Banoffee Pie

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Hello, today i bring to blog a traditional English recipe Banofee Pie its is to do it and kids love it. Maybe you find little helpers to leak bowl hehe =) i add berries on top just to give special touch and glaze in end =) i left the simple recipe and you decor the pie at your taste, could be chocolate balls, could be various types of fruit !

For the Crust:

9 digestive cookies, pulverized into crumbs (about 1 cup cracker crumbs)

2 tablespoons granulated sugar

5 tablespoons unsalted butter, melted and still warm

For the Filling:

3 bananas, peeled and sliced ¼-inch thick

14 ounces, dulce de leche (cooked condensed milk)

For the Whipped Cream:

1½ cups heavy cream

½ cup powdered sugar

1 teaspoon vanilla extract

To Garnish:

Fruit in picture and clear glaze

Preheat oven to 200 degrees.
In a medium bowl, stir together the crumbs and the granulated sugar.
While stirring and mixing continuously with a fork, slowly drizzle the melted butter into the digestive crumbs and sugar mixture.
Once you are done, all of the dry ingredients should be moistened and it should look like wet sand.
Transfer the crumbs to a 9-inch pie plate and evenly press the crumbs into the pie plate.
Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack to cool to room temperature.
Arrange the sliced bananas on the crust, then spread the dulce de leche over top of the bananas.
In a large bowl, whisk the heavy cream using an electric mixer, whip the cream, powdered sugar and vanilla extract on medium-high speed until barely stiff peaks form. Spread the whipped cream over the filling and garnish with chopped peanuts and shaved chocolate, if desired, and serve.
Cover leftovers with plastic wrap and refrigerate for up to 2 days.

Tip:Try caramelized your sliced bananas in brown sugar and whisky =)
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Stuffed Chicken Breasts

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Hello, today i bring to blog new recipe, i was invited by #Theorchardtesco to get in new program called #Love Food Hate Waste.
Did you know that the average UK family wastes £60 of food a month, that’s over £700 a year?
I honor to join this program, you are taken one step closer to saving money and putting an end to good food going to waste in your home, they are doing in stores.
Perfectly Imperfect Apples ( in second Post next) and i got the British chicken breast.I did this recipe its delicious and healthy to eat with i did a smash sweet potatoes with chives.

Ingredients:

1 1/2 cups coarsely chopped mixed dried fruit, such as apricots, apples and raisins
1/2 cup dried plain bread crumbs (may substitute fresh bread crumbs)
1/2 cup pine nuts, toasted
6 tablespoons extra-virgin olive oil
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
8 medium (56 ounces) chicken breasts

For the chicken: Combine the dried fruit, bread crumbs, pine nuts, 2 tablespoons of the oil and half of the parsley in the bowl of a food processor; pulse a few times to combine. Transfer to a medium bowl.
Combine the salt, cumin, black pepper, coriander and cinnamon in a small bowl to form a spice mix.
Cover the work surface with a large piece of plastic wrap or parchment paper; place the chicken on it.
Starting on one side of each chicken breast half, make a horizontal slice, cutting almost all the way through; open the chicken like a book.
Lay a sheet of plastic wrap over the butterflied breast and gently pound with a mallet, flattening it evenly to less than 1/2 inch.
Sprinkle the insides of the chicken breast halves using half of the spice mix and then top each with a few tablespoons of the dried fruit mixture.
Fold each breast over and secure with a toothpick. Sprinkle the outsides of the breasts with the remaining spice mix.
Wrap well and refrigerate until ready to cook.
Preheat the oven to 425 degrees. Line a large rimmed baking sheet with aluminum foil.
Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat until the oil shimmers (about 1 1/2 minutes).
Add 4 of the stuffed chicken breasts and cook undisturbed for 3 minutes, until they have browned on the bottom and release easily from the skillet.
Turn them over and cook for about 2 minutes, until the second sides have lightly browned. Transfer to the prepared baking sheet.
Add the remaining 2 tablespoons of oil to the skillet; when it is shimmering, add the remaining chicken and repeat the cooking process.
Fifteen minutes before you are ready to serve, transfer the stuffed, seared chicken breasts to the oven; roast for 8 to 10 minutes, until they are firm to the touch and just cooked through (an instant-read thermometer inserted into the thickest piece should register 165 degrees). Let cool for few minutes, then transfer the chicken to a platter and drizzle with the pan sauce. Sprinkle with the remaining parsley.
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From cookbook author Tony Rosenfeld. Tested by Debora Guedes.

Cranberry Apple Crumble Pie

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Hello, today i bring to blog a warm,full of flavors,delicious cranberry apple crumble pie.At this time of the year they taste amazing, and nuts cannot miss in this tart.Dont forget to use Granny Smith they are the best for cooking your baking.I hope you enjoy!

Ingredients:

Crust:

3/4 cup all-purpose flour
1/2 cup whole spelt (or whole wheat pastry) flour
1 teaspoon sugar
1/2 teaspoon fine sea salt
4 ounces (8 tablespoons/1 stick) cold, unsalted butter, in 1/2″ dice
2 tablespoons buttermilk
2 tablespoons ice water, more as needed

Crust:
In a large bowl, stir together the flours, sugar and salt. Scatter the butter pieces over the flour, and rub in with your fingertips until the mixture resembles sand with lots of pea-sized butter chunks. Stir together the buttermilk and ice water. Drizzle this mixture over the flour mixture, 1 tablespoon at a time, tossing with a rubber spatula, until the dough will hold together when you give it a squeeze, adding more ice water by the teaspoon directly to the dry bits as needed.

Filling:

2 pounds of apples (6 medium – see head note), peeled, cut off the core, and sliced 1/4″ thick
zest and juice of 1/2 a lemon
3/4 cup fresh (or frozen) cranberries, coarsely chopped into halves and quarters
1 1/2 tablespoons packed minced crystallized ginger
1/2 cup (3 1/2 ounces) sugar
2 tablespoons flour
1/8 teaspoon freshly grated nutmeg
pinch salt

Toss the apples in a large bowl with the lemon zest and juice. Add the remaining filling ingredients and toss well to combine thoroughly. Set aside to macerate for 10 – 20 minutes while you make the crumble topping.

Crumble topping:

(Adapted from The Three Babes)
3/4 cup (3 3/4 ounces) all-purpose flour
3/4 cup (2 3/4 ounces) old-fashioned or thick rolled oats
1/2 cup (3 1/2 ounces) granulated sugar
1/4 cup (1 3/4 ounces) packed brown sugar (light or dark)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1 stick (4 ounces) butter, diced, at cool room temperature
coarse sugar and flaky salt, for sprinkling on top

Scrape the apple mixture and any extra juices into the pre baked crust and pack them down a bit. Top with the crumble, forming some of it into hazelnut-sized balls. There will be a lot of crumble, but the pie will cook down to reasonable proportions. Don’t pack the crumble down, leave it loose and abstrusely. Sprinkle the top with a teaspoon of coarse sugar and a few pinches of flaky salt.

Bake the pie until is deeply golden and looks cooked through, and juices bubble thickly around the sides, an hour and fifteen minutes to an hour and a half. Let the pie cool completely at room temperature, at least 2 hours or up to 1 day.

Serve the pie at room temperature with barely-sweetened whipped cream or vanilla ice cream. The pie is best within a day of being baked, but extras will keep, refrigerated, for up to 5 days. Rewarm before serving for best results.

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Chiffon Cake with Lemon Curd and Italian Meringue

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Hello, today i bring to blog another recipe for challenge this month at Dia Um…Na Cozinha! The challage was fruit cake so i decide o do lemon cake, kind chiffon cake are made by brasilians and it taste lovely. I hope you like because i love it! Thanks for visit and question just visit my page on facebook #whereisthewisk and talk to me =)

For Chiffon Cake:

Spray oil
1 tablespoon flour for cake (cake flour) * 2 cups of flour for cake
1 1/4 cup sugar, divided
2 1/2 teaspoons baking powder tea
1/2 teaspoon salt tea
7 tablespoons canola oil soup
1/2 cup of lemon juice (about 3 lemons)
3 tablespoons water
1 tablespoon lemon zest tea
1 tablespoon lemon essence
3 egg yolks (passed through the sieve)
8 egg whites

Heat the oven to 168ºC (325ºF).
Grease the bottom of three round shapes 20cm (8-inches) in diameter with spray oil, line with parchment paper and grease well with oil spray. Sprinkle with 1 tablespoon flour.
In a large bowl mix well with the wires stick flour, 1 cup sugar, baking powder and salt.
In a medium bowl mix the oil, lemon juice, water, lemon zest, lemon essence and egg yolks. Add to flour mixture with the aid of an electric mixer until smooth.
In a large bowl beat the egg whites until foamy and beat until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form. Add 1/4 of the light to the flour mixture and mix. Add the remaining egg whites.
Divide the dough into equal portions among the three forms, smoothing the light mass to be uniform. Cut the dough with a (confectioner knife spatula etc.) to break any air bubbles. Place in the oven and bake for 25 minutes or until the dough touching it lightly elastic. Remove from oven and let rest for 10 minutes still on the way. Remove the cakes the way, remove the parchment paper and let cool completely on a rack.

Lemon Curd Filling:

3 egg yolks
Zest of half a lemon
Juice of 1 lemon
6 tablespoons sugar
4 tablespoons of butter

A bowl of stainless steel or glass to put all the ingredients except the butter and bring to heat in banho-maria.Ir stirring until thickened. Remove from heat and add the butter, stirring until melted. You should be a thick cream!

Italian Meringue:
sugar 1 cup
1/3 cup water
5 egg whites at room temperature

In a small saucepan over low heat, combine the sugar and water. Shake the pan on the burner to dissolve sugar completely. Do not touch. Increase heat and boil (235-240 degrees). Use an accurate thermometer. Wash down the inner wall of the pan with a wet brush. This will help prevent sugar crystals forming around the sides, falling in and causing a chain reaction. Prepare your meringue.
In the mixer bowl, beat the egg whites on low speed until a espeuma. Increase speed to medium and beat until soft peaks form.
With the mixer running, pour the hot sugar syrup in a thin stream. Beat until the egg whites are stiff and shiny. Spread the meringue on a hot pie or cake.

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Fruits:
120 g strawberries
1 Blackberries box
12 maracujas
1 peach canned in syrup

Decor with fruit the way you like it, 12 passion fruits i just use the juice and seeds to give special touch to meringue =) Using  kitchen blowtorch  burn meringue all around cake.I hope you enjoy!

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Summer Pavlova

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Hello everyone ,im here for another group challenge on facebook … Dia Um…Na Cozinha theme was pavlova. As you know here in UK and normal to find or pavlova and Portugal had never seen or tasted one pavlova, I’m fa, in love. I think and challenge and pears it is not very easy to make at home without oven decks and ovens with fans because in UK almost everyone has fan, you must open the door for air to circulate and not resonate or end up burning pavlova in mere seconds distraction.
I leave you recipe:

Ingredients:

For the meringue
6 large eggs
300g caster sugar
sea salt 1 pinch

To mount Pavlova:

200 g of fresh strawberries
200g blueberries
1 kiwi
2 slices of pineapple
1 orange
200 ml cream
2 tablespoons caster sugar soup
1 teaspoon extract vaunilha
some fresh mint sprigs, leaves picked

To coulis:
2 slices of pineapple
2 strawberries
1 love
2 tablespoons water

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Preheat oven to 150 ° C / 300 ° F / Gas 2. Place your egg whites in a clean bowl and beat at medium speed until they begin to form nice stiff peaks.

With your mixer still running, gradually add the sugar and a pinch of salt. Turn the mixer to the highest setting and beat for 7-8 minutes, until the meringue is white, bright and smooth. If it feels grainy, beat for a while, taking care not to let the meringue collapse.

Use two trays with parchment paper, a large one and another 20cm circle shape.
One half of meringue, using pastry bag with star tip  12 rosetes and put in the oven tray and shape at the same time.

The rosetes take 40 minutes at 150 ° C / 300 ° F / gas 2. The base takes the form 1 hour at 150 ° C / 300 ° F / 2 gas.
Until the meringues and rosetes stay with slightly golden appearance and are soft in the middle.

To assemble the pavlova, wash all fruit, cut fruit all .Reserve.

For whipped cream whip the cream with vanilla extract and sugar until fluffy whipped cream when you’re ready to throw pastry bag. Reserve.

To couli, pick a food processor put 2 tablespoons water, blackberry, pineapple, mornagos and relar everything until it forms like a hit. Once you’re ready to throw in another bag pasteleiro.Reserve.

To ild pavlova take merengue base on the center of plate, take pastry bag with whipped cream and start at the base of rosetes lie down to glue rosetes to the base, do the same process for the others, so used 7 rosetes.

After the pavlova is mounted, and all rosetes glued fill the medium with the rest of the whipped cream.
Until end the whipped cream. Arrange fruit on top to your liking, so finished, cut the tip of very thin coulis bag with scissors and decorate to your taste, I crossed from one end to another all pavlova.

I used clear glaze and fresh mint to give special touch.

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