Since I was little, I have always been infatuated with make-up. So when I was approached by Raeesah.R from La_maquillage (Ma-kee-yaajh) by Rae to cater for her recent event, I jumped at the opportunity!
Raeesah has been trained by the esteemed London College of Make Up and she commutes between Dubai and South Africa. She has recently introduced her make up workshops to South Africa after great success in Dubai and I was lucky enough to get in on a bit of the action. Trust me this is unlike anything you’ve seen before.
I was in charge of curating the high tea which took place during the event. She wanted a simple yet tasteful menu, which I happily complied with and this is what I came up with
My menu included
- mini mint ganache cakes
- individual banana bread loaves
- avocado and spinach rolls
- kebab and chilli pitas
- Mediterranean bruschetta
- lemon and lime cooler
- pink lemonade
One of the items on the menu which stood out the most was the banana bread. I was so surprised at how much the guests enjoyed them. As promised here follows the recipe for it.
Recipe (via ICCA)
- 3 or 4 ripe bananas ( by ripe I mean black on the outside)
- 1/3 cup melted butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- Pinch of salt
- 1 ½ cup flour
- ½ tsp baking powder
- Preheat oven to 180ᵒc
- Grease your desired baking pan
- In a large mixing bowl mash up your bananas and mix with the melted butter
- Add the sugar, egg and vanilla to the bananas and beat together.
- Lastly sift in the flour, salt, baking powder, and baking soda. Combine with the banana mixture.
- Pour your mixture into your desired baking pan
- Bake for 1 hr if you’re using a loaf pan ,or 20 to 25minutes if you’re using mini loaf pans, cupcake trays or shallow tins.
The RSR twist! I love to add caramel or toffee sauce to my banana bread when serving. The combination of the 2 elements really gives the dish a different depth of flavour! For an extra crunch, I top with chopped pecan nuts and serve with a hot cup of tea.