An ode to our love for local sweet stuff. Be it in dessert or in cocktail form, help yourself to a slice or sip of decadence. 

Hertzo milkshake  

Makes 4  

Oh, nostalgia! Add more apricot jam to your milkshake for a sweeter, fruitier taste. 

Ingredients

For the meringue 

2 egg whites
Pinch cream of tartar
¾ cup caster sugar  

¼ cup desiccated coconut
¼ cup apricot jam + more for spreading 
1 small can (165ml) coconut cream 
1L vanilla ice cream  

Method

1. Place egg whites in a bowl and whisk until they reach a thick frothiness, about 30 seconds. 
2. Add cream of tartar and continue to whisk until they reach stiff peaks, about another 30-45 seconds. 
3. Add the sugar 1 Tbsp at a time, whisking in between to dissolve the sugar before adding more. 
4. Once the meringue is thick and glossy, add desiccated coconut and whisk gently until combined. Set aside. 
5. Place jam, coconut cream and ice cream in a blender (or a jug if using a stick blender) and blitz until smooth.
6. Use the back of a spoon to spread dollops of apricot jam along the inside of four serving glasses.
7. Fill each glass with ice cream mixture, then top with spoons of coconut meringue. Toast meringue using a blowtorch, if you like. Serve immediately. 

Dom pedro brownie tart  

Serves 8  

This dessert can be made without the crust by simply baking in a lined square brownie tin or ceramic dish, then served cut into squares. 

Ingredients

For the chocolate pastry  

1¾ cups (262g) flour
¼ cup (30g) cocoa powder 
½ cup (110g) caster sugar 
½ cup (125g) cold butter, cubed 
1 extra-large egg 
1 extra-large egg yolk 
1 tsp (5ml) salt  

For the Dom Pedro swirl  

1 tub (230g) medium-fat cream cheese, at room temperature 
1 extra-large egg 
2 Tbsp (30ml) icing sugar cup 
(60ml) Amarula (Khalba or Frangelico works well too)  

For the brownie  

1 cup (220g) caster sugar 
1 cup (200g) brown sugar 
1 cup (250g) butter, melted 
4 extra-large eggs
1 cup (150g) flour
1 cup (125g) cocoa 
1 tsp (5ml) flaky salt 
Ice cream, for serving  

Method

1. For the pastry, combine all ingredients (except the eggs) in the bowl of a stand mixer and beat to combine for 20-30 seconds, until the mixture forms fine crumbs. 
2. Add the egg and yolk, beat for another 10-20 seconds or just until a crumbly dough forms, being careful not to over mix. Turn out on a surface and shape dough into a flat disc, cover in clingfilm and refrigerate for 1 hour. 
3. Preheat oven to 180°C. 
4. Grease the base and sides of a 20-22cm round loose bottom tart tin. Press dough evenly into the base and sides of tin. Refrigerate for 20 minutes. 
5. Prick the pastry base all over with a fork. Cover the pastry completely with baking paper and fill tart with raw rice or baking beans. 
6. Blind bake for 10 minutes. Remove paper and rice, return to oven and bake for another 5 minutes. Remove and cool. 
7. For the Dom Pedro swirl, mix ingredients together until smooth. Cover and refrigerate. 
8. For the brownies, whisk together sugar and butter for 30 seconds until pale. 
9. Add eggs one at a time, whisking well to incorporate between each addition. 
10. Sift flour and cocoa over the butter mixture, add salt and mix to combine into a smooth batter. 
11. Alternate spooning brownie batter and Dom Pedro filling into the tart case, dolloping each next to each other. Swirl through with a knife to marble.
12. Bake for 45-55 minutes, until only slightly wobbly in the centre. Remove and cool for at least 1 hour before slicing. 
13. Serve slices with scoops of ice cream.

Peppermint Crisp amagwinya  

Makes 14  

We made large doughnut-sized amagwinya, but frying bite-sized portions works well when hosting large groups. 

