Banana
Chocolate
Puff pastry
egg wash: 1 egg yolk and 15ml water whisked together
Preheat your oven to 200℃ and line a baking sheet with baking paper.
Chocolate Banana Puff
Tag: quick snack
Quickest Grenadilla Snack
50ml sugar
50ml water
125ml grenadilla pulp and seeds
250g grenadilla flavoured yoghurt
6 vanilla cupcakes
Add the sugar and water to a small saucepan and set it over medium heat.
Stir until the sugar has dissolved and then allow to simmer for 1 minute without stirring.
Take from the heat and allow the sugar syrup to cool.
Pour about a third of the sugar syrup onto the grenadilla pulp and mix vigorously so that you end up with a saucy consistency. Set aside.
Half the cupcakes horizontally and place one half in a serving glass.
Top the cake with a spoonful of yoghurt and a spoonful of the grenadilla sauce.
Repeat the layer with the rest of the ingredients.
Bon appétit!!
Cinnamon Bagels
Makes one serving:
1 bagel per person
2 eggs
30ml milk
a pinch of salt
cinnamon-sugar
Add the eggs, milk and salt to a bowl and whisk together.
Slice the bagels in half horizontally and dip each half in the egg mixture.
Place a frying pan on medium-high heat and add a splash of vegetable oil.
Fry the egg-soaked bagel for about 2 minutes before flipping it and frying for another 2 minutes.
Generously dish the warm bagel halves with cinnamon sugar and serve while warm.
Deep Fried Chocolate Banana
4 wooden skewers
4 ripe bananas
80g chocolate, chopped
1 egg
62ml sugar
125ml milk
15ml vegetable oil
250ml flour
10ml baking powder
1ml salt
oil for deep frying
Peel the bananas and push the skewer into the banana lengthwise so that it is easy to handle. Place in the freezer.
Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt.
Take the bananas from the freezer. Hold the banana over the bowl with the chocolate and spoon the melted chocolate over with a spoon so that the entire banana gets covered in chocolate. The cold from the freezer will help to set the chocolate.
Now stick the skewer into a piece of styrofoam or an egg carton or even an empty cereal box so that the banana is held upright and the chocolate won’t smudge.
Add the egg and sugar to a mixing bowl and beat together with an electric beater.
Add about half the milk and the oil and beat some more.
Sift the flour, baking powder and salt into a separate mixing bowl.
Add a spoonful of the flour mixture to the egg mixture while beating.
Gradually add the rest of the milk so that you create a smooth runny batter.
Heat your deep fryer, dip the bananas in the batter and fry them until golden brown.
Dust the fritters with icing sugar and serve immediately.
Biscuit Brownies
This is an old favourite which most of us have eaten in one form or the other. The addition of the chocolate layer on top adds a creaminess and turns a kids-party-favourite into an adult snack! Keeps well in a sealed container at room temperature.
2 X 200g packets plain biscuits
250g butter
60ml condensed milk
30ml golden syrup
45ml cocoa powder, sifted
30 sugar
160g dark chocolate; I used De Villiers Dark Chocolate, Intense
160g white chocolate; I used De Villiers White Chocolate, Raspberry, Vanilla and Almonds
Line two 20cm X 20cm baking tins with baking paper.
Put the biscuits into a plastic bag and crush them with a rolling pin. Pour the biscuit pieces into a large mixing bowl.
Add the butter, condensed milk, syrup, cocoa powder and sugar to a small saucepan and melt together over a low heat.
Stir the mixture until completely smooth and amalgamated.
Pour the runny mixture onto the biscuit pieces and mix well, making sure that all the pieces are covered in it.
Divide the mixture between the two prepared baking tins and smooth the top with the back of a spoon. Press down to compact the mixture.
Refrigerate for 10 minutes.
Chop the dark chocolate into small pieces and add it to a heatproof bowl that sits on a saucepan of simmering water. Stir every now and then until the chocolate is melted. Pour onto one of the baking tins with brownies.
Repeat the process with the white chocolate and pour over the other batch of brownies.
If you want to prettify the brownies with edible flowers, now is the time!
Place the two baking tins in the refrigerator for 30 minutes.
Slice before serving.
Marmite-Feta Cupcakes
If you cannot decide whether you want to have savoury or sweet it is best to go with both! These cupcakes are quite unusual but very satisfying and ticks all the boxes when you honestly don’t know what you are craving… it simply balances your tastebuds and it works! The recipe yields 12 regular cupcakes.
75g butter, cubed
160g sugar
1 egg
200g flour
10ml baking powder
2ml salt
250ml milk
250ml + 80ml feta cheese, crumbed
150g butter
45ml Marmite
Preheat your oven to 190℃.
Line a 12-hole cupcake/muffin tin with paper cups and lightly spray with a cooking spray.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until soft and creamy.
Add the egg to the mixture and beat a few seconds more.
Sift the flour, baking powder and salt together in a bowl.
Add one spoonful of the flour mixture, alternating with the milk until everything is incorporated.
Switch off the mixer, add the 250ml of crumbed feta cheese and mix through with a spatula.
Spoon the mixture into the prepared baking tin and bake for 25 minutes.
Add the 150g butter and marmite to a small saucepan.
Place on medium heat and once the butter has melted, take it from the heat and whisk to incorporate.
Take the baked cupcakes from the oven and spoon the marmite mixture over the cupcakes.
Cool slightly on a cooling rack before serving.
My Whisk and I 