Rich, creamy and very luxurious, this not-too-sweet parfait is a great addition to an after-dinner cheeseboard. Save time and effort by skipping unmoulding and place phyllo on top of parfait, if you like. 

Olive oil & sea salt parfait  

Makes 8  

Ingredients

For the parfait  

1½ sachets (15g) gelatine powder
¼ cup (60g) caster sugar
4 tsp (20g) water
7 (108g) large egg yolks 
⅔ cup (120g) extra virgin olive oil
½ tsp (3g) sea salt 
⅖ cups (250g) cold whipping cream

For the phyllo base 

¼ cup (40g) caster sugar 
Pinch salt 
2 tsp (10ml) ground cinnamon 
2 oranges, zested 
3 sheets phyllo pastry, defrosted 
3-4 Tbsp (30-40g) unsalted butter, melted

For the candied orange  

1 orange
½ cup (100g) sugar 
½ cup (125ml) water
Honey, to serve  

Method

1. Add 3-4 Tbsp water to the gelatine and set aside for 5 minutes. 
2. Cook the sugar and water in a pot on a medium heat. 
3. Meanwhile, whisk the egg yolks until light and fluffy. 
4. Once the sugar is at soft ball stage, slowly pour the sugar mixture into the egg yolks, in a thin and steady stream, while whisking constantly. 
5. Once all the syrup is added, keep whisking until the mixture has cooled down to room temperature. 
6. While whisking add the olive oil in 3 batches, ensuring the previous batch is incorporated before adding more. 
7. Add the sea salt and continue to whisk until the mixture looks smooth and glossy. 
8. Whip the cream to soft peaks and set aside in the fridge. 
9. Melt the sponged gelatine over a double boiler or for about 5-8 seconds in the microwave. 
10. Gently fold the cream and gelatine into the egg mixture, using a large metal spoon. Be careful not to deflate the mixture. 
11. Transfer the parfait mixture to a piping bag and pipe into a silicone mould of your choice. We used a 3cm x 12cm rectangle. 
12. Tap the mould gently on the counter to release any air bubbles. Place in freezer. 
13. For the phyllo base, preheat the oven to 180°C. Line a baking tray with baking paper and spray with non-stick spray. 
14. Combine the sugar, salt, cinnamon and orange zest.
15. Place a phyllo sheet on a clean work surface, brush with melted butter and sprinkle with the sugar mixture. Repeat the process with the remaining phyllo sheets. 
16. When the last phyllo sheet is layered, brush one half of the top with butter and sprinkle with the remaining sugar mix. Fold the phyllo sheets in half and press down slightly.
17. Cut the phyllo into the shape and size of your parfait mould’s bases.
18. Transfer the phyllo bases to the prepared baking tray, weigh down and bake for about 20-25 minutes or until crisp and golden. Allow to cool. 
19. To make the candied orange garnish, thinly cut the orange peel in strips. 
20. Boil the sugar and water in a pot for 5 minutes, add the orange peel and continue to cook for about 10-15 minutes. 
21. Remove the candied peel from the syrup and allow to cool completely. 
22. Once the parfaits are set, unmould and place on the bases. 
23. Garnish with candied orange and a drizzle of honey.

Good to know: Soft ball stage is when sugar is cooked to 115°C. To test if the sugar is at the correct temperature, add a drop of sugar syrup to cold water. If it turns into a pliable soft ball, then it’s at the correct temperature. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Lemon olive oil cake

The post Olive oil & sea salt parfait   appeared first on MyKitchen.

One roll of phyllo pastry, two amazing recipes – what’s not to love? From savoury to sweet, these simple yet scrumptious dishes will have you making the most of every flaky layer. 

Chicken & broccoli phyllo rolls  

Makes 4

This is an easy way to load your meals with veggies. Try using baby marrow, peppers, corn or cabbage instead.    

Ingredients  

2 Tbsp olive oil + extra for brushing
300g leeks, thinly sliced
½ head broccoli, finely chopped
2 chicken breasts, cooked and shredded
½ cup plain yoghurt
Handful each mint and dill, roughly chopped
Salt and milled pepper
8 sheets phyllo pastry, defrosted
2 Tbsp prepared seed and nut sprinkle, crushed  

Method 

1. Preheat oven to 180°C.
2. Heat a pan over medium-low heat and add a glug of oil.
3. Add the leeks and fry until softened, about 10 minutes.
4. Mix together leeks, broccoli, chicken, yoghurt, mint and dill. Season mixture well.
5. Brush 2 sheets pastry with oil and layer on top of each other.
6. Place ¼ of the chicken mixture in one corner of pastry and roll up diagonally, tucking in the sides as you go, to make a large spring-roll shape.
7. Repeat with remaining chicken and pastry, then brush each parcel with oil.
8. Scatter seed and nut sprinkle over rolls.
9. Bake for 15-20 minutes, until golden. Serve warm with a salad, if you like.

