Who can resist a flaky, buttery pastry? From savoury pies to sweet layers, these pastry bakes are peak comfort in every crumb. 

Tomato tartlets with Camembert fondue  

Ingredients  

1 Tbsp (15ml) butter
1 Tbsp (15ml) olive oil blend + extra for drizzling
2 onions, thinly sliced
2 cloves garlic, finely grated
1 roll (400g) puff pastry, defrosted
1 punnet (300g) cherry tomatoes, halved
6 sprigs thyme, chopped
Salt and milled pepper
1 Tbsp (15ml) brown sugar
1 round (125g) Camembert 
Basil, for serving   

Method  

1. Heat butter and olive oil in a pan over medium heat. 
2. Sauté́ onions for 10-12 minutes until caramelised. Add garlic, cook for 2 minutes more and set aside.
3. Preheat oven to 200°C.
4. Roll pastry out on a floured surface to about 3mm Cut out 12 circles using a cookie cutter. Chill discs until firm.
5. Pack out 12 little heaps (slightly smaller than your pastry discs) of tomatoes, onion mixture and thyme pieces on a lined baking tray. Season, drizzle with oil and sprinkle with sugar.  
6. Cover heaps with a pastry disc and press down to secure. Prick a steam hole on top of each pastry disc.
7. Bake for 23-28 minutes until golden and puffed. Cool on the tray for 10 minutes.
8. Arrange pastry in a wreath on a serving plate, with the filling facing up.
9. Score a criss-cross pattern into Camembert, drizzle with oil and bake for 8-10 minutes until inside is molten.  
10. Place cheese in the centre of the wreath. Scatter with basil and serve immediately. 

Recipes & styling: Liezl Vermuelen
Photographs: Zhann Solomons 

 Also read: 2 Tasty recipes with one roll of phyllo pastry

Spinach & feta hand pies 

Serves 8

Ingredients  

1 cup butter
½ cup water
2 cups cake flour
400g spinach, steamed
4 discs feta, crumbled   

Method   

1. Bring the butter and water to a boil over high heat. Remove from the stove and add the flour. Whisk until fully combined and a dough Allow to cool.
2. Roll the dough out on a floured surface and cut out eight 10cm
3. Mix the spinach with the feta and divide it between the pastry cases. Place the filling on one side and fold over to create a half-moon, pressing the edges down to seal. Freeze.
4. When ready to eat, defrost in the fridge overnight. Arrange on a lined baking tray and bake at 200°C for 25 minutes, until golden brown.

Cook’s note For an extra-rich pastry, replace the water with full-cream milk, making sure not to burn it. When you cook with feta, taste the filling before adding salt, as the cheese will add saltiness to the dish.  

Recipes & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder 

 Also read: Cheesy date & bacon pastry twists 

Beetroot & berry burst pop tarts 

Makes 10

Ingredients 

For the jam filling  

200g mixed frozen berries
¾ cup beetroot juice 
¾ cup sugar 
1 lime, zested and juiced   

2 rolls (400g each) short crust pastry, defrosted
Flour, for dusting
1 egg, whisked, for brushing 
1½ cup (195g) icing sugar, sifted
3-4 Tbsp (45-60ml) water 
1 drop pink food colouring
Handful freeze-dried strawberries, crushed (optional) 
Lime peel, cut into matchsticks   

Method 

1. Combine jam filling ingredients in a small pot and bring to a simmer. Cook for 18-20 minutes until thick and syrupy. Remove and decant into a bowl. Refrigerate to cool completely. 
2. Preheat oven to 200°C and line 2 baking trays with baking paper. 
3. Roll pastry to 3mm thick on a lightly floured surface. 
4. Cut into 7x14cm
5. Place 2 teaspoons of jam in the centre of half the rectangles and brush the borders of rectangles with whisked egg. 
6. Place the remaining pastry rectangles on top to enclose. Cut a small slit at the top to allow steam to escape while baking. 
7. Run finger around edges to secure. Neatly crimp the long edges of pastry with a fork. 
8. Place pastries on lined baking trays and brush tops with egg. Chill in the fridge for 15 minutes or until cold. 
9. Bake for 18-22 minutes or until golden. Remove and cool on a wire rack. 
10. Mix together icing sugar and water, adding just enough liquid to make a thick, sticky paste. Add food colouring and whisk for a lump-free glaze. 
11. Spoon icing over tarts. Top with freeze dried berries, lime zest and some sprinkles. Serve warm or cool and store in an airtight container in a cool, dark place for up to 2 days.

