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Banks Blog Launch Competition

Banks Blog Launch Competition
December 8, 2017 38 comments

We’re so excited to finally launch our blog!

And what better way to celebrate than to launch with another launch?

We’ve collaborated with Legend Housewares to bring you the brand new Legend Heritage Chef 6 Piece Cookware Set with Copper Base and one lucky reader stands the chance of winning a set valued at R1,675!

The new Legend Heritage Chef Cookware set is perfect for cooking homemade meals loved by the whole family. This set has a high quality Stainless Steel body with a Stainless Steel & Copper Induction base. Induction cooking is fundamentally unique as it uses electromagnetic energy to directly heat pots and pans, which makes induction cooking 70% more efficient compared to cooking with normal cookware on gas and electric stoves.

The 3 layer encapsulated base consists of a 5mm Aluminium Core, 1mm Stainless Steel Induction Plate and a 1mm Copper Capsule, which allows for quick and even heat distribution.

The set includes:

1 x 16cm Saucepan with Lid

1 x 18cm Casserole with Lid

1 x 20cm Casserole with Lid

Warranty: 25 years

Click here to view an exclusive recipe for the Legend Heritage Cookware Set

To enter the competition to #WIN the Legend Heritage Chef 6 Piece Cookware Set, leave a comment below sharing a (original) family-favourite festive holiday recipe with us AND share on Social Media using #BanksBlog #WINwithBanks.

(An added bonus - your recipe might just appear on our blog too!)

Enter now!

Terms & Conditions Apply:

  • Competition valid from 8 December – 18 February 2018 (unless otherwise decided by Banks Kitchen Shop)
  • Participants must reside in SA and be able to collect the prize
  • Participants must like Banks Kitchen Shop on Facebook
  • The judges decision is final
  • Prize cannot be returned or exchanged for cash



Posted in: Competitions
ramona moodley December 12, 2017 at 9:59 AM
Mo's One Pot Chicken Briyani
Ingredients
1 kg skinless boneless chicken thigh or breast cut into 1-2" pieces (preferably organic)
Half a lemon
3/4 cup greek yogurt
3-4 cup long grain basmati rice
*cloves
*10 cracked black pepper
*4 green elachi
*2 stems curry leaves
*2 Pinchs cumin seeds
*2 small cinnamon stick
* Dry roast all marked with * crush till fine use coffee grinder or pestle and mortar
Use all this and 1tbs ginger and garlic and yoghurt to.marinate chicken over night or 2/3 hours
#
# 3 bayleaf
# 2 cinnamon stick
# 2 elachi
# 1 pinched cumin
Or briyani mix
salt to taste
Wash 1 cup of brown lentils and set aside to soak
+2 teaspoon garam masala
+2 tb spoons chillies powder or to ur taste
+2 tb spoons curry powder or to ur taste
+2 teaspoons dhaniya powder

A small pinch off saffron strands infused in water set aside use this to.sprinkle over rice when.done for.color

2 large onions sliced
2 tsp crushed ginger and garlic
1 1/2 cup hot water
1/2 cup loosely packed mint leaves finely chopped
1/2 cup loosely packed coriander leaves finely chopped
2 tbsp cooking oil
salt
Instructions
Soak rice in warm water and set aside
In a medium mixing bowl add chicken, yogurt, biryani masala, lemon juice, salt and some of the chopped mint and coriander leaves. Mix it thoroughly to coat all chicken pieces with the marinade and set aside*
Heat oil in a large pot on a medium to high heat. Add sliced onion and sauté it for about 8-10 min or until they caramelised
Add garlic and ginger and marinated chicken. Cook them on medium to high heat for about 10 min.
Drain water from the rice and lentils completely and add to the chicken.
Add remaining mint and coriander leaves, pinch of saffron and very hot water; mix to combine. Bring mixture to boil and then simmer on low heat till cooked
For more flavourful results, marinate chicken for at least 30min if you in a hurry
But it's best marinated over night
SESHNIE GOVENDER December 12, 2017 at 10:06 AM
my family favorite is quick and easy creamy prawns on toasted bruschetta
ingredients :
1 french loaf
250ml cream
1/4 TO HALF CUP MILK
1 packet knorr creamy gralic sauce
+- 15 prawns CHOPPED OR NOT ...
1 TBS CRUSHED GARLIC
1 FINELY CHOPPED ONION
CHOPPED DHANIA

method :
ADD 2 TBS BUTTER IN A PAN ADD A LITTLE OIL. SAUTE ONIONS TILL TRANSLUCENT. ADD GARLIC. FRY A BIT THEN ADD CHOPPED PRAWNS.
THEN ADD KNORR SAUCE AND MIX.
ONCE MIXED THOROUGHLY ADD CREAM AND MILK AND STIR TILL THICK.
LAST SPRINKLE CHOPPED DHANIA.

TOAST FRENCH LOAF AND RUB WITH GRALIC CLOVE.. TOP WITH PRAWN MIXTURE. TO MAKE IT EXTRA FANCY.. GRILL WHOLE PRAWNS WITH THE HEADS ON A PLACE OVER TOASTED FRENCH LOAF THATS TOPPED WITH THE PRAWN MIXTURE....

