With temperatures soaring, our thoughts are on trying to keep cool. Yesterday the kids asked for ice cream after school and they both bought a creamy vanilla ice cream covered in chocolate. Delicious but not very refreshing.
As clementines are currently in season and nothing beats the flavour of fruit in season I decided to make a refreshing clementine and lemon sorbet for their after school treat.
The verdict from the kids – ooh this is beautiful!!
There is something very satisfying about having a bowl of oats porridge in the morning. Aside from tasting good it is so healthy for you – you only have to Google ‘benefits of oats’ to find pages and pages of reasons to eat oats. My only problem with a bowl of oats porridge is that it seems more suited to a cold, wintry morning. Now that summer is here we need something a bit lighter but just as healthy. A bowl of Bircher Muesli is the answer – just don’t forget to prepare it the night before.
After weeks and weeks of rain, we finally have some sunshine and with that comes al fresco dining. Friday nights are always a bit of a rush for us so this salad is perfect – the butternut can be prepared in advance and then just quickly throw everything together at the last minute. Perfect with cold roast chicken and a honey and mustard dressing.
There is nothing not to like about a creamy, deliciously sweet, golden caramel sauce. I have to make mine in small batches because to leave it in the fridge is just asking for trouble. Add a dash of sea salt to it and it is taken up to another level. Is there anything to beat homemade caramel sauce drizzled over your favourite dessert? Nope, I didn’t think so.
Is it difficult to make? Not really, but you have to focus just on making the caramel sauce and nothing else as it can go wrong very quickly. It can be very tempting to stand and stir while you watch over the sauce but don’t as it will crystallise and ruin the end result. The other temptation is to stick your finger in to have a quick taste – please don’t. I have a huge blister on my finger because I could not resist the temptation. Liquid sugar is unbelievably hot and sticky.
Also, when you add the cream and butter it does tend to bubble up a bit so make sure your pan is deep enough to prevent it bubbling over.
If you have a spare 11 minutes – you have to give it a go.
A deliciously rich and creamy caramel sauce made in minutes.
250g caster (superfine) sugar
4 tblsps water
Put the sugar and water into a heavy-based pan.
Heat gently until all the sugar has dissolved.
Increase the heat slightly and gently boil for 5 - 6 minutes until golden brown - do not be tempted to stir during this process as the sugar will crystallise. Once the caramel starts to colour, swirl the pan gently to ensure it does so evenly, but don't stir. The deeper the colour, the better the flavour - just don't burn it.
Remove from the heat, and carefully stir in the cream and butter until well incorporated.
If you are making salted caramel then add the sea salt together with the cream and butter.
Leave to cool slightly and then transfer to a sterilised jar and keep refrigerated.