For anyone who knows at least a little English, the intriguing name of the dish immediately makes it clear that we are talking about a pie. "Banoffi" was formed from the merger of two words: "banana" and "toffee", that is, soft caramel. And the name of the dish fully reflects its essence: a simple pie with bananas and soft caramel.
The taste of the dessert is clear and simple - delicate caramel and fragrant banana. It comes out quite sweet, but whipped cream with a little coffee balances the flavor well. The whole filling is very soft, and the more pleasant is the pronounced contrast of the crispy cake.
Banoffee pie is an English dessert. It is easy to prepare, and so simple that you don’t even need to prepare the dough for the pie. How does a cake do without dough? Very simple! Its basis is biscuits crushed into crumbs, slightly soaked and rammed into a cake, which is quickly baked. And even with such instant cooking cake, this is the longest part of the process. Everything else for making banoffee pie is done within 10 minutes. Then for a few more hours the cake is simply infused, after which tender delicacy ready to use.
You can make your own using cream and sugar. But you can simplify the task if you take instead of it boiled condensed milk"Toffee". The main condition in this case is that condensed milk must be of high quality.
Cooking time: about 2.5-3 hours
Yield: 8 servings
Ingredients
- shortbread cookies 180 grams
- butter 80 grams
- water 45 ml
- fat cream for whipping 280-300 grams
- bananas 3 pieces
- boiled condensed milk 270 grams
- powdered sugar 2 teaspoons
- instant coffee 0.5 tsp
Cooking
Break the cookies into pieces and place in a blender. You need to grind it to a crumb state.
Mix butter and water and bring the mixture to a boil. Often, only butter is used in recipes - this makes the cake base more crumbly, but also more high-calorie.
Pour the oil and water mixture into the cookie crumbs.
Mix the “dough” well with your hands - it should be plastic and slightly molded.
Pour the dough into a mold and flatten it with the bottom of a glass to form a crust.
Bake the base at a temperature of 175 degrees for 15 minutes, and then completely cool it, but do not remove it from the mold.
Spread boiled condensed milk over the base cake in a thick layer.
Then lay the bananas cut into long plates.
Prepare the cream: mix it with powdered sugar and instant coffee.
Whip cream until creamy.
Pour whipped cream over bananas, spread evenly.
Send the banoffee pie to the refrigerator for 2-3 hours to infuse it.
This dessert is best served with unsweetened tea - it turns out very tasty!
Perhaps there is no simpler, more famous and more international dish than an apple pie, or Apple pie. Its main filling is the most popular and almost universally grown fruits, and in any form: fresh, dried or canned. Apple pie can be closed, open or with a top layer of dough in the form of a lattice. apple pies different countries have other features - we suggest that you familiarize yourself.
English apple pie
Good old England is considered the official homeland of the traditional apple pie. Its first recipes are mentioned as early as the 14th century, where, along with apples, spices, raisins, figs and pears were added to the pie. By the way, there was no sugar in the pioneer pies of that time: primarily due to the high cost of an imported product of Egyptian origin. They tried to give the necessary sweetness to the pies with the help of the sweetest pears. In fact, sugar in the recipe gradually appeared only in the 15-16 centuries, and the cake itself began to take on a look more approximate to the modern one. Apple pie is now consumed both hot and cold, and it can be decorated with ice cream, cream or custard.
Crumble, an English apple pie recipe. Easy to make pie English recipe. Put apple slices in the form - crumbs of butter and flour are on top. Bake 20 min.
Dutch apple pie
Dutch pies have also been known since medieval times. Moreover, the apple pie was even depicted in the picture of one of the masters of the golden age of Dutch painting, which confirms its prevalence and popularity.
The Dutch apple pie has its own characteristics: the dough is laid out in the form of a bottom layer with sides, and the top layer of the pie is usually made in the form of a lattice or crumbs; in addition, lemon juice and cinnamon must be added to the apple filling (sliced apples).
Traditional Dutch apple pie with rims
Swedish apple pie
The recipe for the traditional Swedish apple pie has not changed for centuries. It is distinguished by simplicity and not much sophistication at first glance, but it wins in terms of palatability. There is little flour in it, which can sometimes even be replaced with bread crumbs, breadcrumbs or oatmeal. Nuts, mainly walnuts, are an obligatory ingredient. Another variation of the Swedish apple pie is regular biscuit, with slices of fresh apples baked in it.
In Sweden they make an apple pie with very little flour, breadcrumbs or crumbs.
