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Cheesecake is the dish of the month and oh do we love a spoonful! Try this creamy baked honey and strawberry cheesecake on your next baking day.  

Baked honey and strawberry cheesecake 

Serves 8-10  

Cool cheesecake at room temperature and then refrigerate to chill completely. This will deliver a deliciously smooth texture and avoid cracks forming.  

Ingredients

For the crust 

2 packets (100g each) nuts of choice (we used raw almonds and peeled pistachios)
1 packet (200g) tennis biscuits
¾ cup (180g) butter, melted  

For the filling 

3 tubs (250g each) full-fat cream cheese
¾ cup sour cream
1 cup (220g) caster sugar
½ cup (125ml) honey
3 large eggs + 1 egg yolk
2 tsp (10ml) vanilla essence   

For the topping  

1 cup (200g) caster sugar
½ cup (125ml) water
1 punnet (400g) strawberries, halved
½ Tbsp (7ml) cornflour
Mint and edible flowers

Method 

1. Preheat oven to 160°C. Grease and line a 23cm loose-bottomed cake tin.  
2. Blitz nuts in a food processor until very fine (or chop by hand).  
3. Add biscuits and blitz until fine. Then stir in the melted butter.  
4. Press crust mix into the base and sides of your tin.  
5. Blend filling ingredients in a food processor or with a stick blender until smooth. Pour over crust base in the cake tin.  
6. Bake for 80-90 minutes, until the outer edges of the cake are set but the centre is still slightly wobbly (like firm jelly). Turn oven off, open door slightly and cool the cake in the oven for an hour. 
7. Remove and cool completely at room temperature, then chill for at least 3 hours (or overnight).  
8. For the topping, simmer sugar, water and half the strawberries in a pot on low heat for 5 minutes – take care not to let the berries disintegrate. 
9. Mix cornflour with a little water to make a paste and add to the strawberry compote. 
10. Simmer for 3 minutes to thicken. Remove, cool completely and strain to remove any broken-down bits.  
11. Toss remaining fresh strawberries through the compote.  
12. To serve, spoon topping over cheesecake, then scatter with mint and flowers. 

 Compiled by: Sjaan van der Ploeg

Photography: Fresh Living Magazine

Also read: Baklava cheesecake

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It’s that time of year again when colds and flu make the rounds. Between the runny nose, sore throat, and body aches, it’s enough to make anyone miserable.

The flu, common cold and most other upper respiratory illnesses are caused by viruses, so you can’t cure them with antibiotics, which are used to treat bacterial infections. However, you can soothe your symptoms with home remedies made with things you already have in your pantry. These remedies won’t cure you instantly but will help make a nasty cold more bearable and possibly shorten its duration. 

If your symptoms don’t dissipate after two weeks, or they get worse, make an appointment to see your doctor. 

Water 

There are two things all doctors prescribe when you’re down with a cold or flu: the one is bed rest, and the other is “drink plenty of fluids”. It can be a chore to keep up the daily recommended intake when you’re sick, but it’s worth it. It helps to replenish all the fluids you lose from blowing your nose and sweating from fever and helps to flush out toxins from your body.   

Home-made chicken soup 

Chicken soup got the name ‘Jewish penicillin’ by 12th-century Jewish philosopher Maimonides who wrote about its ability to relieve colds. Research has shown that eating chicken soup slow the movement of neutrophils in your body, which are a type of white blood cell that help fight off infection, and as a result decrease inflammation in the respiratory tract. In addition, the antioxidants in the vegetables present in chicken soup provide a mild anti-inflammatory effect.  

Salt water gargle 

Doctors often recommend gargling with salt water to relieve a sore throat but it’s also great for loosening mucus and flushing out irritants like bacteria, viruses and allergens. To make your own ‘”altwater mouthwash”, dissolve 1 teaspoon of salt in a glass of warm water. Swish it around your mouth and then spit it out. Do this four times a day until your throat feels less scratchy and raw.  

Ginger and turmeric  

Ginger and turmeric root have both been used for centuries in traditional medicine, especially in the Ayurvedic medical practices of India. Ginger (when consumed in root form) is high in antioxidants that help boost your immune system and is often used to treat nausea and vomiting. Turmeric contains curcumin, an antioxidant that fights inflammation in the body (great for aches and pains!). Add a teaspoon or more of fresh ginger and turmeric (finely chopped or grated) to smoothies, juices, or soups.  

Honey 

Drinking hot water with lemon and honey is a time-honoured way of soothing a sore throat. Honey has antimicrobial properties that can help fight some bacteria and viruses, and it is also an effective cough suppressant for children. Add a teaspoon of honey and a knob each of ginger and turmeric root to a mug of hot water with lemon and stir. Drink as hot as possible. 

The post 5 Home Remedies for this Season’s Colds and Flu appeared first on MyKitchen.

