Get ready to hop into dessert heaven with these three delicious Easter desserts that are bound to impress your guests!   

Easter Malva Bundt cake 

Serves 8-10 // Cooking time 1 hour 35 minutes 

Ingredients 

For the malva pudding 

3 cups (450g) flour
½ cup (60g) cocoa powder
1 tsp (5ml) salt
6 Tbsp (90g) butter, at room temperature
2 cups (400g) brown sugar
4 eggs
3 Tbsp (45ml) apricot jam
2½ tsp (12.5ml) vinegar
2½ tsp (12.5ml) bicarbonate of soda
2 cups (500ml) milk  

For the malva glaze 

2 cups (500ml) cream
⅔ cup (160g) butter
⅔ cup (133g) brown sugar
2 tsp (10ml) vanilla essence
½ cup (125ml) chopped dark chocolate  

For the chocolate sauce 

½ cup (125ml) cream
1 cup (250ml) chopped dark chocolate  

To decorate 

Speckled eggs
Chocolate eggs
Vanilla ice cream 

Method 

For the malva pudding 

1. Preheat oven to 180°C. Grease a 20cm Bundt tin.
2. Sift flour, cocoa powder and salt in a bowl.
3. In a separate bowl, cream the butter and sugar. Add eggs, one at a time, beating after each addition. Mix in the jam and vinegar.
4. Dissolve the bicarb in the milk and mix this, alternating with the dry ingredients, into the wet ingredients. The batter should be thick and smooth.
5. Pour into the prepared tin and bake for 50-55 minutes, until cooked through. Cool a bit, then turn it out on to a plate.

For the malva glaze 

1. Add the cream, butter and sugar to a pot over medium heat. Bring to a gentle simmer, then stir in the vanilla.
2. Once the sugar has dissolved, pour it over the chocolate. Whisk until smooth and incorporated.
3. Pour the glaze over the malva sponge, a little at a time, ensuring it’s absorbed before adding more. Once all the glaze is absorbed, place on a serving plate.

For the chocolate sauce 

1. Add the cream to a pot over medium heat and bring to a gentle simmer.
2. Add in the chocolate and stir until smooth. Allow to cool completely and serve drizzled over the hot malva. Decorate.

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

Cinnamon rolls 

Serves 10 // Total time 45 minutes (Plus rising time)

Ingredients  

For the cinnamon rolls 

500g store-bought dough
1½ cups (330g) packed brown sugar
6 tsp (30ml) ground cinnamon
½ cup (125g) butter, very soft  

For the glaze

¼ cup (60ml) milk, to glaze
3 Tbsp (45g) butter, to glaze  

For the cream cheese icing   

¼ cup (60g) butter, softened
1 cup (130g) icing sugar, sifted
1 tub (250g) cream cheese     

Method 

1. Flour the working surface and roll out dough into a 30x20cm rectangle. 
2. Place sugar, cinnamon and butter in a bowl and mix until combined. 
3. Use the back of a spoon to spread sugar mixture evenly over dough. 
4. Working from one length, roll dough into a tight log. 
5. Use a sharp knife to cut the log into 10 equal rolls. 
6. Arrange rolls in a large, greased baking dish placing them about 1cm
7. Cover the dish with a damp cloth and put in a warm spot until rolls have doubled in size.
8. Preheat oven to 180°C. 
9. Bake cinnamon rolls for 15 minutes, then remove and slowly spoon milk over each roll.
10. Return dish to oven and bake for a further 15-20 minutes until golden and cooked. 
11. Remove from the oven and brush with butter. 
12. To make the cream cheese icing, beat butter and icing sugar in a bowl until combined.
13. Add cream cheese and beat until smooth. 
14. Serve cinnamon rolls warm with a dollop of cream cheese icing on top of each.

Chef’s tip: Brush the cooked rolls with butter for a glossy finish.   