Ingredients

1 cup (250ml) whipping cream
½ can (180g) caramel treat, whisked 
1 (49g) Peppermint Crisp bar, finely chopped 
4 cups (600g) cake flour, sifted 
1 tsp (5ml) fine salt 
1 packet (10g) instant yeast 
2 tsp (10ml) caster sugar
1 cup (250ml) lukewarm water
1½ cups (250-375ml) lukewarm milk
Oil, for deep-frying 
½ cup (100g) granulated sugar 
2 Tbsp (30ml) ground cinnamon  

Method

1. To prepare filling, whisk cream to stiff peaks. Combine caramel and 3/4 of the chocolate, mixing well, then gently fold through whipped cream. 
2. Fit a piping bag with a small, round nozzle and scoop filling into the bag. Twist bag to secure closed, nestle into a glass and chill until using. 
3. For the amagwinya, combine flour and salt, mixing to distribute salt evenly. Set aside. 
4. Combine yeast, caster sugar, water and milk. Stir to combine, then set aside for 5 minutes until little bubbles appear on the surface (which means the yeast is still active). 
5. Pour into the flour mixture and stir with a wooden spoon to bring together into a wet dough. 
6. Cover with plastic and set aside in a warm spot to rise for 1 hour, or until doubled in size. 
7. Heat oil for deep frying. (To check whether it’s ready for frying, drop a small teaspoon of dough into the oil and check if it immediately begins to bubble and fry, indicating it is hot enough.) 
8. Combine the sugar and cinnamon in a deep bowl. Set aside. 
9. Using oiled hands or a ladle, scoop out portions of dough and gently add into the oil. (Always scoop dough out facing away from you to avoid oil splattering on you.) 
10. Fry amagwinya until golden, using a slotted spoon for turning to ensure even cooking, for about 2-3 minutes or until golden all around. 
11. Remove, drain on kitchen paper and immediately toss in cinnamon sugar. Set aside and repeat with remaining dough. 
12. Once cool, cut a 1cm-wide cavity about 2cm deep into the side of each bun using a serrated knife. Place piping nozzle into the cavity, squeeze to fill cavity and finish with a dollop of filling on top. 
13. Sprinkle dollops with reserved chocolate and serve. 

Tipsy tart espresso  

Makes 2  

We incorporated the sultry spiced flavours from a tipsy brandy tart, creating the perfect nightcap. 

Ingredients

For the tipsy syrup  

½ cup treacle sugar 
1 Tbsp orange juice 
½ cup brandy
3 cloves 
Pinch ground nutmeg 
1 cinnamon stick 
1 cup espresso, at room temperature
Ice, for shaking
6 coffee beans, for garnish  

Method

1. Add syrup ingredients to a small pot over medium heat, stirring constantly until sugar is dissolved. Bring to a simmer for 3 minutes. Remove and cool completely. Strain to remove spices. 
2. Add ½ cup of the tipsy syrup to a cocktail shaker or sealable jar along with the espresso and a handful of ice. 
3. Close and shake vigorously for 30 seconds. 
4. Strain into two martini glasses, dot with three coffee beans and serve.

By: Sjaan van der Ploeg
Photography by: Zhann Solomons

Also read:

The post South Africa’s favourite sweet treats get an upgrade appeared first on MyKitchen.

Eggs are the unsung heroes of so many of our favourite sweet treats. MK deputy food editor Sjaan van der Ploeg lifts the veil on the hard work eggs are doing behind the scenes to transform our cakes, meringues and mousses into showstoppers. 

The egg that could    

Eggs are the crucial building blocks of baking: sure, they’re not essential for all baking, but when they are included, their role is invaluable. Despite this special role, describing a dessert or baked treat as ‘eggy’ has never been a compliment. ‘Fluffy’, ‘buttery’, ‘creamy’, ‘lemony’ of course, but never ‘eggy’.   

The truth is that in fact eggs are a huge reason why baked goods can become fluffy, creamy and buttery. They take a humble backseat, pushing others forward, to help them shine. This makes them the ultimate team player, behind-the-scenes miracle worker and selfless giver. What do they ask of the humble baker in return? Just to be treated right. 

 

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How they make magic 

In some cases, though, eggs do in fact get their chance to shine. The ridges, valleys and hills of a pavlova stand up confidently but also delicately. A mixture of both is needed to also make this temperamental treat. And patience. And an oven that doesn’t hate you.  

But it’s the making of the pavlova that really puts you into some sort of trance. As your gloopy egg whites begin to whirl and smash against the bowl from the force of the beaters, the tiny, clustered proteins begin to expand. As they unravel, they stretch out almost like arms, working with each other to envelope as many tiny air bubbles as they can, thus forming a large structure full of bubbly, fluffy, cloud-like texture.  

