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Dedicated to South Africans living abroad...and all lovers of Traditional South African food

Newsletter #73  - Mar  31 ,2004

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  Hi everyone!

I am starting to battle to come up with Newsletter themes, while thinking about what to use as the theme for this newsletter I was munching on a banana, and hey, Presto, that is going to be my theme!
Grown in tropical and sub-tropical humid regions, bananas are picked green and ripened in ripening rooms where the ripening process is stimulated. The good thing about bananas, at least in South Africa, is that they are available all year round. A tip, do not store bananas in a refrigerator, but leave them at room temperature, otherwise the skins will turn black due to cold damage. I had fun finding banana recipes for the newsletter and then realised that bananas are very versatile and can be used in many dishes, so scroll down and get busy in the kitchen!

The moment I thought of banana, banana fridge tart and banana bread came into my head, my favourite banana recipes.

Now for something quite different! If you would like to meet some very nice Afrikaans speaking people, I have just the thing for you! I am member of a fantastic Yahoo Group called Netvriende. We communicate in Afrikaans and would welcome new members. If you would like to meet some interesting people and have some great discussions on every topic imaginable, click here and go to the Yahoo site and join up! You can be assured of a hearty welcome!

On the subject of Afrikaans, if you would like to read some really good Afrikaans articles written by Minette Brink, of the Republikein, a Namibian Afrikaans daily, just click here! If you like her writing style, please email her and let her know! I would like to convince her that her articles are actually read and enjoyed on my site :-) She kindly lets me have some of her articles to put on my site for which I am very grateful.

Thanks to everyone who has mailed us fridge magnets depicting your State, City or Country. If you collect fridge magnets, I will mail you a South African one for every one I receive from another country. Please email me and we can make arrangements. Thanx a lot!

My website is interactive, there are a few pages you can contribute to:

Elephant Stew - add your suggestion
Wacky Sarmies - add your fav sarmie (some great sarmie ideas here!)
Animal Facts - Give your opinion on the the ram/ewe/bull/cow controversy, solve the puzzle and add your caption to the lion pic.
Discussion Forum - Add to a current discussion or start a new thread.

 

Why not post a message on the Discussion Forum. The topic can be food, wildlife, travel or photography related, or anything else of interest. Let's see if we can get some interesting discussions going

 
 

Free Message Forum from Bravenet Free Message Forums from Bravenet
 

 

Looking for a specific South African recipe? Email me and I will do my best to find it for you!

~Featured Pages~
S A Food in other countries

I have had a great response after posting this message last time and have added quite a few places where you can buy SA food and goods overseas. Go check out
this page,  If you know of a shop or site I can add, please send me the details.

Play the UK Lottery! (Europe's richest lottery!)
Click here and get a ticket! You can't win if you aren't in! You can now also get your ticket for FREE!! Become a referrer and earn 50p for every ticket bought by your referrals! Let them pay for your tickets! This actually works,

 


When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

Any comments, positive or otherwise on this Newsletter will be appreciated!

That's it for now
Totsiens!
Peter

 

The Recipes
See Links for Metric Converter

 
  Banana and caramel bread pudding

12 thick slices of stale raisin bread
250 ml caramel condensed milk
3 bananas, sliced into rounds
4 eggs, beaten
1 litre milk

Preheat oven to 180 °C.
Spread the 6 slices of bread with caramel condensed milk.
Layer the banana slices on top.
Cover with the remaining slices to make a sandwich.
Cut off the crusts and cut into triangles.
Butter a large ovenproof dish and arrange the bread in the dish.
Mix the eggs and milk together, pour over the bread and allow to stand for 30 minutes.
Bake for 40 minutes until the custard is just firm.
Serve warm with thick cream.

Bacon-and-banana fritters

250 g rindless streaky bacon
125 g self-raising flour
2 ml salt
1 large egg, lightly beaten
150 ml milk
3 small bananas, peeled
10 ml sunflower oil
20 ml butter

Grill bacon until crisp, remove from the pan and drain on absorbent paper. Chop half of the bacon roughly. Mix together the flour and salt in a bowl. Make a well in the centre and add the egg and half the milk. Stir in the flour from the sides of the well, until the mixture is smooth. Add remaining milk and stir well. Chop 1 of the bananas into small cubes and add to the batter, along with the chopped bacon. Season to taste with freshly ground black pepper. Heat the oil in a large pan and drop spoonfuls of the batter into the pan. Fry over medium heat until golden brown on both sides. Set aside and keep warm. Cut the remaining bananas diagonally into thick slices. Heat the butter in a clean pan and fry the banana slices until browned. Serve fritters with fried banana slices and remaining bacon strips. Serves 4.


Banana bread

125 g butter or margarine
200 g sugar
2 eggs
2 ml vanilla essence
250 ml mashed bananas
240 g cake flour
2 salt
10 ml baking powder
2 ml bicarbonate of soda
125 ml milk

Preheat oven to 180 ºC. Grease a 250 mm loaf tin and line base with greaseproof paper. 1. Cream butter, then add sugar, beating until pale and fluffy. 2. Add eggs, beating well after each addition. 3. Stir in vanilla essence. Mix bananas into creamed mixture. 4. Sift in flour, salt and baking powder. Blend bicarbonate of soda with a little milk and add. Gradually add remaining milk and beat well. 5. Pour into tin, and bake for about 1 hour. Cool in tin for 10 minutes. Turn out onto a wire rack to cool. Makes 1 loaf.


