’Tis the season to be jolly! ’Tis is also the season to enjoy some of the favourite desserts we only have during the festive season. Make one of these four recipes part of your festive menu.  

Summer trifle   

Serves 10 -12 //  Total time 30 minutes 

Ingredients  

2 80g packets peach jelly
2 350g madeira cake layers, cut into squares 
2 100g punnets raspberries + extra for serving
1L custard 
5 yellow-flesh nectarines, quartered + extra slices for serving 
375ml cream 
110g caster sugar 
3ml vanilla essence   

Method  

1. Prepare jelly according to packet instructions and set in a 3L trifle bowl. 
2. Top with half the madeira cake squares and half the raspberries. 
3. Pour custard over cake and layer with remaining cake and raspberries, then nectarines. 
4. Whisk together cream, caster sugar and vanilla to firm peaks and spoon on to fruit. 
5. Serve topped with extra raspberries and nectarines.

Words and Photographs: Fresh Living Magazine 

Gingerbread Swiss roll with cinnamon cream 

Serves  6 // Cooking time 45 min plus 3 hours cooling time 

Ingredients 

5 large eggs, separated
¼ cup honey
¼ cup dark brown sugar
2 Tbsp finely grated ginger
¾ cup cake flour
¼ cup cocoa
1 tsp baking powder
1 tsp ground ginger
¾ tsp allspice
2 tsp gelatine powder
1 Tbsp cold water
250g plain cream cheese
½ tsp cinnamon
250ml sour cream
½ cup icing sugar  

Method 

1. Preheat oven to 180°C. Line a 20 × 35 cm baking sheet with baking paper.
2. In a large bowl, using an electric mixer, beat the egg yolks for 2 minutes, until pale.
3. Add the honey, brown sugar and grated ginger and beat until combined.
4. In a medium bowl, whisk together the flour, cocoa, baking powder, ground ginger and allspice.
5. Beat the dry ingredients into the egg-yolk mixture until well combined.
6. In a clean bowl, beat the egg whites until soft peaks form and fold into the mixture.
7. Spread the batter on to the prepared baking sheet. Bake for about 10 minutes, until lightly browned and firm to the touch. Meanwhile, in a bowl, sprinkle gelatine over cold water and allow to stand for 5 minutes, until soft. Microwave on high until the gelatin melts, about 5–10 seconds.
8. In a clean bowl, beat the cream cheese, cinnamon and melted gelatin until smooth.
9. In another bowl, whip the sour cream with the icing sugar until combined. Fold the cream-cheese mixture into this mixture.
10. When the cake is done, remove it from the oven and transfer to a cooling rack. Run a sharp knife around the edge of the sheet and invert the cake on to a board. Carefully peel off the baking paper. Cover loosely with a damp kitchen towel. When cooled, spread the filling over the cake. Roll up, wrap in cling wrap and refrigerate for 3 hours.
11. Unwrap the roll and transfer to a plate. Dust with icing sugar.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Trifle cheesecake 

Serves 6 // Cooking time 1 hour 35 minutes

Ingredients 

For the crust 

400g ginger biscuits, crushed
⅓ cup melted butter, cooled  

For the jelly 

80g sachet red jelly 

For the filling 

4 eggs
1 cup sugar
500g cream cheese
3 Tbsp lemon juice
½ tsp lemon zest
1 tsp vanilla essence
2 tbsp flour 

To assemble 

½ cup cream, whipped
3 tbsp pomegranate seeds
⅓ cup raspberries
¼ cup cherries
Mini meringues, to decorate  

Method 

For the crust 

1. Preheat oven to 150°C.
2. Whizz the biscuits and butter together in a food processor. Press into the bottom and up the sides of a springform tin.
3. Blind bake for 10 minutes, then set aside to cool.

For the jelly 

1. Line a cake tin the same size as the one you used for your base.
2. Prepare the jelly according to the packet instructions. Pour into your prepared tin.
3. Refrigerate until set.

For the filling 

1. Beat the eggs and sugar together for 5 minutes, until the mixture is thick.
2. In a separate bowl, whisk together the cream cheese, cream, lemon juice and zest and the vanilla. Fold in the egg mixture.
3. Sift in the flour and fold in to combine.
4. Pour into the crust and wrap the outside edges of the tin in foil. Place in an oven dish filled with water to create a bain-marie.
5. Bake for 1 hour. Turn off the oven, open the door slightly and allow the cheesecake to cool inside for 1 hour. Then remove it from the oven to cool to room temperature. Refrigerate until chilled.

