BAKED BRIE

WITH APPLE CARAMEL

INGREDIENTS

- 1 Small wheel of Brie
- 2 tbsp Zany’s Apple Caramel sauce
- 1 Tbsp -Roasted walnuts
- Apple slices/crackers/ Baguette to serve

METHOD

1. Preheat oven to 175 degree Celsius

2. Wrap a wheel of Brie in baking paper and put it in the oven for 15-20 minutes. The brie should ooze but still hold its shape.

3. Drizzle the warm brie with Zany’s Apple Caramel Sauce and roasted walnuts

4. Serve with slices of apple, crackers or baguette

FRUIT SALAD WITH

APPLE CARAMEL DRIZZLE

INGREDIENTS

- Big bowl of mixed seasonal fruit
- 1-2 tbsp of Zany’s Apple Caramel Sauce

- Whipped Cream or mixed nuts and

   seeds (optional)

METHOD

1. Prepare a big bowl of mixed fruit depending on what’s in season. Orange, apple, kiwi, grapes, banana, strawberry, pineapple, work well.

2. Drizzle with Zany’s Apple Caramel sauce

3. Add a dollop of whipped cream or some mixed nuts and seeds for a healthy treat

FRENCH TOAST WITH

APPLE CARAMEL SAUCE

INGREDIENTS

- 4 Slices of Brioche or other good quality thick bread
- 2 Eggs
- 3 Tbsp Milk
- 1 Tbsp Brown Sugar
- ¼ Tsp Vanilla Extract
- ¼ Tsp Cinnamon
- Pinch of Nutmeg
- 2 Tbsp Butter
- Zany’s Apple Caramel sauce to serve

METHOD

1. Whisk the eggs, milk and vanilla extract together.

2. Add the brown sugar, cinnamon and nutmeg and mix well

3. Pour the mixture on a flat plate

4. Heat the butter in the skillet on medium heat

5. Put each slice of bread onto the plate and let it soak the egg mixture before frying in the skillet

6. Serve with a generous helping of Zany’s Apple Caramel sauce

APPLE CARAMEL SMOOTHIE

WITH OATS AND YOGURT

INGREDIENTS

2 Tbsp Quick Cooking Oats
1/2 Cup Water
1/4 Cup Apple Juice
1/4 Cup Yoghurt
2 Tbsp Zany’s Apple Caramel Sauce
3-4 Cubes of Ice
Pinch of Cinnamon

METHOD

1. Add the oats and water and cook either on the gas for 5 minutes or the microwave for 2-3 minutes

2. Once the oats cool down add all the ingredients except the cinnamon and blend till you get a creamy mixtures

3. Enjoy your smoothie with a sprinkling of cinnamon on top or some more Zany’s Apple Caramel sauce

CHOCOLATE BISCUIT FUDGE CAKE

INGREDIENTS

- 1 Bottle Zany’s Belgian Chocolate Sauce
- 1 Packet Marie Biscuit
- 50 gms Butter
- 25 gms walnuts
- 25 gms Raisins

METHOD

1. Melt the butter and add it to Zany’s Belgian Chocolate Sauce. Make sure the sauce is at room temperature.

2. Crush the biscuits into tiny pieces and chop the walnuts.

3. Add the sauce, biscuits, walnuts and raisins together.

4. Line a 5 inch X 5 inch cake tin or loaf pan with parchment paper. Transfer the mixture, pressing it down a little.

5. Refrigerate overnight.

CHOCOLATE MUG CAKE

INGREDIENTS

For cake:
- 2 tbsp all purpose flour
- 3 tbsp Zany’s Belgian Chocolate Sauce
- 1 ½ tbsp sugar
- ¼ tsp baking powder
- 1 tbsp vegetable oil
- 1 tbsp milk
- 1 egg

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To top:
- 1 tbsp Zany’s Belgian Chocolate sauce

METHOD

1. Mix all cake ingredients in a large mug.

2. Microwave for 1 ½ minute.

3. Pour 1 tbsp of Zany’s Belgian Chocolate sauce on the warm cake.

CHOCOLATE

HAZELNUT SUNDAE

INGREDIENTS

- 3 TBSP Zany’s Belgian Chocolate Sauce
- 2 chocolate cream biscuits 
- 3 scoops Vanilla Ice Cream 
- 1 TBSP Crushed Roasted Hazelnuts *

METHOD

1. Gently warm 3 tbsp of Zany’s Belgian Chocolate sauce over low heat or in the microwave for 30 seconds.

2. Pour 1 tbs of the sauce over the insides of a glass bowl.

3. Add 2 crushed chocolate cream biscuits to the bottom of the bowl.

4. Put 3 scoops of vanilla ice-cream.

5. Top with the remaining Zany’s Belgian Chocolate Sauce and 1 tbsp of toasted hazelnuts.

*Whole hazelnuts can be roasted in a dry skillet over medium heat for 2 minutes.

