Comments on: Coffee, Toffee, Banoffee Pie - Vol. 1

By: Waz

Waz — Sat, 05 Apr 2008 19:14:39 +0000

Yes kat, that’s right. It’s why we put a link to it in the first paragraph of the original blog post (see above)

Thanks for mentioning it though.

By: kat

kat — Sat, 05 Apr 2008 02:15:22 +0000

you can get the original banoffee pie recipe on the hungry monk website, here’s the link…

http://www.hungrymonk.co.uk/pages/banoffi.htm

By: Kim

Kim — Wed, 15 Nov 2006 19:29:52 +0000

where is the recipe for banoffee pie?

By: Fred

Fred — Tue, 09 May 2006 12:34:01 +0000

I use margerine and butter when making pie crust, works good for me… Get cooking, you dedicated vegetarians!

As to the making of the toffee, I usually boil the cans in a pressure pot (dont know if thats what it’s called in english… basically a pod you close almost hremetically, allowing water to boil up to much higher temperatures) and it takes only 2/3 hours.

I only tried storing the canned toffee once; when I opened it about a moth later, It was unusable since it was very hard (must have opened a small hole that let moisture out, who knows?).

Anyways, nice video, makes me curious about the banana/coffee flavour, something Ive never heard of here in portugal.

By: Matt

Matt — Thu, 04 May 2006 19:24:42 +0000

For you vegitarians “The New Joy of Cooking” lists most of their pastry recipes with half butter and half vegetable shortening as the fat.

About the melting of the fat, I prefer to use a pastry blender to make pastry, but haven’t found much difference when I make the same recipe with my hands instead. The crust appears to shrink more, but doesn’t loose any flakiness.

By: Administrator

Administrator — Thu, 04 May 2006 10:03:57 +0000

Hiya,

This was something we actually did give passing thought to when making the crust.

Apparently there is such a thing as “vegetarian lard”. Have you thought about that, or looked for it?

Hmm, I wonder whether margarine could be used.

- Waz

By: pythagoras

pythagoras — Wed, 03 May 2006 02:55:58 +0000

i’m a vegeterian, so i was wondering if there is any good way to substitute lard in pie crust and still get a good end product?

By: Meg

Meg — Tue, 02 May 2006 00:06:28 +0000

The best episode yet! Can’t wait for part two!!!!!!

By: Rob

Rob — Sun, 30 Apr 2006 01:00:00 +0000

Just sneaked (snuck??) a peek at the linked recipe - looks just like my current favourite dessert to eat out - banana caramel cream pie at The Provincial in Brunswick St, Fitzroy (Melbourne, Australia). Yummo. I’m going to have to make this to see what the coffee’s like in the mix.

Bugger the cholesterol!

By: Rob

Rob — Sun, 30 Apr 2006 00:44:39 +0000

I’m no expert, but I remember being told that the colder you can keep the oils in a pastry (ie. the butter and lard), the better. That’s why you chuck it in the fridge for 30 minutes, and also use chilled water - you want to avoid the butter or lard melting at all costs (goes through some molecular change after melting and resetting that affects the flakiness of the pastry).

I also tend to trim the pastry before putting in the oven, and blind baking it to stop it fluffing up - saves putting holes in it with a fork.

Can’t wait to see the end of this - sounds fantastic. Man I love sweetened condensed milk. *drool*.

By: Ben

Ben — Thu, 27 Apr 2006 23:13:48 +0000

LOVED it. I happen to particularly like making pastries.

By: Susan

Susan — Tue, 25 Apr 2006 12:51:37 +0000

heheh…good one! I know Nestle sells a caramel filling too and dats basically wat they do.. looking forward to next episode!