Ki nem szereti a lazacot?
Nem tudom, mi van a fagyiban, de gondolom LEHET benne
valami csontkészítmény. Azt mondtam:
állag vagy állományjavító.
Akit ez nagyon érdekel, az biztos tudja, hogy
melyik E mit takar. Bár akit a kóserség
érdekel nagyon, az csak azt nézi, hogy rajta
van-e a rabbinátus pöcsétje - gondolom.
Engem ebből az egész nem nagyon
érdekel. Én azt tudom, hogy szerintem a
legjobb itthon kapható fagyi a Mövenpick
szőlő, amit én szisztematikusan
eperként emlegetek, de olyan szinten, hogy azt
szoktam kérni tölcsérbe és meg
vagyok sértve ha a rózsaszínű
dobozból akarnak gombócot mérni.
Ezért inkább dobozban veszem és
éjféltájt literszám eszem.
Végül, all you ever wanted to know about
banoffee:
http://www.banoffee.co.uk/banoffee/
És milyen igazam volt: ez banana+toffee-t takar.
Itt van az eredeti recept.
The Original Hungry Monk Banoffi Pie
Invented at the Hungry Monk in 1972, Banoffi Pie is
still as popular today as it was the first time it
appeared on the menu. There have been many imitations
as far and wide as Russia and the United States; it is
even rumored to be Mrs Thatcher's favourite
pudding! Below is the original recipe as it first
appeared in 'The Deeper Secrets of the Hungry
Monk' in 1974.
To serve 8-10
12 ounces uncooked shortcrust pastry
1.5 tins condensed milk (13.5 ounces each)
1.5 pounds firm bananas
375ml of double cream
Half a teaspoon powdered instant coffee
1 dessertspoon caster sugar
A little freshly ground coffee
Preparation
Preheat the oven to gas mark 5 (400F, ). Lightly
grease a 10in x 1.5in flan tin. Line this with the
pastry thinly rolled out. Prick the base all over with
a fork and bake blind until crisp. Allow to cool.
The secret of this delicious pudding lies in the
condensed milk.
Immerse the cans unopened in a deep panof boiling
water. Cover and boil for 5 hours making sure that the
pan does not boil dry
* (see CAUTION) . Remove the tin from the water and
allow to cool completely before opening. Inside you
will find the soft toffee filling.
Method
Whip the cream with the instant coffee and sugar until
thick and smooth. Now spread the toffee over the base
of the flan. Peel and halve the bananas lenghtways and
lay them on the toffee. Finally spoon or pipe on the
cream and lightly sprinkle over the freshly ground
coffee.
*CAUTION
It is absolutely vital to top up the pan of boiling
water frequently during the cooking of the cans. 5
hours is a long time and if they are allowed to boil
dry the cans will explode causing a grave risk to
life, limb and kitchen ceilings.
Hint - Banoffi is a marvellous "emergency"
pudding once you have the toffee mixture in your store
cupboard. We therefore suggest that you boil several
cans at the same time as they keep unopened
indefinitely.