It was time. Our old fridge-freezer just had to go.
Noisy, creaky, small and not to mention energy inefficient this stupid fridge was a nightmare to deal with every week on our shopping night. We live twenty minutes away from the closest, decent supermarket hence we only go once a week. Every time it was a case of playing 3D Tetris to fit all foodstuff in this nasty electric box. Sometimes we succeeded and sometimes not, which caused ingredients to go off sooner rather than later. We decided enough is enough and finally took the plunge and got what we always dreamed of …. an American-style fridge!
If only choosing one was straightforward. These days people are spoilt for choice but it has gotten ridiculous if you look at every bell and whistle of every product. Completely confused and not willing to shell out good money for a piece of garbage we turned to Which? and Test Freaks for some enlightenment. The internet really is the eighth world wonder. One of its great features is being able to peruse honest reader reviews of products and that’s what we did; hundreds of them.
In the end we came up with a shortlist of 6 fridges divided between Siemens and Bosch. The Siemens KA62DP90 looked like a good option but was a bit pricy, so we ended up ordering the silver version of Bosch KAD62V50GB.
After lots of technical, spatial, plumbing and electrical hurdles the fridge was finally installed. It is big! Dexter would have loved this fridge; roomy enough for a few chopped up bodies. It is sexy! The first few days I had to resist dry-humping it every time I walked past it. I love it!
And how do we celebrate the new fridge’s welcome party? With cheesecake of course!
P.S. The neighbour said it’s the best banoffee pie she has ever had. 😉
Recipe from delicious Magazine.
Preparation: 30 mins – Chilling Time: overnight
- 70g (2½ oz) unsalted butter, melted
- 15ml (3 tsp) powdered gelatine
- 100g (3½ oz) wholemeal biscuits, broken
- 2 eggs, separated
- 75g (2½ oz) caster sugar
- 225g (8 oz) mascarpone
- 1 vanilla bean, split, seeds removed
- 300ml (10 fl oz) double cream, whipped
- 2 bananas, sliced
- 50g (2 oz) flaked roasted almonds or pecans
For the toffee sauce
- 150ml (5 fl oz) whipping cream
- 75g (2½ oz) unsalted butter
- 150g (5 fl oz) brown sugar
- 5ml (1 tsp) vanilla extract
- Use a little of the melted butter to brush the base and sides of a 20cm (8 inch) springform pan. Line the base with baking paper. Dissolve the gelatine in 30ml (2 tbsp) of hot water. Set aside.
- Crush the biscuits in a food processor. Combine the remaining butter with the biscuit crumbs and press into the base of the pan.
- Put the egg yolks, two-thirds of the sugar, the mascarpone and the seeds from the vanilla bean in an electric mixer and beat until pale. Fold in the gelatine and whipped cream.
- Beat the egg whites and remaining sugar in a bowl until stiff peaks form, then fold into the cheese mixture. Spoon over the base, then refrigerate overnight.
- To make the toffee sauce, put all the ingredients in a pan over a low heat, stirring to dissolve the sugar. Increase the heat to high and cook, stirring, for a further 2 minutes. Set aside to cool, then refrigerate for 2-3 hours before serving.
- To serve, arrange the banana slices on top of the cake, drizzle with the sauce and sprinkle with the nuts.