Doughnut recipes

Bollas (Doughnuts)

30 minutes

Fish recipes

Snoek-and-potato frikkadels

30 minutes

Fish recipes

Tiger’s milk hake and noodles

15 minutes

Atchar recipes

T-bone steak with atchar-anchovy butter

20 minutes

Afternoon tea

Herman Lensing’s mom’s carrot cake

40 minutes

Cabbage recipes

Fried cabbage with tomato curry

1 hour

Chocolate recipes

Tiramisu-style zuppa Inglese

45 minutes

Winter vegetable

Pumpkin fritters with miso caramel

10 - 15 minutes

Cake recipes

Chocolate-and-gingerbread tray sponge

35 minutes

Muffin recipes

Banana muffins

25 minutes

Banana muffins

Serves Makes 6 jumbo or 12 regular muffins

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

⅓ cup buttermilk or plain yoghurt
2 free-range eggs
½ cup sunflower oil
200 g brown sugar, plus extra for sprinkling
3 large ripe bananas, mashed
180 g flour
1 t bicarbonate of soda
1 t salt

Method

1. Preheat the oven to 180°C and line a muffin tray with 6 large cupcake cases.

2. In a bowl, beat the buttermilk, eggs, oil and brown sugar together until well combined. Add the mashed banana.

3. In a separate bowl, sift together the dry ingredients. Add the dry ingredients to the banana mixture and gently fold until just combined.

4. Divide the batter evenly between the cupcake cases and sprinkle with brown sugar.

5. Bake for 25 minutes, or until a skewer comes out clean. (Baking time will be reduced if using regular muffin cases.)

Find more muffin recipes here.

Curried butternut soup

Boerewors pie with carrot pickle

Beef-and-vegetable stir-fry

Curry-battered fish and chips with coriander ginger tartare sauce

Cinnamon-sugared brandy pancakes

Bollas (Doughnuts)

Snoek-and-potato frikkadels

Tiger’s milk hake and noodles

T-bone steak with atchar-anchovy butter

Herman Lensing’s mom’s carrot cake

Fried cabbage with tomato curry

Tiramisu-style zuppa Inglese

Pumpkin fritters with miso caramel

Chocolate-and-gingerbread tray sponge

Banana muffins

Banana muffins

Ingredients

Method