Golden, fluffy and ready to steal the spotlight – International Waffle Day (25 March) is the perfect excuse to indulge. From classic Belgian waffles and savoury caprese creations to churro twists and crispy chicken buttermilk stacks, these delicious recipes prove that waffles are the ultimate treat for every occasion. 

Belgian waffles 

Makes 8-10  

Ingredients  

1½ cups (375ml) + ¼ cup (60ml) milk
⅓ cup (76g) butter, cubed
1½ tsp (7ml) instant yeast
2½ Tbsp (37ml) sugar
¼ tsp (1ml) salt
2 cups (240g) cake flour
2 large eggs 

Method  

1. In a pot, heat 1½ cups milk and butter together then cool slightly until it reaches lukewarm temperature.
2. Pour into a large bowl, add yeast, sugar, salt, flour and eggs then whisk until combined (the mixture might be lumpy). 
3. Cover with a cling wrap and set aside to proof for 1-2 hours. 
4. Remove cover, stir and add milk to loosen the batter slightly (it should still be thick). 
5. Ladle ¼ cup (60ml) of the mixture into a preheated waffle iron and cook for about 3-4 minutes or until golden and crispy. 
6. Set aside and repeat with remaining batter.
7. Serve warm. 

Recipes and styling: Chad January
Photographs: Zhann Solomons 

Savoury caprese salad waffles   

Serves 4  

Ingredients  

For the waffles:  

1 egg
1 cup flour, sifted
1 cup milk
¼ cup (60ml) vegetable oil
½ Tbsp (7.5ml) sugar
2 tsp (10ml) baking powder
¼ tsp (1ml) salt
2 tsp (10ml) basil pesto   

For the tomatoes:  

1 Tbsp (15ml) oil
2 cups baby tomatoes  

To serve: 

1 cup mozzarella, torn into pieces
1 avocado, sliced
½ cup fresh basil, torn
4 Tbsp (60ml) basil pesto
2 Tbsp (30ml) olive oil
Salt and milled pepper  

Method  

1. For the waffles, preheat a waffle iron.
2. In a large bowl, beat the eggs until light and fluffy.
3. Mix in the flour, milk, oil, sugar, baking powder, salt and pesto until combined. 
4. Spray the preheated waffle iron with non-stick cooking spray.
5. Pour a small quantity of batter onto the hot waffle iron and cook waffles in batches until golden brown and cooked through. 
6. For the tomatoes, heat the oil in a pan over medium heat. Add the tomatoes and fry until they start to soften and blister, about 3-5 minutes.
7. To serve, top each waffle with blistered tomatoes, torn mozzarella, avocado slices and basil. Drizzle with basil pesto and olive oil, then season with salt and pepper. 

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

Churro waffles 

Makes 8-10 

Ingredients 

For the churros: 

2 cups (500ml) water
¾ cup (180g) butter, chopped
2 tsp (10ml) vanilla essence
1 tsp (5ml) salt
2 cups (240g) cake flour
4 large eggs 

¼ cup (60g) granulated sugar
1 Tbsp (15ml) ground cinnamon
¼ cup (60ml) melted butter
Melted dark or milk chocolate, for serving 

Method 

1. Add water, butter, vanilla and salt to a pot over high heat, stir to melt and bring to a rapid boil. 
2. Remove pot from the heat, add the flour and mix thoroughly with a wooden spoon until a smooth paste forms. 
3. Transfer the paste to a bowl and cool for about 10 minutes, until you can press your finger into the mixture for more than 5 seconds (too hot and the mixture will cook the eggs). 
4. Add the eggs one at a time, beating until completely combined before adding the next. 
5. Combine sugar and cinnamon in a large bowl. 
6. Ladle ¼ cup of mixture into a waffle iron and cook for about 3-4 minutes or until golden.
7. Remove and brush immediately with melted butter, then toss in cinnamon sugar to coat. Set aside. 
8. Repeat with remaining batter and serve hot and drizzled with melted dark or milk chocolate. 

