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COURTESY CHEF MEGAN MEIKLE \u2026 A PASTRY CHEF<\/em><\/span> CANDIED WALNUTS RECIPE<\/span><\/strong> CARAMEL GANACHE CHOCOLATE SAUCE<\/span><\/strong> To Assemble:<\/span><\/strong> BANANA BRU\u0302LE\u0301E:<\/span><\/strong> COURTESY CHEF MEGAN MEIKLE \u2026 A PASTRY CHEF BANANA FRENCH TOAST Eggs, beaten 1. Cut the banana bread into 2cm thick slices. 2. Heat a frying pan with a little oil. 3. Dip the banana bread slices into the egg wash. 4. Fry off the banana bread until golden and crisp on all sides. CANDIED […]<\/p>\n","protected":false},"author":1,"featured_media":27350,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[105],"tags":[],"class_list":["post-25214","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eid-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2019\/05\/Eid-Dessert-Recipe.png?fit=400%2C250&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-6yG","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-05-01 09:10:52","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/25214","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=25214"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/25214\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/27350"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=25214"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=25214"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=25214"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/span>
\nBANANA FRENCH TOAST<\/span><\/strong>
\nEggs, beaten<\/span>
\n1. Cut the banana bread into 2cm thick slices.<\/span>
\n2. Heat a frying pan with a little oil.<\/span>
\n3. Dip the banana bread slices into the egg wash.<\/span>
\n4. Fry off the banana bread until golden and crisp on all sides.<\/span><\/p>\n
\n50g sugar 20g water 50g walnuts Pinch salt<\/span>
\n1. In a saucepan heat the sugar and water to 115 degrees Celsius.<\/span>
\n2. Add the walnuts to the syrup and stir over medium heat until the caramel becomes a deep\u00a0<\/span>amber colour.<\/span>
\n3. Season with salt and spoon out over a piece of greaseproof paper to cool.<\/span>
\n4. Once cool, break into smaller bite-sized pieces.<\/span><\/p>\n
\n<\/span><\/strong>
\n50g sugar<\/span>
\n120g cream<\/span>
\n120g white chocolate Pinch salt<\/span>
\n1. To make the caramel base, pour the sugar into the base of a pot and stir over medium heat until a smooth caramel, amber in colour is reached.<\/span>
\n2. Add the cream a little at a time and bring to a boil.<\/span>
\n3. Pour over white chocolate and stir until melted and smooth.<\/span>
\n4. Season with salt to taste.<\/span>
\n5. Refrigerate until set.<\/span><\/p>\n
\n100g cream<\/span>
\n70g chocolate<\/span>
\n10g cocoa powder<\/span>
\n1. Heat the cream and pour over the chocolate and cocoa powder.<\/span>
\n2. Mix until the chocolate is completely melted and the mixture is smooth and bright.\u00a0<\/span><\/p>\n
\n1. Pour a little chocolate sauce in the base of a bowl.<\/span>
\n2. Dot around the caramel ganache.<\/span>
\n3. Top with the candied walnuts and banana bru\u0302le\u0301e.<\/span>
\n4. Finish off with vanilla ice cream and the banana French toast.
\n<\/span>
\nVANILLA ICE CREAM RECIPE<\/span><\/strong>
\n375g cream<\/span>
\n125g milk<\/span>
\n1 each vanilla pod 100g sugar<\/span>
\n5 egg yolks<\/span>
\n1. Bring the milk and cream to a simmer with a vanilla pod, split in half.<\/span>
\n2. Allow for the vanilla to infuse into the cream.<\/span>
\n3. Make a paste with the egg yolks and sugar.<\/span>
\n4. Temper the hot cream into the cold egg mix, by adding a little of the hot liquid at a time,\u00a0<\/span>stirring continuously.<\/span>
\n5. Pour back into a saucepan and while stirring continuously, bring the mixture up to 83 degrees\u00a0<\/span>Celsius.<\/span>
\n6. Strain through a fine mesh sieve and allow the anglaise time to cool down.<\/span>
\n7. Once cool, churn the ice cream base following the manufacturer’s guidelines of your ice cream\u00a0<\/span>machine.<\/span><\/p>\n
\n1 banana Sugar<\/span>
\n1. Cut the banana into even rounds<\/span>
\n2. Sprinkle each banana slice with sugar and bru\u0302le\u0301e with a blow torch.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"