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.

With Ramadan approaching, we look into what some of these beloved foods mean to our MyKitchen team members during this sacred month.  

“I don’t really have a single favourite food during Ramadan, but I enjoy the simple pleasure of breaking my fast with a refreshing glass of water followed by a sweet date. There’s something so satisfying about that first sip and bite after a long day of fasting. That said, I can never resist a warm, crispy mince or potato samoosa – it’s the perfect combination of crunchy, flavourful, and comforting. Yum!” 

– Malika Johnson, Managing Editor 

Also read: 4 top tips to fry up the perfect samoosa

“My favourite food in Ramadan (or, well, dessert) has to be boeber! And that’s because it was always a tradition in our house to prepare boeber on the very first night of fasting – and not only the 15th when we (op die berg) celebrate fasting for 15 days. I began fasting at the age of five. My mom thought I deserved a treat for making it through the entire day of fasting, and this was how it became a must-have on the very first night. Then again, of course, on the 15th of the month. Now, many years later, having boeber on the first evening has become a sense of comfort and brings back fond memories of our mom and the happy moments she gave us that made our childhood so special.”  

– Mishqah Schippers, Designer 

Also read: 3 delicious Cape Malay recipes

“My favourite dish in Ramadan is definitely a spicy mince samoosa with chilli sauce on the side paired (of course) and an ice-cold glass of falooda. One of the fondest memories I have of my dad would be to see the disappointment on his face on the occasions that there weren’t any samosas on the iftar table. The reaction on his face was priceless! With this year being the second Ramadan that he is no longer with us, I tend to think of him more during this sacred month and will always cherish this memory dearly.”  

– Taahirah Wallie, Advertising Sales Co-ordinator 

“There’s a very lame dad joke that goes around every Ramadan among Muslims – we love a good laugh too – which goes something like this: ‘Ramadan is so romantic it’s the only month of the year when I have a date every night.’ And indeed, we do ‘date’ every night, only we’re talking about consuming the fruit and this beauty really can do it all. As Malika mentioned, it’s a prophetic tradition for us to break our fast with dates and water. However, apart from enjoying them as is at iftar (the evening meal), I love how versatile dates are. Use them in desserts like sticky date putting, in baked goods, or as savoury sauce – date chutney is the perfect samoosa dip.”

“My favourite way to prepare them for iftar is to stuff them, either with nuts, candied orange peel or with cottage cheese and a slice of cucumber. The chewiness of the date, combined with the tartness of the cottage cheese and the cool crispness of the cucumber make for the perfect bite after a long day after fasting on a warm day.”  

– Aneeqah Emeran, Digital Editor 

Also read: Sweet-potato samoosas with date chutney

The post The stories behind our team’s favourite Ramadan dishes appeared first on MyKitchen.

As the holy month of Ramadan comes to an end and the celebratory Eid Al Fitr is on the horizon, our editor chats to some of our team members about their stories during this special time. 

It’s that time of the year where the flavours and aromas of curry leaves, cumin, coriander and cinnamon are constantly wafting through a number of households. For those who are not familiar with the Muslim religion, Ramadan (the holy month of fasting) is more than simply not eating for a specific amount of hours during the day.  

The true essence of the fast is to humble oneself by not consuming any food or drink between sunrise (suhoor) and sunset (iftar), to remind you of those who are less fortunate. It’s a spiritual journey where in the 30-day period, you are removing all the worldly things that you’ve become attached to in the hopes of making space for gratitude and love. 

We speak to some of our Muslim team members to learn more about how this practice has shaped their lives. 

Sahrah Enous 

Editorial Intern

Sahrah, who is an only child, recalls her first fast as a young girl at school: “It was almost easier to fast when I was younger, simply because you’ve got a lot more energy and your schedule and time is mapped out due to school,” she says. “There was very little time to think about the possible hunger pangs compared to when you’re much older, like I do today.” For this reason, Sahrah tends to avoid being around people who are eating during Ramadan because it strengthens her resolve. 

In the days leading up to Ramadan, Sahrah takes on a “weaning” approach to prepare her body for the lack of indulging that is about to happen. This is preparation she feels is imperative to get her body accustomed to the practice. As one would assume, once you’ve been fasting for long periods of time, your stomach shrinks, which means that you can’t eat as much when the time for Iftar arrives. 

With this in mind, Sahrah’s family always opts for an aromatic and hearty soup as a source of nourishment after a long day of not eating. “My favourite is a Malaysian chicken soup, which contains vermicelli, shredded chicken, cumin, tomato, carrots and other aromatics – all tied up in a beautiful fragrant broth. It always hits the spot!” she muses. 

