milkshake combo

Freak-shakes

Let me start by stating the obvious, but dam, its been far too hot in Cape Town recently. I had lofty aspirations about starting my new blog off with something a little different and healthier (oops), but really, who am I kidding, this is milkshake weather.

In my line of work as a chef in Cape Town, most days are spent either cooking food, talking about food, thinking about food or eating food. I want the things I eat at home to be convenient and quick but also to excite me and stretch my creativity. Milkshakes are the perfect lazy dessert, especially for a tired chef, you don’t even have to lift a spoon to your mouth and in heat like this, who wants to spend that much time in the kitchen anyway? The stock standard chocolate shake is always a winner, but it’s never been something to get overly excited about, so on that note I give you the ultimate in Nutella and banana shakes:

THE HOT (chocolate) MESS
(With Nutella, Caramel popcorn and Pretzels)

Serves 2 (generously)

INGREDIENTS:

3 large scoops ice cream
1.5 cups milk
1/4 teaspoon pink salt flakes plus more for decorating
1/4 Cup Nutella
Caramel popcorn and pretzels to decorate (optional)
whipped cream (optional)

METHOD:

Take 1 tablespoon of the Nutella smear it around the rim of a milkshake glass. Sprinkle over a little pink salt and dot the smear with pretzels and caramel popcorn.

Using a blender, blend the ice-cream, milk and remaining nutella together with the 1/4 teaspoon pink salt. Pour into the glass and top with whipped cream, more pretzels and popcorn.

MISO CARAMEL BANANA AND NUTBUTTER SHAKE

serves 2 (generously)

INGREDIENTS:

1/3 cup sugar
1/3 cup water
2 tablespoons cream
3 Table spoons miso paste
1 Banana (chopped into chunks)
1 teaspoon butter
3 large scoops ice cream
1.5 cups milk
2 table spoons nut butter of choice

optional decor
Whipped cream
brûlée banana
pretzels

METHOD:
In a small pot combine the sugar and water and bring to the boil. Boil the mixture until the sugar turns a dark caramel brown, then add the cream and miso paste and remove from the heat. It is important to take your caramel to quite a dark colour, or the shake will be sickly sweet, but be careful not to burn the mixture! Miso pastes vary, so you may want to use a little more or less than I did. The caramel should be salty/sweet and spreadable.
Before the caramel cools, spread some around the rim of your milkshake glass.
Place a frying pan on a medium heat and add the butter and banana. Cook the banana until golden and soft.
Add the banana, remaining caramel, ice cream, milk and nut butter into a blender and blend until smooth.
Pour into the milkshake glass and top with whipped cream and a brûlée banana.

To make your brûlée caramel banana, slice a banana in half lengthways. Sprinkle enough castor sugar over the banana to coat it in a fine layer. Using a blow torch or the grill setting of the oven, caramelise the sugar until golden.

Comments 10

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