rich - MyKitchen https://mykitchen.co.za/tag/rich/ Money-saving meals for every day Tue, 31 Mar 2026 15:52:14 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://mykitchen.co.za/wp-content/uploads/2017/02/MK-logo-32.jpg rich - MyKitchen https://mykitchen.co.za/tag/rich/ 32 32 Toasted marshmallow ice cream https://mykitchen.co.za/toasted-marshmallow-ice-cream/ Tue, 31 Mar 2026 15:52:14 +0000 https://mykitchen.co.za/?p=21955

Add an element of crunch by folding through chopped nuts or melted chocolate.  Toasted marshmallow ice cream  Makes 1.5L  Ingredients 1 can (385g) condensed milk 1 tsp (5ml) vanilla essence 2 cups (500ml) whipping cream 1–2 packets (150g each) pink and white mini marshmallows    Method Whisk together condensed milk and vanilla. In a separate bowl, whisk cream until […]

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Add an element of crunch by folding through chopped nuts or melted chocolate. 

Toasted marshmallow ice cream 

Makes 1.5L 

Ingredients

1 can (385g) condensed milk
1 tsp (5ml) vanilla essence
2 cups (500ml) whipping cream
1–2 packets (150g each) pink and white mini marshmallows 

 

Method

  1. Whisk together condensed milk and vanilla.
  2. In a separate bowl, whisk cream until it forms stiff peaks.
  3. Gently fold cream into the condensed milk mixture, trying to retain as much air as you can. 
  4. Preheat the oven grill and line a tray with foil.
  5. Spread marshmallows evenly on the foil and toast for 5-8 minutes, checking often (the more you toast, the deeper the flavour becomes). 
  6. Scoop marshmallows into the cream mixture, breaking up any clumps that form. 
  7. Pour into a freezer-safe container and freeze for at least 8 hours, or overnight. 
  8. Scoop into sugar cones or serve in bowls.

 

Recipes & styling: Lichelle May
Photography: Zhann Solomons

Also read: Semifreddo 3 ways 

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]]> Hake puttanesca https://mykitchen.co.za/hake-puttanesca/ Thu, 15 Jan 2026 07:32:33 +0000 https://mykitchen.co.za/?p=21530

In many Mediterranean and East Asian cultures, fish symbolises wealth and good fortune due to its abundance and the wordplay on “surplus” in Chinese. In this recipe the flaky hake makes for a bold, Italian-inspired pasta. Hake puttanesca Serves 4    Ingredients 1½ Tbsp (22.5ml) olive oil, + extra for drizzling 1 onion, finely chopped 4 cloves garlic, finely chopped 1 Tbsp (15ml) dried origanum 4 anchovy […]

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In many Mediterranean and East Asian cultures, fish symbolises wealth and good fortune due to its abundance and the wordplay on “surplus” in Chinese. In this recipe the flaky hake makes for a bold, Italian-inspired pasta.

Hake puttanesca

Serves 4 

 

Ingredients

1½ Tbsp (22.5ml) olive oil, + extra for drizzling
1 onion, finely chopped
4 cloves garlic, finely chopped
1 Tbsp (15ml) dried origanum
4 anchovy fillets, chopped
2 Tbsp (30ml) caper berries
2 Tbsp (30ml) tomato paste
1 can (410g) chopped and peeled tomatoes
1 cup (250ml) water
1 Tbsp (15ml) soy sauce
1 Tbsp (15ml) brown sugar
70g pitted green olives
Salt and milled pepper
2 (150-200g each) hake fillets
250g spaghetti, cooked according to packet instructions
Handful Italian parsley, chopped 

 

Method

  1. Heat olive oil in a large pan over a medium heat. Sauté onion for about 8 minutes. 
  2. Add garlic, origanum, anchovies, capers and tomato paste and sauté another 2-3 minutes. 
  3. Add canned tomatoes, water, soy sauce, sugar and olives. Season. Cook the sauce for about 10-12 minutes on a high heat until slightly thickened. 
  4. Lower the heat and add the hake fillets, cover with a lid and steam in the sauce until the fish is cooked, about 10 minutes. Gently flake fish in the pan. 
  5. Toss cooked pasta through the sauce, sprinkle with parsley and milled black pepper to garnish. 

 

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Steamed Asian hake & cabbage parcel 

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