Eggs are the unsung heroes of so many of our favourite sweet treats. MK deputy food editor Sjaan van der Ploeg lifts the veil on the hard work eggs are doing behind the scenes to transform our cakes, meringues and mousses into showstoppers. 

The egg that could    

Eggs are the crucial building blocks of baking: sure, they’re not essential for all baking, but when they are included, their role is invaluable. Despite this special role, describing a dessert or baked treat as ‘eggy’ has never been a compliment. ‘Fluffy’, ‘buttery’, ‘creamy’, ‘lemony’ of course, but never ‘eggy’.   

The truth is that in fact eggs are a huge reason why baked goods can become fluffy, creamy and buttery. They take a humble backseat, pushing others forward, to help them shine. This makes them the ultimate team player, behind-the-scenes miracle worker and selfless giver. What do they ask of the humble baker in return? Just to be treated right. 

 

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How they make magic 

In some cases, though, eggs do in fact get their chance to shine. The ridges, valleys and hills of a pavlova stand up confidently but also delicately. A mixture of both is needed to also make this temperamental treat. And patience. And an oven that doesn’t hate you.  

But it’s the making of the pavlova that really puts you into some sort of trance. As your gloopy egg whites begin to whirl and smash against the bowl from the force of the beaters, the tiny, clustered proteins begin to expand. As they unravel, they stretch out almost like arms, working with each other to envelope as many tiny air bubbles as they can, thus forming a large structure full of bubbly, fluffy, cloud-like texture.  

When sugar is slowly added to this cloud, the granules interact with the water held within the egg white’s structure, simultaneously dissolving and providing reinforced structure to the mixture.   

 

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This is why a meringue feels more stable when scooped compared to whipped egg whites on their own. Meringue adds a thick volume to a batter, whereas whipped egg white adds a soft volume to a batter. Both still work their magic when they are baked, the millions of air pockets contained securely within the proteins and sugars expanding to create an airy, light bake.  

Faith like egg whites 

The same goes for making chocolate mousse. Whipped egg whites (or a meringue) are folded into a melted mixture of chocolate, cream and additions like butter and flavourings. The fat from the chocolate and cream suspends the egg white air bubbles, protecting them from collapsing. Once placed in the fridge, the fat then solidifies, fortifying the mixture even further.  

When it comes to eggs shaping up cakes, brownies and sturdier baked goods, they work behind the scenes to create a strong foundation. They mix with flour to make a crumb by binding everything in the batter together, especially ingredients that usually don’t mix such as oil and water.  

Eggs also contribute towards leavening (or rising) in cakes. The water within their structure turns into steam during cooking, pushing up and expanding the bake to create a lovely lightness and bouncy texture.  

Egg yolks enrich a bake, enhancing the flavour, colour and creaminess, while egg whites bring up the volume.  

 

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Eggs are to thank for the versatility and consistency in baking, and they are endless givers. Try these heavenly S’mores chocolate mousse cups to see just how special eggs truly are: 

S’mores chocolate mousse cups 

Makes 10

Flavour the mousse by dissolving 3 Tbsp instant coffee in 2 Tbsp hot cream. Stir mixture into to the melted chocolate and continue with the recipe. 

Ingredients

200g digestive biscuits, crushed + extra for serving
3 Tbsp (45g) butter, melted
380g dark chocolate, chopped
6 large eggs, separated
2 Tbsp (28g) caster sugar
2 cups (500ml) cream  

For the meringue

3 egg whites
¾ cup (165g) caster sugar 

Method

1. Add biscuits to a blender and blitz into crumbs. Stir through the butter. 
2. Add 2 Tbsp biscuit crumbs to 10 medium-sized glasses. 
3. Melt chocolate until smooth. 
4. In a clean bowl, whisk egg whites to stiff peaks. 
5. In a separate bowl, whisk sugar and cream to stiff peaks. 
6. Whisk egg yolks through cooled chocolate. 
7. Mix half the egg white into the chocolate mixture, then fold through the remaining egg white and sugary cream through the mixture. 
8. Spoon mixture into glasses and refrigerate for 4 hours. 
9. To make the meringue, whisk egg whites to medium peaks.  
10. Add sugar 1 Tbsp at a time until it’s glossy, whisking about 10 minutes until sugar is dissolved. 
11. To serve, top mousse with dollops of meringue, toasting with a blow torch if you like, and add an extra sprinkle of biscuit. 