Words by: Sjaan Van Der Ploeg
Photography: Zhann Solomons 

Hot cross bun milk tart  

Makes 1 // Cooking time 1 hour 35 minutes (Plus cooling time)

Ingredients 

For the pastry 

3⅓ cup (500g) flour
1 cup (250g) butter, cubed
⅗ cup (100g) icing sugar
50g mixed candied peel
Zest of 1 orange
1 Tbsp (15ml) cinnamon
1 Tbsp (15ml) mixed spice
2 extra-large eggs, beaten  

For the filling  

2 cups (500ml) milk
2 extra-large eggs, separated
½ cup (100g) sugar
⅓ cup (40g) cornflour
⅕ cup (30g) flour
¼ tsp (1ml) salt
2 Tbsp (30ml) butter
1 vanilla pod, seeds only
1 Tbsp (15ml) cinnamon
1 Tbsp (15m) icing sugar  

Method 

For the pastry 

1. Place the flour, butter and icing sugar in a food processor and blend until the mixture resembles fine breadcrumbs.
2. Add the mixed peel, orange zest and spices and pulse a few times. Add the eggs and 1 Tbsp cold water and pulse until the mixture comes together slightly.
3. Tip out the mixture onto a lightly floured work surface and press it together. Wrap in cling film and chill in the fridge for at least 30 minutes.
4. Preheat oven to 180°C and grease a 28 cm tart tin.
5. Roll out the pastry to 3 mm thick and line the tart tin. Prick the base with a fork, then place baking paper over the pastry, fill with baking beans and blind-bake for 10 minutes.
6. Remove the beans and baking paper and bake for a further 10 minutes until golden brown and cooked through. Remove from the oven and set aside to cool.

For the filling 

1. Place the milk in a small pot over medium heat. Scald (heat until steaming), but do not let it boil.
2. Beat together the egg yolks and sugar until pale and creamy. Add the cornflour, flour and salt and mix well.
3. Start adding a little hot milk at a time, whisking until it is all incorporated. Pour all of the mixture back into the pot and bring to the boil. Whisk until the custard has thickened.
4. Remove from the heat and add butter and vanilla seeds.
5. Whisk egg whites separately until soft peaks form, then fold into the custard.
6. Pour the custard into the base and smooth with a knife.
7. Bake at 180°C for 30 minutes, or until the centre is firm and the top is golden brown.
8. Allow to cool for a few hours before dusting with cinnamon and icing sugar.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

The post 3 Easter desserts to impress your guests  appeared first on MyKitchen.

Celebrate Easter with a bounty of delicious, sweet treats! These delicious desserts will be the perfect ending to your festive feast.  

Chocolate-egg truffles 

Makes 12 // Cooking time 55 minutes 

Ingredients 

¾ cup double-thick cream
500 g dark chocolate, chopped
1 tsp vanilla essence
250 g milk chocolate, melted
1 cup desiccated coconut 

Method 

1. In a medium pot, scald the cream. Add the dark chocolate and remove from the heat, then add the vanilla essence. Stir until the chocolate has melted and the mixture is smooth.
2. Pour into a shallow dish and place in the freezer for 25 minutes to set.
3. Remove from the freezer. Scoop out tablespoonfuls of mixture and gently roll into egg shapes, then return to the freezer for 5 minutes to harden again.
4. Using your fingers (or spearing with two toothpicks), dip each truffle egg into the melted milk chocolate. Allow the excess chocolate to drip off, then roll in the coconut.

Recipe & styling: Lisa Clark
Photography: Andreas Eiselen // HMimages.co.za 

Ultimate Easter sundae 

Serves 1 // Total time: 10 minutes 

Ingredients 

1 large hollow chocolate Easter egg
2–3 scoops ice cream
80 g white chocolate, chopped
Handful fresh berries
Store-bought caramel sauce, to drizzle 

Method 

1. Using a hot knife, slice off the top of the Easter egg.  
2. Fill egg with scoops of ice cream.  
3. Finish off with a sprinkle of chopped white chocolate, berries, and a drizzle of caramel sauce. 

