“I promised Wael to join him at the spinning class this evening, but I think I’m going to take a rain check, as I really don’t regret any of the calories that made their way –amusingly- to my hips through my sophisticated palate, over dinner last night. It will be like cheating on your husband with Jason Statham, will you really regret it? Naa!”.
1 day earlier
My husband and I left the car with the valet and entered RARE, a charming restaurant, nestled in Ashrafieh.
For its 10th anniversary the menu has been re-invented by The Chef Cynthia Bitar, daughter of Nazira Bitar, and graduated from Chef Paul Bocuse school in Lyon. The new menu features an indulgent selection of starters and main courses accompanied by a rich wine list and an exemplary service.
Our host Wael Haddad recommended I try the oven-baked tomato and goat cheese tart as a starter. It was impossible to resist this flavorsome piece of heaven, lay on a crispy golden pastry and served with a delicious side salad. A star dish!
As for the main course, he suggested I have the oven-baked sea-bass with black rice calamari and chorizo. OMG! I it was so delicious I could lick the plate clean. What a creative combination of ingredients, a delectable choice worth every bite.
While clinking glasses with Cedric and Rania, -our friends- who joined us over this beautiful occasion, I stared with eyes wide open at Wael coming our way showing off with a banoffee pie, guaranteed to impress. Thumbs up!
I always wanted to eat at Rare restaurant, but was always postponing it, well in case there are other procrastinators out there looking for a one-of-a kind-meal, stop searching and book your table at Rare.
Below recipe was among my first posts and I proudly share it back!
Banoffee Pie Verrine Style
Ingredients
- For the base: 60g butter, melted
- 250g digestive bicuits
- For the caramel: 100g butter
- 100g brown sugar
- 1 can of Condensed Milk
- For the topping: 4 bananas, sliced
- Cocoa Powder, to dust
- Chocolate curls, to decorate
- Whipping Cream (optional)
Preparation
- Place the biscuits in a plastic bag and crush using a rolling pin. Transfer to a bowl and add the melted butter and stir. Divide the mixture into 12 small glasses and press into an even layer. Chill the base while you make the filling.
- In a non-stick saucepan place the butter and sugar. When the butter melts and the sugar dissolves add the condensed milk and stir continuously. Bring gently to the boil. As soon as it thickens, remove from heat and allow to cool.
- Spread the caramel on the biscuit base evenly and chill for about 1 hour or until firm.
- Slice the bananas, dust liberally with cocoa powder and layer over the caramel.
- Finish with whipping cream and some grated chocolate. Serve.
Like this:
Like Loading...
Grade 3 class at my daughter’s school are preparing for International Day next month and they chose Argentina to represent and talk about. Part of the celebration, they proposed to serve a rice salad on that day, with Chimichurri sauce. Since I always volunteer to help with the food, I came up with my own version of the recipe and took a picture of the end product. I’m super happy to document it in my blog and share it with you, hope you will like it.
mayasingredients 