Mother’s day!!

As you all know, it was mother’s day last Sunday. In France, mother’s day is in June so I didn’t send anything to my mum (I just phoned her to say “happy British mother’s day!!”). Even if I didn’t plan anything for her, I thought about my mother-in-law. I knew that my boyfriend wouldn’t give anything special to her, just a card and a big hug.

Obviously I was wrong because a few days before mother’s day, he asked me to help him make a cake as a present! We had a think about it and decided to make a big version of a fruity macaroon.

We made normal macaroon batter, shaped big shells and cooked them for about 30mins. We then prepared a French style raspberry butter cream and spread it on one of the shell, topped it with mashed strawberries and placed sliced strawberries all around the edges.

My boyfriend’s brother made a starter and a main course so we had a whole meal ready for Sunday evening.

Everything was lovely; the macaroon was just amazing, very fruity, mum in law even had a second slice (but don’t tell anybody)!!

Mylène

Banoffee pie

A massive classic over here, the banoffee pie is absolutely unknown in France. I never had the occasion to taste it or to make it so it was time for me to have a go!

I found a recipe which looked great and mouth watering and added my own touch. Instead of making a big pie, I decided to make 6 little ones mainly because we are only 3 living at home for the moment and I didn’t want to stuff myself with banoffee pie; I have to be presentable in my Christmas dress!!

I made my own pastry which is much longer to do but much more delicious as well.

You’ll need:

–  Shortcrust pastry , baked blind
–  2 bananas
–  2 tablespoons of sugar
–  50ml of milk
–  150ml of double cream
–  Half a teaspoon of instant coffee, diluted in a tablespoon of hot water
–  Vanilla extract or vanilla pod
–  Dark chocolate curls

First, put the sugar in a pan (don’t use a non stick one, in just ruined mine because of this recipe) and wait until the sugar melts and makes a caramel. Don’t stir it at all.

Mash one of the bananas with the milk and when the sugar has dissolved, pour the banana mixture into it until you have a nice banana caramel. Pour this caramel into the pastry. Let it cool down for half an hour or more.

When the caramel is cooled, cut the other banana into slices and arrange them on the caramel.

Whisk the double cream until stiff with some vanilla. Add the coffee (you can always add the half if it’s too strong) and mix it up. Put some cream on each pie and sprinkle with chocolate curls!

Ready!!!!

Mylène