When sugar is slowly added to this cloud, the granules interact with the water held within the egg white’s structure, simultaneously dissolving and providing reinforced structure to the mixture.   

 

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This is why a meringue feels more stable when scooped compared to whipped egg whites on their own. Meringue adds a thick volume to a batter, whereas whipped egg white adds a soft volume to a batter. Both still work their magic when they are baked, the millions of air pockets contained securely within the proteins and sugars expanding to create an airy, light bake.  

Faith like egg whites 

The same goes for making chocolate mousse. Whipped egg whites (or a meringue) are folded into a melted mixture of chocolate, cream and additions like butter and flavourings. The fat from the chocolate and cream suspends the egg white air bubbles, protecting them from collapsing. Once placed in the fridge, the fat then solidifies, fortifying the mixture even further.  

When it comes to eggs shaping up cakes, brownies and sturdier baked goods, they work behind the scenes to create a strong foundation. They mix with flour to make a crumb by binding everything in the batter together, especially ingredients that usually don’t mix such as oil and water.  

Eggs also contribute towards leavening (or rising) in cakes. The water within their structure turns into steam during cooking, pushing up and expanding the bake to create a lovely lightness and bouncy texture.  

Egg yolks enrich a bake, enhancing the flavour, colour and creaminess, while egg whites bring up the volume.  

 

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Eggs are to thank for the versatility and consistency in baking, and they are endless givers. Try these heavenly S’mores chocolate mousse cups to see just how special eggs truly are: 

S’mores chocolate mousse cups 

Makes 10

Flavour the mousse by dissolving 3 Tbsp instant coffee in 2 Tbsp hot cream. Stir mixture into to the melted chocolate and continue with the recipe. 

Ingredients

200g digestive biscuits, crushed + extra for serving
3 Tbsp (45g) butter, melted
380g dark chocolate, chopped
6 large eggs, separated
2 Tbsp (28g) caster sugar
2 cups (500ml) cream  

For the meringue

3 egg whites
¾ cup (165g) caster sugar 

Method

1. Add biscuits to a blender and blitz into crumbs. Stir through the butter. 
2. Add 2 Tbsp biscuit crumbs to 10 medium-sized glasses. 
3. Melt chocolate until smooth. 
4. In a clean bowl, whisk egg whites to stiff peaks. 
5. In a separate bowl, whisk sugar and cream to stiff peaks. 
6. Whisk egg yolks through cooled chocolate. 
7. Mix half the egg white into the chocolate mixture, then fold through the remaining egg white and sugary cream through the mixture. 
8. Spoon mixture into glasses and refrigerate for 4 hours. 
9. To make the meringue, whisk egg whites to medium peaks.  
10. Add sugar 1 Tbsp at a time until it’s glossy, whisking about 10 minutes until sugar is dissolved. 
11. To serve, top mousse with dollops of meringue, toasting with a blow torch if you like, and add an extra sprinkle of biscuit. 

Words and images: Sjaan van der Ploeg

The post How eggs bring out the best in our bakes  appeared first on MyKitchen.

Peel away the winter blues with these delicious citrus recipes. 

Orange and butternut soup with blue-cheese crumble  

Serves 4  

Ingredients 

3 Tbsp butter
1 onion, peeled and chopped
750g butternut, peeled, seeded and diced
2 potatoes, peeled and diced
1 orange (½ zest + ¼ cup juice)
3 cups vegetable stock
½ cup thick cream + to serve
½ tsp cinnamon
Salt and milled pepper
100g blue cheese
Coriander, to serve 

Method 

1. Melt the butter in a pot and fry the onion until soft.
2. Add the butternut, potatoes, orange zest and juice, and stock. Bring to the boil. Reduce heat, cover and simmer until veggies are soft, 30 minutes.
3. Transfer to a food processor and blitz until fairly smooth.
4. Return the soup to the pot and add the cream, cinnamon, salt and pepper. Bring to the boil and heat through.
5. To serve the soup, crumble the blue cheese over it, add a swirl of cream and garnish with coriander.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Asian-style sticky orange chicken 

Serves 4  

Ingredients 

¼ cup marmalade
2 Tbsp soy sauce
1 Tbsp Dijon mustard
1 Tbsp grated ginger
2 cloves garlic, peeled and crushed
8 chicken thighs or drumsticks
2 oranges, halved
1 red onion, peeled and cut into wedges
⅔ cup chicken stock
150g rice noodles, cooked 

Method 

1. Preheat oven to 200°C.
2. Mix marmalade, soy sauce, mustard, ginger and garlic in a bowl. Add the chicken and toss to coat.
3. Place the chicken in an oven dish, add the oranges and onion, then pour the stock over.
4. Bake covered for 30 minutes. Uncover and bake for another 20 minutes, until the chicken is cooked and golden brown.
5. Serve with rice noodles.

