In this week's Friday Food Off, Olivia and I put our sweet tooth to the test. My sweet canapé is an all-time favourite, the Banoffee pie. My recipe uses budget ingredients and it's quick and simple to make. Unless your guests are bananaphobes, you're onto a winner. Just make sure you let that base set for long enough (mine crumbled a little too much)! Olivia's more luxurious recipe are delicious chocolate hazelnut kisses. These are absolutely delicious. The stakes this week are high, so please share you opinions about which recipe you liked best.
NGREDIENTS:
220 g Pack Of Digestives
120 g Butter
330 ml Double Cream
Tin of Nestle Carnation Caramel
3 Bananas
2 Cadburys Flake
1 Pack of Unsalted Pecans
STEP 1: MAKE BASES
Start by blending your digestives with the butter and place into a greased-up mini cake tin (or a square tin and slice up later). Put the tin in the fridge and set for at least half an hour.
STEP 2: CHOPPED BANANA
Whilst they're setting, whip up your cream and then stir through some chopped up banana.
STEP 3: ASSEMBLE AND FINISH
Once ready, carefully remove the bases from the tin and spread a small amount of carnation caramel. Then you want to add a layer of banana cream, put on a slice of banana and one unsalted pecan for those of you who want an extra nutty crunch. The final touch is some crushed up flake.
INGREDIENTS:
180 g Caster Sugar
120 g Soft Unsalted Butter
2 Eggs
3 tbsp Milk
3 tbsp Cocoa Powder
180 g Self Raising Flour
90 g Melted Dark Chocolate
120 g Soft Unsalted Butter
120 g Icing Sugar
1 Vanilla Pod
150 g Chopped Hazelnuts
24 Small/Medium Sized Strawberries
STEP 1: MAKE BASES
To make the base of your kisses cream together the sugar and butter until light and fluffy. Crack in the 2 eggs and stir into the mixture. Next add the cocoa powder, self raising flour and a splash of milk and stir until all the ingredients are fully mixed together. Spoon into your mini cake cases. Bake in an oven preheated to 180C until risen and bouncy to the touch. Leave to cool completely.
STEP 2: MAKE FROSTING
To make the frosting for your cakes beat your butter until soft and gradually mix in your icing sugar, until the two are fully incorporated. Stir through your melted chocolate and vanilla seeds.
STEP 3: DECORATE AND FINISH
To decorate, take the cooled cups out of their cases turn upside down and spoon the chocolate frosting over the sides and top. Roll the frosting in the chopped hazelnuts until they are covered in the nuts and place half a strawberry on top. Continue until all your cakes are iced.