When it comes to breaking the fast: “Our household has always favoured savoury food, however these items are quite time-consuming to make, so we love to choose the cheat sheet and order from an Aunty,” says Sahrah. “This way, we also ensure that what we’re eating comes from a trusted source and is as authentic as possible.” 

This year, however, will be Sahrah’s first Ramadan without her beloved grandmother, who she was very close to. “My gran was truly the glue in the family. Her cooking style, recipes and traditions were all passed down from generation to generation so they are very dear to our hearts,” she shares. Sahrah feels that although the days during Ramadan are filled with food cravings, the knowledge that seeing it through to the end of each day is more rewarding than giving into temptation, is key. This reward reveals itself not just physically, but emotionally and spiritually too. This is the wisdom that she clings to – a gift from her late gran. “We miss her daily – her presence, love for cooking and her love for us will be sorely missed.” 

Dylan Appolis

Digital Sports Editor

Dylan, the eldest of three, is from a Christian background but because many of his family members are Muslim, he shares in as much of the tradition as anyone else. “We as a household grew up with both religions being an integral part of our lives, as both my father’s parents were Muslim. My mother’s sister (and her children) also converted to Islam many years ago,”. As a result, Ramadan – even in a Catholic household – is an important time for the entire family. This family dynamic allowed Dylan to spiritually and culturally experience life through a different lens, granting him insight to so much more than he could imagine. 

Anyone who knows this sports savvy and intellectual individual knows that his happiest place is to be surrounded by copious amounts of delicious food and plates piled high with all of his favourites. Dylan has fond childhood memories of spending time with his family as they break the fast, or “boeka tyd” as they like to call it. Another fond memory he has from growing up is of his cousins taking plates of their favourite foods over to the neighbours as a sign of goodwill during Iftar. 

This barakat plate always excited him, as the tradition is that once you have handed over your plate to your neighbour, then they would return the favour. “It was a really fun time to be walking down the street, and seeing other kids (it was never the adults) from other households also taking part in this tradition. It built a sense of community and filled the atmosphere with love and gratitude, which essentially is what Ramadan is all about,” Dylan says. This is a tradition that he has so much love for to this day, as he feels that in taking part, he has become part of something that is much bigger than himself. 

Saadiqah Schroeder

Junior Copy Editor

Saadiqah lives with her mother, father, two sisters and brother-in-law. She remembers the difficulties of starting to fast from a young age, and the resilience she’s built over the years. “My parents have always been incredibly supportive and always there to provide a helping hand or a few words of encouragement to remind me of the purpose for this fast”. Her parents encouraged her to start quite early, and she was a bit nervous to tackle this journey. She explains that when you start at a young age you usually fast for half a day, then as you progress with age, you are then required to fast from sunrise till sunset. 

A typical day in Ramadan consists of the following in the Schroeder household: Starting off the day with a nourishing breakfast is vital; what you eat will need to sustain you through the day. She does admit that her family absolutely loves to eat and, generally, all family gatherings and fond memories happen around a table that is piled high with delicious nibbles. There are some mornings where the food from the previous night’s Iftar gets devoured around the breakfast table. Think leftover curry, meaty stew or biryani, which are not typically on the breakfast menu. But during this time, it almost becomes the norm.  

Once bellies are filled, and the day has begun, the family members have individual practices to keep them going. “Our family likes to keep to ourselves during this month as it is a time for spiritual awakening and spiritual growth. We, as a family, don’t often invite friends or extended family members over to break the fast (or Boeka as we fondly call it) since we prefer to take the time to make sure that our hearts and minds are prepared and ready to tackle the next day of fasting.”  

Saadiqah’s taken the helm from her mother and granny as the queen of dhaltjies, or chilli bites as many know them. However, Saadiah jokes that her mother is still the head chef of their kitchen, laughing as she fondly recalls being shooed out of the kitchen because “we weren’t serious enough”. She reflects on the conflicts that can arise in this time, but humbly reminds herself why she’s fasting. “The most important thing to remember during Ramadan is that you’re doing this for a reason. You’re doing this as a personal spiritual journey, a way to humble yourself, thinking of the less fortunate and showing gratitude for what you have and how lucky you are to be alive.”  

