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.

These bright red gems are still in season and a must for all your roasts! See how they upgrade this oven-roasted cherry and thyme chicken skillet.

SERVES 4–6 // COOKING TIME 1 hour 10 min

INGREDIENTS
6 chicken thighs
1 tbsp chopped thyme
2 tsp dried mixed herbs
1 garlic clove, grated
1 lemon, zested and halved
3 carrots, cut into matchsticks
1 onion, thickly sliced
½ garlic bulb
½ cup white wine
¼ cup chicken stock
1½ cups fresh cherries, pitted
2 tbsp red wine vinegar
2 tbsp honey

METHOD
1. Preheat oven to 220°C.
2. Toss the chicken with some olive oil and the herbs, garlic and lemon zest. Season.
3. Heat some oil in a large ovenproof pan over medium-high heat. Brown the chicken for 3–4 minutes on each side, until golden. Remove from the pan.
4. Add the carrots, onion and garlic bulb to the pan and fry for 2–3 minutes. Remove the pan from the heat and add the wine, stock and a squeeze of lemon juice.
5. Nestle the chicken pieces and lemon halves between the carrots.
6. Toss the cherries, vinegar and 1 tbsp of the honey together. Spoon over the chicken.
7. Brush the chicken pieces with the remaining honey.
8. Roast for 25–30 minutes, until the chicken is cooked though. Serve the chicken skillet hot with extra thyme.

Recipe & styling: Kate Turner
Photography: Gareth Van Nelson // HMimages.co.za

What’s for dessert? More cherries! Enjoy this delicious cherry cheesecake pie combo.

The post Oven-roasted cherry and thyme chicken skillet appeared first on MyKitchen.

This savoury Japanese pancake is called okonomiyaki and made with any ingredients you like or have on hand. It’s the best way to use up leftovers!

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
For the savoury Japanese pancake
¾ cup flour
¾ cup vegetable stock
¼ cup cornflour
½ tsp baking powder
½ tsp salt
½ tsp sugar
¼ cup soy sauce
2 eggs
½ tsp sesame oil
1 sweet potato
½ cabbage, leaves shredded and heart finely chopped
2 spring onions, thinly sliced
2 carrots, grated
1 packet streaky bacon
For the sauce
2 tbsp Worcestershire sauce
1½ tbsp tomato sauce
1½ tbsp brown sugar
1 tbsp oyster sauce
1 tbsp honey
½ tsp soy sauce
To serve
½ cup mayonnaise
2 tbsp sesame seeds, toasted
2 spring onions, thinly sliced

METHOD
For the savoury Japanese pancake
1. Mix all the dry ingredients together.
2. In a separate bowl, whisk all the wet ingredients together, along with the sweet potato.
3. Whisk the wet ingredients into the dry, until just combined. Do not overmix.
4. Cover with cling film and refrigerate for 15 minutes.
5. Stir through the remaining veggies to create a thick, chunky batter.
6. Heat 4 tablespoons of vegetable oil in a pan over medium-high heat.
7. Add half the pancake batter and immediately turn the heat down to medium. Flatten with your spatula, spreading the batter to the edges of the pan.
8. Slice the bacon and then sprinkle over half of it, pressing the pieces into the pancake with your spatula. Cook for 4–5 minutes.
9. Flip and cook for another 4–5 minutes, until the bacon has crisped up. Flip again and remove from the pan. Repeat with the other half of the batter and bacon.
For the sauce
1. Whisk together all the ingredients, until well combined.
To serve
1. Drizzle with the sauce and the mayonnaise. Sprinkle with sesame seeds and spring onion and serve immediately.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

It turns out the Japanese are famous for their delicious array of pancake recipes, including these light and fluffy pancakes with pea hummus.

The post Savoury Japanese pancake with cabbage appeared first on MyKitchen.

South African citrus fruits give you plenty of freshness to cook with this season, including these juicy naartjie and ginger glazed ribs!

