Chocolate banana bread with mascarpone frosting and caramel drip

So guess what? I've been asked to be on Telly! Now, this isn't a new thing for me (#tbt to MasterChef), but it has been a while since my first debut. It's nerve-wracking, to say the least, but at the same time super exciting and I cannot wait. Lights! Camera! Action! Wait, Where's the guest? She's suffering an onslaught of nerves behind the cameraman. 
Okay, maybe not that drastic...
It's going to be short and sweet but that's ok, its a lot like me. I'm going to be on the SABC 3 Afternoon Express show around 4 pm local time. 

I've chosen to make a double chocolate banana bread and I had to share it with you guys here on the blog. It's so decadent and delicious. It's all the best of old school banana bread with double the chocolate. Cutting into it, the chocolate chips melt and the mascarpone sits there complimenting the sweetness of the choccie perfectly.  (They are a fine pair believe it or not. Full of compliments for each other)
You get a double hit with the caramel sauce because, well, why not. This sauce is so delectable that you could eat it out of the jar! (Which did happen in my case.)  

So hopefully you guys can tune in but if you miss it, that's ok too because I've shared the recipe right here for you! Just make sure you have people around because you can (and will) polish this off all by yourself, in which case, I might have given you diabetes. 
Apologies in advance.

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Ingredients:

For the bread:

3 medium-to-large very ripe bananas
1/2 cup (115 grams) butter, melted
3/4 cup (150 grams) brown sugar (I use dark here; either light or dark work)
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1 cup (125 grams) all-purpose flour
1/2 cup cocoa powder
1 cup (about 180 grams) semisweet or bittersweet chocolate chunks or chips
1/2 cup chopped walnuts

For the rum caramel sauce:

1 1/2 tablespoons rum
2 tablespoons milk
3 ½ tablespoons heavy cream
1/3 cup (75 g) granulated sugar
25 g butter
pinch of salt

For the mascarpone frosting: 

250 g mascarpone
1-2 tbsp powdered sugar (or to taste)
½ cup heavy cream

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Instructions: 

For the bread:

Heat your oven to 180°C. Butter a 9×5-inch loaf pan (23 x 13 x 6 cm), or spray it with a nonstick baking spray.

Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips along with the walnuts.

Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Let cool before frosting. 

For the sauce:

Carefully heat the milk, and cream in a saucepan. It should be hot but not boil.
Meanwhile, put the sugar in another saucepan with a little water and heat until it starts to melt.
Carefully stir sugar with a spoon until all sugar has melted and has become a golden brown color.
Add the butter and stir until melted.
Very carefully add the heated cream mixture.
Stir until smooth, add the salt and pour into a jar to cool. Put in the fridge to become completely cold.

For the mascarpone frosting:

Beat the mascarpone and sugar until smooth. Add cream and beat
until firm.
Generously ice the loaf of banana bread. Drizzle the caramel sauce over and enjoy! 

-Melissa 

Coast to City with the Cape Collection

I have been dying to take a road trip and just get out of town recently. When the offer came up to do one I just had to jump at it!

Taking a trip from city to coast was the theme and my first stop, Hermanus. 
A small town about two hours outside of Cape Town famous for the magnificent Southern Right whales that visit every year. 
The town is quaint and is an absolute must-visit for tourists and locals alike. 

Adorned with sculptures by local artists and look out points at every turn; I couldn't help but keep a look out for a whale (even though I know they only arrive in winter around June/July)

If you find yourself in Hermanus and are looking for luxury accommodation, then One Marine Drive is for you. Part of the Cape Collection, this property boasts several rooms all with arty design elements.

Their immaculate attention to detail is what makes the establishment stand out. The rooms are spacious and come standard with an iPad to browse the internet or listen to music. 
As if that wasn't enough, you are also supplied with a cell phone containing local numbers and emergency numbers in case the need arises.

The staff are wonderfully helpful and assisted with whatever query or need I had. 

They advised on some great walks that I could go on, which places to dine at and always had an anecdote or two to share about their (not-so-little) town. 
The pool is nothing short of inviting and a must visit for a sunny relaxing moment with an ice cold drink in hand. As I enjoyed some R&R time I could feel the stress melting off me! 

I took a long walk along the shoreline with a friend of mine and we did a spot of whale scouting (again they are currently in Antarctica but a girl can dream) 

I stumbled upon a local spot called Dutchies which is great for a light meal and good glass of wine. They are located right near the beach; where you only need to take a short walk through the local forest and pop out right on the B-Spot (that’s the equivalent of the G-spot for a sun worshipper). 
Watching sunset offered me the opportunity for some mindful breathing and introspection...Something I rarely get time for. 

On the itinerary for dinner was Origins. I highly recommend them if you are looking for an elevated five-star dining experience that will leave you more than satisfied.

Make sure you have the pear tart - You can thank me later! 

