Printer Friendly

Chef's choice; KITCHEN.

Byline: GREAT COOKING WITH STEVE RICHES

GREAT RECIPES EACH WEEK FROM OUR CELEB COOKS

Two great dessert dishes are among 200 fail-safe recipes in the latest brilliant baking book by TV and cookery school star, Rosemary Shrager...

BANOFFEE PIE

"I have had dreadful banoffee pies in my time, over-sweet and with too much cream. When it's made properly it's absolutely wonderful. This one is drizzled with a dark chocolate sauce, which takes the edge off the sweetness.

SERVES 6-8

80g unsalted butter

75g caster sugar

200ml caramelised condensed milk

3 large bananas, sliced

50g pecans, roughly chopped

For the base:

200g digestive biscuits

50g pecans

80g unsalted butter, melted and cooled

For the topping:

250ml double cream

65g icing sugar, sifted

For the chocolate sauce:

100g dark chocolate (60-70% cocoa solids), broken into pieces

25g unsalted butter

1 tablespoon double cream

1 Line the sides of a 22cm loose-bottomed tart tin with baking parchment.

2 To make the base, crush the digestives and pecans into fine crumbs, then stir in the melted butter. Spoon the mixture into the tart tin and press evenly over the base and slightly up the sides. Chill in the fridge for 30 minutes.

3 Meanwhile, make the filling. Slowly melt the butter with the caster sugar in a saucepan, stirring all the time, and bring to the boil. Continue boiling until it becomes a caramel colour, then fold in the condensed milk and take off the heat.

4 Fold the bananas and pecans into the caramel sauce, then spread the mixture over the biscuit base. Chill in the fridge for 1 hour.

5 To make the topping, whip the cream to soft peaks and fold in the icing sugar. Spoon this mixture over the banana filling.

6 To make the sauce, melt the chocolate in a heatproof bowl set over a saucepan of simmering water (make sure the bowl does not actually touch the water). Fold in the butter, then stir in the cream. Drizzle the sauce over the pie and serve.

CARROT CAKE & MASCARPONE ICING WITH CONFIT ORANGE

"I rarely find carrot cakes that I really love, but this one is special, a very soft, moist cake, sweetened with honey, dates and carrots. You don't have to include the icing and confit orange topping, but if you do you can serve the cake as a pudding. Lovely!

SERVES 6-8

250g runny honey

100g carrots, finely grated

180g dried stoned dates, chopped

1 teaspoon ground nutmeg

2 teaspoons ground cinnamon

100g unsalted butter, plus extra for greasing

200ml water

200g plain flour

2 teaspoons bicarbonate of soda

100g walnuts, roughly chopped

3 eggs

For the icing:

200g mascarpone

200g icing sugar

1 teaspoon vanilla extract

200g thick creme fraiche

zest of 1 orange

For the confit orange:

zest of 3 oranges, cut into very fine strips

150g granulated sugar

200ml cold water

1 Place the honey, carrots, dates, spices, butter and water in a saucepan and heat until the butter has melted. Simmer for 5-7 minutes, then set aside until lukewarm.

2 Put the flour, bicarbonate of soda and walnuts into a large bowl. Beat the eggs into the honey mixture, then pour into the flour mixture and mix well.

3 Butter a 20cm springform or loose-bottomed cake tin, then line the base with baking parchment. Pour in the cake mixture, level the top and bake in an oven preheated to 1800C/Gas 4 for 45 minutes, or until firm to the touch. Cool in the tin for 10 minutes, then transfer to a wire rack until cold.

4 To make the icing, put the mascarpone in a bowl and sift in the icing sugar. Add the vanilla and beat until smooth. Fold in the creme fraiche and orange zest.

5 To make the confit, place the orange zest in a heatproof bowl and cover with fresh boiling water. Leave for 30 seconds, then drain and refresh in cold water. Repeat twice more, using fresh boiling water each time. Put the sugar and cold water in a small saucepan, bring slowly to the boil, then add the orange zest and simmer for 15-20 minutes, until translucent. Drain and leave to dry.

6 To serve, spread the icing over the cake and garnish with the confit orange.

NEXT WEEK

VALENTINE WARNER'S SMOKED TROUT AND WALNUT SAUCE

Bake your DREAMS come true!

Do you fancy setting up your own baking business? Well Tate and Lyle could be making your baking dreams come true because they're giving five budding bakers the opportunity to win PS5,000, as well as the chance to win thousands of prizes, including hampers and masterclasses abroad. Visit tasteandsmile.com/ baking dreams to find out how your baking dreams could come true.
COPYRIGHT 2014 MGN LTD
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2014 Gale, Cengage Learning. All rights reserved.

 
Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Features
Publication:The People (London, England)
Date:Apr 27, 2014
Words:788
Previous Article:Sunday Supper; Savvy cooks' tips; SMART IDEAS AND TASTY FOOD FOR LESS; FOR LESS THAN A FIVER.
Next Article:MURDERED BY HER TWO BEST; When Skylar Neese went missing her best friends pleaded for her safe return, but they knew she wasn't coming back...
Topics:

Terms of use | Privacy policy | Copyright © 2018 Farlex, Inc. | Feedback | For webmasters