Gastronomically Terrific

September 29, 2014

Chocolate and ginger banoffee pie

Filed under: pudding — Tags: , , , , — lawsonanna @ 9:08 pm

Wanting to make a relatively easy-effort dessert for when my parents were here, I thought a banoffee pie might be a good choice. Now, the recipe I have lying around incorporates a ginger caramel syrup into the pie. I wouldn’t necessarily normally choose this, but I know my mum loves ginger, so I thought I’d give it a go.Basically you just add ginger conserve to the condensed milk for the caramel layer.

Other than this, the other elements of the pie are no different to a standard banoffee pie – you make a biscuit base with melted butter, add the caramel layer, add chopped banana, then whip double cream and layer this over the top. Finally, you melt some dark chocolate and drizzle this over the cream (obviously that stage isn’t compulsory, but I think it looks – and tastes- better with it. I would; it’s chocolate). All pretty easy and overall, it took me about half an hour to put together. Simple, looks fairly impressive and tastes good.

Who made it: Anna

Recipe: The Co-Op food magazine

February 28, 2011

Cheesecake of the heavens

Filed under: pudding — Tags: , , , , , — thinkingdan @ 7:27 pm

Otherwise known as “Caramel crunch Cheesecake”, this is heavenly in two ways:

  1. It tastes like it was made by angels singing hymns to chocolate in the temple of cheese.
  2. It will speed your ascent to the next world, to join the ranks of the chorus.

 

A little slice of heaven brings you little closer to it.

 

As discussed here, this cheesecake poses that age-old question, “cake and death?”  to which there is only one answer: “yes please!”.  You will note that the slice above is very, very small, as it leaves you very, very full and very, very happy. Despite this I still had to have another piece… oops.

There isn’t much to say except for the usual disclaimer:

Dan helped with the “cleaning the bowls” (no actual washing up was necessary, strangely…)

Who made it: Anna.

Recipe: Cheesecakes, Pavlovas & Trifles, by the Australian Women’s Weekly (!), page 8.

February 28, 2010

Caramel Crunch Cheesecake

Filed under: Cake — Tags: , , , , , , — thinkingdan @ 4:35 pm

In the interests of fairness, I should say that I’m a recovering Cheesecake addict.  Well, I was recovering.  Now I’m simply an addict again.

This is possibly the least healthy cake (measured in increased death probability per mouthful) that has ever existed.  It is also the reason that I feel passionately that the humble digestive earns its place as the spiritual leader of the biscuits.

Here, have a look:

The most delicious death you could ever imagine.

What you are looking at there is almost solid sugar and dairy produce, tainted only by cocoa.  The top layer is dark chocolate, mixed with a little cream.  The base is a rather simple but extremely delicious mixture of chocolate coated digestives and butter, which when baked tastes divine.  The cheesecake mixture is cream cheese, sugar and eggs, mixed with a home made caramel sauce.  There are even pieces of crunchie in there.

As with all real cheesecakes, its baked in the oven, which concentrates the flavour and gives a cake-like consistency.  This is, to my tastes, an essential feature distinguishing cheesecake from a simple mixture of cheese related ingredients – unbaked cheesecakes just don’t do it for me.

The end result is simply awesome.  The best things is that it gets better with time – sitting in the fridge actually seems to open up the flavours in a way that I don’t fully understand.  It will take us a week to eat this guy – it should take a month by calorie count – and I know from delicious experience that today’s awesome piece will be matched or beaten tomorrow.

Who made it: Anna did the hard work, Dan helped with the “cleaning the bowls” (no actual washing up was necessary, strangely…)

Recipe: Cheesecakes, pavlovas & trifles, by the Australian Women’s Weekly (!), page 8.

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