Banana bread with chocolate ganache frosting

Chocolate and bananas, a heavenly combination! This moist banana loaf is amazing, but don’t take my word for it, try it for yourself. Complimented by this smooth and decadent dairy milk ganache it sure did go down a treat.

Recipe

Banana loaf

Ingredients

3 ripe bananas, mashed

1/3 cup melted butter, unsalted

1 cup brown castor sugar

1 1/2 cup cake flour

1 egg, beaten

1 teaspoon vanilla extract

1 teapspoon baking soda

Pinch of salt

Chocolate ganache

Ingredients

160g chocolate

250ml whipping cream

Method

1. Preaheat oven to 180°, mix the mashed bananas and melted butter until combined.

2. Mix in the sugar, egg and vanilla extract.

3. Mix in the baking soda and salt.

4. Add the flour and mix till combined.

5. Pour into a greased loaf pan and bake for 1 hour.

6. Once baked, cook on a rack.

Method for ganache

Fill up a pot with water and heat up on a stove top, place a bowl over the pot and add in the chocolate pieces mixing till melted. Removed off the stove and whisk in the cream. Once smooth pour over the cooled banana loaf and decorate with chocolate chips or nuts.

Sloppy Joe sweet potato bowls

When I told my husband that this september we’ll be trying out American foods he thought things were going to get greasy. Boy was he wrong

This September I’m sharing our favourite recipes from the U.S with a (mostly) healthy twist.

We start of with this amazing sloppy joe sweet potato bowls.

Recipe

Sloppy joe mince mixture

Ingredients

500g mince beef

1 medium onion finely chopped

1/2 cup tomato sauce

1 tablespoon brown sugar

1 teaspoon whole grain mustard

1 tablespoon white vinegar

1 tablespoon Mrs. Balls Chutney

Salt and freshly ground black pepper

8 orange sweet potatoes

Directions

1. In a large saucepan or Dutch oven over medium-high heat, combine beef and onion. Cook until the meat is mostly browned, about 5 minutes. Drain well.

2. Meanwhile, in a small bowl whisk together tomato sauce, brown sugar, mustard, vinegar, chutney, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

3. Pour sauce ingredients over the ground meat and stir until evenly coated. Cover and simmer 20 minutes, stirring occasionally.

4. To prepare the sweet potatoes, I steamed them in the microwave for 10 minutes, cut them in half and brushed them with butter and scoop out the potato filling and mix into the minced meat and mix together.

5. Fill the sweet potatoes up with the mince mixture, top with grated cheese and bake for 20-30 minutes in a pre heated oven at 180°.

South African Classic – Malva Pudding

For the pudding

1 cup full cream milk

1 cup flour

¾ cup brown sugar

¼ tsp salt

1 tsp bicarb of soda

1 tsp baking powder

1 large egg

1 Tablespoon vinegar

2 Tablespoon smooth apricot jam

For the syrup

1 cup sugar

1 cup full cream milk

½ cup boiling water

¼ cup butter

1 tsp vanilla essence

Method

1. Preheat the oven to 160ºC.

2. Mix the cup of milk and the bicarb together.

3. Mix the remaining ingredients in a separate bowl.

4. Add the milk and bicarb mixture and mix the batter well.

5. Pour the malva pudding batter into a dish and bake for 30 minutes.

Syrup method

1. Toss all the syrup ingredients into a saucepan and heat until all the ingredients are well combined and smooth.

7. Poke holes into the pudding when it comes straight out of the oven and pour the sauce over from the middle to edges and allow the syrup to soak in.

Flourless oat and banana muffins

Ingredients

1 and 1/4 cups oats

1/3 cup plain yogurt

1 large egg

1 large ripe banana

2 or 3 Tablespoons honey

1 teaspoon ground cinnamon

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup fruit (peeled and diced) I used strawberries and pear.

Method

Preheat oven to 180°.

Place all of the ingredients in a blender or food processor, except for the 3/4 cup of add-ins. Blend or process until combined. Stir in the diced fruit. Divide evenly between muffin liners.

Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool for 10 minutes before removing and cool completely before serving.

