Banoffee Pie with Dulce de Leche- scary stuff!

Ban(ana) +(T)offee + pie=
Banoffee Pie is an indulgent but simple, no cook British dessert made from bananas, cream, chocolate and *Dulce de Leche on a base of either pastry or cookie crumbs. It's just one of those flavour combinations that work like a dream.
This is something that I had been meaning to make for a long time. Although Banoffee has become a classic English dessert, *Dulce de leche originates from South America so quite possibly my recent holiday to Brazil stirred a desire in me to taste once again the rich sweet taste of Banoffee Pie.
* Dulce de leche is a toffee/caramel like substance make from heating (for 3 hours!) tinned sweetened condensed milk until it thickens and reaches a golden colour. This itself is a daunting task- they are many warnings about exploding tins :-(....but you should be ok as long as you adhere to certain rules.
So the weekend before last, I risked life, limb and my kitchen units in order to satisfy my craving.
How to make Dulce de Leche:
Place the unopened can(s) of condensed milk in a(n old) large saucepan and cover it completely with water. The advice is to use an old pan but I didn't and my pan was fine. It is an idea to boil more cans at one time as it does store well in the closed tin can or in a sealed (sterilised) container in the fridge- if you can leave it alone- it is very hard to resist just spooning it out of the jar! (You will regret it afterwards)

Bring the water to a boil and reduce heat to a simmer. Place the pan lid on and cook the can, turning every so often, (I set my alarm for 30minute intervals) topping up with water as necessary for 2 1/2 - 3 hours. CAUTION: It is vital that the cans remain completely covered. When the time is up drain rain off the water and allow the cans to cool.
Do not try to open until the can is completely cool so make well in advance. it will be lovely and thick. I used just one can but if you really want to be indulgent use 1 1/2 cans per pie.
In the meantime you can make the crust of choice. I used ginger cookies with cinnamon. It isn't necessary to add extra sugar due to the sweetness of the filling.
RECIPE 1
Banoffee Pie:
180gr ginger cookies (or any cookies like digestive)
85gr butter
heaped tsp cinnamon
1 tin (397 gr)condensed milk ( I used Friesche Vlag from AH)
banana's sliced (I used 5 small)
200ml cream, whipped
cocoa for dusting plus grated plain chocolate.
Spring form, lined with a piece of greaseproof paper
Bash the cookies in a clean bag with a rolling pin or pestle. Heat butter in small pan until just melted. Add crumbs and mix. Press in the base and slightly on the sides of a spring form (mine was 24cm) with a spoon. Cool in a refrigerator.
Whip cream. Now it is a matter of just putting it together, layer of toffee (it will be thick and difficult to spread but don't be tempted to add milk, I did but it doesn't hold its shape good)- banana and cream (or banana- toffee and cream) Cool, just before serving sprinkle lavishly with cacao and grated plain chocolate. Enjoy!

Banoffee Pie even has film star status: It features briefly in one of the all time classic films: Love Actually, in the the painstaking scene where Juliet suddenly realises the true nature of Marks feelings...watch the continuality flaws the box containing the pie changes position several times on the TV stand and even disappears! Here

RECIPE 2
I still had a can over- but no worries, it didn't hang around for long! I fancied something a little different. I love the combination of banana and toffee but wanted a slight change. As I am a confessed chocoholic it didn't take me long to decide what twist to take on the Banoffee Pie - a Choco-Banoffe. I added a layer of rich chocolate *ganache but to conteract the sweetness I decided to make a bitter cocoa pastry base. It gives the pie a rich dark colour.
* Ganache is a French term is an icing or filling for pastries and glazings made from chocolate and cream. It is normally made by heating heavy/double cream, then pouring it over chopped dark chocolate. Note if you use milk chocolate it will not set properly! It should cut like butter.
I adjusted the Jamie Oliver Simple Chocolate Tart by halving the ingredients for the filling. I used my own base.

This photo actually doen't do it any justice, it looks a bit runny, look here

Choco Banoffee:
Pastry:
300gr plain flour/ cocoa to taste (not more than 50gr cocoa 250gr flour)
2 heaped tsp sugar
pinch salt
150gr butter
1 egg, beaten
little water as necessary
24cm spring form/ flan tin, lined with greasproof paper.

