Cheesecake is the dish of the month and oh do we love a spoonful! Try this creamy baked honey and strawberry cheesecake on your next baking day.  

Baked honey and strawberry cheesecake 

Serves 8-10  

Cool cheesecake at room temperature and then refrigerate to chill completely. This will deliver a deliciously smooth texture and avoid cracks forming.  

Ingredients

For the crust 

2 packets (100g each) nuts of choice (we used raw almonds and peeled pistachios)
1 packet (200g) tennis biscuits
¾ cup (180g) butter, melted  

For the filling 

3 tubs (250g each) full-fat cream cheese
¾ cup sour cream
1 cup (220g) caster sugar
½ cup (125ml) honey
3 large eggs + 1 egg yolk
2 tsp (10ml) vanilla essence   

For the topping  

1 cup (200g) caster sugar
½ cup (125ml) water
1 punnet (400g) strawberries, halved
½ Tbsp (7ml) cornflour
Mint and edible flowers

Method 

1. Preheat oven to 160°C. Grease and line a 23cm loose-bottomed cake tin.  
2. Blitz nuts in a food processor until very fine (or chop by hand).  
3. Add biscuits and blitz until fine. Then stir in the melted butter.  
4. Press crust mix into the base and sides of your tin.  
5. Blend filling ingredients in a food processor or with a stick blender until smooth. Pour over crust base in the cake tin.  
6. Bake for 80-90 minutes, until the outer edges of the cake are set but the centre is still slightly wobbly (like firm jelly). Turn oven off, open door slightly and cool the cake in the oven for an hour. 
7. Remove and cool completely at room temperature, then chill for at least 3 hours (or overnight).  
8. For the topping, simmer sugar, water and half the strawberries in a pot on low heat for 5 minutes – take care not to let the berries disintegrate. 
9. Mix cornflour with a little water to make a paste and add to the strawberry compote. 
10. Simmer for 3 minutes to thicken. Remove, cool completely and strain to remove any broken-down bits.  
11. Toss remaining fresh strawberries through the compote.  
12. To serve, spoon topping over cheesecake, then scatter with mint and flowers. 

 Compiled by: Sjaan van der Ploeg

Photography: Fresh Living Magazine

Also read: Baklava cheesecake

The post Baked honey and strawberry cheesecake  appeared first on MyKitchen.

Grab your blender and whip out a bowl! Whether you plan to have them for breakfast or a midday treat, these vibrant and fresh smoothie bowls will hit the spot perfectly in the hot summer weather!  

Strawberry and banana fro-yo bowls 

Serves 2 // Cooking time 15 minutes

Ingredients 

2 bananas, frozen
1 cup strawberries, frozen
2 cups double-cream yoghurt
8 fresh strawberries, sliced
½ cup coconut flakes 

Method 

1. Blend frozen bananas, frozen strawberries and yoghurt until smooth.
2. Transfer to bowls and top with strawberry slices and coconut flakes. Serve.

Smoothie bowls with berry nibs 

Serves 2 // Cooking time 30 minutes + freezing time

Ingredients 

For the berry nibs 

1 cup desiccated coconut
½ cup coconut sugar
½ cup walnuts, roughly chopped
½ cup frozen mixed berries 

For the smoothie bowls 

1 avocado, frozen
1½ cups milk of choice
Honey, to taste
2 bananas, frozen
2 Tbsp cacao powder
2 Tbsp maca powder
Fruit, for serving 

Method 

For the berry nibs 

1. Preheat oven to 180°C.
2. Mix together all ingredients, except for the berries. Spread out on a baking tray and bake for 10–12 minutes, or until golden and crisp.
3. Mix in the berries and place in the freezer until ready to serve.

For the smoothie bowls 

1. Blend the avocado and ½ cup milk. Sweeten with honey and set aside.
2. Blend bananas and remaining 1 cup milk. Sweeten with honey.
3. Divide the banana mixture between 2 bowls. 
4. Whisk cacao powder into one bowl and maca into the other.
5. 5. Divide the avocado, cacao and maca mixtures between two In each bowl, swirl the three colours together. 
6. Serve topped with the berry nibs and fresh fruit.