Recipes & styling: Liezl Vermuelen 
Photography by: Zhann Solomons 

Pumpkin pecan pie  

Serves 6-8

Ingredients 

1 packet (400g) shortcrust pastry, defrosted 
Flour, for dusting 
1 packet (500g) pumpkin cubes 
2 Tbsp (30g) butter
2 eggs
1 tub (230g) medium-fat cream cheese 
1 cup (200g) brown sugar 
Grating of nutmeg 
1 tsp (5ml) ground cinnamon 
¼ cup (60ml) honey 
1 large packet (150g) pecan halves 
Whipped cream, for serving
Honey, for serving (optional)    

Method 

1. Roll out pastry on a floured work surface to 4mm Line a 25cm tart tin with pastry, cutting away any excess pastry. (See Cook’s note.) 
2. Use a fork to prick the base of tart, which will allow steam to escape. 
3. Place a sheet of baking paper over pastry, covering completely, then fill to the top with raw rice or baking beads. Chill. 
4. Preheat oven to 200°C.
5. Steam pumpkin on the stove or in the microwave. Cool slightly. 
6. Blitz pumpkin using a stick blender (or use a masher, if you like) until smooth. Stir in butter and set aside to cool. 
7. Whisk together remaining ingredients until well combined, then fold in the pumpkin puré 
8. Blind bake tart shell for 20 minutes. Remove rice or beads and baking paper.
9. Pour pumpkin batter into the par-baked tart shell. 
10. Bake for another 25 minutes.
11. Remove, top with pecan nuts and return to the oven for another 5-8 minutes.
12. Cool for 10 minutes in tin before unmoulding. 
13. Serve tart warm with a dollop of cream and a drizzle of honey, if you like. 

Cook’s note
To extend your pastry, line your tart tin and cut the pastry level with the edges by rolling your rolling pin over the tin or cutting with a sharp knife. Then, using your index- or pinkie finger (depending on tin size) press against each fluted indent to extend it over the tin’s edge.  

By: Liezl Vermeulen 
Photography by: Zhann Solomons 

Also read: 4 Fake-away recipes for cosy weekends at home 

The post Perfect pastry bakes are comfort food at its peak  appeared first on MyKitchen.

These rich tartlets use the chocolate pastry recipe borrowed from SA food writer Katelyn William, better known online as The Kate Tin, as featured in her cookbook ‘Chocolate’.  

Chocolate ganache tartlets with dalgona whip

Makes 4 

Ingredients

For the chocolate  shortcrust pastry 

¼ cup (60ml) cocoa `
1 cup (200g) cake flour
½ cup (65g) icing sugar, sifted
½ cup (125g) cubed butter, ice cold
3 extra-large egg yolks
2 Tbsp (30ml) ice cold water

For the ganache filling 

¾ cup (180ml) cream
200g dark chocolate
2 Tbsp (30ml) instant coffee
⅓ cup (80ml) boiling water
6 Tbsp (75g) caster sugar
Chocolate shavings, for serving

