Baker, fashionista and My Sweet Life author, Faaiza Omar shares her delicious passionfruit pavlova layer cake with us. It is PHENOMENAL.

SERVES 6–8 // PREP TIME 1 hour// COOK TIME 15 min

INGREDIENTS
For the pavlova
2 pinches saffron
15 egg whites  
2 ⅔ cup sugar
2 tbsp cornflour, plus extra for dusting
2 tbsp vinegar 
For the passionfruit cream
2 cups whipping cream
½ cup condense milk
2 tsp vanilla essence
¼ cup passionfruit/granadilla pulp
Strawberries, sliced, to decorate

METHOD
For the pavlova
1. Preheat oven to 160°C.
2. Line 2 (24 cm × 34 cm) baking trays. 
3. Whisk saffron and egg whites until foamy, then gradually add the sugar until you have stiff peaks.
4. Whisk in the cornflour and vinegar. Spread the mixture onto your prepared trays and bake for 15 minutes. 
5. Allow to cool in the tray before turning out onto baking paper and lightly dust with cornflour. 
6. Trim the edges and cut the meringue to make 4 equal rectangles. Set aside.
For the passionfruit cream
1. Whip together all the ingredients (besides the strawberries) to stuff peaks. 
2. Divide evenly into 4 parts and spread between the meringue layers, then cover the cake with the cream. 
3. Decorate with sliced strawberries and keep refrigerated until ready to serve.

This delectable lemon meringue flan is an ode to one of your favorite local desserts! But this one’s probably a bit fancier!

The post Passionfruit Pavlova Layer Cake appeared first on MyKitchen.

This strawberry salad with goat’s cheese croutons is the perfect summer side to share at your lunch party this weekend!

SERVES 4 // COOK TIME  40 mins

INGREDIENTS
For the salad
100g goat’s cheese, cut into 5 mm rounds
60 ml flour
1 egg, beaten
125 ml panko breadcrumbs
1 tsp salt
Vegetable oil, to deep-fry
400g baby salad leaves
400g strawberries, halved
½ cucumber, sliced
1 red onion, peeled and sliced
For the dressing
100g strawberries, sliced
80 ml olive oil
75 ml white wine vinegar
2 tbsp caster sugar
1 tsp salt
½ tsp black pepper

METHOD
1. Place the goat’s cheese rounds in the freezer for 15 minutes.
2. Place the flour, the egg, and the breadcrumbs and salt in 3 separate bowls.
3. Remove the cheese from the freezer and dip in the flour, then egg and then the breadcrumbs, completely covering in crumbs.
4. Heat the oil in a pot over medium heat.
5. Make the salad dressing by mixing all the ingredients with a hand blender.
6. Carefully place the cheese in the hot oil and fry until golden brown. Remove and drain on paper towel.
7. Arrange the salad leaves on a platter with the strawberries, cucumber, onion and deep-fried goat’s cheese croutons.
8. Drizzle with the dressing and serve.

For another salad option try our supergreeen salad with coconut bacon! It’s vegan too!

The post Strawberry salad with goat’s cheese croutons appeared first on MyKitchen.

This coconut and buckwheat porridge with zesty strawberries will have you bouncing out of bed every morning. Even on weekends… It’s that good!

SERVES 2 // COOK TIME 15 min

INGREDIENTS
1 cup coconut milk, plus extra to serve
1 cup water
1 tsp vanilla essence
Pinch salt
½ cup buckwheat, toasted and ground
2 tbsp honey
1 cup strawberries, sliced
1 orange, zest and juice
2 tbsp sugar

METHOD
1. Bring the coconut milk, water, vanilla and salt to a gentle simmer.
2. While stirring, add the buckwheat and honey. Turn the heat down, cover the pot and cook for 10 minutes, until the porridge is soft and creamy.
3. Mix the strawberries, orange zest and juice, and sugar. Leave for 5 minutes.
4. Serve the porridge topped with zesty strawberries and extra coconut milk.

Dessert meets breakfast with this delicious carrot-cake porridge recipe. Nutritious and delicious! What more could you want?

The post Coconut and buckwheat porridge with zesty strawberries appeared first on MyKitchen.

Whether you’re staying in or heading out for a special treat, these sweet roasted meringue strawberries will certainly up the romance.

SERVES 2 // COOKING TIME 40 min

INGREDIENTS
2 egg whites
¼ tsp cream of tartar
½ cup brown sugar
¼ cup water
500 g strawberries

METHOD
1. Beat the egg whites and cream of tartar together until soft peaks form. Set aside in a cool spot.
2. Dissolve the sugar and water together over low heat. Increase the heat to medium-high and simmer until it turns a dark-golden-brown caramel colour, or until it reaches 110°C.
3. Beating continuously, slowly trickle the syrup into the meringue, until thick and glossy and stiff peaks have formed.
4. Dip each strawberry into the meringue and roast over a hot braai or pop under the grill until golden brown.

Recipe & styling: Chiara Turilli
Photography: Jotham van Tonder // HMimages.co.za

A sweet and fruity dessert deserves an equally sweet and fruity (and flirty!) cocktail. See our litchi, pomegranate and rose cocktail.

The post Valentine’s Day themed roasted meringue strawberries appeared first on MyKitchen.

This roasted carrot salad with feta, strawberries and basil dressing will brighten up your summer feasts this festive season.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the dressing
1 cup basil
¼ cup olive oil
2 tbsp red-wine vinegar
½ tsp chilli flakes
½ tsp salt
For the roasted carrot salad
600 g baby carrots
2 tbsp olive oil
1 tsp nutmeg
½ tsp cinnamon
½ tsp ground ginger
½ tsp salt
1 tsp dried parsley
¼ cup basil
1 cup sliced strawberries
2 wheels feta

METHOD
For the dressing
1. Add all the ingredients to a food processor and blend until smooth.
For the roasted carrot salad
1. Preheat oven to 180°C.
2. Pat the carrots dry and toss them with the olive oil. Add the nutmeg, cinnamon, ginger, salt and parsley. Toss to coat.
3. Arrange the carrots on a baking tray and roast for 20–25 minutes, until they are just tender.
4. Arrange the carrots on a serving dish. Top with basil, strawberries and crumbled feta. Drizzle with the dressing.

Recipe & styling: Dylan Norton
Photography: Gareth van Nelson // HMimages.co.za

For an extra sweet and Christmassy option, try our marmalade glazed carrots with candied pecans.

The post Roasted carrot salad with feta, strawberries and basil appeared first on MyKitchen.

Summer-fresh strawberries are finally back in season! Give them a whirl with balsamic vinegar in these meat-free tortillas with whipped feta.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
¼ cup vegetable oil
2 tortillas
200 g Danish feta
⅓ cup cream
Salt and black pepper
⅓  cup balsamic vinegar
1 cup strawberries, sliced

METHOD
1. Heat oil in a pan and fry the tortillas until crisp and golden. Drain on paper towel.
2. Blend together feta, cream, salt and pepper until smooth.
3. Bring balsamic vinegar to a simmer, then turn off the heat and add the strawberries. Leave to cool.
4. To serve, dollop whipped feta on to the tortillas and spoon over the balsamic strawberries.

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

If you simply adored these fruity flavours, how about trying this white chocolate and Earl Grey mousse tart with strawberries?

The post Tortillas with whipped feta and balsamic strawberries appeared first on MyKitchen.