-
1
Blend the bananas, vanilla and the first juice in a high-speed blender.
-
2
Puree till very smooth then pour into four large decorative glasses.
-
3
In the same blender puree the remaining ingredients.
-
4
Pour on top of the banana puree.
-
5
Garnish the glass with an orange slice, a strawberry fan, a mint sprig or possibly all three!
-
6
Note: Try putting some freshly grnd nutmeg in the banana mix.
-
7
Aged Cheddar Cheese Biscuits:Blend the flours, salt and baking pwdr together in a food processor.
-
8
Add in the butter pcs and process, cutting the butter into the flour, till the mix resembles coarse breadcrumbs.
-
9
Add in the c. of cheese and process just till it is stirred together with the flours.
-
10
Add in the lowfat milk and process briefly, just till mixed.
-
11
Flour your hands, a rolling pin and the work surface.
-
12
Turn out the biscuit dough and roll to a thickness of 1 1/2 inch thick.
-
13
Cut out 4 three inch sized circles.
-
14
Place upside down on an insulated baking sheet and sprinkle each with the remaining cheese.
-
15
Bake in a pre-heated 450 degree oven for 12 to 15 min till done.
-
16
Let cold briefly and serve immediately.
-
17
Brown Butter Hollandaise:Brown the butter in a medium saucepot.
-
18
Heat it over a high heat and continue heating as it boils and the water in it evaporates causing the simmering butter to foam up.
-
19
Once the water is gone the foam will subside then a second foam will begin to rise.
-
20
At this point watch carefully, the butter is browning, swirl it gently and look at its color.
-
21
The lowfat milk-fat solids in the bottom will be brown and the butter will have a very pleasing nutty smell.
-
22
Remove it from the heat and pour the butter into another container to stop its cooking process and to cold it from very warm to room temperature.
-
23
Place the yolks, wine, lemon and Tabasco in a copper or possibly stainless steel bowl.
-
24
Suspend the bowl over a simmering water bath and whisking constantly with a flexible wire whip mix together the ingredients.
-
25
Continue whisking till the mix expands and thickens, 3 to 4 min.
-
26
Remove from the heat.
-
27
Emulsify the Sauce.
-
28
Slowly at first and speeding up to finish add in the room temperature brown butter.
-
29
Begin by dripping a few drops at a time into the Large eggs as you whisk continuously.
-
30
Allow the previous butter to incorporate before adding more.
-
31
Continue whisking and adding butter till it is all used.
-
32
Taste and season then store in a thermos till needed.
-
33
Almond Bacon Crisps:Slightly overlap three pcs of bacon side-by-side.
-
34
Place them on a piece of baking paper on a baking sheet.
-
35
Bake the bacon in a pre-heated 350-degree oven till the slices are lightly browned and crisp.
-
36
Sprinkle the bacon proportionately with the sugar and then sprinkle the almonds on.
-
37
Continue baking for another five to ten min as the sugar caramelizes and the nuts brown.
-
38
Remove the bacon and rest it on absorbent towel before serving.
-
39
Scrambled Egg Stuffing:Whisk the Large eggs and chives and stir to combine.
-
40
Heat the butter in a medium non-stick pan over a high heat.
-
41
Swirl it gently and when it has foamed and begins to lightly brown add in the Large eggs.
-
42
Stir the Large eggs vigorously till about two thirds of them have formed curds.
-
43
Place the pan in the oven still warm from the biscuits.
-
44
Bake several min just till the Large eggs have set and cooked.
-
45
They will puff a bit and take no more than five min.
-
46
The Plate:Separate the biscuit into two pcs.
-
47
Place the bottom on the plate.
-
48
Place a piece of the egg stuffing folded tightly on the biscuit.
-
49
Add in several ounces of the sauce over the Large eggs onto the plate.
-
50
Top with a bacon crisp then the top half of the biscuit.
-
51
Decorate with several chive batons.
-
52
Serve with a cockle-doodle-do!
-
53
Timing Hints: First brown the butter for the sauce.
-
54
Next, make the biscuits, as they bake make the bacon and hollandaise.
-
55
Then make the smoothies and stuffing and serve!
