Category: Recipes

Ba-na-na-naaaa (to the tune of Beethoven’s Fifth Symphony)

My colleagues at Ogilvy PR Cape Town are starting to get used to the idea of my bringing in some sort of baked something or other on a Monday morning.

This morning it was mini-banana loaves made from a recipe I’ve had for years and years called Teach Me to Cook!, which my mom gave me when I decided to move down to Cape Town to study Graphic Design … in other words, she wanted to make sure I could cook and stay alive!

The interesting thing about this recipe book, which was published in 1994, is that it’s in both English and Zulu, endorsed by the Domestic Workers’ Association and “make[s] it possible for the housekeeper to understand and cook the favourite recipes of her employer.”

I kid you not!

For me, a devoted follower of Italian and Portuguese cooking – even if only hybrid versions thereof, I have to admit that South African desserts and bakes, such as Malva pudding and banana loaf, are to me the bee’s knees and I love to make them, which is why I still hang on to this recipe book.

I’ve made the banana loaf recipe so many times and am happy to say it’s always received with a smile.

So here’s the original recipe, which I’ve adapted to make on average 12 mini-banana loaves: perfect for the office or a tea party.

Ingredients

half a cup margarine

1 cup castor sugar

1 teaspoon vanilla essence

2 eggs

2 cups flour

2 teaspoons baking powder

4 ripe bananas, peels and mashed

Method

Combine the margarine and sugar in a mixing bowl and mix very well. Stir in the vanilla essence.

Add eggs, one at a time, beating well after each one.

Sift flour and baking powder together. Add the egg mixture along with the mashed bananas. Mix well.

Turn the mixture into a greased 9×5 inch loaf pan (or 12 mini-loaf tins). Place in a preheated oven at 190°C for 45 minutes (30 minutes for mini-loaves).

Remove pan from the oven. Remove loaf from the pan and cool on a wire cooling rack.

*licks chops*

It’s fabzilicious Friday – An ode to Nutella

On this the inaugural fabzilicious Friday, I would like to celebrate the awesomeness that is Nutella.

Whether it’s smeared on fresh bread and topped with bananas, or

Sandwiched between a freshly flipped pancake, accompanied by strawberries and drizzled with pistachios, or

Eaten straight out the jar, or

Incorporated into a tart recipe, or even

Coating your breakfast bacon (?!),

You have to agree that Nutella is worthy of a fabzilicious Friday mention.

And … I want to try out this Incredibly Easy Nutella Lava Brownies recipe …

*licks chops*

P.S. I wish all Nutella came in this packaging

I love me a malva lekker a.k.a. marshmallow

Whether it’s Beacon or Mister Sweet, smothered in chocolate or roasted on an open braai fire (after cooking the meat…), I love marshmallows!

Spatula Magazine by Yuppiechef published an article written by Bake Love Not War (confused much?) about the Science Behind Marshmallows accompanied by a recipe … eeeeeeeeeeeeeeek!

Guess who’s going to be giving this a bash?

*grins*

Back to the farm – sweetcorn bread recipe

Thanks to my dearest friend, Catherine – originally from Graaff Reinet – I’ve officially fallen in love with her rustic sweetcorn bread.

Trust me, this is what carb dreams are made of, guys and gals.

It’s a definite crowd pleaser – in fact when I took it to Anthea’s fondue birthday party it was a hit with everyone! I must’ve given out the recipe about ten times …

And here’s number eleven, just for you:

Ingredients

500g Snowflake self-raising flour

40g sugar

1 tin KOO creamed sweetcorn

125ml milk

a pinch of salt

Method

Pre-heat the oven to 180C

Mix all the ingredients into a gooey (very gooey) mixture

Bake for an hour or until the centre is cooked through

Enjoy warm, cut into thick ‘doorstop’ slices, smothered with butter or margarine … ‘nuf said

Forget the diet … um hum … I mean eating plan when you bake this bread because you won’t be able to resist.

*Slurp*