Photography by Darren Bester
Another childhood favourite that has stayed with me is Banana Bread. I can quite easily eat an entire loaf by myself (I don’t, it must be said … but I would , if I could get away with it on the scale and if it wouldn’t scare my husband quite as much as I think it would). Besides being delicious, its also just so comforting and I wonder if its because it subconsciously conjures up carefree feelings from childhood. This recipe is so quick and easy that its surprising that the loaf is as delicious as it is.
Yield: 1 Loaf
375ml ripe bananas, mashed
250ml white sugar
375ml cake flour
1tsp baking powder
1tsp bicarbonate of soda
60ml vegetable oil
125ml crème fraîche
2 eggs, whisked
pinch of salt
Preheat the oven to bake at 180ºc. Grease a 23 x 13 cm banana loaf tin with butter or ‘spray & cook’ and set aside. Mix the bananas, sugar, crème fraîche, eggs and oil until well combined. Sift all the dry ingredients into a separate bowl. Gradually stir the dry mixture into the wet mixture, until combined. Pour mixture into prepared baking tin and bake at 180 for 40 minutes to an hour. Test with a skewer, if it comes out clean, the loaf is ready.
Cooks Note: Cooking time can vary depending on your oven and its settings. Best to start keeping an eye on it from the 40 minute mark. If you don’t have a baking skewer, an uncooked piece of dry spaghetti will do the job just fine. You could add walnuts or poppy seeds for a nice variation.
Photography by Darren Bester
Maybe it’s because Easter is around the corner and I always associate Easter with seafood (after chocolate of course), or perhaps it’s the desire to indulge in one last al fresco lunch under the sun, before winter arrives in the Southern Hemisphere, or maybe it’s that case of ‘you want what you can’t have’, due to the baby boy currently growing in my belly and shellfish therefore being taboo… but for whatever reason, the desire to cook prawns, was one I finally gave into this past Sunday !
I made something quick and easy …toasted baguette with garlic & chili prawns and a fresh guacamole salsa for hubby and some friends (I ate mine minus the prawns). So quick and easy, yet so tasty and moreish. Something you could serve at a party as a canapé, as a starter or perhaps, like we did, as a lovely al fresco snack… Minimum effort for maximum results – just look how beautifully these pretty pink babies plate up … a quick and easy way to impress your guests.
Recipe Yield: Makes 10
30 prawns (deveined & peeled) (you could get away with 20 – 2 per slice of baguette)
2 clove garlic
2 fresh red chilli’s
For the salsa:
1 red onion finely diced
2 salad tomatoes finely diced
4 tablespoons coriander chopped
Juice of 1 lime
Salt & Pepper to taste
10 Baguette slices – slightly toasted
Method: For the salsa – combine the chopped tomato, red onion, coriander, lime juice and seasoning and set aside. Mash your avocado and add seasoning and a squirt of lime juice. Toast your baguette slices either in a pan, coating lightly with some oil or in the oven for 5 minutes. In a pan, heat olive oil, fry your prawns for a minute before adding the garlic and the chili, fry for another 3 minutes or until your prawns are pink and cooked through. Dollop a good amount of avocado onto each baguette slice, followed by a dollop of salsa and top with the prawns and there you have it… a fancy little treat in no time!
Darren Bester of Darren Bester Photography and Ashton Van Graan of The Sweetest Things and I, had fun styling this & Darren took all the mouth watering photographs! The first of many joint food styled shoots to come …