Banoffee Pie

I do not think this yummy yummy recipe needs any introduction. It is so fast and easy to make and equally fast and easy to disappear from your fridge. This is the recipe that we use. This recipe was invented by Ian Dowding and Nigel Mackenzie at The Hungry Monk restaurant in Jevington, East Sussex back in 1972. So here is the original recipe straight from The Hungry Monk. Although the inventors will not definitely agree instead of the pastry you can use a crushed  biscuits / melted butter base. Come on give it go!!!!!

• 350g Shortcrust Pastry or 300g crushed Digestive or Hob Nobs biscuits and 100g melted butter
• 1 tin Caramel [Dulce de Leche] or 1 tin of Sweetened Condensed Milk boiled in the can for 3 hours
• 3 ripe Bananas, cut in slices
• 375ml Double Cream, whipped
• 1 tbsp Caster sugar
• 1/2 tsp powdered instant coffee or grated dark chocolate to decorate (optional)

Method

1. Preheat the oven to gas mark 5 (190°C). 
2. Lightly grease a 10in x 1.5in flan tin. 
3. Line this with the pastry thinly rolled out. Prick the base all over with a fork and bake blind until crisp. Allow to cool.
4. Whip the cream with the instant coffee (if used) and sugar until thick and smooth. 
5. Spread the toffee over the base of the flan. NOTE: IF USING THE BOILED CONDENSED MILK TINS BE CAREFUL NOT TO BOIL THEM DRY AS THESE MIGHT EXPLODE!!
6. Peel and halve the bananas lengthways and lay them on the toffee.
7. Finally spoon or pipe on the cream.
8. Grate the chocolate on top.
9. Enjoy!!!

R & A

Parmigiana di Melanzane - Italian Aubergine & Parmesan Bake

This recipe originates from Sicily (although some say it comes from Naples and some even say it comes from Parma). It is a sort of lasagne but using slices of gorgeous grilled aubergine instead of pasta. Parmigiana is one of our favourite dishes and it ignites your Mediterranean taste buds with every bite you munch on!! So here goes our take on this delicious recipe...you will need...

• 4 large aubergines, sliced lengthwise in 1cm slices
• 4 large vine tomatoes, sliced and deseeded
• 2 cans chopped tomatoes [polpa]
• 3 garlic cloves, finely chopped
• 1 small onion, finely chopped
• Fresh basil leaves
• 2 [x125g] mozzarella balls, sliced
• 100g parmesan, grated
• Ground black pepper
• Olive oil
• Vegetable oil, for frying
• Coarse sea salt

How to...

1. Put the sliced aubergines in a colander across each other and sprinkle with salt between the layers. Put the colander in a bowl or sink and leave covered with a plate for about 90 minutes to remove the bitter juices from the aubergines.
2. In the meantime prepare the sauce by gently frying the onion and garlic until soft and transparent. Add the chopped tomatoes, about 6 large hand torn basil leaves, the ground black pepper to taste and a glug of olive oil and simmer for about 30 minutes. Set the sauce aside.
3. Wash the aubergine slices from the salt and make sure you pat them dry well by using kitchen paper or a clean tea towel.
4. Pre-heat the oven at 175°C.
5. Start frying the aubergine slices until tender, drain on kitchen paper to remove excess oil.
6. When all the slices are done, start layering the Parmigiana. Start with a layer of tomato sauce, then a layer of aubergines, loads of grated parmesan, about 6 basil leaves, about 6 tomato slices and some sliced mozzarella.
7. Keep repeating this procedure until all ingredients are used, make sure to cross the pattern of the aubergines, for example, if you put the first layer down horizontally, put the next vertically and so on.
8. Finish the top by more parmesan, sliced tomatoes and torn basil leaves.
9. Put into the pre-heated oven and bake for about 35 minutes or until you a nice bubbly golden surface.
10. Leave to stand for about 10-15 minutes and serve.

Enjoy!!

R & A