Breakfast is the most important meal of the day. From cosy cafes to trendy brunch spots, see where the MK team likes to get a delicious start to their day! 

Western Cape 

Hygge Hygge
Where: Stellenbosch

My sister introduced me to this lovely brunch spot in Stellenbosch city central called Hygge Hygge and it’s safe to say I’m obsessed! ‘Creating a culture of warmth and belonging’ is at the heart of what they do, and it really shows. From the moment that I walked in, the stellar decor of light woods and fresh plant life was matched only by co-owner Melissa Crous’ warm, inviting energy. Then there’s the food: thoughtfully plated – absolutely! Flavourful – definitely! My personal brunch go-to here is the Avo Benedict with a mimosa. All in all, Hygge Hygge really lives up to its Danish meaning: “the pursuit of everyday pleasures”.  

Geraldine Amoko, Senior Copy Editor 

 

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Wild Oats Maket
Where: Sedgefield 

A location that comes to mind when I think about a faraway dreamy breakfast is the Wild Oats Market in Sedgefield, Western Cape. It happens every Saturday. A once empty plot of land becomes alive with sounds of happy families, smells of freshly baked bread and frying of egg and bacon breakfasts. You can buy almost any food at this market, as well as crafts and clothing. This spot reminds me of growing up and adventuring, feeling free to buy any food I wanted with my pocket money, which – surprise, surprise – usually never strayed away from Nutella pancakes. 

Sjaan van der Ploeg, Food Sylist 

 

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Bistro Burgandy
Where: Hermanus 

One of my favourite breakfast/brunch spots is Bistro in Hermanus. They have the best fruit salad I’ve ever had (thanks to a truly fabulous granola), plus they make a mean eggs benedict. There’s also a gorgeous patio, where you can enjoy the free sea air and (if you’re lucky) spot a few whales while you wait. 

Janna Joseph, Group Editor 

 

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KwaZulu-Natal 

Terbodore Coffee Bar
Where: KwaZulu-Natal/Midlands 

No trip back to KZN’s Midlands is complete without a trip to the Terbodore Coffee Bar. You will probably already know their Great Dane logo by sight and their delicious coffee by smell, but it’s worth visiting the original roastery where it all began. Grab a coffee, a peanut butter biscuit and enjoy the shaded rolling lawn stretching down to the dam. 

Christi Nortier, Features Editor 

 

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Humble Coffee
Where: Durban 

I love starting my day at Humble Coffee when visiting Durban. The vibrant space and aroma of coffee that meets you when you enter already puts you in a good mood. Their pescatarian menu is delicious (looking at you, smoked salmon bagel) and I never leave without (at least) one of the yummy sweet treats on display. 

Gaynor Siljeur, Writer  

https://www.instagram.com/p/CxyL3xdqZJ2/ 

Gauteng 

Father Coffee
Where: Kramerville, Johannesburg 

Although Father Coffee is famed around Johannesburg for their speciality coffee (and it is very good), this is not the only reason why this is my favourite breakfast spot when I visit the city. The vibe is palpable, and I do a happy jig every time I bite into their smoked trout and whipped cheese on toasted rye. Yum!  

 

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Muruschka Lalgith , Community Manager 

EL&N London
Where: Johannesburg 

I love EL&N London in Mall of Africa. It’s dazzled with everything pink! It’s not often I stumble upon Halaal restaurants that also serve LOOKS. So, to find a gorgeous, booming place that fills my belly, and my Insta-feed is a score. 

 

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Saadiqah Schroeder, Junior Copy Editor 

Also read: Local hotspots to keep on your radar

Photography: Unsplash

The post The MyKitchen team’s favourite breakfast spots appeared first on MyKitchen.

Rich in heritage and yummy flavours, you can’t go wrong with these local and lekker sweet treats. Try one (or all) of these classics and fabulous twists on South African desserts. You’ll be dishing a second (or third) helping in no time.  

Cape Malay Koesisters

Makes about 50  // Total time: 50 min plus proofing 

INGREDIENTS 

For the dough 

5½ cups cake flour  
1 sachet (10g) instant yeast   
1½ tsp baking powder  
1½ Tbsp whole aniseed  
1½ Tbsp cinnamon 
2 tsp ground ginger  
2 tsp ground cardamom  
2 tsp mixed spice  
1 naartjie, zested  
⅓ cup sugar  
1 tsp salt  
1 ⅓ cup water  
1 cup milk  
60g butter  
1 egg, lightly beaten  

For the cinnamon syrup 

2½ cups water  
3 cups sugar  
3 strips naartjie peel 
3 cardamom pods, bashed  
1 cinnamon stick  

