Banana Bread

Ingredients

• 125g Butter

• 1 and 1/2 Cups sugar

• 3 Eggs

• 5ml Vanilla extract

• 1 Cup mashed bananas

• 2 Cups cake flour

• 2 Teaspoons baking powder

• 1/4 Teaspoon baking soda

• 1/4 Teaspoon salt

• 2 Tablespoons milk

Method

1. Cream butter and sugar until light in color.

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

3. Stir in vanilla extract and fold in mashed bananas.

4. Add dry ingredients alternately with milk.

5. Bake at 180°C (350°F) for about 1 hour.

6. You can also add 1/2 cup finely chopped nuts if desired.

Enjoy your Banana Bread!

Cheesecake Cups

Ingredients

• 40g Biscuits

• 50g Cottage cheese

• 150g Greek Yogurt

• 4tsp Gelatine (2tsp for cheesecake mixture / 2tsp for berry topping)

• 120ml Almond milk

• 1 Teaspoon Vanilla essence

• 1Tablespoon Lemon zest

• 20g Vanilla instant pudding

• 50g Frozen strawberries / blueberries

• 6 Canderal sachets / 1/4 Cup maple syrup

Method

1. Cook frozen blueberries, 2tsp gelatine and canderal / maple syrup in pot on medium heat until soft consistency.

2. Set blueberries aside.

3. Crush your biscuits and place at the bottom of the cup.

4. In a bowl, mix the gelatine and milk. Put the bowl for 2 minutes in the microwave. Stir every 30 seconds.

5. To prepare the cheesecake mixture: Whisk the yogurt, instant pudding and vanilla to a smooth consistency.

6. Add the gelatine and milk mixture to the cheesecake mixture and whisk well.

7. Fill up the cups with the cheesecake mixture.

8. Let it rest in the fridge for 2 hours.

9. Warm up the blueberry mixture for 1 minute in microwave then pour on top of cheesecake cups and put in the fridge overnight.

Grandma’s Chocolate / Vanilla Cake

Ingredients

• 4 Eggs

• 2 Cups sugar

• 2 Cups flour

• 1/2 Teaspoon salt

• 5 Tablespoons cocoa

• 1 Cup milk

• 4 Tablespoons oil

• 2 Teaspoons baking powder

• 1 Teaspoon vanilla

Exclude Cocoa powder to make a Vanilla Cake

Method

1. Beat the eggs until frothy.

2. Gradually add sugar and beat until creamy.

3. Sift flour, salt, and cocoa together.

4. Heat milk and oil together until very warm.

5. Gently fold the milk mixture into the sugar mixture.

6. Sprinkle baking powder over the batter and add vanilla.

7. Bake for 20 to 30 minutes at 180°C (356°F).

Enjoy your cake!

Avocado Terrine

Ingredients

• 2 Avocados

• Half a grated onion

• 1 Cup mayonnaise

• 1 Packet green jelly, prepared with half a cup of water

Method

1. Whisk everything together.

2. Refrigerate until set.

Enjoy your Avocado Terrine

Fudge

Ingredients

• 1 Can of Condensed milk

• 500ml Granulated sugar

• 125g Melted butter

Method

1. Begin by placing the ingredients in a mixing bowl.

2. Mix and heat in a microwave set to high.

3. After approximately 2 minutes, open the microwave and stir the mixture thoroughly.

4. Return the bowl to the microwave and repeat the heating process until it forms fudge, which typically takes around ±10 minutes.

5. Carefully remove it from the microwave and whisk for about ±2 minutes until it becomes smooth and glossy.

6. Pour the fudge into a pan, allowing it to set, and then cut it into delectable square

Enjoy your Fudge!

Pineapple Pudding

Ingredients

• 1 Large pineapple

• 750ml Water

• 250ml White sugar

• 75g (100g) Custard powder

Method

1. Grate the pineapple coarsely and place it in a saucepan.

2. Add the water and sugar, heat until it reaches boiling point, and simmer for 3 minutes.

3. Mix the custard powder with a bit of cold water.

4. Gradually add it to the pineapple mixture, stirring quickly to avoid lumps from forming.

5. Stir until the mixture begins to boil.

6. Remove the saucepan from the heat and transfer the pineapple mixture to a bowl.

7. Let it cool, then refrigerate until well chilled.

Enjoy your Pineapple Pudding!

South African Pannekoek (Crêpes)

Ingredients

• 2 Cups cake flour

• 2 Teaspoons baking powder

• 2ml Salt

• 2 Eggs

• 1 Cup milk

• 1 Cup water

• 1 Tablespoon lemon juice or white vinegar

• 2 Tablespoons oil

Method

1. Sift the dry ingredients together into a mixing bowl.

2. Beat the eggs until light and frothy, then stir in the liquid and oil.

3. Make a well in the dry ingredients, pour the egg and milk mixture into it, and whisk or stir with a wooden spoon until smooth.

4. Heat a heavy-based pan, heat 12.5 ml of oil in it, and pour off any excess oil.

5. Allow the pan to become very hot.

6. Spoon just enough batter to thinly coat the bottom and cook.

7. Shake the pancake loose as soon as the edge appears firm and somewhat dry.

8. Turn with a spatula or flip it, and let it brown lightly on the other side.

9. Slide the pancake onto a warm plate, sprinkle with cinnamon sugar, dot with butter if desired, and roll up.

10. Serve hot.

Enjoy your Pannekoek!