Recipes and styling: Chad January
Photographs: Zhann Solomons 

Crispy chicken buttermilk waffles 

Serves 5–6 

Ingredients 

For the savoury buttermilk waffles:  

½ cup (125ml) melted butter 
2 Tbsp (30ml) sugar 
2 large eggs, beaten 
1¾ cups (270g) flour 
2 tsp (10ml) baking powder 
1 tsp (5ml) bicarbonate of soda 
1 tsp (5ml) salt 
1¾ cups (430ml) cultured buttermilk 
Handful parsley, finely chopped 
1 tsp (5ml) smoked or regular chilli flakes (optional)  

For the crispy chicken:  

1½ cups corn flakes 
¾ cup coarse breadcrumbs 
1 tsp each flaky salt and milled pepper + extra for seasoning 
8-12 deboned chicken thighs 
½ cup flour 
2 large eggs, beaten 
Canola oil, for frying  

Wilted greens, to serve 
5-6 large eggs, fried to your liking 
Milled pepper 
Micro greens, to garnish  

Method 

1. For the savoury buttermilk waffles, mix together butter, sugar and egg. 
2. Sift the flour, baking powder, bicarbonate of soda and salt in another bowl. 
3. Add the buttermilk, parsley and chilli flakes, if using. Mix well to create a loose batter.  
4. Spray a waffle iron with non-stick spray and heat up.  
5. Bake the waffles in batches until they are all made. Set aside until needed. 
6. Crush the corn flakes to the same size as the bread crumbs, mix to combine and then season.  
7. Heat oil for frying. 
8. Cut each chicken thigh in half, length wise. Season. Dust in flour and shake off excess, dredge in egg and cover in bread crumb mixture. 
9. Fry the chicken for about 3-4 minutes per side or until cooked, golden and crispy. Drain on kitchen paper and season with salt. 
10. To serve, top waffles with wilted greens, crispy fried chicken and fried egg. 
11. Finish with a crack of black pepper and some micro greens. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons 

 Also read: Tools that take our MK team’s baking to the next level 

The post 4 Irresistible waffle recipes to try anytime appeared first on MyKitchen.

A thick, soft and chewy crust that is thicker than a typical thin crust when you make this delicious salami and olive pan pizza. 

Salami & olive pan pizza

Makes 1 (35cm) pizza 

Ingredients

Bread flour, for dusting
600g store-bought bread dough
Olive oil, to grease the pan
⅔ cup pizza sauce 
1½ cups (225g) grated mozzarella
20g sliced salami
¼ cup whole black pitted olives
½ tsp dried origanum
Salt and milled pepper 

Method

1. Preheat the oven to 200°C.
2. Dust a clean work surface with flour and roll dough into a 32cm circle of about 2-3cm thick. 
3. Generously grease a 35cm round, deep pan with olive oil. Place dough into the pan, pressing up to the sides. 
4. Flatten the dough in the middle slightly to create a thick border and use a fork to indent the pizza base. Bake for 5 minutes. 
5. Spread pizza sauce over the base and sprinkle with grated mozzarella. 
6. Top with salami, olives and sprinkle with origanum. Season. 
7. Bake the pizza for about 12-15 minutes or until cooked and golden. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Sardine pizza with caramalised onions

The post Salami & olive pan pizza appeared first on MyKitchen.

Swap olives for sliced figs, crumbled feta or sliced peppers.

Sardine pizza with caramelised onions

Makes 2 x 25cm pizzas 

Ingredients

For the caramelised onions 

1 red onion, halved and thinly sliced
1 Tbsp vegetable oil
2 Tbsp butter
3 Tbsp granulated sugar

1kg store-bought bread dough
Olive oil, for brushing
70g tomato paste
250g mozzarella, torn
4-6 black olives, quartered
3 sprigs thyme, leaves picked
2 sardine fillets, drained
Salt and milled pepper 

Method

1. Place onions in a pan over medium-low heat along with the oil and butter. 
2. Stir and sauté for 10minutes until translucent.
3. Without stirring, sprinkle over the sugar and simmer for another 10 minutes. 
4. Stir onions for a final mix, then remove from the heat.
5. Preheat oven to 200°C.
6. Divide dough into two portions. Roll out into flat circles, pressing from the centre outward to create a risen rounded outer edge. 
7. Brush surfaces with oil, then lather tomato paste over the bases. 
8. Bake for 5 minutes to par-cook. Remove.
9. Dot pizzas with mozzarella, onions, olives and thyme. 
10. Halve sardines and remove bony spine. Flake fish over pizzas. 
11. Drizzle pizzas with extra olive oil, season and bake for another 10-15 minutes, until puffed, charred and gooey. 

