Method: Crust: Mix the crushed biscuit with the melted butter and put it in your bowl you want to use for your cheesecake/tart. Push down firmly to make crust. Sprinkle some dried cranberries over crust…this is optional but delicious. Filling: Mix the yogurt, mascopone and condensed milk and pour over crust. Put in mocrowave for 4 minutes on HIGH Let it cool down and then refrigerate. For decoration you can sprinkle pecan nuts on top.
Original Source: Original recipe RSG radio improvised by Berdine Esterhuyse Posted by Nata Slabbert Vorster
I sliced the bananas in half lengthwise and then fried them in the pan with some butter. I had to add a bit more butter here and there as I went along to keep it from sticking. Once they were caramelized on both sides, I took them out of the pan and set aside. Then I scooped a couple of heaped teaspoons of brown sugar into the warm butter and stirred to dissolve. To that, I added a bit of whipping cream – I only had about 30mL or so left after using the rest in another recipe, so I used what I had. I think it could do with more cream to balance out the sweetness. Anyway, I took it off the heat and stirred in the cream. Then I poured the toffee over the bananas and served it with ice cream.
It is extremely decadent and very sweet. Next time I’ll serve it with whipped cream (unsweetened) or leave the toffee. But it was certainly very good this way too, if you like it sweet.
Source: Corlea Smit made it up from online recipes