Nestle Banoffee Pie Recipe

Biscuit Base:
100g (3½oz) butter (non salted variety), melted
250g (9oz) digestive biscuits

Caramel layer:
100g (3½oz) butter
100g (3½oz) dark brown soft sugar (can use mixture of caster and brown sugar in a 1:1 ratio)
397g can Carnation Sweetened Condensed Milk

Topping:
4 small bananas
284ml carton double cream, lightly whipped
cocoa powder or flake, for dusting

Equipment:
20cm (8”) loose-bottomed cake tin, greased and based lined (The bigger the tin, the thinner your base will be, however you can just double up the ingredients to match a bigger tin 40cm tin or two 20cm ones means twice the ingredients and so on)

To make the base:
Crush the biscuits until like fine crumbs (I place the digestive biscuits into a freezer bag and crush them with a rolling pin) then put into a bowl. Stir in the melted butter. Press the mixture into the base and 4cm (1½in) up the sides of the tin. Chill the base while you make the filling.

To make the filling:
Place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make the caramel. As soon as it thickens, remove from the heat. Spread the filling over the biscuit base, cool, and then leave to chill for about 1 hour, until firm.

To serve:
Remove the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the toffee base. Decorate with the remaining bananas and dust liberally with the cocoa, add crushed flake pieces if required.

While I am not sure if this is quite the recipe that was on the back of the nestle tin, I have added some of our modifications to it and Judy will be making it again soon so I can get a photo.

The helpline available on the can is only open monday to friday and so I couldn’t ask for the old banoffee pie recipie however come monday we shall ring them up and publish it here so at least there will be some home for it.

My personal recipe for Japanese curry, which has mutated over the years and is now open-source thanks to github, hot damn. Some of the ingredients are not very Japanese, but curry came to Japan from England which got it from India to begin with, so whatever.

1.5 – 2 lbs. of meat, prefer thin-sliced beef (komagire), pork works, too.
Thin-sliced stuff is always best, but in a pinch stewing beef works. Bacon
works surprisingly well. Chicken will work, technically, but if you must,
then use whole drum-sticks (the meat will fall off the bones by the end, and
you can just pull those out of the pot).
0.75 brown onion
1.5 satsumaimo (Really good, but you can substitute regular potatoes and carrots
if you can’t find them. It is just not the same and your curry will feel
empty.)
4-6 pickled peppers, depending on the size.
0.5 bag miso pickled garlic. Regular minced garlic works, too, but it’s not as
nice. You’ll need about 45g.
Soy sauce
Cooking oil (Sunflower is good. Butter is always a great option, too.)
1.5 boxes Japanese curry blocks (300g). I usually use S&B’s spicy curry.
Cayenne pepper
Garlic powder, maybe some Worchestershire sauce
Some Japanese rice

1. Open meat packages, pour some soy sauce so it soaks into the meat while you
get the other stuff ready. It’ll keep the meat juicy and delicious.
2. Peel/chop potatoes, same with onion and peppers, put into pot
3. Put some cayenne pepper and the half bag of garlic into the pot along with
the curry blocks.
4. Pour water into the pot, let it sit.
5. Fry up the meat with a little garlic powder and maybe a dash of the
Worchestershire sauce. Curry takes a while, so I usually cook extra meat so
that I can eat it while cooking the curry. Don’t over-cook, it’s better
when the meat is juicy. High heat, cook it fast.
6. Drain the beef or scoop it into the pot with the spatula. Anyway, get it
into the pot without getting too much grease in with it.
7. Pour some water in, until the pot is about 85% full. You’ll probably need
some more water before it’s done.
8. Heat the pot to boiling. This’ll take a while, it’s dense.
9. Reduce heat, stir until curry dissolves.
10. Cover it, occasionally adding water if you need to, keep it stewing for,
like, forever. Like four to six hours forever. Trust me, this is the most
important step and is totally worth it. Two hours is an insufficient amount
of time.
11. It’s not done unless the onions have dissolved. Really, it takes forever.
12. FOREVER
13. At forever minus about 40 minutes, put on the rice so it’ll be done in time.
You will have no patience when it’s finally done.
14. Get some bowls. Long, shallow bowls are best. Put curry and rice into the
bowls. The curry should be about as thick as gravy, which is different from
Indian curry.
15. Eat it, damn. There’s enough for, like, six people. Awesome.

Sources: designzen & yankodesign.com.

I made this fudge to trial a recipe and added a little twist of my own, the conversion that had been given from the original recipe was reall muddled and seemed completely different to recipe’s I have used before. The end result of this fudge was of a very crumbly texture, but still delicious. You may even want to alter the finer ingredients to create a different range of fudge flavours, but for this recipe I used rum and raisin. The fudge doesnt seem to be over powered by the flavour of rum, but you can definately taste it in the raisins!!!

