Banana Caramel Cream

Ingredients:
Vanilla Pastry Cream (recipe below)
Bananas (I used two bananas for 6 small dessert servings)
Good quality caramel sauce, or dulce de leche.
Fresh whipped cream (I used 3/4 cup heavy whipping cream and 1 Tablespoon powdered
sugar)
Graham Cracker crumble (recipe below)
Vanilla Pastry Cream
2/3 cup sugar (can be reduced to 1/2 cup if you prefer desserts less sweet)
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
2 eggs
2 Tablespoons butter
1 Tablespoon vanilla extract (or 2 teaspoons vanilla extract and 1 teaspoon vanilla bean
paste)
Directions:
In a medium bowl, beat eggs with a fork to combine. Set aside.
Mix sugar, cornstarch and salt in a medium saucepan. Gradually pour in milk, while
whisking, to make a smooth mixture. Cook over medium heat, stirring almost constantly,
until the mixture thickens and boils. Continue to cook and stir one minute.
Pour several tablespoons of the hot mixture into the bowl with the eggs and immediately
stir well. Pour warmed egg mixture into the pan with the rest of the hot milk mixture.
Return to a slow boil, and cook one minute, stirring constantly.
Remove from heat and stir in butter and vanilla. Set aside to cool. When the pan has
cooled, place in the refrigerator to fully cool. If desired, lay a piece of plastic wrap on the
top surface of the pastry cream to prevent a skin from forming.
Graham Cracker Crumble:
1 1/2 cups graham cracker crumbs (about 10 full sized crackers)
1/3 cup butter, melted
1 Tablespoon sugar
Directions:
Crush crackers in a large ziplock type bag. Pour crumbs, sugar and melted butter into a
bowl and , stir until fully combined. Pour into a 9x13 casserole dish and press into a
even layer. Bake at 350*F for 10-12 minutes, until light brown. Allow to cool
1. Spoon about 2 tablespoons graham cracker crumble into individual serving dishes. Use
a small glass to press the crumble into a firm layer
2. Add a layer of pastry cream into each dish. For easy assembly, fill a large ziplock type
bag with the pastry cream, snip off the end and fill the dishes from this bag.
3. Add a few slices of banana.

4. Top bananas with a layer of whipped cream.

5. Add some graham cracker crumble and a drizzle of caramel (scoop caramel or dulce
de leche into a small ziplock bag and snip off the end for easy application).
Repeat layers 2-5
Serve immediately or refrigerate up to 3 hours. Top with a slice of fresh banana just
before serving.

Vegetable Fried Rice Recipe (Indian Chinese Recipe)

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 4
Ingredients for Fried Rice:
4 cups of cooked rice (here's how to cook rice for fried rice)
2 cups of mixed vegetables, chopped fine (use carrots, French beans, cabbage,
capsicum)
1 small bunch of celery stalks, chopped fine (discard the leaves)
1 small bunch of spring onions, chopped fine
2 tsp of soya sauce
1 tsp of green chilli sauce (this is my favourite brand)
2 tsp of tomato sauce or ketchup
1 tbsp of freshly minced ginger + garlic
2 onions, sliced
1 tsp of freshly cracked black pepper
1-2 tbsp of oil
How to make Vegetable Fried Rice:
1. Heat oil and add the onions. Let them fry on medium heat until light golden brown,
don't let them brown too much. Then, add the ginger + garlic and saute for another 2
mins.
2. Add the finely chopped vegetables and celery and mix well. Cook for 2-3 mins until
they wilt just a bit. Then add the soya sauce, tomato sauce, and green chilli sauce. Fry on
high heat until the sauces bubble and reduce flame to medium-high, stirring constantly.
Continue to stir-fry for another 2-3 mins. The vegetables should be cooked yet crunchy
and not mushy or soft.
3. Add the cooked rice and stir well to combine. Switch off flame, check for salt and add
more if required. Finally add the pepper powder and spring onions (we used coriander
leaves that day since we couldn't find spring onions in the market). Stir well and pat
down and keep partially covered for the flavours to combine.
That's it. Delicious Indo-Chinese Vegetable Fried Rice is ready.
Notes:
- Basmati tastes best for vegetable fried rice; we have used seeraga samba here
- Chop the vegetables fine otherwise the stir-frying won't cook them through and they
will taste raw
- We used dark soya sauce here which is the reason for the darker colour of the
vegetable fried rice. If you use the regular kind, your fried rice will be lighter in colour
- Be careful when adding salt since the sauces we add all have salt in it already

- If you want to make Egg Fried Rice, add 2-3 scrambled eggs to this rice towards the end
and you have easy Egg Fried Rice ready!

Heart Romany Creams

Ingredients
500 grams butter ( room temperature )
1 & 1/4 cup castor sugar
1 egg
4 cups of cake flour
1 tsp baking powder
1 tablespoon of vanilla essence
1/2 a cup of cocoa powder ( if you wish for a darker biscuit you may add a bit more )
1 cup of fine coconut .
1 teaspoon of caramel essence ( optional)
Method
Mix with electric mixer butter and sugar till light and fluffy , add the egg and vanilla
essence and mix for a minute - now add all the dry ingredients and mix with hand till well
combined .
Clingwrap dough and place in fridge to chill for 20 minutes .
Preheat oven on 180 deg . Roll out dough on floured surface and ensure that your rolling
pin is floured as well . Take a fork and run lightly over dough to form the rugged look . Cut
out shapes with cookie cutter and place on greased baking sheet , bake for +-12 minutes
.
When cooled drizzle or dip into some melted chocolate over biscuits and edible glitter .