Spinach & feta half-moons 

Makes 20 

For a meatier version, fill half-moons with the mince samoosa recipe filling 

Ingredients

Glug canola oil
1 onion, chopped
2 cloves garlic, chopped
1 packet (300g) Swiss chard or spinach, finely chopped
3 discs feta, crumbled
Pinch of nutmeg
1 tsp chilli flakes
Salt and milled pepper 

For the dough 

2 cups cake flour
Pinch salt
2 Tbsp melted butter
1 cup warm water
2 eggs, whisked
1 cup breadcrumbs
Canola oil, for deep-frying 

Method 

1. Heat oil in a large pan and fry onion and garlic for 3-5 minutes or until lightly golden. 
2. Add spinach and wilt in the pan for 2-3 minutes. 
3. Stir through feta, nutmeg, chilli flakes and season well. Set aside to cool completely. 
4. For the dough, add the flour, salt and butter into a large bowl. 
5. Add warm water and stir vigorously until it forms a ball of dough. 
6. Knead dough for 5-7 minutes until smooth. 
7. Roll dough out onto a floured surface to about 5mm thick. 
8. Cut out 20 large discs using a 7cm cookie cutter. 
9. Place a spoonful of cooled filling in the centre of each pastry disc. 
10. Brush edges with egg and fold over to enclose. Pinch seams with a fork and repeat with remaining ingredients. 
11. Dip each half-moon into egg and then breadcrumbs. 
12. Deep-fry the half-moon in batches in hot oil for about 3-4 minutes or until golden and cooked through. Drain on paper towel. Serve hot 

Authentic mince samosa 

Makes 20 

Serve these with your favourite dipping sauce and remember any offcuts can be deep fried and seasoned for a delicious snack fondly known as Paaper bites.

Ingredients

3 onions, chopped
oil, for deep-frying
500g beef mince
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp leaf masala
1 tsp crushed chilli
1 tsp mother-in-law masala
1 tsp grated garlic
Pinch salt
2 green chillies, deseeded and chopped
1 punnet (20g) fresh coriander
20 samoosa pastry sheets 

Method 

1. Pat onions dry with kitchen paper to remove excess moisture.
2. Dry-fry beef mince, turmeric, ground cumin, ground coriander, leaf masala, crushed chillies, mother-in-law masala and fresh garlic in a hot pan for 10-15 minutes or until cooked (add a splash of water if needed). Season well.
3. Stir through the green chillies and coriander. Cool completely.
4. Fold mince filling into samoosa pastry.
5. Deep-fry until golden, drain and serve warm.

Cape Malay koesisters 

Makes 32 

Freeze dough balls after frying. To serve, defrost for 10 minutes and then plunge into boiling syrup. 

Ingredients

1 cup (150g) cake flour
1 cup (150g) self-raising flour
Pinch salt
¼ cup (50g) castor sugar
1 tsp (5ml) each ground ginger, cinnamon, mixed spice, cardamom
½ tsp (3ml) aniseed, finely ground
1 packet (10g) instant yeast
⅓ cup (80g) butter
1 cup (250ml) warm milk
4 cups (IL) oil, for frying
Desiccated coconut, for serving 

For the syrup 

3 cups (600g) sugar
1 ½ cups (375ml) water
2 whole cardamom pods, bruised
2 star anise
2 cinnamon sticks
Peel of 1 orange or lemon 

Method 

1. Combine flours, salt, sugar, spices and yeast.
2. Add butter and rub in with fingertips until mixture resembles breadcrumbs.
3. Add milk slowly, mixing until combined.
4. Knead dough for about 8-10 minutes.
5. Place in a lightly oiled bowl and cover with clingfilm pressing down onto dough.
6. Rest dough until it has risen and doubled in volume – depending on the temperature, this can take between 1 and 3 hours.
7. Once dough has risen, turn out onto a lightly floured surface.
8. Divide dough in four and shape into 2cm-thick logs.
9. Cut each log into 8cm-long pieces.
10. Roll out gently with a rolling pin to form into an oval koesister. Set aside to puff up slightly.
11. Fry in batches for 5-7 minutes, or until golden.
12. Drain on kitchen paper and cool completely.
13. Combine syrup ingredients and simmer until sugar is dissolved.
14. Boil for 3-5 minutes.
15. Prick koesisters with a fork and add to bubbling hot syrup. Soak for a minute, turning continuously to coat evenly.
16. Remove koesisters and let the excess syrup drain.
17. Sprinkle with coconut and serve immediately.

Words, Recipes & Styling: Chad January
Photographs: Zhann Solomons, Supplied 

The post 3 delicious Cape Malay recipes appeared first on MyKitchen.

Celebrate Ramadan, the holy month of fasting community and worship with these tasty and traditional Eid recipes. Yum!