Editor Chad January is calling all spouses and little chefs! Treat Mom to this easy-to-make breakfast classic this Mother’s Day  

Basic French Toast 

Serves 2 Total Time 15 Min 

Ingredients

½ cup milk
4 eggs, whisked 
1 tsp vanilla essence 
4 slices regular white bread  
oil or butter, for frying  

Chef’s Tip
Ciabatta, sourdough, Ouma bread, rye and kitka all make great alternatives to regular sliced white bread.  

Method

1. Whisk milk, eggs and vanilla in a large bowl until combined. 
2. Dip bread into egg mixture and allow to soak for about 30 seconds. 
3. Heat oil or butter in a large pan and fry French toast in batches for 3-4 minutes per side until golden. 
4. Drain on paper towel and serve with toppings of your choice. 

1. Sugar And Spice 

Combine ¼  cup sugar with 2 tsp ground cinnamon and sprinkle over French toast. Drizzle with honey or maple syrup just before serving.  

2. The OTT Toastie 

Fry one side of each of the two slices of French toast until golden. Place slices, fried-side up, onto a chopping board. Cover one slice with chopped ham, a sprinkle of herbs and grated cheddar or mozzarella. Sandwich with remaining slice and return to pan. Cook until golden and the cheese has melted.   

3. Apple Crumble

Lather Caramel Treat onto French toast, top with slices of apple and sprinkle with chopped pistachios or almonds.  

4. Berry Delicious

Whisk together ½ cup mascarpone or cream cheese, 3 Tbsp icing sugar and ½  tsp vanilla essence until smooth. Dollop onto French toast and top with fresh berries and mint sprigs.  

5. Breakfast Of Champion

Top French toast with crispy bacon and soft-poached eggs, sprinkle with basil, and drizzle with honey.  

6. The Chocolate 

Cut a slit into the side of two thick slices of bread and fill with 2-3 tsp chocolate spread. Dip bread into egg mixture and fry until golden. Serve with a drizzle of honey or dusting of icing sugar. 

Please note, kids can dip bread and get creative with toppings – but leave the frying to the adults. 

The post A Mother’s Day Treat From Spouses And Little Chefs appeared first on MyKitchen.

South Africans will use any opportunity to braai, that’s for sure! If you want to be crowned the Braai Master this year, here are three of our all-time favourite basting sauces and marinades guaranteed to impress your guests.

Apricot-butter braaied snoek

SERVES 6 | COOKING TIME 90 min

INGREDIENTS

1 whole snoek, filleted
Coarse salt and black pepper
150g butter
2 cloves garlic, peeled and crushed
125ml smooth apricot jam
Zest and juice of 1 lemon
2 tsp Cape Malay curry powder
Splash white wine (optional)
Olive oil

METHOD

1. Sprinkle the snoek with salt and leave for 20–30 minutes. Rinse off and pat dry.
2. Cook the butter and garlic until the butter is foamy. Add apricot jam, lemon zest, curry powder and wine. Stir through. Add a squeeze of lemon juice and pepper.
3. Coat the snoek in oil so it won’t stick to the grid. Braai for about 15 minutes, basting with the apricot butter and turning frequently. Serve with leftover apricot butter.

Honey and soy spatchcock chicken with herb salad

SERVES 4

Thinking about what you should make for dinner tonight? How about a perfectly tender spatchcock chicken doused in an Asian-style dressing, served with a fresh seasonal herb salad? You’re welcome.

INGREDIENTS

For the chicken

½ cup sweet Indonesian soy sauce
½ cup teriyaki sauce
¼ cup BBQ sauce
1 tbsp sesame oil
1 tbsp hoisin sauce
3 tbsp honey
1 spatchcock chicken
1 lemon, halved or quartered

For the salad

1 tbsp lemon juice, plus zest of ½ a lemon
3 tbsp olive oil
½ tsp wholegrain mustard
1 tsp honey
Salt and pepper
2 packets baby salad leaves
1 packet micro herbs
2 spring onions, sliced
Edible flowers, to garnish

METHOD

For the chicken
1. Preheat the oven to 200°C.
2. Mix the sweet Indonesian soy sauce, teriyaki sauce, BBQ sauce, sesame oil, hoisin sauce and honey together in a bowl and marinate the chicken for at least 20 minutes.
3. Place the chicken on a foil-lined roasting tray and roast in the oven for 45 to 60 minutes, or until cooked and sticky, basting every 15 minutes.

For the salad
1. Whisk the lemon juice, zest, olive oil, mustard and honey together and season.
2. Just before serving, toss the dressing together with the baby salad leaves, micro herbs and spring onions, and garnish with edible flowers. Serve the salad with the chicken and lemon wedges.

Got plans for the weekend? Nope? Great! Whip up your own BBQ sauce, baste a spatchcock chicken and throw it on the braai.

Sticky Ribs

SERVES 8–10 | COOKING TIME 2 hours, 20 min

These sweet sticky ribs are the perfect starter or snack for when you want to entertain some guests. They’re absolutely divine!