Compiled by: Sjaan Van Der Ploeg 
Recipes & photographs: Fresh Living Magazine 

Pistachio and rose syrup baklava  

Serves 8-10  

Ingredients 

8-10 phyllo pastry sheets, defrosted
1 Tbsp ground cinnamon
1 large bag (300g) mixed nuts, (we used pistachios, pecans and almonds) finely chopped |
¼ cup dates, finely chopped
½ cup (125ml) melted butter
½ cup sugar
1 cup water
¼ cup orange juice
3 Tbsp rose syrup  

Method  

1. Preheat oven to 170°C.
2. Unroll pastry onto a lightly floured surface and cover with a damp cloth to prevent the pastry from drying out.
3. Combine cinnamon, nuts and dates in a bowl.
4. Brush a large 34x39cm rectangular baking tray with melted butter.
5. Cut phyllo pastry to neatly fit into the tray, making sure none of the edges are overlapping.
6. Place 2 sheets of phyllo into the bottom of the baking tray and brush with melted butter.
7. Sprinkle over about 2-3 Tbsp of the cinnamon nut mixture, spreading evenly.
8. Repeat process with remaining phyllo, nut mixture and melted butter.
9. Using a sharp knife, cut baklava into 4 long rows and then diagonally 9 times to create a diamond shape. Make sure to cut all the way through. 
10. Bake for about 35-40 minutes or until golden and crispy.
11. Meanwhile, combine sugar, water, orange juice and rose syrup in a pot. Reduce the heat and simmer gently for about 10-12 minutes. 
12. Remove baklava from the oven and immediately pour over syrup.
13. Cool completely before serving.

Cook’s note: Make sure to cut all the way through before baking to prevent it breaking once cooked.   

Photography: Zhann Solomons 

Also read: 3 golden rules of pastry 

The post 2 Tasty recipes with one roll of phyllo pastry appeared first on MyKitchen.

The fresh mint is not just for looks – it’s a must in the flavour combo. Serve these cigars straight out of the oven, with lots of hot honey to seal the deal.

Feta & hot honey phyllo cigars

Makes about 10

Ingredients

For the hot honey

1/2 cup honey
4 tsp (20m1) smoked paprika
2-3 tsp (10-15m1) chilli flakes

1 large tub (800g) feta
1/2 packet (250g) phyllo pastry
1/3 – 1/2 cup butter, melted, for brushing
Salt and milled pepper
Large handful mint leaves, for serving

Method

1. Combine hot honey ingredients over low heat for 3-5 minutes. Turn off heat and leave to infuse while preparing cigars.
2. Preheat oven to 200°C.
3. Cut feta into 20 sticks of about 7cm.
4. Brush 2 sheets of phyllo pastry with melted butter then stack on top of each other.
5. Place two sticks of feta next to each other (to create a 14cm strip) at the bottom of pastry. Roll up to enclose feta in pastry, tucking in sides of pastry after the first roll to ensure it is closed.
6. Place on a lined baking tray, brush tops with extra butter and season lightly. Repeat with remaining pastry and feta.
7. Bake for 15-20 minutes or until golden.
8. Serve hot out of the oven, drizzled with honey and sprinkled with mint.

Pro pastry tip

Always keep phyllo pastry covered with a damp cloth to avoid drying out. If your cloth is too wet, it can cause layers of pastry to stick together.

Recipe and styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: 2 Tasty recipes with one roll of phyllo pastry

The post Feta & hot honey phyllo cigars  appeared first on MyKitchen.

From tiny tea-time bites to hearty stewed fruit pies, pastry class is in session!

5 types of pastry

1. Puff pastry

A distinctively flaky pastry that puffs up when baked, suitable for savoury and sweet bakes. This pastry is made by laminating layers of butter between a flour-water mixture. Once in the oven, the butter melts and creates steam, causing the pastry to rise and leaving distinctive layers of pastry. 

2. Shortcrust pastry  

This is a sandy or crumbly textured pastry that is created by rubbing butter into double the amount of flour, then adding a little bit of water. This makes it perfect for quiches, galettes and pies. It can also be turned into a sweet pastry with the addition of sugar and egg, making it suitable for fruity pies and tartlets.   

3. Flaky pastry  

This is a cheat’s version of puff pastry for the home cook, also called “rough puff”. While it uses the same ratio of fat to flour that results in a flaky texture, the method of blitzing ingredients together, instead of folding, creates uneven layers and flakes.  