With a happy heart and my appetite satiated, retreating to my accommodation was a welcome treat.
With a fully stocked tea station, peppermint tea was on the agenda to accompany my current read before a night of sweet sleep. 

After a night at the coast, it was time to return to the city lights. Blackheath Lodge was my destination and in almost every respect, not at all what I expected. 
Upon arrival, I was met with gracious hospitality and a glass of wine. I found my way to the gorgeous swimming pool and enjoyed a quiet break taking in the sound of the flowing water. Blackheath lodge is an oasis. Quiet and peaceful yet close to everything you could need! Tucked away in the city of Cape Town this beautiful house is an old victorian design that has been transformed. With gorgeous wooden floors and high ceilings, the rooms are comfortable and elegant with the same attention to detail as One Marine drive. The Cape Collection has truly thought of everything to offer their guests comfort. 

Book private tours of Cape Town from the comfort of the guest house where the staff is more than willing to talk you through any questions you may have about local attractions. 

I always feel proudly South African when I can hear a foreign couple at the next table talking about how spectacular their stay has been and how the attractions have blown them away. I wasn't surprised when I overheard a British couple at dinner saying that their accommodation was a treat and a true haven of peace and quiet in the city. 
That night, I decided not to venture out of my oasis in search of dinner but rather stay in and try the on-site fare. On the menu was their famous Bobotie (a traditional Cape Malay dish made of curried mince) and for dessert, Malva pudding (a traditional baked dessert of Cape Dutch origins). 
A true taste of local cuisine. 

After a perfect nights sleep and a fresh enlivening breakfast, the time came to say goodbye. 

All in all an incredible two-day road trip experiencing what is on offer with the Cape Collection. 

I’m definitely a fan.

Healthy hotcakes with berry compote

Who remembers having cinnamon sugar pancakes doused in lemon juice when you were young? 

I sure do. 

Back when I was young and wild and free, mostly because I was on a sugar high. What happened to those days?

The days of guilt-free feasting on sugar-laced pancakes? 
We grew up. 

We became adults and with it came, (hopefully) a certain awareness. 
We realised that we couldn't have whatever we wanted, whenever we wanted it and discovered much to our dismay, that refined sugar is a carcinogenic killer and that it is hidden in almost every product that we consume. 
We know that we need to walk more, eat healthier and be aware of what we are putting into our bodies. 
As my good friend Nikita says, it’s time to stop counting calories and to start counting chemicals. 

When last did you actually read the ingredients on a package and not just the kilojoules or carb amount? 
Better yet, when last did you understand what the ingredients were??

I have taken a vow to not eat less but to eat better. 
At the end of the day that is what it comes down to. 
Mindless eating is out and mindful eating is in! 

Personally, I have become slightly obsessed with this new awareness and am pushing myself to learn new ways of having my cake and eating it! 
These hotcakes are delicious and will leave your Sunday mornings all the better for it! 
The best part?

They are (refined) sugar-free and in my opinion, guilt free. 

Now isn't that a relationship we all want with our food? 

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Ingredients:

For the hotcakes

• 4 eggs
• ½ cup coconut flour
• 1 large green apple, grated
• 2 tablespoons chia seeds
• 1/2 cup almond milk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla paste
• 1 teaspoon baking powder
• 1 tablespoon coconut oil

For the berry compote

• 1 cup mixed berries, frozen or fresh
• ¼ cup coconut sugar

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Instructions:

For the hotcakes

In a medium bowl whisk the eggs.

Add the flour, green apple, almond milk, cinnamon, vanilla paste and baking powder to the eggs and whisk until well combined.

In a large frying pan over a medium heat, add one tablespoon of coconut oil.

Spoon the pancake mixture into the pan, about two tablespoons per portion.

Cooking two to three minutes on either side or until golden brown.

For the Compote

In a small frying pan over a medium heat, add the berries and the coconut sugar, allow to simmer or until the berries reach a jam-like consistency.

Top the hotcakes and serve hot!

Health fact: Berries are rich with powerful antioxidants. They assist in neutralizing free radicals or unstable oxygen molecules, that can cause damage to cells which are a major source of disease and aging.

-Melissa 

Squash Blossom Frittata

Don't you find conventional breakfasts a little boring? I am going through this phase where I just simply cannot stomach the standard bacon and eggs. I mean, its the most important meal of the day so shouldn't we give it a unique twist where ever we can? 

As my Saturday morning ritual goes I was at the market and found these awesome squash blossoms. I wanted to do the usual, exceptionally delicious version where you stuff them and fry them (which might happen after another visit to the market). However, this time I wanted to do a take on a breakfast classic. 

