Why is food such a big part of our celebrations? Don’t get me wrong, I’m really glad it is as I absolutely love food, but it seems that we as a human race can’t get together without sharing in the love of munching on something delicious. No matter what religion, nationality or creed you belong to or align yourself with, food somehow becomes a part of the celebration. We can’t even farewell someone who has passed from this world without having “a good feed” as my Kiwi friends say.
As for me, I’m not a chicken and prefer not to refer to meal times as “a feed” but each to their own :).
As so many of us have just finished celebrating Hannukah (Jewish), Christmas (Christian) or Yule (Pagan) or are about to celebrate Makar Sankranti (Hindu) or Milad un Nabi (Muslim celebration of the birthday of the Prophet Muhammad), food, whether traditional or seasonal, has been or will be a very big part of it.
Post celebration we all murmur about how we’ve overdone it and need a new diet or head back to the gym… How many of us include this in our list of New Year Resolutions? I don’t believe in New Year Resolutions but I find nothing wrong with wanting to better ourselves, learn something new, practice self discipline or step outside of our comfort zone completely. A new year brings new opportunities. Many have enjoyed a holiday, however brief, where we’ve (hopefully) been able to spend time with friends and loved ones rejuvenating our souls and preparing for a new chapter. As for me, I will continue to make food a very big part of our celebrations and enjoy every mouthful.
1 sheet puff pastry, thawed
1 egg yolk
1 Tbsp caster sugar
380 g Highlander Caramel Sauce (you won’t use the whole tin)
125 g dark chocolate (50 – 70% cocoa)
icing sugar to dust
whipped cream to serve
- Preheat the oven to 200°C. Cut the sheet of puff pastry into 5 cm strips. Halve the strips to make 10 smaller rectangles. Make sure you cut them with the tip of a sharp knife so the edges are clean cut/crisp as this ensures they rise nicely.
- Brush the pastry rectangles with the egg yolk and sprinkle over the sugar. Place the strips on a baking tray and bake them in the preheated oven for 10 minutes until they have risen and are golden. Allow to cool on the tray.
- Meanwhile, melt the dark chocolate over a double boiler (or in a glass bowl over a pan of simmering water) and slice the bananas on an angle.
- Once the pastry has cooled, slice each rectangle open.
- Spread a layer of the caramel sauce on the bottom of one half rectangle, top it with banana slices and spread over a layer of melted chocolate.
- Repeat Step 5, topping the stack with a third pastry rectangle. Repeat this process with the remaining pastries.
- Dust the stacks with the icing sugar and serve them with the whipped cream.
- Made in 25 minutes and makes 6 stacks.