Chef’s Tip: For an even more decadent dessert, fill the egg with chocolate mousse and dust with cocoa.  

Words by Sjaan Van Der Ploeg
Photography: Zhann Solomons, Fresh Living Magazine 

Easter Pavlova nests  

Serves 10–12 // Prep time 30 minutes // Cooking time 2 hr 30 min  

Ingredients 

For the pavlova nests 

4 egg whites
240 g castor sugar
1 tsp vanilla essence 

For the white chocolate cream 

80 g white chocolate, finely chopped
250 ml whipping cream  

To assemble  

½ cup coconut flakes, lightly toasted
Assorted mini Easter eggs 

Method 

For the pavlova nests 

1. Preheat the oven to 100 °C. Line two large baking trays with baking paper and draw on 12 eight-centimetre circles. Flip over the baking paper so that the pencil lines are facing downwards.
2. In a clean glass bowl, whip the egg whites until stiff peaks form. Gradually add the caster sugar 1 tablespoon at a time until incorporated. Beat in the vanilla and continue whipping until all the sugar is dissolved and the meringue is thick and glossy. 
3. Place the meringue mixture into a piping bag fitted with a star nozzle. Pipe nest shapes using the circles as a guide. You can also dollop the meringue straight on to the baking tray and shape into nests using the back of a spoon. 
4. Bake the nests for 2½ hours or until dried out and crisp. Allow to cool completely.

For the white-chocolate cream 

1. Combine the chocolate and 3 tbsp cream in a bowl and microwave until the chocolate has melted. Set aside until cool.
2. Whip the remaining cream to stiff peaks. Gently fold in the cooled chocolate mixture – do not over-mix. Cover and refrigerate until firm.

To assemble   

1. Spoon the white-chocolate cream into the pavlova nests. Arrange the toasted coconut flakes on top to resemble a nest and finish with some mini Easter eggs. Serve immediately. 

Cooks note: The pavlova nests can be prepared the day before. Store at room temperature in an airtight container. 

Recipes & styling: Jezza-Rae Larsen & Sjaan van der Ploeg
Photography: K-Leigh Siebritz 

Malva pudding in a bundt pan 

Serves 8–10 // Cooking time 1 hour 35 min 

Ingredients

For the malva pudding 

3 cups flour
½ cup cocoa powder
1 tsp salt
6 tbsp butter, at room temperature
2 cups brown sugar
4 eggs
3 Tbsp apricot jam
2½ tsp vinegar
2½ tsp bicarbonate of soda
2 cups milk 

For the malva glaze 

2 cups cream
⅔ cup butter
⅔ cup brown sugar
2 tsp vanilla essence
½ cup chopped dark chocolate 

For the chocolate sauce 

½ cup cream
1 cup chopped dark chocolate 

To decorate 

Speckled eggs
Chocolate eggs
Vanilla ice cream 

Method 

For the malva pudding 

1. Preheat oven to 180 °C. Grease a 20 cm Bundt tin.
2. Sift flour, cocoa powder and salt in a bowl.
3. In a separate bowl, cream the butter and sugar. Add eggs, one at a time, beating after each addition. Mix in the jam and vinegar.
4. Dissolve the bicarb in the milk and mix this, alternating with the dry ingredients, into the wet ingredients. The batter should be thick and smooth.
5. Pour into the prepared tin and bake for 50–55 minutes, until cooked through. Cool a bit, then turn it out on to a plate.

For the malva glaze 

1. Add the cream, butter and sugar to a pot over medium heat. Bring to a gentle simmer, then stir in the vanilla.
2. Once the sugar has dissolved, pour it over the chocolate. Whisk until smooth and incorporated.
3. Pour the glaze over the malva sponge, a little at a time, ensuring it is absorbed before adding more. Once all the glaze is absorbed, place on a serving plate.

