The perfect balance of bitter orange marmalade and the sweetness of white chocolate. Enjoy the restaurant quality sweet treat after a meal. 

Orange & poppy seed petit fours

Makes about 24 

Ingredients 

For the sponge

¾ cup (112.5g) flour
¼ tsp (1.25ml) salt
¼ tsp (1.25ml) baking powder
¼ cup (60g) butter, at room temperature
¾ cup (150g) granulated sugar
2 large eggs, at room temperature
¼ cup (60ml) sour cream
1 tsp (5ml) vanilla extract
½ Tbsp (7.5ml) poppy seeds + extra to garnish
1 orange, zested + extra to garnish
⅓ cup (80ml) orange marmalade

For the poured fondant

3 cups (400g) icing sugar
¼ cup (75g) glucose syrup
¼ cup (60ml) orange juice
1 tsp (5ml) vanilla extract
¾ cup (135g) white chocolate chips
Drop of orange essence (optional)
Drop of yellow or orange food colouring (optional)

Method 

1. Preheat the oven to 180°C. Line a 15x21cm baking tin and spray with non-stick spray. 
2. For the sponge, sift together the dry ingredients.
3. Beat the butter and sugar for 1-2 minutes or until light and fluffy. 
4. Add eggs one by one beating after every addition. 
5. Add sour cream, vanilla, poppy seeds, orange zest and juice to the egg mixture and mix well. 
6. Fold the wet mixture into the dry ingredients.
7. Spread the batter into the prepared tin, making sure the surface is as flat as possible. 
8. Bake for about 30 minutes or until a wooden skewer inserted in the centre comes out clean. 
9. Once the sponge is slightly cool, remove from tin and cool completely on a cooling rack. 
10. Trim the top of the cake to be very level. Halve the cake to create two layers. Spread the orange marmalade on bottom layer and sandwich closed with top layer. Cut into 2.5cm squares. 
11. For the fondant, place icing sugar, glucose syrup and juice in a glass or metal bowl over a pot of simmering water. (Ensure the bowl isn’t touching the water.) 
12. Stir for about 15 minutes until smooth and sugar is dissolved.
13. Once smooth, add chocolate and stir until melted.
14. Add remaining fondant ingredients. Remove the bowl from heat and pour into a measuring jug. Cool to 41-43°C when measured with a sugar thermometer. 
15. Place a cooling rack over a baking tray. Arrange the cake squares on the cooling rack and evenly pour the fondant over to completely cover the cake. Leave to set for 1 hour. 
16. Garnish with poppy seeds and zest. Best served the same day. (Store for up to two days in an airtight container.) 

Cook’s note  

If you can’t source glucose syrup from a baking shop, use honey instead, but know the colour will be slightly different. 

Recipe & styling: Lichelle May 
Photgraphs: Zhann Solomons  

Also read: 4 Scrumptious ways with oranges this winter 

The post Orange & poppy seed petit fours appeared first on MyKitchen.

Food Editor Lichelle May explores the art of making homemade marshmallows and fun recipes to use them in. Think toasted marshmallow, sweet and sticky cookie dessert or even the fruit-filled variety.

Homemade vanilla marshmallow 

Soft, pillowy and worlds apart from its store-bought counterpart, homemade marshmallows turn simple ingredients into pure joy. 

Makes 1 tray (30x21cm) 

Ingredients

2 sachets (10g each) powdered gelatine
1 cup (250ml) water
2 cups (400g) granulated sugar
½ tsp (2.5ml) white vinegar
100g (75ml) glucose syrup
Pinch of salt
2 tsp (10ml) vanilla paste
¼ cup (30g) corn flour
2 Tbsp (16g) icing sugar

