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Serves 4 | Preparation time 30 minutes, plus 3 hours freezing time for the bananas

WHAT YOU’LL NEED
4 large ripe bananas, peeled and roughly chopped
2 Tbsp peanut butter, I use sugar-free
2 Tbsp honey or maple syrup
2-3 Tbsp cold milk/yogurt or just water for dairy-free

For the Candied Cashews
100g cashew nuts, or nuts of your choice, either raw or roasted are fine
3 Tbsp dark brown sugar
1 Tbsp butter
1 Tbsp maple syrup (or ordinary syrup if you don’t have maple)
1/2 tsp cinnamon

For the Chocolate Drizzle
1 x 180g Chocolat Frey Milk Crunchy Nuts, finely chopped

WHAT TO DO
1. Place the bananas in a freezer-proof container and freeze for at least 3 hours.
2. Meanwhile, prepare your candied nuts as follows: If not roasted, toast in a heavy-based pan over medium heat until golden brown. Add the remaining mixture, stir until well coated and then stir over medium-low heat for a further 5-10 minutes, or until the sugar has dissolved. Remove the pot from the heat and pour the ingredients onto a non-stick baking tray or silicone baking mat, then set aside to cool before breaking or chopping into rough pieces.
3. Just before you blend your ice cream, melt the chocolate pieces slowly in a double boiler until smooth and silky; leave to rest and come to room temperature.
4. Once the banana pieces are frozen, place in a blender with the remaining ice cream ingredients (except the melted chocolate) and blitz until you have a smooth consistency. Swirl through the melted chocolate drizzle and return to the freezer until it firms up a little more, or serve immediately for a ‘soft serve’ consistency.
5. Serve with a scattering of candied nuts.

Makes 8 small enamel mugs or 1 large pudding, about 20 x 20 cm
Preparation time 15 minutes | Cooking time 30 minutes

WHAT YOU’LL NEED
1 cup cake flour (125g)
1 tsp bicarbonate of soda
A generous pinch of salt
1 egg
1 cup castor sugar
1 Tbsp apricot jam
2 tsp orange zest
1 Tbsp melted butter
1 tsp vinegar or lemon juice
1 cup milk
100g Chocolat Frey Dark Orange, chopped
whipped or double cream or vanilla custard, for serving

Sauce
½ x 397 g can condensed milk
½ cup milk
½ cup fresh cream
1/4 cup Amarula liqueur (optional, alternatively use extra milk)
pinch of ground nutmeg
zest of 1 orange

WHAT TO DO
1. Preheat the oven to 180 °C and line a baking dish with baking paper, or grease eight enamel mugs.
2. Sift the flour, bicarbonate of soda and salt into a mixing bowl.
3. In a separate bowl, cream together the egg and castor sugar, and then add the apricot jam, orange zest, butter and vinegar or lemon juice.
4. Add the liquid ingredients to the dry ingredients and mix well. Fold the chopped chocolate pieces into the mixture and gently stir until combined.
5. Pour into the baking dish or divide between the enamel mugs, cover with lightly greased tinfoil and bake for 20-30 minutes, or until lightly golden and just cooked through (bake longer, until golden, if using one large dish).
6. To make the sauce, heat all the ingredients together in a medium-sized saucepan and pour over the puddings as soon as they come out of the oven, making holes in the surface of the puddings with a fork or skewer so that the sauce soaks in more easily.
7. Serve with whipped or double cream or both!

Note: You can make this in advance and freeze, thawing and reheating before serving. You can also freeze leftovers for use at a later stage.

Serves 6-8 | Preparation time 10 minutes | Cooking time 15-20 minutes

WHAT YOU’LL NEED
For 20 vetkoekies
2 Cups flour
2 Tsp baking powder
1 Tsp salt
2 Tbsp sugar
2 Eggs, beaten
1 Cup milk
1 Tbsp melted butter

For the Cinnamon Sugar
1/4 Cup caster sugar
1 Level tsp ground cinnamon
Mix together

For the Chocolate-Orange Dipping Sauce
1/2 Cup fresh cream
25 ml Orange liqueur
Zest of 1 clementine or orange
200g Chocolat Frey Dark, roughly chopped

WHAT TO DO
1. Mix all of the vetkoek ingredients together to make a smooth thick batter.
2. To make the sauce, heat the cream and orange liqueur in a small saucepan over medium heat until the cream reaches a gentle simmer. Add in the clementine zest and then pour over the roughly Frey Dark chopped chocolate, leave to warm through for 2-3 minutes and then stir until silky.
3. Heat 2 cups of oil in a deep frying pan and gently drop in the batter, 1 Tbsp at a time. The temperature of the oil should be about 190C (you can test by adding in a small drop of batter and it should come out golden brown in about 30 seconds).
4. Fry the vetkoekies for 2-3 minutes on each side, or until golden, depending on the size.
5. Remove and set aside to drain on kitchen paper, then serve as soon as possible with a dusting of cinnamon sugar and the Frey Dark chocolate dipping sauce on the side.