For the chocolate sauce 

1. Add the cream to a pot over medium heat and bring to a gentle simmer.
2. Add in the chocolate and stir until smooth. Allow to cool completely and serve drizzled over the hot malva. Decorate.

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

Granadilla ice-cream cake with hot-cross-bun crust 

Serves 8–10 // Cooking time 5 minutes 

Ingredients 

For the ice cream cake

3 × A4 acetate sheets
6 hot cross buns
½ cup butter, melted
2 × 1.8 L tubs vanilla ice cream
2 tins mango, drained and pureed
Pulp of 5 granadillas  

For the granadilla sauce 

Pulp of 5 granadillas
½ cup sugar
To serve
2 cups double cream
2 mangoes, peeled and sliced 

Method 

For the ice cream cake 

1. Line the base of a 23 cm springform cake tin with baking paper. Place the acetate sheets around the sides of the tin to create a higher ‘wall’ inside the cake tin.
2. Place the hot cross buns in a food processor and process until rough crumbs form. Transfer to a bowl and mix in the butter.
3. Press the crumbs into the bottom of the cake tin, making sure the surface is flat. Freeze until needed.
4. Place one of the 1.8 L tubs of ice cream in a bowl. Allow to soften slightly.
5. Mix in the mango puree and granadilla pulp, then spread on top of the base. Freeze for 4 hours.
6. Remove the remaining 1.8 L of ice cream from the freezer and allow to soften slightly. Spoon on top of the other ice cream layer and smooth the surface. Freeze for 6 hours or until properly frozen.

For the granadilla sauce 

1. Place the granadilla pulp and sugar in a small pot over medium heat and bring to the boil. Simmer for about 5 minutes or until the mixture has a syrup consistency.
2. Remove from the heat and allow to cool completely.
3. Place the granadilla ice cream cake on a serving plate and top with cream. Decorate with sliced mango and drizzle with granadilla sauce just before serving.

Recipe & Styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za 

The post Delicious desserts perfect for Easter  appeared first on MyKitchen.

A round up of Chad’s favourites for the month: one simple recipe, a quick entertaining or dinner cheat (like pesto or dip, etc), new foodie product, hot cookbook mini review, seasonal tips. 

The aroma of cinnamon, citrus and freshly baked bread stir up childhood memories of devouring out-the-oven hot cross buns lathered with butter and apricot jam (my trick was to sprinkle over grated mature cheddar!).  

There’s nothing more disappointing than biting into a stale hot cross bun so to make sure none go to waste, I created this winning recipe:  

Hot cross bun ice-cream  

Ingredients

2L vanilla ice cream, softened 
1 tsp ground cinnamon 
pinch of nutmeg 
2-3 hot cross buns, chopped into chunks 

Method

1. Mix ice cream, cinnamon and nutmeg in a large bowl until well combined. 
2. Gently fold through hot cross buns. 
3. Freeze for an hour or until firm. 
4. Serve in sugar cones, on waffles, or scooped into scattered with fresh berries. 

Eat with your eyes  

I spend most of my time creating recipes and testing them in the kitchen. If not, then I’m immersed in a really good cookbook. My other favourite pass time is watching cooking shows that transport me to new worlds filled with different flavours and cultures.  

My current obsession is Somebody Feed Phil, streaming on Netflix. The show’s host, Phil Rosenthal (creator of the hit show Everybody Loves Raymond) has no cheffing background or foodie expertise, so his reactions when trying new food are entirely sincere. His tenderness and appreciation of people and the food they make is palpable – you can’t help but fall in love with the show.  

If you’re looking for a food and travel documentary series without pretence, without filter and packed full of laughs, this is the show for you. PS Don’t miss the Cape Town episode in season two!   

Hit the Streets  

I make it my mission to find new restaurants in my city. I’m hardly ever drawn to the establishments of social media fame. Finding a lesser-known restaurant or hole in the wall that creates delicious food with an even better vibe will always be a winner for me.  

