Monthly Archives: October 2013

Easy tart banofi

Easy tart banofi (Banoffee Pie)
Easy tart banofi (Banoffee Pie) Easy, delicious flan with dulce de leche, bananas and whipped cream!
5.0 stars rate, from 3 Chefs

Preparation time: 25 minutes and the time for cooling | Cooking: 10 minutes | Total time: 35 minutes and the time for cooling
Recipe for: 10 servings

Nutrition information per 1 portion
Calories: 670 Calories | Fat: 38 g.

digestive biscuits: 300 g.
Molten butter: 90 g.
dulce de leche: 1 tin (397 gr.)
Bananas: 3 moderate
Sour cream: 300 ml (35% fat)
Powdered sugar: 2 tablespoons
Crumbs chocolate: 50 - 60 g (or chocolate drops)

1. Preheat oven to 180 degrees. Lay out a form that opens 26 from. with greaseproof paper baking.
2. Rub the biscuits and mix with melted butter. The spread on the bottom and walls form a epsos 3 from. about. Bake the base for 10 minutes. To remove and allow to cool. The xeformarete carefully and put it on a platter.
3. open the dulce de leche if they are too tight, put it in a bowl and stir well, soften and become omoiogennes. The spread on the base. Peel bananas and spread over the caramel.
4. Beat the cream with the icing sugar into whipped cream and spread over bananas.
5. Sprinkle with chocolate and refrigerate for 1 at least to shake sweet.

Prepared in 4 October 2013 by Luise

dulce de leche

dulce de leche
dulce de leche The dulce de leche (or milk jam) It is so delicious on bread, and as an ingredient in desserts (tarts, cake, Cakes, bars etc.). It is in many ways, some of which we present here.
5.0 stars rate, from 6 Chefs

Preparation time: 2 minutes | Cooking: 4 hours | Total time: 4 hours 2 minutes
Recipe for: 397 ml

Nutrition information per 397 ml
Calories: 1556 Calories | Fat: 38 g.

Sweetened milk: 1 tin (or more if you need or want to have ready, without redoing the process)
Sour cream: 1/2 mug (only if you use the cooking method without the can)

1. Cooking in pot: Remove the label from the milk cans and put them in a pot. Fill the pot with water, overdoing well preserved (at least 4 cm above the surface of the cans). Cover the pot with a lid and put in the fire. When he starts to boil turn down the heat and simmer for 3 - 4 hours (the more you cook, more skourenei). caution! Check frequently water, why cans must not boil without being completely covered with water. If exposure is likely, would swell and burst!
2. Cooking in pressure cooker: Remove the label from the cans and put them in pressure cooker. put water, until the surface of the cans. Close the pressure cooker and put to boil. When valve ascend, lower the heat and allow to boil for 25 - 30 minutes. Turn off the heat and allow to cool. caution! Open the pressure cooker, Only after the pressure is quite cool and completely lying within the.
3. Boil in saucepan: Open the milk and pour into pan. You put on the fire and boil, stirring continuously, to get beautiful honey - brown. Remove from the heat and add the cream. Stir well, becomes uniform mixture.

Prepared in 4 October 2013 by Luise