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.

Spicy Pineapple

This is one of many things that Durban’s beachfront is famous for. Pineapple coated with chilli powder, served on a stick. I was craving some and decided to buy a pineapple and do it myself. I mean, its not higher grade 😉



At this time of year I miss Durban’s delicious sweet fruits – mango, peach, plum. Sucks to be in Jhb right now 😛

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.

Strawberry Cheesecake Smoothie

I was wondering what to make with the left over yoghurt (from my tandoori chicken – ended up buying 1 litre, as it was the smallest quantity available), some cream, and strawberries; all which were lying in my fridge.

After googling some recipes yesterday, I came across a strawbery cheesecake smoothie. I’ve adapted it abit. The original recipe required vanilla ice cream, but I opted to use yoghurt. The cottage cheese that I used was fat free, so in essence, its actually a delicious, healthy drink – if the cream is eliminated.

I was very happy with the results:

smoothieWhat went in:

  • 8 strawberries
  • 250ml plain greek yoghurt
  • plain cottage cheese (cream, low fat)
  • 25ml single cream (optional)
  • sugar to taste

Dump everything into magmix, and blend until smooth. Drink immediately.

Chilli Bites

chilli_boxYes, this is another out-of-the-box test. While I was walking around at the Good Food & Wine Show, Osman’s Spices had some chilli bites already prepared – it was left for us to try. I was craving something savoury, so I tried one. It was really good. I wanted to buy a box right there but they weren’t selling them (not a smart move).

While I was at the Indian spice shop, same place I picked up the tandoori spice, I saw these chilli bites.

It was not what I was after – they didnt have the Osman’s brand, so I went ahead and bought these. I thought its a good week for trial…. and maybe error 😉

I added a chopped onion, grated potato, a green chilli, and water. I ended up adding too much water, so I added some plain white flour into it, to get the right consistency.

I fried them – they took 2 minutes per batch. Not bad.

The verdict: I enjoyed them – savouries always go down well with me.
He said: Too oily (he does not eat samoosa’s for the same reason) – they are fried in deep oil
Perfect for: unexpected guests coming over; afternoon weekend snack or when you have an Indian or savoury craving.

Potato Salad

Potato salad is a dish best served cold.

This is a very easy potato salad and I promise, even if you hate going into the kitchen, you can pull this one off.

I used 2 potatoes, peeled and washed, and boiled it until it was firm but not hard or mushy. I mixed salad cream and some cream cheese I had in my fridge for the dressing. Mixed it nicely and added salt and pepper. Garnished with fresh chives. I served it with some premarinated Texan steak.

Nigella’s Pecan Coleslaw

I’m absolutely loving the BBC Lifestyle channel (180) on DSTV. All cooking shows on one channel, what more could any foodie ask for? Its so interesting watching some chefs when they go overseas and cook various cuisines – like Jamie Oliver in Italy or Rick Stein in the Meditteranean. One of my favourite shows is Nigella Express (same title as her book), as it is similar to my cooking style – simplistic. I’ve just recently found out that she is not a qualified chef and neither did she study food. Her show was created out of her love for food.

Anyway, I’ve tried her pecan coleslaw recipe – which I’m very happy with. Its my new favourite braai dish!

What you need:

  • 1 cabbage
  • 2 carrots
  • 2 celery sticks
  • 4 spring onions
  • 200g mayonaise (I used salad cream)
  • 4T buttermilk
  • 2T maple syrup
  • 2t cider vinegar (I used plain vinegar)
  • 100g pecans

Using a food processor, shred cabbage and celery sticks. If your processor can grate, carrots, all the better – gets done in seconds. Slice up the spring onions. Toss together.

In a seperate bowl, add the mayo (in my case, salad cream) and buttermilk and mix. Add maple syrup and vinegar and mix. Using your salad utencils, toss it all together.

Lastly, chop your pecans by hand and not in the processor – it has to be roughly chopped. Toss into the coleslaw.