Reimagining an Italian classic with hints of chocolate for a sweet chocolate indulgence.

Layered chocolate tiramisu

Serves 8-10

Ingredients

For the chocolate layer  

200g milk chocolate, finely chopped 
3 Tbsp (45ml) cream 
½ cup (250ml) cream  

230g mascarpone
2 tsp (10ml) vanilla essence
100g white chocolate, melted
3 Tbsp (45ml) coffee liqueur 
½ cup (125ml) strong espresso coffee, cooled 
½ packet (100g) Lady Finger biscuits 
Cocoa powder, for dusting  

Method

1. Line a 20x25x7cm tin with clingfilm. 
2. For the chocolate layer, place the chocolate and cream in a microwave-safe bowl and heat in bursts of 15 seconds until melted, stirring in between bursts. Set aside until needed. 
3. For the mascarpone layer, whip the cream until soft peaks. Gently whisk through the mascarpone and vanilla, then fold through the white chocolate.
4. Combine the coffee liqueur and espresso in a shallow bowl. Swiftly dip the Lady Fingers into the coffee mixture as needed and start layering.
5. Start with a layer of Lady Fingers, followed by chocolate layer, Lady Fingers and the mascarpone layer. Continue until all the ingredients used. 
6. Fold over the overlapping clingfilm and refrigerate for about 2-3 hours. 
7. Unmould and dust with cocoa powder and enjoy

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Molten tiramisu pots 

The post Layered chocolate tiramisu  appeared first on MyKitchen.

Create delectable meals in a matter of minutes using a few pantry staples paired with our quick dinner solutions.  

Cheesy Italian baked beans

Serves 4  

These bowls of cheesy comfort are best enjoyed with a dipper like crusty bread or charred pitas.  

Ingredients 

1 Tbsp olive oil
1 onion, finely chopped 
3 cloves garlic, minced 
¼ tsp chilli flakes 
1 Tbsp chopped rosemary leaves 
1 can (410g) red kidney beans, drained and rinsed 
2 cans (410g each) cannellini beans, drained and rinsed 
1 bottle (700g) passata sauce 
1 Tbsp sugar 
Salt and milled pepper 
1 cups grated mozzarella 
1 cups grated Cheddar 
Fresh basil for serving 
Baguette, sliced and toasted for serving  

Method 

1. Preheat oven to 200°C. 
2. Heat oil in a pot over medium heat and fry onion for 3-5 minutes or until softened. 
3. Add garlic, chilli flakes and rosemary, then fry for 30 seconds until golden. 
4. Stir in the beans, passata sauce and sugar, bring to a simmer and cook for 5 minutes. Season well. 
5. 5. Divide into 4 oven-proof serving bowls and top with the cheese. 
6. Bake for 10-15 minutes until cheese is melted and bubbly. 
7. Top with fresh basil and serve with the buttered, toasted baguette. 

Make it your own

To feed a bigger crowd and up the protein intake, brown 4 sliced chicken breast fillets in oil in a large skillet or ovenproof pan for about 2-3 minutes per side or until golden. Then prepare our cheesy Italian baked beans recipe as required.

Spinach & garlic pasta 

Serves 4 

Serve spinach pasta with fresh cherry tomatoes or crispy bacon for a fuller meal. 

Ingredients 

For the sauce  

3 cloves garlic, minced 
1 packet (400g) baby spinach or Swiss chard 
1/2 punnet (10g) fresh basil, leaves torn and stems discarded 
1/2 onion, sliced 1 lemon, zested and juiced 
Salt and milled pepper   

1 packet (500g) fusilli pasta, cooked 
Grated Parmesan, for serving  

Method 

1. Add garlic and spinach to a large bowl and pour over 1 cup boiling water to wilt. 
2. Set aside for 1-2 minutes before removing from the liquid and adding to a blender. 
3. Add remaining sauce ingredients and blitz until mixture is smooth. 
4. Toss together pasta and sauce, then serve on a platter garnished with grated Parmesan. 

Make it your own

Not a fan of spinach? Why not roast some red, yellow or green peppers over an open flame or in the oven? Then blitz together with remaining recipe ingredients to create a fragrant sauce for the pasta.

Recipes and styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons 

The post Two quick dinner solutions appeared first on MyKitchen.

Mzansi make it to Italy in this fusion of flavour. When roaming Rome, why not add a taste of home, says Liezl Vermeulen.    

Biltong & cream cheese calzones 

Makes 6-8 

What happens when two giants meet? Our puffy pizza fold-overs deliver oozy cheese, a chewy crust and filling and, of course, that hint of sweetness our locals love. 

Ingredients

2 tubs (230g each) cream cheese, at room temperature 
½ tsp (3ml) ground coriander
3/4 cup biltong powder 
800g store-bought bread dough Flour, for dusting 
100g sliced biltong 
500g mozzarella, grated 
6-8 preserved green figs in syrup, chopped 
Thyme leaves and basil, for serving  

Method 

1. Preheat oven and two baking trays to 180°C. 
2. Whisk cream cheese until smooth, adding a glug of milk if mixture isn’t spreadable. 
3. Combine cream cheese, coriander and biltong powder. Season and set aside. 
4. Portion the dough into 6-8 pieces. Roll out pieces of dough into circles of about 3cm-thick on a floured surface. 
5. Spread each pizza dough base with cream cheese, dividing evenly and leaving a 2cm border clean. 
6. Top one half of base with biltong, cheese, a sprinkle of thyme and a few pieces of preserved fig. 
7. Fold over to create a half moon, then pinch the inside of borders to stick together. 
8. Bake on preheated baking trays for 18-23 minutes, flipping halfway through, until brown and cooked through. 
9. Serve hot out of the oven scattered with thyme, basil and drizzle with preserved fig syrup, if you like. 

