nutella & banana crumpets

Another quick breakfast go-to that I love making early mornings!

Growing up, some Sunday evenings were spent in a more relaxed manner than a sit down Sunday meal. On these evenings my mother would make an old South-African favourite, called ‘Melkkos.” A heritage dish that brings back very fond childhood memories.
Perhaps these crumpets can replace the “melkkos” tradition now and again.

As batters go, this one can also be made ahead of time and stored in the fridge in an airtight container for up to 4 days. So save yourself time in the morning by making the batter the night before.
I served these delectable delights with thinly sliced banana, double thick cream and maple syrup. For a bit of a healthier alternative honey and natural yogurt will complement these just wonderfully.
Of course, if you really want to be bold, why not add a good dollop of extra Nutella and a sprinkling of chopped nuts too…?

ingredients | makes about 15 | easy
2C flour
1/2C castor sugar
2t baking powder
3 eggs
1t vanilla essence
1C milk
2 bananas, mashed
3-4 T nutella
pinch salt
olive oil

bananas, to serve
double thick cream, to serve
maple syrup, to serve
cocoa powder / icing sugar to dust

how to
Combine flour, sugar, baking powder & salt in a bowl and stir. Add the milk, eggs & vanilla essence. Mix well using a whisk or electric mixer.
Add the banana & nutella and give it a quick mix to combine.
Grease a non-stick pan with a little olive oil or cooking spray and drop about 1/4 cups full of batter into the pan.
Cook on medium heat until you notice little bubbles on the surface.
Turn and cook for a further minute or so until both sides have a beautiful golden colour.

Serve warm with your choice of topping or extras.

From my morning kitchen to yours, with love x


chocolate ganache tart

If you are, like me, a lover of chocolate and all things simple and beautiful, then this tart is for you!!
My no-fuss, no-bake chocolate ganache tart is a simple, delicious and decadent five ingredient tart that is a real crowd pleaser. It is so simple to put together and I am almost certain you will not be able to resist seconds.
It is the perfect dessert to brighten up any table and great for any impromptu occasion.

Serve this moreish beauty topped with fresh mixed berries, toasted nuts or fruit compote and double thick cream.

This is, undeniably, a dessert you will return to again and again.

ingredients | makes one large tart | easy
tart shell
200g tennis biscuits
115g melted butter

ganache filling
270g good quality dark chocolate, chopped
45g unsalted butter, blocks
1 1/2C full fat cream (room temperature)

berries to serve, optional
cocoa powder / icing sugar to serve, optional

method
Blitz the biscuits in a food processor until it resembles bread crumbs. Pour the melted butter over the biscuit crumbs and mix until well combined.
Grease a 25cm loose bottom tart tin with non-stick spray and line the base with parchment paper. Tip the biscuit crumbs into the tart shell and press it down and into the tin grooves using the back of a spoon.
Place the tart shell into the fridge to set for at least 30 minutes.

Combine the chocolate and butter in a bowl over simmering water and gently melt while stirring.
Once melted, pour the cream into the chocolate mixture, turn off the heat, and stir until well combined and smooth.
Pour the ganache into the tart shell, leave to stand for 15 minutes, and then place into the fridge to set for at least an hour before serving.

Serve topped with beautiful colourful berries, fresh mint and a dusting of cocoa powder or icing sugar.

From my kitchen to yours, with love x



nutella croissants

Puff pastry is one of those ingredients that i always have in my freezer. The store bought kind is perfect and fairly inexpensive. This buttery, flaky pastry is perfect for almost any sweet or savoury dish, from pies to galettes, pinwheels and tarts, there are so many options!
Breakfast is an important part of my day and I like to keep it interesting. These little croissants are so simple to make and can be made the night before and simply popped into the oven the next morning.
This may not be the healthiest of breakfast options but it sure is tasty and the kids will love it!! Everything in moderation, of course.

Ingredients | serves 4 | easy
2 rolls puff pastry, thawed
Nutella spread (almost 1 cup)
1 Egg, beaten
1T milk

Method
Preheat the oven to 180 degrees C. Grease a baking tray with cooking spray.
Lightly flour the work surface and spread out the pastry. Roll the pastry out to ensure it is flat, smooth & even.
Using a sharp knife or pizza cutter, cut the pastry into three large rectangles. Then cut each rectangle into two long triangles. Each pastry sheet should give you 6 triangles.
Place a spoonful of Nutella on the widest end of the triangle and then spread it along the pastry, leaving a small border untouched.
Beginning at the wide end of the triangle, gently roll the pastry into a croissant shape,
Carefully place the croissants onto the baking tray and lightly tuck in the edges, forming the shape of a “U”.

