Piña Colada cocktails typically include rum; we’ve incorporated this element in a spiced syrup. Omit the rum in the syrup to make this Piña Colanda tart halal-friendly. 

Piña Colada tart

Serves 6-8 

Ingredients

For the coconut biscuit base: 

200g Tennis biscuits, finely crushed
½ cup desiccated coconut, toasted
½ cup (125g) butter, melted 

For the pineapple custard filling: 

⅓ cup lemon juice
6 extra-large eggs
¼ cup (60ml) sugar
1 small can (165ml) coconut cream
1 can (375g) condensed milk
2 tsp pineapple essence
1 can (380g) ideal milk 

For the rum spiced syrup: 

¼ cup packed treacle sugar
½ cup hot water
1 clove
1 whole star anise
½ cinnamon stick
Pinch of ground nutmeg
¼ tsp allspice
½ tsp vanilla extract
2 Tbsp gold rum (optional) 

For the coconut cream topping: 

2 small cans (165ml each) coconut cream, refrigerated overnight
20g edible flowers 

 Method

1. Combine biscuits, coconut and butter to create a soft crumb. 
2. Grease and line the base of a 25cm loose-bottom cake tin. 
3. Evenly press crumb into the base and about 4-5cm up the sides. Chill until needed.
4. Preheat oven to 160°C.
5. Add lemon juice, eggs, sugar, coconut cream, condensed milk ideal milk and pineapple essence, blend until smooth. 
6. Pour filling into a tart tin. Bake for 30-45 minutes, until the middle has a slight wobble and the sides are set. 
7. Remove and cool completely. Refrigerate overnight, or for at least 6 hours.
8. Place the syrup ingredients in a pot over high heat. Stir to dissolve the sugar.
9. Lower heat and simmer until reduced by half, about 5 minutes. Strain and cool.
10. Scoop the solid coconut cream out of the can. (You can save the leftover liquid for cooking or drinks.) Whisk the cream to stiff peaks. 
11. To serve, dollop cream onto the tart, drizzle with spiced syrup and decorate with edible flowers.

Recipes & styling: Sjaan Van Der Ploeg
Photography by: Zhann Solomons

The post Piña Colada tart appeared first on MyKitchen.

Sjaan van der Ploeg’s recipes prove that coffee belongs in more than just your mug. Explore all the ways in which coffee can add a rich umami flavour to just about everything! 

Creamy tiramisu cups 

Serves 6-8 

These require minimal effort and serve as a perfect dessert for those who prefer less sweetness! Be sure all your dairy ingredients are ice-cold for the best result. 

Ingredients 

For the Mascarpone cream 

2 tubs (500g) mascarpone
1 cup (250g) double thick cream
¼ cup (30g) icing sugar, sifted
½ cup (125ml), cream
1 tsp (5ml) vanilla essence
¼ cup (60ml) instant coffee granules
2 cups (500ml) boiling water
1 packet (200g) ladyfinger biscuits
Cocoa powder, for dusting 

Method 

1. Beat together mascarpone, double thick cream and icing sugar until smooth.
2. Add cream and vanilla to a bowl and whisk to stiff peaks. Fold cream through the mascarpone mixture.
3. Mix together coffee and boiling water until the granules dissolve. 
4. Break biscuits in half (or based on the size of dish you’re using.). Dip each biscuit piece into the coffee and soak for a few seconds. 
5. Place alternating layers of coffee-soaked biscuits and a few spoons of mascarpone mixture in 6-8 serving cups, glasses or ramekins.
6. Refrigerate the tiramisu cups overnight.
7. Serve dusted with some cocoa powder. 

Honourable mentions: 

We like coffee so much that we added some more of our faves: 

Coffee buttercream icing 

Makes 4 cups 

For a more intense chocolate flavour, add ½ cup cocoa powder with the icing sugar and whisk through for a mocha buttercream. 

