heritage day - MyKitchen

Local is lekker! These yummy South African desserts are perfect for Heritage month

Amaarah January — Mon, 24 Jul 2023 05:00:59 +0000

Rich in heritage and yummy flavours, you can’t go wrong with these local and lekker sweet treats. Try one (or all) of these classics and fabulous twists on South African desserts. You’ll be dishing a second (or third) helping in no time.

Cape Malay Koesisters

Makes about 50 // Total time: 50 min plus proofing

INGREDIENTS

For the dough

5½ cups cake flour
1 sachet (10g) instant yeast
1½ tsp baking powder
1½ Tbsp whole aniseed
1½ Tbsp cinnamon
2 tsp ground ginger
2 tsp ground cardamom
2 tsp mixed spice
1 naartjie, zested
⅓ cup sugar
1 tsp salt
1 ⅓ cup water
1 cup milk
60g butter
1 egg, lightly beaten

For the cinnamon syrup

2½ cups water
3 cups sugar
3 strips naartjie peel
3 cardamom pods, bashed
1 cinnamon stick

To serve

Desiccated coconut

METHOD

For the dough

Whisk the flour, yeast, baking powder, spices, zest, sugar and salt in a large mixing bowl.
Place the water, milk and butter in a large heatproof jug. Microwave in 10-second bursts until lukewarm and the butter has mostly melted. Whisk in the egg.
Add the wet ingredients to the dry ingredients in two batches, mixing with a large spoon to form a very soft, sticky dough.
Using oiled hands, transfer the dough to an oiled bowl. Cover and leave to proof until doubled in size, about 1–2 hours.
Using oiled hands, stretch the dough into rough logs and cut off golf ball-sized portions of dough, about 40g each. Stretch each portion into a thick 3 cm-wide and 6 cm-long oval.
Place shaped koesisters on an oiled tray and leave to rise for 30 minutes or until puffed.
Heat a large pot filled one-third of the way with oil. Once the oil is hot, fry koesisters in batches until dark golden brown. Don’t overcrowd the pot as the koesisters will need space to expand during cooking. Remove using a slotted spoon and drain on a paper towel.

For the cinnamon syrup

Place all the ingredients in a wide pot and cook until the sugar is dissolved and the mixture is boiling. Turn the heat down to medium.
Boil the koesisters in the syrup for 2 minutes in batches, ensuring they are well coated. Remove using a slotted spoon and immediately roll in the coconut.
Enjoy warm with a cup of tea or coffee.

Looking for a something a little sweeter? Why not try the classic koeksister?

Photography: alamy, gallo/gettyimages

Malva pudding with apricot chocolate ganache

Serves 6 // Cook time: 30 min

Try our take on the classic South African dessert, malva pudding, with an apricot chocolate ganache. It’s so good!

INGREDIENTS

For the pudding

2 cups milk
2 tsp bicarbonate of soda
2 tsp baking powder
2 cups flour
1 cup white sugar
½ tsp salt
2 eggs
2 Tbsp vinegar
4 Tbsp apricot jam

For the sauce

1 tin evaporated milk
¼ cup sugar
Vanilla essence or seeds

For apricot ganache

100g dried apricots, chopped
200g dark chocolate, melted
200ml cream, heated

METHOD

For the pudding

Preheat the oven to 160°C.
In a bowl, mix together the milk and bicarb.
In a separate bowl, mix together the remaining ingredients and then add the milk mixture and stir until smooth.
Pour the batter into a baking tray or individual baking ramekins, filling them ¾ of the way, and bake for 30 minutes until golden.

For the sauce

Heat the ingredients in a saucepan and pour over pudding as soon as it is removed from the oven so that it can soak in.

For the ganache

Add all the ingredients into one bowl and mix through until incorporated. Serve the malva pudding with a drizzle of warm ganache.

Peppermint Crisp & Caramel Swiss Roll

Serves 6 – 8 // Total time: 30 min + cooling

INGREDIENTS

For the Swiss roll

3 Eggs
130g caster sugar
130g flour
¾ tsp baking powder
½ tsp salt

To assemble

1 tin Caramel treat
1 (49 g) finely chopped Peppermint Crisp chocolate bar
½ cup whipped cream

METHOD

For the Swiss roll

Preheat the oven to 180ºC. Grease and line a 23×33cm Swiss roll tray.
Using an electric hand mixer, beat the eggs and caster sugar until tripled in volume and pale in colour, about 5 minutes.
Sift the flour, baking powder and salt over the egg mixture. Gently fold in using a large metal spoon until the flour is just combined.
Pour the batter into the prepared tray and bake for 10 minutes until lightly golden.
Line a kitchen cloth with baking paper and sprinkle a layer of caster sugar. When the cake is baked, tip it out onto the cloth and roll it up into a tight coil starting from the short end. Leave for 10 minutes until cool, then carefully unroll.