To serve 

Desiccated coconut  

METHOD 

For the dough 

1. Whisk the flour, yeast, baking powder, spices, zest, sugar and salt in a large mixing bowl.
2. Place the water, milk and butter in a large heatproof jug. Microwave in 10-second bursts until lukewarm and the butter has mostly melted. Whisk in the egg.
3. Add the wet ingredients to the dry ingredients in two batches, mixing with a large spoon to form a very soft, sticky dough.
4. Using oiled hands, transfer the dough to an oiled bowl. Cover and leave to proof until doubled in size, about 1–2 hours.
5. Using oiled hands, stretch the dough into rough logs and cut off golf ball-sized portions of dough, about 40g each. Stretch each portion into a thick 3 cm-wide and 6 cm-long oval.
6. Place shaped koesisters on an oiled tray and leave to rise for 30 minutes or until puffed.
7. Heat a large pot filled one-third of the way with oil. Once the oil is hot, fry koesisters in batches until dark golden brown. Don’t overcrowd the pot as the koesisters will need space to expand during cooking. Remove using a slotted spoon and drain on a paper towel.

For the cinnamon syrup 

1. Place all the ingredients in a wide pot and cook until the sugar is dissolved and the mixture is boiling. Turn the heat down to medium.
2. Boil the koesisters in the syrup for 2 minutes in batches, ensuring they are well coated. Remove using a slotted spoon and immediately roll in the coconut.
3. Enjoy warm with a cup of tea or coffee.

Looking for a something a little sweeter? Why not try the classic koeksister? 

Photography: alamy, gallo/gettyimages 

Malva pudding with apricot chocolate ganache 

Serves 6 // Cook time: 30 min 

Try our take on the classic South African dessert, malva pudding, with an apricot chocolate ganache. It’s so good! 

INGREDIENTS 

For the pudding 

2 cups milk 
2 tsp bicarbonate of soda
2 tsp baking powder 
2 cups flour 
1 cup white sugar 
½ tsp salt 
2 eggs 
2 Tbsp vinegar 
4 Tbsp apricot jam 

For the sauce 

1 tin evaporated milk 
¼ cup sugar 
Vanilla essence or seeds 

For apricot ganache 

100g dried apricots, chopped
200g dark chocolate, melted
200ml cream, heated 

METHOD 

 For the pudding 

1. Preheat the oven to 160°C.
2. In a bowl, mix together the milk and bicarb. 
3. In a separate bowl, mix together the remaining ingredients and then add the milk mixture and stir until smooth.
4. Pour the batter into a baking tray or individual baking ramekins, filling them ¾ of the way, and bake for 30 minutes until golden.

For the sauce 

1. Heat the ingredients in a saucepan and pour over pudding as soon as it is removed from the oven so that it can soak in.

For the ganache 

2. Add all the ingredients into one bowl and mix through until incorporated. Serve the malva pudding with a drizzle of warm ganache.

Peppermint Crisp & Caramel Swiss Roll 

Serves 6 – 8  // Total time: 30 min + cooling 

INGREDIENTS 

For the Swiss roll 

3 Eggs  
130g caster sugar  
130g flour 
¾ tsp baking powder  
½ tsp salt  

To assemble 

1 tin Caramel treat
1 (49 g) finely chopped Peppermint Crisp chocolate bar 
½ cup whipped cream 

METHOD 

For the Swiss roll 

1. Preheat the oven to 180ºC. Grease and line a 23×33cm Swiss roll tray.
2. Using an electric hand mixer, beat the eggs and caster sugar until tripled in volume and pale in colour, about 5 minutes.
3. Sift the flour, baking powder and salt over the egg mixture. Gently fold in using a large metal spoon until the flour is just combined. 
4. Pour the batter into the prepared tray and bake for 10 minutes until lightly golden.
5. Line a kitchen cloth with baking paper and sprinkle a layer of caster sugar. When the cake is baked, tip it out onto the cloth and roll it up into a tight coil starting from the short end. Leave for 10 minutes until cool, then carefully unroll.

To assemble 

1. Beat the Caramel treat with an electric mixer until smooth. 
2. Spread three-quarters of the caramel in an even layer over the Swiss roll. Sprinkle over half the chopped peppermint crisp and top with a layer of whipped cream. 
3. Carefully roll up the Swiss roll and chill in the fridge until ready to serve. 
4. Decorate with the remaining caramel and peppermint crisp just before serving

Styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za 

Hertzoggies 

Serves 12 // Total time: 60 mins 

INGREDIENTS  

For the shortbread crust 

125g butter, softened
60g caster sugar 
125g flour, sifted  

For the filling 

180ml smooth apricot jam 
2 egg whites 
Pinch of salt 
100g sugar 
1 tsp vanilla essence 
250ml desiccated coconut, toasted 

METHOD 

For the shortbread crust 

1. Cream butter and sugar until fluffy and pale. Using your fingers, rub in the flour until the mixture resembles breadcrumbs.
2. Knead until the dough comes together. Wrap in cling film and refrigerate for 30 minutes.
3. Preheat oven to 180°C and grease a mini tartlet pan.
4. Roll out the dough on a floured surface to 2mm thick and cut it into 12 rounds. Line the pan with the discs and place in the fridge for 15 minutes.
5. Bake for 12–15 minutes, until golden brown.