Sweet cheese rolls with rose petal jam 

Serves 6 //  Prep time 1 hr 30 minutes // Cooking time 20 minutes  

Ingredients 

For the rose petal jam 

3 cups edible rose petals, chopped
1¼ cup sugar 
1 lemon, juiced 
2 cups water  

For the filling 

2 tbsp flour
2 tbsp cornflour
½ tbsp sugar
1 cup double cream
½ cup milk
1 tsp vanilla essence 

For the sweet cheese dough  

1¾ cups water
1 cup sugar
1 cup semolina 
2 cups grated mozzarella
1 tbsp rose water  

To serve  

¼ cup chopped pistachios 

Method 

For the rose petal jam 

1. Place all the ingredients in a pot over low heat, stirring occasionally, until the sugar has dissolved. Increase heat to medium and allow to boil for 10 min, until mixture starts to thicken. Set aside.

For the filling  

1. Whisk all the ingredients together in a pot. Heat the mixture over medium heat and cook for 5–6 min, whisking continuously, until the mixture starts to boil and thicken.
2. Transfer to a bowl and press cling film directly onto the surface to prevent a skin from forming. Refrigerate for 1 hour, until cold and set. Stir with a spoon to loosen up before using.

For the sweet cheese dough 

1. Place the water and sugar in a pot and bring to the boil over medium-high heat. Cook for 3–4 minutes until sugar has dissolved and mixture begins to bubble. Stir in the semolina, stirring continuously, until well combined and slightly thickened.
2. Lower the heat to medium and add the cheese and rose water. Stir until the cheese melts and the mixture forms a soft dough. Allow to cool until warm enough to handle.
3. Roll the dough into a rough rectangle between 2 sheets of cling film. Trim off the sides of the dough to form a clean-cut rectangle. 
4. Fill a piping bag with the filling and pipe a line of filling parallel to the long edge of the dough, leaving a slight border.
5. Lift the dough and roll it over the cream filling to form a thin log. Gently press the dough to seal. Using a sharp knife, cut along the edge of the log so that you slice it away from the remaining dough. Repeat this process until the dough is finished and you have many thin logs of filled dough.
6. To serve, cut the logs into 4–5 cm pieces and arrange the rolls on a serving platter. Top with rose petal jam and sprinkle with pistachios.

Recipes & styling: Jezza-Rae Larsen
Photography: Chanelle Manuel/HMimages.co.za 

Spicy chicken biryani 

Serves 4-6 // Total Time 2 Hrs [Plus Marinating]  

Ingredients 

1 kg 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 
1/3 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. Heat one tablespoon oil in a pan and fry onions for 4-6 minutes. Set aside.  
5. Cover the base of a large oven dish with water and remaining oil. Use a dish that has a tight-fitting lid.  
6. Mix rice and lentils and add half to the dish.  
7. Cover with chicken and potato mixture, and top with half the fried onions.  
8. Add another layer of lentils and rice, and then the remaining chicken and potato mixture, finishing with the fried onions.  
9. Sprinkle with saffron, if using.  
10. Cover and bake for 1 ½  hours or until cooked.  
11. Serve with fresh coriander, tomato sambal and yoghurt. 

Photography: Fresh Living Magazine  

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. Allow to curdle for 10 minutes.
3. Lay a piece of muslin 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 

Rose and date chia porridge 

Serves 4 // Total Time 15 Min [Plus Refrigeration]  

Ingredients 

For the chia porridge   

2 cups milk  
½ cup chia seeds  
½ tsp ground nutmeg  
½ tsp ground cinnamon 
1 tbsp rose syrup     

For serving   

4-5 Medjool dates, chopped 
2 apples, sliced 
2 tbsp desiccated coconut    

Method 

1. Combine milk, chia seeds, spices and rose syrup in a bowl and mix.  
2. Chill for at least 1-2 hours or until chia seeds have absorbed liquid and slightly set.  
3. Layer glasses with chia pudding, dates, apples and coconut. Serve immediately.  

Prep Ahead
The chia mixture can be made the night before to make a no-fuss, nourishing breakfast that’s perfect for breaking the fast. 

Also read: Facts for Foodies on Easter, Passover and Ramadan

The post Celebrate Ramadan with these festive recipes appeared first on MyKitchen.

Ramadan, a holy month of fasting, worship and community, also lends itself to some of the most delectable sweet treats. Like sweet cheese rolls with rose petal jam.

