brown basmati rice
garnishes: chopped cilantro, lime wedges, golden raisins, hot lemon pickle, plain yogurt
banoffee pie (recipe below)
make dhal - no need to refrigerate
hardboil eggs - have a child peel them and keep in fridge
thaw graham cracker crust - keep tightly bagged on counter
make tomato sauce part of curried eggs - allow to sit on stove next to dhal
put basmati rice in oven on timed bake
put bowl and beaters in freezer for whipped cream
add eggs to tomato sauce and heat
chop cilantro and limes
[ban OFF ee]
This is a British pie. I got the recipe from Pam Anderson, but I tweaked it a bit. I made two of these to take to dinner with friends and made a third one today to use up the final jar of dulce de leche in the fridge. It's a rather chilly pie for winter, but making dulce de leche was a kitchen project I could not pass up; the resulting pie is terribly delicious, I must say.
1. Make dulce de leche (caramelized sweetened condensed milk, beloved of Latin America):
Open 14-oz. can of sweetened condensed milk. Scrape it all into a canning glass pint jar or 2 half-pint jars. Put on the lid and screw on the ring. Place in saucepan with water to cover the lid by an inch (or put it in the crockpot with water to cover - my crockpot wasn't deep enough, so I used the stove method). Bring to a simmer with the lid on and keep at a simmer for 2-3 hours, until milk has turned a deep tan. Allow to cool before opening - either carefully take the hot jar out of the hot water or else let the whole business cool down. This is now dulce de leche. It will keep for several weeks in the fridge.
2. Make a graham cracker crust:
1 1/3 cup graham cracker crumbs
2 Tbsp. sugar
1/4 cup melted butter
1/4 tsp. freshly grated nutmeg
1/4 tsp. salt
Press into 9" pie plate to form crust. Bake at 375 for 8 minutes. Cool completely (can be made ahead of time and tightly bagged and frozen or kept at room temperature for several days).
3. Assemble pie.
Spread about 2/3 (about a half-pint) of the dulce de leche in graham cracker crust (or use the whole thing and fewer bananas). This is tricky to spread thick glop on a crumby crust. The crumbs that got mixed into the dulce de leche didn't bother us, but you could warm the dulce de leche slightly to make it more spreadable.
Slice over top: 2-3 ripe bananas
Whip in chilled bowl with chilled beaters: 1 cup heavy whipping cream. As it is taking shape, sprinkle in gradually 2 Tbsp. sugar and 1/2 tsp. vanilla extract.
Spread whipped cream over bananas. Chop up some semisweet or bittersweet chocolate to equal 1/2 cup. Sprinkle artistically on top of the whipped cream.
Serve immediately or chill for a few hours. The pie loses its loveliness after that and weepy liquid will appear in the bottom - but don't despair, the flavor is still there! The sugar stabilizes the cream well enough that it will be fine the next day.