These two delicious recipes will have you channelling your inner 007 in no time on 21 June, World Martini Day. 

Rose water martini with candy floss   

Serves 2  

Ingredients 

2 tots (50ml) vodka
2 tots (50ml) pink gin
2 Tbsp rose syrup
1 lime
1 cup soda water
Candy floss
Crushed ice 

Method 

1. Combine crushed ice, 2 tots (50ml) each vodka and pink gin, 2 Tbsp rose syrup, juice of 1 lime and 1 cup soda water in a cocktail shaker. 
2. Shake for about 30 seconds and divide between two chilled cocktail glasses. 
3. Top each glass with lime slices and candy floss just before serving, as it melts into the drink quite quickly.

Recipes & styling: Sjaan van der Ploeg 
Photographs: Fresh Living Magazine 

Chocolate martini 

Serves 4  

Ingredients 

150g dark chocolate, chopped  
3 cups Baileys Irish Cream liqueur  
1 cup chocolate liqueur 
1 cup ice
Gingerbread stars, to serve 

Method 

1. Place 4 martini glasses in the freezer.
2. Carefully melt the chocolate over a double boiler or in a microwave.
3. Remove the glasses from the freezer.
4. Using a spoon, spread a layer of chocolate in the shape of a half-moon on the inside of each glass.
5. Combine the liqueurs in a cocktail shaker or screw-top jar filled with about 1 cup of ice. Shake until thoroughly chilled.
6. Strain the martini into the prepared glasses.
7. Serve your martinis with a few gingerbread stars (perfect for dipping) dusted lightly with icing sugar. 

Recipe & styling: Sjaan Van Der Ploeg  
Photography: Zhann Solomons

The post 2 must-try martinis for World Martini Day  appeared first on MyKitchen.

Take a trip to the Middle East with only one bite of these sticky, sweet filled pancakes.

Rose and orange custard pancakes

Makes 16 

Ingredients

1 tsp (5ml) instant dry yeast
1 tsp (5ml) sugar
1½ cups (375ml) lukewarm milk
1 cup (150g) flour 
½ cup (168g) semolina flour
¼ cup (60ml) water  

For the filling 

1 cup (250ml) cream
1 cup (250ml) milk
¼  cup (60ml) condensed milk 
⅓ cup (40g) cornflour
½  cup (125ml) water
2 tsp (10ml) rose water
2 tsp (10ml) orange blossom water  

For the syrup  

1 cup (200g) sugar
½  cup (125ml) water
1 Tbsp (15ml) lemon juice
1 tsp (5ml) rose water
1 tsp (5ml) orange blossom water
1 lemon, zested
6-8 small dried rose petals, crushed, to decorate
¼ cup (60ml) pistachio nuts, finely chopped, to decorate  

Method

1. For the pancakes, combine the yeast, sugar and milk in a bowl, then set aside until frothy. 
2. Place the flours into a mixing bowl, add the yeast mixture and mix to combine.
3. Allow the mixture to rest in a warm area for about 20 minutes to 1 hour. 
4. Heat a non-stick pan on a medium heat and spray with non-stick spray. 
5. Pour about 1/4 cup of the pancake mixture into the pan and allow to cook only one side. Once the top part has formed bubbles and is no longer raw, the pancake is ready. Fold together the two edges then pinch together to form a cone shape. 
6. For the filling, place the cream, milk and condensed milk in a medium-sized pot over medium heat.
7. Mix together the cornflour and water to form a slurry. 
8. Once the cream mixture is steaming, add the cornflour slurry and allow it to cook until boiled and thickened, about 10-12 minutes. Stir regularly to prevent the mixture from burning. 
9. Once thickened, turn off the heat and add the rose and orange blossom water.
10. To finish, place the sugar, water and lemon juice in a small pot over a high heat. Boil for about 5 minutes. Turn off the heat then add the rose and orange blossom water. Set aside to cool slightly. 
11. Fill pancakes with the filling and drizzle with the syrup. Sprinkle the front part, alternating with various toppings such as lemon zest, dried rose petals and pistachio nuts. 

Cook’s tip: When using cornflour as a thickening agent, the mixture must boil for the cornflour to cook completely. Otherwise your filling will have a grainy mouthfeel.   

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Rooibos and vanilla custard slices

The post Rose and orange custard pancakes  appeared first on MyKitchen.

Spritely tipples to keep things light and merry around the festive table.  

Rose water martini with candy floss  

Serves 2 

Topping each glass with pillows of candy floss really brings through that over-the-top festive feel. 

Combine crushed ice, 2 tots (50ml) each vodka and pink gin, 2 Tbsp rose syrup, juice of 1 lime and 1 cup soda water in a cocktail shaker. Shake for about 30 seconds and divide between two chilled cocktail glasses. Top each glass with lime slices and candy floss just before serving, as it melts into the drink quite quickly.

Recipes & styling: Sjaan van der Ploeg 

Photographs: Fresh Living Magazine 

Also read: Gin cocktail with rose and lime

The post Rosewater martini with candy floss appeared first on MyKitchen.

