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.

Celebrate World Milk Day on 1 June in the sweetest way possible – with a cup of rich, creamy hot chocolate! These recipes will warm you up from the inside out. 

Peppermint Crisp hot chocolate with cocoa sauce  

Serves 4  

Ingredients  

For the chocolate sauce 

1 cup water
½ cup cocoa powder
⅓ cup caster sugar
¼ cup finely chopped milk chocolate
2 Tbsp Peppermint Crisp, crushed  

For the hot chocolate  

4 tsp cocoa powder
1 tsp brown sugar
3 Tbsp boiling water
4 cups milk
¼ cup chopped dark chocolate
¼ cup crumbled Peppermint Crisp, plus extra to serve
Marshmallows, to serve  

Method  

For the chocolate sauce  

1. In a large pot, whisk together the water, cocoa powder and caster sugar, until smooth.
2. Place the pot over medium heat and bring to the boi. As soon as it boils, reduce the heat and simmer for 3 minutes, until thickened.
3. Remove from the heat and whisk in the finely chopped milk chocolate and crushed Peppermint Crisp, until fully melted.

For the hot chocolate  

1. In a pot, whisk together the cocoa powder, sugar and boiling water, until dissolved. Slowly add the milk, whisking continuously until smooth.
2. Set the pot over medium heat and bring to a simmer. Remove from the heat and whisk in the dark chocolate and Peppermint Crisp.
3. Serve immediately topped with the marshmallows, a drizzling of chocolate sauce and extra Peppermint Crisp.

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

Malted hot chocolate with toasted marshmallows 

Serves 1  

Ingredients 

3 marshmallows
1 cup milk
3 tsp hot chocolate mix
1 tsp Horlicks  

Method  

1. Place the marshmallows on a baking tray and toast under the grill until golden.
2. Heat the milk in a pot until scalding (just below boiling), then stir in the hot chocolate and Horlicks.
3. Pour into a mug and top with the marshmallows.

Date and coconut hot chocolate  

Serves 2 

Ingredients 

1 cup coconut milk
1 cup milk
3 dates, pitted and chopped
1 tsp vanilla essence
¼ tsp salt
¼ cup chocolate protein powder
⅓ cup cocoa  

Method  

1. Place the coconut milk and milk in a pot over medium heat. Add the dates and bring to a gentle simmer.
2. Whisking continuously, add the vanilla essence, salt, protein powder and cocoa. Cook for 5 minutes.
3. Blend until frothy. Divide between 2 mugs and serve immediately.

Recipe and styling: Chiara Turilli
Photography: Samantha Pinto 

Marbled hot chocolate 

Serves 2  

Ingredients 

2 Tbsp cocoa
1½ cups hot water
50g dark chocolate, chopped
¼ cup condensed milk
¼ cup milk  

Method  

1. In a pot, whisk the cocoa with a little hot water until a smooth paste forms. Whisk in the rest of the water.
2. Add the dark chocolate and place the pot over medium heat. Melt the chocolate, stirring to combine. Pour into 2 mugs.
3. Heat the condensed milk in the microwave for 1 minute. Slowly pour into the hot cocoa, creating a marbled effect. Serve without stirring.

The post 4 Hot chocolate recipes to warm from within  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.

We’re bringing back our childhood memories with this mouth-watering heritage dessert: Peppermint Crisp & Caramel Swiss roll

SERVES 6–8  •  TOTAL TIME  30 min + COOLING

For the Swiss roll

Eggs 3

Caster sugar 130 g

Flour 130 g

Baking powder ¾ tsp

Salt ½ tsp

To assemble

Caramel treat 1 tin

Peppermint Crisp chocolate bar, finely chopped 1 (49 g)

Cream, whipped ½ cup

For the Swiss roll

1. Preheat the oven to 180ºC. Grease and line a 23 × 33 cm Swiss roll tray.

2. Using an electric hand mixer, whip 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 min until lightly golden.

5. Line a kitchen cloth with a piece of baking paper and sprinkle a layer of caster sugar. When the cake is baked, tip it out onto the cloth and roll up into a tight coil starting from the short end. Leave for 10 minutes until cool, then carefully unroll.

To assemble

1. Whip 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. Decorate with the remaining caramel and peppermint crisp.

Play with flavour You can also fill this Swiss roll with your favourite jam and serve with fresh berries.

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

This lemon milk tart meringue pie with lemon curd drizzle is the perfect combination of two desserts and a fab twist on a local South African dessert!

The post Peppermint Crisp & Caramel Swiss Roll appeared first on MyKitchen.

Need a simple to make bake sale treat? Then try your hand at our super yummy brownie triangles! They’re also a welcomed addition to any lunchbox.

SERVES 16 // COOK TIME  1 hour

INGREDIENTS
For the brownies
2 cups white sugar
220 g butter, chopped
1 cup cocoa
1 tsp vanilla essence
½ tsp salt
4 eggs
1 cup cake flour
For the toppings
200 g milk or dark chocolate, melted
White chocolate, chopped
Astros chopped
Peppermint Crisp, chopped
Crunchie, chopped

METHOD
1. Preheat oven to 180°C. Line a 20 cm2 baking tin.
2. Melt the sugar and butter together in the microwave. Whisk in the cocoa, vanilla and salt.
3. Allow to cool for 10 minutes, then whisk in the eggs, one at a time. Sift in the flour and whisk until well combined.
4. Pour into the tin and bake for 30 minutes.
5. Allow to cool for 30 minutes, then cut into triangles.
6. Place toppings in bowls. Dip one side of each brownie in melted chocolate and then in toppings. allow to set.

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto

You won’t believe how easy these gorgeous little gummy sweets are to make…

The post Brownie triangles appeared first on MyKitchen.

Fun, easy, kid-friendly and totally scrumptious is what these Peppermint Crisp tart cones are! But they have to set, so plan ahead!

SERVES  6 // COOK TIME 1 hour 30 min

INGREDIENTS
6 sugar cones
100 g dark chocolate, melted
2 cups cream
360 g tin caramel
150 g Peppermint Crisp, chopped

METHOD
1. Dip the edges of the cones in the melted chocolate. Place them upside down to set.
2. Heat ⅓ cup cream (do not boil). Mix it with the remaining melted chocolate. Pour a little into the bottom of each cone, then place in the freezer for a few minutes to set.
3. Whip remaining cream until stiff peaks form. Divide between 2 bowls.
4. Place caramel in a separate bowl and whisk lightly to loosen. Set aside ¼ caramel for layering.
5. Fold ¾ caramel and ½ chopped Peppermint Crisp into 1 bowl of cream. Place in a piping bag.
6. Place other bowl of cream in another piping bag.
7. Fill the cones halfway with the Peppermint Crisp mixture, add a dollop of caramel, then fill all the way. Place in the freezer to set for at least 1 hour, but less than 24 hours (or they will be soggy).
8. Finish by topping each cone with remaining whipped cream and Peppermint Crisp.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

Not a fan of spending long hours in the kitchen? Save time and energy with this no-churn cherry swirl ice cream – the perfect no-fuss dessert!

The post Peppermint Crisp tart cones appeared first on MyKitchen.