Yummy bananas for dessert

Banoffee Pie is a creamy banana delicacy provided it is served oven fresh. Chef Sachin Sehgal of Marbella's, Tivoli Garden Hotel, does a wonderful job of this dessert favourite as he serves it with a dash of liquid chocolate.

He simplifies the recipe so that you can try it out at home.

Banoffee Pie
Ingredients
Readymade cracker pie crust or digestive biscuits crust
3 bananas
1 can sweetened condensed milk
Hot chocolate powder or cocoa, for dusting
300 ml cream

Method:
Place the unopened can of condensed milk in a saucepan and cover it with water. Bring the water to a boil then lower the flame and let the can boil covered for about 2.5 to 3 hours.

Don't ever let the saucepan boil dry, keep a check and add water if essential. Remove the can and wait for few minutes. Now open it, the condensed milk will look like creamy brown caramel.

Stir the caramel in the can with the fork to eliminate lumps. Pour into your pie crust and let it cool, now place it into the refrigerator until cold.

Cut bananas into thin pieces and lay them on the top of the toffee filling. Now whip the cream and spread it over bananas.

Finally, dust the cocoa or hot chocolate powder on the top.

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Swift and sumptuous

 Your quick meal-on-the-go doesn't necessarily have to spell a bite-and-swallow-without-breathing affair. In fact, what if we told you that you could have a fancy two or three-course meal, with the most elaborate of dishes, in exactly 45 minutes?

We kid you not — all you've got to do is head out to Italia, The Park Pod to experience it for yourself at the Lesto Lunch.

The menu is a divided into starters, main course and dessert and you can either have all three or choose any two. After a morning out in the hot sun, you might want to simmer down with a refreshing panzanella salad of foccacia, tomatoes, bell peppers, cucumber and basil or a fresh bruschetta with tomato, buffalo mozzarella and basil. For the main course, the chicken and mushroom roulade, in a posh porcini sauce, and with a side of roasted baby potatoes, will get a thumbs-up from connoisseurs of fine food, while the tenderloin medallion (in scarmoza melt) with sautéed mushroom is comforting and will have you attacking it with knife and fork till the very last bite. Alternatively, if pizza does it best for you, you could sample the one which has a topping of grilled chicken and jalapeno, which is satisfying without being out of the world. For vegetarians, the delicate-looking strudel of aubergine is a must, comes as it does with lines of asparagus, while the soft, sinful and creamy semolina gnocchi will knock the socks off you. Top things off nicely with a super-invigorating tequila and lime sorbet or a lush mango sorbet.

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Between the slices

Sandwiches don't have to be boring affairs. We tell you how to put the zing into this summertime fare  ...

Summer is the perfect season for eating without cooking. And what better than sandwiches to quell your hunger and still not have you sweating it out ove r a hot stove. But these don't have to be merely tomatoes and cucumber in white bread or boring cheese and chutney. With the right ingredients and some imagination, sandwiches can be a gourmet meal.

The bread is all important. Throw away the sliced white bread in plastic packets. Good chewy bread with lots of texture and add-ons like multigrain, seeds and nuts is what you are looking for. If you have access to freshly baked baguettes, do use them. Panini and foccaccia are also great bases on which to build a sandwich.

Then, you will need something to slap on the bread. I think there's nothing better than butter – salted, fresh, and creamy. The other day I had at a French-style café a simple sandwich of ham and emmental in a well-buttered baguette. It was heavenly! Do not even consider margarine, not even if you've been duped into believing it's good for your health. Some fillings work well with mayo; here again, eschew light and low-cal versions and go for the real thing. The taste is its own reward.

Other spreads, such as pesto, sun dried tomato paste and all form the base of your sandwich.
Next, you should focus on your main ingredients. Will it be cheese or cold meats, roast meats, grilled veggies such as peppers, eggs or something out of a can, such as tuna in brine? Take your pick and play with the things you will add on.

Some salad greens, chopped celery or a slice of crisp cucumber can add texture to your sandwich filling. Perk things up some more with gherkins, capers or jalapeno peppers.

Grill y our sandwich if you want a warm meal. There's nothing as good as some melting cheese in a grilled sandwich. And now, here are some sandwich filling combinations to get you started:

- Hummous topped with black olives and jalapeno.
- Tuna, flaked, blended with soft butter, with a dash of lemon juice and pepper; add some celery bits for crunch.
- Hard boiled eggs, mashed with mayo and some fresh herbs such as parsley.
- Sliced, grilled chicken with mayo and some fresh mango or mango chutney.
- Ham, cheese and a dash of mustard.
- Slices of beetroot on buttered bread with mustard.
- Masala omelette on well-buttered bread.
- Mashed avocado with lemon juice, coarse salt and freshly milled pepper.
- The classic of grilled bacon, lettuce and tomato on mayonnaise.

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Summer special kiwi treats

Forget strawberries, this summer stock up on luscious and juicy kiwis. The fruit makes for a heavenly topping for tarts, cakes and even salads. You know a dessert is exotic when there are slivers of fresh kiwi spread on its top.