Spirulina mermaid smoothie bowl 

Serves 2 // Cooking time 15 minutes, plus freezing time

Ingredients 

1 cup sliced banana
1 cup sliced avocado
1 cup sliced cauliflower
1 cup milk (or milk substitute)
1 cup spinach or kale
2½ tsp Spirulina
Fresh berries, for serving
Sliced kiwi, for serving 

Method 

1. Place banana, avo and cauliflower in an airtight container or plastic bag. Freeze overnight, or for at least 12 hours.
2. Place the frozen fruit and veg in a blender and add in the milk and spinach or kale. Blend until smooth and creamy.
3. Divide the smoothie mixture into three bowls. Leave the first bowl as is, mix 1 tsp spirulina into the second bowl and mix 1½ tsp spirulina into the third bowl to create three shades of green. 
4. Divide the three shades between two bowls and swirl them together. Top with fresh fruit and serve.

Also read: 5 Mood-Boosting Smoothies To Try Now

The post 3 refreshing smoothie bowls for summer  appeared first on MyKitchen.

Make it boozy by adding 2 tots (50ml) vodka or gin to the jam after leaving it to infuse. 

Strawberry pop tarts

MAKES 18

Ingredients

Jam: 

1 packet (200g) frozen strawberries
½ cup (100g) SELATI Pure White Sugar
¼ cup (60ml) boiling water
1 sprig fresh rosemary
Squeeze orange juice

2 rolls (400g each) puff pastry, defrosted
Flour, for dusting
1 whisked egg, for brushing
1 cup (250ml) SELATI Icing Snow, sifted
⅓ cup (80ml) water
Pink food colouring
Sprinkles, for decorating

Method

1. Combine all jam ingredients in a saucepan.
2. Simmer for 15 minutes, until syrupy and berries are limpy.
3. Turn off heat and all to infuse for 5 minutes. Remove herbs.Set jam aside to cool completely.
4. Preheat oven to 200°C and line 2 baking trays with baking paper.
5. Roll pastry to 3mm thick on a lightly floured surface.
6. Cut into 4cm x 8cm rectangles.
7. Place tablespoons of jam on half the rectangles, leaving a 1.5cm border clean.
8. Brush borders with whisked egg, then lay remaining pastry rectangles on top to enclose.
9. Run finger around edges to secure, then crimp neatly with a fork.
10. Place on baking trays and chill in fridge for 15 minutes.
11. Brush pastry with egg and bake for 15-18 minutes until golden.
12. Mix icing sugar and water and add a few drops of food colouring.
13. Decorate tarts with icing and top with sprinkles.

The post Strawberry pop tarts appeared first on MyKitchen.

Become a fruit freezing pro with these tips below and enjoy summer fruits all year round. 

From bananas and tropical fruit to berries and more, prep your fruit for the freezer so you can enjoy summer’s bounty all year round. 

Freezing 101 

1. Wash, dry & slice 

Wash and dry fruit thoroughly before cutting it up. Remove any stems, cores and bits you would not want to eat. Cut up the large fruit, but keep the berries whole. 

2. Pre-freeze 

Pre-freezing prevents the fruit from sticking together – that way you don’t end up with a solid chunk. This makes it easier to defrost or blitz, plus keeps the fruit’s pretty shape for bakes. Line a tray (that fits into your freezer) with baking paper and spread fruit in a single layer. Freeze for 2-3 hours (or until completely frozen).  

3. Bag ’em up 

Transfer your prefrozen fruit into resealable bags or freezer safe containers. If using bags, get out as much air as you can to avoid freezer burn. 

4. Label and store 

Label your fruit (using a food-safe marker) with the date and type of fruit before storing in the freezer for up to 6-9 months. When ready to use, simply thaw your fruit in the fridge overnight or place in a bowl of cold water. Be sure to only thaw as much as you need, you don’t want to re-freeze it! 

Strawberry pop tart 

MAKES 18 

Make it boozy by adding 2 tots (50ml) vodka or gin to the jam after leaving it to infuse. 