Method

1. Mix gelatine and ½ cup (125ml) water in the bowl of a stand mixer and set aside.
2. Line a 30x21cm tin with baking paper and spray with non-stick spray.
3. Heat the remainder of the water, sugar, vinegar and glucose syrup over medium heat. Swirl the pot now and again to help the sugar dissolve. Once the sugar has dissolved, bring the mixture to a gentle simmer. 
4. Use a pastry brush dipped in hot water to gently remove any sugar crystals from forming on the sides of the pot. Be sure to squeeze extra water out from the brush to not add any extra liquid to the sugar mixture.
5. Gently swirl the sugar mixture regularly to evenly distribute the heat and to avoid hot spots. Cook the syrup until firm ball stage (118°C-120°C).  (See cook’s note.)
6. Using the whisk attachment, turn the mixer on to break up the gelatine. Gently pour the hot sugar mixture into the mixer while whisking on a low-medium speed. Take care not to pour the syrup onto the whisk attachment to prevent it from splattering, which may cause burn injuries. 
7. Continue until you’ve added all the syrup. (The heat of the syrup will melt the gelatine.) 
8. Increase speed up to medium, and add salt and vanilla. Whisk for about 6-8 minutes. Scrape down the sides to ensure even mixing. 
9. The base should become smooth, white and fluffy, and it should expand roughly three times in size. The mixture should resemble a thick, glossy and delicate meringue. 
10. Use a silicone spatula to scrape out the marshmallow mixture onto the prepared tin while still warm. Allow to set for about 4-6 hours at room temperature. 
11. Combine corn flour and icing sugar. Dust a knife in the mixture to prevent sticking. Cut marshmallows into squares and dust lightly in the same icing mixture. Store in an airtight container. 

Cook’s note: To check firm ball stage, drop a small amount of the syrup into a cup of cold water. If a firm, pliable ball forms that holds its shape but flattens when squeezed between the fingertips – then it is ready.

Flavour Variations  

Coffee Swirl  

Method 

Mix 1½ Tbsp (22.5ml) coffee granules, ½ Tbsp sugar (7.5ml) and 1 Tbsp (15ml) boiling water. Once the vanilla marshmallow base is spread out into the tin and ready to set, swirl the coffee mixture through the marshmallow before setting.  

Toasted Coconut  

Method 

Add ½ cup (125ml) toasted desiccated coconut to the vanilla marshmallow mixture when adding the salt and vanilla paste. When sliced, roll marshmallows in 1 cup toasted (250ml) desiccated coconut instead of the corn flour mixture. 

Fruit Filled  

Method  

Spread half of the vanilla marshmallow mixture into a prepared tin. Spread ⅓ cup (80ml) thick fruit puree of your choice on the marshmallow and top with the remainder of the marshmallow mixture.  

Good to know: Glucose syrup, also known as corn syrup, is a sweetener that is commonly used in confectionery and frozen desserts. Glucose syrup’s function is to control the formation of sugar crystals and can be found at your local baking shop .

Salted caramel sweetie pies

The perfect balance of rich and indulgent — this is a great recipe to try for some holiday-inspired kitchen adventures. 

Makes 8-10 

Ingredients

½ batch homemade vanilla marshmallow
8-10 digestive biscuits
⅓ cup (80ml) store-bought caramel sauce
Pinch flaky salt
220g dark chocolate, melted  

Method

1. Place vanilla marshmallow mixture, while still warm, in a piping bag. 
2. Pipe some marshmallow mixture in the middle of each digestive biscuit. Take care not to spill over the sides of the biscuits. 
3. Using a teaspoon, make an indent in each marshmallow deep enough to hold some yummy caramel sauce. 
4. Combine the caramel sauce and salt then mix well. Scoop some of the sauce into the prepared marshmallow cavities. 
5. Continue to pipe the marshmallow mixture to enclose the caramel sauce. Set aside for about 30 minutes to allow the marshmallows to set. 
6. Once set, dip the marshmallow in chocolate and allow to set. 

Froot Loop squares  

Bright and chewy cereal-marshmallow squares – be adventurous and try to make these with your favourite breakfast cereal. 

Makes about 24 squares  

Ingredients 

¼ cup (60g) butter
5 cups (300g) mini marshmallows
5 cups (250g) Froot loops  

Method  

1. Line a 25x18cm tin with cling wrap and spray with non-stick spray. 
2. Melt butter in a large pot. Once melted, add marshmallows and stir on a medium-low heat until melted. 
3. Add Froot loops and mix through. 
4. Transfer mixture to prepared tray and flatten. (See cook’s note below.) 
5. Allow to set for about 1 hour before slicing into bars. 

Cook’s note: When flattening the mixture, the harder you press, the more compressed the bars will be. If you only gently spread the mixture in the tin, the bars will have more air captured and not be as compact. Depending on your desired results, you can control the outcome you prefer.  

Cinnamon crunch cookie slices 

The perfect balance of rich and indulgent – this is a great recipe to try for some holiday-inspired kitchen adventures. 