For the filling 

1. Fill each shortbread shell with 1 Tbsp jam, then set aside.
2. Whisk egg whites and salt until frothy. Gradually add the sugar, whisking until the mixture becomes stiff and glossy. Fold in vanilla and coconut. Spoon into a piping bag and pipe onto each tartlet.
3. Bake for 5–8 minutes, until lightly golden.

Lemon milk tart meringue pie with lemon curd drizzle 

Serves 8 // Prep time: 30 minutes + refrigeration 

INGREDIENTS 

For the biscuit base 

300g lemon-flavoured Tennis biscuits 
150g butter, melted 

For the milk tart filling 

375g tin condensed milk 
700g full cream milk 
2 tsp vanilla essence 
2 eggs, separated 
70g cornflour 
70ml water 
Pinch of salt 

To serve 

125ml store-bought lemon curd 
Store-bought meringue kisses.   

METHOD 

For the biscuit base 

1. Break biscuits into a food processor and blend them into fine crumbs. Mix in the butter until well combined.
2. Press the biscuit base into a 24cm springform cake tin and refrigerate for 30 minutes.

For the milk tart filling 

1. Place the condensed milk, milk and vanilla essence into a medium-sized pot. Bring to the boil while whisking constantly. 
2. Remove from the heat and allow to cool for two minutes.
3. In a small mixing bowl, mix the cornflour, water, egg yolks and salt until smooth. 
4. Gradually add the cornflour mixture to the warm condensed milk mixture while whisking constantly. 
5. Return the pot to low heat and whisk until the mixture has thickened.
6. Remove from heat and allow to cool for 10 minutes.
7. Meanwhile, beat the egg whites with an electric mixer until stiff peaks form. 

8. Gently fold egg whites into the hot custard. Pour the filling over the chilled biscuit base. Allow to cool completely before refrigerating for at least 2 hours. 

To serve  
Remove the milk tart from the cake tin. Spread lemon curd and decorate with meringue kisses  

Pro tip: If your filling looks a little lumpy, pass it through a sieve before folding in the egg whites. 

Feeling zesty? This lemon meringue flan will hit the spot (https://mykitchen.co.za/lemon-meringue-flan/) 

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal 

The post Local is lekker! These yummy South African desserts are perfect for Heritage month appeared first on MyKitchen.

These tasty, doughy pampoenkoekies, also known as fritters will transport you back to your South African school bake sales

MAKES 15–20 •  TOTAL TIME  1 hour

FOR THE PAMPOENKOEKIES

Pumpkin, cooked and mashed 250 g

Eggs 1

Nutmeg ¼ tsp

Salt 1 tsp

Milk ¼ cup

Flour 1½ cups

Baking powder 1 tsp

FOR THE CINNAMON SUGAR 

Brown sugar ½ cup

Cinnamon 2 tsp

METHOD

1. Boil or steam the pumpkin until soft. Mash until smooth and cool.

2. Beat through the egg, nutmeg, salt and milk.

3. Sift together the flour and baking powder, then add to the pumpkin and mix until combined.

4. Add a 2 cm layer of oil to a deep pan over high heat. 

5. When hot, add large spoonfuls of the batter to the pan and fry until the fritters are golden on the one side before flipping, about 30 seconds. As the fritters cook, they will start puffing up. Make sure the oil isn’t too hot as you want the inside of the fritters to cook before the outside gets too dark.

6. Combine the sugar and cinnamon on a plate. As the fritters finish frying, drain them on some paper towel, then toss on the sugar to serve.

 SERVING SUGGESTION: Serve these delicious fritters as they are or with the traditional caramel sauce.

Stylist: Jezza-Rae Larsen
Photography: Callen Jefferson/hmiages.co.za

For another great local recipe try these Mosbolletjie Muffins With Honey Butter

The post Pampoenkoekies appeared first on MyKitchen.

Instead of having the usual boerewors rolls for Sunday lunch, why not try these super tasty beer-marinated boerewors gyros?