Ingredients 

FOR THE JAM  

1 packet (200g) frozen strawberries 
½ cup (100g) sugar 
¼ cup (60ml) boiling water 
1 sprig fresh rosemary Squeeze orange juice 
2 rolls (400g each) puff pastry, defrosted 
Flour, for dusting 
1 whisked egg, for brushing 
1 cup (250ml) icing sugar, sifted 
1/3 cup (80ml) water 
Pink food colouring 
Sprinkles, for decorating 

Method 

1. Combine all the jam ingredients in a pot. 
2. Simmer for 15 minutes, until mixture is syrupy and the berries are limp. 
3. Turn off heat and allow to infuse for 5 minutes. Remove herbs. 
4. Set aside the jam to cool down completely. 
5. Preheat oven to 200°C and line 2 baking trays with baking paper. 
6. Roll pastry to 3mm thick on a lightly floured surface. 
7. Cut the pastry into 4cm x 8cm rectangles. 
8. Place tablespoons of the jam on half the rectangles, leaving a 1.5cm border clean. 
9. Brush the borders with the whisked egg, then lay remaining pastry rectangles on top to enclose. 
10. Run fingers around edges to secure, then crimp neatly with a fork. 
11. Place on the baking trays and chill in fridge for 15 minutes. 
12. Brush pastry with egg and bake for 15-18 minutes until golden. 
13. Mix the icing sugar and water, then add a few drops of food colouring. 
14. Decorate tarts with icing and top with sprinkles.

Pro tip
Before freezing your excess strawberries, be sure to cut to the green tops and halve or quarter them. 

Mixed berry and choc chip nice-cream 

MAKES ABOUT 1L 

Get the most out of your overripe bananas. Simply peel, cut into rounds and freeze. Use them directly from frozen for this cooling dessert. 

Ingredients 

½ cup full-cream milk 
6-8 frozen bananas, chopped 
1/3 cup castor sugar 
1 tsp cocoa powder 
½ -1 cup beetroot juice (optional) 
200g frozen raspberries + extra for serving 
500g frozen strawberries 
125g blueberries (blackberries work well too) 
100g dark chocolate, chopped + extra for serving 

Method 

1. Combine all ingredients in a blender, except for the chocolate. 
2. Blitz until smooth and fold through chocolate. 
3. Transfer the mixture to a 2L container 
4. Freeze for an hour if you prefer a so -serve texture, or freeze for 3-5 hours until fi rm and scoopable. 
5. Serve topped with chocolate and raspberries.

Pro tip
If using a resealable bag to freeze fruit, close it almost all the way, leaving a small slit to insert a straw. Suck the air out through the straw, quickly remove it and seal closed. This saves space in the freezer, plus avoids excess frost on fruit.  

Spiced carrot cake with cottage cheese frosting 

SERVES 6 

Adding pineapple to the batter results in an utterly moist and flavourful cake!  

Ingredients 

3 chai tea bags 
½ cup (125ml) hot milk 
2 cups (300g) cake flour 
1 packet (100g) peanuts, chopped (or mixed nuts) + extra for decorating 
2 tsp (10ml) bicarbonate of soda 
2 tsp (10ml) ground cinnamon 
2 tsp (10ml) baking powder 
½ tsp (3ml) fine salt 
1½ cups (300g) brown sugar 
4 eggs 
1 cup (250ml) sunflower oil 
2 cups (160g) grated carrot 
2 cups (420g) frozen pineapple, thawed 

FOR THE FROSTING  

1 tub (250g) smooth cottage cheese 
½ tsp (3ml) ground cinnamon 
4 cups (520g) icing sugar 
Lemon juice, to taste 

Method 

1. Steep tea bags in hot milk for 10 minutes, then discard bags. 
2. Preheat oven to 180°C and line two 20cm round loose-bottomed cake tins with baking paper.
3. Combine dry ingredients, except sugar, in a bowl. 4. Cream together sugar and eggs in a separate bowl until pale and fluffy. 
4. Whisk in the oil, then fold the wet mixture into the dry ingredients. 
5. Stir in the carrot and pineapple until it is only just combined.
6. Spoon the batter into baking tins. 
7. Bake for about 30-35 minutes or until a skewer inserted in the centre comes out clean. 
8. Cool for 5 minutes in tins, then remove and cool on a wire rack. 
9. Cut the cakes in half horizontally to create 2 layers each. 
10. Whisk co age cheese until softened and smooth. 
11. Add the cinnamon and 1 cup icing sugar then whisk until smooth. 
12. Add remaining icing sugar in two parts, mixing in each one until smooth, then add a drop of lemon juice to taste. 
13. Pipe or spoon frosting between cake layers. 
14. Top cakes with frosting and nuts or decorate with spun sugar, if you like.

