Banoffee pie

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Turn that Banoffee pie into your next sweet winter warmer; with sticky toffee sauce, tender banana spelt cake and pancake crumble.craving more? check out TasteSpotting
Turn that Banoffee pie into your next sweet winter warmer; with sticky toffee sauce, tender banana spelt cake and pancake crumble.craving more? check out TasteSpotting
about 2 hours ago
1. Preheat the oven to 160°C/325°F/ Gas 3. In a food processor, process the flour and diced butter until crumbed. Stir in the caster sugar and mix to form a soft, pliable dough. 2. Press into a 20cm/8in loose-based flan tin (quiche pan)...
1. Preheat the oven to 160°C/325°F/ Gas 3. In a food processor, process the flour and diced butter until crumbed. Stir in the caster sugar and mix to form a soft, pliable dough. 2. Press into a 20cm/8in loose-based flan tin (quiche pan). Bake for 30 minutes. 3. To make the filling, place the butter in a pan with the condensed milk, brown sugar and syrup. Heat gently, stirring, until the...
5 days ago
To find an oasis in an urban jungle is a delight in itself. That’s the first thought that flashes through the mind as you enter Fio Cookhouse and Bar in Nehru Place, New Delhi. Having experienced Fio before, the serenity is not new...
To find an oasis in an urban jungle is a delight in itself. That’s the first thought that flashes through the mind as you enter Fio Cookhouse and Bar in Nehru Place, New Delhi. Having experienced Fio before, the serenity is not new but yet, it is all new. I’m twiddling words because the ambiance is really awe inspiring. Ceiling to floor, library style shelving, cookbooks, antiques, cookware and serve-ware adorn the beautiful hardwood shelves. It’s a burst of intellect, European style! I fell in love with the teal cake stands and some of the books; the space is very well used, no false ceiling, plenty of light and plenty of green. Almost makes you pray the food holds up (psst, it did!). The original Fio is nestled in the lush environs of a botanical garden; lavish, al fresco and very bistro chic. The new one is a contrast in terms of styling – brisk and crisp, very business cool which is ideal for the location. Founder/Owner, Vineet Wadhwa has over 30 years of experience in the culinary industry and you can hear stark notes of passion when he speaks. Fio is his baby and he has certainly nurtured it well, the definitive product of experience and innovation! We started with Vineet’s recommendation, The Cookhouse Salad (395) and the Flamed Feta Salad (375), both of which were good choices for an ‘eater’ like me. I love fresh cheese in salads and this was a generous portion. The Flamed Feta was a salad of bell peppers, cucumber, tomato and olives, with a slab of grilled feta on top; a stellar choice for vegetarians. I loved the herb vinaigrette and if I was on a working lunch, this would suffice as a meal. The Cookhouse Salad was beautifully Mediterranean: goat cheese, cherry tomato quenelles, snow peas, corn, green apple (fab!!), baby greens and figs; I loved the sweet/savoury combination. Our second course was a hand tossed pizza with a topping of artichoke, pickled baby tomato, pepper and green chilli (495). The green chilli is super – slivers, gently roasted, providing a kick for the artichokes, which despite being canned turn out okay if grilled as a topping. For the main course we had Seared Tenderloin Chimichurri (795), essentially a versatile grilled meat sauce from Argentina, Fio’s had thick cut bacon bits. I asked for a medium-well done steak and got exactly that, nicely portioned into medallions, making for no fuss eating. Portion size is pretty good, so order accordingly. We also tried the Olive Crusted Red Snapper (795), a massive portion of fish, nicely seasoned, well cooked and thank God not Basa! I loved the baked aubergines and salsa verde it was served with. This was a lovely meal, enjoyed with a house made bread basket and their signature mocktails, which we loved. I’m waiting to go back once their bar gets going. Apparently the ambiance in the evening is starkly different, with mood lighting, peppier music and a few grills added to the menu. We completed this marathon afternoon with some of the best desserts I have had in a long time, at least in the comfort food variety, Tiramisu (333) and Banoffee Pie (333), served in adorable mason jars. I suggest you drop in for dessert if you can’t make time for a meal. Fio is such a respite and a delight!
