Chocolate Banoffee Tart originates from the United Kingdom. This is my simplified version that is an explosion of banana and chocolate with a hint of ginger from the crumbled Ginger Nut base. Served with ice-cream or whipped cream it is a lovely dessert or decadent treat for afternoon tea with a cup of coffee. If you are not gluten-free do not be put off, simply substitute normal Ginger Nut biscuits into the base and enjoy!
Ingredients:
1 packet Ginger Nuts, gluten-free
100g Butter, melted
3 tins Condensed Milk
1/3 cup Sugar
2 tablespoons Cocoa Powder
3-4 Bananas
Coconut
Strawberries to decorate
Method:
Place Ginger Nut biscuits in food processor and crumb.
Place into bowl, add melted butter and mix through.
Press into greased spring form tin.
Refrigerate till set.
empty condensed milk into saucepan.
Add sugar and cocoa powder.
Stir over low/medium heat until thickened.
Place half mixture into the spring form tin.
Slice the bananas and arrange on the surface of the mixture.
Pour remaining mixture over the banana.
Sprinkle with coconut and refrigerate.
Turn out of spring form tin and serve with whipped cream or ice-cream as you prefer.
Bon Appetit!
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| Chocolate Banoffee Tart |
Email: lee.leehocklai@gmail.com
This tasty traditional pasta is easy to cook at home. Whip up a fantastic dinner with only a few ingredients that will be ready in half hour. Why not spoil your family with this delicious, creamy pasta dish.
Ingredients:
250g gluten-free Spaghetti (Barilla)
3 pieces Bacon/Pancetta, cut into thin slices
2 Egg Yolks
1 Egg
1/4 cup White Wine
1/2 cup Thickened Cream
1/3 cup Grated Parmesan
1 teaspoon Flat Parsley (chopped)
2 tablespoons Spring Onion (sliced)
1 teaspoon Garlic (crushed)
1/4 cup Thickened Cream, extra
Salt and Pepper
Method:
Bring water to the boil in a large saucepan, add 1-2 tablespoon salt.
Add spaghetti, cook for for 7 minutes*
Drain and add a little olive oil to the
pasta.
Heat butter and garlic in pan.
Saute the bacon for a few minutes.
Add white wine, cook for 1 minute.
Add cream, Parmesan cheese, salt and ground pepper and pasta, mix well.
Beat whole egg and egg yolks in a bowl with extra thickened cream.
Pour the egg mixture, parsley and spring onion into the pasta.
Turn off the heat and mix well working quickly.
Plate up, add ground pepper and shaved Parmesan.
Serves 2-3 people.
Bon Appetite!!
*If you do not like your pasta 'Al dente' you can cook a little longer. Wash cooked pasta with cold water if not
using immediately.
Email:lee.leehocklai@gmail.com
