Tahila Pillay's Winter Comforts and Sweet Treats

Digital creator Tahila Pillay shares three viral recipes and food styling secrets in the kitchen.

Ingredients:

Soup Base Ingredients:

Finishing & Garnish:

Roast and Caramelize: Preheat your oven to 200°C. Toss the cubed butternut with olive oil, brown sugar, salt, and pepper on a baking sheet. Roast for 25–30 minutes until the edges are deeply charred and caramelized.
Build the Flavor Base: In a large heavy-based pot, melt the butter over medium heat. Add the sliced leeks and sauté for 5 minutes until soft and translucent. Stir in the minced garlic, thyme, and nutmeg, cooking for another 60 seconds until highly fragrant.
Simmer and Infuse: Add the roasted caramelized butternut to the pot. Pour in the stock and drop in the Parmesan rind. Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for 20 minutes to infuse the cheese flavor.
Blend and Finish: Remove and discard the Parmesan rind. Use a stick blender (or transfer to a high-speed countertop blender) and process until absolutely silky smooth. Stir in the fresh cream and the grated Parmesan cheese until completely melted. Taste and adjust seasoning with extra salt and a generous crack of black pepper. Serve steaming hot with crusty sourdough.

Cookie Base Ingredients:

Custard Middle Ingredients:

Chocolate Topping Ingredients:

Melt and Bind the Base: Melt 115g butter, caster sugar, and cocoa powder together in a double boiler over simmering water. Whisking constantly, slowly drizzle in the beaten egg. Cook for 1–2 minutes until the mixture thickens. Remove from heat and stir in the biscuit crumbs, coconut, and chopped nuts.
Compress and Chill: Line an 8×8 inch square baking tin with parchment paper, leaving an overhang on the sides. Firmly press the chocolate crumb mixture into the bottom of the tin into an even, tight layer. Pop it into the fridge to firm up while you make the filling.
Whip the Custard Middle: Using a stand mixer fitted with the paddle attachment, cream the softened butter, heavy cream, and custard powder until perfectly smooth. Gradually add the sifted icing sugar and beat on high speed until light, fluffy, and spreadable.
Layer and Chill: Spread the custard layer evenly over the chilled base using an offset spatula. Smooth the top as much as possible. Return the tin to the fridge for at least 30 minutes to set completely firm.
Glaze and Slice: Melt the chopped dark chocolate and 1 tbsp of butter together gently over a double boiler or in short bursts in the microwave. Let it cool slightly so it isn’t scorching hot, then pour it over the chilled custard layer, tilting the tin to coat evenly. Chill for another 20 minutes until the chocolate is set but still slightly soft. Use the parchment overhang to lift the block out and slice into neat squares with a hot knife.

Apple Prep Ingredients:

Candy Coating Ingredients:

Topping & Decor:

Prep the Apples: Twist off the stems of the apples. Wash them thoroughly in very hot water to remove any commercial wax, then dry them completely. Push a wooden stick firmly halfway into the core of each apple through the stem end. Line a baking sheet with non-stick baking paper or a silicone mat.
Boil the Toffee: In a small, deep, heavy-bottomed saucepan, combine the caster sugar, water, and vinegar. Stir over low heat until the sugar dissolves completely. Do not stir after this point. Turn the heat up to medium-high and let the syrup come to a boil. If using food coloring, gently swirl it into the liquid now.
Test the Hard Crack Stage: Let the syrup boil for roughly 15–20 minutes until it reaches 150°C. If you don’t have a candy thermometer, drop a tiny bit of syrup into a bowl of ice water. If it instantly hardens into brittle, snapping threads, it’s ready. If it’s still pliable, keep boiling.
Coat and Set: Working quickly off the heat, tilt the saucepan to one side. Take an apple by the stick and dip it into the hot toffee, swirling it once to coat it completely. Lift it out, let the excess drip off for two seconds, and place it stick-side-up onto your prepared paper. Allow them to cool and harden completely at room temperature for 15 minutes before serving.