20 days ago
Salty Banoffee Pie from the cookbook "Food, Love and Life from Dalia's Kitchen" {recipe}craving more? check out TasteSpotting
Salty Banoffee Pie from the cookbook "Food, Love and Life from Dalia's Kitchen" {recipe}craving more? check out TasteSpotting
22 days ago
{recipe} deliciously decadent Banoffee Pie inspired cupcake recipecraving more? check out TasteSpotting
{recipe} deliciously decadent Banoffee Pie inspired cupcake recipecraving more? check out TasteSpotting
23 days ago
Messy Salted Banoffee Pie {recipe}craving more? check out TasteSpotting
Messy Salted Banoffee Pie {recipe}craving more? check out TasteSpotting
2 months ago
I would never say I am a good cook. When people ask me, I simple say ‘I love to cook’. And I do. I have been interested in cooking since I was 10 years old. Even at that young age I realized that yummy food makes better people. Progress ...
I would never say I am a good cook. When people ask me, I simple say ‘I love to cook’. And I do. I have been interested in cooking since I was 10 years old. Even at that young age I realized that yummy food makes better people. Progress report cards got signed a lot easier after my dad had a plate of mom’s signature shrimp roast. And I always managed to beat my brother at Mortal Kombat when he was busy eyeing that slice of chocolate cake. That’s enough for a kid to understand that you can rule the world with food. But I am not anywhere close to being a culinary goddess. I don’t measure ingredients, I skip steps, I cheat. And I can definitely not make a great dish to taste the same way twice. But, people do like my food. And I don’t pay them to say it. *tiny victory dance* So I am going to share my very own Ten Never-Fail pointers put together over the years to help me become a fake good cook. 1) Be messy. Only those who order take-outs have a clean kitchen. 2) Never attempt to serve a dish that your guests are more than familiar with. I do make pretty decent Indian food. But, if I have Indian guests at home, I will choose to serve Italian, French, Lebanese, Mexican; anything but Indian. If they don’t know what it’s supposed to taste like, they can’t judge your dish. Bwaahaha! 3) Always cook smaller portions. Nothing screams “good food” better than plates licked clean. When I throw a party, I only make enough that everyone gets one or two bites so they are always left with the feeling of wanting more. Always make 5 interesting dishes in smaller quantities, than one classic dish that they would love at first but would soon get bored with. 4) BUTTER. BUTTER. BUTTER. Also, cheese, cheese, cheese. 5) Make it fun. Put food on sticks, in shot glasses, in a one-size-fits-all spoon. The experience adds to the flavour. Even if it’s just a slice of roasted fig and honey, it would definitely taste better in a spoon, than in an everyday ice cream bowl. 6) Stay away from the classics. People make classics at home. Their mothers make it every Sunday, and you can’t compete with childhood memories. Pick a few dishes that aren’t very popular in any part of the world, master them and make them your own. When you taste a new combination of flavours, you either love it or hate it. But you never think it’s the cook’s fault. You simply assume it is not for you. So either ways, you score. For your innovation. 7) Be funny. Everyone loves a good distraction. So, if your dessert did not come out as great as you hoped, then be extra generous with the jokes around. Make them laugh and forget your mediocre banoffee pie. When they think about it the next day, they will remember the happy tears as they licked the caramel off their spoons. If you are not funny. drop a button off that blouse. Distraction can come from anywhere. 8) If there are kids, sprinkles, sprinkles. sprinkles. Have a cookie or cupcake counter. With a gazillion toppings. Nothing that requires work. Sprinkles, cereals, marshmallows, candy, chocolate sauce, whipped cream, gummy bears, you get the drift. Parents will hate you for it, but it will be worth it when you hear the kids say ‘Can we have more mamma?’. You may lose friends, but if you are looking for a good ego boost, this is the way to do it. 9) The drunker, the tastier. If there is alcohol served at the party, then keep it flowing. For someone who is drunk, just as how people become more attractive, food too gets more appetizing. So hold off serving until everyone has a good two drinks in them. This little tip could save your life. 10) Be generous with herbs and spices. A simple breadcrumb coating tastes a lot better if you spice it with some paprika and parsley. A simple plate of french fries can become gourmet potatoes with some rosemary. Do your homework, make the right match, and you are in the big league. There you have it. All my secrets are out. Well, maybe not all. I do need to keep hosting more parties
3 months ago
DelectablyChic! is excited to present its 4th Annual Summer Bridal feature, our four part series on Wedding Prep, Gifts, The Wedding Day, as well as Best Urban Honeymoon Hotels. Last week, we covered Gifts.  This Week, we are on to The W...
