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.

Take a sip of these cool milkshakes using classic SA flavours and get your chill on.   

Funfetti Nesquik milkshake 

Makes 2 

This shake is packed with fun-filled colours that are pleasing in more ways than one! For a classic milkshake, leave out the compote. 

Ingredients

For the funfetti rims  

80g white chocolate, melted 
¼ cup rainbow cake decorating sprinkles  

For the strawberry compote  

½ punnet (125g) strawberries, hulled and halved + extra for garnish 
2 Tbsp lemon juice 
2 Tbsp sugar   

For the milkshake 

½ cup milk
½ cup strawberry powder
5 scoops vanilla ice cream 
Whipped cream, for topping (optional) 

Method

1. Dip rims of glasses in a bowl of melted chocolate, lift to allow excess to drip off. Immediately dip in sprinkles to cover. Chill until needed. 
2. Place strawberries in a blender and blitz until chunky. 
3. Place the chunky berries, lemon juice and sugar in a pot over medium heat. Stir and simmer for 5 minutes until thick. Set aside to cool. 
4. Combine milk and strawberry powder in a glass and stir until smooth. 
5. Blend ice cream and strawberry milk together until smooth and thick. 
6. Divide compote between glasses, then top with ice cream mix. 
7. Top with whipped cream and fresh strawberries, then serve. 

Cook’s tip
Use a full punnet (250g) of strawberries to make more compote and swirl it through your shake to create a fun ripple effect.  

Viral whipped Milo milkshake 

Makes 2

Everyone’s childhood favourite has been given an adult makeover. For a kid-friendly shake, simply omit the espresso. 

Ingredients

For the whipped milo  

¼ cup Milo 
2 Tbsp condensed milk or sugar 
1 cup whipping cream   

Ice blocks 
½ cup espresso or strong coffee, sweetened to your liking 
1-2 cups milk  

Method

1. Whisk together the Milo, condensed milk or sugar and cream with an electrical beater to stiff peaks, about 3 minutes.  
2. Add ice to two milkshake glasses and divide espresso and milk between the two. 
3. Top each glass with large dollops of the whipped Milo and serve. 

Peppermint Crisp milkshake 

Makes 4 

This is a whopper of a shake, so be prepared to share! 

Ingredients

6 scoops chocolate ice cream 
1 can (385g) store-bought caramel, plus extra for garnishing 
3 bars (50g each) Peppermint Crisp, chopped 
½ pack (100g) tennis biscuits, crushed
2 chocolate brownies, halved, for garnish (optional)  

Method

1. Add ice cream and caramel to a blender and blitz until smooth. 
2. Stir through chopped Peppermint Crisp. 
3. Add 3 Tbsp biscuit crumbs to the bases of four glasses. 
4. Fill glasses with milkshake and garnish each with a brownie half and an extra drizzle of caramel.

Recipes & styling: Sjaan Van Der Ploeg 

Photographs: Zhann Solomons 

The post Sip on these milkshakes with classic SA flavours appeared first on MyKitchen.

What could be more South African than a booze-filled creamy drink? We upgraded this classic Don Pedros with some frozen yoghurt and fresh ingredients. No Amarula at home? Simply leave it out for a booze-free milkshake!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the drizzle
3 tsp melted coconut oil
1½ tsp melted honey
1½ tbsp cocoa powder
30 g dark chocolate, melted
½ tsp vanilla essence
For the Don Pedros
1 L vanilla frozen yoghurt
⅔  cup plain yoghurt
⅓  cup Amarula Cream
Pinch cinnamon
15 g dark chocolate, grated

METHOD
For the drizzle
1. Whisk together the oil, honey and cocoa powder.
2. Slowly whisk in the melted chocolate, until fully incorporated.
3. Gently stir in the vanilla.
For the Don Pedros
1. Add the yoghurts and Amarula to a food processor and blend until smooth.
2. Swirl the drizzle into the insides of 4 chilled glasses. Pour in the yoghurt mixture.
3. Sprinkle with cinnamon and grated chocolate.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

These double-thick strawberry milkshakes are another healthy sweet treat!

The post Frozen yoghurt Don Pedros with choc-cinnamon drizzle appeared first on MyKitchen.

Satisfy your chocolate cravings with these gourmet Easter shakes! For even more decadence, you can melt down Nutella and drizzle it over.

MAKES 3 // COOKING TIME 20 min

INGREDIENTS
100 g milk chocolate
3 chocolate eggs
3 cups vanilla ice cream
1 tsp vanilla essence
1 cup milk
Pinch sea salt

METHOD
1. Melt the chocolate in the microwave, stirring every 30 seconds, until smooth.
2. Dip the top edge of your serving glasses into the chocolate, and twirl it around, allowing it to drip down the sides. Dip and repeat until your glasses are all evenly coated. Refrigerate until set.
3. Attach an Easter egg to each straw using the remaining melted chocolate and refrigerate until set.
4. Add all the remaining ingredients to a food processor and blend until smooth.
5. Pour into the prepared glasses, add a straw and refrigerate until ready to serve.

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

How about something more local? Fire up the coals for these braaied berry shakes.

The post Gourmet Easter shakes with chocolate drizzle appeared first on MyKitchen.

Desserts don’t have to mean unhealthy treats! These double-thick strawberry milkshakes are a healthy option for any day of the week.

MAKES 2 // COOKING TIME 10 min

INGREDIENTS
1 cup frozen banana chunks
2 cups frozen strawberries
1 cup low-fat milk
To serve
2 fresh strawberries

METHOD
1. In a blender, pulse the banana, strawberries and milk until the milkshake is smooth, frothy and thick; approximately 2 minutes.
2. To serve, pour the shakes into tall glasses and top with a fresh strawberry.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

For something a big more indulgent, try our Milo milkshakes!

The post Healthy double-thick strawberry milkshakes appeared first on MyKitchen.

A sweet treat to celebrate the weekend or any fun occasion! These granadilla and rum milkshakes make sweet and fruity adult treats.

MAKES 4 // COOKING TIME 10 min

INGREDIENTS
1 vanilla pod
3 cups vanilla ice cream
1 cup granadilla pulp (¼ cup per serving)
3 bananas
¼ cup white rum (15 ml per serving)
1 cup ice
To serve
¼ cup granadilla pulp

METHOD
1. Scrape the seeds from the vanilla pod and add it to the ice cream.
2. Add all the ingredients to a blender and blend to a thick smoothie consistency.
3. Serve with additional granadilla pulp in each glass.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Granadilla and rum milkshakes appeared first on MyKitchen.