Sweet Mustard Sauce

Ingredients

• 250ml White sugar

• 3 Eggs

• 100ml White vinegar

• 50ml Sifted mustard powder

• Salt to taste

Method

1. Combine all ingredients and whisk together.

2. Heat the mixture in a double boiling pan until the sauce thickens, stirring occasionally.

3. Once the foam on top disappears, the sauce should reach the desired thickness.

4. Allow it to cool and then refrigerate.

Enjoy your sweet mustard sauce!

Apple Tart

Ingredients

• Crust:

• 2 Cups unsifted cake flour

• 1 Cup sugar

• 2 Teaspoons baking powder

• 2ml Salt

• 250g Butter

• Filling:

• 1 Can unsweetened pie apples, finely chopped

• 1/2 Cup sugar

• 1/2 Cup raisins

• 2ml Cinnamon

• 1ml Ground cloves

• Pinch of salt

• 1 Teaspoon custard powder mixed with a little water

Method

1. Sift together the cake flour, sugar, baking powder, and salt.

2. Rub the butter or margarine into the dry ingredients with your fingertips until it forms a dough.

3. Cover the dough and let it rest for a while.

4. Preheat the oven to 180°C (350°F).

5. Press half of the dough against the sides and the bottom of an ovenproof tart dish.

6. Mix the pie apples, sugar, raisins, cinnamon, cloves, and salt together thoroughly.

7. Spoon it into a small saucepan and heat it slowly.

8. Stir custard powder into the mixture until it starts to thicken.

9. Let it cool.

10. Spoon it onto the crust in the tart dish.

11. Grate the remaining dough coarsely over the top.

12. Bake the tart for 20 minutes or until the dough starts to brown.

13. Serve lukewarm or cold.

14. The tart freezes well.

Enjoy your Apple Tart!

Toffee Apples

Ingredients

• 50g Medium Red Apples

• 50 Skewer sticks

• 800g Sugar

• 1 Cup water

• 4 Teaspoons vinegar

• 12 Tablespoons (150ml) Golden syrup

• Pinch of salt

• 2 Tablespoons butter

• Red food colouring

Method

1. Wash and dry the apples, then insert a skewer stick into the stem end.

2. Slowly heat all the other ingredients, stirring, to dissolve the sugar.

3. Wash sugar crystals from the sides of the saucepan with a brush.

4. Cook the syrup to the hard-crack stage.

5. Remove from the heat and place the saucepan in a pot of simmering water over low heat.

6. Dip the apples one by one into the syrup, coating them thoroughly.

7. Stand them upright in a container to cool.

Enjoy your sweet apples!

Grandma’s Traditional Cookies

Ingredients

• 250g Butter - Room temperature

• 600g Sugar

• 5 Eggs

• 825g Cake flour

• 30ml Baking powder

• 10ml Ground nutmeg

• 2ml Salt

Total 160 cookies

Brushing:

• 1 Beaten egg

• 25ml Milk

• Sugar

Method

1. Cream together butter, sugar, and 5 eggs.

2. Sift cake flour, baking powder, ground nutmeg, and salt together.

3. Mix sifted ingredients into the butter mixture to form a fairly soft dough.

4. Cover and let it rest for half an hour.

5. Preheat the oven to 200°C (400°F).

6. Lightly grease baking sheets or line them with non-stick parchment paper.

7. Roll out the dough thinly on a floured surface.

8. Use a cookie cutter to press circles, approximately 4-5 cm in diameter.

9. Place the dough circles slightly apart on the baking sheets.

10. Mix the beaten egg and milk, and lightly brush it over the cookies.

11. Sprinkle a bit of sugar in the center of each cookie for decoration.

12. Bake the cookies for 8-10 minutes or until they are golden brown.

13. Remove from the oven, let them cool slightly, and then transfer them to a wire rack to cool completely.

14. Store in an airtight container.

Enjoy your traditional sweet cookies!

Quiche (Souttert)

Ingredients

• 2 Packs of spinach (200g)

• 1 Finely chopped onion

• 1 Packet of fried bacon (500g). Cut into small pieces)

• 1 Cup grated cheese

• 500ml Fresh cream

• 5 Egg yolks whisked together with cream

Method

1. Mix everything together.

2. Bake for 45 minutes at 180°C (356°F).

Overnight Shortbread Weetbix

Ingredients

• 2 Weetbix biscuits

• 20g Eat-Sum-Mor shortbread cookies

• 2 Teaspoons of Skinny hot chocolate / 10g milk chocolate

• 40ml Milk

• 1 Scoop of Vanilla Protein Powder

Method

1. Mix weetbix and hot water.

2. Add vanilla protein powder.

3. Mix the hot chocolate and milk. Then mix with the weetbix.

4. Crush the shortbread cookies over the weetbix.

5. Refrigerate overnight.

Nutritional Value

Calories 300

Protein 17g

Fats 5g

Carbs 36g

Cheesecake

Ingredients

• 2 Cans of condensed milk (385g x 2)

• Lemon juice

• Container (230g) of cream cheese

• Container (1kg) of plain yogurt

• A Tablespoon of gelatine dissolved in a cup

Method

1. Whisk everything together.

2. Allow it to set slightly in the refrigerator.

3. Arrange a bottom layer with Marie biscuits.

4. Pour the mixture on top.

5. Let it set further.

Enjoy your Cheesecake!