Food Finder Online Recipes

Few crumbled meringue, if desired
2 1/2 cups whipping cream
3 large bananas
juice of 1 small lemon
1/4 cup superfine sugar
1/2 cup granulated sugar
1 tablespoon water

Prepare meringues, if desired, according to directions. In a large bowl, whip cream until thick. Slice bananas thinly into a separate bowl and toss in lemon juice.

Fold crumbled meringues, if desired, bananas and superfine sugar into whipped cream. Spoon mixture into a serving dish and chill.

In a small saucepan, combine granulated sugar and water. Cook over low heat until sugar dissolves; do not stir. When sugar has dissolved, increase heat and boil syrup to a rich brown caramel. Immediately pour caramel in a thin stream over banana cream mixture and chill until caramel hardens. Serve within 1 to 2 hours.

Makes 6 servings.

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, crushed
1 lb lean ground beef
1 can (15 oz/ 425 g) red kidney beans, drained
1 green bell pepper, chopped
2 tablespoons tomato paste
2 teaspoons mild chili powder
5 oz tortilla chips
1 cup shredded mozzarella cheese
1 1/2 teaspoons paprika

Heat oil in a flameproof casserole dish. Add onion and garlic and cook, stirring occasionally, 5 minutes, or until soft. Add beef and cook 6 to 8 minutes, or until brown. Stir in kidney beans, bell pepper, tomato paste, chili powder and 2/3 cup water. Cover and simmer 10 to 15 minutes. Preheat oven to 400F (205C).

Uncover and cook 5 minutes, or until sauce is reduced and thickened.

Arrange tortilla chips over top, sprinkle with mozzarella cheese and paprika and bake 20 minutes or until cheese is melted and golden. Serve hot.

Makes 4 servings.

1 lb semisweet chocolate
1 recipe Whisked Sponge Cake made with 3 eggs, 1/3 cup (3 oz/ 90 g) superfine sugar, 3/4cup (3 oz/ 90 g) self-rising flour
4 tablespoons strawberry jam, sieved
1 cup whipping cream
superfine sugar to taste
1 2/3 cups fresh strawberries
tiny edible flower to garnish, if desired

In top of a double boiler or a bowl set over a saucepan of simmering water, melt chocolate, stirring until smooth. Cool slightly. Spread melted chocolate on waxed paper to a 15-inch square. Let stand at room temperature until set. Cut chocolate in 100 (1-1/2-inch) squares.

Prepare cake according to recipe. Bake in an 8-inch square pan and cool. Cut cake in 16 (1-1/2-inch) squares, trimming as necessary. Reserve remainder for another use. In a small saucepan, warm jam slightly, then brush jam lightly all over cake squares. Place each cake square on a chocolate square. Press 4 more chocolate squares around sides.

In a bowl, whip cream to stiff peaks and sweeten with sugar. Slice strawberries, if desired. Carefully spoon whipped cream on top of each box, then cover with strawberries. Place a chocolate square on top of each box to make a lid. Chill and serve within 1 to 2 hours. Garnish with tiny flowers, if desired.

Makes 16 boxes.

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