Posts by: jerseyporter

Thank you Lesley. I knew if I asked my question on these boards I'd get some interesting suggestions I hadn't thought of.

I tried the apricot jam glaze method Livewire suggested the other day, by the way and that worked well (thanks again Livewire) but will try your suggestion next time. And there will be a next time very soon as my children are addicted to boiled-in-the-can-to-make-toffee condensed milk! I boil up four cans at a time and keep them in my store cupboard so I have a ready supply!!!!

Thanks for that suggestion! Will try it - having a go at making one tomorrow so time will soon tell.

Hi, hope someone can help!

I love banoffee pie, but I don't like cream (or rather it doesn't like me) so I have to avoid it if I don't want to feel ill! I once had banoffee pie in a restaurant that had the usual biscuit base, followed by caramel, followed by the layer of bananas, but instead of being covered in cream the bananas were sort of "glazed" in a clear, flavourless jelly to give them a covering.

Has anyone got any advice/ideas/techniques to help me replicate this at home? I've never made a jelly-type glaze for a dish from scratch (either sweet or savoury) though I'm willing to learn! I've searched and searched, but all jellies seem to come either flavoured completely inappropriately (eg strawberry or blackcurrant or lime etc) and likewise coloured inappropriately. I've only found jelly glazes in pink and orange colours too, which again don't really fit with the clear jelly/glaze I ate in the restaurant.

I've found some recipes which suggest reversing the order of the filling - eg bananas first, then topping with caramel (and of course, it then tops that with cream!) but I really want the bananas to be visible on the top of the pie.

Really hoping someone out there can help!

Totally agree with Nora R about the stick blender - mine also has a chopping blade and plastic container for it which I find invaluable for making breadcrumbs and things like that. The blender gets used for everything from blending soups to sorting out lumpy sauces!

Most useless? That's harder as I've made a vow not to buy stuff that I'm not going to use (or at least, not buy it intentionally!) but my Mum bought me a plastic tube thing to rub the skin off of a garlic clove. I'm afraid I threw it away - it's much quicker to do the job with a sharp knife and my fingers!