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

Also read: Sicilian sardine pasta

The post Sardine pizza with caramalised onions appeared first on MyKitchen.

Classic scones, each with their own flavour twist.  

Sweet & savoury scones

Makes 8 (per variation)  

Ingredients

For the sweet scones  

3 cups (450g) flour
1 Tbsp (15ml) baking powder
½ tsp (3ml) bicarbonate of soda
¼ cup (55g) caster sugar
1 tsp (5ml) salt
½ cup (125g) cold butter, cubed
1 cup (250ml) buttermilk + extra if needed
1 cup (250ml) frozen raspberries
Milk, for brushing   

For the savoury scones  

3 cups (450g) flour
1 Tbsp (15ml) baking powder
½ tsp (3ml) bicarbonate of soda
1 tsp (5ml) salt
½ cup (125g) cold butter, cubed
1 cup (250ml) buttermilk + extra if needed
½ cup (60g) grated Cheddar
2 Tbsp (30ml) of each chopped chives and parsley
1 egg wash, for brushing  

Method 

1. Preheat oven to 160°C.  
2. Sift flour, baking powder and bicarb together in a bowl. Add sugar and salt.  
3. Add butter and rub into the flour using your fingertips until a rough crumb forms.  
4. Add buttermilk andmix just until a rough dough forms. 
5. Turn dough out on a floured surface.  
6. Scatter dough with flavourings. (For sweet scones scatter the raspberries, for savoury scones use cheese and herbs.)   
7. Knead the dough lightly, folding fillings and mixture in on itself, working in all the liquid and flour, making sure to not over-knead. Shape dough into a 5cm-thick, oblong shape.  
8. Use a 5cm round glass or cookie cutter to cut out 8 scones. Bring together leftover dough to cut out any extra scones. 
9. Arrange on a tray and brush scones with milk or egg wash.  
10. Bake for 15-18 minutes, or until golden and light for it’s size.  
11. Serve warm. 

Recipes and styling: Sjaan van der Ploeg
Photographs: Zhann Solomons  

Also read: Mini drop scones with jam and cream

The post Sweet & savoury scones appeared first on MyKitchen.

Introducing the magic of unlikely food marriages. It’s evident that opposites attract when bizarre flavour pairings turn out to be delicious!  

1. Beetroot  & chocolate 

Earthy meets indulgent: The natural sweetness and earthiness of beetroot adds depth to the flavour profile of chocolate by enhancing its richness. Additionally, it gives baked items a velvety feel by adding moisture.  

2. Apricot jam  

Sweet meets savoury: A balance of sweet and savoury flavours is produced by the tart sweetness of the apricot jam cutting through the richness of the eggs. It’s a surprisingly tasty combination that effortlessly complements scrambled eggs and omelettes.  

3. Pickles & peanut butter  

Crunchy meets creamy: The smooth, creamy texture of peanut butter is a wonderful contrast to the sharp crunch of pickles. This sweet-salty combo is a peculiar but tasty snack.  

4. French fries & milkshake 

Sweet meets salty: Combining the best of sweet and salty flavours with variations in temperature and texture, dipping crispy fries into a creamy milkshake (or soft serve) produces a delightful sensory experience.  

5. Strawberry & balsamic vinegar   

Sweet meets tangy: A tangy depth of flavour is added by balsamic vinegar, which intensifies the sweetness of juicy strawberries. This is a sophisticated match, with a hint of acidity that brings out the natural fruitiness.  

6. Peanut butter & chutney 

Salty meets sweet: we know that creamy peanut butter and sweet jam or jelly is a winning combo. For a PB&J from SA, we recommend swapping jam for Mrs. Balls chutney for a winning combo.  

7. Bacon & fried banana  

Smokey meets sweet: Fried bananas’ caramelised sweetness and bacon’s smoky saltiness go hand in hand. They combine to make a rich, savoury-sweet combination that is impossible to resist.

Words: Lichelle May 

Photography: Fresh Living Magazine  

Also read: We combined two favourites to make this decadent chocoflan

The post Bizarre food pairings that are delicious appeared first on MyKitchen.