Here’s what the MyKitchen Editor is loving at the moment

Warm and cosy

We’re smack bang in the middle of winter and there are few things I can’t live without – one of which is my trusty gas heater! It took me the longest time to get one but now that I have it, I can’t imagine going through this season without it. I was worried about gas consumption, but I’ve found that leaving it on one bar for just a few hours a day does the trick in keeping my flat nice and toasty!

Food for your skin

One of my favourite pastimes is looking for ways to use common kitchen ingredients on my hair and skin – and a recurring star is rose water! I often splurge on organic rose water (no, not the one that you use in your milkshake!), and use this fragrant ingredient to help soothe my skin. If your skin tends to feel dry in winter like mine, then using a little bit as a toner in the morning makes a world of difference in leaving your skin soft and hydrated. Plus, it smells amazing and can also assist in balancing the skin’s oils! Be sure to do a patch test first though, as food ingredients can often cause allergic reactions
when applied topically.

Keep hydrated

For some reason, the one thing I always forget to do in winter is to hydrate! It’s quite hard to remember to drink water when it’s chilly outside, but not having enough can cause so many unnecessary health risks. In winter, I try to drink lots of tea to ensure that I’m getting enough water. A simple water-based drink that I enjoy during this time of year is a ginger tea made with fresh ginger, a stick of cinnamon, 2 cloves, and a dash of honey and lemon. Did I mention that it’s healthy, too? It’s a win-win!

Sea harvest

Need to reel in a quick and tasty dinner? Try Sea Harvest Oven Crisp fillets – available in Lightly Seasoned, Lightly Lemon and Garlic & Parsley. These wild-caught fish fillet portions are coated in a golden crumb and can be cooked straight from frozen. I love eating it with a cooked pasta, tossed in ready-made basil pesto and some freshly steamed baby peas for a quick and tasty meal that’s packed with omega-3s. Don’t forget to add a squeeze of lemon for freshness before serving! 

Loco for coconuts

It’s pretty difficult to choose a favourite pantry staple but if I had to, then rich and creamy tins of coconut milk and cream is right up there! I always have them on hand and no shopping trip is complete without adding a few tins to my shopping cart. I firmly believe that they both elevate the taste of sweet and savoury dishes such as mousses, curries and even soup! Another warming drink that I love to have on a cold and misty morning is a chocolate coconut latte – simply warm ½ tin coconut milk with ½ cup water, a dash of maple syrup, some cinnamon and a tbsp of cocoa for a smooth and chocolatey drink! 

Photography: Gallo/gettyimages, Freepik, Pexels,  courtesy images

Have you ever had trouble keeping herbs fresh? Here are our tips to keep them at their best for longer. (in the fridge and freezer)

The post MyKitchen Editors Top Picks For The Month appeared first on MyKitchen.

Delicately flavoured rose water is used a lot in Middle Eastern cuisine. Try this sweet rose-water milk pudding with candyfloss, a traditional Iranian treat!

SERVES 8 // COOKING TIME 20 min, plus 4 hours chill time

INGREDIENTS
2 cups milk or coconut milk
75 ml cornflour
½ tbsp rose water
½ cup cream
¼ cup sugar
½ cup apricot jam
Candyfloss, to serve

METHOD
1. Bring ½ cup milk, cornflour and rose water to the boil.
2. Place remaining milk, cream and sugar in another pot. Cook over medium-low heat, whisking, until boiling.
3. Slowly add cornflour mixture. Cook over low heat for 2 minutes, stirring, until thickened.
4. Pour into glasses and cool to room temperature. Chill in the fridge for at least 4 hours.
5. To serve, add 1 tbsp jam to each glass of pudding and top with some candyfloss.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Traditional Turkish delight is another Middle Eastern delicacy perfect for indulging!

The post Rose-water milk pudding with candyfloss appeared first on MyKitchen.

Put your sweet-making skills to the test with this rose-flavoured classic! A batch of Turkish delight is a perfect way to treat yourself and the fam.

MAKES 20 // COOKING TIME  4 hours 20 min

INGREDIENTS
2 tbsp gelatin
200 g caster sugar
60 g cornflour, plus extra to dust
2 tbsp lemon juice
90 g icing sugar, plus extra to dust
Pinch cream of tartar
Red food colouring
2 tsp rose water

METHOD
1. Line a 10 × 20 cm baking tin with baking paper.
2. Pour 280 ml hot water into a microwave-safe bowl. Sprinkle the gelatin over it. Whisk with a fork so the grains dissolve, then leave to bloom (swell) for a few minutes until thick and spongy.
3. Add caster sugar. Microwave on high for 5 minutes. Stir well. Microwave for 5 more minutes until thick and syrupy.
4. Mix together cornflour and lemon juice. Whisk into the hot sugar mixture, along with the icing sugar and cream of tartar. Microwave on high for another 3–5 minutes.
5. Add colouring and rose water.
6. Pour into prepared baking tin and leave to set, about 4 hours.
7. Cut into squares and dust with a little cornflour and icing sugar. Store in a single layer in an airtight container in a cool place (don’t keep in the fridge).

Recipe & styling: Caro Alberts
Photography: Juliette Bisset // HMimages.co.za

The post Turkish delight appeared first on MyKitchen.