A frittata is an Italian dish of whisked eggs that have been baked, sort of like a Spanish omelette. Squash blossoms have this sweetness to them which is simply divine. I loved pairing it with the creaminess of the ricotta, which I also got at the market. Organic food simply tastes better, and when I married the two with farm fresh eggs this beautiful dish was born. It is as tasty to eat as it is to look at. The great thing with a frittata is that you aren't limited to the vegetables and meats you would like to put in. If the combos work in an omelette, they will work in a frittata. So give it a try next time you want to make your breakfast a little more interesting. 

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Ingredients: 

1 tablespoon coconut oil
1/2 red onion, chopped
1 garlic clove, minced
4 spring onion chopped
1 leek, washed and chopped
12 fresh eggs, whisked
15-20 squash blossoms
150g fresh ricotta
2 tablespoons butter
salt and pepper 

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Instructions: 

Preheat the oven to 200 degrees celsius 

Cut the stems off the squash blossoms and give them a good shake upside down to remove any bugs. Use your fingers to remove the pistils inside. 

In a medium oven-proof skillet over a medium heat add the coconut oil and onion. Fry until translucent. Add the garlic, spring onion and leek. Fry for a further 5 minutes or until soft. Turn down the heat. 

Pour in the eggs and let cook for 1 minute. Add the squash blossoms and ricotta. Making sure space is filled in the pan! I use this as a moment to make my food pretty! Because why not! 
Season the dish to your liking and pop in in the oven for 7 minutes or until the egg has cooked. When ready remove from the oven and cover with butter. 

You can serve this dish hot or cold and it keeps wonderfully in the fridge for those of you who food prep for the week! 

-Melissa

Beetroot tart tatin

I first stumbled upon beetroot tart Tatin at the amazing The Table restaurant. This fantastic spot, found on De Meye wine farm is one of my favourite places to eat in Cape Town. The entire concept is organic farm to table and although you’ve heard it all before, this time it truly is... The beautiful garden is just two years old and filled with amazing vegetables, fruits and berries. They use as much fresh produce from the garden as possible. 
The restaurant quips that the garden is out of their control and they wouldn't have it any other way. 

Sometimes things grow successfully and sometimes...well... not so much. 
I know this to be true because I have undertaken a small garden on my balcony here at home and I must commend them for their successes because they don't always happen. 
In fact; I find it more of a miracle when magic does eventually happen on my small balcony.
Having the sweet satisfaction of eating something home grown is simply the best! 
It’s organic, healthy and a true labour of love. Now, who wouldn't want to put that energy into your body? 

Each week they select their vegetables from the garden and source the rest from local farmers and then formulate the menu for the weekend. 
The food is mouth watering and I have never tasted a beetroot tart Tatin like I did that day. 
All the dishes have an element of farm comfort to them and are served on unique antique style platters. 

You can sit under the trees and feast family style, which might I add is my favourite. 
More is more and of course, De Meye wine is the perfect complement to the feast at hand! 

Bookings are essential! Click here to book. 

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Ingredients: 

8 medium sized beetroots, (I mixed it up and got candied beets.) Cooked and peeled. 
1 large red onion
4 sprigs of lemon thyme (you can use normal thyme)
3 tablespoons brown sugar
4 tablespoons butter
5 tablespoons balsamic vinegar
sour cream to serve
salt and pepper

For the shortcrust pastry:

200g plain flour
125g chilled butter sliced into cubes
1/2 teaspoon salt
1 large egg
3 tablespoons cold water 

OR you can use Puff Pastry store bought, same as The Table (Which I must confess is perfection.) Don't forget you will need an egg to egg wash the pastry! 

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Instructions:

In a large bowl mix the flour, salt, butter. Using your hands rub the flour and butter between your fingers until the dough is crumbly. Make a well in the center and add the egg and water. Mix well until the dough forms a soft ball. If the dough is too sticky then you can add flour if needed. Wrap the ball in cling wrap and put it in the fridge until you are ready to use it. 

Preheat the oven to 180 degrees celsius.

Remove the skin from the beetroots and slice them into 1cm thick discs. 
In a large frying pan over a medium to high heat add the beets, red onion, butter, and sugar. Fry for 12 minutes until it starts to caramelize. Add the balsamic and thyme and fry for a further 2 minutes until the sauce becomes glossy and beautiful! Don't forget to season the beets! 

Now to assemble your tart! 

Grease a round cake tin. A 20cm size will do. 
Layer the beetroots in the cake tin so the surface of the tin is entirely covered. You can layer them like fish scales. Make sure you do this nicely as it will be the top of your tart when inverted. Add the red onions and sauce. 

Using a rolling pin roll out your dough until you have a disk big enough to cover the beets and tuck it in on the side, then prick it with a fork.
If you are using puff pastry, do the same and brush the pastry with a whisked egg. The tart will be inverted so make sure you tuck it in nicely! 

Bake for 30 minutes in a preheated oven or until golden brown. Leave to cool for ten minutes before turning it out gently. Serve on a beautiful dish with a healthy dollop of sour cream! 

-Melissa