Place 1 cup (250g) soft butter in the bowl of a stand mixer, followed by 5 cups (1kg) sifted icing sugar. Slowly beat together until almost fully incorporated. Add ¼ cup instant coffee granules to 3 Tbsp boiling water and stir together until granules have dissolved. Add coffee to the butter mixture, along with 2 Tbsp milk, 1 tsp vanilla essence and a sprinkle of sea salt. Increase mixer speed and beat until thick and fluffy, about 4 minutes, stopping to scrape down every minute. Use on cupcakes, birthday cakes or freeze in a ziplock bag for up to three months.

Coffee syrup 

Makes ¾ cup 

Drizzle over desserts or use for iced coffees, refrigerating for up to 1 month.  

Add 1 cup strong instant or filter coffee and 1 cup sugar to a pot and bring to a boil, stirring to dissolve the sugar. Boil for 6 minutes until reduced and slightly thickened. Set aside to cool completely before adding to a jar.

Coffee spice rub 

Makes about 1 cup 

Use as a dry rub on meats like steak, chops or brisket. The coffee aids in tenderising the meat and adds an extra smokey depth of flavour. 

Combine ¼ cup coarsely ground coffee with 2 Tbsp of each garlic powder, treacle sugar, onion powder and fine salt. Add 1 Tbsp of each ground coriander, paprika and ground cumin. Finally, add 2 tsp black pepper and ¼ tsp cayenne pepper. Rub mixture together using your fingertips (this incorporates the coffee best) and store in an airtight jar.

Recipes and styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons, Supplied 

The post Just add coffee – try these yummy recipes appeared first on MyKitchen.

In this edition of MK Test Kitchen, our ever-hungry team of creatives try out the best waffle recipes. From decadently sweet, to flavour-packing savoury variations, we show you why waffles have become the trendy treats that’s perfect for any occasion. 

Level up

For a simple yet tasty dessert, try this combo: Add ¼ cup caramel treat and 2 Tbsp chopped mixed nuts (almonds, pecans or pistachios) to 1 batch waffle batter. Mix well to combine. Top waffles with dollops of caramel treat, sliced banana, fresh raspberries, chopped mixed nuts and a dusting of icing sugar.

Back to basics: waffle edition

We’ve chosen two basic waffle batters that are most used and can be turned into anything extraordinary in a matter of minutes!

Belgian waffles

Makes 8-10 // Proofing (Time to rise) 30 MIN – 1 HOUR

These are made with yeast and have a slightly tangy flavour, as well as a light airy texture. 

Ingredients

1 ½ cups (375ml) + ¼ cup (60ml) milk
⅓ cup (76g) butter, cubed
1 ½ tsp (7ml) instant yeast
2 ½ Tbsp (37ml) sugar
¼ tsp (1ml) salt
2 cups (240g) cake flour
2 large eggs

Method

1. In a pot, heat 1 ½ 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 plastic wrap and set aside to proof for 1-2 hours.
4. Remove plastic, 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.

Churro waffles

Makes 8-10

This twist on the original batter provides a crunchier texture, firm enough to hold loads of toppings. 

Ingredients

For the churros 

2 cups (500ml) water
¾ 4 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 into 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

The post Wonderful waffle recipes for every occasion appeared first on MyKitchen.

SERVES 8 // COOK TIME 1 hour

INGREDIENTS
For the sponge
2 cups oats
2 cups desiccated coconut
100 ml golden syrup or honey
¼ cup plain yoghurt
2 tsp psyllium husk
¼ cup berry jam
For the chocolate coating
½ cup coconut oil
3 tbsp cocoa
1½ cups desiccated coconut

METHOD
For the sponge
1. Line a loaf tin with cling film.
2. Place oats in a blender and pulse until fine crumbs form.
3. Add remaining ingredients (except the jam) and pulse until just combined.
4. Press ½ the mixture into the tin. Spread with jam, then pop in the fridge for 10 minutes.
5. Crumble remaining mixture evenly over the jam and press down lightly. Refrigerate for 1 hour, until set.
For the chocolate coating
1. Gently melt the coconut oil and cocoa together.
2. Remove the sponge from the tin and cut into 8 squares.
3. Dip each square into the cocoa mixture and then into the coconut.
4. Place in the fridge until you’re ready to serve.