Ingredients:

• 1 Large saucepan
• 7 inch square tin (greased)
• 300ml (1/2 pint) milk
• 550g (1lb 6oz) sugar
• 100g (4oz) butter
• 3tbsp rum – I used white rum
• 50g (2oz) raisins

How to make it:

Put the milk, butter and sugar into the pan and heat slowly.

Eventually this will come to the boil then at this point you will need to cover the contents with a lid for two minutes.

Once the two minutes is over, uncover the pan and continue to boil the mixture steadily for 15-20 minutes stirring occasionally, until the mixure forms a soft ball when a small amount is dropped into to water.

You then need to remove the pan from the heat, add the rum and raisins (or flavoring ingredient), and leave to cool for 5minutes before beating the mixture until it loses its glossy sheen

Transfer to the pan and mark out the fudge while the mixture is still warm, this should set within around 10 – 30minutes depending on how well you beat the mixture.

Once cooled, cut the fudge properly and enjoy!!

If you fancy a different flavour to your fudge why not try adding either:

• 2tsp vanilla essence
• 3tbsp coffee essence (instant coffee mixed with the tiniest amount of water)
• 50g (2oz) walnut with a flavouring
• 50g (2oz) cherries with a flavouring

Ingredients:

• Rice
• Leek – sliced
• Mushrooms – diced
• Pepper – diced
• Gammon steak – diced
• Onion – sliced
• garlic salt
• Vegetable oxo (roughly 1 per 2 person serving)
• Chives
• Mixed herbs
• Basil
• Milk

How to make it:

In a large pan put the relevant amount of rice needed for the amount of people, add to this a decent amount of water covering the surface with an additional cm of water

To this crumble in the oxo cube, place a lid onto the pan and simmer for a few minutes before adding the onion, leek and gammon steak, stir thoroughly and re-cover for a further 5 minutes

One that time has passed add the mushrooms, herbs and chives excluding the basil, add more water if necessary and re-cover

Finally the risotto should be nearly done, add the basil and pepper along with a good helping of freshly ground black pepper, a small dash of milk and some garlic salt, (this milk makes the risotto taste slightly creamier, add the desired amount to taste) continue to stir for a further few minutes to reduce water content left in the pan,

Before serving check the rice is thoroughly, and add seasoning to taste

Serve with a few extra fresh chives and enjoy!!!

Ingredients:

• Chicken breast
• Schwartz – all purpose spicy seasoning
• Mediterranean herb croutons
• Kraft – low fat Caesar salad dressing (alternatives can be found if you would prefer different)

Salad items of your choice, we used:

• Lettuce
• Cucumber
• Tomatoes
• Spring onion
• Red pepper

How to make it:

Preheat your oven to about 200degrees (fan oven) 220degrees (conventional)

Coat the chicken breast with the Schwartz spicy all purpose seasoning and cook in the oven for about 15-20 minutes or until cooked throughout

Whilst waiting for the chicken to cook you can use the time to prepare the salad, little techniques for presenting the salad include: slicing the lettuce leaves to a desired thickness, cutting the cucumber on a diagonal plane, slicing the tomato from top to bottom

Once the chicken is cooked, dice it into small pieces and toss on top of the salad along with a few of the croutons and dress with the caesar salad dressing to taste

Enjoy!!!

Ingredients:

• Tagliatelle
• Gammon steak – diced
• Yellow pepper – diced
• Garlic – finely chopped
• Onion – sliced
• Garlic salt
• Chives (optional and preferably fresh)
• Fresh basil – finely chopped/torn
• Philadelphia (or any soft cheese product)
• Milk
• Mushrooms – diced

How to make it:

Start by filling a small pan with water and adding about 2 balls of tagliatelle per person, an cook for 8-10 minutes

Meanwhile in a wok, brown the onions in some olive oil, then add the gammon steak to cook through (you may want to add a little water to stop the meat from sticking and to release some of the flavour in the meat)

Then add to the wok, the philadelphia and a dash of milk and allow it to melt and thin, coninually stirring the mixture to avoid sticking

Now add the garlic, herbs, chives, mushroom and pepper and continue cooking for about 3-5 minutes

The tagliatelle should be done by now, drain the water and rinse ready to mix with the sauce

For the finishing touches to the sauce, add 1/2tsp of ground black pepper, some garlic salt and about 5 leaves of fresh basil (torn into small pieces) then add the tagliatelle to the wok

cook for a further 1-2 minutes to ensure the pasta is piping hot

The dish is now ready to serve, season to taste and Enjoy!!!