To assemble 

1. Remove the jelly from the tin and place it on top of the cheesecake layer. Refrigerate it overnight.
2. Place the meringues under the grill, or blowtorch them until they are golden on the edges.
3. Decorate the top of the trifle cheesecake with the whipped cream, meringues, pomegranates, raspberries and cherries.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za 

Caramel chocolate Christmas cake 

Serves 10 // Cooking time 4 hours 15 min, plus cooling time

Ingredients 

800g mixed dried fruit
410g jar fruit mincemeat
2 oranges
125ml brandy
250g butter, melted and cooled
200g brown sugar
300g cake flour
150g self-raising flour
160g blanched almonds
2½ tsp mixed spice
4 eggs, lightly whisked
2 Tbsp apricot jam, warmed 

Method 

1. Preheat oven to 150°C. Grease a 22 cm cake tin with melted butter. Line the base and sides with baking paper.
2. Mix dried fruit, fruit mince, 1 tbsp orange zest and ½ cup orange juice in a pot. Cook on medium heat for 10 minutes, stirring often, until the fruit has softened.
3. Set aside for 30 minutes, then stir in the brandy. Add the butter and sugar.
4. Combine the flours, almonds and mixed spice. Stir into the fruit mixture. Mix in the eggs.
5. Spoon the cake batter into the prepared tin and smooth out the surface. Lightly drop the tin on to the counter to settle the batter.
6. Bake for 3 hours 15 minutes, or until a skewer comes out clean. If it begins to brown on top, cover loosely with foil and continue baking.
7. Brush the hot cake with the warm apricot jam.
8. Cover the cake with foil, wrap in a large tea towel and leave to cool overnight.

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

The post 4 festive dessert recipes appeared first on MyKitchen.

Here’s the tea on three of the hottest food trends right now. It’s tried and tested in our trusty MK kitchen, so you know what’s worth making at home, and what should just stay on your phone!  

Pull-apart garlic loaf 

Serves 6-8 

Top sheets of garlic bread with chopped olives or mozzarella for an extra cheesy loaf, or chopped cooked bacon. 

Ingredients 

¼ cup (60g) butter at room temperature + extra for brushing
2 Tbsp (8g) finely chopped parsley
3 Tbsp (45ml) minced garlic
¼ tsp (1ml) fine salt
500g store-bought bread dough
3 Tbsp (15g) grated Parmesan
¼ cup (30g) grated Cheddar
Salt and milled pepper 

Method 

1. Preheat oven to 180°C. Grease a 25x10cm loaf tin. 
2. Combine butter, parsley, garlic and salt
3. Roll out the bread dough on a lightly floured surface to create a ½ cm thick rectangle.
4. Spread butter onto the dough and sprinkle evenly with grated cheese.
5. Slice the dough into 32 equal-sized squares.
6. Layer the squares on top of each other, four at a time, then stack vertically against the tin, filling up the space completely. 
7. Brush top of squares with the melted butter and season generously.
8. Bake for 35-40 minutes, until risen and golden.
9. Cool in the tin for about 10 minutes.
10. Unmould and serve hot.

The flying Dutchman burger 

Makes 5 

A new take on sliders using onion rings as the bun!

Ingredients 

For the sauce 

⅓ cup mayonnaise
3 Tbsp tomato sauce
1 Tbsp Dijon mustard
1 tsp sugar
1 jalapeño, finely chopped
1 tsp finely chopped parsley, plus extra to serve
Salt and milled pepper 

500g beef mince
1 tsp salt and milled pepper
1 tsp garlic powder
3-4 Tbsp olive oil blend
1 cup grated Cheddar
2-3 red or white onions 

Method

1. Whisk together sauce ingredients. Season and set aside.
2. Mix together mince, salt, pepper and garlic powder. Divide mixture into 10 balls and shape into even, thin patties.
3. Heat some oil in a pan over high heat. Fry the patties in batches for 1-2 minutes on each side. Top each with a handful of cheese and cook for 1 more minute or until cheese melts. Set aside and repeat with remaining ingredients.
4. Cut the onions into 1cm-thick slices.
5. Heat another glug of oil in the same pan and fry onion slices for 3-5 minutes or until golden, flipping halfway through. Set aside.
6. Sandwich t w o patties and a dollop of sauce between two fried onion slices. Serve hot, sprinkled with extra parsley.

Orange Swiss roll slice 

Serves 6 

Also called orange roll cake, this beautifully patterned cake is made placing candied orange slices on t h e baking tray before pouring over the batter. 

