Jane Beedle's toffee & banana spring rolls

For those of you who were lucky enough to see Jane in action at our Thai supper nights, you'll know how totally delicious these beauties looked! A simple and impressive dessert to try at home... Banana and Toffee Spring Rolls Preparation time: 5 minutes Cooking time: 4 minutes Serves: 4 INGREDIENTS • 2 Large bananas - peeled • 4-6 TYJ Spring roll pastry sheets (see below) • Toffee or caramel sauce • Icing sugar for dusting • Vegetable oil for shallow frying METHOD 1. Cut the pastry sheets in half 2. Cut the bananas into approx. 4cm lengths 3. Place a smear of toffee sauce down the centre of each rectangle stopping 3 cm from the bottom. (SEE BELOW) 4. Place a piece of banana at the top of the

Regan's Thai dressing

Thank you so much to everyone who came to our Thai Supper night at The Chancery pub last week. As promised, I have shared here my Thai style dressing which I demo'd on the evening, and which you would have enjoyed on your starter of beetroot cured salmon and Thai pickles. Please let us know if you give it a go - it's super simple to make, and it's great as an alternative to mayo on a winter slaw. Our next supper night is going to be at The Langley Park Golf Club. We're going to be hosting a Spanish evening with welcome sangria, 3 course meal, and Gipsy King music from the amazing Andalus duo. Tickets must be purchased in advance Thai dressing Ingredients: 1 lime (juice and finely grated zest

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