All posts tagged cream

Go Bananas over this Bananalicious Banoffee pie!

Published February 17, 2013 by The Feminist

Just when I thought I couldn’t possibly love pie any more than I already did, along came this thing called a Banoffee pie. This very naughty pie is simply irresistible: Bananas (who doesn’t love bananas?), Whipped Cream (who doesn’t love whipped cream?), Caramel (I love everything covered in caramel!)and Chocolate (I love everything covered in chocolate!)

It is basically the pie equivalent to cocaine: before you know it, you’re addicted. Luckily for all banoffee pie lovers, this will NOT kill you. It will just leave you with an overwhelming “Oh my, oh my – I’ve really eaten the whole thing, didn’t I?” feeling.

Making your own caramel from scratch may sound scary, but with this recipe you simply cannot go wrong. Some caramel toffees, milk and cream. Throw it all in a pan, heat it through, et voila: you have your caramel sauce!

Needless to say that this is definitely not a pie for the faint-hearted! This lusciously rich and decadent dessert is pure luxury. So if you seek royal status, you better start baking right away, because this pie is fit for a king!



• 1 sheet homemade or shop-bought shortcrust pastry
• 4 ripe bananas
• 250gr caramel toffees
• 350gr double cream
• 100gr milk
• 25gr corn flour
• Milk chocolate to decorate


1. Preheat the oven to 180°C. Grease a loose-bottomed pie case.
2. Lift the shortcrust pastry over the greased pie case and – with your fingers- lightly press the pastry into the sides of the case. Remove any excess pastry.
3. Place the pastry in the oven and bake blind for about 30 minutes until golden brown. Remove the tart from the oven and allow to cool completely.
4. While the base cools, make the caramel. Heat the caramel toffees, 120gr of double cream and the milk together in a pan over a medium heat until the toffees have dissolved.
5. Whisk the corn flour together with a couple of tablespoons of milk to get a velvety paste. Add the corn flour mixture to the caramel sauce and stir continuously until the mixture thickens.
6. Transfer the caramel to a bowl and cover with cling film to prevent a skin from forming. Set aside to cool.
7. Spread the cold toffee filling evenly in the pastry case and top with slices of banana.
8. Whisk the remaining double cream with two tablespoons of icing sugar until soft peaks form when the whisk is removed.
9. Spread the whipped cream generously on top of the pie and grate some milk chocolate over the top.
10. Get ready to go bananas!

Peas please: the pesto project

Published October 15, 2012 by The Feminist

Warning: If you’re Italian, this post might give you a heart attack

I decided to give the classic Italian pesto a makeover by adding a British twist.

(I’ll give you some time to process this…)

Instead of pine nuts, I used peas!

Instead of olive oil, I used cream!

And instead of basil, I used basil AND mint!

(Again, I’ll give you some time to envision the outcome…)

And tada! Here is my rigatoni with pea, basil and mint pesto and grilled mushrooms!

To all the Italians: Are you still alive?