Repeat this with the second sheet of pastry.
Beat the egg and milk together and lightly brush the top of the croissants.
Place the tray into the oven and bake for 25-30 minutes, until the pastry is beautifully golden and crisp.
Serve warm.

From my kitchen to yours, with love x



chocolate & banana french toast

I do love a good breakfast and some days i like to over indulge. My affair with bread is ever so passionate and my liking for dark chocolate ongoing.
When i have a little extra time in the morning i like to whip up this combination of bread and chocolate to sink my teeth into and I enjoy every bite. I savour each bite. And I don’t feel guilty.
An easy recipe and the custard can be prepared the night before, saving you time in the morning to focus on other important tasks before running out the door.
Similar to traditional French toast, with the addition of cocoa & dark chocolate, this breakfast will have you return for more. And the kids will certainly love it too!
I love topping the toast with banana for some natural sweetness. And really – who doesn’t like the combination of chocolate & banana…?

ingredients | serves 4 | easy
8 slices bread (i prefer white)
2T butter
3 eggs
1C milk
1t vanilla essence / paste
3T cocoa powder, sifted
1T castor sugar
pinch of salt
50g dark chocolate, grated / finely chopped
4 ripe bananas, sliced diagonally
1/2C nuts, toasted
maple syrup
icing sugar, for dusting
plain yogurt, optional

Preheat the oven to 180 degrees C.
In a large, shallow dish, combine the eggs, milk, vanilla essence, cocoa, sugar & salt. Whisk until well combined.
Place the bread into the chocolate custard and soak for about two minutes.
Spoon the grated / chopped chocolate onto four of the slices.
Carefully sandwich the slices together making four sandwiches.
Heat the butter in a large ovenproof skillet and carefully lower the bread into the skillet. Toast the bread for about three to four minutes a side.
Remove the skillet from the heat. Top each sandwich with the sliced banana and bake in the oven for about five minutes.
Drizzle the maple syrup over the toast as soon as it comes out of the oven and top with the toasted nuts. Dust with icing sugar.
Top with plain yogurt if desired and serve immediately.

From my kitchen to yours, with love x







white chocolate panna cotta

i love desserts and as i have mentioned before, i love making dessert! i remember the immense joy i felt when i discovered leaf gelatine. i finally realised what the hype was about and quite honestly, if you love food, dessert and cooking then it really is something to get excited about.
as a general rule, two leaves is equivalent to 1 teaspoon of powdered gelatine but always follow the packet instructions.
panna cotta is an old classic and i have made many different flavours of this tasty, decadent dessert.
similar to creme brûlée without the addition of egg yolks, making panna cotta, in my mind, a guilt free dessert.
the white chocolate panna cotta is fairly sweet so serving it with a type of berry, coulis, compote or any type of fruit works best.

ingredients | makes 6 | easy
375ml cream
125ml milk
1 vanilla pod or 1tsp vanilla essence
100g white chocolate, grated and extra for garnish
2.5 sheets leaf gelatine
40g castor sugar
mint leaves for garnish

how to
soak the leaf gelatine in cold water until soft. bring the cream, milk & vanilla to the boil. off the heat, stir in the sugar & chocolate until melted.
squeeze the water from the gelatine leaves and add the gelatine to the cream mixture. mix well until fully incorporated.
pour the mixture into the ramekins or moulds. leave to cool for about 20 minutes and then place into the refrigerator for 4 – 6 hours or overnight.
serve in the ramekins or if using moulds, turn out onto a plate and decorate with berries, strawberry compote / coulis, grated white chocolate and mint leaves.

for the strawberry compote
1 punnet strawberries
8tbs castor sugar
1tsp lemon juice
zest of 1 lemon
2tbs water

place the strawberries, water, sugar, lemon juice and zest into a small saucepan and bring to a boil. reduce the heat to low and simmer until strawberries are soft and the liquid has thickened.

from my kitchen to yours, with love x