American apple pie
The tradition of making apple pie was brought to the continent by European settlers in the 18th century, where it also quickly spread and gained recognition. This dish was especially relevant in conditions of food shortages, since apples have never been a rare fruit. In the 19th and 20th centuries, the apple pie actually became a symbol american cuisine and a source of national pride.
The modern American apple pie is almost a traditional European recipe with a top layer in the form of a lattice of pastry. Spices must be added to the filling (cinnamon, nutmeg) and lemon juice. It clearly shows the influence of Dutch culinary specialists.
American apple pie recipe. The peculiarity of the American apple pie is with in its filling, for which it combines oil cream with apples. The top of the pie is covered with a lattice of pastry.
French apple pie
The French wouldn't be French if they didn't invent their own gourmet recipe apple pie, called tarte tatin. Like most innovative discoveries, it was created quite by accident in 1880 at the Tatin Hotel, owned by two sisters. The most common version of the origin of the pie says that one of the sisters left apples languishing in a pan in butter and sugar for a long time unattended. In an attempt to disguise the aftermath, she covered the burnt filling with batter, placed the pan in the oven, and then flipped the creation onto a platter. Turned out amazing delicious dessert with caramelized apple top, which was highly appreciated by the guests of the hotel. There are many recipes for open apple pies. Here good recipe one of them.
Recipe for a tart, an open apple pie from shortcrust pastry. Pie with apples and lingonberry jam which gives the product a pleasant astringency.
Austrian apple strudel
Austrian chefs also decided to excel, because their national dish became . Its oldest recipe dates back to 1696. During the existence of the Habsburg Empire, it became incredibly popular and was served in every self-respecting Austrian house.
The most difficult moment is the preparation of the dough, which should be as thin as possible, almost transparent. Then apple filling is laid out on it and the dough is rolled up into a roll. Often the roll was then rolled in a circle, giving it the shape of a traditional pie.
Austrian apple strudel recipe. It is not easy to prepare, from an exhaust test, but the result will not disappoint you.
Apple pies in Russia
Russia has always been famous for its pies, and apple pies were no exception, because apples are the fruit that grows in abundance on the territory of Russia and its republics and can be stored all winter, while retaining all its properties and flavor. For pies (both sweet and savory), knead different types dough: traditional fluffy yeast, crumbly shortbread or tender and crispy puff.
The simplest, most affordable and very popular among the inhabitants of Russia and the CIS countries has become such a kind of pie as apple charlotte, which has been baked in families for more than a dozen years. By the way, can you name a cake today that is easier to make than the usual charlotte? It is on this version of the apple pie from biscuit dough(due to its simplicity and availability of products), growing girls comprehend the wisdom of culinary arts, preparing to become good housewives in the future. Although it must be admitted that initially charlotte looked like pudding or even puff casserole from apples and leftover bread soaked in milk with eggs, which was quite economical, healthy and tasty.
The easiest recipe for apple pie. Prepared from flour, eggs, apples, sugar.
The imaginary aroma of apple pie is already tickling your nose, and tender dough it melts in your mouth… Isn't it time for you to bake an apple pie too?
For today, another simple recipe - we are preparing a delicious second course (or appetizer, as you like) - potato pie. If you have never tried such a dish, I can say that these are peculiar potato chips cooked at home.
Potato pie turns out crispy, tasty, spectacular and very easy to prepare. It can be submitted as original snack or main course with fresh vegetables, sauces, garnish for meat dishes or use as an ingredient in salads (for example, capercaillie nest).
Salted (or flavored with seasonings) pie potatoes in a ready-made form. Even after a day, these thinnest potato sticks retain their crispy properties. In any case, no matter how you serve it, this simple potato recipe will surprise you with its originality, not beatenness and mouth-watering crunch. It is a worthy replacement for everyone's favorite french fries!
Ingredients:
Cooking step by step with photos:
To cook potatoes, I advise you to choose even, medium-sized root crops, preferably without eyes, so that the strips are long and the same size. Peel potatoes and wash in cold water.
Then choose one of two grinding methods. You can take a sharp knife and cut the tubers into very thin long straws. But it is much more convenient to use a Korean carrot grater. Then three potatoes in one direction so that long strips are obtained.
And now you need to thoroughly rinse it to remove the starch, otherwise nothing will work. We wash the potato straws in cold water 2-3 times until it is transparent.
Then you need to remove excess moisture, for which we discard the straws in a colander or sieve. Now the potatoes will not darken.
