Recipe of the week comes from Pamela Kemp

 Cheats Banoffee Pie

“This is great Christmas dessert for all the family to enjoy as it can be easily made a day in advance or just for having at your staff office parties”

Serves 6

Ingredients

• 4oz digestive biscuits crushed (or any sweet biscuits you like)
• 2oz unsalted butter
• 1tlb sugar (optional, but I like the added sweet texture)

• 1 can 397g caramel condensed milk
• 3 medium bananas sliced
• 300ml double cream
• 1 bag Caramac buttons or grated chocolate.

Method

1. Melt butter in a pan and add the crushed butter and sugar
2. Press down into a greased loose bottom tin
3. Chill for 15-20 mins
4. Place sliced bananas over the base and slightly press done. Not mashed.
5. Spread over caramel condensed milk until even
6. Whisked double cream until soft peaks. Careful not to over beat. Then place on top of caramel
7. Top with Caramac buttons
8. Chill to set then carefully remove from the tin using a spatula.

Recipe of the week comes from Sandie Croan

 Gluten Free Chocolate Truffles Dipped In Chocolate

“These make great party food at Christmas parties, just prepare to lose all self-control when making them and stuff all 16 truffles into your face in one sitting. Plus - only 2 ingredients! What is there not to like - and very easy to make!! Can be easily made vegan by just using Vegan dark chocolate”

Ingredients

• 255g Dark Chocolate – can also use dark vegan chocolate (very finely chopped 72% cocoa or higher)
• 7 Tbsp light (or full fat) coconut milk (well shaken)

Optional

• 1/2 tsp vanilla extract (optional)
• 1/4 cup unsweetened cocoa or finely ground hazelnuts (optional for coating)
• 200g Dark Chocolate (optional for coating)

Method

1. Place finely chopped chocolate in a medium-sized mixing bowl. The finer the chocolate is chopped, the easier it will melt and the quicker the truffle-making process will go.
2. In a separate small mixing bowl, add coconut milk and microwave until very warm but not

Recipe of the week comes from Pamela Kemp

Left Over Banana Loaf With A Twist

“I find that near the end of the week I sometimes have bananas left over and never like to waste so I use them in a smoothie or banana cake/loaf. This is a great way to use leftover ripe bananas. I like Mary berry’s recipe but like to add some chocolate chips. Raisins are also good.”

Ingredients

• 100g (4oz) butter, softened
• 175g (6oz) caster sugar
• 2 eggs
• 2 ripe bananas, mashed
• 225g (8oz) self-raising flour
• 1 tsp baking powder
• 2 tbsp Milk
• 100g milk chocolate chips

Method

1. Lightly grease the 2lb loaf tin and line it with non-stick baking parchment. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Measure all the ingredients into a mixing bowl and beat for about 2 minutes, until well blended; an electric mixer is best for this but of course you can also beat by hand with a wooden spoon.
2. Add 75g of the chocolate chips and stir.
3. Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour, ( I

Recipe of the week comes from Pamela Kemp

Quick & Easy Stuffed Mini Peppers

“These make great snacks, light lunch with salad or great party finger food. Plus 2 ingredients what is there not to like!!”

Ingredients

• Mini/baby peppers. Asda’s are usually just the orange but are still good.
• 1 pack Philadelphia cheese (not light)
• Sometimes I add a little sweet chilli sauce to the cheese just for a change.

Method

1. Slice the peppers down the middle leaving stocks on.

2. Remove any inner flesh and seeds

3.Fill the pepper halves with the cheese and level with a knife.

4. Place on a non-stick tray or tray with grease proof paper. Bake in the oven gas 5 for 40 mins approx. until the peppers looks softened.

Recipe of the week comes from Pamela Kemp

Halloween Special Leek & Celery Soup & Roasted Pepper Soup

"This recipe is for a large pan, but quantities do not have to be exact and can be adapted to small amounts or to taste.

This went down a treat for our Halloween special charity Lunch."

Leek & Celery Soup