SUCH A GREAT STARTER OR APPETIZER....YUMMMMMMY ENJOY GUYS
Seshnie January 22, 2018 at 4:19 PM
#WINwithBanks #BanksBlog
Cirsten van den heuvel December 12, 2017 at 1:46 PM
#BanksBlog #WINwithBanks.
Christmas tree stax
COOKIES
3/4 c. unsalted butter, at room temperature
1 c. sugar
1 egg
1 tsp. vanilla extract
1 tsp. almondt extract
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. kosher salt
FROSTING
1 c. butter
4 c. powdered sugar
1 tsp. vanilla extract
2-3 tbsp. water or milk
Green gel icing color
2-3 tbsp. red and white pearl sprinkles
16-18 yellow star sprinkles
DIRECTIONS

Preheat oven to 350º and line two cookie sheets with parchment.
Cream butter and sugar together until light and fluffy, 3 to 4 minutes. Mix in egg and vanilla and almond extracts. In a separate bowl, whisk together dry ingredients. Add dry ingredients to wet ingredients and mix until smooth. Dough will be thick.
Make three sizes of cookie dough balls: 1 teaspoon, 2 teaspoons, and 3 teaspoons. (You should have an even number of each.) Place medium and large cookies on a cookie sheet and press down slightly on each. Bake until center looks mostly cooked, 7 to 8 minutes. Place smallest balls of dough on another cookie sheet and press down slightly. Bake until center looks mostly cooked, 5 to 6 minutes. When cookies are done, remove from oven and let cool 2 to 3 minutes, then transfer to a cookie rack to finish cooling.
Make frosting: Beat butter until smooth. Add half the powdered sugar and mix until smooth. Add vanilla and 2 tablespoons water and mix until smooth. Add remaining powdered sugar and mix until smooth. Add green gel icing color to frosting and mix until your desired shade of green.
Assemble cookies: Get one size of each cookie. Fit a piping bag with a medium sized star piping tip (I used Wilton 32) and fill bag with green frosting.
Pipe a swirl of frosting onto the largest cookie, then add the second medium sized cookie on top. Pipe a swirl of frosting onto the second cookie, then top with the smallest cookie. Pipe a swirl on top of the final cookie and decorate with a star and round ornament sprinkles. Continue building cookie trees, then refrigerate until ready to serve.
Preetha Rajkumar December 12, 2017 at 2:35 PM
My favorite dish is an authentic FISH CURRY

INGREDIENTS

• 1.5KG Fish
• 10-12 Tablespoons Cooking Oil
• 1 Onion Medium Size (Thinly Sliced)
• 8-12 Tomatoes Medium Size
• 2 Teaspoons Tamarind (Diluted in ¼ Cup Water forming a thick juice)
• 4 Green Chilies
• 3-6 Tablespoons Curry Powder
• 1 Teaspoon Turmeric Powder
• 1 Teaspoon Jeera Powder
• 1 Teaspoon Dhania Powder
• 1 Teaspoon Salt (Salt to Taste)
• 1 Teaspoon Sugar
• 2 Tablespoon Ginger/Garlic Paste
•4-6 Pods of whole garlic.
• Curry Leaf
• Garnish with Dhania Leaves

METHOD
# Heat Oil in pot.
# Fry Fish for 2-3 Minutes for firmness (Rub a little curry powder onto the fish before frying).
# Remove Fish from pot. Fry onions and then add ALL spices listed.
# Add ginger/garlic paste, tomatoes, curry leaves and green chilies and garlic pods.
# Cook the curry for 10 minutes then add tamarind water, sugar & salt.
# Add Fish to curry and cook for another 8-10 minutes (Until gravy thickens).
# Garnish with Dhania Leaves.

Notes:

# Grate the tomatoes before adding it to curry. Split green chilies.
# If oil is less, you can add as required for the curry, fish curry always takes extra oil.
Schantelle Botes December 12, 2017 at 3:01 PM
Christmas Gammon Glazed with Brandy and Coke

For the gammon:
a large gammon, weighing 2.5 to 3 kg, bone in or out
one can (330 ml) ginger ale
one bottle (330 ml) of your favourite beer
2 whole star anise
3 bay leaves
3 whole cloves
1 large onion, peeled and quartered
1 thumb-length quill of cinnamon
a large blade of mace (or a quarter of a nutmeg, grated)
1 tsp (5 ml) whole black peppercorns
water, to cover
whole cloves, to stud

For the glaze:
one can (330 ml) Coca-Cola
4 tsp (20 ml) Dijon mustard
1 tsp (5 ml) hot English mustard powder
100 ml brown sugar
1 tsp (5 ml) good instant coffee
1 Tbsp (15 ml) freshly squeezed lemon juice
3 Tbsp (45 ml) brandy (Klipdrift, if you want to be authentic)

Weigh your piece of gammon, or make a note of the weight printed on the label. Put the gammon, ginger ale, beer, star anise, bay leaves, cloves, onion, cinnamon, mace and peppercorns into a large, deep pot. Add enough water just to cover the gammon. Bring to the boil, then turn down the heat so that the gammon cooks at a slow simmer. Partially cover the pot with a tilted lid. If you’re using a boneless gammon, cook the meat for 30-40 minutes per kilogram. If you’re using a gammon with a large bone, cook it for 45-55 minutes per kilogram, or according to the instructions on the wrapping. Check the pot now and then, and top up with more water if necessary.

Christmas Gammon Glazed with Brandy and Coke
Poaching the gammon in a rich, aromatic stock.
Turn off the heat and leave the gammon in the liquid to cool completely. (It’s a good idea to boil the gammon the day before, and to leave it overnight to cool.)

Preheat the oven to its hottest setting (220-240 ºC.) Pour the Coca-Cola into a large, fairly shallow pan (a wok is ideal), turn on the heat and bubble briskly until the liquid has reduced by half. Whisk in the Dijon mustard, the mustard powder, the sugar and the coffee powder. Turn up the heat and boil fast, stirring often, for 5 to 7 minutes, or until the liquid has reduced and is slightly syrupy. At this stage, you should be left with about 200 ml of liquid. Remove from the heat and stir in the lemon juice and brandy.

