These Easter Pavlova nests are the perfect dessert to end off the day this Sunday. They’re super cute, tasty and will be enjoyed by all ages!

SERVES 10–12 // PREP TIME 30 min// COOK TIME 2 hr 30 min 

INGREDIENTS
For the pavlova nests
4 egg whites
240 g castor sugar
1 tsp vanilla essence
For the white chocolate cream
80 g white chocolate, finely chopped
250 ml whipping cream
To assemble 
½ cup coconut flakes, lightly toasted
Assorted mini Easter eggs

METHOD
For the pavlova nests
1. Preheat the oven to 100C. Line two large baking trays with baking paper and draw on 12 x 8 cm circles. Flip over the baking paper so that the pencil lines are facing downwards.
2. In a clean glass bowl, whip the egg whites until stiff peaks form. Gradually add the castor sugar 1 tbsp at a time until incorporated. Beat in the vanilla and continue whipping until all the sugar is dissolved and the meringue is thick and glossy-looking. 
3. Place the meringue mixture into a piping bag fitted with a star nozzle. Pipe nest  shapes using the circles as a guide. You can also dollop the meringue straight onto the baking tray and shape into nests using the back of a spoon. 
4. Bake the nests for 2½ hours or until dried out and crisp. Allow to cool completely.
For the white chocolate cream
1. Combine the chocolate and 3 tbsp cream in a bowl and microwave until the chocolate has melted. Set aside until cool.
2. Whip the remaining cream to stiff peaks. Gently fold in the cooled chocolate mixture, do not over-mix. Cover and refrigerate until firm.
To assemble 
1. Spoon the white chocolate cream into the pavlova nests. Arrange the toasted coconut flakes on top to resemble a nest and finish with some mini Easter eggs. Serve immediately. 

The pavlova nests can be prepared the day before. Store in an airtight container at room temperature.

Recipes & styling: Jezza-Rae Larsen & Sjaan van der Ploeg
Photography: K-Leigh Siebritz

Hop into the Easter fun with this cute and playful Easter Bunny Cookie Stack dessert

The post Easter Pavlova Nests appeared first on MyKitchen.

Mature and classy is exactly what this red wine poached pears with vanilla custard recipe is. Whip up a quick batch at your next dinner party to impress your guests.

SERVES 6 // COOK TIME 1 hour

INGREDIENTS
For the vanilla custard
575 ml milk
1 tbsp vanilla essence
6 egg yolks
2 tbsp caster sugar
2 tbsp cornflour
For the poached pears
1 bottle sweet red wine
125 g sugar
2 cloves
1 cinnamon stick
1 piece lemon rind
1 tsp vanilla essence
1 tsp nutmeg
6 pears, cored and peeled (leave stalks intact)

The post Red wine poached pears with vanilla custard appeared first on MyKitchen.

Need a weekend treat? Spoil yourself, and the fam with yummy top deck pancakes. Serve it at breakfast, for dessert, or have it as a quick snack, we’re sure your entire family would be in favour of it too.

SERVES  20

INGREDIENTS
Basic pancake batter
1 cup cream, halved
80 g milk chocolate, chopped
80 g white chocolate, chopped
80 g top deck, broken up

METHOD
1. Cook the pancakes as per the basic recipe.
2. Heat ½ cup cream until almost boiling. Turn off heat and whisk in milk chocolate until melted. Set aside until slightly firm.
3. Repeat with white chocolate.
4. Preheat oven grill. Sprinkle Top Deck pieces over pancakes and grill for 3–5 minutes until golden brown.
5. Serve pancakes drizzled with white and milk chocolate.

For a healthier alternative, try these savoury banana pancakes instead! They’re delicious and carb-conscious for those who are watching their gluten intake.

The post Top Deck pancakes appeared first on MyKitchen.

Dazzle your guests by turning their all-time favourite desserts into amazingly moreish ice cream flavours. Start with this melktert ice cream recipe!

