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Strawberry and Almond Bostock

Strawberry and Almond Bostock

by | Feb 7, 2022 | 1 comment

Move over, French Toast, there’s a new breakfast in town! Brioche slices are topped with ripe strawberries and a vanilla scented almond frangipane before being baked until toasty.

Strawberry and Almond Bostock

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4

Ingredients:

1 vanilla bean, split and seeds scraped

190g (200ml) caster sugar

90g softened unsalted butter

1 egg

1½ tsp pure almond extract (optional)

75g (180ml) almond flour

2 tsp cake flour

1 tsp cornflour

4 stale brioche slices (2.5cm thick)

200g strawberries

120g flaked almonds

Method:

  1. Preheat the oven to 180°C or 160°C fan forced. 
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the vanilla, sugar and butter together until light and fluffy. Beat in the egg and stir in the flour and cornflour. Set aside.
  3. Arrange the brioche in a single layer on a lined baking tray and spread 2 tbsp almond mixture over, 
  4. Slice the strawberries and divide between the bread slices and top with sliced almonds.
  5. Bake for approx. 15-20 minutes or until golden.
  6. Cool on a wire rack for 5 m minutes before deserving.
Chocolate Stout Waffles

Chocolate Stout Waffles

by | Jun 18, 2021 | 0 comments

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“The trick to super crispy waffles is to cook them until there is no steam coming from the waffle iron”

My brother is the biggest beer fan in the world and I made these chocolatey waffles spiked with dark stout especially for him. They are the ultimate dude food, loaded up with crispy bacon and drizzled with maple syrup  – there’s no better hangover cure! 

Chocolate Stout Waffles

Find the recipe below or download the printable recipe card at the end of this post.

Chocolate Stout Waffles

Prep time: 15 minutes 

Cook time: 15 minutes

Makes: 10-12

 

225g (560 ml) cake flour

30g (60ml) The Kate Tin Cocoa Powder

large pinch of salt

15g (18 ml) baking powder

egg yolks from 4 large eggs, at room temperature

140ml (½ cup + 1 tbsp) milk

200 ml (¾ cup) stout beer

115g (115 ml) salted butter, melted

egg whites from 3 large eggs, at room temperature

30g (60 ml) Natura Sugars Golden Castor Sugar

Maple syrup, for drizzling

Crispy bacon, to serve

 

Sift together the dry ingredients. Combine the egg yolks, milk, stout and melted butter.

Add the liquid ingredients to the dry ingredients and mix until just combined.

Do not overmix. Whisk the egg whites until they form soft peaks, then beat in the sugar until the meringue is stiff.

Fold the meringue gently into the batter.

Preheat a waffle iron and brush with butter.

Pour enough batter into the waffle iron to just cover the edges.

Cook until golden brown and the light on the waffle iron goes off.

Serve with maple syrup and bacon.

Chocolate Stout Waffles

Chocolate Stout Waffles
Yields 10
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
10
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 225g (560 ml) cake flour
  2. 30g (60ml) The Kate Tin Cocoa Powder
  3. large pinch of salt
  4. 15g (18 ml) baking powder
  5. egg yolks from 4 large eggs, at room temperature
  6. 140ml (½ cup + 1 tbsp) milk
  7. 200ml (¾ cup) stout beer
  8. 115g (115 ml) salted butter, melted
  9. egg whites from 3 large eggs, at room temperature
  10. 30g (60 ml) Natura Sugars Golden Castor Sugar
  11. Maple syrup, for drizzling
  12. Crispy bacon, to serve
Instructions
  1. Sift together the dry ingredients.
  2. Combine the egg yolks, milk, stout and melted butter.
  3. Add the liquid ingredients to the dry ingredients and mix until just combined.
  4. Do not overmix.
  5. Whisk the egg whites until they form soft peaks, then beat in the sugar until the meringue is stiff. Fold the meringue gently into the batter.
  6. Preheat a waffle iron and brush with butter.
  7. Pour enough batter into the waffle iron to just cover the edges.
  8. Cook until golden brown and the light on the waffle iron goes off.
  9. Serve with maple syrup and bacon.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/

 

Chewy Oat and Date Breakfast Squares

Chewy Oat and Date Breakfast Squares

by | May 18, 2020 | 0 comments

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If breakfast and dessert had a lovechild, these would be the result. Chewy, sweet and salty all wrapped in a healthy-ish breakfast exterior!

