Crisp pastry, creamy vanilla layers and a burst of raspberry – this mille feuille made with Selati Sugar is a dreamy dessert that’s as elegant as it is irresistible.   

 Raspberry and vanilla mille feuille 

Pronounced as “meel-foyle”, this dessert layers crisp pastry, creamy custard and juicy raspberries – a match made in heaven.  

Serves 6-8    

Ingredients 

For the custard   

4 egg yolks

½ cup (100g) Selati white sugar   

2 cups (500ml) milk   

¼ cup (35g) corn flour  

½ tsp (2.5ml) vanilla extract   

For the pastry 

1½ (375g) puff pastry sheets   

1 egg, beaten   

½ cup (110g) Selati castor snow   

Raspberries, to serve   

Pistachio nuts, toasted and chopped   

¼ cup (60ml) raspberry sauce or coulis

3 Tbsp (41g) Selati icing snow, for dusting   

Method 

1. For the vanilla custard, cream egg yolks and Selati white sugar  in a large mixing bowl until light and fluffy.  
2. Heat ⅔ of the milk in a large pot over medium-low heat until steaming.  

3. Pour ⅓ of the warm milk into the egg mixture while whisking. Then, pour the mixture back into the pot and whisk.  
4. Mix the remaining milk with the corn flour in a bowl. Give the corn flour mixture a good stir then pour into the milk mixture. Cook over medium heat for 10 – 15 minutes, stirring regularly with a whisk to prevent burning. (The mixture should thicken and bubble for at least 1 – 2 minutes for the corn flour to be fully cooked.)  
5. Once cooked, remove from heat and stir in vanilla.  
6. Pour the mixture into a wide, shallow bowl and cover with cling wrap directly on the surface of the custard. Allow to cool for about 30 minutes then place in the fridge to cool completely.  
7. Preheat oven to 180°C.  
8. For the pastry, cut the pastry sheets in half (15 x 20cm pieces).  
9. Place the 3 pastry sheets on a lined baking tray and weigh the pastry down with another baking tray. 
10. Bake for 20 minutes.  
11. Remove the top baking tray, brush the pastry with egg wash and sprinkle with Selati castor snow.  
12. Bake until golden, about 10-12 minutes. Set aside to cool.  
13. To assemble, pipe the custard on each pastry layer, dot with raspberries and sprinkle with pistachio nuts.  
14. Stack the layers on top of each other, then finish with raspberry coulis and a dusting of icing.  

For more information about Selati Sugar, visit www.selati.co.za. 

Recipe and styling: Lichelle May  

Photographs: Zhann Solomons  

The post Raspberry and vanilla mille feuille with Selati Sugar  appeared first on MyKitchen.

Say goodbye to waste and hello to flavour with these lightning-fast 1-2-3 Quick Pickles.

Made with everyday pantry staples and Selati Sugar, they’re the perfect way to add a punch of personality to any plate!

1,2,3 Quick pickles 

Serves: 4  

Ingredients 

750ml sunflower oil
2 bay leaves
2 cinnamon sticks 
 ¼ cup curry leaves
300g (about 3) onions, finely chopped 
Salt to taste 
3 Tbsp pickling spice 
1 cup Selati White Sugar 
3 whole garlic cloves, peeled
300g (about 2) large carrots, peeled and cubed 
2 Tbsp crushed garlic 
1 Tbsp crushed ginger 
300g cabbage, chopped 
300g green beans, peeled and cubed 
200ml vinegar 
3 green chillis  

Method 

1. In a pot, heat 2 cups of the oil with a bay leaf, cinnamon sticks and curry leaves. Bring to a simmer without burning the leaves.  
2. Once oil is infused with flavour, add onion. 
3. Sprinkle salt, pickling spice and sugar into the onion and cook this down until translucent, about 10 minutes.  
4. Add the garlic, carrots, reduce to low heat and cook for a further 10 minutes.  
5. Taste for seasoning and adjust salt where necessary. The flavour you taste here will determine your seasoning, but this will develop when storing.  You can also add more spices if desired.  
6. Add the vinegar and cook through until the acidity is no longer harsh, about 5 minutes.  
7. Toss in the cabbage, chilli and green beans.  
8. Scoop contents into sanitised jars, filling up with oil to cover completely. Cool.  
9. Refrigerate until needed. 
10. Refrigerate for two weeks to develop the flavour fully.   

Enjoy as a side dish next to curries, stews, pies and more. 

For more information about Selati Sugar, visit www.selati.co.za. 

Recipe & styling: Sjaan van der Ploeg

Photography: Donna Lewis

Also read: Sticky BBQ basting sauce with Selati Sugar 

The post Quick pickles With Selati Sugar appeared first on MyKitchen.