Duck leg with orange, fennel and watercress 

Serves 4  

Ingredients 

4 duck legs
2 Tbsp olive oil
Salt and milled pepper
5 oranges, 1 zested and juiced, 4 halved
¼ cup sugar
2 star anise
1 tsp fennel seeds
1 bulb fennel, sliced
90g watercress 

Method 

1. Preheat oven to 160°C.
2. Place the duck in a bowl. Add 1 Tbsp oil and season. Toss to coat. Place the duck skin-side down in a pan. Cook over high heat for 5 minutes until browned. Place in a roasting tin, skin-side up.
3. Place the orange zest and juice, sugar, star anise, fennel seeds and ½ tsp salt in the pan the duck was cooked in. Cook over medium heat for 15 minutes to form a glaze.
4. Pour the glaze over the duck and add the orange halves. Bake for 20 minutes.
5. Remove the duck from the oven and transfer to plates to rest. Add the fennel bulb to the roasting tin and bake for 8 minutes.
6. Dress the watercress with the rest of the oil and season.
7. Serve the duck legs with the baked fennel and orange, and the watercress.

Quick tip: To check if your bird is ready, make a small incision near the bone. If it’s done, the juices should run clear. And this works with chicken as well! 

Orange meringue pie 

Serves 6  

Ingredients 

1 roll shortcrust pastry
1 tin condensed milk
3½ oranges
4 eggs, separated
¾ cup caster sugar 

Method 

1. Preheat oven to 200º C. Grease and line a tart tin. Press the pastry into the tin.
2. Bake blind for 10 minutes and then set aside.
3. Lower oven to 180º C.
4. Mix together the condensed milk, the zest and juice of 2 oranges, and 4 egg yolks.
5. Pour into the crust and bake for 20 minutes.
6. Bring ½ cup caster sugar and ¼ cup water to the boil. Cook until the syrup is a rich amber colour.
7. Whip 3 egg whites until foamy. Beating continuously, drizzle in the syrup until stiff and glossy.
8. Spread the meringue over the top of the pie and pop under the grill until browned. Refrigerate.
9. In a pot, bring the juice of 1 orange and ¼ cup caster sugar to a simmer. Cook until the sugar is dissolved.
10. Thinly slice ½ an orange and add to the mixture in the pot. Simmer for 20 minutes. Use orange slices to decorate your pie.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto  

The post 4 Scrumptious ways with oranges this winter  appeared first on MyKitchen.

As the holy month of Ramadan is coming to an end, feast on these delicious recipes with family and friends for Eid.  

Home-made paneer in butter masala 

Serves 6 // Cooking time 1 hour 15 minutes 

Ingredients 

For the paneer 

7 cups full cream milk
½ cup lemon juice  

For the butter masala  

2 Tbsp butter
1 onion, finely chopped
2 garlic cloves, minced
1 Tbsp finely chopped ginger
2 red chillies
1 cinnamon stick
4 cardamom pods
3 cloves
1 tsp paprika
2 tsp chilli powder
1 Tbsp turmeric
1 Tbsp ground coriander
2 Tbsp tomato paste
2 cups double cream
1 Tbsp honey
3 Tbsp chopped coriander
Juice of ½ lemon  

Method  

For the paneer 

1. Add the milk to a pot over medium heat. Bring to the boil. Turn off heat and mix the lemon juice through thoroughly.
2. Set aside to allow to curdle for 10 minutes.
3. Lay a piece of muslin or cheese cloth in a colander over the sink. Pour in the milk. Rinse the milk solids (what is left in the colander) well with cold water.
4. Close the cloth around the cheese and twist to make a tight ball. Squeeze out any liquid.
5. Flatten cheese slightly and weigh down with a plate or bowl. Refrigerate for 1 hour.