Ingredients 

1 cup (200g) granulated sugar
1 cup (250ml) water
1 orange, sliced
4 large eggs
2 tsp (10ml) orange juice
1 tsp (5ml) orange zest
1 tsp (5ml) vanilla essence
½ cup (110g) castor sugar + 2 Tbsp for sprinkling
¾ 4 cup (115g) flour
1 cup (250ml) cream
2 Tbsp (30ml) honey, warmed 

Method

1. Preheat oven to 180°C and line a 35x25cm tray with baking paper.
2. Place granulated sugar, water and orange slices in a pot and bring to a boil.
3. Simmer for 12 minutes or until slices turn translucent. Remove slices and cool on a wire rack.
4. Combine eggs, orange juice and zest, vanilla and castor sugar in a bowl of a stand mixer.
5. Whisk mixture for 5-8 minutes until tripled in size at ribbon stage* An electrical whisk works well too, you will just need to whisk for 8-10 minutes.
6. Sift the flour over the batter and gently fold in flour until fully incorporated. Be careful not to overwork your batter.
7. Arrange cooled orange slices on the tray lined with baking paper and pour cake batter over it. Smooth the top of batter with a spatula.
8. Bake f o r 10-12 minutes, until cake is golden and springs back (or doesn’t leave a dent) when it is lightly pressed.
9. Remove from oven and, holding the baking paper, slide cake off the tray onto a work surface. Immediately sprinkle the top with a thin layer of castor sugar.
10. Working from the short end, carefully roll cake and baking paper over itself to create around swirl.
11. Unroll slowly to flatten, then roll up again and twist paper on either side to secure and leave to cool completely. (Rerolling the cake ensures it won’t crack once cold.)
12. Whip cream to stiff peaks, sweetening with sugar as you like.
13. 1 Unroll cooled cake and spread with cream. Gently roll up the cake, now discarding baking paper.
14. Brush cake with warmed honey just before serving. Refrigerate leftover slices for up to 2 days.

Recipes and Styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons 

Also read: TikTok recipe hacks we’ve tried and loved

The post 3 trendy recipes to try at home appeared first on MyKitchen.

From eclairs to a light (and yummy) panna cotta, these delicious caramel desserts are sure to impress and leave your guests wanting more.  

Sea-salt caramels

Makes 20 // Cooking time 2 hours 25 min 

Ingredients 

2½ cups sugar
1 cup water
385 g tin condensed milk
115 g butter, cubed
1 tbsp sea-salt flakes 

Method 

1. Line and grease a loaf tin.
2. Heat the sugar and water in a pot over low heat. Once the sugar has dissolved, bring to the boil and cook, swirling the pot occasionally, until the mixture turns a deep amber.
3. Remove from the heat and add the condensed milk and butter. Allow to bubble for a few seconds, then whisk vigorously.
4. Return to medium heat. Use a sugar thermometer to monitor the caramel. Cook, whisking all the time, until it reaches 115°C. Remove from the heat and add 2 tsp sea salt flakes.
5. Pour into loaf tin and sprinkle with the remaining 1 tsp sea salt flakes. Leave to cool and set, at least 2 hours.
6. Use a hot knife to slice into bite-sized caramels. Wrap in waxed paper and store in a cool place.

Recipe & styling: Diane Heierli 

No-churn salted-caramel ice-cream sandwiches

Makes 10-12  

Ingredients  

500 ml cream 
3 cans Caramel Treat, plus extra for drizzling 
½ tsp sea salt flakes (or use fine salt) 
1 box (400 g) ready-rolled puff pastry, defrosted 
Chopped and toasted nuts or praline, for serving 
Mint leaves, for garnish   

Method 

1. Whisk the cream into stiff peaks. 
2. Whisk the caramel until smooth.  
3.  Add half of the cream to the caramel and mix until well combined, then fold in the remaining cream.  
4. Pour into a 30×20 cm tray and freeze for 8–12 hours or overnight.  
5. Preheat oven to 200 °C. Prick pastry all over with a fork and cut into rectangles.  
6. Place on a baking tray and bake for 13–18 minutes or until golden. Cool.  
7. Cut ice cream into the same size as pastry shapes. Refreeze to set, if needed.  
8. Sandwich the ice cream portions between two pastry rectangles.  
9. Serve drizzled with extra caramel, top with toasted nuts or praline and garnish with mint leaves. 

Cook’s note: Cut the ice cream before the party and refreeze to avoid a sticky, melting mess.  