Oat and Date Breakfast Squares

Breakfast is probably my least favourite meal of the day, but I can confidently say that dessert is my favourite. So I thought of an absolutely genius idea! Why not combine them both to form the ultimate dessert-for-breakfast sweet treat? Cue these chewy oat and date breakfast squares. Packed with all the drool-worthiness of dessert and (some of) the healthiness of breakfast! Enjoy!

Oat and Date Breakfast Squares

Oat and Date Breakfast Squares
Yields 8
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 225g fresh medjool dates, pitted and finely chopped
  2. 180ml water
  3. 1 tsp finely grated clementine (or orange) zest
  4. 125ml extra virgin olive oil
  5. 180ml rolled oats
  6. 220ml whole wheat flour
  7. 1/2 tsp ground cinnamon
  8. ¼ tsp freshly ground nutmeg
  9. ¼ tsp ground cloves
  10. 1/4 tsp bicarbonate of soda
  11. Pinch of salt
Instructions
  1. Heat oven to 200°C (180°C fan-forced).
  2. Line a 20x20cm square baking tin with baking paper, leaving some hanging over the sides.
  3. In a small saucepan, combine the dates, water and zest over low heat, simmering for 5 to 10 minutes, until liquid has absorbed and mixture has thickened. Set aside.
  4. In a large bowl mix the oil, oats, flour, spices, bicarbonate of soda and salt and stir to combine.
  5. Press half into the bottom of your prepared pan.
  6. Spread the date mixture over the base and sprinkle the remaining oat mixture on top.
  7. Press down lightly.
  8. Bake in the preheated oven for 25-30 minutes or until golden brown. Allow to cool then cut into squares.
  9. Store in an airtight container for up to 3 weeks.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/

Date Pancakes

Date Pancakes

by | May 14, 2020 | 0 comments

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Made with fresh medjool dates and yeast, these date pancakes will give you the morning energy kick you need!

Packed with loads of fibre, high in antioxidants and deliciously sweet, dates are the perfect sugar-alternative to add to your breakfast. Especially if that breakfast consists of pancakes!

Double or triple the recipe for these date pancakes and freeze the rest for whenever you crave it! 

 

This can also be served with fresh fruit and ice cream if you want to turn it into a delicious dessert!

Date Pancakes
Serves 4
Print
Prep Time
45 min
Cook Time
10 min
Total Time
55 min
Prep Time
45 min
Cook Time
10 min
Total Time
55 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 170g medjool dates, pitted
  2. 500ml water, warm
  3. 2 large eggs
  4. 135g wholewheat flour
  5. 1 tsp active dry yeast
  6. ½ tsp fine salt
  7. TO SERVE
  8. 250ml plain yoghurt
  9. 125ml date syrup, for drizzling
Instructions
  1. Place the dates and warm water in a blender and allow to stand for about 15 minutes or until very soft.
  2. Blitz until smooth, then add the eggs, flour, yeast and salt. Blitz again, scraping the sides down to make sure all the ingredients are combined.
  3. Allow to stand for about 30 minutes, or overnight in the refrigerator, until the batter is bubbly.
  4. Heat a non-stick pan over a medium heat and pour in 60ml of the batter, swirling the pan so it coats the bottom. Cook for 2-3 minutes then flip over and cook on the other side.
  5. Repeat with the remaining batter.
  6. Serve the crêpes with yoghurt, drizzled with the date syrup.
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The Kate Tin https://thekatetin.com/

Malva Pudding Waffle Cake

Malva Pudding Waffle Cake

by | May 13, 2019 | 0 comments

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Inspired by our South African malva pudding, this waffle cake is a tower of light and fluffy waffles sandwiched with thick creamy custard and drenched in malva pudding syrup.  

#SPONSORED

Phwoar just look at that tower of drippy, oozy waffles! They’re sandwiched together with silky smooth creme patisserie (which is just a fancy French name for custard) and the syrup is a thicker version of the one we pour over hot-out-the-oven malva pudding.

