Banana treat

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6 overripe bananas, frozen

1 cup blackberries, frozen

2 tsp, fresh lemon juice (optional)

Peel bananas, cut into chunks and freeze. Freeze blackberries

Put bananas into the bowl of your food processor and pulse until crumbly. Using a spoon or a spatula, wipe down the sides of the bowl, pushing the banana batter back into the bowl. Continue pulsing until mixture turns soft and creamy.

Remove half and eat plain, or with a handful of chopped nuts mixed in.

Add blackberries and lemon juice to the remaining ice cream and pulse for another minute or two until smooth.

Remove and serve immediately or freeze until ready to serve, you can try if with strawberries, raspberries, blueberries or mango, or for a less fruity flavor mix in some cocoa powder, coffee or nut butter.



4 Breasts of Lamb ( ask your butcher to cut a pocket for the stuffing)

Marinate in juice of 3 lemons overnight- drain excess juice off before adding spice rub the next day.


3 onions chopped

little oil for frying

2 Tbl finely chopped parsley

2 Tbl finely chopped fresh rosemary

2 Tbl finely chopped fresh mint

1 cup Nussbaums chicken stock (liquid) or 1 cube dissolved in 1 cup boiling water

1 cup Matzo meal

salt and pepper to taste

Fry onions in a little oil to taste, add parsley, rosemary and mint and mix well.  Add chicken stock and bring to boil then immediately remove from heat.

Add matzo meal, salt, pepper to taste and place in the refrigerator until you are ready to stuff breasts.

When ready to stuff breasts, shake off excess lemon juice in which they have been marinating overnight .

Spice ribs with the following spice rub combination

Spice rub

2 Tsp crushed black pepper

1 tsp paprika

1 tbl dried rosemary

1 tsp salt

1 tsp garlic powder ( 4 garlic cloves)

1 tsp ground cumin

1 tsp ground ginger ( 1 tbl grated fresh)

combine all of the spice rub ingredients together in a  small mixing bowl, preheat oven to 170 degrees

Rub with spice rub, divide stuffing, stuff the breasts and roast at 170 for 2 hours until golden brown. Remember the stuffing does add extra cooking time onto the ribs.




5 cups of  cake flour or 1 kg

1 teaspoon salt

4 packets of dry yeast or 4 blocks fresh yeast

3 jumbo eggs

1 box orley whip or 150 ml milk

150 ml melted marg or butter (only melt 1/2 in the orley whip)

1 1/2 cups sugar

2 cups cinnamon and sugar for sprinkling


  1. Combine flour, sugar, yeast and salt in a large bowl.
  2. Warm the orley whip/ milk and marg in a pan until just warm enough to melt the marg, remove from heat.
  3. Add the eggs and liquid to the flour and kneed until it has a velvet texture.
  4. Cover with a warm damp cloth and all to prove for 1/2 hour in a warm part of the kitchen.
  5. Cut the dough in half for ease of working, roll the dough out flat and about 3 mm thick.
  6. Sprinkle a lot of cinnamon and sugar mix on the dough and roll up length ways.
  7. Cut the rolled dough into 5 cm thick slices and stoop into very light greased muffin tins.
  8. Allow the bulkas to stand and prove for 30 min in a warm part of the kitchen before baking at 180 degrees for 20 min.


4 by 180 g portions of any line fish

1 tin all gold tomato onion mix

1/2 cup tomato sauce

250 ml mixed herbs washed and roughly chopped (basil, coriander, mint, parsley)

1 teaspoon crushed garlic

1 tablespoon fish paste or 3 anchovy fillets

100 ml olive oil

50 g butter or margarine

Juice & zest of 2 lemons



  1. Season the fish with salt , pepper and fish spice to the degree you like.
  2. Melt the  butter & add 50 ml olive oil, in this you fry the fish for 3 min on each side, transfer the fish to the oven and bake at 180 degrees while you make the sauce.
  3. Simmer the tomato onion mix, tomato past & white wine for 10 min you might want to add a touch of sugar as it can taste a bit tart.
  4. To make the Salsa Verde mix the herbs, garlic, anchovy, 50 ml olive oil and juice & zest of 2 lemons in a blender until almost smooth.
  5. Cook couscous as called for by the instructions.
  6. To serve spoon some of the broth on the plate,  place a spoon of couscous in the center, the fish on top & salsa on top of that.