SERVES 6 //   PREP TIME 1 hr 30 min // COOK TIME 20 min

INGREDIENTS
For the rose petal jam
3 cups edible rose petals, chopped
1¼ cup sugar 
1 lemon, juiced 
2 cups water
For the filling
2 tbsp flour
2 tbsp cornflour
½ tbsp sugar
1 cup double cream
½ cup milk
1 tsp vanilla essence
For the sweet cheese dough 
1¾ cups water
1 cup sugar
1 cup semolina 
2 cups grated mozzarella
1 tbsp rose water 
To serve 
¼ cup chopped pistachios

METHOD
For the rose petal jam
1. Place all the ingredients in a pot over low heat, stirring occasionally, until the sugar has dissolved. Increase heat to medium and allow to boil for 10 min, until mixture starts to thicken. Set aside.
For the filling
1. Whisk all the ingredients together in a pot. Heat the mixture over medium heat and cook for 5–6 min, whisking continuously, until the mixture starts to boil and thicken.
2. Transfer to a bowl and press cling film directly onto the surface to prevent a skin from forming. Refrigerate for 1 hour, until cold and set. Stir with a spoon to loosen up before using.
For the sweet cheese dough
1. Place the water and sugar in a pot and bring to the boil over medium-high heat. Cook for 3–4 minutes until sugar has dissolved and mixture begins to bubble. Stir in the semolina, stirring continuously, until well combined and slightly thickened.
2. Lower the heat to medium and add the cheese and rose water. Stir until the cheese melts and the mixture forms a soft dough. Allow to cool until warm enough to handle.
3. Roll the dough into a rough rectangle between 2 sheets of cling film. Trim off the sides of the dough to form a clean cut rectangle. 
4. Fill a piping bag with the filling and pipe a line of filling parallel to the long edge of the dough, leaving a slight border.
5. Lift the dough and roll it over the cream filling to form a thin log. Gently press the dough to seal. Using a sharp knife, cut along the edge of the log so that you slice it away from the remaining dough. Repeat this process until the dough is finished and you have many thin logs of filled dough.
6. To serve, cut the logs into 4–5 cm pieces and arrange the rolls on a serving platter. Top with rose petal jam and sprinkle with pistachios.

Recipes & styling: Jezza-Rae Larsen
Photography: Chanelle Manuel/HMimages.co.za

Looking for the perfect vegetarian treat to celebrate your special occasions? Make this roast vegetable galette the star of your main course!

The post Sweet cheese rolls with rose petal jam  appeared first on MyKitchen.

There’s no need to go out when you can have a decadent breakfast right at home! This loaded roht French toast is a special treat for the whole family.

SERVES 4 // COOKING TIME 1 hour 40 min

INGREDIENTS
For the roht
3 cups flour
¾ cup sugar
1 tsp bicarbonate of soda
1 tsp salt
1½ tsp ground cardamom
½ cup melted butter
½ cup warm milk
10 g instant dry yeast
1 egg, beaten
For the fig compote
200 g figs, quartered
2 tbsp orange zest
1 cinnamon stick
1 tbsp red-wine vinegar
⅓  cup sugar
¼ cup water
For the yoghurt
1 cup double-cream yoghurt
3 tbsp honey
1 tsp ground cardamom
To assemble
4 eggs
⅓  cup milk
½ tsp cinnamon
½ tsp ground cardamom

METHOD
For the roht
1. Mix the flour, sugar, bicarb, salt and cardamom.
2. In a separate bowl, whisk the butter, milk and yeast together. Add the egg and whisk until fully combined.
3. Make a well in the centre of the dry ingredients and add the yeast mixture. Mix until a sticky dough forms.
4. Knead for 3–4 minutes, and then proof in an oiled bowl for 1 hour, until doubled in size.
5. Preheat oven to 200ºC and line baking trays.
6. Divide the dough into eight and roll into round loaves that are about 7 mm thick. Arrange on trays and set aside for 15 minutes.
7. Bake for 10 minutes, until golden brown.
For the fig compote
1. Add all the ingredients to a pot over medium heat.
2. Bring to the boil for 5 minutes, then lower the heat and simmer for 15–20 minutes, until the figs are soft and the syrup has reduced.
For the yoghurt
1. Mix ingredients together.
To assemble
1. Whisk the ingredients together. Heat some vegetable oil in a pan over low-medium.
2. Soak each piece of roht in the egg mixture for 15–20 seconds. Fry for 1–2 minutes on each side.
3. Dollop with yoghurt and fig compote to serve.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Leftover fig compote? Use it to top these healthy coconut cakes.

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