HOT CHOCOLATE - 3 WAYS

INGREDIENTS

4 TBSP Zany’s Belgian Chocolate sauce 
2/3 Cup Whole Milk

METHOD

1. Warm the chocolate sauce and half the milk together in a saucepan over medium heat.

2. Whisk the remaining milk slowly into the saucepan. Continue whisking till the milk starts to boil.

3. Enjoy with some whipped cream if you’re feeling indulgent!

MEXICAN

Add a pinch of cayenne pepper and a generous pinch of cinnamon before serving.

MOCHA

Add a shot of fresh espresso or a tsp of instant coffee to the cup before pouring the hot chocolate.

IRISH

Pour a shot of Baileys into the cup before adding the hot chocolate.

BANOFFEE CUPS

INGREDIENTS

- 1 cup Zany’s Banoffee Sauce
- 4 Digestive Biscuits
- 2 tsp Melted Butter
- ½ cup Cream
- 2 tsp icing sugar
- 1 tsp Zany’s Belgian Chocolate Sauce

METHOD

1. Crush the biscuits and mix with the melted butter.

2. Whip the cream with the icing sugar together.

3. Divide the biscuit mixture and put into 4 glass bowls or small glasses.

4. Add 4tbsp of Zany’s Banoffee Sauce to the biscuit layer in each glass.

5. Use the whipped cream to make the third layer on top of Zany’s Banoffee Sauce.

6. Top with a drizzle of the Zany’s Belgian Chocolate sauce.

7. Chill in the fridge for two hour before serving.

BANOFFEE

MASCARPONE PUDDING

INGREDIENTS

- 1/2 cup Zany’s Banoffee Sauce
- 1/2 Cup Whole Milk
- 1/2 tsp Gelatin
- ¼ cup Mascarpone Cheese
- ¼ cup whipping cream
- 2 tsp icing sugar

METHOD

1. Soak the gelatin in 2 tbsp of water.

2. Heat Zany’s Banoffee Sauce with the milk.

3. Add the gelatin to the mix.

4. Strain the mixture into a glass bowl or small glass.

5. Chill overnight.

6. When its time to serve, whip the mascarpone cheese and cream with the icing sugar.

7. Top each glass with the whipped mascarpone.

BANOFFEE CREPES

INGREDIENTS

- 1 Egg
- ½ Cup All Purpose Flour
- ¼ Cup + 1 TBS Milk
- ¼ Cup water
- 1 tbsp Melted Butter

- Generous helping of Zany’s Banoffee sauce
- Handful of toasted walnuts

METHOD

1. Beat the egg

2. Slowly add flour to make a smooth paste.

3. Add the milk and water making sure there are no lumps.

4. Add the melted butter to the batter.

5. Coat the bottom of a non-stick pan with oil and heat over a medium flame.

6. When the pan is hot add a ladleful of the batter and smear it around the skillet to get a smooth round shape.

7. Flip when the top looks dry to brown the other side.

8. Enjoy with a generous topping of the Zany’s Banoffee Sauce and toasted walnuts.

BANOFFEE

ICE-CREAM SANDWICH

INGREDIENTS

- 1 cup all purpose flour
- ½ cup butter at room temperature
- ½ cup castor sugar
- ¼ tsp baking soda
- ¼ tsp baking powder
- 1 egg
- 1 tsp vanilla
- 3 scoops of vanilla ice cream
- 6 tbsp of Zany’s Banoffee Sauce

METHOD

1. Mix the dry ingredients – flour, baking powder and baking soda. Cream the butter and castor sugar together with a spatula or spoon. Beat in the egg into the butter and sugar mix till its evenly mixed and the yellow of the egg is no longer visible.

2. Stir in the dry ingredients and mix till there are no lumps. Divide into 6 balls and bake on a cookie sheet lined with parchment paper at 190 degrees Celsius for 15 minutes. Cookies are ready when the edges turn brown and crisp.

3. Once the cookies cool make a sandwich with one scoop of vanilla ice cream and 2 tbsp of Zany’s Banoffee Sauce.