but on this occassion I can’t help myself!
Two months ago I recieved the most flattering email from someone I respect in the Food & Wine Industry. Micheal Olivier had come across my blog and I quote ” I am totally BERSERK about your work. Would luv to have some of it in Crush! Would you consider it ?”
Seriously, how could I refuse ? ( secret squell… people out there actually read my blog !!!)
I was working on developing recipes for my new obsession, Salted Caramel, so it was perfect timing. Below are our pictures and a few of the recipes.
The Salted Caramel Sauce is such a great stand-by, it keeps well in the fridge for months so all you need is a few doughnuts, poached pears or vanila ice cream, and voila you have a delicious and quick dessert. ( recipe below) or mix with good quality dark chocolate and warm milk for a delicious and unusual hot chocolate, perfect for the fast approaching winter.
SALTED CARAMEL SAUCE RECIPE
200g unsalted butter
150 g soft light brown sugar
150 g caster sugar
150g corn syrup
250 ml thick cream
5ml vanilla extract
5ml Maldon Sea Salt, or more to taste.
A few tips before starting
Please make an effort to find and use corn syrup, golden syrup can be substituted but it will affect the flavour of the sauce.
Always use unsalted butter so as not to influence the flavour of the sea salt.
Combine all the ingredients except the salt, in a deep, heavy bottom pot.
Stir over medium heat for approximately 10 minutes.
Remove from heat and stir in the salt.
Store or serve.
SALTED CARAMEL HOT CHOCOLATE
4 blocks good quality dark chocolate , such as Lindt
1 cup full cream milk
1/2 cup cream
2 tablespoons salted caramel
Warm the milk and cream in a double boiler and stir in the chocolae blocks.
Place 1 tablespoon of salted caramel in each cup and pour in the hot chocolate.
Stir and serve.