Cooking

Chocolate Banoffee Pie

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Recipe from https://www.carnation.co.uk/Recipes/7/Cheats-Chocolate-Banoffee-Pie

Ingredients:

  • 85g butter, melted
  • 250g dark chocolate digestive biscuits, finely crushed
  • 200g dark chocolate, melted
  • 397g can Carnation Caramel
  • 4 bananas
  • 300ml carton whipping cream, lightly whipped

Recipe:

  1. Tip the biscuit crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the base and about halfway up the sides of the tin to make a pie shell. Chill for 10 minutes.
  2. Melt the chocolate gently in the microwave then mix in the Carnation Caramel. Beat until smooth. Spread the filling over the biscuit base and chill for about 1 hour, until firm or until ready to serve.
  3. Slice the banana and fold half of them into the whipped cream and spoon over the base. Decorate with the remaining bananas and dust liberally with cocoa powder (or shaved chocolate).

Bacon and egg fried rice

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Ingredients:

  • 1 cup of rice (basmati or jasmine)
  • 3 tablespoons of vegetable or sunflower oil
  • 5 rations of eye or streaky
  • ½ a brown onion
  • 2 cloves of garlic
  • 3 eggs
  • ½ a cup of peas
  • spring onion
  • 1 teaspoon of sugar
  • 1 tablespoon of sesame oil
  • 3 tablespoons of dark soy sauce
  • salt and pepper
  • a pinch of cayenne pepper
  • a pinch of dried chili

Recipe:

  1. cook the rice and set aside in the fridge
  2. on a medium-high heat add 1 tablespoon of oil to a drying pan or wok and cook the bacon
  3. once the bacon is crisp, add 1 more tablespoon of oil and add the diced onion
  4. once browned, add the garlic and fry for several minutes
  5. push all ingredients to one side of the pan and add 1 more tablespoon of oil
  6. break 2 eggs into the oil and mix
  7. once the eggs are scrambled and cooked, add half of the spring onion, the rice, sugar, peas, sesame oil, soy sauce, seasoning and cayenne pepper, mix until all combined and turn down to a low heat
  8. fry an egg in a separate pan
  9. place the rice in a bowl or plate and add the fried egg, the rest of the spring onion and chili for garnish

Dark Chocolate Mousse

Ingredients:

  • 5oz 70% dark chocolate
  • 2 tablespoons of butter
  • a small pinch of salt
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of caster sugar
  • 3 eggs
  • 1 cup of cream

Recipe:

  1. On a bain marie, place the chocolate and butter in a bowl to melt
  2. once melted, take off the heat and add the salt, vanilla extract and 1 tablespoon of sugar, mix and allow to cool for a few minutes
  3. separate 3 eggs and add the yolks to the mixture
  4. whip 1 cup of cream, add this to the mixture and combine
  5. beat the egg yolks, while slowly adding the rest of the sugar, until stiff peaks have formed and gently fold this into the mixture
  6. place the mixture in bowls or cups and leave in the fridge to set for at least 3 hours

One pot chicken, bacon and mushroom alfredo

Ingredients:

  • 1 chicken breast
  • 2 teaspoons of butter
  • 1 tablespoon of olive oil
  • 4 rations of eye or streaky bacon
  • 1 brown onion
  • 4 mushrooms
  • 2 cloves of garlic
  • 2 cups of chicken stock
  • 1 ½ cups of cream
  • 400g of egg fettucine (usually found in the fridge section)
  • A handful of parsley
  • A pinch of dried basil
  • Salt and pepper
  • 100g parmesan

Recipe:

  1. Add a teaspoon of butter to a frying pan
  2. Add one seasoned chicken breast (chopped into small pieces)
  3. Once chicken is just cooked, remove from the pan and leave to one side
  4. Add 1 tablespoon of olive oil to the same pan
  5. Add bacon and fry until cooked through
  6. Add 1 diced brown onion and fry until browned
  7. Add the mushrooms and garlic and continue to cook all ingredients for several minutes
  8. Turn the heat up to high and add chicken stock, cream, parsley, basil, seasoning and pasta and cook for around 3-5 minutes (or until the pasta is al dente), if the sauce reduces too much, add more chicken stock and cream
  9. Turn the heat to low and add the chicken, parmesan and 1 teaspoon of butter, mix and serve