4. Choux pastry  

This pastry resembles a thick batter before baking. Made of water, flour, butter and eggs, this pastry contains a high ratio of liquid. It is this liquid that turns into steam and causes the pastry to rise during baking. The result is a pastry shell with a cavity that requires filling.  

5. Phyllo pastry  

An extremely thin dough that is layered before baking. This tissue-thin, almost translucent pastry is popular in Greek and Middle Eastern desserts.   

3 golden rules of pastry 

1. Defrost at room temperature 

Plan ahead and defrost pastry on a kitchen counter, away from the sun or stove. Once defrosted, place in the fridge to get an even, cold temperature. Never, ever submerge in warm water or microwave to defrost. 

2. Raw pastry must be ice cold – always 

Pastry is a delicate balance of dry ingredients, fat and water. Keep pastry ice cold to ensure it stays stable, which is essential for rising and keeping fat from seeping out during baking. Work quickly when rolling and shaping, and place in the fridge or freezer between steps to ensure the fat is locked in. 

3. Wash before baking 

To get a golden brown finish, you must always brush pastry all over – get into the nooks and crannies! A whole egg is your best bet, although milk works too. Use egg white to brush tart shells when blind baking to ensure they stay crisp. (Once puff pastry is cut, only brush on the top as egg washing over exposed layers can prevent rising.) 

Recipes and Styling: Liezl Vermeulen
Photographs: Zhann Solomons 

Also read: Making rough pastry from scratch 

The post 3 golden rules of pastry  appeared first on MyKitchen.

Celebrate the versatility of chicken fillets with these easy dishes, perfect for any day of the week.   

Chicken & broccoli phyllo rolls 

Makes 4 

This is an easy way to load your meals with veggies. Try using baby marrow, peppers, corn or cabbage instead.  

Ingredients 

2 Tbsp olive oil + extra for brushing
300g leeks, thinly sliced
½ head broccoli, finely chopped
2 chicken breasts, cooked and shredded
½ cup plain yoghurt
Handful each mint and dill, roughly chopped
Salt and milled pepper
8 sheets phyllo pastry, defrosted
2 Tbsp prepared seed and nut sprinkle, crushed 

Method

1. Preheat oven to 180°C.
2. Heat a pan over medium-low heat and add a glug of oil.
3. Add the leeks and fry until softened, about 10 minutes.
4. Mix together leeks, broccoli, chicken, yoghurt, mint and dill. Season mixture well.
5. Brush 2 sheets pastry with oil and layer on top of each other.
6. Place ¼ of the chicken mixture in one corner of pastry and roll up diagonally, tucking in the sides as you go, to make a large spring-roll shape.
7. Repeat with remaining chicken and pastry, then brush each parcel with oil.
8. Scatter seed and nut sprinkle over rolls.
9. Bake for 15-20 minutes, until golden. Serve warm with a salad, if you like.

Compiled by: Sjaan Van Der Ploeg 

Recipes & photographs: Fresh Living Magazine

Also read: Pulled BBQ Chipotle chicken buns 

The post Chicken & broccoli phyllo rolls  appeared first on MyKitchen.

Spoil your taste buds with two of Chef Zakhele Ndlozi’s delightful recipes, just in time for World Chef Day on 20 October!  

Zakhele Ndlozi, Executive Sous Chef at Sibaya Casino & Entertainment Kingdom, has whipped up two tart recipes you can prepare ahead of parties and group gatherings and enjoy with family and friends.   

“I have put my own twist on a traditional melktert recipe and also created something more unusual with a pap tart recipe, catering to suit sweet and savoury taste buds – or both,” said Ndlozi.  

“Once baked, my Chai Spiced Milk and Meringue Tart and Phyllo Pap Tart can be stored in the fridge until party time. In fact, they taste even better when they’re chilled and set.” 

Enjoy these two yummy recipes – perfect to serve your guests at a spring soiree!

