Perfect for the summer #food #MUF
Can we go ahead and just agree that one of God’s greatest masterpieces was the salted caramel flavor combination. Oh. my. goodness. Crystal clear blue waters and sunsets? Who needs em’, but if I see the words “Salted Caramel” on any food item I immediately have to have a bite of whatever it is or I will die a slow painful unmerciful death. Okay fine more like I’ll throw a tantrum until I get a bite and then I’ll savor every last second of the flavor and hope it lingers and saturates every single taste bud. I could write poetry about salted caramel and the beauty it beholds. Or I could just capture it in one single word. Yum.
These Paleo Salted Caramel Cheesecake Bites are seriously the way to go. They are quick, easy, and decadent! I brought these in to work and they…
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For those with a sweet tooth!
Warning: These are deliciously addictive! It’s terribly hard to stop at one, this slice consists of three layers of a biscuity base, gooey layer of sweet caramel topped off by layer of rich chocolate.
This is an incredibly easy chocolate caramel slice recipe, this version is very Australian due to the coconutty base. This slice along with lamingtons, vanilla slices and finger buns are baked treats that many Australian children grew up with and still love, as they are still very popular judging from our cake shop windows!
If you’re not keen on coconut you can leave it out or make more of a shortbread base which is the English version called Millionaire’s slice or even substitute it with almond meal.
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With a busy week ahead, I’ll be making a big batch of soup today to cover my lunches this week. As with stews, soup keeps well and flavours often improve over the first day or so. I’ve been making this recipe for Curried Lime and Lentil soup for years. It’s simple and quick to make, and ingredients can easily be substituted for variation in flavour and heat. With my love of everything spicy, i tend to use a hotter paste. This recipe is vegetarian friendly also.Use Vegetable stock instead of Chicken. Its a real treat, especially at this time of the year. In a word, delectable!
What you will need:
1 tbsp of hot curry paste (I use Patak’s Vindaloo); 1 brown onion, finely chopped; 2 garlic cloves, chopped; root ginger (thumb size), chopped finely; 1 tsp cumin seeds; 200g red lentils; 1 1/2 litres of chicken stock; 1 lime, grated & juiced; salt & pepper for seasoning
Lets cook 🙂
Place the curry paste, onion, garlic, ginger and cumin seeds into a warmed pan and cook gently for around 3 minutes. Add the lentils, and stock, bring to the boil and simmer for about 20 minutes.
Add the lime rind and juice and season to taste.
Serve up with Chappatis.
South-East Asia, I salute you, Ginger is one of my favourite flavours and has heavily influenced food and drink throughout Britain. Whether you are imbibing a Whisky Mac to help you through a cold, enjoying a slice of Parkin around the bonfire, or dunking a Gingernut into a hot drink, Ginger has made its mark on our cuisine, and has been adopted as our very own.
After spending a cold afternoon out on the park with my little one, there is nothing better than coming home to a delicious slice of Ginger cake, accompanied by a strong cup of tea.
What you will need:
250g self-raising flour; 2 tsp ground ginger; 1/2 tsp ground cinnamon; ½ tsp ground allspice; ¼ tsp ground cloves; 1 tsp bicarbonate of soda; pinch salt; 200g golden syrup; 2 tbsp syrup from the jar of stem ginger; 125g butter; 3 lumps preserved stem ginger or about 2 tbsp of fresh ginger, grated; 125g dark Muscovado sugar; 2 large eggs; 240 ml milk
For the glaze:
4 tablespoons ginger syrup from the jar of stem ginger; 4 tablespoons boiling water; 200g icing sugar
Let’s cook 🙂
Preheat the oven to gas mark 4. Line a cake tin (use a square or round cake tin 22 cm), and line it with grease proof paper.
Sift the flour with the ground allspice, ground cloves, ground ginger, cinnamon, bicarbonate of soda and salt.
Warm a small saucepan and heat the butter and the golden and ginger syrups over a low heat. Finely dice the stem ginger and add it to the pan with the Muscovado sugar.
Break both the eggs into a bowl and the milk and beat gently.
Add the butter and sugar mixture to the flour, stirring with a large metal spoon. Mix in the milk and eggs. The mixture will be quite runny. Ensure all the flour is combined.
Pour the cake mix into the cake tin and bake for 45-50 minutes. Start checking the cake after 40 minutes. The top should spring back when touched and an inserted skewer should come out with crumbs. Allow the cake to cool for 10 minutes, if you choose to glaze.