How did I come up with this SA dessert smash-up? When the team over at Stork Bake asked me to create a recipe with a South African Mmmzansi twist, it was tricky. I’ve done so many over the years – twists on peppermint crisp tart, milk tart, hertzoggies, so many that I wondered if *gasp* I’d run out of ideas! Then one night I had a sweet dream and woke up in the middle of the night with the idea for these Malva Pudding Waffles. It actually happens quite often. Is that weird? I’m sure it is. 

Anyways, this Malva Pudding Waffle Cake is actually to celebrate World Baking Day which is on Friday 17 May. I’m excited to be a part of this year’s Stork Bake-Off competition where I’ll be mentoring one of you to go up against Lazy Makoti and Lentswe‘s teams in order to win a grand prize of an R12 000 Kenwood Titanium Mega Pack. Since I’ve seen enough of your creations to know that you all are seriously good bakers, I know that we can win this! 

All you need to do is:

Step 1: Come up with your own twist on a South African favourite.

Step 2: Make sure it uses Stork Bake and the technique I used in my waffle cake, which is whipping egg whites.

Step 3: Take a picture of your creation (don’t forget to photograph it with the Stork Bake) and post it up on social media. Tag the Stork team @ilovebakingsa and use the hashtag #StorkBakesBest. 

Full competition details and T’s and C’s here. 

The winner will get a one-on-one session with me so we can perfect your recipe and WIN you that Kenwood Titanium Megapack worth R12 000!  Remember, I’m here to help so feel free to use any of my recipes as a base for your creativity. You can also comment below or drop me a message on Facebook, Instagram or Twitter with any questions! 

Malva Pudding Waffle Cake
Serves 8
Inspired by South African malva pudding, these waffles are sandwiched together with thick custard and drenched in malva pudding syrup.
Print
Prep Time
1 min
Cook Time
15 min
Total Time
1 hr 15 min
Prep Time
1 min
Cook Time
15 min
Total Time
1 hr 15 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 650g (6 cups) cake flour
  2. 40ml (8 tsp) baking powder
  3. Pinch of salt
  4. 120g (½ cup) castor sugar, divided
  5. 4 large eggs, separated
  6. 900ml milk
  7. 200g STORK Bake, melted and cooled plus extra for brushing
  8. 30ml (2 tbsp) apricot jam
  9. 10ml (2 tsp) white vinegar
  10. 10ml (2 tsp) bicarbonate of soda
  11. CUSTARD FILLING
  12. 4 large egg yolks
  13. 80g (⅓ cup) castor sugar
  14. 40g (¼ cup) cornflour
  15. 500ml (2 cups) milk
  16. 5ml (1 tsp) vanilla extract
  17. 250ml ( 1 cup) cream, whipped
  18. MALVA SAUCE
  19. 250ml (1 cup) double thick cream
  20. 100g STORK Bake, chopped
  21. 100g castor sugar
  22. 5ml (1 tsp) vanilla extract
  23. Fresh berries and icing sugar , to serve
Instructions
  1. To make the waffles, place the flour, baking powder, salt and half the sugar in a large bowl and whisk together. In a separate bowl, whisk together the yolks, milk, melted STORK Bake, apricot jam and vinegar, then pour it over the flour mixture, whisking to form a smooth batter.
  2. In a clean bowl, whisk the egg whites until soft peaks. Continue to whisk while adding the remaining sugar until the meringue is thick and glossy. Fold the meringue gently into the waffle batter using a large metal spoon, taking care not to knock out the air.
  3. Preheat a waffle iron according to the manufacturer's instructions. Brush the preheated waffle plates with the extra STORK Bake and pour 60-80ml of the batter onto the plates. Close the waffle iron and cook until the light goes off and the waffles are golden brown. Repeat with the remaining batter.
  4. To make the custard filling, whisk the yolks and castor sugar together in a large bowl. In a separate bowl, mix the cornflour together with 60ml of the milk to form a paste and add to the egg mixture. Heat the rest of the milk in a medium saucepan until just below boiling point. Pour the hot milk into the egg yolks whilst whisking continuously. Return the mixture to the pot and cook over medium heat until thickened. Add the vanilla. Transfer to a bowl and cover the surface with cling wrap (to prevent a skin from forming). Allow to cool completely. Once cool, beat the custard with a spatula until smooth then fold the whipped cream lightly through the custard.
  5. To make the sauce, place the cream, STORK Bake and sugar in a saucepan and stir over moderate heat until dissolved, increase the heat and bring to a boil. Allow to reduce for 5-10 minutes.
  6. To assemble, layer the waffles and custard filling alternatively to form a large tower. Arrange a pile of berries on top and serve with the warm sauce on the side for drizzling.
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calories
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fat
0g
protein
0g
carbs
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The Kate Tin https://thekatetin.com/
 