Cook’s note
Biltong pairs well with chilli and feta so why not add some crumbled feta and chilli flakes into your filling for added flavour.

Recipes and styling: Liezl Vermeulen
Photographs: Zhann Solomons 

ALso read: Biltong and pear tartlets

The post Biltong & cream cheese calzones  appeared first on MyKitchen.

Italians are all about simplicity. Enter our one-bowl wonder that saves you on time, while packing heaps of decadence. 

One-bowl spiced banana Bundt cake 

Serves 6-8 

Ingredients

5 (about 450g) ripe or overripe bananas 
4 large eggs 
1 can (385g) condensed milk 
½ cup (125ml) melted butter 
1 tsp vanilla 
2 ½ cups (350g) self-raising flour, sifted 
½ tsp (3ml) each mixed spice and ground ginger 
1 tsp (5ml) cinnamon 
Melted chocolate or caramel treat, for serving  

Method 

1. Preheat oven to 180°C. 
2. Spray a 23cm Bundt tin with non-stick spray. Then dust with a little flour (this will help with unmoulding). 
3. Mash bananas well and mix in eggs. 
4. Add condensed milk and melted butter and mix thoroughly. 
5. Combine flour and spices in a separate bowl. 
6. Stir wet ingredients into the dry ingredients to form a batter. 
7. Pour into prepared Bundt tin and bake for about 30-35 minutes or until a skewer inserted comes out clean. 
8. Serve drizzled with melted chocolate or caramel. 

Cook’s note:
Whip together 1 tub mascarpone, ¼ cup icing sugar and a dash of vanilla essence and serve with the Bundt cake for added flair. 

Recipes & styling: Liezl Vermeulen
Photographs: Zhann Solomons, Fresh Living Magazine  

Also read: Can’t-flop banana bread

The post One-bowl spiced banana Bundt cake recipe appeared first on MyKitchen.

Italian desserts are all about simplicity. Add some cream, ricotta or mascarpone and you’ll be dishing up easy Italian delights in no time.   

A slightly unusual take on panna cotta, which is usually delicately fragranced and yoghurt-based, this rich version has a slightly denser texture that works best served in the dish it is set in. 

Chocolate coffee panna cotta  

Serves 6-8 

Ingredients

For the panna cotta  

2 tsp (10ml) gelatine powder 
5 Tbsp (75ml) tepid water 
1/4 cup (60ml) Italian blend espresso 
3 slabs (90g each) 70% dark chocolate 
2 slabs (90g each) good-quality milk chocolate 
2 cup (600ml) cream 

½ cup (110g) caster sugar

Store-bought peanut brittle, chopped, for serving 
Cocoa powder, for serving  

Method

1. Place gelatine and water in a bowl and stir quickly to combine. Set aside for 10 minutes to bloom (absorb liquid). 
2. Create a double-boiler by placing a small pot filled of the way with water on the heat. Bring to a simmer and place a tight-fitting metal or glass bowl on top. 
3. Place chocolate in the bowl and stir until chocolate is melted. (Your bowl should never be too hot to touch by hand, as chocolate will then split.) 
4. Whisk cream and castor sugar to stiff peaks. 
5. Mix warm (not hot) espresso and bloomed gelatine together, whisking until smooth. (If there are any granules left, microwave for 5-8 seconds until melted, careful not to let gelatine get hot.) 
6. Mix chocolate and cream together, then add gelatine mixture. 
7. Spoon the mixture into a 20cm serving dish or 6-8 ramekins. 
8. Set for 4-5 hours, or overnight for best result. 
9. Serve straight from the fridge, sprinkled with peanut butter brittle chunks and dusted with cocoa powder, if you like.

Recipes & styling: Liezl Vermeulen
Photographs: Zhann Solomons, Fresh Living Magazine  

Also read: Green tea panna cotta with black sesame praline 

The post Decadent chocolate coffee panna cotta  appeared first on MyKitchen.

Osso buco (which literally means ‘bone with hole’) is more than just a comforting Italian stew, says Editor Chad January. We explore what makes this lip-smacking meal a winner.  

Osso buco 

Serves 4 

Traditionally, veal shank is used. We’ve opted for the budget-friendly and easily accessibly beef shin instead. 

Ingredients

Canola oil for frying 250g pork rashers, cubed 
2kg beef shin 
Salt and milled pepper 
Flour for dusting 2 onions, chopped 
3-4 carrots, peeled and chopped 
3 sticks celery, chopped (leaves included) 
2-3 fresh or dried bay leaves 
4-5 sprigs fresh thyme 
1 cup white wine 
2 cups beef or chicken stock  

For the Gremolata  

½ punnet (10g) fresh parsley, chopped 
2 lemons, zested 
1 chilli, deseeded and chopped 
1 clove garlic, finely chopped  

Method

1. Heat oil in a large pot over medium-high heat and fry pork rashers for 5-6 minutes or until crispy. Drain on kitchen paper. 
2. Season the beef well and dust in flour, shaking off the excess.
3. Brown beef in batches for about 3-4 minutes per side or until golden. Set aside. 
4. Lower the heat and sauté onions, carrots and celery for 6-8 minutes or until softened and lightly golden. 
5. Add herbs and cook for another 2 minutes. 
6. Return beef and pork to the pot and increase the heat. Pour wine and stock over the meat and bring mixture to a simmer. 
7. Cover partially with a lid and simmer gently for about Ph hours or until meat is fork tender and the sauce has reduced and thickened slightly. Stir regularly and adjust seasoning if needed. 
8. Combine gremolata ingredients and set aside. 
9. Serve osso buco with your favourite side and topped with gremolata. 

Recipes & Styling: Chad January
Photos: Zhann Solomons  

The post Hearty and delicious Osso buco appeared first on MyKitchen.