At the end of preparation, lay out paper towels in several layers and evenly distribute potato straws on top. The less moisture there is in the potatoes, the faster and better the potato pie will cook.
We take a saucepan or any other dish, not wide and deep enough. Pour refined vegetable oil into it (I have sunflower oil) and heat it over medium heat until a light smoke appears. You can check the readiness of the oil like this: just throw a couple of potato straws into it. If the oil immediately begins to hiss and boil, then you can cook in it. You need to lay potatoes in portions, otherwise they will not be able to cook properly. I did this in 5 steps. We throw part of the potato into boiling oil and fry over medium heat for about 3 minutes. At first, the potato will become very soft, it will literally seem that it is spreading into porridge. At the same time, the oil is very actively seething and bubbling. But this is one of the stages in the preparation of potato pie. Then you will see how the boil begins to subside (although we did not reduce the fire), and the potato straws become dense and elastic. And finally, the potato will begin to acquire an appetizing blush. Attention, the most crucial moment! It is when the straw begins to blush, it will be ready in a matter of seconds, so do not leave the stove. With a slotted spoon, take out the finished portion of the potato pie and put it on a paper towel. Prepare the rest of the potatoes in the same way.
In total, a decent amount of potato pie came out of a half kilo (not peeled) of root crops. Now it can be salted, but I, to be honest. I didn't even add salt and it tastes so good.
Cherry pie - traditional American Pie, which is very popular in everyday life. Bright dessert dish will not leave indifferent a true gourmet, as well as connoisseurs of exquisite luxury. fragrant stuffing, air dough, amazing taste - an incomplete list of the benefits of cherry pie.
simple and affordable recipe shortcrust pastry will certainly replenish the culinary arsenal of many hostesses.
For crispy shortcrust pastry
- 550 wheat flour top grade;
- 250 g sugar;
- 2 eggs;
- 300 g butter or margarine;
- 180 g low-fat sour cream;
- salt - 2 g;
- baking powder - at the tip of a knife.
For berry filling
- 1 kg. frozen pitted cherries;
- 30 g lemon;
- cinnamon - a pinch;
- vanilla sugar - to taste.
For pouring
- 500 ml. fat-free yogurt or low-calorie sour cream;
- 250 g of granulated sugar;
- 10 g starch.
Cooking process
For self-creation of a cherry pie, it is enough to be guided step by step instructions. Even a novice culinary specialist is able to create an amazing one in 45 minutes, it is worth showing a little patience and imagination. For baking, use an oven or a slow cooker.
Working with stuffing
Cherry preparation is the first thing you should pay special attention to.
- After defrosting, it is important to remove the seeds from the berries and dry the cherries thoroughly. Rinse fresh cherries thoroughly, also free them from the stone, sprinkle a little with sugar.
- Send cherries into a deep container, add lemon zest, sprinkle with cinnamon. Cover the container with the filling with cling film so that the cherry is soaked with lemon zest.
- Set aside, let it brew for 20-30 minutes.
Working with dough
While the cherry filling is infused, let's do the dough:
- Melt the butter in the microwave to room temperature.
- Combine with sugar, eggs, vanilla. Beat with a whisk or mixer until a strong foam forms.
- Add sour cream or yogurt. Mix carefully with a spatula.
- In a deep bowl with high sides, mix: wheat flour, salt, baking powder, 80 g of granulated sugar. Stir continuously to break up any lumps.
Working with the dough is a real pleasure, it is important to follow the above proportions to get the perfect base. Cover with a towel, let it brew for 10-15 minutes.
Preparation of a thick fill
Heat sour cream (yogurt), mix with starch. Add the remaining 70 g of sugar and a pinch of vanillin to the resulting ingredients. Stir and infuse for 10 minutes.
Bakery products
Let's start baking dessert:
- Grease a baking dish (preferably with a thick bottom) or a multicooker bowl generously with butter. Put a thick dough on the bottom, use a spatula to fashion the sides.
- Spread the lemon-cinnamon-soaked cherries all over the base.
- Carefully spread the cream filling over the berries.
- To work with the multicooker, just close the lid, set the “Baking” mode and wait for 45 minutes. The oven must be heated to 180 degrees and send a cherry pie there for 30 - 40 minutes, depending on the power of the kitchen equipment
Culinary tricks and secrets
To make the cooking process enjoyable, you need to use small culinary tricks and create pastries exclusively with love and good mood.
Lush foam is much easier to form if the yolk is separated from the protein, cooled beforehand and a few drops of lemon juice are added.