SERVES 4 // COOKING TIME 3 hours 15 min

INGREDIENTS
2 × 1 kg rib racks
2 garlic cloves, grated
¼ cup oyster sauce
6 tbsp honey
4 seedless naartjies, peeled and chopped
1 chilli, chopped
½ cup vegetable oil

METHOD
1. Preheat oven to 150ºC.
2. Season the ribs on both sides and lay them down in a roasting tray.
3. Combine all the remaining ingredients in a food processor. Blend.
4. Pour the glaze over the ribs, coating evenly.
5. Cover lightly with foil and roast for 2½ hours.
6. Remove the foil, baste the ribs and increase the oven temperature to 200ºC. Return to the oven for another 30 minutes, checking regularly, until nicely coloured.
7. Allow to rest for 15 minutes before serving with the remaining glaze from the pan.

Recipe & styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Complete this dish with a delicious Cape citrus G&T (made with naartjie gin)!

The post Seasonal naartjie and ginger glazed ribs appeared first on MyKitchen.

As they come back into season, it’s time to bring strawberries back into your baking! The little ones will especially love these toffee-coated strawberries.

MAKES 20 // COOKING TIME 20 min

INGREDIENTS
20 strawberries
1 cup sugar

METHOD
1. Line a baking tray with baking paper and insert a lolly stick into each strawberry.
2. Place sugar in a pot over low heat. Cook, stirring for 3 minutes, or until sugar is dissolved, then increase the heat to a boil. Cook without stirring for 6–8 minutes, until the mixture turns golden. Set aside for 30 seconds, until the bubbles subside.
3. Dip each strawberry in the hot toffee. Place on the baking tray and leave until the toffee is fully hardened, about 15 minutes.

Recipe & styling: Amerae Vercueil
Photography: Juliette Bisset // HMimages.co.za

Our caramelised bananas and honey on toast are another fruit and kid-friendly favourite!

The post Cooking with kids: Toffee-coated strawberries appeared first on MyKitchen.

Sugar snap peas add a deliciously sweet flavour to this vegetable-rich pad Thai, an absolute favourite when it comes to Asian food.

SERVES 4–6 // COOKING TIME 30 min

INGREDIENTS
For the peanut sauce
½ cup peanut butter
2 tbsp soy sauce
1 tbsp honey
1 red chilli, finely chopped
2 tbsp lime juice
⅓  cup water
For the pad Thai
200 g peeled shrimp
1 onion, thinly sliced
2 garlic cloves, chopped
2 tbsp finely chopped ginger
1 tbsp soy sauce
1 tsp red chilli flakes
¼ red cabbage, chopped
1 cup spinach, chopped
1 spring onion, thinly sliced
8 carrots, ribboned
250 g sugar snap peas, split
Zest and juice of ½ lime
1 tbsp sesame oil

METHOD
For the peanut sauce
1. Mix all the ingredients, except the water, together.
2. Gradually stir in the water, until the sauce is thick.
For the pad Thai
1. Heat a pan over high until smoking. Add 1 tsp oil.
2. Fry the shrimp for 2−3 minutes on each side, until cooked. Remove and season.
3. Fry the onions for 2 minutes, then add garlic, ginger, soy sauce and chilli flakes. Set aside
4. Fry the cabbage for 2−3 minutes over high heat. Add the spinach and cook for 1−2 minutes. Add the onions slices.
5. Fry the carrot ribbons for 2−3 minutes. Add the sugar snaps and fry for 2 minutes.
6. Remove from the heat and mix all the veg and shrimp together. Stir in the lime zest and juice and sesame oil.
7. Serve the pad Thai drizzled with peanut sauce.

Recipe: Dylan Norton
Styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Not a seafood fan? Try this Thai beef with avo chimichurri instead.

The post Sugar snap pad Thai with peanut sauce appeared first on MyKitchen.