South African Classic – Sweet and tangy tomato gravy

Spicy wors, buttery pap and a sweet tangy tomato gravy, an absolute classic South African Dish.

Today I’m sharing my recipe for this beautifully flavoured tomato gravy which just takes this classic meal to the next level.

Here’s how you can make it

Ingredients

30ml coconut oil

1 onion, chopped finely

5 tomatoes, chopped

1 clove garlic, crushed

1 teaspoon chilli flakes

1 tablespoon brown sugar

2 tablespoons Mrs. Balls Chutney

1 tablespoon tomato paste

Salt to taste

Ground pepper to taste

Method

1. Heat oil in a pot and fry onion until soft

2. Add the crushed garlic, chopped tomatoes, chilli flakes, sugar, chutney and tomato paste

3. Allow the tomato mixture to cook on a medium heat for 30 minutes, stirring every few minutes to ensure that it does not stick

4. Season to taste with salt and pepper

South African Classic – Quick and delicious milk tart

Good ol’ milk tart, the classic South African dessert which consists of a pastry crust, filled with a rich, creamy cinnamon custard dusted with cinnamon.

Off course there have been many shortcuts like swopping the pastry base for a simpler coconut tea biscuit one, or in this case I used phyllo pastry to turn this delicious dessert into bite size treats.

Here is how you can make them

Prep: 20 minutes

Refrigeration: 1 hour, minimum

Phyllo pastry

80g butter, melted

385g tin condensed milk

750ml milk

100ml cornflour

80ml water

2 large eggs

5ml vanilla essence

pinch salt

ground cinnamon, for dusting

Method

1. Prepare the phyllo pastry cups by brushing muffin tins with butter, lay out one sheet of phyllo pastry and brush with butter. Continue doing this until you have 4 layers of pastry stuck together by the butter.

2. Now cut the sheet into squares large enough to protrude 1.5cm past the edge of the muffin cups.

3. Place the pastry into the muffin cups and bake for a few minutes till brown and crispy.

4.Combine condensed milk and milk, and microwave for 3 minutes.

5. Combine the cornflour, vanilla, water, eggs and salt. Gently whisk this mixture into the milk mixture until smooth. Microwave for about 5 -6 minutes, stirring every minute until the custard mixture starts to thicken.

6. Pour into the baked phyllo cups. Keep aside until cool then refridgerate. Dust with cinnamon.

South African Classic – Boerwors Pasta Bake

My husband says this is the best pasta he’s ever eaten, and the man’s been to Italy!

An amazing pasta bake with boerwors, spinach, fresh tomatoes and gooey cheddar cheese 😍. So delicious.

Here’s how you can make this delicious dish.

Boerwors Pasta Bake

Ingredients

2 tablespoons coconut oil

500g Boerewors, cut into bite size chunks

1 onion, finely chopped

2 clove garlic, grated

1 cup/ 250g finely chopped spinach

1 can (410g) chopped peeled tomatoes

500g pasta shells

salt and freshly ground black pepper, to taste

2 cups grated cheddar cheese

Method

1. Cook pasta in boiling water according to instructions on packet.

2. Heat up oil In a large pan, fry Boerewors over medium heat until just cooked through, remove and keep aside.

3. Fry onions and garlic until transparent using the same pan.

4. Add chopped spinach and tomatoes, bring to a simmer and cook until spinach has wilted, about 15 minutes, season and remove saucepan from heat and add the bite size boerwors.

5. Mix in the tomato and spinach mixture into the pasta and top with grated cheese and bake in the pre heated oven at 180° until cheese has melted and is golden brown.

South African Classic – Chocolate Chai Melkkos

You have to try this traditional South African pudding, perfect especially when enjoyed on a cold winter’s night.

This is my own take on this delicious South African staple.