Words and images: Sjaan van der Ploeg

The post How eggs bring out the best in our bakes  appeared first on MyKitchen.

Looking for something sweet in the summer heat? These treats are lighter than air and are sure to curb your cravings.  

Flourless chocolate meringue cake 

Serves 6 

For a lighter cake, omit the meringue topping and simply dot with fresh raspberries. 

Ingredients

230g chocolate, coarsely chopped + extra for serving
½ cup (125g) butter
6 large eggs, separated
Pinch cream of tartar
200g sugar  

For the mocha meringue 

1 Tbsp (15ml) instant coffee
1 Tbsp (15ml) cocoa powder
1 Tbsp (15ml) boiling water
4 large egg whites
Pinch of cream of tartar
1 cup (200g) sugar
2 tsp (10ml) cornflour
1 tsp (5ml) white vinegar
Small handful chopped pistachios or almonds, for serving (optional) 

Method 

1. Preheat oven to 180°C and line a loose-bottomed 20cm cake tin.
2. Melt chocolate and butter in a bowl in the microwave for 30 seconds at a time until smooth. Cool.
3. Whisk egg yolks through the chocolate mixture. If mixture seizes, simply heat 2 Tbsp milk until steaming and stir through to loosen it.
4. In a clean bowl, whisk the egg whites until frothy, then add the cream of tartar and continue to whisk until stiff peaks form.
5. Add the sugar in 1 Tbsp at a time, whisking for 1 minute between additions, until glossy and thick.
6. Fold the meringue into the chocolate mixture until just combined.
7. Pour batter into the prepared cake tin and bake for 30 minutes, or until puffed up but still wobbly.
8. Prepare the mocha meringue by stirring together the coffee, cocoa and boiling water. Set aside.
9. Whisk egg whites until frothy, then add a pinch of cream of tartar and beat until stiff peaks form.
10. Add the sugar in 1 Tbsp at a time, whisking for 1 minute between additions, until glossy and thick.
11. Add cornflour and vinegar and stir through.
12. Fold cooled mocha mixture through meringue.
13. Dollop onto half-baked cake. Return to oven for another 30–35 minutes, or until meringue is cracked and dry.
14. Remove and cool for 20 minutes.
15. Slice and scatter nuts over cake just before serving.

S’mores chocolate mousse cups 

Makes 10 

Flavour this mousse by dissolving 3 Tbsp instant coffee in 2 Tbsp hot cream. Stir mixture into to the melted chocolate. 

Ingredients

200g digestive biscuits, crushed + extra for serving
3 Tbsp (45g) butt er, melted
380g dark chocolate, chopped
6 large eggs, separated
2 Tbsp (28g) caster sugar
2 cups (500ml) cream 

For meringue 

3 egg whites,
¾ cup (165g) caster sugar 

Method  

1. Add biscuits to a blender and blitz into crumbs. Stir through the butt er.
2. Add 2 Tbsp biscuit crumbs to 10 medium glasses.
3. Melt chocolate until smooth.
4. In a clean bowl, whisk egg whites to stiff peaks.
5. Whisk sugar and cream in a separate bowl to stiff peaks.
6. Whisk egg yolks through cooled chocolate.
7. Mix half the egg white into the chocolate mixture, then fold through the remaining egg white and cream through the mixture.
8. Spoon mixture into glasses and refrigerate for 4 hours.
9. To make meringue, whisk egg whites to medium peaks. Add sugar 1 Tbsp at a time until it’s glossy, whisking about 10 minutes until sugar is dissolved.
10. To serve, top mousse with dollops of meringue, toasting with a blow torch if you like, and add an extra biscuit.