This month, the restaurant at the top of my list is Urban Playground in Cape Town, owned by chef Peter Ayub and his wife Debbie, founders of Sense of Taste Chef School. Aside from a restaurant, Urban Playground offers students from the school the opportunity to get the necessary practical experience.  

My top picks from urban playground’s menu  

The Hot Diggity Dog: an OTT hot dog with all the trimmings.  

Thai-style Pork Belly  

Open: Tuesday to Saturday from 10am to 10pm and is situated in Maitland, Cape Town. 
Find them on instagram: @urbanplayground.capetown 

On the Grind  

One kitchen utensil that I can’t live without is my pestle and mortar. It’s an incredibly versatile tool – I’ve used it to make everything from spice rubs and home-made pestos to salsas and chunky sauces.  

I prefer the marble or stone kind as I’ve found that the wooden ones are trickier to clean and tend to stain quite easily. I often create my own flavoured salts by adding herbs and whole spices to flaked salt and grinding until combined.  

Marble Pestle and mortar @home 

Photography: Pexels, Supplied, Zhann Solomons  

The post Our Editor’s April Top Picks appeared first on MyKitchen.

This year, let your traditional Easter dishes come together with fresh, seasonal ingredients like this granadilla ice cream cake with hot cross bun crust.

SERVES 8–10 // COOKING TIME 5 min

INGREDIENTS
For the ice cream cake
3 × A4 acetate sheets
6 hot cross buns
½ cup butter, melted
2 × 1.8 L tubs vanilla ice cream
2 tins mango, drained and pureed
Pulp of 5 granadillas
For the granadilla sauce
Pulp of 5 granadillas
½ cup sugar
To serve
2 cups double cream
2 mangoes, peeled and sliced

METHOD
For the ice cream cake
1. Line the base of a 23 cm springform cake tin with baking paper. Place the acetate sheets around the sides of the tin to create a higher ‘wall’ inside the cake tin.
2. Place the hot cross buns in a food processor and process until rough crumbs form. Transfer to a bowl and mix in the butter.
3. Press the crumbs into the bottom of the cake tin, making sure the surface is flat. Freeze until needed.
4. Place one of the 1.8 L tubs of ice cream in a bowl. Allow to soften slightly.
5. Mix in the mango puree and granadilla pulp, then spread on top of the base. Freeze for 4 hours.
6. Remove the remaining 1.8 L of ice cream from the freezer and allow to soften slightly. Spoon on top of the other ice cream layer and smooth the surface. Freeze for 6 hours or until properly frozen.
For the granadilla sauce
1. Place the granadilla pulp and sugar in a small pot over medium heat and bring to the boil. Simmer for about 5 minutes or until the mixture has a syrup consistency.
2. Remove from the heat and allow to cool completely.
3. Place the granadilla ice cream cake on a serving plate and top with cream. Decorate with sliced mango and drizzle with granadilla sauce just before serving.

Recipe & Styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Try our hot cross bun milk tart for even more delicious Easter treating!

The post Granadilla ice cream cake with hot cross bun crust appeared first on MyKitchen.

It wouldn’t be Easter without hot cross buns, but how about a fresh take on this classic with hot cross bun macarons and buttercream icing?

MAKES 20 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the hot cross bun macarons
125 g icing sugar
125 g ground almonds
2 tsp cinnamo
¼ tsp nutmeg
90 ml egg whites
110 g caster sugar
For the royal icing
1 egg white
25 g icing sugar
For the buttercream icing
200 g butter
400 g icing sugar
Zest of 1 orange
1 tsp cinnamon

