Have your tea and eat it too in this delicious no-bake Earl Grey mousse tart with strawberries. It’s the ultimate raise-your-spirits dessert!

SERVES 12 // COOKING TIME 40 min

INGREDIENTS
3 cups oats
200 g white chocolate, melted
3 tbsp nut butter (macadamia, almond or peanut)
4 Earl Grey tea bags
1 cup milk
1 cup double cream
90 g packet vanilla pudding
10–15 strawberries, sliced
Zest of 1 lemon
1 tbsp strawberry jam, melted

METHOD
1. Grease a 24 cm round cake tin.
2. Place oats in a food processor and blitz until crumbly. Mix in the chocolate and nut butter.
3. Press the crust into the bottom and sides of the tin. Place in the fridge to harden for at least 20 minutes.
4. Place tea bags in the milk and microwave on high for 1 minute. Leave to soak and cool slightly, then refrigerate until chilled.
5. Beat double cream, flavoured milk and vanilla pudding until aerated and thick. Pour on to the crust, spread to even it out and place in the fridge to set.
6. Arrange strawberries on top of the tart. Top with lemon zest. Brush jam over the strawberries to glaze.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

If baking with tea is your new favourite hobby, you’ll love our pancakes with rooibos-poached oranges and spiced cream.

The post White chocolate & Earl Grey mousse tart with strawberries appeared first on MyKitchen.

Crack open a bottle of wine, slap on the sunscreen and dive into this meat lover’s cheese board for the perfect summer picnic!

SERVES 4-6 // COOKING TIME 1 hour

For the chicken crackling

INGREDIENTS
Skin of 2 chickens
1 tbsp salt

METHOD
1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. Arrange chicken skins in a single layer on the tray. Sprinkle with salt, then cover with another piece of baking paper and second baking tray to keep them flat.
3. Bake for 15 minutes. Turn over the skins, cover again and bake for another 10 minutes.
4. Cool on a wire rack to crisp up.

For the chicken-liver pâté

INGREDIENTS
300 g butter
1 tbsp vegetable oil
Handful sage
4 onions, chopped
1 garlic clove, chopped
1 kg chicken livers
75 ml sherry

METHOD
1. Heat half the butter and all the oil in a pan. Fry the sage until crispy. Set aside a few fried leaves to garnish.
2. Fry the onions and garlic in the sage butter until golden.
3. Add the chicken livers and fry for 5 minutes.
4. Add the sherry and cook for 5 minutes. Season generously.
5. Place in a blender, add the remaining butter, and blitz until smooth.
6. Spoon into a serving dish and smooth the top. Garnish with sage leaves and black pepper.

For the meat and cheese board

INGREDIENTS
Chicken crackling
Chicken-liver pâté
Parmesan
Parmesan crackers
Olives
Boerenkaas
Sesame crackers
Almonds
Edam
Salami
White Cheddar

METHOD
1. Space out all the ingredients on to a wooden board and serve fresh.

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

Pair this delicious board with a summery peach and honey rosé sangria!

The post The ultimate meat lover’s cheese board appeared first on MyKitchen.

Entertaining just got a whole lot more fun with this rosé sangria with peaches and honey! You can prep this the night before to get infuse properly and serve it to your guests with some snack platters.

SERVES 6 // COOKING TIME 10 min

INGREDIENTS
4 peaches
½ cup gin
3 tbsp honey
2 bottles rosé

METHOD
1. Cut the peaches into bite-sized pieces. Freeze for 1 hour.
2. Mix the gin and the honey until well combined.
3. Stir the peaches, gin mixture and rosé until combined.
4. Transfer to a glass bottle or individual mason jars. The frozen peaches will keep the drink cool.

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

The post End of summer rosé sangria with peaches and honey appeared first on MyKitchen.