Fish the gammon out of its cooking liquid, pat quite dry and place in a roasting pan. Carefully peel away the rind and discard. Using a sharp knife, score the top of the gammon in a diamond pattern. Stud the gammon with whole cloves.

Pour the glaze over the gammon and place the roasting pan in a blazing hot oven. Cook for 20-30 minutes (how long this takes will depend on the heat of your oven), basting the meat every four to five minutes by scooping the glaze off the bottom of the pan and trickling it all over the top and sides. The glaze will thicken and reduce as time goes by: watch it like a hawk, as it burns easily.

When the gammon has a mahogany-brown sticky crust, and there is just a little glaze left in the bottom of the pan, remove it from the oven. Using a pastry brush, paint any remaining glaze over the top and sides of the gammon. Set aside to rest for ten minutes, then serve hot with boiled new potatoes and a green salad. If you’re serving this cold, store it, uncovered, in the fridge, for up to four hours.

Serves 8-10 as part of a festive feast

#BanksBlog #WINwithBanks.
Fatima de Abreu December 13, 2017 at 10:23 AM
My Banana Malva Pudding
• 1 ¼ cup cake flour
• 10 ml bicarbonate of soda
• 1 ml salt
• 2 eggs
• 250 ml castor sugar
• 30 ml butter melted
• ½ cup buttermilk
• 1 tablespoon apricot jam
• ¼ cup ripe banana mashed
• 1 tablespoon apple cider vinegar
For the sauce:
• 1 tin evaporated milk
• 1 cup boiling water
• 1 cup brown sugar
• 50 ml blended dark rum
For the banana ice cream:
• 3 ripe bananas
• ½ cup sweetened condensed milk
• ½ cup cream
• 1 teaspoon vanilla extract
For the pecan praline:
• ½ cup sugar
• ¼ cup chopped pecans

Method:
1. Slice the bananas and place on a baking tray lined with wax paper. Place in the freezer to freeze.
2. Remove the frozen banana slices from the freezer and place in a food processor. Add the sweetened condensed milk, cream and vanilla and process until smooth. Place the mixture into a 500 ml tub and freeze. For a creamy ice cream, remove from the freezer every hour and blend with a hand blender. Continue until the ice cream is solid.
3. For the praline, melt and caramelize the sugar in a non-stick pan. Add the chopped nuts and stir. Pour onto a baking sheet lined with baking paper and leave to harden. The praline can be crushed once hardened.
4. Preheat the oven to 180°C. Butter 6 mini Bundt pans.
5. Sift the flour, bicarb and salt into a mixing bowl.
6. Whisk the eggs and sugar together in another bowl until light and fluffy. Add the jam and mashed banana and mix until incorporated.
7. Add the vinegar and butter to the buttermilk and microwave together for a few seconds until the butter is melted.
8. Fold the flour mixture alternately into the egg mixture with the butter mixture. Mix well but do not overmix.
9. Pour the mixture into the prepared moulds until ¾ full. Bake for 15-20 minutes.
10. While the malva pudding bakes, prepare the sauce. Place sauce ingredients in a saucepan and heat over low heat until sugar dissolves. Bring to a slow boil over medium heat.
11. Remove the malva cakes from the moulds. Place onto serving plates and pour warm sauce over. Top the puddings with banana ice cream and crushed pecan praline. Drizzle ice cream with a little maple syrup.
Jabulile Hlatshwayo December 13, 2017 at 7:02 PM
Meaty Pap and Lamp Hot Pot

Ingredients:

6 lamb chump chops or stewing lamb with most of the fat removed
Olive oil
1 Cup Maize Meal
1 celery head – trimmed and chopped
2 leeks – trimmed and chopped
1 onion – peeled and chopped
3 teaspoons crushed garlic
1 can chopped tomatoes passed through a fine sieve
1 handful cherry tomatoes sliced in half
Tablespoon fresh thyme, chopped
2 bay leaves
Glass dry red wine
Cup beef stock
Flour for dusting
Melted Butter for brushing

Preparation :
Cook maize meal according to pack. Place on the side to cool down but still pliable.
Season the lamb chops with salt and black pepper, dust with some flour.
Heat oil in a large casserole dish and brown the lamb on both sides for about 5-7 minutes.
Transfer lamb to a plate while you cook the vegetables.
Place the celery, leeks, onion and garlic in the casserole dish and sauté for 5-7 minutes until softened.
Add tomatoes, cherry tomatoes, thyme, bay leaves, wine and stock, combine mixture well and cook for 5 minutes.
Return lamb chops to casserole dish and stir well.
Place cool, soft Pap on an oiled surface. With a rolling pin, roll the Pap out and roll into a log. Cut into slices. Place slices of Pap over the lamb mixture and brush with the melted butter and sprinkle extra thyme sprigs.
Place casserole dish in oven and cook till meat is tender and the Pap is golden.

Serve and enjoy with family this festive season
BanksBlog #WINwithBanks.
Zimonita Swartz January 11, 2018 at 11:40 AM
We love us some Biltong Quiche. It was a hit the first time we tried it and have been so ever since. Its easy and convenient and can be enjoyed hot or cold. We are a big family so I'm giving you the big family recipe :)

Ingredients:
500ml Fresh Cream
10 eggs
Enough grated Cheddar (you decide what's enough)
Enough wet biltong (make sure its enough for everyone as a snack before and after its made)
Salt & Pepper
2 times ready made puff pastry

Preheat oven to 180'C
Prep 2 oven proof dishes with some Cook n Spray and lay puff pastry in each, blind bake the pastry until golden but not hard. Remove and have it cool just a bit.
Cut biltong into smaller than bite size bits, its better for cutting.

