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S's banoffee pie (very easy)
S's banoffee pie (very easy)

Before you jump to S's banoffee pie (very easy) recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.

Until fairly recently any person who portrayed concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it seems we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living a lot more eco-friendly we won’t be able to resolve the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. Here are a number of tips that can help you save energy, primarily by making your kitchen more green.

Start with exchanging the light bulbs. This will certainly go beyond the kitchen, but that is okay. The normal light bulbs are the incandescent variety, which must be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are generally energy-efficient which means electricity consumption is actually lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. Making use of these longer-lasting lightbulbs has the actual benefit that many fewer lightbulbs make it into landfills. You also have to get the practice of turning off the lights when there is nobody in a area. The kitchen lights especially are often left on all day long, just because the family tends to spend a lot of time there. This likewise happens in the rest of the house, but we’re trying to save money in the kitchen. Do an exercise if you like; check out the quantity of electricity you can save by turning the lights off when you don’t need them.

As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living just isn’t that difficult. Largely, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to s's banoffee pie (very easy) recipe. You can have s's banoffee pie (very easy) using 12 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make S's banoffee pie (very easy):
  1. Prepare base top
  2. You need ~200 g digestive biscuits, crushed (1/3 roll) 2 medium bananas
  3. You need 100 g salted butter, melted
  4. Use (enough to moist the biscuit crumbs) 250 ml carton whipping cream, lightly whipped
  5. You need ~2 teaspoons of sugar 2 tablespoons cocoa powder, to dust
  6. Take base top
  7. Use ~200 g digestive biscuits, crushed (1/3 roll) 2 medium bananas
  8. Get 100 g salted butter, melted
  9. Get (enough to moist the biscuit crumbs) 250 ml carton whipping cream, lightly whipped
  10. Take ~2 teaspoons of sugar 2 tablespoons cocoa powder, to dust
  11. Prepare dulce de leche
  12. Use 1/2 tin condensed milk (~325 ml)
Steps to make S's banoffee pie (very easy):
  1. Best to make the crust & dulce de leche one day before serving - - Put the biscuit crumbs in a bowl, then put in the melted butter and mix it all together – make sure that all the crumbs are a bit moist. Spoon this into the base and press against the bottom and sides – this is the base of the banoffee pie.
  2. Bake the crust for ~10 mins. at 170C. Weigh the crust with something heavier while baking, so that the crust will become a bit crunchy. Leave the weight on and leave the crust to chill (or leave it out overnight).
  3. Prepare the dulce de leche (see recipe) / reheat dulce de leche from the freezer - - use entire can of (14-ounce) can of condensed milk, label removed (you can prepare several cans at a time - just store unopened cans in the fridge / opened cans in the freezer) - - Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can. - - If the can is not fully submerged, it can overheat, tear, and even explode.
  4. To save energy, use a thermo pot (真空煲). Put the water on at high heat and let it cook for 30 mins, then transfer the pot to the thermo pot and let it cook for 3 more hours. COOL THE CAN FOR AT LEAST 4 HOURS BEFORE OPENING. - - Note: - NEVER try to open a hot can of dulce de leche: Wait until the can has cooled to room temperature before opening it – it can cause pressurized hot caramel to spray dangerously
  5. Once the crust is cooled, spread the caramel over the base. Cool and chill for about 1 hour (or put it in the fridge overnight), or until firm. - - I use about ½ can for one tray of banoffee pie.
  6. Slice the bananas and put them on top of the dulce de leche. - - Whip the cream and spread it on top of the bananas. - - Finish with dusting cocoa powder (and cinnamon) on top. You can scoop the cocoa powder with a mesh tea-infuser – works wonders.
  7. Reheating dulce de leche from the freezer - - Scoop the milk out and put in a small spoonful of milk, and melt it in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency.

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