SERVES 6 // COOK TIME 10 min // FREEZING TIME 4 hr

INGREDIENTS
⅓ cup butter
2 tsp cinnamon
¼ cup honey
¼ cup lemon juice
¼ cup double-thick cream
200 g packet Tennis biscuits
1.8 L vanilla ice cream

METHOD
1. Melt the butter in a pot over medium heat. Mix in the cinnamon, honey and lemon juice.
2. While stirring constantly, pour the cream into the hot honey mixture and slowly bring to the boil. Boil, stirring, for 1 minute.
3. Remove from the heat and allow to cool completely. Crumble the Tennis biscuits into the sauce, reserving some for serving. Mix to combine.
4. Scoop ice cream into a large bowl and let it soften Mix in the Tennis biscuit mixture.
5. Spoon into a freezer-proof container and smooth the surface. Cover and freeze for 4 hours or until set.

Think ahead: Sprinkle a little extra cinnamon on top of each bowl of ice cream for an authentic melktert look.

Try our twist on the classic South African dessert, malva pudding with this chocolate malva pudding with apricot ganache. It’s so good!

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Not only does this Mexican enchilada bake make the most of mince, a staple protein, it’s also perfect for themed dinners! You can also make this bake in a ‘lasagna style’ by layering strips of tortilla wraps, sauce, mince and cheese on top of each other.

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
For the mince
2 tbsp vegetable oil
1 onion, chopped
1 green pepper, chopped
500 g beef mince
2 tbsp tomato paste
1 tin black beans, drained and rinsed
Salt and pepper, to season
For the enchilada sauce
3 tbsp vegetable oil
1 garlic clove, chopped
3 tbsp flour
1 tsp dried oregano
1 tsp chilli powder
½ tsp ground cumin
½ tsp ground coriander
1 cup chicken stock
¼ cup water
1 tin chopped tomatoes
1½ tbsp sugar
To assemble
6 tortilla wraps
1 cup mozzarella, grated
1 cup Cheddar, grated
To serve
1 cup fresh coriander

METHOD
For the mince
1. Preheat the oven to 180°C and grease a large ovenproof casserole dish.
2. Heat the oil in a pan over medium heat. Fry the onion and peppers until soft, about 6–8 minutes. Add the mince and fry until cooked through, breaking the mince up with a wooden spoon.
3. Add the tomato paste, black beans, and seasoning and simmer for 15 minutes.
For the enchilada sauce
1. Heat the oil in a pot over medium heat. Add the garlic and fry for 1 minute.
2. Add the flour and whisk until combined, then whisk in the herbs and spices.
3. Slowly pour in the chicken stock and water, whisking continuously until smooth. Add the tomatoes and sugar, reduce the heat and simmer for 10 minutes until thickened. Season to taste.
To assemble
1. On a clean surface, spread a tortilla with an even layer of sauce. Place the mince in a line down the middle of the wrap and sprinkle with mozzarella.
2. Roll into a cigar shape, place in the casserole dish and repeat with the rest of the wraps.
3. Pour the remaining sauce over the enchiladas and sprinkle with Cheddar. Bake for 20 minutes until golden and bubbling.
4. Serve hot garnished with fresh coriander.

Recipe & styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // HMimages.co.za

Keen to add a little local flair to your traditional bakes? Try our baked boerewors chilli.

The post Mexican enchilada bake appeared first on MyKitchen.

Your summer roasts just got a whole lot more delicious! A mango-infused marinade really makes the flavours of this spatchcock chicken roast stand out.

SERVES 6 // COOKING TIME 2 hours

INGREDIENTS
For the spatchcock chicken
1 mango, pitted and chopped
1½ tsp garlic powder
3 tbsp soy sauce
3 tbsp brown sugar
1 chicken, spatchcocked
1½ tbsp olive oil
For the sauce
½ cauliflower, chopped and steamed
3 green chillies, chopped
2½ cups coriander
2 tbsp olive oil

METHOD
For the chicken
1. Preheat oven to 190ºC.
2. Blend the mango, garlic powder, soy sauce and sugar together until smooth.
3. Season the chicken with salt and pepper and then spread the mango marinade over it, making sure it is fully coated. Drizzle with the olive oil.
4. Roast for about 1½ hours until the chicken is completely cooked through. Baste with the marinade halfway through.
For the sauce
1. Blend all the ingredients together until smooth.
2. Spoon onto a serving platter and place the chicken on top.

Recipe & styling: Chiara Turilli
Photography: K-Leigh Siebritz // HMimages.co.za

How about something meat-free and locally-inspired? Our falafel sliders with mango atchar-tahini sauce are the perfect appetisers.

The post Mango-marinated spatchcock chicken roast appeared first on MyKitchen.