Mix eggs, cream, salt and pepper in bowl. Add biltong on top of pastry, add egg mixture and sprinkle or dump with cheese.

Bake for about 20-30 mins on 180'C
An absolute winner with a salad.

Enjoy everyone!!!
Essayvanie Padayachee January 11, 2018 at 11:47 AM
Mutton curry
1kg mutton cut into cubes
3 potatoes and cut in half
3 bay leaves
3 cinnamon sticks
3 tomatoes blanched and blended
1 large onion sliced
1 stem curry leaf
2 teaspoons ginger and garlic
6 heaped teaspoons mutton Masaaki
1/4 teaspoon tumeric
1 cup hot water

Braise the onions in hot oil add curry leaf, cinnamon, bay leaf and ginger and garlic, add the Masala and tumeric, then add tomatoes and allow to simmer, add potatoes and allow to cook for 20 min, then add meat with added ginger and garlic. Allow to cook for 30 min.

When done garnish with dhania!
Antone van Heerden January 11, 2018 at 12:24 PM
A festive favourite for us is Creamy Sweet Potato Bake

Ingredients:
500g cubed sweet potato (skin off)
100ml fresh cream
1-2 tbsp honey (to taste)
1 egg
1 tbsp flour
50g pecan nuts
2 tbsp honey

Directions:
Set oven to 180 degress
Cook the sweet potato in water until soft
Set aside to cool slightly
Mash the sweet potato in a food processor until there are no lumps
Add cream, honey, egg and flour and blend.
Put mixture in a glass oven dish.
Roast pecan nuts and honey on stove until all nuts are covered in honey.
Put the nuts on top of the sweet potato mixture and bake in the oven for 30 minutes.

Serve as a side dish with gammon.
Amilinda Wilkinson January 11, 2018 at 2:13 PM
"I'm stuffed!" Mexican roasted peppers (vegetarian)

Ingredients:
4 x large mixed peppers (I like yellow and red!) : de-seeded and cut into halves length-ways (take out the white stuff, too, but you can leave the stalks!)
1 x tablespoon olive oil
1/2 x cup chopped onion (I use red onion)
2 x cups cooked rice of your choice
1 x can black beans, drained and rinsed (Woollies has them, or in a pinch you can use any beans of your liking - red kidney beans also work)
1 x can Mexican-style diced tomatoes (from Pick 'n Pay)
Handful of chopped coriander
2 x cups of Mozzarella, or 1 cup Mozzarella and 1 cup of strong, matured Gouda/Cheddar (whatever you prefer, but it must be super melty and cheesy!)
Salt and pepper to taste

Optional: if you don't like the burn, you can replace the Mexican tomatoes with Mediterranean tomatoes, and add pitted calamata olives and feta cubes to the mix...yum!

Directions:
Preheat oven to 180 degrees C.
Heat olive oil in a pan and cook the onion until softened and transparent, 5 to 10 minutes. Stir continuously until done.
In the meantime, mix the rice, black beans, tomatoes, coriander and cooked onion in a large bowl. Add your spices, salt and pepper to taste.
Mix 1 1/2 cups of the cheese into rice mixture. Spoon the rice mixture into each bell pepper; arrange peppers on a baking tray so that they all stand level and are not cramping each other's style. Don't overfill them - resist the urge! It's only going to end up on your baking sheet...
Sprinkle the remaining cheese on top.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes, and when the peppers are nice and soft.

Serve with a glug of olive oil, a grind of rainbow pepper and freshly chopped coriander, and become instafamous for your hard work!
kim crowie January 11, 2018 at 5:15 PM
Milk Tart
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 1-2 Tarts
Ingredients
Pastry:
2 cups flour
1 egg
½ cup sugar
2 tsp baking powder
125g butter
pinch of salt
Filling:
4 ½ cups milk
2 ½ tbsp cornflour
1 cup sugar
3 eggs
pinch of salt
2 ½ tbsp flour
1 tsp vanilla essence
a big spoon of butter
Instructions
Pastry:
Cream butter and sugar well together and add the egg, before beating well.
Add all other ingredients – making a stiff dough.
Press into one or two round cake tins/pie dishes.
Bake blind for 15 minutes at 180°C (use wax paper to cover the pastry and place dry beans/rice over the paper to weight the pastry down). Then remove the paper and beans/rice and bake for an additional 5 minutes until light brown.
Filling:
Bring milk to a gentle boil.
Beat eggs well and add sugar, flour, cornflour and salt.
Mix well.
Pour boiling milk into the mixture and stir well.
Return to stove and stir for 10-12 minutes on medium heat until the mixture thickens.
Add butter and vanilla essence and mix through, then pour into cooked shell.
Allow to cool in the fridge (you do not need to cook the tart any further)
To decorate, sprinkle with cinnamon.
Joles January 13, 2018 at 7:19 AM
#WIN #BanksBlog #WINwithBanks Fantastic Blog Guys!

Here’s my family Chicken Pilau recipe

Ingredients
Plain yogurt - ¼ cup
Masala powder - ½ tsp
Garam masala powder - ½ tsp
Salt - ½ tsp
Rice - 1½ cups
Chicken - 1½ kg, marinated
Ghee or oil - 3 tbsp
Bay leaves - 2
Cinnamon - 1 piece
Cloves - 3
Green cardamom - 2
Star anise - 1
Onion - 1 large, finely chopped
Ginger-garlic paste - 2 tsp, heaped
Green chilies - 2, finely chopped
Turmeric powder - ½ tsp
Red chili powder - 1 tsp
Coriander powder - 1½ tsp
Dhania leaves - 2 tbsp, chopped
Water - 2¼ cups
Lemon juice - 1 tbsp
Salt to taste
Cashew nuts – 6 pieces
Golden raisins - 8-10

How To:

Marination of meat: Cut chicken into medium-sized pieces. In a bowl, cover chicken pieces with yogurt, red chili powder, garam masala powder and salt. Set aside while you prep the other ingredients.