For the butter masala  

1. Melt the butter in a pot and fry the onion until soft. Add the garlic, ginger, chilli and spices and stir until fragrant.
2. Add the tomato paste and cook for another minute.
3. Stir in the cream and allow to simmer for 5 minutes. Add the honey and coriander and simmer for another 10 minutes.
4. Cut the paneer into blocks, fry in some oil and stir into the sauce. Remove from the heat, add the lemon juice and season.

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

 Also read: The stories behind our team’s favourite Ramadan dishes

Spicy chicken biryani  

Serves 4-6 // Cooking time 2 hours plus marinating   

Ingredients  

1kg chicken drumsticks and thighs  
6 medium potatoes, peeled and quartered 
2 cups buttermilk 
2 salad tomatoes, grated 
1 tsp salt 
1 tsp chilli powder  
1 Tbsp biryani masala 
1 Tbsp garam masala  
1 Tbsp medium curry powder  
1 cup brown lentils  
3 cups basmati rice  
¼ cup canola oil 
2 large onions, chopped 
⅓ cup water
Pinch saffron (optional)     

Method 

1. Combine chicken, potatoes, buttermilk, tomatoes and spices in a large bowl to marinate for about 45-60 minutes.  
2. Par-cook lentils (10-12 minutes) and rice (8-10 minutes) separately. 
3. Drain and set aside. 
4. Preheat oven to 180°C. 
5. Heat one tablespoon oil in a pan and fry onions for 4-6 minutes. Set aside. 
6. Cover the base of a large oven dish with water and remaining oil. Use a dish that has a tight-fitting lid. 
7. Mix rice and lentils and add half to the dish. 
8. Cover with chicken and potato mixture, and top with half the fried onions. 
9. Add another layer of lentils and rice, and then the remaining chicken and potato mixture, 10. finishing with the fried onions. 
10. Sprinkle with saffron, if using. 
11. Cover and bake for 1½ hours or until cooked. 
12. Serve with fresh coriander, tomato sambal and yoghurt. 

Foodie Fact: Dhai is made with buttermilk, grated garlic, ground cumin and fresh coriander.  

Words: Sjaan Van Der Ploeg 
Photography: Fresh Living Magazine 

Flourless chocolate meringue cake   

Serves 6 

Ingredients 

230g chocolate, coarsely chopped + extra for serving
½ cup (125g) butter
6 large eggs, separated
Pinch cream of tartar
200g sugar   

For the mocha meringue  

1 Tbsp (15ml) instant coffee
1 Tbsp (15ml) cocoa powder
1 Tbsp (15ml) boiling water
4 large egg whites
Pinch of cream of tartar
1 cup (200g) sugar
2 tsp (10ml) cornflour
1 tsp (5ml) white vinegar
Small handful chopped pistachios or almonds, for serving (optional)  

Method  

1. Preheat oven to 180°C and line a loose-bottomed 20cm cake tin. 
2. Melt chocolate and butter in a bowl in the microwave for 30 seconds at a time until smooth. Cool. 
3. Whisk egg yolks through the chocolate mixture. If mixture seizes, simply heat 2 Tbsp milk until steaming and stir through to loosen it. 
4. In a clean bowl, whisk the egg whites until frothy, then add the cream of tartar and continue to whisk until stiff peaks form. 
5. Add the sugar in 1 Tbsp at a time, whisking for 1 minute between additions, until glossy and thick. 
6. Fold the meringue into the chocolate mixture until just combined. 
7. Pour batter into the prepared cake tin and bake for 30 minutes, or until puffed up but still wobbly. 
8. Prepare the mocha meringue by stirring together the coffee, cocoa and boiling water. Set aside. 
9. Whisk egg whites until frothy, then add a pinch of cream of tartar and beat until stiff peaks form. 
10. Add the sugar in 1 Tbsp at a time, whisking for 1 minute between additions, until glossy and thick. 
11. Add cornflour and vinegar and stir through. 
12. Fold cooled mocha mixture through meringue. 
13. Dollop onto half-baked cake. Return to oven for another 30–35 minutes, or until meringue is cracked and dry. 
14. Remove and cool for 20 minutes. 
15. Slice and scatter nuts over cake just before serving. 