Serves 6-8 

Ingredients 

1 cup (250g) salted butter, at room temperature 
1 cup (170g) dark brown sugar 
¼ cup (60ml) honey
¼ cup (60ml) apple sauce
1 large egg 
2 tsp (10ml) vanilla 
2 ⅔ cups (400g) flour 
1 tsp (5ml) bicarbonate of soda 
1 Tbsp (15ml) ground cinnamon
1 tsp (5ml) salt 
1 cup (175g) milk or dark chocolate chips 
3 cups (180g) marshmallows, cut in half  

Method 

1. Melt the butter in a pan and allow to brown slightly.  Set aside to cool. 
2. Preheat the oven to 180°C. Line a 22cm square tin with baking paper and spray with non-stick spray.  
3. Whisk the cooled butter, ¾ of the sugar, honey, apple sauce, egg and vanilla for about 2 minutes. 
4. Sift flour, bicarbonate of soda, cinnamon and salt in a separate bowl.
5. Fold the dry ingredients and chocolate chips through the butter mixture until a cookie dough forms. 
6. Press half of the cookie dough into the prepared tin, placing the remainder of the dough covered in the fridge. Bake for 15 minutes. 
7. Remove from oven and set the oven on grill.
8. Top the pre-baked cookie mixture with marshmallows and grill for 1 minute until the marshmallows start toasting. 
9. Remove from oven and place the oven on 180°C again.  
10. Crumble the remainder of the cookie dough over the marshmallows and sprinkle with remaining sugar.  
11. Bake the mixture for another 15-20 minutes.
12. Allow to cool for 20 minutes in the tin before removing and slicing. Serve warm.

Recipes & styling: Lichelle May
Photography by: Zhann Solomons

The post 4 Fun marshmallow treat recipes appeared first on MyKitchen.

Golden, fluffy and ready to steal the spotlight – International Waffle Day (25 March) is the perfect excuse to indulge. From classic Belgian waffles and savoury caprese creations to churro twists and crispy chicken buttermilk stacks, these delicious recipes prove that waffles are the ultimate treat for every occasion. 

Belgian waffles 

Makes 8-10  

Ingredients  

1½ cups (375ml) + ¼ cup (60ml) milk
⅓ cup (76g) butter, cubed
1½ tsp (7ml) instant yeast
2½ Tbsp (37ml) sugar
¼ tsp (1ml) salt
2 cups (240g) cake flour
2 large eggs 

Method  

1. In a pot, heat 1½ cups milk and butter together then cool slightly until it reaches lukewarm temperature.
2. Pour into a large bowl, add yeast, sugar, salt, flour and eggs then whisk until combined (the mixture might be lumpy). 
3. Cover with a cling wrap and set aside to proof for 1-2 hours. 
4. Remove cover, stir and add milk to loosen the batter slightly (it should still be thick). 
5. Ladle ¼ cup (60ml) of the mixture into a preheated waffle iron and cook for about 3-4 minutes or until golden and crispy. 
6. Set aside and repeat with remaining batter.
7. Serve warm. 

Recipes and styling: Chad January
Photographs: Zhann Solomons 

Savoury caprese salad waffles   

Serves 4  

Ingredients  

For the waffles:  

1 egg
1 cup flour, sifted
1 cup milk
¼ cup (60ml) vegetable oil
½ Tbsp (7.5ml) sugar
2 tsp (10ml) baking powder
¼ tsp (1ml) salt
2 tsp (10ml) basil pesto   

For the tomatoes:  

1 Tbsp (15ml) oil
2 cups baby tomatoes  

To serve: 

1 cup mozzarella, torn into pieces
1 avocado, sliced
½ cup fresh basil, torn
4 Tbsp (60ml) basil pesto
2 Tbsp (30ml) olive oil
Salt and milled pepper  

Method  

1. For the waffles, preheat a waffle iron.
2. In a large bowl, beat the eggs until light and fluffy.
3. Mix in the flour, milk, oil, sugar, baking powder, salt and pesto until combined. 
4. Spray the preheated waffle iron with non-stick cooking spray.
5. Pour a small quantity of batter onto the hot waffle iron and cook waffles in batches until golden brown and cooked through. 
6. For the tomatoes, heat the oil in a pan over medium heat. Add the tomatoes and fry until they start to soften and blister, about 3-5 minutes.
7. To serve, top each waffle with blistered tomatoes, torn mozzarella, avocado slices and basil. Drizzle with basil pesto and olive oil, then season with salt and pepper. 

