Filled with all the sugary, sweet goodness that you desire, our ultimate sundae recipe will have you hooked! Spoil the fam with it this weekend, or just treat yourself.

SERVES 1 // COOKING TIME 1 hour, plus cooling time

INGREDIENTS
For the cream
1 cup cream, whipped
2 very ripe bananas, mashed
For the syrup
1 cup cherries, pitted
1 cup sugar
For the crumble
2 tbsp cashew brittle, chopped
4 choc-chip biscuits, crushed
For the sauce
1 cup sugar
½ cup double-thick cream
Pinch of salt
1 tbsp bourbon whisky
For the garnish
2-3 scoops vanilla ice-cream
Fresh cherries, halved
Stroopwafel

METHOD

For the cream
1. Fold the whipped cream and bananas together.
For the syrup
2. Combine the cherries, sugar and ½ cup water in a small pot over a low heat. Leave the syrup to simmer for 10 minutes, until thickened.
3. Remove from the heat and leave to cool.
For the crumble
4. Combine brittle and biscuits
For the sauce
5. Simmer the sugar and ¼ cup water over medium heat, stirring, for 15 minutes, until the mixture turns a deep amber colour.
6. Remove from the heat and add the cream, stirring continuously. Add salt and bourbon and place over the heat for 1 minute while stirring.
7. Pour into a heatproof dish and leave to cool. Store, covered, in the fridge.
8. Bring to room temperature to serve.
9. Build layers of cherry syrup, ice cream, choc-chip biscuit crumble, banana cream and cashew brittle.
10. Garnish with chopped cherries and a stroopwafel wedge.

The post The ultimate sundae appeared first on MyKitchen.

Bring out the wood and charcoal, because the weekend is almost here and there’s nothing better than standing around a fire with good friends making great food. Try this delicious braaied snoek recipe!

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS

For the cucumber pickle
½ cucumber, sliced into ribbons
Juice of 1 lemon
2 tsp sugar
1 tsp salt
For the peaches
¼ cup brown sugar
5 sprigs thyme
2 tbsp olive oil
4 peaches, halved
For the snoek
Zest of 1 lemon
⅓ cup olive oil
1 tbsp butter, melted
1 kg snoek fillets, cleaned

METHOD
For the cucumber pickle
1. Combine all of the ingredients. Leave to pickle for at least 1 hour.
For the peaches
1. Mix the sugar, thyme and oil. Pour over the peaches and leave to marinate for 30 minutes.
2. Braai peaches until charred and softened, for 2–3 minutes on each side, brushing with marinade to prevent them from sticking to the grill.
3. Set aside remaining marinade.
For the snoek
1. Whisk together lemon zest, olive oil, butter, salt and pepper. Brush over the snoek fillets.
2. Braai over warm coals for 5–10 minutes on each side, until cooked though. Keep on brushing with the lemon oil to prevent the fish sticking.
3. Set aside half of the snoek to use in samoosas and halloumi dogs. Serve the snoek with the cucumber pickle, grilled peaches and peach marinade.

The post Braaied snoek appeared first on MyKitchen.