Recipes & styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

The post Sweet treats that’s lighter than air appeared first on MyKitchen.

Loadshedding isn’t going anywhere, unfortunately. If you are stuck without electricity, the MyKitchen team shares their perfect family braai meals, where no electricity is needed. 

Charred corn with coriander and garlic butter 

Serves 4 • Total Time 15-20 Min 

Ingredients

4 corn on the cob 
glug olive oil  
salt and milled pepper 
¼ cup butter, softened
2 tbsp chopped fresh coriander  
2 garlic cloves, grated 
pinch chilli flakes  

Method

1. Drizzle corn with oil, making sure to coat evenly. Season. 
2. Combine butter, coriander, garlic and chilli flakes. Set aside.
3. Braai corn over medium coals for about 10-12 minutes or until charred and cooked through. Brush regularly with the butter mixture. 
4. Season once more and serve hot.

Fragrant club steaks with zingy herb sauce

Serves 4 • Total Time 30-35 Min 

Ingredients

FOR THE STEAKS 

2 club steaks, at room temperature 
glug olive oil  
salt and milled pepper  
3 tbsp Dijon mustard 
2 tbsp smoked paprika  
2 tbsp chopped fresh coriander  
2 tbsp pink peppercorns 
¼ cup melted butter  

FOR THE HERB SAUCE 

1 punnet fresh parsley 
½  punnet fresh coriander  
2 garlic cloves, chopped 
1 lemon, zested and juiced 
¼ cup canola or olive oil  
¼ red onion, chopped
½ red chilli, deseeded and chopped  

Method

1. Drizzle steaks with olive oil and season generously. 
2. Slather each steak with mustard and make sure to coat evenly. 
3. In a pestle and mortar, grind together smoked paprika, coriander and peppercorns. 
4. Roll each steak in the spice mix and set aside. 
5. Cook steaks over medium-hot coals for about 4-6 minutes per side for medium rare, basting with butter regularly. Set aside to rest for 4-5 minutes before slicing. 
6. Blitz together parsley, coriander, garlic, lemon zest and juice and oil until smooth. Season to taste. Fold through onion and chilli. 
7. Drizzle the steaks with herb sauce before plating. 

Cheddar and jalapeno roosterkoek 

Serves 6 • Total Time 35 Min 

Ingredients

500g store-bought bread dough  
2 tbsp chopped fresh coriander  
1 cup grated cheddar 
1 jalapeno, finely chopped 
melted butter, for brushing  

Method

1. Knock down dough onto a lightly floured surface. Divide into six portions. 
2. Using a rolling pin, roll each portion out to form a circle about 3cm thick. 
3. Combine coriander, cheddar and jalapeno in a bowl. 
4. Place 2 Tbsp of the cheese mixture in the centre of each circle and fold in to enclose. Pinch the seams with your fingertips and roll gently to resemble a roosterkoek. 
5. Cover with a clean tea towel and set aside to rise for 15 minutes. 
6. Braai roosterkoek over medium coals for about 5-6 minutes per side, brushing with butter regularly. 
7. Serve while hot. 

Chef’s Tip 
Use a combination of cheddar and mozzarella if you prefer  

Chocolate and caramel s’mores 

Serves 4 • Total Time 10 Min

Ingredients

8 tennis biscuits or stroopwafels  
1 slab milk or dark chocolate, broken into chunks, plus extra for serving 
4 large marshmallows  
3 tbsp Caramel Treat, plus extra for serving  

Method

1. Arrange biscuits on a large chopping board and top four with a chunk of chocolate each. 
2. Add a teaspoon of Caramel Treat to each chocolate-covered biscuit and set aside. 
3. Thread marshmallows onto skewers and cook over medium coals for 1-2 minutes until charred and gooey. 
4. Place a cooked marshmallow onto each of the four chocolate- and caramel-covered biscuits and sandwich with the remaining four biscuits. Enjoy immediately with an extra drizzle of Caramel Treat or melted chocolate.

Quick Cuts

1. Marinate steaks with spice mixture either overnight or first thing in the morning for maximum flavour.
   
2. Swap out steak for chicken pieces or fillets to cut costs.
   
3. Parboil corn in a pot of salted boiling water beforehand to save time.  

Words by Chad January
Photography: Zhann Solomons 

The post Braai Hacks To Combat Loadshedding appeared first on MyKitchen.

When kids make their own snacks, it boosts confidence, enhances fine motor skills, increases focus and attention.

Kids rule the kitchen this month. Why? These dishes require minimal or no adult supervision. So close the kitchen door, take a deep breath and let the foodie fun begin!

Banana chocolate dips

Makes 8 

Total time 25 min plus freezing time

Ingredients

• Bananas, peeled, halved and frozen 4
• Lolly sticks 8
• Milk chocolate, chopped 4 slabs
• Frozen berries handful
• Sprinkles handful
• Desiccated coconut handful

Method

1. Push a lolly stick into the base of each banana and place the fruit in the freezer.
2. Put the chocolate in a microwave-safe bowl that, such as ceramic.
3. Place the bowl in the microwave and heat for 15 seconds at a time stirring in between. Continue until the chocolate is melted and smooth.
4. Pour the chocolate into a tall glass to prepare for dipping the bananas.
5. Get the strawberries, sprinkles and coconut ready in separate bowls.
6. Remove the bananas from the freezer and place them on a lined baking tray.
7. Hold a banana by the lolly stick and slowly submerge 3/4 of it into the melted chocolate. 8. Lift it out of the glass and allow the excess chocolate to drip off back into the tall glass.
8. Place the freshly dipped banana on the tray and decorate it with the strawberries, sprinkles and coconut before the chocolate sets.
9. Repeat the process with the remaining bananas until they are all dipped and decorated. 11. Place the bananas in the fridge for 15 minutes to allow the chocolate and the toppings to set properly before you dig in immediately.

Microwave cheesy chicken quesadillas

Makes 2 

Total Time 5-10 min

Ingredients

• Small white flour tortillas 4
• Tomato sauce 1 cup
• Dried Italian herbs 2 tsp
• Cheddar, grated 1 cup
• Mozzarella 1/2 cup
• Shredded chicken 1 cup

Method

1. Put two tortillas on your work surface.
2. Squeeze the tomato sauce onto each tortilla and spread it with the back of a tablespoon. 3. Layer the herbs, cheddar, mozzarella and chicken on each tortilla.
3. Close them up with the other two tortillas and press down gently to seal the quesadillas. 5. Place one quesadilla on a plate and microwave it for 30 seconds.
4. Heat it for another 30 seconds or until the cheese has melted. Keep an eye on it while it’s in the microwave to make sure it doesn’t burn.
5. Remove the quesadilla from the microwave and repeat the process with the second one. 8. Once the cheese has melted, set the quesadillas aside for a few minutes to allow them to cool. Slice them into triangles before serving while still warm.

Top Tip

Serve your quesadillas with a dollop of guacamole or yoghurt

Waffle s’more sandwich

Serves 4  

Total Time 10 min

Ingredients

• Frozen waffles 4
• Milk chocolate, chopped 2 slabs
• Marshmallows 16

Method

1. Toast the waffles until golden.
2. Cut them into quarters to create 16 identical triangles.
3. Place the chocolate in a bowl that is microwave-safe, such as glass and ceramic bowls.
4. Place the bowl in the microwave and heat for 15 seconds at a time, stirring in between, until the chocolate is melted and smooth.
5. Put 8 of the waffle triangles on a plate and top with 2 marshmallows.
6. Place the plate in the microwave and heat for 20-30 seconds until the marshmallows are gooey.
7. Spread spoonful of the melted chocolate on the 8 remaining triangles.
8. Sandwich together one quarter with chocolate and one with marshmallows. Repeat with the rest and serve warm.

No-bake power balls

Makes 22-25  

 Total Time 30 min

Ingredients

• Peanut butter 1/3 cup
• Honey or syrup 1/3 cup
• Rolled oats 1 cup
• Desiccated coconut 1/2 cup
• Almond flour 1/2 cup
• Dark chocolate, almonds or dried cranberries, chopped 1/2 cup

Top Tip

No almond flour on the shelf? Simply blitz a handful of almonds until it resembles flour.

Method

1. Combine the peanut butter and honey or syrup in a bowl.
2. Stir through the remaining ingredients until combined.
3. Place the mixture in the fridge for 15 minutes to chill.
4. Use a tablespoon to scoop portions of the mixture.
5. Roll a portion between the palms of your hands to shape it into a ball. Repeat this process until you have 22-25 power balls.
6. Store them in an airtight container for up to 15 days.

Top Tip

When you get to Step 2, you can fold in all sorts of dried fruit and nuts depending on what you think is yummy.

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine, Zhann Solomons

The post Lunchbox treats easy enough for kids to make appeared first on MyKitchen.

Every good meal needs something sweet to finish it off. When you don’t feel like a heavy winter pud, these Snickers s’mores will be a hit! And the kids can help make them too.

MAKES 6 // COOKING TIME 10 min

INGREDIENTS
4 Snickers bars
6 chocolate cream biscuits
75 g mini marshmallows

METHOD
1. Cut the Snickers bars into slices. Separate 6 chocolate biscuits into halves.
2. Place 6 biscuit halves on a plate and top each with pieces of chocolate. Microwave for 30–40 seconds, until melted.
3. Place the other 6 biscuits on another plate. Top each one with marshmallows and microwave for 15–20 seconds.
4. Sandwich the biscuit halves together and serve the s’mores immediately.

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za

If you’re looking for the ultimate breakfast treat, then you will love our marshmallow egg waffle s’mores for breakfast!

The post Drool-worthy Snickers s’mores for the kids (and the adults) appeared first on MyKitchen.

We bet you’ve never seen anything like these amazing red velvet and s’more cream cheese balls! They’re the perfect treats to keep the kids entertained, or as a decadent dessert option for when you have guests over.

For the red velvet cheese balls

SERVES 12–15 // COOKING TIME 30 min, plus 2 hour freeze time

INGREDIENTS
500 g cream cheese, at room temperature
125 g butter, at room temperature
400 g box red-velvet cake mix
½ cup icing sugar
½ cup chocolate chips

METHOD
1. Beat the cream cheese and butter together until smooth. Add cake mix and icing sugar, and beat until smooth.
2. Turn out the mixture on to a sheet of cling film and form into a ball. Wrap up and freeze for 1 hour.
3. Place the chocolate chips on a plate and roll the cheese ball in them, ensuring it is evenly coated. Reshape ball if needed. Place in the fridge for 1 hour.

For the s’more cheese balls

SERVES 12–15 // COOKING TIME 30 min, plus 2 hour freeze time

INGREDIENTS
500 g cream cheese, at room temperature
½ cup icing sugar
½ cup marshmallow fluff
1½ cups mini marshmallows
1 cup chocolate chips
½ cup crushed vanilla wafer biscuits

METHOD
1. Mix together cream cheese, icing sugar and marshmallow fluff. Add 1 cup marshmallows and ½ cup chocolate chips.
2. Turn out mixture on to cling film and form into a ball. Wrap up and freeze for 1 hour.
3. Place biscuits, and remaining marshmallows and choc chips on a plate. Roll the cheese ball in them, ensuring it is evenly coated. Reshape ball if needed. Place in the fridge for 1 hour.

Our red velvet and s’more cream cheese balls go down perfectly with biscuits and a hot beverage!

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za

For something savoury with a local twist, go for our deep-fried samp and cheese balls with chakalaka.

The post Red velvet and s’more cream cheese balls appeared first on MyKitchen.