Banana Loaf

I received a bunch of recipes on email from my fellow foodie, spicy. I have the Huletts and Snowflake recipes – I think I received both from her? Since they’re flying around cyberspace, I thought I’d try some of them and share it with you.

I woke up last Saturday with a weird craving – banana loaf. I think it must’ve been from me looking at those recipes. So I decided to give it a try. This was my result:

What went in:

  • 125g brick margarine / butter
  • 125ml white sugar
  • 3 eggs
  • 3 bananas
  • ½ t vanilla essence
  • 400ml flour
  • pinch of salt
  • pinch of bicarbonate of soda
  • 2t baking powder
  • 3T milk


  1. Grease a loaf tin. Cream the margarine and sugar with a wooden spoon.
  2. Add the unbeaten eggs one at a time and beat thoroughly. Mash the bananas with a fork and add to the mixture with vanilla essence.
  3. Sieve the flour, salt, bicarbonate of soda and baking powder and add to the mixture with the milk. Mix well.
  4. Place the mixture in the tin and bake for ½ an hour at 180ºC. Reduce heat to 140ºC and bake for a further ½ to ¾ of an hour, or until nicely browned and baked through. To test if ready, push a skewer or knitting needle into the loaf. If this comes out clean the cake is ready. If some of the cake mixture sticks to the skewer, the cake needs more baking time.

HINT: The banana bread is best if you keep it for a few days before eating.

Cottage Pie

Cottage pie needs no introduction. I made it for supper the other night. I normally throw in spaghetti with mince, but I’m cutting down on carbs – yes I know I used potatoes – but a double dosage would have been too much.


I usually cook my mince with chilli powder, dhania & jeera powder and garam masala, along with ginger garlic, chilli and salt. After topping it with mash, I baked it for about 15 mins. The dish I used had a large base so the mince layer looks, err, thin.

Mini Scones

I made these over the weekend, using my moms recipe. I have to admit they taste better when she makes them (of course!).

This recipe is quite a large one, I made half of it.

Full recipe before halving:

  • 4 full cups of cake flour
  • 6 tsp royal baking powder
  • ¾  t bicarb
  • ± ¾ cup sugar
  • ½ pound butter
  • 4 eggs
  • 1 cup milk
  • 2t vanilla essence + 2 t banana essence

Bake on 180ºC until golden.

Serve with jam + cream or cheese or just plain butter.

Choc Chip Cookies

I tried this recipe from the Essentials magazine. I found that I had to add a little more self-raising flour for a better consistency – if you’ve made biscuits before, you will know what I mean. I also added less than 200g chocolate bits. I added them in until I found the quantity was just right for the dough.

What you need:

  • 130g butter
  • 80g castor sugar
  • 70ml Nestle evaporated milk
  • 150g self-rasing flour
  • 200g chocolate bits (I used less)

Preheat oven to 180ºC and grease a baking tray.
Cream butter, sugar and milk using an electric hand mixer, until light and creamy. Add flour and mix on low until the mixture comes together. At this point I added slightly more flour.
Stir in chocolate bits and then start rolling into cookies.
Bake for about 15 minutes, until golden.
Let it stand for 5 minutes after done, before transferring to a cooling rack.


Baked Butternut

Last night’s supper was baked butternut, stuffed with peppadews and feta.

After slicing the butternut and removing the seeds, I made slight diagonal cuts to the butternut and drizzled olive oil over. Baked it on 200ºC for 25 minutes, uncovered. For the ‘stuffing’, I cut up peppadews and added crumbled feta and mixed it. Sprinkled the butternut with salt and black pepper. Served with baby potatoes and salad.

The result: I loved it! The sweetness of the butternut after it is baked combined with feta and peppadews give it such a lovely taste – I cant explain.