Mom always told me not to brag…..

April 16, 2012

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.

All other recipes are available on the CRUSH Magazine 18 th issue online website ( pg 32 & 33 ). The recipes are fabulous ( a- hum…even if I do say so myself!) the Salted Caramel Toffees are very easy to make despite having to use a sugar thermometer, and although I am not a drinker I highly recommend the Salted Caramel Margarita.I know it sounds weird, but do give it a try.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.

As always a big thank you to Vanessa for the pictures. We were both thrilled at the quality of the pictures, which reproduced so well in digital format, after Vanessa took these shots with a fabulous super duper new PHASE 1 meduim format camera ( usually reserved for massive billboard size pictures)

We are also both enamoured with the clever and the cool layout! If you click on the pictures a bigger picture comes up and a printable recipe card, and all the recipes( not just my own) include a handy shopping list.

I also love the article on page 24 about debunking Food Myths, and the article on the beautiful IONA wine estate. ( ohhh I feel a trip to the Cape calling me!)

I really think South Africa has “arrived” in the online media industry with CRUSH, I hope you will check it out and even subscribe.

Lots of love

Taryne

SALTED CARAMEL SAUCE RECIPE

200g unsalted butter150 g soft light brown sugar150 g caster sugar150g corn syrup250 ml thick cream5ml vanilla extract5ml 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.

Method

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 Lindt1 cup full cream milk1/2 cup cream2 tablespoons salted caramel

Method

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.hmmmmm