minutes.
12. Cool for 2 minutes to let the sugar harden and serve.  

Good to know:
Adding a tea towel underneath your dish not only keeps it stable, but also insulates your custard, preventing it from over-heating.

Recipes and styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

The post Granadilla & chilli crème brûleé  appeared first on MyKitchen.

Spring has sprung! And with sunny weather and outdoor parties on the horizon, we are searching for words like ‘fruity’, ‘zesty’ and ‘fresh’ on the dessert menu.

Hosting an outdoor get-together? These 5 recipe will have your guests coming back for more.

Passionfruit pavlova layer cake

Serves 6–8

Prep time 1 hour

Cook time 15 min 

Ingredients 

For the pavlova 

2 pinches saffron
15 egg whites
2 ⅔ cup sugar
2 Tbsp cornflour, plus extra for dusting
2 Tbsp vinegar

For the passionfruit cream  

2 cups whipping cream
½ cup condense milk
2 tsp vanilla essence
¼ cup passionfruit or granadilla pulp
Strawberries, sliced, for decoration  

Method

For the pavlova 

1. Preheat oven to 160°C.
2. Line 2 (24 cm × 34 cm) baking trays. 
3. Whisk saffron and egg whites until foamy, then gradually add the sugar until stiff peaks form.
4. Whisk in the cornflour and vinegar. 
5. Spread the mixture onto your prepared trays and bake for 15 minutes. 
6. Allow to cool in the tray before turning out onto baking paper and lightly dusting with cornflour. 
7. Trim the edges and cut the meringue to make 4 equal rectangles. Set aside.

Watch this for tips on how to make a fail-proof meringue. 

For the passionfruit cream 

1. Whip together all the ingredients, except the strawberries, to stuff peaks. 
2. Divide into 4 parts and spread between the meringue layers, then cover the cake with cream. 
3. Decorate with sliced strawberries and keep refrigerated until ready to serve.

Recipe by Faaiza Omar

Individual lemon and berry trifles

Serves 6

Ingredients 

For the berries 

½ cup raspberries
Zest and juice of 1 lemon
1 Tbsp icing sugar, sifted

For the lemon cream 

½ cup cream cheese
1 tsp vanilla essence
3 tbsp icing sugar, sifted
1 cup cream, whipped
¾ cup lemon curd

To assemble 

6 blueberry muffins

Method

For the berries 

Combine the raspberries with the lemon zest and juice and the icing sugar. Set aside to rest for 15 minutes. 

For the lemon cream 

Whip the cream cheese until smooth and soft before adding the vanilla, icing sugar and whipped cream. Fold to combine and then ripple the lemon curd through. 

To assemble 

Cut the muffins in quarters. Place two pieces at the bottom of each jar, followed by a dollop of cream, and then the berries. Repeat once more, finishing with a few berries on the top. 

Top tip: You can substitute blueberry muffins with lemon poppyseed and add store-bought meringues for extra crunch. 

Make one of these delicious trifles today! 

Recipes & Styling: Elizabeth Mackenzie
Photography: Jotham Van Tonder  

Summery coconut and nectarine tart

Serves 8 

Cooking time 1 hour 30 min 

Ingredients 

For the pastry 

255g flour
125g cold butter, cubed
80g  icing sugar
2 egg yolks
1 Tbsp ice water

For the filling 

2 eggs
75g caster sugar
40g desiccated coconut, plus extra to decorate
35g flour
75g butter, melted
450 g (3–4) nectarines, sliced into wedges

Method

For the pastry 

1. Preheat oven to 180°C.
2. Place flour, butter and icing sugar in a food processor and blend until mixture resembles fine breadcrumbs.  
3. Add egg yolks and water and blend again until the dough comes together. 
4. Turn the dough out and use your hands to form a ball. 
5. Wrap in cling film and refrigerate for 15 minutes.
6. Roll out dough on a well-floured surface to about 5 mm thick.
7.  Line a 20 cm loose-bottomed tin with the pastry and prick the bottom with a fork. Refrigerate for another 20 minutes.
8. Blind-bake for 15–20 minutes, until golden. Remove from the oven and set aside to cool. 

For the filling 

1.  Whisk eggs and sugar until fluffy.  
2. Mix in coconut and flour. 
3. Fold in the melted butter.
4. Spoon into cooled tart shell and spread evenly. 
5. Arrange the nectarine wedges over the filling and sprinkle with extra coconut.
6. Bake for 35–40 minutes, until golden and cooked through.
7. Allow to cool completely before removing from the tin. 

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Three-ingredient granadilla ice cream

Makes 2l

Total time 20 min plus freezing time 

Ingredients 

1 cup cream
Pinch of salt
3 tubs (115g each) granadilla pulp, plus extra for serving (or fresh pulp from 6 granadillas)
3 tins (385g each) condensed milk
½ tub (10g) fresh mint, for serving

Method

1. Whip the cream and a pinch of salt together until stiff peaks form. 
2. In a separate bowl, whisk together the granadilla pulp and condensed milk. Set some pulp aside for serving. 
3. Fold the whipped cream through the mixture. 
4. Pour the mixture into a large freeze-proof container and swirl through any remaining granadilla pulp to create a marbled effect. 
5. Freeze for at least 12 hours until firm to the touch. 
6. Scoop the ice cream into glass jars, drizzle with any remaining granadilla pulp and garnish with fresh mint. 

Granadilla pulp is tangy and sharp and balances out what would be a very sweet ice cream with pops of fruity freshness. 

Watermelon granita  

Serves 6

Cooking time 20 mins, plus freezing time

Ingredients  

¼ watermelon, plus slices to garnish
½ cup icing sugar, or to taste

Method

1. In a food processor, blend the flesh of the watermelon.
2. Strain through a sieve to get rid of the pips and pulp.
3. Add icing sugar and whisk well.
4. Pour into a shallow container and place in the freezer.
5. Once the mixture begins to freeze, scrape with a fork every 30 minutes to break up the ice crystals until it’s frozen and fluffy.
6. Serve in a tall glass with a spoon.

Recipe by Katlego Mlambo 

Turn your glass of bubbles into a granita with this recipe. 

The post 5 refreshing desserts to serve at your spring soirée appeared first on MyKitchen.