Calling all cooks, help please?

[flutterbee]

I used to make a fantastic banoffee pie years ago and want to make it again for dh to try but for the life of me I can't remember how long to boil the cans of condensed milk for or whether I piece a hole in the top or not. Any advise on this would be appreciated.

Also.................

I have a hankering for cream of watercress soup and recipes would again be appreciated.

I'm off out now so if I don't reply I'm not being rude, I'm just not here

[flutterbee]

Well I can;t believe that there are no cooks on Mumsnet!!

[LadySherlockofLGJ]

No hole in the tin.

I boil/simmer constantly for 3 hours.

You can do two together and keep the spare for a few months.

[Carmenere]

I concur with LGJ
You can always simply cook down the contents of the tin to make the caramel - this is much faster.
Watercress soup is basically potatoes cooked in a light stock. Puree it and add milk. Add bunches of fresh, washed watercress and puree, season and serve.

[Marne]

Simple Watercress soup

1/2 diced onion
2 veg stock cubes
watercress (as much as you want depending on taste)
1 1/2 pints of water
pinch of salt
1/3 pint of double cream

Cook onion in tiny amount of olive oil, add watercress, water and stock cubes. Simmer gently for 20 mins, add pinch of salt, allow to cool slightly before adding cream, add more salt if needed. Put through the blender or serve it as it is.

[Marne]

Add potatoe if you like it thick, of thicken it with flour/corn flour.

[flutterbee]

Fantastic thank-you very very much, watercress soup followed by banoffee pie coming up