Tuesday, August 9, 2011

Careful What You Wish For

 Bob and I very rarely go out to eat.
 This is partly due to the cost , but mostly due to the lack of quality, we have encountered, in food and service.
I am a fairly good cook, I enjoy cooking and spend hours doing anything food, such as looking at cook books, blogs and cooking shows.
In July I took Bob out for a Birthday Lunch, and we orderd calamari, it was so/so. When we got home Bob ate left over's from the fridge. Bob then declaired that the reason we do not enjoy going out to eat more, is becouse "my home cooking is better". I would not go so far as to say my cookings "better", of course I like to go out becouse it is the only time someone cooks for me.
That being said I watched Chucks Day Off last night and he made a pie I know my husband will love.
 I am putting this pie on the menu for the week end.
 I am fearful, if it is half as good as it looked, I may never get my husband to eat out again.

Banoffee Pie

Recipe courtesy Chuck Hughes

Level: Intermediate

4 to 6 servings.Ingredients

•20 Oreo cookies

•1/4 cup butter, melted

•1 can sweetened condensed milk

•2 ripe bananas, sliced

•Juice of 1 lemon

•2 cups 35-percent cream

•1/4 cup icing sugar

•2 tablespoons strong coffee


Chuck Hughes' Banoffee Pie is a fun and highly addictive dessert featuring layers of chocolate, banana and toffee.

Preheat the oven to 350 degrees F.

In a food processor, add the cookies and process until it becomes a crumb-like mixture. Add the butter and process again. Set aside.

Meanwhile, take the condensed milk can and place it in an ovenproof stockpot filled with water. DO NOT OPEN THE CAN. Make sure the can is constantly covered in water. Bake in the oven for 3 1/2 hours. Remove, let cool, open and set aside.

In a bowl, mix the bananas with lemon juice. Set aside.

Whip the cream with icing sugar and coffee in another bowl until soft peaks form.

For Serving: Using a round 4-inch mold directly on the serving plate, put a layer of the cookie mixture, then the slices of bananas, cover with the baked condensed milk (now toffee) and repeat the layers. Remove the mold and garnish with a dollop of cream.


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