Recipe and photography: Fresh Living Magazine 

Peppermint Crisp & Caramel Swiss Roll

Serves 6–8 // Total time 30 min + cooling 

Ingredients 

For the Swiss roll 

3 eggs
1 cup (130 g) caster sugar
1 cup (130 g) cake flour 
¾ tsp baking powder 
½ tsp salt   

To assemble 

1 can Caramel Treat 
1 (49 g) Peppermint Crisp chocolate bar, finely chopped 
½ cup cream, whipped   

Method  

For the Swiss roll 

1. Preheat the oven to 180 ºC. Grease and line a 23×33 cm Swiss roll tray.
2. Using an electric hand mixer, whip the eggs and caster sugar until tripled in volume and pale in colour, about 5 minutes.
3. Sift the flour, baking powder and salt over the egg mixture. Gently fold in using a large metal spoon until the flour is just combined. 
4. Pour the batter into the prepared tray and bake for 10 min until lightly golden.
5. Line a kitchen cloth with a piece of baking paper and sprinkle a layer of castor sugar. When the cake is baked, tip it out on to the cloth and roll up into a tight coil starting from the short end. Leave for 10 minutes until cool, then carefully unroll.

To assemble 

1. Whip the caramel with an electric mixer until smooth. 
2. Spread three-quarters of the caramel in an even layer over the Swiss roll. Sprinkle over half the chopped Peppermint Crisp and top with a layer of whipped cream. 
3. Carefully roll up the Swiss roll and chill in the fridge until ready to serve. Decorate with the remaining caramel and chocolate.

Cook’s note: Experiment with flavour. You can also fill this Swiss roll with your favourite jam and serve with fresh berries. 

Styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za 

Salted-caramel panna cotta

Makes 4 // Cooking time: 1 hour 20 min 

Ingredients 

300 ml cream
250 ml milk
2 tsp salt, plus to decorate
3 gelatine leaves
200 g sugar
2 tbsp water 

Method 

1. Lightly grease 4 moulds.
2. Scald the cream and milk in a pot over medium heat. Add salt.
3. Place the gelatine leaves in ice water to soak.
4. Meanwhile, boil sugar and 2 tbsp water in a pot over high heat until the sugar reaches a dark caramel colour.
5. Remove from the heat and add the warm cream and milk immediately. Stir until the sugar has dissolved. Allow to cool to room temperature.
6. Squeeze excess water from the gelatine. Add it, stirring until fully dissolved.
7. Pour the mixture into the moulds and place in the fridge for at least 1 hour to set.
8. Remove panna cottas from moulds by placing them in hot water for a few seconds before turning out.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

White-chocolate-and-caramel eclairs

Makes 10 eclairs // Hands-on 60 mins // Hands-off 75 min 

Ingredients 

For the choux pastry 

85 g unsalted butter
220 ml water
100 g flour
Pinch of fine sea salt
3 large eggs, beaten 

For the eclairs 

150 g white chocolate
250 ml cream
360 g tin caramel  

Method 

For the choux pastry  

1. Preheat oven to 200 °C and grease a baking tray.
2. Bring butter and water to the boil.
3. Sift flour and salt on to a piece of waxed paper and pour into the boiling water.
4. Beat vigorously with a wooden spoon until mixture is smooth and doesn’t stick to the bottom of the pot. Spread out on a plate and allow to cool for 20 minutes.
5. Once cool, return dough to the pot. Gradually beat in the eggs until it reaches a consistency that lazily drops off the spoon. (You may not need to use all the egg.)

For the eclairs 

1. Pour the pastry mixture into a piping bag with a wide nozzle tip. Pipe oblongs on to a baking tray. Bake for 25 minutes, until golden.
2. Use a skewer to pierce a hole in the base of each pastry, then leave upside-down on a wire rack to cool completely.
3. Melt the chocolate in a double boiler over medium heat.
4. Whip cream until soft peaks form. Fold in the caramel.
5. Cut each pastry in half and fill with caramel cream.
6. Dip each filled pastry into the melted chocolate. Use a blowtorch to slightly burn it. Serve immediately.

Also read: Caramel 101

The post Five caramel desserts that will hit the right spot appeared first on MyKitchen.

We’re bringing back our childhood memories with this mouth-watering heritage dessert: Peppermint Crisp & Caramel Swiss roll

SERVES 6–8  •  TOTAL TIME  30 min + COOLING

For the Swiss roll

Eggs 3

Caster sugar 130 g

Flour 130 g

Baking powder ¾ tsp

Salt ½ tsp

To assemble

Caramel treat 1 tin

Peppermint Crisp chocolate bar, finely chopped 1 (49 g)

Cream, whipped ½ cup

For the Swiss roll

1. Preheat the oven to 180ºC. Grease and line a 23 × 33 cm Swiss roll tray.

2. Using an electric hand mixer, whip the eggs and caster sugar until tripled in volume and pale in colour, about 5 minutes.

