Banoffee Pie

Background

Banoffee Pie on Wikipedia. Ian Dowding on how he invented Banoffee Pie in 1971.

Ingredients

200 g Digestive biscuits, fairly finely crushed
50 g soft brown sugar
100 g butter
2 tins condensed milk
bananas
cream
chocolate Flake, crushed

Method

  1. Crush the biscuits either in a plastic bag with a rolling pin or in a food processor.
  2. In a small pan, melt together the butter and sugar. When bubbling nicely, take off the heat and stir in the biscuit crumbs.
  3. Line a cake tin with foil and press the biscuit mixture into it to form a base. Chill in the fridge to set.
  4. Put the tins of condensed milk (unopened) into a pan and cover with water. Bring to the boil, cover and simmer gently for 2 hours. Keep an eye on the pan and ensure that the tins are aways covered by water. Top up with boiling water, as required.
  5. Allow the tins to cool for just 5 minutes. Open very carefully (the hot filling may ooze or explode out and is very hot). Spread over the base. Allow to cool.
  6. Slice the bananas and layer over the toffee.
  7. Whip the cream until thick and spread over the banana. (Uncovered banana will turn black to make sure to cover it all.)
  8. Crush the Flake in the packet then spread the crumbs over the top of the cream.
  9. Enjoy!

Cauliflower Cheese

Vegetarian. Serves: 4 (easily). Prep. and cooking: 35 mins.

Always a reliable filling meal.

Ingredients

1 large cauliflower
50 g flour
75 g butter
½ l milk
100 g fresh cream
50 g grated Gruyère cheese
salt and pepper
pinch nutmeg

Technique

Wash the cauliflower and separate into small florets.  Boil gently in salted water for 10 minutes.

Prepare the Béchamel sauce:  Melt 50 g of butter in a saucepan and blend in the flour gradually, stirring constantly to avoid any lumps.  Pour in the milk slowly, stirring all the time.

Bring to boil and leave to look for 5 minutes.  Add the salt, pepper and nutmeg.  Remove from the heat and blend in the fresh cream.

Heat the oven to 230℃.  Strain the cauliflower.  Butter a gratin dish with the remaining 25 g of butter.  Arrange the cauliflower florets on it and pour over the Béchamel sauce..  Scatter with grated cheese and cook in the over for about 15 minutes before serving immediately.

Note:  Cheddar cheese can be substituted for the Gruyère quite happily and can also be mixed into the sauce, if desired..

Chocolate and Raspberry Trifle

Ingredients

1 packet amaretti biscuits
1 packet raspberries
300 ml whipping cream (or mixture of cream and "Dream Topping")
1 jar raspberry jam
1 slab dark chocolate

Method

(Very simple to make but looks impressive.)

  1. Whip the cream.
  2. Lightly crush the biscuits.
  3. Put the jar of jam into the microwave to heat, with the packet of broken dark chocolate.  Stir until thoroughly mixed.
  4. Layer each of the ingredients in a bowl (or individual glasses) until all are finished.
  5. Top with a few left over raspberries.

Fajitas

You will need

chicken breasts cut into thin strips, less than 1 cm thick
red peppers cut into thin strips
onions sliced thinly
oil for cooking
1 packet fajita mix
serve
with		 tortillas
sour cream
guacamole and
salsa

Method

  1. Fry the chicken in a non-stick frying pan with a little oil, until golden.  Remove and drain. 
  2. Fry the onions and then add the peppers.  The peppers should still be a little crunchy.
  3. Add a packet of fajita mix and add the chicken back in.  Stir for about 3 mins.

Serve with tortillas, sour cream, guacamole and salsa.

Leeky Salmon Parcels

You will Need

salmon cut into chunks
leeks chopped finely
frozen peas no need to thaw
cream a dollop for each parcel
greaseproof
paper		 in squares, each large enough for each parcel

Method

  1. Cut the leek finely and the salmon into chunks.
  2. For each person: put both in the middle of a sheet of greaseproof paper.
  3. Add a dollop of cream and some peas.
  4. Tie the greaseproof paper into a parcel.
  5. Cook in the microwave for 5 mins.
  6. Serve with fresh bread.