To assemble

Beat the Caramel treat with an electric mixer until smooth.
Spread three-quarters of the caramel in an even layer over the Swiss roll. Sprinkle over half the chopped peppermint crisp and top with a layer of whipped cream.
Carefully roll up the Swiss roll and chill in the fridge until ready to serve.
Decorate with the remaining caramel and peppermint crisp just before serving

Styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za

Hertzoggies

Serves 12 // Total time: 60 mins

INGREDIENTS

For the shortbread crust

125g butter, softened
60g caster sugar
125g flour, sifted

For the filling

180ml smooth apricot jam
2 egg whites
Pinch of salt
100g sugar
1 tsp vanilla essence
250ml desiccated coconut, toasted

METHOD

For the shortbread crust

Cream butter and sugar until fluffy and pale. Using your fingers, rub in the flour until the mixture resembles breadcrumbs.
Knead until the dough comes together. Wrap in cling film and refrigerate for 30 minutes.
Preheat oven to 180°C and grease a mini tartlet pan.
Roll out the dough on a floured surface to 2mm thick and cut it into 12 rounds. Line the pan with the discs and place in the fridge for 15 minutes.
Bake for 12–15 minutes, until golden brown.

For the filling

Fill each shortbread shell with 1 Tbsp jam, then set aside.
Whisk egg whites and salt until frothy. Gradually add the sugar, whisking until the mixture becomes stiff and glossy. Fold in vanilla and coconut. Spoon into a piping bag and pipe onto each tartlet.
Bake for 5–8 minutes, until lightly golden.

Lemon milk tart meringue pie with lemon curd drizzle

Serves 8 // Prep time: 30 minutes + refrigeration

INGREDIENTS

For the biscuit base

300g lemon-flavoured Tennis biscuits
150g butter, melted

For the milk tart filling

375g tin condensed milk
700g full cream milk
2 tsp vanilla essence
2 eggs, separated
70g cornflour
70ml water
Pinch of salt

To serve

125ml store-bought lemon curd
Store-bought meringue kisses.

METHOD

For the biscuit base

Break biscuits into a food processor and blend them into fine crumbs. Mix in the butter until well combined.
Press the biscuit base into a 24cm springform cake tin and refrigerate for 30 minutes.

For the milk tart filling

Place the condensed milk, milk and vanilla essence into a medium-sized pot. Bring to the boil while whisking constantly.
Remove from the heat and allow to cool for two minutes.
In a small mixing bowl, mix the cornflour, water, egg yolks and salt until smooth.
Gradually add the cornflour mixture to the warm condensed milk mixture while whisking constantly.
Return the pot to low heat and whisk until the mixture has thickened.
Remove from heat and allow to cool for 10 minutes.
Meanwhile, beat the egg whites with an electric mixer until stiff peaks form.

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.

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.

Feeling zesty? This lemon meringue flan will hit the spot (https://mykitchen.co.za/lemon-meringue-flan/)

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal

The post Local is lekker! These yummy South African desserts are perfect for Heritage month appeared first on MyKitchen.

Tropical Pineapple Fridge Tart

johnbrown — Fri, 19 Aug 2022 07:21:07 +0000

If you’re looking for a Heritage Day dessert that will transport you back to your childhood then this tropical pineapple fridge tart is for you.

SERVES 6–8 • TOTAL TIME 15 min + Refrigeration

INGREDIENTS

Powdered gelatine 15 g

Condensed milk 1 tin

Limes, zested and juiced 2

Orley Whip dessert topping 1 cup

Crushed pineapple, drained 1 tin

Tennis biscuits 1 × 200 g packet

Coconut flakes, toasted ¼ cup

METHOD

1. Sprinkle the gelatine over 3 tbsp of cold water. Set aside to bloom.

2. Mix the condensed milk with lime juice and zest until thickened. In a separate bowl, beat the Orley Whip until light and fluffy. Fold in the condensed milk mixture and drained pineapple. Microwave the gelatine for 10–15 seconds until melted, then fold into the pineapple mixture.

3. Layer the biscuits and mixture into your dish. Place in the fridge for 2 hours or overnight until set. Top with extra crushed biscuits, toasted coconut flakes and pineapple flowers to serve.

Styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za

For another tasty Heritage Day dessert try this Cinnamon & White Chocolate Cremora Tart

The post Tropical Pineapple Fridge Tart appeared first on MyKitchen.

Cinnamon & White Chocolate Cremora Tart

johnbrown — Fri, 19 Aug 2022 07:04:21 +0000

If you’re looking for a tasty dessert after an iconic Heritage Day braai, then you must make this divine cinnamon & white chocolate Cremora tart!