DelectablyChic! is excited to present its 4th Annual Summer Bridal feature, our four part series on Wedding Prep, Gifts, The Wedding Day, as well as Best Urban Honeymoon Hotels. Last week, we covered Gifts.  This Week, we are on to The Wedding Day. Here are this year’s recommendations for ideal beauty products as well as must haves for your big day. For Your Scent: Falling in love is like being wonderstruck so it’s no wonder the aptly named perfume Wonderstruck by Taylor Swift is a fun and fabulous choice for brides this season. For something lighter and more exotic, use The Body Shop’s Moringa body mist which truly smells like a light fragrance of rose petals. For a stronger floral scent, consider Crabtree & Evelyn’s Somerset Meadow eau de toilette  which also comes in a mini 12 ml perfume gel size convenient for your bridal pouch.  This scent has a matching Bath & Shower Gel if you wish to layer. For those who prefer an even gentler scent, a must have is L’Occitane Verveine Eau de Toilette mini 10 ml roller. Not only is a pretty, fresh, light, feminine scent, it also counteracts any smell from sweat you may get if it’s a hot or humid day. For Your Blush: The Body Shop’s Leona Lewis Shimmer Palette in shade Oh Deer! Blush gives a subtle depth to your cheekbones while adding a youthful shimmer glow. For Your Face: A true must-have is Joico Humidity Blocker Finishing Spray which forms a protective shield on your face to block out humidity and ensure your make-up and you look perfect longer. For Your Lips: The Body Shop’s Lip Gloss in Raspberry or Mango gives just a hint of freshness of your wedding lipstick. For more intensity and deeper shimmer, use Crabtree & Evelyn’s Shimmer Lip Gloss in Honey Glace or Raspberry Pink. For Your Nails: OPI comes in some perfect bridal colours including chalk white (Alpine Snow), baby pink (Hawaiian Orchid) and oyster pink (Makes Men Blush).  For a bolder, high impact look, try OPI’s Magazine Cover Mouse from their Couture de Minnie Collection.  It is a red liquid sand with bits of pink and golden shimmer. The Minnie Collection also features a basic candy pink called A Definite Moust-Have. For Your Memories: Don’t forget your Guest Book and Memory Photo Album.  We particularly love C. R. Gibson’s ivory leather set.  The loose leaf Guest Book in style “Promise” is easy for guests to share their well wishes and the album in style Promise has Gift Record pages with numerical stickers so you can actually have a family member volunteer to enter all on the spot! 3 WEDDING DAY MUST-HAVES – 2013: Tide to Go for those unexpected emergencies Mouth Kote Dry Mouth Spray – perfect way to keep your breath fresh even if you don’t wish to eat and in order to protect your lipstick. Gnaw chocolate.  Whether it is the Croc Bar with jelly crocs, Lemon Meringue, Crystallized Ginger, Banoffee Pie or Go Bananas, keep a bar of this decadent Norfolk tongue-in-cheek chocolate handy for any last minute panic attacks, stressouts or even second thoughts.  One piece of this dynamo and you’ll feel both calm and ready to take on the world. Next week our Wedding Series annual guide will continue with Best Urban Honeymoon Hotels. The post Wedding Series, Part 3: The Wedding Day appeared first on DelectablyChic!.
3 months ago
Words & Photography by Felicity SpectorNow I’ve never had Liberian plantain upside down ginger cake before, nor Omani sweetened condensed milk pudding, still less a Timman Jazar rice and carrot based dish from Iraq. Certainly not all tog...
