Tag: topping

26Apr

Banana split with brigadeiro fudge sauce

Things I am loving at the moment: I no longer listen to the radio. Some may think this is a bad thing but in my car I have a very narrow range of stations, mainly consisting of songs that are on the chart playing on a very annoying loop. I downloaded an app called Castbox and have started to explore the world of podcasts. My absolutely favourites are The High Low and Dear Sugar Radio. I can’t get enough of Cheryl Strayed and Steve Almond. I want to go out and have a beer with them. Weekends without my phone. It actually died and I didn’t even try to charge it. I forgot about it and it was all good. Re-watching old films that I was too young to understand when I watched it first time around: As Good As it Gets, Donnie Darko and Good Will Hunting eBay. I am planning my sister’s hen do whilst on my night shifts. I am going for a mermaid theme. All the glitter and streamers arrived on time and on point. Condensed milk. I’ve decided that ganache is well over rated as a sauce and that brigadeiro sauce should take the crown.
2 mins read
939 Views
24Nov

One ingredient apple caramel sauce

When it comes to food I am sometimes like the spoiled rich girl that has a walk-in closet full of clothes but feels she has nothing to wear. Some mornings I will open my cupboards over and over, waiting for brownies to magically appear, when I should be cooking all the eggs and porridge oats I have bought for the week, as an encouragement to have full, healthy breakfasts. I needed to accessorise my porridge with a new topping, and finding out that you can turn pressed apple juice into caramel was the answer. One ingredient apple caramel sauce 500ml of pressed apple juice (not from concentrate) 1. Add juice to a pan and heat it until the mixture has halved in volume and leave it to reach a rolling boil. Leave it to boil for 4 minutes.  Half a litre of juice you’ll leave with enough apple caramel to sprinkle over your porridge for a whole week. No need to add any sugar, it is perfectly tangy and sweet on its own. Add to your porridge with a sprinkle of nutmeg, berries and pumpkins seeds. It also tastes great with gin. But leave that one for dinner time.
2 mins read
789 Views
05Jul

Classic vinaigrette

Let’s not talk about Brexit today. Let’s talk about how to make classic vinaigrette.  I have always been confused when I have searched for vinaigrette recipes I get a liquid version of it, like a salad dressing. That’s not the version I grew up to love. I decided to recreate my family’s version of vinaigrette after I got a whiff of cheiro-verde.  Cheiro-verde is what we call the mix of parsley and coriander leaves in Brazil. You’ll often find the market sells this mixture together. The smell is a throwback one for me, if you add cumin and the noise of a pressure cooker, I am right in my grandma’s kitchen. So this is the recipe with the classic vinaigrette I have always known, with cheiro-verde. In my opinion it’s better than a salad dressing, you can add it to anything: rice, couscous, quinoa, salads and even as a side to grilled sausages. Classic vinaigrette (serves 4-6) 100g cherry tomatoes  1 small red onion  Bunch of flat parsley  Bunch of coriander  Juice of 2 limes 30ml olive oil Salt to taste 1. Finely chop the onion, tomatoes and herbs and place it all in a bowl 2. In a separate bowl
2 mins read
750 Views