When we saw the brilliant rainbow pictured in yesterday's post, the good professor insisted we stop so he could capture it. The Amazing Children were so inspired by the sight that they begged we stop at a place to eat something, anything, please, we are starving! I spotted a little wayside cafe and we trooped in.
The rainbow had led us to a treasure better than a pot of gold. Banoffee pie. Oh, the bliss!
I wish I could tell you where this place is, but like Brigadoon, it's vanished. At least, from my memory. And Northern Ireland is a bit out of the way for us these days. So I need to figure out the recipe. If anyone has a good one, lay it on me.
I think I will try this one first, because the recipe provider says it is easy. I like easy. But I am uneasy that it will not be as good as something harder to make. And the photo they provide does not look like what I recall the pie looking like. I do not like that. My memory is of a pie that looked like the one pictured at the top of this post. But what matters is taste. FF wants pies that taste good. Maybe I should try the one that's pictured (from Gourmet) after I do the easy one.
More about Northern Ireland tomorrow. I have a funny name for that post.
Well, I think it's funny.
Off to carmelize my condensed milk. Wish me luck.
Posts
10 comments:
Oh my. Yum! I'm gonna have to make some of that!
Is that just like, sliced banana on pie goodness with whipped cream? Is there peanut butter? Please god, let there be peanut butter.
I know nothing of this banoffee pie. Please say it is egg-less. I beg of you...
Emm - You will love it, promise.
Rassles - I suppose you could add peanut butter. Why not? I love peanut butter too. We're headed to Williamsburg next week and they have all these great peanutty things like soup and peanut butter pie. Can't wait.
Lisa - Dude, click the link. Nary an egg in sight. Amazing taste.
Gosh. That. Looks. Unbelievably. Good.
I need an excuse to make it. Does the weekend count?!
That looks yummy! I am not much of a pie maker...but I do love to eat them! :)
Thank you for pointing me towards your lovely blog. I really enjoyed your pictures and stories on Ireland.....I will definitely stop in again.
Also, I am doing little research on living in Ireland and wondered if you wouldn't mind if I asked you a few questions. (It is not for my blog... just to help my family make a few decisions.) If so, you can email me by visiting my blog and clicking on "about me" and then my email link is on the left.
~Kimme
Oh my word. I just filled my little ramekins (fridge too small for a pie pan right now). After I was done, I licked off the spoon. That filling should be outlawed. In fact, I probably should NEVER make this pie again. Ok, maybe once a year. But that's IT!
I'm weak.
Here's another funny thing that we have in common: banoffee pie as a "lost chord."
When I was pregnant with the 14 yo, we were house-hunting in Oxfordshire and we stopping in a little village to eat lunch. One of our friends ordered a banoffee pie (which I had never heard of) and I couldn't believe how delicious it was. I've never had one to match it. I hate to be negative, but I don't think that recipe is going to do it, either. But let me know if I'm wrong. :)
Just a Plane Ride Away - of course the weekend counts! Besides, you need no excuse beyond a desire for good tasting food.
Irish Cottage Dreams/Kimme - I am always glad to share what I know about Ireland. I look forward to our correspondence, and to hearing about your progress on achieving your dream.
JaPRA - So happy to hear your tastebuds were tickled. I think once a month is a good compromise. Embrace your weakness. And feed it.
Bee - I have been thinking this through, and believe you may be correct. So I will try the original one, which I assume JaPRA used, scarf that down, and then proceed to the Gourmet recipe. Will let you know how I do. If I don't die of overindulgence, that is.
For the record, mine turned out very nice! I made the crust out of some biscuits that Mr. DJ brought back from Holland. They were similar to "rich tea biscuits"--anyway, it was all I had on hand. I think it would have been really good with a bit of chopped peanuts in the crust. That might be sacrilege, but I've never had the real deal before. Of course, I'd love to try another recipe. Anything to help out the Banoffee cause ;-)
Post a Comment