Pilau: Wash and drain rice in cold water several times to remove starch. Soak rice in water until you need it.
Heat 3 tbsp of ghee or oil in a deep, heavy-bottomed pan, preferably a Legend Heritage Copper Based pot. Add whole spices and allow them to sputter and become fragrant.
Add onions and saute them till they are lightly caramelized. a light golden brown color. Add ginger-garlic paste and chopped green chilies and saute for a couple of minutes.
Add turmeric powder, masala and coriander powder and mix well to combine.
Now add the chicken pieces along with all the marinade juices and chopped dhania. Stir to cover the chicken well in the masala and cook to seal the juices, 5-6 minutes. The chicken and yogurt will let out water, cook the chicken on low heat until its mostly but not fully done. If you think it needs some water, sprinkle some of the water called for in the recipe. In 8-10 minutes, the chicken will be coated in a thick gravy.
At this point, drain the rice and add to the pan. Stir to coat in the gravy and fry for a few seconds.
Add water, lemon juice and saffron which is optional. Bring to a boil, add salt to taste and simmer covered for 18-20 minutes or until the rice is done. Once done, fluff the pilau lightly with a fork.

Garnish: While the rice is cooking, you can get the garnishes ready. Heat 2-3 tbsp ghee or oil in a skillet. Add cashew nuts and raisins and fry till raisins are plumped and nuts are golden. Drain, remove and set aside.
Add the sliced onions, sprinkle salt and sugar and fry on medium-low heat until they are crisp and golden brown. Keep stirring to avoid burning. Drain well and remove to a paper towel lined plate. Spread it out on the plate and it will crisp up more as it cools.
Garnish chicken pulao with a few dhania leaves, fried cashew nuts, raisins and onions. Keep pilau closed until serving time.

Enjoy!
Renuka Lallbahadur January 14, 2018 at 11:16 AM
Pan fried prawns
600 grams prawns shelled and devised. Leave the shell of the tail on. This prevents them from curling
2 tablespoons peri peri sauce or marinade
1 tablespoon lemon juice
Black Pepper
Marinate the above in a dish and Refigerate for 2 hours
Then
In a saucepan add 3 tablespoons butter, 1 big grated garlic Clove and 1/2 tsp red chilli flakes. Allow butter to melt. Add marinated prawns, more black pepper and a 1 tsp spice salt. Toss until prawns turn pink. Don't overcook. Garnish with chopped coriander and enjoy over savoury rice or crusty bread.
Gresham Madhan January 14, 2018 at 4:55 PM
I was not much of a seafood fan until my late grandmother created this secret marinade for her Exotic Braaied Snoek. Since then, I've been in love with the smoky flavours of a fish braai...

INGREDIENTS

1 TSP SOY SAUCE
1 TBSP APRICOT JAM
1 TSP CRUSHED PINEAPPLE
2 TBSP LEMON JUICE
1 TBSP OLIVE OIL
1 TSP GROUND CUMIN
A FEW SLICES FRESH OR TINNED PEACHES
1/4 TSP CRUSHED CORIANDER SEEDS
4 TBSP CHUTNEY
1 KG FRESH SNOEK, HEAD REMOVED & BUTTERFLIED WITH SKIN STILL ON
1/2 TSP SALT
SPRINKLE OF BLACK PEPPER
LEMON WEDGES TO SERVE

METHOD

Mix all the ingredients, except the peaches, lemon wedges and snoek. Brush mixture onto the snoek. Brush braai grid with a little olive oil and place fish skin side down onto the grid over medium coals.

Occasionally baste with marinade. Braai for about 15 minutes, turn and brown until fish flakes easily. Place lemon wedges and peach slices on the grid and braai until slightly charred. 

Serve fish with the peaches, a salad and a squeeze of braaied lemon.

Enjoy...
Aneesa Mansoor January 18, 2018 at 11:27 AM
Goolab Jaambu
Recipe credit: Firzana Mansoor (My mother)
1 egg
1 tin condensed mil
1 tsp solid ghee
1 tsp cardamom powder
Dash of nutmeg
2 3/4 tsp baking powder
pinch of bicarb
2 level tbsp semolina
2 3/4 cups flour

Combine dry ingredients. Rub ghee into the dry ingredients. Add the rest of the ingredients to make a dough. Roll into oblong shapes and fry in medium hot oil. Dip into syrup and roll into coconut.
Syrup:
2 cups water
1 1/2 cups sugar
1 tsp rose water
1/2 tsp cardamom powder
Beulah Hector January 18, 2018 at 11:37 AM
My mom's favourite was "Soetsuur Hoender" and now it's mine and yes this you can make on you're stove or in the oven.
1kg chicken
250 ml mayo
250 ml chutney (original)
1 packet brown onion soup.
Assorted Vegetables roasted.

