Thank you to all those who’ve encouraged me for the past week of my blogging – from realisations as to why this deranged woman is manoeuvring a saucepan, the stove and a camera at the same time, to appreciation of my work so far. Can’t say how much those small comments make my heart dance, so thank you again and I myself in particular hope I can keep this up!
“Cooking isn’t housework! Oh wait…” I guess this was primarily an extremely first-world, comment where food on the table is so taken for granted – it appears either because someone at home cooked and laid it in front of you, or that it could be so easily bought by a phone call and the swipe of a card. But more importantly, when an activity is a hobby it no longer is a chore. Because I ultimately find solace and enjoyment in the number of sensory nerves triggered in the process such that cooking-as-housework has become a foreign concept. Then again… maybe it’s because I know that I’m spoilt enough with the niceties of life to not have to cook for a living that I can afford to make a hobby out of ‘housework’. Chicken and egg circular argument.
Below is the recipe for a dessert that is another of those “g/oldies” – sometimes I do wonder who came up with these classic desserts that is always welcome. They say that “desserts is stressed spelt backwards”. And bashing up biscuits can be a very good stress relief…
Prep time: 1 hour
100g butter, melted
250g digestive biscuits
100g soft dark brown sugar
380g condensed milk
300ml single / whipping cream, whipped
4 squares of chocolate
a cake tin
1. Base: crush the biscuits until they become crumbs. (This can be done by putting them into a ziplock bag and running a rolling bin over it, or whizzed through a blender). Stir in the melted butter, then press the mixture into the base and up the sides of the tin using the back of a spoon. Chill the base while you make the filling.
2. Filling: slice the two bananas and line the base. Place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to boil, stirring continuously. When the caramel has started to boil, remove from the heat and pour over the biscuit base. Cool, and then leave to chill for about 1 hour, until firm.
3. Topping: Slice the bananas, fold softly into whipped cream and spoon over the caramel base. Decorate by running a vegetable peeler along the squares of chocolate to create small chocolate curls.