1 kg Danish pastry dough (order from Shirley’s)

250 gm Chocolate Chips

1 beaten egg (coat the dumpling before baking)


1 cup syrup

2 cups water

1 teaspoon vanilla essence


  1. Pre-heat oven to 220 degrees.
  2. Combine syrup and water in a pot and boil until nicely bubbling than reduce the heat for a 5 min simmer. Remove from heat & add the vanilla essence.
  3. To form the dumpling break the dough into slightly smaller than squash the ball size pieces &flatten with the palm of your hand.
  4. in the middle of the pastry put a large pinch of choc chips & pinch the pastry closed, than gently roll into a nice shaped ball.
  5. Spray a deepish oven proof dish with spray & cook &put the balls in, brush with a little egg wash until lightly golden brown.
  6. When cool pour the sauce over
  7. garnish with beaten cream or parev substitute, fresh mint and orange rind.




500 g Nussbaums rare roast sliced thin

1 baguette

1 small bottle shredded/ grated beetroot drained

3 cloves garlic crushed

2 TBI horseradish (strained)

1/2 cup mayonnaise


Combine beetroot, garlic, horseradish, and mayonnaise in a bowl and blend until smooth.

Smother Baguette in beet radish sauce, add slices of rare roast and dive into this delicious combination of everything pink.


4-500 g baby tomatoes the smaller the better

1 pkt 500 g angel hair pasta

6 clovers garlic

1/2 cup olive oil

1 tsp salt

1 bottle ready made pesto (fresh fellows)

1 pkt basil leaves

1 tsp chopped chilies or 1/2 tsp dried chili flakes


Combine the cherry tomatoes, 1/2 olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Just before you are ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package. ( be careful, it only takes 2 to 3 minutes) Drain the pasta well and add to the bowl with the cherry tomatoes. Add cheese and some extra basil leaves , toss welll and add Parmesan or feta


1/2 cup light brown sugar, lightly packed

1/2 cup chopped or whole pecans

2 teaspoons Kosher salt

1 teaspoon freshly ground black pepper

1/8 teaspoon ground cayenne pepper

2 tablespoons pure maple syrup

250-300 G Macon from Nussbaums



Preheat oven to 375 degrees. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.

Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.

Cut each Macon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of Macon, using all of the mixture. Bake for 25 to 30 minutes, until the top is dark brown but not burnt. Now this is the tricky part if it’s under baked, the Macon won’t crisp as it cools. If it is not watched it can burn very quickly.

While it is hot transfer the Macon to a plate lined with paper towels and set aside to cool. Break it up into pieces. Serve at room temperature on a bed of rocket.



4 portions of any line fish about 22 g

salt and pepper to taste

Oil for frying

1 onion chopped

2 tablespoons of curry powder (medium of hot you decide)

1 teaspoon crushed garlic

400 ml coconut milk (if you cannot get, use milk and dried coconut 1/2 cup)

100 ml instant vegetable of chicken stock



Preheat the oven to 220 degree C

This sauce needs a little cooking. Fry the onion and garlic until the onion has no colour, then add the curry powder, mix then add the coconut milk and stock. Allow the sauce to reduce by 1/3 to get a nice texture.

Pop the fish into the oven and bake for 15 minutes or until done. When grilling the fish switch the grill on when the fish is in the oven but take care not to burn the fish.

When the fish is cooked remove from the oven plate and pour the sauce over the fish.


Serves 4/6

100ml  white wine

1 tablespoon fresh grated Ginger

30ml Soya sauce

10ml Olive oil

1 medium English cucumber pealed, seeded & sliced

1 tablespoon brown sugar

30ml balsamic vinegar

1 packet of mixed lettuce or make a mix of your own

100g Smoked salmon person

Salt and pepper to taste


Dressing first

Mix the wine, ginger, soya, olive oil & brown sugar, bring to the boil & immediately remove from the heat allowing the dressing to cool. When cool add the balsamic vinegar, the season with the salt and pepper to taste.


1. Arrange the sliced cucumber and lettuce on the plate.

2. Fold the salmon into rosettes and place on the salad base.

3. Dress and eat


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