Add salt to flour, sprinkle in sugar. Rub the butter in to the flour, add (beaten) egg and enough water (very little) to form a dough. Handle as little as possible. Refrigerate for about an hour, this will rest the dough, it will be easier to handle and is less likely to shrink. Prewarm oven 180c /350f / gas 4
Roll out large enough to line the tin (including sides) Ideally this should rest again- pop it into the fridge for 10 minutes if you have time.
Bake "blind". Place baking beans on greaseproof paper (if you don't have beans carefully prick the pastry case with a fork not piercing completely through the pastry) and cook for 15minutes, remove greaseproof paper/beans and allow to cook for about another 10minutes. It is a fairly thick pastry so needs longer than normal. Leave to cool.
Spread one can of Dulce de Luche on the flan. Add 3 sliced Banana's.

Ganache:
157ml cream
1 level tablespoon caster sugar
pinch of salt
57gr butter softened
227gr dark chocolate
50ml milk
cocoa powder for dusting

Place the cream, sugar and a pinch of salt in a pan and bring to a boil. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny. Sometimes this mixture looks like it has split. Allow it to cool down a bit more and whisk in a little extra cold milk until smooth. Scrape all the mixture into the pastry shell on top of the bananas. Shake the tart to even it out and allow it to cool. Dust with the cocoa powder.
If you really want to push the boat out serve with a dollop of cream. It won't be overly sweet due to the bitter pastry, it balances very well. I have wierd taste buds and added a drizzle of Crema di balsamico.

You could make lots of variations, what about serving as a dessert in individual glasses with a tart fruit (I'm thinking cranberries) on the bottom, then a layer of dulce de Leche and chocolate. Or a bottom layer of sponge soaked in brandy/ liqueur. Or add a topping of toasted and chopped hazelnuts. Or alternatively you could flavour the Dulce de leche with coffee.

So if YOU are looking for a bit of adventure in the kitchen, grab a couple of cans of condensed milk next time you are in your local supermarket and give it a go. You will be richly rewarded.

Striving to become a (domestic) goddess but just ending up with egg on your face

This weekend the kitchen worktop was scattered with a variety of ingredients: Avocado, banana, honey, oatmeal, lemon, cocao and yoghurt. Was this a Ready Steady Cook challenge when the chefs compete to cook a meal out of ‘a bag’ of goodies in just ten minutes? No. We were having a beauty evening and these were our face mask ingredients.
Who doesn't want to be seen as a (domestic) goddess?
One of my favourite TV personalities is Nigella Lawson (note I say TV personality because she has no professional training as chef or cook). To me she is THE (Domestic) Goddess. I watch in awe as this gorgeous, charismatic woman prepare lavish dishes often overdressed for the occasion (not an apron in sight) hair flowing gracefully around her shoulders. Or she is under-dressed: I was amazed to watch a video of her preparing Christmas dinner in a beautiful satin (or silk?) dressing gown! If I followed her approach in the kitchen I would be a walking fire hazard, my dressing gown would be scorched, stained and ruined, and it would be horrific to watch someone remove a strand of hair from their plate/mouth... So be it…I resign myself to falling somewhat short of being a domestic goddess. Practical clothes, check. Hair tied back, check. I do however own 'a little black dress' apron, that's as glam as it gets.
Nigella has such a passion for food and more importantly a passion for eating, especially rich and indulgent food. Seemingly with little regard for her figure, which is fantastic. With her shapely curves she is seductive and flirtuous, also gaining the title queen of food porn. She is like Marmite, you either love her or hate her; she awakens something in all of us whether it is jealousy or admiration.
Has this glamorous, stunningly beautiful woman of 49 years old (in 2009, yes, it is amazing!) stumbled on the fountain of eternal youth? I wonder if she is sharing her recipes but keeping her beauty secrets close to her voluptuous bosom. Perhaps she has accidentally discovered the benefits of using certain food for nourishing her perfect flawless skin. It seems that the same things that are good for the inside are also good for the outside. It must be more advantageous to cover your skin with something containing no chemicals, additives, preservatives or colouring... Ancient beauties like Cleopatra bathed in milk and honey, which at the time was considered very extravagant.
Today the cost of ingredients for face masks is minimal, compared to the cost of most ready-made beauty products. I think we all have some concerns about parabens and microbeads. Furthermore they are quick and simple to make. Our little mixes looked quite delicious too... in fact almost good enough to eat!

We used ground oatmeal (ground in a pestle and mortar), which works as an exfoliant and absorbs impurities, mixed with yoghurt, which also cleanses and hydrates the skin together with honey which is effective as an antiseptic, and a healer of minor skin damages, allergies or skin rashes as well as being a skin brightener, revitalising its texture.
Oatmeal face mask:
1/2 cup/100gr Oatmeal, ground.
1/4 cup/50gr Yoghurt
2 tablesp. honey.

