PANCAKE IN A MUG

pancake in a mug

PANCAKE IN A MUG

1 tablespoon butter
2 tablespoons buttermilk
1 egg
½ teaspoon baking powder
⅛ teaspoon salt
¼ cup all-purpose flour
additional butter and maple syrup for serving

Melt butter in a mug by microwaving on high for 30 second.
Swirl the butter around in the mug to butter the sides.
Add remaining ingredients and stir briskly with a fork until all is well combined.
Microwave for between 1 and 1½ minutes on high. (I microwaved min for 1 minute and five seconds.)
Serve with butter and maple syrup, if desired. Pancake will be very hot, so be careful.

Recipe posted by Samantha Minne
Photo: Ronel Muller Thoma

SWINEAPPLE

SWINEAPPLE RECIPE
SWINEAPPLE
1 Large Pineapple (Larger the better)
12 Rashers good quality bacon
5/6 Boneless Pork Ribs
1 Bottle rib glaze

Heat oven to 180 degrees C. (Or use a BBQ Smoker if you have one)
Peel the pineapple, cut off one end (do not discard) and carefully hollow out the centre leaving an outer edge of approx 1″ thickness.
Stuff the hollowed out pineapple with the boneless pork ribs, pack them in as tight as you can!
Carefully position the pineapple end you saved earlier back onto the end of the pineapple.
Wrap the pineapple/ribs with the rashers of bacon, you can pin them in place with cocktail sticks if necessary.
Generously smother the “Swineapple” with the bottle of rib glaze
Place in the pre-heated oven/ BBQ smoker for 4 1/2 – 5 hours.

Slice and enjoy!
Posted by Samantha Minne

CARAMEL UPSIDE DOWN CAKE

CARAMEL UPSIDE DOWN CAKE
½ cup packed brown sugar
3 tablespoons unsalted butter, cut into several pieces
About 2 bananas, sliced in ¼ inch rounds
½ cup chopped walnuts or pecans (optional)
1½ cup whole wheat flour
¾ cup white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup mashed overripe bananas
2 large eggs
⅓ cup coconut oil or oil of choice⅓ cup buttermilk
1 teaspoon pure vanilla extract
For the Caramel Glaze:
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons heavy cream

Preheat the oven to 160 degrees C. Grease a 9X5 inch loaf pan.
Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.
Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
Pour the batter over the sliced bananas in the pan.
In an oven preheated , bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.
Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.
To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top).Recipe: Amanda Boylson