Put chicken in a pot
Mix mayo, chutney and soup together and cover chicken with it.
Cook on medium heat and as required add water.
Cook till chicken is done.
Serve with roasted veggies or yellow rice
Lindy-Lou Loock January 18, 2018 at 3:18 PM
Children dont like vegetables as a norm, my kids used to beg me to make this:
Cabbage bake:
1 Finely chopped medium sized cabage
1 pack finely diced bacon
1 finely chopped onion
1 small holder feta cheese
2 cups of cheddar cheese
1 big pack of Simba Smoked beef chips - Crushed
1 holder of fresh cream.
Salt & pepper & garlic

Prepare in deep oven dish.
Cook cabbage for 10 min, drain off water.
Brown onion, bacon and garlic
Pack in layers in this order:
Layer of cabbage
Layer of onion,bacon & garlic
Layer of crumbled feta cheese
Layer of Simba chips
Do about 3 layers adding salt and pepper to taste, ending with cheddar cheese over the top.
Pour Cream over and bake for 40min, grill for another couple of minutes until cheese golden.

I can eat the dish all by myself. Enjoy
Shelden Paige Humphriss January 21, 2018 at 5:33 PM
My favorite family recipe has a bit of a Chinese twist!

Pack of legs and thighs chicken (8 pieces)
Punet of shiitake mushrooms
1 onion
6 tablespoons of soy sauce
2 cups of veg stock
2 tablespoons of hoisin sauce
1 garlic clove
1 teaspoon of ginger
2 tablespoons of oyster sauce
1 tablespoon of honey

Lightly fry chicken with onion, garlic and ginger till golden
Mix other ingredients in jug before pouring everything into pot
Leave on low heat for 45 minutes then high heat for 15 while stiring occasionally

Serve with Jasmin rice!
Robyn Cronje January 22, 2018 at 9:38 PM
Chia Flapjacks

These chia flapjacks are easy to make and packed with superfoods! They are dairy free and grain free.

Makes 4 small flapjacks

Ingredients:
1 egg
1/4 cup unsweetened almond milk
1 Tbsp soaked Chia Seeds
2 Tbsp Organic rolled oats (*can sub gluten free rolled oats if preferred)
1 Tbsp Eat Naked Raw Honey
Sliced fruit of choice ( I used Strawberries)

Method: Blend ingrediens until there is a medium thick batter. Grease a frying pan with spray & cook and heat pan. The hotter the pan the better to start off with. Spoon a tablespoon of batter into the pan. Wait for bubbles to appear and flip! The flapjacks should be golden brown on both sides. Repeat until mixture is finished.
*The mixture can be doubled to make more flapjacks.

Heat honey and drizzle over the top. A sprinkle of cinnamon is optional. Add sliced fruit and enjoy hot!
Sarah Bell January 23, 2018 at 12:26 PM
The smell of baked Mango, cinnamon and sugar in the oven means holiday festive season in our household!

This simple family favourite recipe is fast to prepare which is a bonus, more time with the family! #BanksBlog #WINwithBanks.

2 Mangos
2 tsp cinnamon - best you can buy
2 tsp brown sugar

Preheat the oven to 180 degrees
Cut the Mangoes, avoiding the pip and place with their skin down in a grease baking dish
Sprinkle with cinnamon and the sugar
Bake in the oven for 20 minutes just waiting for a bubbly top, the smell is fantastic!
Take them out, peel the skin off and serve with vanilla ice cream!

Enjoy
Michelle Momberg January 23, 2018 at 1:08 PM
Michelle Momberg, 23 Jan 2018
Granny's Bacon Macaroni
Ingredients:
1 packet dry macaroni
1 packet bacon bits or 500g mince
1 packet mushroom soup
Grated cheddar cheese
Salt & pepper to taste

Method:
Cook the macaroni according to directions on the packet.
Fry the bacon or mince.
Cook the soup according to directions on the packet and add seasoning.
Layer half the cooked macaroni on the bottom of an oven dish.
Place half the bacon on top and sprinkle some grated cheese over.
Pour half the soup over that and repeat with the balance of the macaroni and bacon. Pour the rest of the soup on top and sprinkle with a generous amount of cheese.
Place in the oven on 200 deg centigrade for about 20 minutes.
Elmarie Greeff January 23, 2018 at 10:15 PM
Ooooooh my absolute favourite Greeff christmas dessert gets the entire family involved and it NEvER comes out the same :) and suuuper fun and easy.
All you need is 2 tubs of vanilla ice cream
(Softened but not melted)
Then each year one of us get to pick our "toppings"
It can be anything your heart desire.
My favourite is
-whispers
-chocolate wafer biscuits
- nutella
- fresh raspberries

