Add an element of crunch by folding through chopped nuts or melted chocolate. 

Toasted marshmallow ice cream 

Makes 1.5L 

Ingredients

1 can (385g) condensed milk
1 tsp (5ml) vanilla essence
2 cups (500ml) whipping cream
1–2 packets (150g each) pink and white mini marshmallows 

Method

1. Whisk together condensed milk and vanilla.
2. In a separate bowl, whisk cream until it forms stiff peaks.
3. Gently fold cream into the condensed milk mixture, trying to retain as much air as you can. 
4. Preheat the oven grill and line a tray with foil.
5. Spread marshmallows evenly on the foil and toast for 5-8 minutes, checking often (the more you toast, the deeper the flavour becomes). 
6. Scoop marshmallows into the cream mixture, breaking up any clumps that form. 
7. Pour into a freezer-safe container and freeze for at least 8 hours, or overnight. 
8. Scoop into sugar cones or serve in bowls.

Recipes & styling: Lichelle May
Photography: Zhann Solomons

Also read: Semifreddo 3 ways 

The post Toasted marshmallow ice cream appeared first on MyKitchen.

To confit is to cook an ingredient submerged in oil over low heat. This slowly caramelises and softens food. Once cooked, it is kept in the oil as a way of preservation. 

Confit tomatoes with poached eggs

Serves 4-6 

Ingredients

For the confit tomatoes: 

700g vine tomatoes
4 cloves garlic, sliced
5 sprigs thyme
1 sprig rosemary
1 tsp chilli flakes
1½ cups olive oil or olive oil blend 

2 tubs (200g each) labneh or cottage cheese
4 eggs, poached
Chilli oil, to drizzle
Salad greens of choice (we used petite herbs)
4 naans, toasted and halved 

Method

1. Preheat the oven to 180ºC.
2. Place the tomatoes, garlic, herbs and chilli flakes in a small, deep roasting dish. Pour over olive oil, submerging the tomatoes completely. 
3. Cover with foil and roast for1 hour, or until softened and tomato skins start splitting. 
4. Decant contents of the dish into a sealable jar, covering with the infused oil. Cool. 
5. To store, keep the jar in the fridge for up to 1 month. Ensure the contents are always submerged to prevent bacteria growth. Use the infused oil for drizzling and cooking. 
6. To serve, lather labneh onto four serving plates and top each with a poached egg. 
7. Add a few spoons of warm confit tomatoes to each plate and finish with a drizzle of chilli oil and greens. 
8. Serve bowls with toasted naan on the side.

Recipe & styling: Sjaan van ser Ploeg
Photography: Zhann Solomons

Also read: 4 Breakfasts that taste like summer  

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Flaky croissants get a glow-up in this golden bake that’s an easy breakfast crowd-pleaser.

Croissant breakfast casserole 

Serves 6

Ingredients

4 croissants
1½ cups grated cheese of choice
4 slices gypsy ham
6 eggs
¼ cup milk
1 clove garlic, grated
Salt and milled pepper
100g plain goat’s cheese
⅓ cup preserved figs in syrup 

Method

1. Preheat oven to 180°C. Spray a 27cm oven-proof dish with non-stick spray.
2. Slice open croissants and fill with cheese and ham. Cut the filled croissants in half and pack in the prepared dish.
3. Whisk together eggs, milk and garlic. Season. Pour custard around the croissants and dot the goat’s cheese on top.
4. Bake for about 35-40 minutes or until the egg mixture is cooked and the croissants are golden on top.
5. Once cooked, brush the croissants with the fig preserving syrup.
6. Scatter with sliced or chopped preserved figs and serve warm.

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Yummy rolled croissant sandwich recipe

The post Croissant breakfast casserole  appeared first on MyKitchen.

This triple-chocolate cookie dough cake is the ultimate comfort food! It’s so good that it’s guaranteed to make your day and even week, so much better!

SERVES 8 // COOK TIME 40 min

INGREDIENTS
150 g flour
½ tsp salt
½ tsp bicarbonate of soda
110 g butter
85 g brown sugar
1 tsp vanilla essence
1 egg
50 g milk-chocolate chips
50 g dark-chocolate chips
50 g white-chocolate chips

METHOD
1. Preheat oven to 180°C and grease an ovenproof dish.
2. In one bowl, combine flour, salt and bicarbonate of soda.
3. In another bowl, beat together the butter and sugar until pale and creamy. Add the vanilla essence and egg.
4. Fold the flour mixture and all the chocolate chips into the butter mixture.
5. Transfer the batter to the dish and smooth out the top. Bake for 25–30 minutes, until golden and crispy round the edges but still slightly gooey inside.
6. Allow to cool for 10 minutes before serving with ice cream.

Recipes & styling: Ameree Vercueil
Photography: Andreas Eiselen

Dreaming of a creamy, ultra-smooth classic cheesecake recipe, paired with a red-velvet crust? Then look no further than this simply decadent red-velvet cheesecake recipe.

The post Triple-chocolate cookie dough cake appeared first on MyKitchen.

In the mood to bake but are short on time? This recipe comes together in minutes, less than minutes! All you need in a food processor, a fridge and microwave.

MAKES 12

INGREDIENTS
100g Tennis biscuits
60g butter, melted
Pinch of salt
¼ cup caster sugar
¼ cup peanut butter
50g dark chocolate, to serve

METHOD
1. Blitz the biscuits in a large food processor until fine and crumbly. Add the butter, salt, caster sugar and peanut butter, and pulse until smooth.
2. Line a baking tray with baking paper and firmly flatten the mixture inside. Place in the fridge to chill for 1 hour. Remove from the fridge and slice.
3. In the microwave or over a double boiler, melt the chocolate, then drizzle over the bars and serve.

The post Peanut butter chocolate bars appeared first on MyKitchen.

There is no better combination than that of rich dark chocolate and fresh, zesty orange. Are you feeling skeptical? These brownies will convince you.

MAKES 16 // COOKING TIME 45 mins

INGREDIENTS
¼ cup cocoa
¼ tsp baking powder
70g caster sugar
¼ tsp salt
100g butter, at room temperature
1 large egg
½ tsp vanilla extract
Zest and juice of 2 oranges
20 ml warm water
60g cake flour
¼ cup chocolate chips
½ cup pecans

METHOD
1. Preheat oven to 160°C.
2. Cream the cocoa, baking powder, caster sugar, salt and butter together in a large bowl until smooth.
3. Add the egg, vanilla extract, orange zest and juice, and water. Beat until smooth.
4. Sieve the flour and fold into the mixture until just combined. Add ¾ of the chocolate chips and mix.
5. Pour the mixture on to a greased baking tray, allowing a finger-and-a-half as a guide for height.
6. Sprinkle the remaining chocolate chips and the pecans on top, gently pressing them into the batter. Place in the oven and bake for 15–25 minutes.
7. Remove the brownies from the oven and leave to cool for 10 minutes. Cut into squares and serve.

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