METHOD
For the hot cross bun macarons
1. Preheat oven to 170°C and line 2 large baking trays.
2. Sift together icing sugar, ground almonds, cinnamon and nutmeg.
3. Add 40 ml egg whites and mix to form a paste.
4. Place ¼ cup water and the caster sugar in a small pot over a low heat.
5. Allow the sugar to dissolve, then bring to the boil until the syrup reaches 110°C.
6. At this point, start mixing the rest of the egg whites on high speed in a stand mixer.
7. Once the egg whites are stiff and the syrup has reached about 115°C, slowly pour the syrup into the egg whites, while beating.
8. Continue beating until the mixture has cooled, and the whites are stiff and shiny.
9. Fold a third of the meringue into the paste to loosen it.
10. Fold in the rest of the meringue carefully, trying not to beat too much air out.
11. Spoon into a piping bag. Snip a 4 mm opening in the piping bag and, holding the bag vertically, pipe 3 cm rounds on to the baking paper.
12. The mixture should be loose enough that it spreads out a little. Once the macarons are all piped, drop the tray lightly on to the work surface a few times to smooth them out.
13. Leave to stand for about 30 minutes until the macarons form a skin.
14. Bake for 13–15 minutes, until firm to the touch. Remove from the oven and allow to cool completely before icing.
For the royal icing
1. Whisk the egg white until foamy.
2. Slowly add the icing sugar while whisking.
3. When the icing is thick enough to pipe and hold its shape, pipe crosses on to the tops of half of the baked macarons.
For the buttercream icing
1. Beat the butter until pale and fluffy.
2. Slowly add icing sugar while continuously beating. The icing is ready when the mixture is pale and fluffy. Add the orange zest and cinnamon, then beat to combine.
3. Sandwich 2 macaron halves together with a squeeze of icing between them.
4. Refrigerate for up to a week.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

If you love this Easter-themed treat, you’ll love this hot cross bun milk tart too!

The post Hot cross bun macarons with buttercream icing appeared first on MyKitchen.

Local flavours combine with traditional Easter treats to create this hot cross bun milk tart. Your guests will be so impressed, the egg hunt will no longer be the highlight of the day!

MAKES 1 // COOKING TIME 1 hour 35 min, plus cooling time

INGREDIENTS
For the pastry
500 g flour
250 g butter, cubed
100 g icing sugar
50 g  mixed candied peel
Zest of 1 orange
1 tbsp cinnamon
1 tbsp mixed spice
2 extra-large eggs, beaten
For the filling
2 cups milk
2 extra-large eggs, separated
100 g sugar
40 g cornflour
30 g flour
¼ tsp salt
2 tbsp butter
1 vanilla pod, seeds only
1 tbsp cinnamon
1 tbsp icing sugar

METHOD
For the pastry
1. Place the flour, butter and icing sugar in a food processor and blend until the mixture resembles fine breadcrumbs.
2. Add the mixed peel, orange zest and spices and pulse a few times. Add the eggs and 1 tbsp cold water and pulse until the mixture comes together slightly.
3. Tip out the mixture on to a lightly floured work surface and press it together. Wrap in cling film and chill in the fridge for at least 30 minutes.
4. Preheat oven to 180°C and grease a 28 cm tart tin.
5. Roll out the pastry to 3 mm thick and line the tart tin. Prick the base with a fork, then place baking paper over the pastry, fill with baking beans and blind-bake for 10 minutes.
6. Remove the beans and baking paper and bake for a further 10 minutes until golden brown and cooked through. Remove from the oven and set aside to cool.
For the filling
1. Place the milk in a small pot over medium heat. Scald (heat to just below boiling), but do not let it boil.
2. Beat together the egg yolks and sugar until pale and creamy. Add the cornflour, flour and salt and mix well.
3. Start adding a little hot milk at a time, whisking until it is all incorporated. Pour all of the mixture back into the pot and bring to the boil. Whisk until the custard has thickened.
4. Remove from the heat and add butter and vanilla seeds.
5. Whisk egg whites separately until soft peaks form, then fold into the custard.
6. Pour the custard into the base and smooth with a knife.
7. Bake at 180°C for 30 minutes, or until the centre is firm and the top is golden brown.
8. Allow to cool for a few hours before dusting with cinnamon and icing sugar.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post This hot cross bun milk tart is perfect for Easter! appeared first on MyKitchen.