Mix your choice of toppings through soft ice cream.
Put in a spring cake pan and re freeze.
Once frozen:
Pour cool melted chocolate over and let it set+ decorate with berries and cream
M bloch January 23, 2018 at 10:39 PM
#WIN with BANKS kitchen shop.....need the pots to test the recipe!
Paula Zolezzi January 24, 2018 at 4:58 PM
Exciting!
Gaynor Hendricks January 27, 2018 at 7:20 AM
#WIn these kids saved you cooking time it will be perfect for my daughter Angelica when she loves into her first home.
Gaynor Hendricks January 27, 2018 at 7:21 AM
Yes #WIn
Tenneille Francis January 27, 2018 at 7:46 PM
Peaches and Cream Raspberry tart
For crust :
250g salted butter, 500g cake flour , 125g icing sugar.
To make crust:
Preheat oven to 180 degrees. Mix all ingredients and press into a bottomless tart pan . Bake for approx 15 mins or until golden brown and let it cool down until use.
For filling :
230g full fat cream cheese, 250ml fresh cream, third of a cup of sugar, 2 tsp orange juice, 1 tsp vanilla essence, quarter tsp almond essence, 2 tins of 410g peach slices, half cup of fresh raspberries, 125g apricot preserve, 2 tsp honey.
To make filling :
Beat freah cream until peaks form and set aside.
In another bowl mix cream cheese and sugar until smooth then add orange juice, vanilla essence and almond essence.
Fold in whipped cream then spread over the cooled down short bread crust.
Drain peach slices and arrange in a circular pattern over filling. Put the raspberries over the peach slices.
In a pot let apricot preserve and honey cook on a low heat until combined.
Brush the mixture over the fruit then put the tart in the fridge to set.
Enjoy
Ikeraam Mullins January 28, 2018 at 12:54 AM
Ikeraam Mullins
My recipe would be an flavorful "Butter Chicken" and when the family smell that they know its a special treat.....
Recipe :
50g butter
1Kg chicken
75g butter chicken spice
250ml milk
250ml fresh cream
Melt butter, braise chicken for 10-12mins. Add milk ,bring to qik boil. Add spice and cook for further 10-12mins. Add fresh cream ,stir and cook for 5-7mins
SERVE!!!!
A simple but mouth watering family dish
Angela Petticrew February 3, 2018 at 3:17 PM
#BanksBlog #WINwithBanks
Angela Petticrew
Butternut Soup
45 grams butter
2 medium onions, roughly chopped
1 medium butternut, diced into 1 cm cubes
1 Granny Smith apple, peeled and diced
5ml curry powder, pinch nutmeg
10ml flour
grated rind and juice of 1 orange
500ml chicken stock
500ml hot milk
salt and petter to taste
Method
Melt butter, add onions, butternut & apple & stir to cook ingredients in the butter. Cover and cook over the lowest possible heat for 10 mins. This slow cooking brings out the most glorious flavour. Check occassionally to ensure the mixture does not burn. Now stir in the curry powder, nutmeg and flour together with the orange rind and cook for 1 minute to develop the spices. Pour in chicken stock and hot milk and bring to boil, stirring. Adjust heat to simmer, cover partially to prevent too much evaporation and cook for another 20 mins. Puree mixture in food processor, add the orange juice and heat to boiling point but do not boil as this would reduce the fresh impact of the orange juice. Taste and season if necessary. Serve immediately with potatoe wedges.
Helen Campbell February 4, 2018 at 2:13 PM
Traditionally South African Recipe. Fun and easy to make. Love it.

VETKOEK AND CURRY MINCE

Enriched Yeast Dough
Ingredients:
60 ml luke warm water
60 ml luke warm milk
40 ml oil
l large egg
5 ml salt
25 ml sugar
10 grams / 1 pkt Instant yeast (Purple packet)
500 g flour

Method:
1. Mix lukewarm liquids (water and milk) and add the oil.
2. Beat the egg and the sugar (with a whisk) and add to the above liquids.
3. Sift the flour and salt in a large mixing bowl and sprinkle instant yeast over it.
4. Add the liquids to form soft ‘knead able’ dough. Do not add the liquid at once to
prevent the dough from being to “wet”.
5. Knead the dough well for 10 minutes until smooth and elastic.
6. Place the dough in a clean, oiled bowl and cover with plastic wrap.
7. Place in warm place for ± 30 to 45 minutes and allow to rise till double in size.
8. Knock dough down and divide into 2 equal batches for the two products.
Shape respective products.

CURRIED MINCE VETKOEK OR BREAD ROLL.

Ingredients:
10 ml Oil
1 Large onion, coarsely chopped
2 Cloves garlic, crushed
150 g Mince, preferably lean beef or ostrich
3 ml salt
± 25 mil mild curry powder
15 ml fruit chutney
3 ml vinegar
15 ml Tomato puree
1 ml Worcestershire sauce
100 ml water
1 potato, peeled and cubed
Salt and freshly ground black pepper
Fresh coriander leaves for garnishing (optional)
Oil for deep-frying

Method:
1. Heat the oil in a large shallow saucepan and sauté the onion and garlic until soft.
2. Add the mince and brown well.
3. Add the salt and curry powder and sauté.

4. Add the chutney, vinegar, tomato puree, Worcestershire sauce and water and stir well.
5. Add the potato, stir gently and simmer until heated through. Season to taste and keep
warm.
6. Knock the dough back and break off pieces of dough. Shape into rounds and leave in
a warm place to rise once more until double in volume.
7. bake rolls at 190ºC for ± 15 mins.
8. Cool on cooling rack.
9. Make a slit in the roll and fill with the hot curried mince mixture. Sprinkle the filling
with extra coriander leaves, press the roll gently to close and serve.
Cara Bosch February 9, 2018 at 8:22 PM
This is our Traditional Dish. It's a huge favourite.
Christmas Gammon Glazed with Brandy and Coke

Serves 8-10 as part of a festive feast

For the gammon:

a large gammon, weighing 2.5 to 3 kg, bone in or out
one can (330 ml) ginger ale
one bottle (330 ml) of your favourite beer
2 whole star anise
3 bay leaves
3 whole cloves
1 large onion, peeled and quartered
1 thumb-length quill of cinnamon
a large blade of mace (or a quarter of a nutmeg, grated)
1 tsp (5 ml) whole black peppercorns
water, to cover
whole cloves, to stud
For the glaze:

one can (330 ml) Coca-Cola
4 tsp (20 ml) Dijon mustard
1 tsp (5 ml) hot English mustard powder
100 ml brown sugar
1 tsp (5 ml) good instant coffee
1 T (15 ml) freshly squeezed lemon juice
3 T (45 ml) brandy (Klipdrift, if you want to be authentic)
Weigh your piece of gammon, or make a note of the weight printed on the label. Put the gammon, ginger ale, beer, star anise, bay leaves, cloves, onion, cinnamon, mace and peppercorns into a large, deep pot. Add enough water just to cover the gammon. Bring to the boil, then turn down the heat so that the gammon cooks at a lively simmer. Partially cover the pot with a tilted lid. If you’re using a boneless gammon, cook the meat for 30-40 minutes per kilogram. If you’re using a gammon with a large bone, cook it for 45-55 minutes per kilogram, or according to the instructions on the wrapping. Check the pot now and then, and top up with more water if necessary.