To prepare a dietary cherry pie, it is enough to reduce the amount of granulated sugar, butter, replace wheat flour with oatmeal. Use for testing potato starch. The dough is fluffy and soft and stays that way for several days.
Curd cherry pie
Due to the delicate, slightly sour taste, the cake turns out to be juicy, tender, moderately high-calorie. As a rule, it is considered harmful to the figure. curd dough for the preparation of cherry pie - the ideal solution. Filling and berry filling remain the same, but the dough is prepared according to a different recipe.
To prepare a dietary curd dough, the following ingredients are needed:
- cottage cheese - 600 g;
- semolina - 3 tbsp. l.;
- granulated sugar - 3 tbsp. l.;
- eggs - 2 - 3 pcs.;
- raisins - a pinch;
- milk - 30 ml;
- cinnamon;
- walnuts - to taste.
Cooking
- Pour semolina with milk for swelling and leave for 30-40 minutes.
- After the specified time, add eggs beaten with sugar to the semolina.
- Sprinkle generously with raisins, introduce cottage cheese. Knead, kneading curd lumps.
- Place on the bottom of the greased mold berry filling, pour curd dough. Sprinkle with cinnamon to taste. Walnuts are a great addition.
Ready with sour milk dough based cherries.
Cherry pie in sour cream filling
297 kcal/100 g the nutritional value of this dish. The peculiarity of the cherry share in sour cream filling lies in the variable methods of preparation, interchangeable ingredients. Consider classic recipe. Used for cooking shortbread dough, for the filling - cherries or sweet cherries.
The main secret is sour cream filling. Filling for a share of cherries is prepared from fat sour cream with the addition of natural berry juice, lemon zest, granulated sugar.
The mixture is beaten with a mixer until a thick consistency is formed and poured into ready pie. Pai soaked sour cream filling divinely delicious!
To remove the cake from the mold, you need to let the dessert cool. You can put the form in cold water for a few minutes. The easiest and safest way to get a cherry pie without losing a crumb is to use a steamer.
Eat tasty and healthy, cook with love.
The features of the most diverse peoples are combined. Best Recipes from all over the world become classics of this country. Such is the famous pie - apple traditional and very tasty dish. Each housewife has her own secrets of its perfect taste.
Someone prepares an apple pie from and someone uses a puff. One way or another, try a few proven recipes and evaluate them anyway.
Preparing a classic apple pie
The recipe for this pie is considered the most correct. You will need two cups of wheat flour and two tablespoons of sugar for the dough, as well as a couple of tablespoons of flour and a glass of sugar for the filling, salt, vegetable oil, ice water, four large apples of your favorite variety, lemon juice, one hundred and twenty grams of butter, a teaspoon of cinnamon.
Sift the flour and salt into the bowl in which you will prepare the dough. Pour in sugar, add two-thirds of a glass vegetable oil. Mix until large flour crumbs form. Pour cold water into the container one spoon at a time, constantly stirring the dough. The texture should be smooth and elastic. Divide the dough into two parts, one of which will be slightly larger, shape into cakes and wrap each separately in cling film.
Send to the refrigerator for an hour.
It's time to make the filling that you will put in the future apple pie. The recipe calls for any kind of apple, so you can discard the ones that are a little out of shape, or use your favorite variety - it doesn't matter at all. Wash the fruit and cut into thin slices, after removing the cores. Sprinkle with lemon juice and stir. Pour into a saucepan and cook for butter by adding sugar. After a quarter of an hour, transfer to a separate plate with a slotted spoon, and boil the remaining juice for another fifteen minutes. After that, pour it over the apples and leave them to cool. When the filling has cooled, add cinnamon and flour, mix.
All the blanks are done, it's time to collect and bake an apple pie. The recipe advises to immediately heat the oven to one hundred and eighty degrees. Line the bottom of a baking dish with baking paper or parchment, lay out a large tortilla and spread to the sides.
Fill with apple filling, top with the remaining tortilla. Close the edges with your hands, trying to make it neat and tight. Make a hole in the center to allow steam to escape during cooking, otherwise the cake may burst or crack. If desired, you can cut the cake into strips and cover the top of the cake with a kind of lattice - it looks very beautiful and appetizing. Oil the top to get golden brown, sprinkle with sugar and bake for about sixty minutes at the indicated temperature.
The recipe recommends serving apple pie while still hot, combining it with whipped cream or a scoop of creamy ice cream. Alternatively, you can decorate the pai with streusel, a crumble made from flour, butter, and sugar. So it will also be tasty and very original.