Recipes & styling: Sjaan van der Ploeg 
Photographs: Zhann Solomons  

Also read: 3 delicious Cape Malay recipes

The post 3 Eid recipes to feast on appeared first on MyKitchen.

Looking for something sweet in the summer heat? These treats are lighter than air and are sure to curb your cravings.  

Flourless chocolate meringue cake 

Serves 6 

For a lighter cake, omit the meringue topping and simply dot with fresh raspberries. 

Ingredients

230g chocolate, coarsely chopped + extra for serving
½ cup (125g) butter
6 large eggs, separated
Pinch cream of tartar
200g sugar  

For the mocha meringue 

1 Tbsp (15ml) instant coffee
1 Tbsp (15ml) cocoa powder
1 Tbsp (15ml) boiling water
4 large egg whites
Pinch of cream of tartar
1 cup (200g) sugar
2 tsp (10ml) cornflour
1 tsp (5ml) white vinegar
Small handful chopped pistachios or almonds, for serving (optional) 

Method 

1. Preheat oven to 180°C and line a loose-bottomed 20cm cake tin.
2. Melt chocolate and butter in a bowl in the microwave for 30 seconds at a time until smooth. Cool.
3. Whisk egg yolks through the chocolate mixture. If mixture seizes, simply heat 2 Tbsp milk until steaming and stir through to loosen it.
4. In a clean bowl, whisk the egg whites until frothy, then add the cream of tartar and continue to whisk until stiff peaks form.
5. Add the sugar in 1 Tbsp at a time, whisking for 1 minute between additions, until glossy and thick.
6. Fold the meringue into the chocolate mixture until just combined.
7. Pour batter into the prepared cake tin and bake for 30 minutes, or until puffed up but still wobbly.
8. Prepare the mocha meringue by stirring together the coffee, cocoa and boiling water. Set aside.
9. Whisk egg whites until frothy, then add a pinch of cream of tartar and beat until stiff peaks form.
10. Add the sugar in 1 Tbsp at a time, whisking for 1 minute between additions, until glossy and thick.
11. Add cornflour and vinegar and stir through.
12. Fold cooled mocha mixture through meringue.
13. Dollop onto half-baked cake. Return to oven for another 30–35 minutes, or until meringue is cracked and dry.
14. Remove and cool for 20 minutes.
15. Slice and scatter nuts over cake just before serving.

S’mores chocolate mousse cups 

Makes 10 

Flavour this mousse by dissolving 3 Tbsp instant coffee in 2 Tbsp hot cream. Stir mixture into to the melted chocolate. 

Ingredients

200g digestive biscuits, crushed + extra for serving
3 Tbsp (45g) butt er, melted
380g dark chocolate, chopped
6 large eggs, separated
2 Tbsp (28g) caster sugar
2 cups (500ml) cream 

For meringue 

3 egg whites,
¾ cup (165g) caster sugar 

Method  

1. Add biscuits to a blender and blitz into crumbs. Stir through the butt er.
2. Add 2 Tbsp biscuit crumbs to 10 medium glasses.
3. Melt chocolate until smooth.
4. In a clean bowl, whisk egg whites to stiff peaks.
5. Whisk sugar and cream in a separate bowl to stiff peaks.
6. Whisk egg yolks through cooled chocolate.
7. Mix half the egg white into the chocolate mixture, then fold through the remaining egg white and cream through the mixture.
8. Spoon mixture into glasses and refrigerate for 4 hours.
9. To make meringue, whisk egg whites to medium peaks. Add sugar 1 Tbsp at a time until it’s glossy, whisking about 10 minutes until sugar is dissolved.
10. To serve, top mousse with dollops of meringue, toasting with a blow torch if you like, and add an extra biscuit.

Recipes & styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

The post Sweet treats that’s lighter than air appeared first on MyKitchen.

Sweethearts on a shoestring, these date-night desserts won’t break the bank (or any hearts)! 