SERVES 4// PREP TIME 55 min// COOK TIME 50 m

INGREDIENTS
For the boerewors
1 cup beer
1 garlic clove, minced
1 tbsp finely chopped rosemary 
Zest of 1 lemon
Juice of ½ lemon
500 g boerewors
For the grilled vegetables 
¼ cup olive oil
Zest and juice of 1 lemon 
2 tbsp finely chopped rosemary
2 garlic cloves, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large brinjal, sliced in 1 cm thick rounds
1 large red onion, cut in 1 cm wedges
700 g packet pitted green olives, drained
For the tzatziki
½ cucumber
1 tsp Cerebos salt
1 cup double-cream yoghurt
Juice of ½ lemon
2 tbsp olive oil
To serve
1 packet flour wraps

METHOD
For the boerewors 
1. Mix the beer, garlic, rosemary, lemon zest and lemon juice in a bowl, and place in an airtight container. Thoroughly coat the boerewors in the marinade and leave to marinate in the fridge for at least 2 hours or overnight. 
2. Preheat oven to 180°C. Remove boerewors from the marinade and place directly onto a baking tray. Roast for 35 minutes, then set the oven to grill and cook for 5 more minutes to caramelise.
For the grilled vegetables
1. Preheat the oven to grill.
2. Mix the olive oil, lemon zest and juice, rosemary and garlic in a large bowl. Add in the vegetables and toss to coat evenly in sauce.
3. Place in an airtight container and allow to marinate in the fridge for at least 30 minutes.
4. Preheat the oven to grill and place veggies on a baking tray and grill for 15–20 minutes or until tender and starting to caramelise.
For the tzatziki
1. Grate the cucumber and place in a colander. Sprinkle over salt and allow to rest for 10 minutes to draw out the juices.
2. Squeeze any excess liquid from the cucumber and place in a bowl with the yoghurt, lemon juice and olive oil. Mix well to combine.
To serve
1. Heat wraps according to package instructions. Generously fill with beer-marinated boerewors and grilled vegetables, then top with tzatziki.

For an alcohol-free version of this dish, use non-alcoholic beer, soda water or stock.

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal

Spice up your spaghetti and meatballs, the ultimate childhood comfort food, by making our delicious Mediterranean meatball recipe.

The post Beer-marinated boerewors gyros appeared first on MyKitchen.

This delectable lemon meringue flan is an ode to one of your favorite local desserts! But this one’s probably a bit fancier!

SERVES 8 // COOK TIME 40 min + cooling time

INGREDIENTS
2 cups sugar
1 cup cornflakes
2 × 385g tin condensed milk
½ cup lemon juice
4 eggs, separated
Dried lemon slices, to decorate

METHOD
For the cornflake-brittle base
1. Grease a baking tray.
2. Cook 1 cup sugar in a pot over low heat until melted. Stir in the cornflakes.
3. Pour the mixture on to the baking tray. Leave to cool.
For the flan
1. Preheat the oven to 175°C and grease a flan mould or cake tin.
2. Whisk together the condensed milk, lemon juice and egg yolks to make lemon curd.
3. Pour the lemon curd over the cornflake-brittle base and cover with foil.
4. Bake for 40 minutes, until almost set. Let cool completely, then refrigerate for 1 hour.
For the meringue
1. Place remaining 1 cup sugar in a pot over medium heat. Cook, swirling, until it is completely melted and boiling.
2. Whip the egg whites until they reach ribbon stage ( just before stiff-peak stage).
3. While beating the egg whites, slowly drizzle in the still-boiling sugar. The heat will cook the eggs and turn the meringue mixture glossy.
4. Spread the meringue over the cooled lemon curd. Brown with a blowtorch or pop under the grill for a few minutes. Decorate with dried lemon slices.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

Try our twist on the classic South African dessert, malva pudding with this chocolate malva pudding with apricot ganache. It’s so good!

The post Lemon meringue flan appeared first on MyKitchen.

Ditch the store-bought bread with this evening’s meal and try our scrummy sweetcorn loaf with a biltong spread recipe instead!

SERVES 6 // COOK TIME 45 min

INGREDIENTS
For the sweetcorn loaf
1 tin whole kernel corn, drained
3 cups flour
1 tsp salt
2 eggs
1 tsp baking powder
½ tsp bicarbonate of soda
¼ cup vegetable oil
1 cup grated Cheddar
For the biltong cream cheese
230 g tub cream cheese, at room temperature
50 g finely chopped biltong

METHOD
For the sweetcorn loaf
1. Preheat oven to 180°C. Line a loaf tin with baking paper
2. Place half the corn in a food processor and blend until smooth. Transfer to a large bowl and stir in the remaining corn.
3. Mix in the remaining ingredients until combined.
4. Spoon batter into the prepared tin and bake for 45 minutes until golden.
For the biltong cream cheese
1. Mix together the ingredients and serve with the loaf.

Quick tip: Convert this loaf into lunch-box muffins by spooning the mixture into a greased muffin tray and baking for about 20 minutes.

Recipes & Styling: Marizka Du Toit
Photography: Jurie Senekal

Mixing local flavours is what we do best here at MK, and we’re going to show you how – starting with these biltong and roast pepper calzones.

The post Sweetcorn loaf with biltong spread appeared first on MyKitchen.