
Roz Purcell’s Banoffee

Celebrity Chef
Ingredients:
For the Base Layer:
- 250g raw almonds, walnuts or
- pecans, plus extra to decorate
- 250g Medjool dates, pitted
- 2 tbsp cacao nibs (optional)
- pinch of sea salt
For the Caramel Layer:
- 250g Medjool dates, pitted
- 125ml coconut water
- 1 tbsp nut butter
- 2 tsp vanilla essence
- pinch of sea salt
For the Banana Mousse:
- 60g light tahini
- 3 ripe bananas, mashed
- 2 tbsp coconut oil or butter
- 2 tbsp coconut water
- 1 tbsp freshly squeezed
- lemon juice
- 2 tsp vanilla essence
- coco cream (page 307)
Method:
“I like to serve this in old jam jars, small Kilner jars or pretty glasses. Make sure you get a little bit of each layer when you dig your spoon in!” says ‘Natural Born Feeder’ Roz Purcell.
- Start by putting all the base ingredients in a food processor and blending until the mixture is starting to stick together.
- Spoon into the bottom of the jars and press down with the back of the spoon. Set aside in the fridge while you make the next layer.
- Put all the caramel ingredients into the food processor and blend until a smooth, thick caramel forms with no pieces of dates visible. Spoon the caramel on top of the base layer and return to the fridge.
- To make the banana mousse put all the ingredients except the coco cream in the food processor and blend until creamy.
- Spoon the mousse on top of the caramel as the final layer. (Or you could just slice up some bananas and drizzle them with a squeeze of lemon)
- Finish with a dollop of coco cream, scatter over some chopped nuts and serve.
https://www.rte.ie/lifestyle/food/2016/0613/795273-natural-born-feeder-sinless-banoffee/
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Our Mixed Berry Danish is one of many delicious pastries…@Bewleys Grafton Street

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BBC Morning Live@BBCMorningLive · 18hHave you got any questions about saving money on festive food? Or do you have a great Christmas cooking hack to share with the nation? Chef @Anahaugh joins us tomorrow with her top tips to save you money and time when prepping for Christmas

Our Mixed Berry Danish is one of many delicious pastries…@Bewleys Grafton Street

Bewley’s Ireland @BewleysIreland 16m16 minutes ago
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Profiteroles & Chocolate Sauce

CATEGORY: Weekly Recipe COOK TIME: 20-30 mins
What you need:
- 65g/2½oz Odlums Strong White Flour
- 50g/2oz Butter or Margarine
- 150ml/¼ pint Cold Water
- Pinch of salt
- 2 Eggs (Lightly beaten)
Filling:
- Whipped Cream
Chocolate Sauce:
- 250g Carton of Cream
- 150g Shamrock Dark Chocolate
How to:
- Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking tray.
- Place water and butter/margarine into a saucepan over a low heat until butter/margarine melts.
- Bring to a brisk boil.
- Reduce heat and add sieved flour and salt.
- Stir briskly with a wooden spoon until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.
- Add the eggs gradually and beat until mixture is smooth and shiny.
- Drop dough in tablespoons about 3” apart into the greased baking tray. Alternatively put dough into an icing bag and pipe the dough out onto a baking tray.
- Bake for 25 minutes at the preheated oven temperature until puffed and golden.
- Remove from oven and slit along one side. Cool on a wire tray.
- When cold, fill with whipped cream and serve with hot chocolate sauce.
Chocolate Sauce:
- Warm cream over a low heat.
- Add the chocolate and stir until chocolate has melted. Do not allow to boil.
- Serve warm over Profiteroles.