Method 

1. To make pastry, combine the dry ingredients and butter in a food processor and mix to create a breadcrumb-like texture.  
2. While blending, add egg yolks and water in a steady stream until dough comes together in a ball.  
3. Turn out on a surface and shape into a large disc. Wrap in clingfilm and chill until firm.  
4. Roll out to 3mm thick. Line 4x8cm tartlet tins (about 2cm deep) with pastry. Prick the bases with a fork. Chill for 15 minutes to firm up.  
5. Preheat oven to 180°C.  
6. Cover the pastry completely with baking paper, then add baking beads or dry, raw beans or rice.  
7. Blind bake tartlets for about 10 minutes until par-baked. 
8. Remove baking beads and baking paper then bake for a further 10-12 minutes or until pastry is cooked through. Cool completely in tins before unmoulding. 
9. To make ganache filling, heat cream until steaming hot (not boiling). Pour warm cream over chopped chocolate and set aside for 2 minutes. Stir mixture until smooth, ensuring all the chocolate is melted.  
10. Chill ganache until firm, about 30 minutes. 
11. Whisk ganache using an electrical whisk on high speed until quadrupled in size. 
12. Divide mixture amongst cooled tart shells, using a slightly warmed palette knife or spoon to smooth out the top.  
13. To make dalgona whip, combine coffee, boiling water and caster sugar. Whisk with an electrical whisk until fluffy, resembling meringue.  
14. Spoon dollops of dalgona whip on tartlets. Top with shavings and serve. 

Recipes & Styling: Liezl Vermeulen
Photographs: Zhann Solomons 

Also read: The ultimate chocolate cheat sheet

The post Chocolate ganache tartlets with dalgona whip   appeared first on MyKitchen.

Inspired by the French upside down Tarte Tartin, these flaky tomato tartlets are the perfect partner to a Camembert fondue.  

Tomato tartlets with Camembert fondue  

Ingredients 

1 Tbsp (15ml) butter
1 Tbsp (15ml) olive oil blend + extra for drizzling
2 onions, thinly sliced
2 cloves garlic, finely grated
1 roll (400g) puff pastry, defrosted
1 punnet (300g) cherry tomatoes, halved
6 sprigs thyme, halved
Salt and milled pepper
1 Tbsp (15ml) brown sugar
1 round (125g) Camembert Basil, for serving  

Method 

1. Heat butter and olive oil in a pan over medium heat. 
2. Sauté onions for 10-12 minutes until caramelised. Add garlic, cook 2 minutes more and set aside.
3. Preheat oven to 200°C.
4. Roll pastry out on a floured surface to about 3mm thick. Cut out 12 circles using a cookie cutter. Chill discs until firm.
5. Pack out 12 little heaps (slightly smaller than your pastry discs) of tomatoes, onion mixture and thyme pieces on a lined baking tray. Season, drizzle with oil and sprinkle with sugar.  
6. Cover heaps with a pastry discs and press down to secure. Prick a steam hole on top of each pastry disc.
7. Bake for 23-28 minutes until golden and puffed. Cool on the tray for 10 minutes.
8. Arrange pastry in a wreath on a serving plate, with the filling facing up.
9. Score a criss-cross pattern into Camembert, drizzle with oil and bake for 8-10 minutes until inside is molten.  
10. Place cheese in the centre of the wreath. Scatter with basil and serve immediately. 

 Recipes & styling: Liezl Vermuelen 

Photographs: Zhann Solomons 

Also read: Maple bacon beef burgers with Camembert

The post Tomato tartlets with Camembert fondue appeared first on MyKitchen.

Take it to the fridge, because no bake means no fuss! With these thrifty desserts to celebrate the holidays, you can keep that summer feeling for longer. 

Piña colada mousse 

Serves 4-5 

Swap out the rum for canned pineapple syrup for a booze-free version of this creamy dessert. 

Ingredients

1 cup (250ml) drained crushed pineapple
2 Tbsp (30ml) light rum (optional)
1 Tbsp (15ml) lime juice
2 cans (400g each) coconut cream, refrigerated to ice cold 
1 large slab (150g) white chocolate, chopped
3 large egg whites
Pinch of cream of tartar
Pinch of fine salt
½ cup (100g) castor sugar  

For serving

6 fresh pineapple slices
6 fresh or glacé cherries Handful of coconut shavings, toasted
handful of mint  

Method 

1. Combine pineapple, rum (if using) and lime juice and blitz using a stick blender. 

2. Scoop thickened coconut cream off the surface of the can – chilling it in the fridge separates the cream and watery liquid in two parts. (You can freeze the water at the bottom of the can for smoothies.)