Another mask included banana, which is anti-age, good for wrinkles, or skin damaged by the elements (sun-burn/sore winter weathered skin) and helps to moisturise the skin, suitable for sensitive skin. With honey and oatmeal.
Banana face mask:
1 banana, mashed.
1-2 tablesp. honey
Add a little ground oatmeal to thicken but keep a good spreading consistency.

Another mask we used was avocado, highly hydrating, mixed with honey and yoghurt particularly suitable for dry skin types. I choose this particular mask and was left with soft, fresh and smooth skin, no tightness at all.
Avocado face mask:
1 avocado.
1-2 tablesp. yoghurt
1-2 tablesp. honey

Then we had a luxury looking chocolate mask, with cocoa, high in antioxidant (Note: not the chocolate-drink mix with sugar!), yoghurt and honey and a little ground oatmeal to get a good consistency. This is an anti-age mask; the antioxidants absorb 'free radicals' (by-products) which can cause cell and tissue damage.
Chocolate Face mask:
2 tbsp cocoa powder
2 tbsp. yoghurt
1 tbsp. honey
1 tsp ground oatmeal

These were the basic mixes which we then personalised by adding 2-3 drops of (essential) oils:
Vitamin E oil for its healing (reduces scarring) and calming properties which helps to prevent skin eruptions and essential oil in this case Tea Tree Oil good against acne and helps heal cuts and burns.
DO NOT use tea tree oil if you are pregnant or breastfeeding. Tea tree oil (and lavender) can simulate the effects of the female hormone oestrogen and cause an imbalance!

Other natural ingredients that I have done some research on, but have beneficial properties in homemade face masks, and perhaps will use next time include:
Tomatoes- for oily skin types.
Strawberries- cleanses and exfoliates the skin...but - I would sooner EAT mine with cream!
Kiwi-exfoliant & cleanser especially suited for oily skin.
Mint-acne.
Lemon juice- is helpful for greasy skin types as is a mixture of yoghurt and yeast. Lemon is a bleaching agent and can lighten the skin and reduce freckles.
Tumeric- helps to reduce skin blemishes and give a glowing skin.
Olive oil- helps to replenish dry skin types, normally combined with egg yolk (hydrates, suitable for dry skin type), honey and oatmeal. Egg white- is great for oily skins, tightening pores. As I have a raw egg phobia,I would pass. I try to limit the use of raw eggs.
Cucumber refreshes the skin, cools and relaxes tired skin.
Ground coffee- high in antioxidants.
Pumpkin- with properties for skin healing & antioxidant. Use on environmentally damaged or sensitive skin.
Apples- high in antioxidants.

Pre-application TIPS:
Examine your skin and determine your type of skin and decide what type of treatment you require i.e. a scrub/exfoliant, a hydrating, an anti-age/firming, a deep cleansing, or a calming/ soothing facial. Don't use ingredients on you face that you have an allergy for!
Blend the ingredients together. Cleanse your face first removing all traces of make-up and dirt; apply the mask, avoiding the area around the eyes. But you needn't forget your eyes altogether, use (moistened) teabags, slices of cucumber or failing that even water moistened cotton wool pads will effectively relieve and help to reduce puffiness. Sit down for 15-20 minutes and unwind. Remove with warm water (not too hot especially if you use egg otherwise you WILL end up with scrambled egg on your face!). Finish with a good splash of cold water and apply a moisturiser. Admire your glowing skin! You have become a goddess.

Most of these ingredients are basic ingredients so its not even necessary to rush off to the supermarket for special purchases. Instead rush into the kitchen and get mixing, not only your inner self but also your 'outside' needs nourishing.
It is time for pampering, in today’s busy lifestyle we often need to be reminded to stop and relax, say goodbye to the environmental stress affecting the areas that are exposed day after day.
Get together with a group of friends as we did, we combined it with an Italian home cooked meal, foot spas and foot massages. (and some other activities that I won't divulge)
It will give you a psychological boost; re-rejuvenate the skin and you'll have great fun too!
Guaranteed to lift your spirits- if you sit back with a nice glass of red wine and some Quality Street as we did! (It is however not recommended to eat or laugh as the mask is drying)

Go back to basics... do a bit of DIY and reap the benefits. Join the many beautiful women that have gone before you over the centuries...Within twenty minutes you too will be feeling like a goddess as nature works its wonderful magic.

I tried to make everyone in the photograph as unrecognisable as possible, I think I have achieved ;-)