Flavours of sani: “from day one they were a hit”

 

A tough journey from the mountains to the sea requires sustenance. The recovery, and relaxing with your mates after the long morning in the saddle, often leads to a beer or two, but equally important is the refuelling that can be done in the chill zones. Many riders look forward to the signature treats of sani2c: on day one, the banana bread at Mackenzie club, and after day two, the crunchies at Jolivet. 

 

We tracked down the recipes for you to try at home, and found out about the people behind the recipes.

 

Nobuhle starts baking the banana bread six weeks before KAP sani2c!

 

Crunchies of Jolivet 

 

Judy and Penny Rosevere, the sisters-in-law who were the first long-serving coordinators of the catering at Jolivet Farm race village, supplied the original recipe for these delicious, more-ish mainstays of the chill zones of day two. They were trialled in year one in 2005 and were such a hit that they have featured every year since. In Judy’s old recipe book, we found the pencilled-in addition of mixed spice and seeds, as well as the oven-temperature sweet spot of 30-35 minutes in the oven rather than 40-45 - we all like a bit of chewy with our crunchies!

 

 

 

Mackenzie Club Banana Bread

 

Sandy van Rensburg runs the community catering efforts at Mackenzie Club, where the signature banana bread has also featured since 2005. She says: “The banana bread recipe is from the late Jules Stone who lived in the area and ran cooking lessons for the local domestic staff. I have been involved in sani2c since the very first one. I live in Underberg now but still run the catering at Mackenzie Club. Nobuhle starts making the banana bread six weeks before the event, and we freeze it - we then defrost it for use at sani2c.” 

 

For the past few years since COVID-19 and now with two events running, she says they make about 350 loaves, but it was many more than that when there were over 1000 riders for three days in a row. 

 

 

 

RECIPES

 

 

Mackenzie Club Banana Bread

 

Recipe from Jules Stone 

 

*Can easily be doubled (quantities in brackets)

 

Ingredients
2 C flour (4C)
½ t salt (1t)
1½ t baking powder (3t)
¼ t cinnamon (½ t)
1 C sugar (2C)
125 ml oil (250ml)
2 beaten eggs (4)
3 - 4 bananas, mashed (6 - 8)
1 t bicarb dissolved in ½ C water (2t in 1 C)

 

Method

• Sift flour, salt, baking powder and cinnamon. Set aside.

• Place oil in a bowl. Gradually add in sugar.

• Add mashed bananas and mix well.

• Add beaten eggs and mix well.

• Add bicarb mixture alternatively with the dry ingredients. Blend well.

• Pour mixture into prepared loaf pan and bake at 180°C for one hour.

• Cool. Close in plastic bags and freeze.

Jolivet Crunchies 

 

Recipe from sisters-in-law Judy and Penny Rosevere

 

 

200 g margarine
7 ml bicarbonate of soda
15 ml golden syrup
500 ml rolled oats (160 g)
250 ml Snowflake white bread flour (140 g)
250 ml castor sugar (210 g)
250 ml desiccated coconut (80 g)

 

* mixed spice and seeds (sani2c addition) 

 

1. Melt margarine and add bicarbonate of soda and syrup.

2. Mix dry ingredients together and combine with the melted mixture.

3. Press into a 20 cm x 24 cm rectangular tin and bake in a preheated oven at 160°C (325°F) for 40-45 minutes, until golden brown. (*sani2c recommends 30 - 35 min)

4. Remove from oven and cut into squares while still warm. Store in an airtight container.

 

Makes about 25

 

VARIATIONS

Substitute the white bread flour with cake flour or brown bread meal.
Substitute golden syrup with maple syrup.

 

TIP

Crunchies will store well in the deep-freezer for 6 months.