3. Whisk coconut cream to medium-soft peaks using an electric whisk.

4. Fold blitzed pineapple mixture into coconut cream, cover and chill.

5. Melt the chocolate (you can use a double boiler or melt it in the microwave, stirring every 30 seconds.) Set aside to cool.

6. Combine egg whites, cream of tartar and salt in a large bowl.

7. Whisk the mixture into medium stiff peaks.

8. Add sugar a tablespoon at a time, allowing sugar to melt away while whisking before adding the next. (Once all the sugar has been added and is dissolved in mixture, the meringue should be glossy instead of foamy.)  

9. Fold coconut cream mixture into the meringue.

10. Mix a third of the meringue into chilled coconut mixture and whisk until combined.

11. Fold the chocolate mixture into remaining meringue until it is well combined.

12. Spoon into glasses and chill for 1 hour.

13. Serve straight out of the fridge, topped with fresh pineapple slices, cherries, coconut shavings and mint. 

Also read: Classic chocolate and biscuit fridge cake

Stone fruit cheesecake tartlets 

Makes 6 

This cheesecake filling is thick and creamy, but doesn’t set firm enough to slice. If you don’t have suitable bowls or tartlet tins, set them in dessert glasses. 

Ingredients

2 packets (200g each) ginger biscuits
1 packet (200g) tennis biscuits
½ block (250g) butter, melted  

For the filling

½ Tbsp vanilla essence
3 tubs (200g) plain medium fat cream cheese
½ cup (100g) castor sugar
1 cup cream
Pinch of ground cinnamon 1-2 Tbsp (15-30ml) lemon juice (or to taste)  

For the topping

½ cup (75g) sugar
¼ cup (60ml) water
1 cinnamon stick (or 1 halved vanilla pod)
3 plums, halved or quartered 3 nectarines, halved or quartered  

Method 

1. Crush the biscuits using a food processor, or place in a zip-seal bag and crush using a rolling pin. Mix with melted butter. 
2. Press biscuit mixture into 6 bowls (about 8cm wide and 5-7cm deep) lined with plastic cling wrap. Chill until firm, about 30 minutes, then unmould by pulling plastic wrap out of bowls. 
3. Place the tartlet bowls on serving platter and keep chilled
4. Blitz together filling ingredients using a stick blender (or use an electrical whisk). Spoon filling into tartlet bowls. Chill until serving. 
5. For the topping, place the sugar and water in a small pot over medium-high heat. Stir until sugar is melted, then add cinnamon if using, and fruit.
6. Simmer fruit over low heat for 5 minutes, then remove fruit and reduce to a syrup. Cool the fruit and syrup until ready to serve.
7. Serve tartlets topped with fruit and syrup.  

Jewel jelly slices  

Serves 4-6 

A fun take on a creamy jelly, these jewelled slices combine many different textures that might remind you of gran’s foam pudding.  

Ingredients

3 packets (80g each) red berry jelly
2 cups (500g) double-cream strawberry yoghurt
2 store-bought chocolate muffins, crumbled
¼ cup (60ml) melted butter

Strawberries and chocolate sauce, for serving   

Method 

1. Prepare one packet of jelly to packet instructions and set completely. Cut the jelly into squares and chill. 
2. Add ¾ cup (180ml) boiling water to remaining two packets of jelly powder and whisk until all granules are dissolved. Add another 3⁄4 cup (180ml) ice-cold water. 
3. Combine the jelly into yoghurt. Pour into a 20x8cm loaf tin lined with cling wrap. 
4. Chill for 20-30 minutes until semi-set, then add half the blocks of plain jelly. (These tend to fall to the bottom of the tin, so doing this in two steps ensures jewels throughout.)
5. Chill for another 30 minutes, add remaining jelly blocks and chill until completely set.
6. Combine the muffin crumbs and butter to create a crumble.
7. Unmould the jelly onto a serving plate. Slice and serve scattered with the crumble, strawberries and chocolate sauce.  