But it is a lesser-known fact that the fruit contains a substance called 'actinidin', which has a lytic effect on foods, meaning it can tenderise other foods such as salads and meat, and is a cause of 'latex allergy' (which often manifests with itching in the mouth for those who are allergy sensitive).

Avers Chef, DC Bhatt of Cabannas, Tivoli Grand Hotel, "It is generally a good practice to add kiwi fruit just before serving, to prevent actinidin from overly tenderising other foods." He goes on to suggest some interesting ways you can serve the kiwi fruit.

- Kiwi fruits can be eaten as is, scooped or cut in slices.
- The peel contains many nutrients, and can be eaten once the hairy bits have been removed by soft brushing.
- Kiwi fruits add an exotic tropical feel to salads, try it!
- A delicious combination can be made out of yogurt, strawberries and kiwi fruit. You can also add bananas and pineapples.
- Chicken and fish can be served with a sauce made with sliced kiwi fruit, pineapple and orange.
- You can make a lip-smacking chilled soup out of blended cantaloupe and kiwi! Should you need more consistency you can add yogurt.
- Fruit tarts can be decorated and enhanced with kiwi fruit slices.

Here are some of Chef Bhatt's signature kiwi fruit delicacies you can try out at home.

Kiwi fruit jam
Ingredients
3 cups sliced kiwi fruit
1 cup pineapple juice
1 packet pectin
4 cups sugar
A large saucepan
Sterilised jars

Method
Pour the kiwi fruit, pineapple juice and pectin in the large saucepan. Start heating the mixture, and slowly add sugar, stirring vigorously, until dissolved. Bring the kiwi jam to a boil. Keep stirring carefully and remove the occasional foam with a spoon. After 5 minutes, turn off the flame and let the jam set for about 20 minutes. Pour the jam into a sterilized jar, leaving about 1/4 inch free, and cork it. A slightly sour variation can be made by adding 2 tablespoons of fresh lemon juice!


Kiwi fruit sorbet
Ingredients
1 cup water
1/2 cup granulated white sugar
1/2 cup light corn syrup
4 kiwis, peeled and quartered
1/3 cup lime juice
1/2 teaspoon fine-grated lime zest

Method
Place water, sugar, and corn syrup in a heavy saucepan. Bring to a simmer over medium, stirring constantly, until sugar is melted and the mixture is clear, about 2 minutes. Remove from heat and set aside to cool. Place the kiwi fruit and lime juice in the bowl of a food processor fitted with metal blades. Process until pureed. Pour into a bowl and stir in sugar mixture and lime zest. Transfer to a shallow metal pan and freeze for about an hour just until firm but not rock hard. Scoop the kiwi fruit sorbet into a chilled bowl and whip with an electric mixer until light and fluffy. Place the bowl back in the freezer for another 2 hours until firm enough to scoop and serve.

Kiwi cheesecake
Filling
500 gm cream cheese, softened
2 cups ricotta cheese, drained
1 cup sour cream
1-1/2 cups granulated sugar
5 eggs
3 medium kiwis, peeled and pureed
1/2 cup flour
2 Tablespoons fresh lime juice
1 Tablespoon vanilla

Decoration
3 medium kiwis, peeled and sliced thin
1/2 cup apricot preserves (125 ml)

Preparation
Preheat oven to 350 degrees. Prepare pan: lined with parchment paper.

Method to make the filling
In a large mixer bowl, beat cream cheese, ricotta, sour cream, and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in kiwi puree, flour, lime juice, and vanilla. Pour into prepared cheesecake pan. Bake in preheated oven for 55 to 65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating.

Method to make the decoration
Place sliced kiwis on top of the cheesecake. In a small saucepan, bring apricot preserves to medium heat. Press through a sieve. Brush on top of kiwis. This will keep the fruit looking fresh.
Tips
To drain ricotta, place a fine mesh strainer over a bowl, place the cheese in the strainer and let stand for at least an hour or overnight in the refrigerator. When purchasing fresh kiwis, make sure they are firm like a ripe tomato. Use fresh lime juice as bottled lime juice can have a metallic taste.

Kiwi fruit chutney
Ingredients
1 tbsp olive oil
1 tsp garlic (minced)
1 tbsp fresh ginger (chopped)
1/3 cup onion (chopped)
1/2 tsp curry powder
1/4 tsp dried red pepper flakes
5 kiwi fruit (peeled, diced, divided)
1 banana (peeled, diced)
2 tbsp orange juice
2 tbsp lime juice
2 tbsp malt vinegar
2 tbsp brown sugar
1 tbsp fresh cilantro leaves (chopped)
1 tbsp fresh mint leaves (chopped)

Method
Combine all ingredients and put the mixture in a saucepan. Boil it gently for an hour until thick and soft. Stir it occasionally. Cool it and transfer into a sterilized jar. Kiwi fruit chutney is ready. It complements finger foods well.

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