Banana and date chutney

2 large onions, sliced into rings
500 g stoned dates, finely chopped
16 ripe bananas, peeled and sliced into rings
350 g ginger pieces in syrup, finely chopped
15 ml salt
20 ml pickling spice, tied in muslin cloth
750 ml white grape vinegar
450 g maple or golden syrup

In a large saucepan, mix all the ingredients, except the maple syrup. Heat, stirring continuously until all the sugar has dissolved. Bring to the boil and simmer for 5 minutes. Remove the muslin cloth and add the maple syrup. Stir well, bring to the boil once more and simmer slowly for 20 minutes or until the mixture has thickened and is no longer runny. Stir every now and then to prevent the mixture from sticking to the bottom of the saucepan. Bottle chutney while still hot. Makes 2 litres of chutney.


Banana cream pie

CRUST
100 g desiccated coconut
60 g wheat brick breakfast cereal, broken into crumbs
30 ml honey
1 egg
60 ml cake flour
50 g butter

FILLING
50 g butter
750 ml milk
60 g cornflour
100 g sugar
3 egg yolks
3 large ripe bananas
150 ml cream
toasted flaked almonds, to decorate

1. CRUST: Mix coconut, cereal crumbs, honey, egg, flour and butter. Pat mixture on to base and sides of a pie dish to line evenly. 2. Bake pie shell in a preheated oven at 150 °C for 15 minutes, until golden. Cool.
3. FILLING: Combine butter, milk, cornflour and sugar in a saucepan. Cook over medium heat, stirring until mixture thickens. Boil for 1 minute. 4. Remove from heat and stir in egg yolks. Heat through to thicken. 5. Peel 2 bananas and cut into slices about 5 mm thick. Line cooled pie shell with slices of banana, then pour custard filling over bananas. 6. Cover and refrigerate until cold. Whip the cream until stiff. Spread cream evenly over custard. Cover and refrigerate until ready to serve. 7. Decorate with slices of banana and toasted almonds just before serving


Banana fritters

4 large ripe bananas
sunflower oil for frying
MARINADE (optional)
60 ml sherry (sweet or dry)
2 lemons, strained juice
125 ml icing sugar

BATTER
125 ml cake flour
1 ml salt
1 large egg
125 ml flat beer
15 ml butter, melted
1 large egg white

1. BATTER: Sift flour and salt into a bowl. Whisk egg, add beer and melted butter. Stir into flour mixture with a wooden spoon, then whisk lightly until batter is smooth. 2. Cover bowl with a dish towel and leave batter at room temperature for 1 hour, or until slightly foamy. 3. Place peeled and sliced bananas in a bowl. Mix marinade ingredients together and pour over bananas. Marinate for at least 15 minutes. 4. Just before using batter, whisk egg white until it holds its shape. Fold into batter, using a metal spoon or spatula. 5. Add banana slices to batter and mix lightly. Pour oil (to 5 cm deep) in frying pan and heat until very hot (see tips). Drop a few spoonfuls of batter at a time into heated oil and fry on both sides until golden brown. Remove and drain on absorbent paper. Repeat for remaining mixture. 6. Sprinkle fritters with icing sugar and serve hot, with ice cream of your choice.


Banana muffins

120 g cake flour
130 g wholewheat flour
2 ml salt
15 ml baking powder
45 ml castor sugar
2 eggs
80 ml oil
80 ml water
3 ripe bananas

Preheat the oven to 180 ºC (375 ºF). Grease 2 muffin tins with margarine. Sift the dry ingredients together (add the bran left over in the sieve). Beat the eggs, oil and water together and add to the dry ingredients. Mash the bananas and add to the dough. Mix thoroughly. Spoon the dough into the prepared muffin tins and bake for 15 minutes for medium-sized muffins and for 20 to 30 minutes for large muffins. Served with honey and cottage cheese, the muffins are heavenly. Makes 14 large or 24 medium muffins


Buttermilk banana cake

CAKE
100 ml soft butter or margarine
250 ml white sugar
2 eggs, whisked
125 ml buttermilk
100 ml fresh milk
500 ml cake flour
5 ml baking powder
2 ml salt
5 ml bicarbonate of soda
5 ml vanilla essence
250 ml banana purée

ICING
45 ml icing sugar
250 g smooth cottage cheese
1 drop yellow food colouring
2 bananas, sliced
lemon juice

Preheat the oven to 180 ºC (350 ºF). Grease two 19 cm loose-bottomed cake tins with butter or spray with non-stick spray. Cream the butter and sugar together until light and fluffy. Add the buttermilk and fresh milk and mix. Sift the cake flour, baking powder, salt and bicarbonate of soda together and gradually add to the butter mixture. Mix well. Add the vanilla essence and banana purée and mix well, but do not overmix. Turn the batter into the two prepared tins and bake for 30-40 minutes or until a testing skewer comes out clean when inserted into the centre of the cakes. Cool slightly in the tin before turning our onto a wire rack to cool completely. Mix the icing sugar and cottage cheese and add the food colouring. Spread half the icing on one cake layer and over with the remaining cake layer. Cover the cake with the remaining icing. Sprinkle the banana slices with lemon juice and pile on top of the cake. Makes a medium-sized cake.


Caramel banana fridge tart

150 g Marie biscuits, crushed
125 ml butter, melted
380 g Nestlé Caramel Treat
3 large bananas

Spray a 19 cm pie dish with nonstick spray. Mix the biscuit crumbs and butter and press the mixture into the prepared pie dish. Beat the caramel condensed milk until smooth and spoon into the pie crust, spreading evenly. Set aside. Dip the unpeeled bananas in boiling water to prevent discolouration. Peel and slice thinly. Arrange the banana slices on top of the caramel. Place the tart in the fridge to set. Serve cold. Makes a medium tart.
 

 

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