The post No bake lamingtons appeared first on MyKitchen.

Nothing says soul food like classic fare from the American south. Try out these sweet and savoury fried chicken and waffles with salted syrup.

SERVES 6 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the salted syrup
1 cup white sugar
2 tsp coarse salt
1½ cups water
1 tsp vanilla essence
For the fried chicken
4 chicken breasts, pounded flat
3 tsp salt
3 tsp white pepper
2 cups buttermilk
3 eggs
3 tbsp hot sauce
2 cups flour
2 tbsp cayenne pepper
2 tsp dried origanum
1 tbsp chilli flakes
2 tbsp brown sugar
2 tsp garlic powder
For the waffles
2¼ cups flour
3 tbsp sugar
1 tbsp baking powder
½ tsp salt
2 eggs, separated
½ cup vegetable oil
2 cups milk
1 tsp vanilla essence

METHOD
For the salted syrup
1. Heat all the ingredients in a pot over low-medium. Stir until the sugar  has dissolved.
2. Increase the heat to medium-high and boil, without stirring, for 15 minutes, until it  becomes a caramel colour.
For the fried chicken
1. Slice each chicken breast lengthwise into 3 pieces. Season with the salt and pepper.
2. Whisk the buttermilk, eggs and hot sauce together.
3. In a separate bowl, mix the flour, cayenne and origanum together.
4. Heat enough oil to deep-fry in a pot over medium-high.
5. Coat the chicken in the flour mixture and then in the buttermilk, followed by another layer of flour.
6. Deep-fry the chicken in batches until golden brown and cooked through. Set the oil aside.
7. Mix the chilli flakes, brown sugar and garlic powder together in a heat-proof bowl. Whisk through ½ cup of the oil that the chicken was fried in. Use this to baste the chicken lightly.
For the waffles
1. Heat a waffle iron and grease lightly.
2. Mix all the dry ingredients together.
3. Beat the egg whites until stiff peaks form.
4. Mix together the egg yolks, oil, milk and vanilla. Add to the dry ingredients and mix well to combine. Then fold in the egg whites.
5. Pour about ⅓ cup of batter into the waffle iron and cook until golden brown and crisp. Repeat until all batter is used.

Recipe & styling: Dylan Norton
Photography: Samantha Pinto // HMimages.co.za

If you’re new to savoury waffles and have found that you thoroughly enjoy them, check out these caprese salad waffles.

The post Fried chicken and waffles with salted syrup appeared first on MyKitchen.

Instead of reaching for the chips and sweets, spoil your little ones with these fruity pancake lollies with berry syrup that you can make together.

MAKES 12 // COOKING TIME 1 hour

INGREDIENTS
For the berry syrup
2 cups fresh or frozen berries
1 cup water
½ cup sugar
For the pancake lollies
1½ cups flour
¼ cup sugar
3½ tsp baking powder
½ tsp salt
1¼ cups milk
1 egg
3 tbsp butter, melted

METHOD
For the berry syrup
1. If frozen, thaw the berries (keep the juice). Place berries (and juice), water and sugar in a pot over medium heat. Bring to a simmer. Cook, while stirring continuously, for 15–20 minutes or until thickened. Remove from the heat.
For the pancake lollies
1. Mix the flour, sugar, baking powder and salt in a bowl. Mix the milk and egg in another bowl.
2. Create a well in the centre of the dry ingredients. Pour the wet ingredients and butter into the well. Whisk until combined (the mixture should be slightly thick, but well combined).
3. Heat a lightly oiled non-stick pan. Drop 2 tbsp batter on to the hot pan. Cook for 1 minute on each side. For nice round pancakes, use a piping bag to pipe the batter on to the hot, greased pan.
4. Once cooked, insert a lolly stick into each pancake. Drizzle with the berry sauce and enjoy.

Recipe & styling: Amerae Vercueil
Photography: Juliette Bisset // HMimages.co.za

These hedgehog biscuits are even more fun to bake with the kids!

The post Cooking with kids: Pancake lollies with berry syrup appeared first on MyKitchen.