Give ouma’s pumpkin fritters a run for their money! From sweet to savoury and everything in-between, Gail Damon gives this timeless classic some festive flair.   

Carrot cake-spiced baked fritters 

Makes 12-15 

Carrot cake meets pumpkin fritter in just one bite! 

Ingredients

400g pumpkin, cooked and mashed
2 carrots, cooked and mashed
3 eggs
3 Tbsp honey
2 cups self-raising flour
1 ½ tsp cinnamon
1 tsp ground ginger
1 tsp mixed spiced
Pinch of salt

For the cream cheese  

175g medium-fat plain cream cheese
1 cup icing sugar + extra for dusting
1 lemon or 2 limes, zested and juiced

Method 

1. Preheat oven to 180°C.
2. Grease two 6-hole Bundt tin trays with butter, adding flour to each bunt hole. Shake to coat well and discard excess flour.
3. Combine pumpkin, carrot, eggs and honey and mix well.  
4. Sift together flour and spices, then add salt.
5. Gradually fold wet mixture into dry ingredients.
6. Divide batter between prepared Bundt trays.
7. Bake for 45-50 minutes
   or until a skewer inserted in the centre comes out clean.  
8. Cool in the tins for 5–10 minutes, then unmould.
9. For the cream cheese, combine all ingredients and mix until smooth.
10. Dollop zesty cream cheese over warm pumpkin fritters and dust generously with icing sugar to serve.  

Festive sprinkle
Take this dish up a notch with a sprinkling of candied seeds. Simply toss ¼ cup each pumpkin-, sunflower-, and sesame seeds with 1 tsp canola oil and 1-2 Tbsp honey or golden syrup. Spread evenly onto a baking tray lined with baking paper, and bake at 180°C until golden and crunchy.

Pumpkin fritters with miso caramel 

Makes 20-25 

Salted caramel does not stand a chance! This miso caramel is literally EVERYTHING, combined with the sweetness of the pumpkin, it’s a match made in flavour heaven.  

Ingredients

500g pumpkin, cooked and mashed
3 eggs
3 Tbsp honey
2½ cups self-raising flour
1 tsp ground aniseed
1 tsp ground cumin
1 tsp ground cinnamon
Pinch of salt
Oil, for deep frying

For the miso caramel  

1 cup sugar
¼ cup water
2 heaped tsp white miso paste
½ cup butter, cubed
½ cup cream

Method 

1. Combine cooled pumpkin, eggs and honey and mix well. 
2. In a separate bowl, sift together flour and spices, then add salt. 
3. Gradually fold wet mixture into dry ingredients. 
4. Heat oil over medium heat until shimmering hot.
5. Drop a heaped tablespoon of the batter into the hot oil and fry until golden and cooked through. Drain on kitchen paper. Repeat with remaining batter. 
6. For the miso caramel, combine sugar and water over medium heat, mixing until sugar has dissolved. 
7. Bring to a simmer and cook until sauce turns a caramel colour. Immediately add miso paste, butter and cream then stir until smooth. Cool completely. 
8. Serve fritters hot, drizzled with caramel or serve on the side as a dipping sauce. 

Pumpkin & parmesan fritters 

Makes 20-25 

Halve the amount of pumpkin and replace with grated sweet potato, if you like.  

Ingredients

4 cups (about 600g) grated pumpkin
½ cup grated Parmesan
½ tsp ground nutmeg
3 Tbsp self-raising flour
Salt and milled pepper
1½ Tbsp milk
1 egg
Glug olive or canola oil

For serving

Handful sage, fried (or use fresh coriander instead) 
Parmesan shavings
Sweet chilli sauce

Method 

1. Combine pumpkin, cheese, nutmeg and flour. Season.
2. Whisk together milk and egg. Stir into pumpkin mixture to combine. 
3. Heat oil over medium heat and shallow-fry 1 heaped tablespoon of the mixture for 6-8 minutes, flipping halfway through until golden, crispy and cooked through. 
4. Repeat until mixture
   is done.
5. Serve scattered with sage and Parmesan, with sweet chilli sauce on the side.  

Recipes & styling: Gail Damon 

Photographs: Zhann Solomons 

Also read: Low-carb pumpkin and sage cannelloni

The post 3 festive twists on pumpkin fritters appeared first on MyKitchen.