Here’s how you can make it

Ingredients

3 cups full cream milk

3 tablespoons sugar – I used Natura Golden castor sugar

2 sticks cinnamon

1 teaspoon ground cinnamon

1 cardamom pod, crushed

2 cloves

1 star anise

3 tablespoons good quality cocoa powder

6 tablespoons cold unsalted butter

6 tablespoons sifted cake flour

Pinch salt

1 teaspoon vanilla essence

Toasted coconut, for serving

Method

1. Bring the milk and sugar to a simmer

2. Add in all the spices and sifted cocoa powder and allow to simmer for 10 minutes.

3. Turn off the heat and allow to stand for 10-15 minutes.

4. Strain to remove all the whole spices.

5. Return the milk to the stove, low heat.

6. Rub the butter and flour together to make a lumpy paste.

7. Whisk the flour mixture into the milk and cook on low heat until its smooth and thick.

8. Remove the milk of the stove and stir through the salt and vanilla essence.

9. Serve warm with chocolate shavings, toasted coconut or use as a pancake filling.

South African Classic – Spicy Koeksisters

Koeksisters 😍, a delicious, sticky South African treat. If you’ve never had one before this is the perfect time to whip up some. They remind me of a donut, but a bit messier 😀.

Ingredients

For the syrup:

800 ml water

1,2 kg sugar

40 ml lemon juice

1 stick of ginger

12,5 ml cream of tartar

1 cinnamon stick

Sunflower oil, for frying

For the dough:

500g cake flour

25ml baking powder

20ml margarine (I used stork bake)

1/2 large beaten egg

230ml water

Method

For the syrup:

Place the water, sugar and cream of tartar in a saucepan and bring to the boil. Once the syrup starts to boil, add the lemon juice, ginger and cinnamon and allow to simmer and infuse for 10 minutes.

Cool the syrup to room temperature. Place the syrup in the fridge to cool. (Prefrebly overnight, the colder the better)

For the dough:

Sift the flour and baking powder together in a bowl and then rub in the margarine with your fingertips.

Add the beaten ½ egg to the water and whisk.

Make a well in the centre of the flour mixture. Pour in the water mixture and then start to mix until a smooth dough has formed. Knead thoroughly.

Cover with clingfilm and leave to rest for at least 15 minutes or up to 5 hours.

Heat the oil to 180 °C.

Using an oiled rolling pin, roll out the dough on an oiled surface to a thickness of 5 mm. Cut the dough into rectangles of 6 x 15 cm. Cut each rectangle lengthways into 3 strips, leaving one side uncut. Braid the 3 strips and press the cut ends together firmly.

Fry in the hot oil for 6–7 minutes until dark golden brown. Drain them on paper towels. Keep the rest of the koeksisters covered to prevent them from drying out.

Dip the koeksisters into the ice-cold syrup while they are still hot. Remove from the syrup with a slotted spoon and place on a wire rack.

South African Classic – Bobotie Pie

Ingredients

2 onions, chopped
2 tablespoons cooking pil
2 tablespoons curry powder
1/2 teaspoon turmeric powder
2 teaspoon ginger, finely chopped
2 garlic cloves, finely chopped
2 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 kg beef mince
1 white bread
250 ml milk
3 eggs large
3 tablespoons Mrs. Balls chutney
50g flaked almonds
Bay leaves
Phyllo pasty
Melted butter

Method

1. Preheat the oven to 180°C.

2. Fry the onion in the olive oil until soft. In a bowl combine the curry power, turmeric, ginger, garlic, vinegar, sugar, salt and pepper and mix. Add to the onion and fry for two minutes.

3. Add the mince and stir well. Cook for about 5 minutes. In another bowl, soak the bread in the milk, remove the bread and reserve the leftover milk.

4. Prepare the phyllo pastry cups by brushing muffin tins with butter, lay out one sheet of phyllo pastry and brush with butter. Continue doing this until you have 4 layers of pastry stuck together by the butter.

5. Now cut the sheet into squares large enough to protrude 1.5cm past the edge of the muffin cups.

6. Mash the bread with a fork and add one lightly beaten egg and the chutney. Mix well and add to the mince mixture. Stir in the almonds, then spoon the mince to the prepared phyllo cups. Smooth the top.

7. Combine the reserved milk and remaining eggs and strain. Pour over the top of the cooked mince. Place the bay leaves on top and bake for 30 minutes, or until the egg has set.