Fiery and fruity crêpe cake  

Serves 8 • Total Time 20 Min (Plus 1 Hour Resting Time) 

Ingredients
FOR THE CRÊPES
4 eggs  
1L milk 
¾ cup sugar 
1 tsp vanilla extract 
2 cups flour 
½ tsp salt 
¼ cup butter, melted   

FOR THE TOPPING
Handful fresh fruit (we used plums, nectarines and pineapple) 
1/3 cup golden syrup 
1 jar preserved ginger in syrup (optional) 
1/3 cup coconut flakes, toasted 
1 cup cultured cream or pouring cream, whipped  

Method
1. Whisk the eggs, milk, sugar and vanilla essence until frothy.
2. Add the flour and salt. Whisk to combine. Chill for at least 1 hour.
3. Place a 20cm non-stick pan over a medium heat.
4. Lightly brush the pan with butter.
5. Whisk the batter again before ladling a spoonful into the pan.
6. Working quickly, swirl the pan to evenly coat it with the batter.
7. Cook the crêpe until bubbles form on its surface and the edges are golden and crispy.
8. Carefully flip it using a spatula and cook on the other side for a few seconds.
9. Transfer the crêpe to a plate and repeat the process with the remaining batter. You’ll end up with about 20–25 crêpes. Cool them completely.
10. Toss the fruit with the ginger and a drizzle of the preserve’s syrup.
11. Mix the cultured cream or pouring cream with 1/3 cup ginger syrup to form a thick spread.
12. Place a crêpe in the centre of a flat plate or cake platter.
13. Dollop a spoonful of the ginger cream on the base crêpe and spread.
14. Layer another crêpe over the cream-covered base.
15. Repeat this layering process with the remaining ingredients to create a crêpe stack.
16. Add a spoonful of the ginger cream to the top of the stack and decorate it with the syrup-soaked fruit.
17. Scatter with the coconut and serve. 

Top tip: Create a showstopper by topping the crêpe stack with spun sugar. Simply heat 1 cup of sugar. Simply heat 1 cup of sugar. Simply heat 1 cup of sugar in a dry pan. Swirl it until it dissolves and turns a deep golden hue. Cool for 2-3 minutes and, using 2 forks, drizzle the hot caramel in wide sweeps over a greased rolling pin to create thin strands. 

Meringue kisses and honeycomb bites  

Makes 4 X 500ml Jars • Total Time 1 Hour 15 Min (Plus Cooling Time)

Ingredients
FOR THE MERINGUE 
2 egg whites  
½ cup castor sugar 
a few drops of food colouring 
½ tsp flavourings of choice (optional)   

FOR THE HONEYCOMB 
125g castor sugar 
½ cup golden syrup 
2 tbsp water 
11 ½  tsp bicarbonate of soda  

Method
FOR THE MERINGUE 
1. Preheat oven to 100°C.
2. Line a tray with baking paper.
3. Whisk the egg whites until it forms stiff form.
4. Add the sugar one tablespoon at a time while whisking continuously. Keep whisking until it is thick and glossy and the sugar has dissolved.
5. Fold through the food colouring and flavouring, if using.
6. Pipe 2cm-wide meringue ‘kisses’ onto the baking tray.
7. Bake for 1 hour then turn off the heat and leave the meringues to cool in the oven for 2–3 hours or overnight.

FOR THE HONEYCOMB 
1. Line a 20cmx20cm tray with baking paper and coat with non-stick spray.
2. Place the sugar, syrup and water in a large pot over low heat. The mixture will expand, so a big pot is essential.
3. Stir until the sugar has just dissolved. Bring it to a boil and don’t stir again.
4. Boil until the sugar is a deep amber colour with large bubbles.
5. Remove the pot from the heat and stir in the bicarbonate of soda. Mix well to remove lumps.
6. Pour the liquid over the lined pan and leave it to cool and harden for about 30 minutes before breaking apart into uneven chunks.

TO ASSEMBLE 
1. Serve with scoops of ice cream or whipped cream.

Creamy berry and chocolate pots  

Serves 4 • Total Time 15 Min  

Ingredients
2 cups fresh berries or soft fruit 
2 tbsp honey 
3 cups double cream yoghurt 
A handful granola handful chocolate, chopped
A handful fresh berries
honey to drizzle   

Method
1. Purée the fruit and honey using a stick blender.
2. Gather 3–4 medium-sized jars or bowls and add layers of the purée and yoghurt until they are 3/4 full. Aim to use the yoghurt as the final layer you add.
3. To serve, top the jars with the granola, chocolate, berries and a drizzle of honey.

Top tip: Freeze any leftover fruit puree in an ice cube tray to add into smoothies for a burst of flavour.  

Words: Sjaan Van Der Ploeg
Photographs:  Fresh Living Magazine

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