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Churro waffles 

Makes 8-10 

Ingredients 

For the churros: 

2 cups (500ml) water
¾ cup (180g) butter, chopped
2 tsp (10ml) vanilla essence
1 tsp (5ml) salt
2 cups (240g) cake flour
4 large eggs 

¼ cup (60g) granulated sugar
1 Tbsp (15ml) ground cinnamon
¼ cup (60ml) melted butter
Melted dark or milk chocolate, for serving 

Method 

1. Add water, butter, vanilla and salt to a pot over high heat, stir to melt and bring to a rapid boil. 
2. Remove pot from the heat, add the flour and mix thoroughly with a wooden spoon until a smooth paste forms. 
3. Transfer the paste to a bowl and cool for about 10 minutes, until you can press your finger into the mixture for more than 5 seconds (too hot and the mixture will cook the eggs). 
4. Add the eggs one at a time, beating until completely combined before adding the next. 
5. Combine sugar and cinnamon in a large bowl. 
6. Ladle ¼ cup of mixture into a waffle iron and cook for about 3-4 minutes or until golden.
7. Remove and brush immediately with melted butter, then toss in cinnamon sugar to coat. Set aside. 
8. Repeat with remaining batter and serve hot and drizzled with melted dark or milk chocolate. 

Recipes and styling: Chad January
Photographs: Zhann Solomons 

Crispy chicken buttermilk waffles 

Serves 5–6 

Ingredients 

For the savoury buttermilk waffles:  

½ cup (125ml) melted butter 
2 Tbsp (30ml) sugar 
2 large eggs, beaten 
1¾ cups (270g) flour 
2 tsp (10ml) baking powder 
1 tsp (5ml) bicarbonate of soda 
1 tsp (5ml) salt 
1¾ cups (430ml) cultured buttermilk 
Handful parsley, finely chopped 
1 tsp (5ml) smoked or regular chilli flakes (optional)  

For the crispy chicken:  

1½ cups corn flakes 
¾ cup coarse breadcrumbs 
1 tsp each flaky salt and milled pepper + extra for seasoning 
8-12 deboned chicken thighs 
½ cup flour 
2 large eggs, beaten 
Canola oil, for frying  

Wilted greens, to serve 
5-6 large eggs, fried to your liking 
Milled pepper 
Micro greens, to garnish  

Method 

1. For the savoury buttermilk waffles, mix together butter, sugar and egg. 
2. Sift the flour, baking powder, bicarbonate of soda and salt in another bowl. 
3. Add the buttermilk, parsley and chilli flakes, if using. Mix well to create a loose batter.  
4. Spray a waffle iron with non-stick spray and heat up.  
5. Bake the waffles in batches until they are all made. Set aside until needed. 
6. Crush the corn flakes to the same size as the bread crumbs, mix to combine and then season.  
7. Heat oil for frying. 
8. Cut each chicken thigh in half, length wise. Season. Dust in flour and shake off excess, dredge in egg and cover in bread crumb mixture. 
9. Fry the chicken for about 3-4 minutes per side or until cooked, golden and crispy. Drain on kitchen paper and season with salt. 
10. To serve, top waffles with wilted greens, crispy fried chicken and fried egg. 
11. Finish with a crack of black pepper and some micro greens. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons 

 Also read: Tools that take our MK team’s baking to the next level 

The post 4 Irresistible waffle recipes to try anytime appeared first on MyKitchen.

This sheet cake won the hearts of everyone who tasted it! It has the best of both: a tangy berry base and a sweet ganache topping. 

Buttermilk berry cake with whipped ganache

Makes 20 squares 

Ingredients

2½ cups (375g) self-raising flour
1½ cups (330g) caster sugar
½ Tbsp (7.5ml) bicarbonate of soda
1 tsp (5ml) fine salt
2 large eggs, at room temperature
1 cup (250ml) milk
1 cup (250ml) buttermilk
½ cup (125g) butter, melted
2 tsp (10ml) vanilla essence
½ cup (125ml) strawberry or raspberry jam
200g strawberries, tops removed and sliced 

For the white chocolate ganache: 

6 slabs (80g each) white chocolate
⅖ cup (100ml) cream
10g butter
Pink food colouring (optional)
Edible flowers, for decorating
Freeze-dried strawberries, for decorating (optional) 

