Eaton Mess

This dessert is one of the most delicious and easy things you can throw together and scale pretty easily if needed. This classic British dessert is basically just a tasty, simple, and messy combination of three ingredients: Strawberries, whipped cream and meringues. 

Serves: 4

1 lb of Fresh Strawberries
Juice of half a lemon 
Grated rind of half a lemon 
2 Tbsp Sugar 
2 cups of cold whipping cream. 
1 tsp Vanilla essence. 

1. Chop up the strawberries - and combine with the lemon juice and 1tbsp of sugar. 
2. Whip the cream with the vanilla and the other tbsp of sugar (Using a whisk attachment of a stand mixer) until soft peaks form (this usually takes between 3 and 4 minutes) 
2. Grease a 17x27cm or 7 inch x11inch baking ban and set aside. 

To Assemble:
3. Fold 2/3 of the strawberries into the whipped cream. 
4. Break and crush your meringues into pieces and gently fold them into the cream mixture. 
5. Spoon it into the serving containers. 
6. Top with remaining strawberries and grated lemon rind. 

Caramel Peppermint Lamingtons (Ystervarkies)

Caramel Peppermint Lamingtons (Ystervarkies)
This treat is absolutely my pride and joy at the moment. So many of our My South African Kitchen customers here in Waco have been asking about Peppermint Crisp Tart - but because its still quite hot here in the heart of Texas, we aren't able to bring fridge tarts to market :P

This is our compromise, created after we wondered how we could recreate the flavors and some of the textures we love -but with a little more resilience in the face of the central texan sun oven.  

A lamington (thanks Australia) is essentially vanilla sponge soaked in a chocolate syrup and then rolled in coconut. THIS lamington (a vast improvement on the original if I do say so myself) is soaked in a caramel syrup and then rolled in a crumb made from peppermint chocolate, coconut and marie biscuits :D

A special word to our fellow South Africans here in the US - there is no need to settle for Graham crackers anymore! A special thanks to our new hispanic neighbors and their favorite foods - you'd probably find their version of Marie Biscuits (Maria Biscuits), Caramel Treat (Dulche de Leche) and even Tennis Biscuits in the hispanic food aisle. Then as far as peppermint chocolate goes -if you can get a hold of a peppermint crisp - that would be your first and best choice BUT we substitute this for either a peppermint Aero (World Market) or this guy  - an Andes Snap Bar- a very cost effective alternative from Walmart.

Another word of wisdom - you will need to bake the cake a day in advance and leave it to air dry in the oven overnight. 

Alrighty everyone - the moment you have all been waiting for... Here is the recipe for the Caramel-Peppermint Lamington. Use it wisely. :)

Makes: 32 Lamingtons 
Baking time: 30mins
Baking Temp: 180 degrees C or 350 degrees F 

For the Cake:
All Ingredients should be at room temperature. 
1 and 1/4 cup baking flour  
2 Teaspoons Baking Powder
1/3 cup corn flour or corn starch
200g butter (2 sticks minus 1 tbsp)
1 cup of sugar 
2 teaspoons vanilla extract
3 eggs 
1/2 cup fresh milk

For the syrup and crumb: 
1 tin of caramel treat or Dulche de Leche
Boiling water 
1  Andes SnapBar (grated finely)
1 packet of Maria/Marie Biscuits smashed into fine crumbs
2 cups of unsweetened/shredded (desiccated) coconut

1. Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit. 
2. Grease a 17x27cm or 7 inch x11inch baking ban and set aside. 
3. Beat the butter, sugar and vanilla until creamy. 
4. Add the eggs and beat until well combined. 
5. Add all of the dry ingredients. 
6. Add the milk. 
7.Beat until well combined, thick and creamy. 
8. Transfer to your baking dish and smooth out until even.
9. Bake for 30-35mins. 
10. Once baked and cooled slightly, remove the cake from the pan and store in the oven over night (the cake needs to dry out a little bit). 

