This dessert came to me while watching Professional Masterchef. None of the candidates this year used combinations as simple as banana, caramel and pecan nuts of course, and there was not enough time for them to whizz up a puff pastry, but somehow their creativity and passion inspired me. It is very simple to make and you really need to give this a go to impress your friends. It is great as a dessert, or for tea, and can be enjoyed all year long as long as you can find ripe bananas!
These mince pies are vegetarian and can also be alcohol free by substituting whisky for orange juice. I used yellow/orange ingredients to keep the mincemeat light in colour. I also decided to use quinces instead of the traditional apples. Even thinly sliced, quince keeps its texture and still absorbs the juices and the whisky. Since quince pieces don’t melt away like apple would, I also added chestnut to help the ingredients to stick together.
I love aubergines and this is another super comforting meal. Of course seasonal summery aubergines are the best to use, but the rich tomato sauce will hide any bitterness you might encounter with out of season aubergines. We started to make our own pasta and it really REALLY makes a difference. If you don’t have a pasta machine and if you don’t want to break your arms at rolling the pasta sheet again and again, I would recommend to use fresh pasta rather than dried lasagna sheets.