3. Sift the flour, baking powder and salt over the egg mixture. Gently fold in using a large metal spoon until the flour is just combined. 

4. Pour the batter into the prepared tray and bake for 10 min until lightly golden.

5. Line a kitchen cloth with a piece of baking paper and sprinkle a layer of caster sugar. When the cake is baked, tip it out onto the cloth and roll up into a tight coil starting from the short end. Leave for 10 minutes until cool, then carefully unroll.

To assemble

1. Whip the caramel treat with an electric mixer until smooth. 

2. Spread three-quarters of the caramel in an even layer over the Swiss roll. Sprinkle over half the chopped peppermint crisp and
top with a layer of whipped cream. 

3. Carefully roll up the Swiss roll and chill in the fridge until ready to serve. Decorate with the remaining caramel and peppermint crisp.

Play with flavour You can also fill this Swiss roll with your favourite jam and serve with fresh berries.

Styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za

This lemon milk tart meringue pie with lemon curd drizzle is the perfect combination of two desserts and a fab twist on a local South African dessert!

The post Peppermint Crisp & Caramel Swiss Roll appeared first on MyKitchen.

This deconstructed peppermint crisp pudding was created to complement all of the best South African dessert flavours. It’s also so quick and easy to make!

SERVES  4 // COOK TIME 10 min

INGREDIENTS
4 mini Swiss rolls
1 cup cream
1 tsp cinnamon
1 cup ready-made custard
100 g peppermint crisp chocolate, cut into shards

METHOD
1. Cut the Swiss rolls into 5 equal slices.
2. Whip the cream with the cinnamon and pour in a ziplock bag or piping bag. Cut the nozzle 1.5 cm thick.
3. Spread one spoonful of the custard on to each plate. Then layer the Swiss roll slices over the custard, pipe a few small balls of cream on top of the slices and around the plate, then sprinkle with shards of the chocolate and serve immediately.

The post Deconstructed peppermint crisp pudding appeared first on MyKitchen.

It’s time to get your bake on with this lovely gingerbread Swiss roll with cinnamon cream! Whether you’re prepping for Sunday lunch or just feel like putting your baking skills to the test, this Christmassy dessert is a winner.

SERVES 6 // COOKING TIME 45 min plus 3 hours cooling time

INGREDIENTS
5 large eggs, separated
¼ cup honey
¼ cup dark brown sugar
2 tbsp finely grated ginger
¾ cup cake flour
¼ cup cocoa
1 tsp baking powder
1 tsp ground ginger
¾ tsp allspice
2 tsp gelatin powder
1 tbsp cold water
250 g plain cream cheese
½ tsp cinnamon
250 ml sour cream
½ cup icing sugar

METHOD
1. Preheat oven to 180°C. Line a 20 × 35 cm baking sheet with baking paper.
2. In a large bowl, using an electric mixer, beat the egg yolks for 2 minutes, until pale.
3. Add the honey, brown sugar and the ginger and beat until combined.
4. In a medium bowl, whisk the flour, cocoa, baking powder, ground ginger and allspice.
5. Beat the dry ingredients into the egg-yolk mixture until well combined.
6. In a clean bowl, beat the egg whites until soft peaks form and fold into the mixture.
7. Spread the batter on to the prepared baking sheet. Bake for about 10 minutes, until lightly browned and firm to the touch. Meanwhile, in a bowl, sprinkle gelatin over cold water and allow to stand for 5 minutes, until soft. Microwave on high until the gelatin melts, about 5–10 seconds.
8. In a clean bowl, beat the cream cheese, cinnamon and melted gelatin until smooth.
9. In another bowl, whip the sour cream with the icing sugar until combined. Fold the cream cheese mixture into this mixture.
10. When the cake is done, remove from the oven and transfer to a cooling rack. Run a sharp knife around the edge of the sheet and invert the cake on to a board. Carefully peel off the baking paper. Cover loosely with a damp kitchen towel. When cooled, spread the filling over the cake. Roll up, wrap in cling wrap and refrigerate for 3 hours.
11. Unwrap the roll and transfer to a plate. Dust with icing sugar.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Gingerbread Swiss roll with cinnamon cream appeared first on MyKitchen.