Serves 4 | Preparation time 10 minutes (excluding caramel making)

WHAT YOU’LL NEED

For the Salted Caramel
200 g castor sugar
1 Tbsp honey or golden syrup (helps to prevent crystals forming)
1 tsp butter
200 ml fresh cream
1 tsp sea salt flakes (or more to taste)

WHAT TO DO
1. Add the castor sugar and honey to a heavy-based saucepan over a medium-low heat, and cook until the sugar starts to melt. Gently swirl the pot from to time to redistribute the heat and the melted sugar. Take care that the sugar doesn’t burn, as this will affect the taste of your caramel. If the saucepan gets too hot, remove it from the heat from time to time.
2. Once all the sugar has melted, remove the pot from the heat and add in the butter and cream, whisking continuously as you do so. Take care as the mixture will bubble furiously as you add the butter and cream. Once everything has combined, return the saucepan to the heat for a minute or two, or until the sauce has thickened to your liking and is silky smooth. If there are any lumps at this stage, continue stirring over low heat for a few minutes and most of them should dissolve. Any remaining lumps can be strained out before cooling.
3. Add in the salt 1 tsp at a time, according to your taste (be careful when tasting, the mixture will be extremely hot). Remove the saucepan from the heat, strain out any lumps that have not dissolved and leave to cool slightly before serving, or store in sterilised glass jars in the fridge for up to two weeks.

To make the Banoffee Pudding Pots
Serves 4 | Preparation time 10 minutes (excluding caramel making)

WHAT YOU’LL NEED
8–10 Digestive or ginger biscuits, roughly crushed (or biscuits of your choice)
200g Chocolat Frey Dark Caramel Sea Salt, chopped into small shards
3–4 Bananas, peeled and sliced
2 Tbsp salted caramel per person, warmed
200 ml Fresh cream, whipped (or 4 Tbsp double-thick cream)
Handful mixed toasted nuts, roughly chopped

WHAT TO DO
1. Divide the crushed biscuits between four small glasses. Then layer in the crushed Frey Dark Caramel Sea Salt chocolate, bananas, caramel, whipped cream and toasted nuts.
2. Serve immediately with extra Chocolat Frey Dark Caramel Sea salt chocolate on the side.

Serves 6-8 | Preparation time 15 minutes | Setting time 45 minutes

WHAT YOU’LL NEED

For the Pastry
140g flour
70 g cold butter
2 Tbsp icing sugar
1 egg
1 tsp vanilla extract / paste / essence
1 Tbsp cold water, to bind if the mixture is too dry and crumbly
(Alternatively, use 1 x 400g sheet of ready-made store bought short crust pastry)

For the Salted Caramel Layer
100g caster sugar
1 Tbsp golden syrup or honey
1 tsp butter
100ml cream
1 tsp flaked sea salt (fleur de sel)

For the Dark Chocolate Filling
350g FREY dark chocolate, roughly chopped
1-2 tsp instant espresso powder (or instant coffee)
2/3 cup cream
Fresh raspberries (or strawberries), to decorate


1. To make the pastry, add the flour, butter and icing sugar to a food processor and blend until the mixture resembles bread crumbs. Add in the egg and mix until combined, then mix a little further until the mixture comes together in a loose ball. Remove, wrap in cling film and refrigerate for at least 15 minutes. Note: Only add water 1 Tbsp. at a time to moisten the mixture if it is too dry.
2. Meanwhile, prepare your salted caramel by adding the sugar and golden syrup to a heavy-based pan on med-high heat. Swirl the pan from time to time for even distribution of the sugar, but avoid stirring. When the sugar crystals have melted, add in the butter and cream, whisking vigorously as you do (but be careful as the mixture will release very hot steam at this point). Add in salt, stir gently and simmer for another 2 minutes. Remove and set aside to cool. If any small lumps have formed, pour the mixture through a sieve and then into a serving jug.
3. For the chocolate filling, melt your chocolate over a double boiler and stir until smooth, then add in the espresso powder. Remove from the heat, gently drizzle in the cream, whisking as you do, until the mixture is silky and glossy.
4. Pre-heat your oven to 180C and place a baking tray in the oven to heat up. Remove your pastry from the fridge, and roll out between two sheets of baking paper until it is about 1/2 a centimeter thick. Line your baking tin/s with the pastry, then prick the base a few times with a fork.
5. Line the base with baking paper or tinfoil, fill with baking beans to weigh the pastry down (or lentils or rice), place on the pre-heated baking tray and bake for 15-20 minutes or until the tart shell is lightly golden in colour. Remove, gently take out the baking paper and dry beans and allow to cool completely.
6. When the tart shell is cool, pour in the salted caramel and spread it evenly with the back of a spoon until you have a layer about 1/2cm thick. Refrigerate for about 10 minutes or until it sets softly, and then pour in the cooled dark chocolate. Leave to cool completely at room temperature or back in the fridge for speedier results. Top with fresh raspberries just before serving.

Notes
*You can double the pastry and freeze half for up to 2 months to use when you need it. For easy filling and baking, freeze the dough already in a tart tin if you have one spare.
* For a faster version, you can leave out the salted caramel and just have a plain chocolate tart, which you can then decorate with fresh berries and chocolate shavings.