Crisp on the outside and fluffy on the inside, these tasty churros pure comfort and just what you need on a cold winter day! The best part? It’s made with Selati Sugar, of course! 

Delicious churros with Selati Sugar 

Ingredients 

For the choux pastry 

1 cup water 
2 Tbsp Selati Pure White Sugar
120g butter 
125g flour 
3 eggs 
Oil, for deep-frying 

For the cinnamon sugar  

200g Selati Golden Brown Sugar 
¼ tsp cinnamon  

Method 

1. Place water, sugar and butter in a small pot over high heat, stir to melt the butter. As soon as the mixture comes to a rolling simmer, remove from the heat.  
2. Add the flour and use a wooden spoon to stir thoroughly until no lumps of flour remain and the mixture is smooth. 
3. Place the pot back onto the heat and cook, stirring, for a minute. The mixture should come away from the sides of the pot to show it is ready.  
4. Place the mixture into a stainless-steel mixing bowl and spread up against the sides of the bowl to help cool it down.  
5. Once cool, add the eggs one at a time, thoroughly whisking between each until fully incorporated before adding the next.  
6. Fit a piping bag with a star nozzle. Use a pair of scissors to snip off the end of the plastic bag, allowing it to open. The end of the plastic should be halfway up the nozzle to allow for the pastry to be pushed out cleanly.  
7. Spoon the mixture into a piping bag and twist closed.  
8. To make the unique churro hearts, cut out 12-15 squares of baking paper.  
9. Carefully pipe one heart onto each piece of baking paper. 
10. Heat oil for deep-frying.  
11. Combine cinnamon sugar ingredients in a large, shallow bowl.  
12. To fry the churro hearts, hold the baking paper upside down close to the oil and use a spatula to ease the pastry off into it (hold it close to it doesn’t splatter).  
13. To make classic churros, simply squeeze pastry from the piping bag until your desired length, then snip it off using a pair of oiled scissors (this prevents the dough from sticking).  
14. Fry churros for 3-4 minutes until golden, turning frequently to fry evenly.  
15. Remove churros from the oil using a slotted spoon, immediately toss in cinnamon sugar, then and place on a cooling rack. Repeat with remaining pastry. 

The post Delicious churros with Selati Sugar  appeared first on MyKitchen.

Find yourself in a world delicious decadence when you try this easy-to-make chocolate cake recipe. Use Selati Sugar and spoil your loved ones with this yummy sweet treat.  

This cake uses the whisk-and-fold method. Fold in by hand instead of an electrical whisk to prevent overmixing. 

Chocolate cake with Selati Sugar  

Makes: one 3-Layer cake / Serves 12 

Ingredients 

½ cup (125ml) melted butter, cooled slightly
2 large eggs
2 cups (500ml) milk or cream
2 tsp (10ml) vanilla essence
2 cups (300g) cake flour
¾ cup (90g) cocoa powder
1½ Tbsp (22.5ml) baking powder
2 tsp (10ml) bicarbonate of soda
1 tsp (5ml) fine salt
2 cups (416g) SELATI GOLDEN BROWN SUGAR 

For the Italian meringue
(Makes 2-3 cups) 

1 cup SELATI PURE WHITE SUGAR
½ cup water
4 large egg whites
½ tsp cream of tartar 

Method

1. Preheat oven to 170°C. Line and grease three 15cm-cake tins. (Alternatively, use two 20cm tins for a 2-tier cake.) 
2. Whisk together melted butter, eggs, milk or cream and vanilla essence in a bowl of a stand-mixer fitted with a whisk attachment. 
3. In a separate bowl, sift together cake flour, cocoa powder, baking powder and bicarb. Add salt and sugar, then mix to combine. 
4. Fold wet ingredients into dry ingredients by hand, using a large spoon or spatula, until just combined and lump-free. (Be careful not to over-mix the batter.) 
5. Divide batter between the three cake tins. 
6. Bake for 25-30 minutes or until a skewer or toothpick inserted comes out clean. (Remember, a bigger cake tin will bake slightly longer.) 
7. Cool the cakes in the tin, about 20 minutes, before unmoulding and placing onto a wire rack to cool completely. 
8. For the meringue, combine sugar and water in small pot. 
9. Stir to dissolve, then bring to a boil without stirring again. Brush down the sides with a pastry brush dipped in water.  
10. Cook syrup for about 8-10 minutes, there should be no change in colour.  
11. Whisk egg whites and cream of tartar in a stand-mixer until soft peak stage.  
12. Slowly drizzle in hot syrup, while whisking egg whites at a medium speed until stiff peaks have formed and meringue is thick and glossy.  
13. Using a palette knife or back of a spoon, add dollops of meringue to your cake and torch using a kitchen blowtorch, if you like. 

The post Light and Luscious Chocolate Cake With Selati Sugar  appeared first on MyKitchen.