Method

1. Preheat oven to 180°C. Line a 35x25cm sheet tray with baking paper. 
2. Combine dry ingredients in a large mixing bowl. Whisk together all the wet ingredients and pour into the dry ingredients while mixing, creating a smooth batter. 
3. Pour batter into prepared tray.Dot jam over and swirl lightly using a spoon, to spread out. Scatter with strawberry slices. 
4. Bake for 28-33 minutes, or until a skewer inserted into the centre comes out clean. Remove and cool completely in the tray. 
5. Meanwhile, melt chocolate and cream over a double boiler until smooth — don’t overheat. (Alternatively, you can use the microwave, working in 30-60 second increments to avoid overheating and seizing.) 
6. Remove mixture from the heat and add butter, stirring to melt.
7. Add a drop of pink colouring, if using. Leave to cool at room temperature until semi-firm, or chill for 30 minutes to speed up the process. 
8. Whisk ganache with an electric whisk to create a fluffy spread.
9. Spread ganache onto sheet cake. Slice into squares.
10. Just before serving, decorate with edible flowers and sprinkle over crushed freeze-dried strawberries. 

Good idea: To save on cost, you can swap the ganache topping for a fluffy butter icing instead. 

Recipes & styling: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: Tools that take our MK team’s baking to the next level 

The post Buttermilk berry cake with whipped ganache appeared first on MyKitchen.

Sweet, roasted veg and protein-packed chickpeas layer up into a colourful, hearty jar that’s as satisfying as it is sunshine-ready. 

Roast veggie & chickpea jar

Serves 4 

Ingredients

1 can (400g) chickpeas, drained and rinsed
2 tsp olive oil
1 tsp each paprika, onion powder and garlic powder
1 tsp cumin seeds
Salt and milled pepper
1 can (410g) butterbeans, drained and rinsed
2 tsp tahini paste
1 lemon, zested and juiced
1–2 Tbsp water (if needed)
400g cooked beetroot, diced
500g cooked pumpkin, diced
2 cups cooked quinoa
2 discs feta, crumbled
125g baby spinach
2–3 Tbsp vinaigrette-style dressing, to serve
Garlic bread, to serve 

 Method

1. Preheat oven to 200°C.
2. Scatter chickpeas on a baking tray, drizzle with olive oil, spices and seasoning. Roast for about 10 minutes, tossing halfway through. 
3. Blitz butterbeans, tahini ,lemon zest and juice to taste using a small food processor or stick blender. If needed, add some water for a looser consistency. Season. 
4. To assemble, place butterbean hummus in the bottom of the jars, followed by beetroot, pumpkin, quinoa, chickpeas, feta and spinach. 
5. When serving, tip over the jar into a bowl and mix contents, drizzle with vinaigrette and enjoy with garlic bread. 

Tips for layering salads in jars 

Dressings, sauces or juicy meats always go into the jar first, layered on the bottom. Then, sturdy veggies (such as carrots, cucumbers and peppers) are layered on top to keep them from getting soggy. Add grains, beans and other proteins in the middle, and finish with soft items and leafy greens to keep everything crisp. Pack tightly and keep the jar upright for the freshest results. 

Recipes & styling: Lichelle May 
Photographs: Zhann Solomons

Also read: Marinated pepper, chorizo & chickpea salad

The post Roast veggie & chickpea jar appeared first on MyKitchen.

Swap olives for sliced figs, crumbled feta or sliced peppers.

Sardine pizza with caramelised onions

Makes 2 x 25cm pizzas 

Ingredients

For the caramelised onions 

1 red onion, halved and thinly sliced
1 Tbsp vegetable oil
2 Tbsp butter
3 Tbsp granulated sugar

1kg store-bought bread dough
Olive oil, for brushing
70g tomato paste
250g mozzarella, torn
4-6 black olives, quartered
3 sprigs thyme, leaves picked
2 sardine fillets, drained
Salt and milled pepper 

Method

1. Place onions in a pan over medium-low heat along with the oil and butter. 
2. Stir and sauté for 10minutes until translucent.
3. Without stirring, sprinkle over the sugar and simmer for another 10 minutes. 
4. Stir onions for a final mix, then remove from the heat.
5. Preheat oven to 200°C.
6. Divide dough into two portions. Roll out into flat circles, pressing from the centre outward to create a risen rounded outer edge. 
7. Brush surfaces with oil, then lather tomato paste over the bases. 
8. Bake for 5 minutes to par-cook. Remove.
9. Dot pizzas with mozzarella, onions, olives and thyme. 
10. Halve sardines and remove bony spine. Flake fish over pizzas. 
11. Drizzle pizzas with extra olive oil, season and bake for another 10-15 minutes, until puffed, charred and gooey. 

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons

Also read: Sicilian sardine pasta

The post Sardine pizza with caramalised onions appeared first on MyKitchen.