Pro tip
Cut o the top and bottom of your overripe pineapples. Peel o the sides and cut the flesh into smaller chunks. This works well with pre-cut pineapples too, which won’t last as long as whole pineapples, so the freezer really comes in handy for a no-waste solution. 

Words by: Gail Damon
Photography: Fresh Living Magazine 

The post How to enjoy summer’s bounty all year round appeared first on MyKitchen.

What’s tastier than freshly-brewed iced tea? We share our favourite iced tea recipes that will keep you hydrated and refreshed this summer.

Strawberry and basil iced tea 

Makes 1L • Total Time 15 Min [Plus Refrigeration] 

Ingredients

1L boiling water 
2 Tbsp honey 
½ punnet basil, plus to garnish 
125g strawberries, halved, plus to garnish 
2 teabags Hibiscus tea  

Method

1. Add water, honey, strawberries and basil to a pot over medium heat.
2. Bring it to a simmer and cook for 5 minutes, stirring often.
3. Pour mixture into a heat-safe jug and add teabags.
4. Set aside to infuse for 5 minutes, then remove teabags and refrigerate until cold.
5. Strain liquid to remove any bits of fruit.
6. Top with water.
7. Serve poured over ice, and garnish with berries and basil. 

Lemon and mint green iced tea 

Makes 1L • Total Time 15 Min [Plus Refrigeration] 

Ingredients

1L boiling water 
2 teabags Green tea 
6 mint leaves, plus to garnish 
2 lemons, sliced 
2 tbsp honey  

Method

1. Combine the boiling water, teabags, mint and lemons in a heat-safe bowl or jug.
2. Add the honey and stir to dissolve.
3. Set aside to infuse for 5 minutes, then remove the teabags and refrigerate until cold.
4. Top up with water to taste.
5. Serve poured over ice, and garnish with lemon and mint. 

Make The Best Brew 

It’s true: there is a correct way to make a pot of tea — even iced tea. Here are some tried-and-tested tricks: 

1. Don’t brew it for ages.
Once the teabag has been in hot water for more than 10 minutes, it starts to release the bitter tannins of the tea leaves. Aim for the sweet spot between 5 and 7 minutes.   

2. Be patient.
When it comes to letting the iced tea cool – don’t rush. It will be worth it. Remember to add a generous amount of the all-important ice when serving!  

3. Do a taste test.
Check the sweetness and add more honey if you like. Be sure to let it dissolve before you take it off the heat. If not, the honey will settle at the bottom.  

Like A Teacup and Saucer 

Some flavour combinations are just simply meant to be. Bring out the best in these four teas:   

Peppermint Tea
Adding lime to this tea will add a zing of freshness.  

Chamomile Tea
Grate a 2cm piece of fresh ginger into this tea for a punchy immunity boost.  

Earl Grey Tea 
Bring out the citrus notes with a few slices of the real deal. Orange and lemon will work well.   

Rooibos Tea 
The classic combo of rooibos tea and fresh peaches is a heavenly match.  

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine

The post Sippin’ Pretty: Cool as Iced Tea appeared first on MyKitchen.

The best desserts are the ones that start with a freezer staple and end with creative and yummy add-ins. e.g this Neapolitan ice cream!

SERVES 8 // COOK TIME 20 mins, plus freezing time

INGREDIENTS
2L tub vanilla ice cream, softened
250g strawberries, hulled and blended, plus extra to garnish
140g dark chocolate, melted

Method
1. Line a baking tin with cling film.
2. Divide the ice cream up into three equal quantities.
3. Mix one third of the ice cream with the blended strawberries and another with the melted dark chocolate.
4. Layer the plain, strawberry and chocolate ice creams in the baking tin. Freeze for three to five hours, or until set. Remove from tin, slice, garnish with strawberries and serve.

Make this Turkish delight ice cream. You don’t need any fancy equipment just a beautiful summer’s day.

The post Neapolitan ice cream appeared first on MyKitchen.