Words & Photography by Felicity SpectorNow I’ve never had Liberian plantain upside down ginger cake before, nor Omani sweetened condensed milk pudding, still less a Timman Jazar rice and carrot based dish from Iraq. Certainly not all together, and all before 7 o clock in the morning in a virtually deserted Soho restaurant.But this was part of the “Around the World in 193 Courses” challenge, an attempt to create the world’s longest tasting menu, with one dish from every country across the globe.A courageous group from the continental food company Unearthed had signed up for the full 24 hours, pledging to try every single one of the dishes. By the time I got there for the last two hours, they were still going strong - just about - the endless succession of dishes washed down with some very large cups of coffee.Eight different dishes had been brought out every hour, on the hour, prepared over the previous few days by team led by an army of trained chefs - aided by a legion of helpers: anything which could be prepared in advance was chopped, baked and plated up ahead of time. This was truly a military operation - not least a tribute to the chefs who managed to keep cooking for the entire 24 hours, even after some exhausting days of preparation. In total, it took five chefs 130 hours in the kitchen to create the entire menu, which included more than 150 separate ingredients.Recipes came from all sorts of sources - I’d supplied one from America - pumpkin pie - although I missed the chance to try it. “That one got eaten HOURS ago”, I was told. Some of the more obscure dishes came from embassies, or NGOs which work in the developing world. Some had been a revelation - the Chilean Pisco Sour was a particular highlight, along with some tasty Syrian kibbeh and some Panama tequila punch. To be honest, I’m surprised the Unearthed team remembered much after that. A low point was, unsurprisingly, some “toasted seasonal weaver ants” which hailed from Zambia. I wasn’t sorry I’d missed out on that one.I settled down to my unusual breakfast - slightly more enthusiastically than the guys from Unearthed who couldn’t quite believe they were still eating. I tucked into the gingerbread, which was rather nice, and something called a Velvet Coffee Creamer tart from Namibia, which was like the middle bit of a banoffee pie, without the banana. Or the biscuit base. Or any coffee. It was delicious. I whisked through some sweet potato frittata from Sao Tome and Principe, which to be honest I would struggle to find on a map, and enjoyed some Slovenian sweet bread. I gave the Yetakelt Wet - a spicy vegetable stew - from Djibouti a wide berth, though: sometimes my chilli allergy comes in handy.My favourite dish was the Somalian sandwich cookie, a fig-roll type concoction - described as a traditional sweet. Who knew they ate fig rolls in Mogadishu? Another stereotype, shattered.And this, I think, was partly the point: as well as aiming for a world record, this was about raising awareness about other countries’ cuisines. Unearthed say their research shows most Britons have only sampled food from between 1 and 7 countries: it’s presumably much higher in London where it’s easy to try street food from all over the world. Maybe not Djibouti, though, or Sao Tome.It wasn’t really about an extreme eating challenge, either, despite the 24 hour marathon. For two days, Unearthed laid on a chance to try a selection of bite sized dishes for £10, with all profits going to Action Against Hunger: the tickets, I was told, were snapped up within a few minutes.I was full of admiration for the team who pulled off the 24 hour feat - and for the idea behind it - celebrating authentic food from across the world in the spirit of curiosity and adventure. As Unearthed brand manager Simon Day put it, as he managed the final spoonful of those 193 dishes - “The idea is to encourage people to unearth exotic new tastes, from Spain to Australia, without stepping on a plane”.Apart from that re
3 months ago
1. Heat oven to 180C/160C fan/gas 4. Crush the biscuits in a food processor, then add the melted butter and pulse to combine. Press the mixture in an even layer into a 24cm tart tin with a removable base. Transfer the tin to a baking she...
1. Heat oven to 180C/160C fan/gas 4. Crush the biscuits in a food processor, then add the melted butter and pulse to combine. Press the mixture in an even layer into a 24cm tart tin with a removable base. Transfer the tin to a baking sheet and bake for 10-12 mins until lightly toasted and set. Leave to cool, then gently release from the tin and put on a serving plate. 2. Spread the caramel over...
4 months ago