Berry Nice Cream Sandwiches

Berry Nice Cream Sandwiches

by | Jun 20, 2018 | 0 comments

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 If you’ve never heard of Nice Cream before, prepare to have your mind blown with these Berry Nice Cream Sandwiches 

 

#SPONSORED

These Berry Nice Cream Sandwiches are perfect if you’re so over smoothies and want a change, OR they’re a great healthy snack for the kids – especially since school holidays are around the corner. Nice Cream is a one-ingredient, healthy ice cream that has taken the internet by storm. Frozen banana is the only ingredient and you whizz it up in a food processor or blender and it becomes thick, creamy and a really delicious (sort-of) substitute for the real deal. While I’m definitely not saying it replaces proper ice cream (nothing does!), it makes a way more acceptable breakfast! 

  

This recipe goes a step further and becomes Berry Nice Cream Sandwiches – almost like a frozen smoothie but way more exciting and it totally feels like a treat! I’ve loaded these Nice Cream Sandwiches up with frozen berries and then sandwiched them between the new berry flavoured BAKERS Good Morning™ Breakfast Biscuits which are loaded with oats, barley, wheat, rye and mixed berry pieces. The biscuits stay nice and crunchy, even when frozen so you can keep a load of these in the freezer and grab them as you leave the house in the morning. Imagine your kids faces when you give them an ice cream sandwich for breakfast? Who’s getting the Best Mom Ever award? YOU ARE!

Berry Nice Cream Sandwiches
Yields 6
Print
4818 calories
671 g
47 g
202 g
93 g
54 g
1964 g
7082 g
115 g
0 g
136 g
Nutrition Facts
Serving Size
1964g
Yields
6
Amount Per Serving
Calories 4818
Calories from Fat 1814
% Daily Value *
Total Fat 202g
310%
Saturated Fat 54g
272%
Trans Fat 0g
Polyunsaturated Fat 51g
Monounsaturated Fat 85g
Cholesterol 47mg
16%
Sodium 7082mg
295%
Total Carbohydrates 671g
224%
Dietary Fiber 32g
130%
Sugars 115g
Protein 93g
Vitamin A
28%
Vitamin C
326%
Calcium
303%
Iron
212%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 2 large ripe bananas, peeled and cut into 2cm rounds
  2. 30ml (2 tbsp) milk
  3. 200g mixed frozen berries, plus extra for sprinkling
  4. 60g (1/4 cup) natural plain yogurt
  5. 2 tbsp honey
  6. 12 BAKERS Good Morning™ Mixed Berries Breakfast Biscuits
  7. Fresh berries, to garnish
Instructions
  1. Place the banana slices on a tray and allow to freeze overnight.
  2. In a food processor or blender, combine the bananas, milk, frozen berries, yoghurt and honey and blend until smooth.
  3. Spread half the nice ice cream evenly into a 15 x 15cm square cake tin or plastic container. Sprinkle the extra frozen berries over, top with the remaining ice cream mixture and freeze overnight until firm.
  4. When ready to serve, unmould the ice cream slab and arrange the biscuits on top of the ice cream. Using a hot knife, slice the ice cream using the biscuits as a guide. Sandwich the ice cream between two biscuits and serve immediately.
Notes
  1. The ice cream sandwiches can be kept in the fridge, in a ziplock bag for up to 1 month.
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calories
4818
fat
202g
protein
93g
carbs
671g
more
The Kate Tin https://thekatetin.com/

MORE DESSERT-FOR-BREAKFAST IDEAS:

White Chocolate Brioche Muffins

WHITE CHOCOLATE MARMALADE BRIOCHE BUNS

STICKY TOFFEE FLAPJACKS