INGREDIENTS

2 kg pork back ribs, cut in half lengthwise, bite-sized
8 rooibos tea bags
½ cup brown sugar, plus 3 tbsp
Zest and juice of 1 orange
Salt and pepper
¼ cup soy sauce
2 tbsp honey
1 tbsp Worcestershire sauce
Spring onions, sliced, to garnish

METHOD

1. Preheat oven to 180°C. Place the ribs in a roasting tin.
2. Place the tea bags in a bowl with 2 cups boiling water and steep for 10–15 minutes. Remove the tea bags and add ½ cup brown sugar, orange zest and juice, and seasoning. Pour over the ribs and cover with tinfoil.
3. Bake for 1 hour 45 minutes, until tender. Remove from oven.
4. Turn up the oven to 230°C.
5. Drain the cooking juices from the roasting tin into a pot and simmer over a medium heat to reduce by half, 15–20 minutes. Add the remaining ingredients (except spring onions) to form a glaze. Remove from the heat.
6. Return the ribs to the oven and cook, basting often with the glaze, until caramelised and sticky.
7. Allow to cool slightly. Serve garnished with spring onions.

The post Be the Snoek, Spatchcock and Rib Braai Master appeared first on MyKitchen.

Lulu Letlape is on a mission to change the world with her honey – one jar at a time

Owned by Lulu Letlape, Bongi Bees is a woman-owned beekeeping business based in Tshwane. After leaving her high-level job in the corporate sector after being diagnosed with an autoimmune disease, Lulu was ready to find a less stressful job, so she could have room to focus on her healing. Even though she has a hearing impairment caused by her disease, she has a new lease on life. Leaving her job was a good decision, as she is now happily producing organic honey. Supplying this product is her passion, as she is able to provide consumers with a healthier option to sugar. We caught up with Lulu to learn more about how she got started.

How did you get into beekeeping? 

‘Beekeeping was not something that I grew up wanting to do but when my friend recommended it, my curiosity inspired me to explore the idea. I did some research, studied beekeeping and networked with beekeepers where I could learn more about bees. I even joined three WhatsApp groups where I would chat with other beekeepers about the challenges in our day, and I received such great support from them. I found it easy to engage with beekeepers, which was a great help.’ 

‘I spent 2016 preparing and researching and in 2017, I decided to start my business. I bought five hives, protective gear, and equipment. I also had a great mentor who guided me on what to get, buy and order – they essentially helped me set up my hives. Having someone guide me was super useful and after four months, I produced my first harvest.’ 

What was it like producing that first harvest?

‘I went into it telling myself that I could enjoy the process and have fun, and that’s exactly what happened. There’s so much life in a hive – even the stinging is fun! After the first harvest, I saw that this could be a successful business. I gave the very first lot away to family. The positive feedback was overwhelming, which showed me that I needed to continue on this journey.’

How is it going now? Tell us what it’s like being an entrepreneur in this industry?

‘It’s quite hard and at the moment I am dependant on the income that comes from the sales in order to grow the business. I currently have 32 hives and counting, and the bees produce different flavoured honey. It’s doing well in terms of marketing
– I am selling the honey just outside of the farm, and even though I have a lot of demand, I still want to get more hives to produce more honey.’ 

What has been a highlight of your career thus far? 

‘One of my friends is planting butternut and even though he couldn’t afford pollination, we decided to place my hive on his land. I was so excited to see yellow honey from that harvest, and I can’t wait to harvest another lot to make some butternut honey.’

What are some of the challenges that you are facing as a beekeeper? 

‘Entrepreneurship and running a beekeeping business comes with their challenges. Some of the challenges of being a beekeeper are daily maintenance of the bees, sometimes getting stung by them during harvest (despite wearing protective gear) and the high costs of running a farm.’ 

‘I do maintenance in the afternoon, which is where I make sure that there are no foreign insects in the hives. Sometimes when the hives are too full, the bees become aggressive and try to attack you, which is where our smoker gun comes in to try to get them away from us. If they are aggressive, then we close the hive and wait for them to cool down before going back.’ 

‘I harvest honey every two to three months and am currently exploring ways to produce different flavoured honey. I am growing different vegetation, plants and flowers on the farm for the bees to get pollen from, which will create different flavours.’ 

How much honey do you produce from one harvest and how long does the process take?

‘It depends on the bees, but there is so much hard work that goes into it. The other day we extracted 15 kg of honey from 10 frames, which was incredible! It takes two hours to harvest eight frames, and it can take a day to harvest all.

What is it about your honey that makes it so special?

‘We have localised vegetation, which I am very proud of – this means that our bees get exposed to our fruit trees, which are all organic. In winter we have a lot of aloe plants so we sell aloe honey, which tastes so different to summer honey. Our summer honey tastes of peaches and plums, and you can taste the different honey that was made in different seasons. Sometimes you can taste nuts! I am also planting butternut and watermelon to give more of a variety to the taste and colour
of my honey.’ 

What’s next for Bongi Bees? 

‘I have so many goals for the business but now, I want to produce healthy and organic honey across the world and inspire consumers to eat better!’

Words by Fatima Saib
Photography: Courtesy Images

If you feel like cooking isn’t for you, or you just get super flustered in the kitchen, these 5 simple hacks will help you!

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