Honeycomb rocky road fudge ‘cake’  

Serves 12-14 

This sweet slice has a ganache topping that gives it a chic finish. It’s just as delicious without it, making it thriftier.  

Ingredients

For the filling

1 cup (250g) butter
½ cup (60g) cocoa powder, sifted
1 packet (500g) icing sugar, sifted
2 (80g) crunchie chocolates, broken into small chunks
½  packet (50g) nuts of choice, chopped and toasted
2 packets (200g each) Marie biscuits, roughly crushed  

For the chocolate ganache

200g chopped dark chocolate
2 Tbsp (30ml) cream  

Method 

1. Melt the butter in a large bowl, then mix in the cocoa and icing sugar.
2. Stir in the crunchies, nuts and Marie biscuits.
3. Press the mixture into a 23cm loose-bottom cake tin (or simply use a square dish). Chill in the fridge.
4. Melt the chocolate ganache ingredients over a double boiler (or in the microwave) and whisk until smooth. Set the mixture aside to cool slightly.
5. Spread chocolate ganache over set chocolate fudge.
6. Slice and serve. (Store any leftovers in the fridge.)  

Sunrise panna cotta and jelly 

Serves 4-6 

Take the pressure of unmoulding off – prepare dessert portioned into ramekins and serve as is once set.  

Ingredients 

For the mango panna cotta

1 Tbsp (12g) gelatine powder 1 mango, peeled and puréed 
1 cup (250ml) 100% fresh orange juice 
1/3 cup (67g) sugar
¼ cup (60ml) double-cream plain yoghurt  

For the berry coulis jelly

1 Tbsp (12g) gelatine powder 2 cup (300g) frozen red berries, thawed
¼ cup (50g) sugar
¼ cup (60ml) water
1 packet (80g) red jelly 
225ml boiling hot water 
Cherries for serving (optional)  

Method 

1. For the panna cotta, mix gelatine and 3 Tbsp water and set aside for gelatine to sponge.
2. Combine remaining panna cotta ingredients, mixing until sugar is dissolved.
3. Melt sponged gelatine in the microwave for 15-20 seconds, stirring halfway. Do not let the mixture boil. Stir gelatine into mango mixture.
4. Pour into a 17cm jelly mould (or a cling-wrap lined bread loaf tin of the same size). Chill the panna cotta until semi-set, about 30-60 minutes.
5. For the berry coulis jelly, mix gelatine and 3 Tbsp water and set aside for gelatine to sponge.
6. Blitz together the berries, sugar and water to make a coulis.
7. Melt sponged gelatine in the microwave for 15-20 seconds, stirring halfway. Do not let the mixture boil. Stir gelatine into 1 cup of berry mixture.  
8. Pour the berry mixture onto panna cotta layer, then chill until semi-set, about 30-60 minutes.
9. Prepare the packet of red jelly with the boiling hot water, then add in the leftover 1⁄2 cup (125ml) berry coulis. Mix well and pour onto the semi-set dessert.
10. Chill for 2-3 hours until set, or overnight for best result when unmoulding dessert.
11. To unmould, place a plate on the jelly mould, flip the jelly mould and plate over and remove the lid on mould. (If you’re using a metal mould, run a hot cloth on the outside of the tin, and using a sharp knife, loosen the edges from top to bottom to release the vacuum. Place on a platter and flip over.)
12. Serve chilled, topped with cherries if you like.  

Recipes & styling: Liezl Vermeulen
Photographs: Zhann Solomons

Also read: Tropical Pineapple Fridge Tart

The post Fridge desserts to satisfy your sweet tooth appeared first on MyKitchen.

We don’t need any excuses to enjoy a tasty sweet treat! Whether in the decadent honeycomb rocky road fudge cake or the creamy stone–fruit cheesy tartlets, use Selati Sugar and spoil your loved ones with these yummy (and easy-to-make) bakes.  

Honeycomb rocky road fudge ‘cake’  

Serves 12-14

This sweet slice has a ganache topping that gives it a sophisticated finish. It’s just as delicious without it, making it thriftier.   