SERVES 6–8 • TOTAL TIME 40 min + chilling time

INGREDIENTS

Ginger biscuits 2 × 200 g packs

Butter, melted 120 g

Ground cinnamon ½ tsp

Milk 100 ml

Cinnamon stick 1

Cremora 1 cup

Condensed milk 1 tin

Lemon juice ½ cup

White chocolate, melted, cooled 80 g

Mixed berries, for decorating

METHOD

1. Preheat the oven to 180ºC. Grease a 20 cm round springform tin and line the base with baking paper.

2. Process or crush the biscuits to a fine crumb. Stir in the butter and cinnamon. Press the crumb onto the base and sides of the prepared tin. Bake for 10 minutes until golden, set aside to cool.

3. Warm the milk and cinnamon stick over medium heat until just bubbling. Remove from heat and set aside, covered, for 15 minutes to infuse. Discard the cinnamon stick.

4. Whisk together the Cremora and infused milk using an electric hand mixer until frothy, about 2 minutes. Mix in the condensed milk and mix for a further 2 minutes.

5. Gradually pour in the lemon juice while whisking. Continue mixing until the mixture thickens. Fold through the cooled melted chocolate.

6. Pour the Cremora filling into the tart shell. Chill in the fridge overnight or until set.

7. Remove the tart from the cake tin. Decorate with the mixed berries and serve.

Easy removal: Use a blowtorch to gently heat the sides of the tin to help remove the tart.

Styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za

For another tasty Heritage Day dessert, try this Tropical Pineapple Fridge Tart

The post Cinnamon & White Chocolate Cremora Tart appeared first on MyKitchen.

Lamb potjie with roosterkoek

johnbrown — Wed, 04 Aug 2021 10:17:47 +0000

Heritage day is around the corner, and what better way to celebrate than to share this yummy lamb potjie with roosterkoek recipe with friends and family.

SERVES 4 // COOK TIME 2 hr 10 min// PROOFING TIME 1 hr 20 min

INGREDIENTS
For the lamb potjie
1 kg lamb neck, cubed
1 tsp ground coriander
1 tsp cumin
2 tsp smoked paprika
¼ cup flour
2 tbsp vegetable oil
1 cup red wine
1 cube beef stock
2 tbsp soy sauce
2 tbsp tomato paste
2 thyme sprigs
2 bay leaves
½ bulb garlic, cloves intact
350 g baby onions, peeled
225 g baby carrots
4 celery stalks, chopped
250 g mushrooms, halved
For the roosterkoek
2 cups flour
1 tsp salt
10 g packet instant dry yeast
1 tsp sugar
1 cup lukewarm water
For the green harissa
2 green peppers, deseeded and quartered
2 green chillies
1 garlic clove, chopped
1 cup fresh coriander
Zest and juice of 1 lemon
½ cup olive oil
½ tsp ground coriander
½ tsp cumin
1 tsp smoked paprika
1 tbsp red-wine vinegar
1 tbsp sugar or honey

METHOD
For the potjie
1. Season the lamb with ground coriander, cumin and paprika, then dust each piece in flour until well coated.
2. Heat the oil in a pot over medium heat and brown the lamb in batches, until golden all over.
3. Transfer all the lamb and juices to a heated potjie pot and add the red wine, stock cube, soy sauce, tomato paste, thyme, bay leaves, garlic and enough boiling water to just cover the meat.
4. Bring to the boil, then reduce the heat and simmer for at least 1 hour or until the lamb is tender.
5. Add the onions, carrots, celery and mushrooms, and cook for a further 30 minutes or until the vegetables are soft.
For the roosterkoek
1. Mix together the flour and salt in a bowl. Mix yeast, sugar and water in a separate bowl. Set aside for 5 minutes.
2. Add the yeast mixture to the flour and mix until combined. Knead for 5 minutes, until it is smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth and allow to proof in a warm place for 1 hour, until doubled in size.
3. Turn the dough out onto a floured surface and knead for 1-2 minutes. Divide the dough into 8 balls. Place the dough balls on an oiled baking tray and allow to rise again for about 20 minutes.
4. Place the dough balls between an oiled braai grid and cook them over low coals for 15-20 minutes, turning occasionally, until they are all cooked through.
For the green harissa
1. Preheat the oven grill.
2. Place the peppers, cut-side down, and the chillies on a baking tray and pierce a few holes in the chillies so that they don’t explode. Grill until blackened and blistered. Remove from the oven, wrap in foil and set aside for 10 minutes.
3. Peel the peppers and chillies, then remove the seeds from the chillies. Place the peeled peppers, chillies and remaining ingredients in a blender and blend to form a paste.
4. Drizzle each serving of potjie with green harissa and serve with roosterkoek on the side.