Month: November 2013

banoffee pie

| kahmen
I know I was supposed to whip the cream. It was a long day, ok?
I really did mean to whip the cream, but sometimes loose & unstructured is just fine.

Even the most savoury-toothed person would have to admit that there’s something quite delightful about the idea of banoffee pie.

The name immediately conjures up all sorts of lovely images: golden, sticky caramel cascading onto a bed of crunchy biscuit crumbs; smooth slices of pale sunshiney banana; and curls of rich, bittersweet chocolate raining down in a dark flurry onto fluffy clouds of whipped cream.

You may think I’m waxing ridiculously lyrical, but you’ll understand when you eat it.

There are lots of variations of banoffee pies, but all of them involve the delicious combination of banana and toffee, and most will advise you to add whipped cream to the top. I feel, however, that there would be no great crime in adding chocolate or nuts or honeycomb pieces or even a smattering of peanut butter. These things are meant to evolve.

This banoffee pie doesn’t need to be baked, so it’s perfect for the oven-free amongst us. Who said that tiny kitchens need be deprived?

You can make this gluten-free if you like.
You can make this gluten-free if you like.

Banoffee pie
250g digestive biscuits (I used gluten-free biscuits, but feel free to go ahead and use whatever digestives you like)
2 x 100g unsalted butter
100g dark brown sugar (I used muscovado)*
400g can of condensed milk
4 bananas
300ml double thick cream

Grease a 20cm loose-bottomed springform cake tin.

Crush the digestives into powder; I used a freezer bag and a Vegemite jar to work off some aggression, but a rolling pin would probably be faster.

Melt 100g of butter and add to the digestives, mix into a soft, damp sand.

Press the biscuit mix into the cake tin, coming slightly up the sides and making sure it is packed tightly. You want to form a hollow that is about 1.5cm deep.

A biscuit base doesn't need to be baked
a biscuit base doesn’t need to be baked

Place the tin into the freezer for at least 20 minutes.

Meanwhile, place 100g of butter and the sugar into a pot and melt together, stirring constantly.

When you can no longer feel the sugar granules, add the condensed milk and bring to a rapid boil, stirring constantly. Boil for at least two minutes, until the mix forms a golden, caramel colour.

thick, luscious caramel
thick, luscious caramel

Allow to cool slightly, then pour the caramel into the biscuit base and place in the refrigerator for at least one hour.

at this point, it's just a toffee pie
at this point, it’s just a toffee pie

Before serving, top with sliced banana and whipped cream.

Note: A few of my guests thought this pie was a little too sweet, so I’d say you could safely reduce the sugar content. I haven’t tried it out to see how it goes, but next time I’d try halving the sugar. I mean, that almost makes it healthy – right?

warm tortellini salad

| kahmen
warm tortellini salad
a winter salad

Don’t laugh, but there are tortellini on my salad.

Sometimes I suspect the best food combinations have less to do with a considered stroke of genius and more to do with indecision, greed or laziness. Breakfast or lunch? Brunch sounds great! Meat or bread first, or keep playing cards? Hello, sandwich! Croissant, or donut? Behold the cronut! (tastier but much less amusing than its croissant/flapjack hybrid cousin, the crapjack.)

All of this is justification for what I’m sure you’re going to love, even if it does sound a little strange at first: a warm tortellini salad.

I’ve recently come back from Australia and moved into a new flat, which means that the cupboards are crazily, disconcertingly bare. The local Sainsburys is being far less cooperative than my old Tesco (why are the washing gloves not next to the washing up liquid? Why are dried pulses not in the vegetable or rice sections? For the love of God, are there any insoles left in London?), but I will prevail in time, and my cupboards will go back to looking like I’m preparing to sit out a small nuclear disaster.

In the meantime, though, supper is the quickest-of-quick meals: pasta and sauce.

There’s really nothing like coming home in the freezing sleet and gale force winds and diving into a pile of warm, comforting pasta. I suspect that my brief and unsuccessful stint at proper low-carbing had more than a little to do with my ongoing love affair with spaghetti. Pasta is a hug on a plate.

The thing is, pasta doesn’t have the healthiest reputation, and the vitamin content of a jar of sauce is not spectacular. But salads are just so cold and uninspiring at this time of year. What’s a girl to do?

The warm tortellini salad is the best of both worlds: a moderated helping of pasta and all the nutritional goodness of a salad. If you time it right, the pasta will still be warm and the salad crisp, and you’ll feel virtuous and beloved all at the same time.

Warm tortellini salad
150g tortellini
Salad of choice – I use baby spinach, plum tomatoes, capsicum and chestnut mushrooms
Good balsamic vinegar

Boil a pot of water whilst you prepare the salad vegetables.

Salt the boiling water and cook the tortellini as directed on the pack. While you’re waiting, place the salad on a plate.

Drain the tortellini and add to the salad. Drizzle with balsamic vinegar.

It’s almost embarrassing to call this a recipe, but there you have it. I will say that tortellini is very easily overcooked (even when the directions say 3 minutes) and I really dislike soggy pasta, so I tend to knock a minute or so off the cooking time. Enjoy!