Turn off the heat and leave the gammon in the liquid to cool completely. (It’s a good idea to boil the gammon the day before, and to leave it overnight to cool.)

Preheat the oven to its hottest setting (220-240ºC.) Pour the Coca-Cola into a large, fairly shallow pan (a wok is ideal), turn on the heat and bubble briskly until the liquid has reduced by half. Whisk in the Dijon mustard, the mustard powder, the sugar and the coffee powder. Turn up the heat and boil fast, stirring often, for 5 to 7 minutes, or until the liquid has reduced and is slightly syrupy. At this stage, you should be left with about 200 ml of liquid. Remove from the heat and stir in the lemon juice and brandy.

Fish the gammon out of its cooking liquid, pat quite dry and place in a roasting pan. Carefully peel away the rind and discard. Using a sharp knife, score the top of the gammon in a diamond pattern. Stud the gammon with whole cloves.

Pour the glaze over the gammon and place the roasting pan in a blazing hot oven. Cook for 20-30 minutes (how long this takes will depend on the heat of your oven), basting the meat every four to five minutes by scooping the glaze off the bottom of the pan and trickling it all over the top and sides. The glaze will thicken and reduce as time goes by: watch it like a hawk, as it burns easily. When the gammon has a mahogany-brown sticky crust, and there is just a little glaze left in the bottom of the pan, remove it from the oven. Using a pastry brush, paint any remaining glaze over the top and sides of the gammon. Set aside to rest for ten minutes, then serve hot with boiled new potatoes and a green salad. If you’re serving this cold, store it, uncovered, in the fridge, for up to four hours.
Nicole Naicker February 15, 2018 at 2:54 PM
#BanksBlog #WinWithBanks
Crab curry
1 kg crab cleaned and washed
6-8 grated tomatoes
1 onion sliced
5 tsp extra special masala
1tsp jeera
1tsp garam masala
1rsp dhania powder.
2 green chillies
1tsp hot rombo rassi masala
Curry leaves
Salt accordingly
Cinnamon/ bayleaves
2tsp ginger garlic
Heat oil,add cinnamon and bayleaves,add sliced onion,all spices and grated tomatoes.Add cleaned crab ,curry leaves and salt.Let is cook for min 20-25 minutes . Garnish with coriander.
This is the way my late grandma used to make it for us as kids,carried on from generations.
Arthi Ballyraj February 15, 2018 at 3:18 PM
Tasty Lamb Breyani
#win
Melisha Badrinarain February 15, 2018 at 8:09 PM
Mutton samp & beans
500g samp
500g dried sugar beans
2 cups chopped tomato
1 large onion, chopped
6 cloves garlic, roughly chopped

Soak samp and beans overnight in hot water in a covered container. Next day, drain a few times until water runs clear. Boil samp and beans together with tomato, onion and garlic until soft but still holding their shape.

Braise
4 Tbsp Oil
½ tsp mustard seeds
¼ tsp jeera
½ onion, chopped
curry leaves
3 cloves garlic, finely diced
3 chillies chopped
1 Tbsp masala/chilli powder
Salt to taste
Chopped dhania for garnish

In a large, deep, heavy-based pot, heat oil. Add mustard seeds and jeera, fry until seeds pop. Add onion, curry leaf, garlic and chillies. Fry until onions are golden. Add masala, fry 1 min. Add cooked samp and beans. Cook on medium heat 15 mins until heated through, and spices well mixed. If you want a thinnher gravy, add a splash of boiling water. Add salt to taste. Simmer another 15 mins. Garnish with dhania serve while hot , Enjoy
Galieja February 16, 2018 at 2:01 PM
Alfredo pasta

Spaghetti/ Linguini or Penne pasta with chicken (optional) and mushroom

Ingredients:
 300g pasta of your choice
 4 chicken breasts, sliced (optional)
 50 g butter
 1 medium onion, finely sliced
 5ml black pepper, fine
 30ml barbeque spice
 30ml garlic paste
 10ml salt
 500ml fresh cream
 Finely chopped parsley and fresh green chilli for garnish

Method:
Cook pasta until ‘al dente. Drain, toss with a little oil and keep aside.
Melt butter in saucepan. Add chopped onion and cook for 10min, or until soft and golden.
Add chicken strips and brown for 5-10 minutes. Add spices and garlic, sauté for 2 minutes.
Add mushrooms, sauté for 5 minutes.
Add cream and heat to boiling point, stirring until thick and creamy.
Add sauce to pasta and serve garnished with chopped parsley, fresh chilli and ground black pepper.
Laura Ford February 18, 2018 at 9:06 PM
The Ford Family Favourite - Mom's surprise chicken!
So simple, yet so delicious - this has become favourite dish in our home.

4 chicken breasts sliced;
1 punnet mushrooms sliced
1 cup of chicken stock
1 cup of fresh cream
1 cup of sundried tomatoes
30 ml fresh thyme finely chopped
2 tablespoons olive oil
3 cloves garlic

Method
Lighly pan fry the chicken pieces in 1 tablespoon of olive oil. When done, remove from the pan and fry the mushrooms.
Add the chicken stock to the mushrooms and allow the liquid to reduce somewhat.
Add the cream, thyme, garlic and sundried tomatoes.
After 5 minutes of simmering, add the chicken pieces and allow to cook for a further 8 minutes.
Serve with basmati rice and enjoy.