Chai Spiced Milk and Meringue Tart  

Serves 12

Ingredients: 

Pastry crust 

1½ cups cake flour
⅓ cup icing sugar
¼ teaspoon salt
125g unsalted butter (cold cut into small pieces)
1 large egg yolk 

Milk filling 

2¼ cups (496ml) cups milk
2 Tbsp butter
2 Tbsp flour
3–4 Tbsp (23–30g) cornstarch
1 cup condensed milk
2 large eggs
2 tsp vanilla essence
1 tsp chai spice mix
½ teaspoon cinnamon 

Italian meringue  

300g caster sugar
150g water
4 egg whites
Juice of half a lemon 

Method

Pastry crust 

1. Butter or spray a 9-inch pie pan with a removable bottom, ensuring it is thoroughly coated, then set it aside. 
2. In a food processor, combine the flour, salt and sugar by pulsing a few times. Add the butter and pulse until a rough dough is formed. 
3. Add the egg yolk and pulse again until the dough just comes together. 
4. Transfer the dough to a work surface and knead briefly, only until the dough is fully incorporated – don’t overwork it.  
5. Gently press the dough into the bottom and up the sides of the prepared pie pan, starting from the centre and working outward, being careful not to press too hard.  
6. Place the pie pan in the freezer for at least 30 minutes to prevent the dough from rising.  If you’re short on time, bake the crust with pie weights or beans to keep it flat. 
7. Preheat the oven to 180°C and bake the crust for 20 to 25 minutes or until golden brown. Set aside to cool.  

Milk filling 

1. Place a saucepan over medium heat and add the butter, chai powder, nutmeg, and milk. 
2. Bring the mixture to a boil, then remove it from the heat.
3. In a separate bowl, combine the flour, corn starch, and sugar, then whisk in the eggs and vanilla until smooth. 
4. Gently whisk this mixture into the saucepan, taking care to eliminate any lumps. Return the saucepan to the stove and stir constantly until the mixture begins to bubble. 
5. Cook for about 5–6 minutes, then remove from heat and pour the mixture into the baked pastry shell. Sprinkle with cinnamon and chill until ready to serve.

Meringue 

2. Combine 300g of sugar and 150g of water in a saucepan. Simmer over medium heat, stirring until the sugar has dissolved. After this point, do not stir the syrup further. (If any sugar crystals form on the sides of the pan, use a wet pastry brush to brush them back into the syrup.) 
3. Bring the syrup to a boil until it reaches 100°C. 
4. Once this temperature is reached, maintain high heat and begin preparing the egg whites.
5. In a mixing bowl, combine 4 egg whites and lemon juice, then whisk on speed 3 until soft peaks form.
6. Continue boiling the syrup until it reaches 121°C. Carefully and slowly stream the hot syrup into the egg whites while whisking at medium speed. Increase the speed to high and whisk for about 6 minutes, or until the meringue is thick, glossy, and completely cooled.
7. Use the meringue to frost and pipe on top of the tart. For a toasted effect, lightly torch the meringue using a blow torch, then dust with cinnamon. 

(Tip: Use a sugar thermometer)

Phyllo Pap Tart 

Serves 24

Ingredients  

Pap: 

2 cups (500ml) water
1 cup (250ml) milk
1 cup maize meal, quick cooking
5ml salt
125g butter   

Filling: 

30ml oil
1 onion, chopped
2 garlic cloves, crushed
200g rindless streaky bacon, chopped
250g mushrooms, sliced
150g spinach, chopped
250g carrots grated.
1 can tomato baked beans
15ml sugar
5ml dried Italian herbs
Salt & freshly ground black pepper to taste
500g cheddar, grated
5 g parsley  

Base: 

8 sheets phyllo pastry 
100g melted butter 

Method 

Pap:  

1. Using a large saucepan, combine the water and milk, and heat until warm. Add the maize meal and salt, stirring until the mixture is lump-free. Cover the saucepan and let it simmer over very low heat for 5 to 7 minutes.
2. Once done, add the butter and mix until fully incorporated. Set aside

Filling:  

1. Preheat the oven to 180°C and generously grease an ovenproof dish with butter. In a frying pan, heat the oil and sauté the onion until soft. Add the garlic and cook for an additional
2. Next, add the bacon and mushrooms, frying until golden. Incorporate the carrots, followed by the baked beans, sugar, basil, and seasoning to taste. Simmer over low heat for 5 minutes.

Preparation: 

1. Begin by melting the butter in a saucepan and set it aside to cool. Take one sheet of phyllo pastry, brush it with the melted butter, then place another sheet on top and brush it as well. 
2. Cut the layered pastry into six squares and place them into a cupcake tray. Blind bake the empty phyllo pastry for 5 minutes at 180°C, then set aside to cool.
3. Next, divide the pap in half. Spoon half a tablespoonful into each muffin cup, spreading it out evenly. Top with half of the filling and half of the cheese. Repeat with another layer of pap, followed by the remaining filling and cheese.
4. Bake for 20–30 minutes, or until golden and the cheese has melted.

Also read: 10 baking hacks you never knew you needed

Image: Supplied

The post Chef Zakhele Ndlozi’s delicious recipes perfect for World Chef Day  appeared first on MyKitchen.