We don’t need any excuses to enjoy a tasty sweet treat! Whether in the decadent honeycomb rocky road fudge cake or the creamy stone–fruit cheesy tartlets, use Selati Sugar and spoil your loved ones with these yummy (and easy-to-make) bakes.  

Honeycomb rocky road fudge ‘cake’  

Serves 12-14

This sweet slice has a ganache topping that gives it a sophisticated finish. It’s just as delicious without it, making it thriftier.   

Ingredients

Filling:   

1 cup (250 g) butter
½ cup (60 g) cocoa powder, sifted
1 packet (500 g) Selati Icing Snow, sifted
2 (80 g) Crunchie chocolates, broken into small chunks
½ packet (50 g) nuts of choice, chopped and toasted
2 packets (200 g each) Marie biscuits, roughly crushed

Topping:   

200g chopped dark chocolate
2 Tbsp (30ml) cream

 Method

1. Melt butter in a large bowl, then mix in cocoa and icing sugar.   
2. Stir in Crunchies, nuts and biscuits.   
3. Press mixture into a 23cm loose-bottom cake tin (or simply use a square dish). Chill in the fridge.   
4. Melt chocolate and cream over a double boiler (or in the microwave) and whisk until smooth. Set aside to cool slightly.  
5. Spread chocolate ganache over set chocolate fudge.   
6. Slice and serve. (Be sure to store any leftovers in the fridge.)   

Cook’s note
Swap nuts for mini marshmallows or chocolate malt balls for a thrifty take everyone can enjoy, no matter the allergies!  

Stone fruit cheesecake tartlets  

Makes 6

This cheesecake filling is thick and creamy, but doesn’t set firm enough to slice. If you don’t have suitable bowls or tartlet tins, set in dessert glasses.  

Ingredients

2 packets (200g each) ginger biscuits
1 packet (200g) Tennis biscuits
½ block (250g) butter, melted

Filling:  

½ Tbsp vanilla essence
3 tubs (200g) medium fat cream plain cheese
½ cup (100g) Selati Castor Snow
1 cup cream
Pinch of ground cinnamon
1-2 Tbsp (15-30ml) lemon juice (or to taste)

Topping:  

½ cup (75g) Selati Pure White Sugar
¼ cup (60ml) water
1 cinnamon stick (or 1 halved vanilla pod)
3 plums, halved or quartered
3 nectarines, halved or quartered

 Method

1. Crush biscuits using a food processor, or place in a zip-seal bag and crush using a rolling pin. Mix with melted butter.   
2. Press biscuit mixture into 6 bowls (about 8cm wide and 5-7cm deep) lined with plastic cling wrap. Chill until firm, about 30 minutes, then unmould by pulling out plastic wrap out of bowls.   
3. Place tartlet bowls on serving platter and keep chilled.  
4. Blitz together filling ingredients using a stick blender (or use an electrical whisk). Spoon filling into tartlet bowls. Chill until serving.   
5. Place sugar and water in a small pot over medium-high heat. Stir until sugar is melted, then add cinnamon if using, and fruit.   
6. Simmer fruit over low heat for 5 minutes, then remove and reduce to a syrup. Cool fruit and syrup until serving.   
7. Serve tartlets topped with fruit and syrup.   

The post Make these tasty sweet treats with Selati Sugar appeared first on MyKitchen.

Easter lunch is sorted with our delicious stone fruit roasted lamb rack (on the cover this April). Sit the family down and dig in for some festive feasting!

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
2 tbsp butter
1.6 kg lamb rack, bones cleaned
3 tbsp dried mixed herbs
1 tbsp brown sugar
3 peaches, pitted and halved
3 nectarines, pitted and halved
3 plums, pitted and halved
2 tbsp honey
1 tbsp olive oil

METHOD
1. Preheat oven to 180°C.
2. Heat some olive oil and butter in a pan over high.
3. Season the lamb with salt and pepper. Place it in the pan, skin-side down, and cook for 3-4 minutes on each side, until the fat is rendered. Remove from the heat and rest for 5 minutes.
4. Sprinkle the mixed herbs and brown sugar on the skin and wrap foil around the bones.
5. Toss the fruit with the honey and olive oil, and arrange in a roasting tray. Roast for 15 minutes.
6. Place the lamb on top of the stone fruit and return to the oven for 15 minutes, until cooked to your liking.
7. Remove the foil and serve with the roasted stone fruit in a separate dish.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post COOK THE COVER: Stone fruit roasted lamb rack appeared first on MyKitchen.

These buckwheat crêpes with stone-fruit syrup are a healthy summery breakfast option if you’re looking for a gluten-free alternative.

SERVES 2 // COOKING TIME 35 min

INGREDIENTS
For the crêpes
1 cup milk
¾ cup buckwheat flour
¼ cup lukewarm water
1 egg
¼ tsp baking soda
Pinch salt
Olive oil, for frying
For the syrup
2 plums, pips removed
2 peaches, pips removed
2 tbsp brown sugar
1 tsp olive oil
¼ cup boiling water
1 tsp vanilla essence
3 tbsp chopped almonds, toasted

METHOD
1. Blend all crêpe ingredients together until smooth. Pour into a jug. Chill in the fridge for 10 minutes.
2. Heat a non-stick pan over medium heat and brush with oil. Ladle in ¼ cup batter and swirl to coat the base. Allow edges to brown, then flip and cook for 20 seconds.
3. For the syrup, toss the fruit with the sugar. Heat oil in a pan and add fruit, placing cut-side down. Brown for 3 minutes, then turn over.
4. Pour in the water and vanilla. Boil for 10 minutes, until it becomes syrupy.
5. Serve the crêpes with fruit, a drizzle of syrup and a sprinkle of toasted almonds.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto/HMimages.co.za

The post Buckwheat crêpes with stone-fruit syrup appeared first on MyKitchen.