Ingredients

Filling:   

1 cup (250 g) butter
½ cup (60 g) cocoa powder, sifted
1 packet (500 g) Selati Icing Snow, sifted
2 (80 g) Crunchie chocolates, broken into small chunks
½ packet (50 g) nuts of choice, chopped and toasted
2 packets (200 g each) Marie biscuits, roughly crushed

Topping:   

200g chopped dark chocolate
2 Tbsp (30ml) cream

 Method

1. Melt butter in a large bowl, then mix in cocoa and icing sugar.   
2. Stir in Crunchies, nuts and biscuits.   
3. Press mixture into a 23cm loose-bottom cake tin (or simply use a square dish). Chill in the fridge.   
4. Melt chocolate and cream over a double boiler (or in the microwave) and whisk until smooth. Set aside to cool slightly.  
5. Spread chocolate ganache over set chocolate fudge.   
6. Slice and serve. (Be sure to store any leftovers in the fridge.)   

Cook’s note
Swap nuts for mini marshmallows or chocolate malt balls for a thrifty take everyone can enjoy, no matter the allergies!  

Stone fruit cheesecake tartlets  

Makes 6

This cheesecake filling is thick and creamy, but doesn’t set firm enough to slice. If you don’t have suitable bowls or tartlet tins, set in dessert glasses.  

Ingredients

2 packets (200g each) ginger biscuits
1 packet (200g) Tennis biscuits
½ block (250g) butter, melted

Filling:  

½ Tbsp vanilla essence
3 tubs (200g) medium fat cream plain cheese
½ cup (100g) Selati Castor Snow
1 cup cream
Pinch of ground cinnamon
1-2 Tbsp (15-30ml) lemon juice (or to taste)

Topping:  

½ cup (75g) Selati Pure White Sugar
¼ cup (60ml) water
1 cinnamon stick (or 1 halved vanilla pod)
3 plums, halved or quartered
3 nectarines, halved or quartered

 Method

1. Crush biscuits using a food processor, or place in a zip-seal bag and crush using a rolling pin. Mix with melted butter.   
2. Press biscuit mixture into 6 bowls (about 8cm wide and 5-7cm deep) lined with plastic cling wrap. Chill until firm, about 30 minutes, then unmould by pulling out plastic wrap out of bowls.   
3. Place tartlet bowls on serving platter and keep chilled.  
4. Blitz together filling ingredients using a stick blender (or use an electrical whisk). Spoon filling into tartlet bowls. Chill until serving.   
5. Place sugar and water in a small pot over medium-high heat. Stir until sugar is melted, then add cinnamon if using, and fruit.   
6. Simmer fruit over low heat for 5 minutes, then remove and reduce to a syrup. Cool fruit and syrup until serving.   
7. Serve tartlets topped with fruit and syrup.   

The post Make these tasty sweet treats with Selati Sugar appeared first on MyKitchen.

Are you looking for a tasty starter that will take you less than half an hour to make? Then give this recipe a try, because biltong makes everything better.

SERVES 4 // COOK TIME ± 25 mins

INGREDIENTS
2 pears, cored, halved and thinly sliced
1 tbsp olive oil
2 tsp balsamic vinegar
400g ready-made puff pastry, cut into 8 rings
Flour, to dust
1 tbsp biltong dust
Wild rocket, to garnish

METHOD
1. Preheat oven to 220°C.
2. Place the sliced pears in a small bowl and toss with the olive oil and balsamic vinegar.
3. Arrange the rings of puff pastry on a floured baking tray. Use a fork to prick the centres, leaving a half centimetre border around the edges. Top with pear slices and a sprinkling of biltong dust.
4. Bake for 15–20 minutes, or until puffed up and golden brown.
5. Serve warm, garnished with wild rocket.

Tartiflette is a classic French dish traditionally made with potatoes, cheese, lardons and onions. For this French-onion tartiflette, we’ve left out the potatoes to make it a lighter version.

The post Biltong and pear tartlets appeared first on MyKitchen.