Try this easy-to-make (and delicious) waffle recipe with Selati Sugar. Whether you make it savoury or sweet – you’ll need no excuse to whip up a batch. 

Brussel waffles with Selati Sugar

Makes 4-6 waffles 

Using baking powder, this batter is the most common and requires no proofing. Perfect for when the craving hits as it can be prepared in minutes!  

Ingredients 

2 cups (240g) cake flour 
¼ cup (50g)  Selati Pure White Sugar 
1 ½ Tbsp (22ml) baking powder 
1 tsp (5ml) salt 
4 large eggs, separated 
1 ½ cups (375ml) milk 
¼ cup (60ml) melted butter 
1 tsp (5ml) vanilla essence   

Method  

1. Combine flour, sugar, baking powder and salt into a bowl.  
2. Gradually add egg yolks and milk into mixture.  
3. Fold through melted butter and vanilla.  
4. Whisk egg whites to stiff peak stage, this should take about 4-6 minutes.  
5. Fold egg whites into waffle mixture until well combined.  
6. Take ¼ cup of waffle batter and ladle into a waffle iron. Cook for about 3-4 minutes or until golden.  
7. Set aside and repeat with remaining batter.  

MIX & MATCH 

There are a variety of ways to turn the ordinary waffle batter into an extraordinary sweet or savoury affair. Try these tasty combo’s at your next brunch soiree!    

Beetroot & Mozzarella:  

Add ¼ cup grated pickled or cooked leftover beetroot, ½ cup grated mozzarella cheese, 2 Tbsp chopped fresh chives and 1 tsp Dijon mustard to 1x batch waffle batter. Season and mix well to combine.

Baby marrow & Cheddar:  

Add ½ cup grated baby marrows, ½ cup grated cheddar cheese, 2 tsp chilli flakes and 2 Tbsp chopped fresh parsley to 1x batch waffle batter. Season and mix well to combine.

Choc Berry:  

Add 1 slab chopped milk or dark chocolate and a handful of fresh raspberries to 1x batch waffle batter. Mix well to combine.

Caramel & nut:  

Add ¼ cup caramel treat and 2 Tbsp chopped mixed nuts (almonds, pecans or pistachios) to 1x batch waffle batter. Mix well to combine.

Photography: Zhann Solomons

Also read: Make these tasty sweet treats with Selati Sugar

The post Brussel waffles with Selati Sugar appeared first on MyKitchen.

It’s the most wonderful time of the year – and the perfect time to treat yourself to a yummy dessert. Spoil your family with these decadent fudgy caramel brownies. It’s the ultimate festive treat!
 

Serves 9 // Hands-on time: 20 minutes // Hands-off time: 40 minutes 

Ingredients 

1 cup (200g) Selati Pure White Sugar
1¼ cups (243g) Selati Muscovado Sugar
1 cup (227g) butter, melted
½ cup cream
3 large eggs
2⅓ slabs (350g) dark chocolate, melted
½ cup (56g) self-raising flour 

Want to try them in the microwave? Microwave cooking times may vary due to wattage. Use the timings below as a guide. 

Method 

1. Preheat the oven to 180ºC. Line a 23cm square baking dish with baking paper and grease with non-stick cooking spray.

2. Place a medium-sized pot on medium-high heat. Add the Selati Pure White Sugar and ¼ cup of water and stir the mixture once. Simmer the mixture for 4-5 minutes until it turns light amber in colour, being careful not to stir the mixture while it’s simmering. (Tip: stirring the sugar mixture will form lumps.)

3. Remove the pot from the heat and whisk in the cream and ¼ cup of butter. Add the bubbling caramel back to the heat and whisk for 1 minute until the caramel is well dissolved and silky smooth. Transfer the caramel to a bowl and set aside to cool.

4. In a mixing bowl, whisk the eggs with an electric beater until pale, airy, and doubled in volume. Add the Selati Muscovado Sugar and whisk until the mixture has thickened. (Tip: Muscovado sugar adds a delicious nutty flavour to your bake)

5. Add the melted chocolate and remaining ¾ cup of melted butter to the bowl and fold the ingredients until combined. Sieve in the flour and gently fold until a smooth brownie batter has formed.
6. Transfer ¾ of the brownie batter to the prepared baking dish and spread the batter evenly to form a smooth surface.

7. Bake the brownies for 20 minutes or until almost cooked through and still gooey in the centre.

8. Remove the brownie from the oven and generously drizzle half the caramel over the batter, reserving the remaining half for serving. Add the remaining ¼ of the brownie batter over the caramel.

9. Bake the brownies for a further 20 minutes until almost cooked through and still gooey in the centre.

10. Allow the brownies to cool for 1 hour before cutting them into squares.

11. Serve the brownies on a platter, drizzle with the reserved caramel and enjoy!

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