Banoffee Pie - almost no cook!

I am not sure how I came across this recipe but I remember making several of these pies for a restaurant. they are super easy, no fail - and extremely fattening!!!

nevertheless, they taste really good and are always a great backup if you have no idea what to make. The condensed milk turning into toffee always amazed me and i often have a can of ready made 'toffee' just in case! You can always use just a bit of it and use more bananas....

Ingredients :
1 can of condensed milk

2 oz butter

1 oz sugar
8 oz digestive biscuits, crushed ( or use graham crackers)

1 large banana, sliced

1 cup whipping cream

Method :
Boil the unopened tin of condensed milk in a saucepan for about 2 hours, topping up with boiling water as necessary.

Remove from the heat, leave to cool , then open the can. (I often boil a couple of cans as they keep well and that way I will have the 'toffee' ready for another time)

Melt the butter and mix in the sugar and biscuit crumbs.

Press the biscuit mixture into the base of a greased 20 cm/8 in cake tin .

The milk would now have become toffee like - spread this on the bottom

Top with the sliced bananas and then the whipped cream.

Chocolate Souffle

A souffle can be difficult to make, but in this recipe it is foolproof. The traditional bechamel requires constant stirring and instead, this recipe used sweetened condensed milk. Instead of buttering and sugaring the ramekins, I coat them with non stick spray. The chocolate chips eliminate the chopping and they melt quickly in the microwave instead of a bain marie. The result, however, is just as impressive!
Its is impirtant not to open the oven until they are ready or the souffles will deflate. Also, if serving as a dessert, plan the cooking time as they should be served immediately.

Ingredients
1 cup bitter sweet chocolate chips
1/3 cup sweetened condensed milk
3 egges, separated
2 tbs icing (confectioners) sugar.

Method.
Pre-heat oven to 375F
Coat 4 ramekins with non stick spray with flour
In a microwave safe bowl, heat chocolate chips in 20 second bursts, stirring until just melted - about 1-2 mins.
Remove from microwave and whisk in the condensed milk.
Add 2 egg yolks until blended (save other yolk for another use)
In another bowl, using an electric mixer, whisk the 3 egg whites until very stiff.
Add 1/3 of the mixture to the chocolate mixture and whisk gently untill incorporated.
With a rubber spatula, gently fold in the remaining egg white mixture until just incorporated.
Divide among the ramekins.
Sift icing sugar on top
Bake for 11-13 minutes or until the top rises about an inch over the rim.
DO NOT OPEN THE OVEN UNTIL READY!
Serve immediately.

Maltese Bread Pudding - pudina tal-hobz

Bread pudding is a great way to use up any stale bread you may have. You can use lemon or orange peel, any type of nuts, and rasins , sultanas, coconut or  any type of candied peel. The fun part is that you can really add anything you want. The pudding can be eaten warm, with custard on top, or cold. This is a really fun dessert to make. There is  a recipe in Maltese on Ghandi Pjacir where I got my inspiration!

Ingredients
1500 gms of 2 day old white bread
(or 2 loaves)
¼ litre milk
1 glass dark rum
(or brandy)
3 eggs (beaten)
100 gms  sultanas or rasins
3 tbs cocoa powder
3 tbs sugar
½ tsp cinnamon
50 gms  butter
grated rind of 1 lemon
50 gms (or 1.76 oz) candied orange peel or glace cherries
1 cup pine nuts (optional)

Method
Soak the bread in water and immediately squeeze out the excess.

Place all ingredients into a large bowl and mix together well.
Turn into a greased tin and bake for 1 hour at 190-200°C.
Pudding is ready when a kinfe inserted into it comes out clean.

Meatloaf

This is one of my favourite recipes. Served warm with roast or mash potatoes it makes a great main meal. Served cold in a sandwich its great for someone on the go! I like using a combination of lean beef and pork - the result is more moist.The ketchup topping was something I came across here in the USA, I would usually just make a gravy!

Ingredients:
1 tbs olive oil
2 stalks celery, chopped
1 onion, finely chopped
1 clove garlic, crushed
1 1/2lb lean  beef and 1/2lb  pork, ground
3/4 cup fresh bread crumbs
1/3 cup milk
1 tbs Worcestershire sauce
1 large egg
1/4 cup chopped parsley
1/2 cup ketchup
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbs Dijon mustard
6 bacon rashers

Method
Preheat oven to 350 degrees F. Put some oil in a nonstick skillet, and cook celery and onion for about 10 minutes or until vegetables are tender. Add garlic and cook 1 min more. Transfer vegetables to large bowl; cool slightly.

Add beef, bread crumbs, milk, Worcestershire sauce, egg, 1/4 cup ketchup, parsley,salt, and  pepper to vegetable mix; mix with hands until well combined but not overmixed. In cup, mix mustard and remaining 1/4 cup ketchup.

Shape meat mixture into a loaf  shape and place on a baking tray, covered with foil and sprayed with non stick. Cover with the bacon rashers, then with half the ketchup mixture.

Bake for 30 mins, use up the rest of the ketchup mixture and bake for 25 to 30 minutes more or until meat thermometer inserted in center reaches 160 degrees F.

Let meatloaf stand 10 minutes before removing from pan to set juices for easier slicing. Transfer meatloaf to platter and cut into slices to serve.

Super Fast Tomato Sauce

A good tomato sauce usually needs at least an hour simmering. This is a quick, and just as tasty alternative. Great with pasta - or even on toast!!

Ingredients:

10-12 tomatoes

10 basil leaves

4 cloves garlic

Olive oil

Method:
Gently fry the crushed garlic cloves and about 5 basil leaves in the olive oil.
Remove the basil when done.
Peel the tomatoes (immerse in boiling water for about 1/2 min and the skin will come off)
Chop the tomatoes and add to the garlic.
Cook gently on a medium flame.

Top with the remaining basil and serve.

Couldn't be easier!!!

Pisellata - Peas and eggs

I have no idea where this recipe came from - all I can say is that it was always used when we could not think of anything too cook. Its fast, easy, and rather nutritious.

I am just giving the basic idea on how to make this. Adjust the quantities according to how may are eating!

Ingredients: (per person)

1 egg

about 1 - 1/2 cup peas (fresh or frozen)

1/2 onion

1 rasher bacon.

about 1/4 cup broth or water and a piece of stock cube

Method

Fry the onion and bacon in a tad of oil, then add the stock/broth until almost translucent.

Add the peas and cook until almost done

Add the eggs (as if you were frying them sunny side up)

Put the lid on the pan for a few minutes

READY!!!

Weird? i think so but it tastes great!

Oatmeal Raisin Cookies

I think this is a Typical American recipe....i don't remember eating that many when I lived in Europe! Anyway, here is my version....

Ingredients

2 cups flour

2 teaspoon baking powder

1 teaspoon salt

1 cup unsalted butter

1 cup sugar

1 cup dark brown sugar

2 eggs

2 teaspoons vanilla essence

3 cups cooking oats

1 1/2 cups raisins (soak the raisins in rum for about 15 mins then drain well….mmmmmmmm)

Method

Preheat oven to 350°.

Sieve the flour, baking powder and salt

Whisk the butter and sugar, add the eggs and vanilla until light and fluffy

Stir in the flour mixture into the creamed mixture.

Do not over mix!

Add the oats and raisins, stirring to mix .

Use a tablespoon to drop mixture about 2' apart on a baking sheet previously sprayed with non stick spray

Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.

Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack.