Banana Creme Pie

I first had this Dessert when on holiday in America. I came home and started to work on replicating it - this recipe is the result. My Husband loves anything Banana flavoured so it's one of his favourites. It really pays to make this the day before serving. It is so much better after time in the fridge as all the flavours have a chance to develop.

1 x Biscuit Base (recipe in below post)

3 cups milk
1/2 cup castor sugar
1 teaspoon vanilla
2 eggs
1/2 cup cornflour
2 tablespoons Brandy (or Whisky or Dark Rum)
2 - 3 bananas
2 tablespoons lemon juice

1 cup Thickened Cream
2 Cadbury Flake Chocolate Bars

In a mixing bowl, whisk together the sugar, eggs, vanilla and cornflour until combined. Set aside.

Heat the milk in a heavy bottomed saucepan. When the milk is just about to boil, take the pan off of the heat.

Slowly add the hot milk to the cornflour mixture, whisking constantly. Then transfer the mixture back to the saucepan.

Whisking constantly, bring the mixture to a boil over medium heat, and continue whisking until the mixture thickens (it should be very thick). Take the pan off the heat and add the 2 tablespoons of Brandy. Let the filling cool for 30 minutes.

 Slice the bananas, and toss them with the lemon juice. Lay the banana slices on the biscuit base. Pour the cooled filling over and chill the pie for at least 8 hours (or overnight).

 Before serving, whip the Thickened Cream until soft peaks form. Spread over this chilled pie and sprinkle with the Flake bars.

Biscuit Base

This is my basic biscuit base for making cheesecakes, tarts etc.... It has a very light chocolate flavour. When I am not in the mood for making pastry I often use this as an alternative (like in Lemon Meringue Pie). However I would never use it for a fruit pie like Apple or Cherry. That kind of pie needs proper pastry. 
This recipe may make a bit more or a bit less than you need. It all depends on the size of the tin you are using.

1 & 1/2 packets McVites Milk Chocolate coated Digestive Biscuits
100g melted butter

Crush the biscuits in a food processor or blender until they form fine crumbs. Mix with the melted butter and press firmly into your pie or cheesecake tin. Chill for at least 2 hours in fridge before adding filling.

Variations:-
For a Vanilla Crust - use Arnotts Nice Biscuits instead of Digestive
For a more Chocolate Crust - add 2 tablespoons Cocoa Powder

Note: I use McVites Digestives because they taste really good and crush very easily into a fine crumb. You can use another brand if you wish.

Mexican Burritos

I like to make these for a big party (cooking the capsicum/onion & meat on the BBQ plate) and providing lots of different filling choices. Doesn't take much effort to make a huge batch and it even keeps Vegetarians happy if you provide some Refried Beans as one of the fillings. We also enjoy this as a regular week night meal.

500g beef, chicken or pork strips
Zest of 1 lime
Juice of 1 lime
1 teaspoon ground corriander
1 teaspoon ground cumin
2 tablespoons Smokey BBQ Sauce (I use Fountain brand)

Combine everything and marinate for at least 8 hours. It will not be a 'wet marinade'. Should just be enough to coat the meat.

Cook on a BBQ Plate or in a frypan (high heat) and serve with any or all of the following:-

Burrito Wraps (heated in the oven)
Grated Cheese
Sour Cream
Shredded Lettuce
Sliced Avocado or Guacamole
Grilled Onion & Capsicum (I use 1 yellow and 1 green for colour)
Fresh chopped Tomato mixed with Fresh Chopped Corriander
Refried Beans

Almond & Cranberry Florentines

My picture does not do this justice. These little florentines are just yummy. We polished off the entire lot in one day. Really easy to make too. Once again, Gary Mehigan has produced a wonderful recipe. Love that Bad Chef!!! 
http://www.lifestylefood.com.au/recipes/11401/almond-and-cranberry-florentines  

100g slithered almonds (I used Flaked Almonds which worked just fine)
75g craisins (dried cranberries)

40g plain flour

2 tsp orange zest

40 unsalted butter

2tbsp brown sugar

2 tbsp golden syrup

100g dark chocolate

Combine almonds, craisins flour and orange zest.

Melt the butter, brown sugar and golden syrup, bring to the boil and add to the dry ingredients.

Stir and mix evenly. Place table spoon size pieces onto a baking sheet 8cm apart and bake in a moderate 160C oven for 8-10 minutes. Cool.

Melt the chocolate and temper if using couverture. Dip the flat base into the chocolate and turn chocolate side up onto a baking rack until set.