For the Syrup & Crumb:
1. Cut your cake into 32 evenly shaped squares. 
2. Mix your biscuit crumbs, coconut and chocolate shavings into a large bowl and combine well, set aside.  
3. Empty out your tin of caramel into a large bowl and add about 1 cup of boiling water - whisk until smooth and syrupy - it should be quite liquid - add more water if necessary. 
4. Submerge three or four blocks of cake into the syrup at a time. Remove and place on a drying rack with a tray under it to catch the drippings. While they drip - add 4 blocks to your syrup. 
5. While your last 4 blocks are still soaking - add your dripping block to your coconut coating one at a time and coat it entirely - add to a plate or a baking sheet (I usually line mine with parchment or wax paper)
6. Once you've covered all of your dripping squares with coconut - move your soaking cakes to the dripping sheet (I use two forks) and add 4 more to your syrup and then repeat the process until everything is soaked and rolled in coconut. 
7. You can eat immediately but we like to leave ours in the fridge for a few hours. 

Koeksister & Ice-Cream Sandwiches

Koeksister & Ice-Cream Sandwiches
Yes... you heard right... 

And yes... prepare for your mind to be blown!

I don't even think that this recipe needs an actual introduction, but I will say that the reason why I chose a Marie or Maria biscuit is simply because they are a South African classic, and available as a Maria here in the US. Another great substitute would be a ginger biscuit.

Alrighty, thats enough chit-chat...  here's how you get this beauty into your belly!

Serves: 4 

8 Marie or Maria Biscuits  
4-6 "My South African Kitchen" Koeksisters 
4-6 Scoops of your favorite Vanilla Ice-Cream  
1/2 Teaspoon Ground Cinnamon OR 2 drops of Cinnamon Vitality Oil  

1. Chop up the koeksisters into small pieces
2. Mix or stir your ice cream until its soft enough to incorporate the koeksister pieces but not completely melted. 
3. Mix in your koeksister pieces and place the bowl back in the freezer for 15-20 minutes so that it can firm up again. 
4. Remove mixture from freezer - it should not be frozen solid, but needs to be firm enough to be able to shape the ice cream in the cookies. 
5.  Place large tablespoon fulls of ice-cream on your bottom Marie/Maria cookie, add the top cookie and smooth the sides so that the ice cream sandwich is filled out. Make your ice-cream sandwiches one at a time. Place them into the freezer (in a container that can close) as soon as each one is done so that they don't melt.
7.Freeze for 2 hours to overnight.
8. Enjoy!

If you love koeksisters so much that you need to tell the world - you will LOVE our koeksister-love inspired apparel <3

Roast Peach & Crunchie Crumble

Roast Peach & Crunchie Crumble
You may or may not have heard of Crunchies. They're granola bar-type cookies that are a staple of many South African childhood pantries. What makes them extra special is that they're kinda chewy and when they're done right, the caramelized sugars, together with the textures come together to make a treat that is delicious and hard to put down.

One of my favorite things to do with cunchies is make a crumble. One of my favorite things to do with a crumble is roast it inside the juiciest,  sweetest peaches I can get my hands on and then finish that off with fresh whipped cream or vanilla ice cream (or both).

Serves: 4 
Baking time: 30mins
Baking Temp: 180 degrees C or 350 degrees F 

2 Ripe Peaches (halved and pitted) 
4 Table Spoons of Butter 
1/2 Teaspoon Ground Ginger OR 2 drops of Ginger Vitality Essential Oil 
Whipped Cream or Vanilla Ice Cream for serving 
Ground Cinnamon for serving (optional)

1. Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit. 
2. Melt Butter. 
3. Place Crunchies and ginger (or oil) in food processor and pulse until crumbly (you can go as coarse or as fine as you'd like).
4. Transfer crumbs to a bowl and mix in the melted butter until evenly mixed. 
5.  Place peach halves on lined baking tray and evenly spoon crumb mixture into pit cavity and on the top of the peach half. 
6. Bake in the center of the oven for 30mins.
7. Remove from oven, transfer to serving dish and serve with a dollop or fresh whipped cream or vanilla ice cream.
8. Sprinkle with Cinnamon or Cinnamon Sugar before serving.