Caramel Sauce

 

This caramel sauce is so smooth and delicious.  It's quick and easy to make and so much better than any store bought caramel I've ever tried.

Ingredients

• 125g butter
• 1 Cup brown sugar
• 1 Cup water
• 2 tbsp golden syrup
• 1 ½ tbsp cornflour
• ¼ Cup thickened cream
• 1 vanilla bean

 

 

Method

Mix together butter, sugar and the vanilla bean which has been split in half lengthwise and scraped to remove the seeds.  Combine in a small pan over low heat and stir until the butter melts, the sugar dissolves and the mixture becomes thick. Bring to a boil, reduce the heat and simmer for 3 minutes.

Mix the cornflour, golden syrup and water together in a small bowl until smooth.  Add to the pan and bring to the boil, reduce the heat and simmer for 2 minutes.

Remove from the heat, stir in the cream and allow to cool slightly. Remove the vanilla Bean. 

Serve warm or cold.

Enjoy!

 Amanda

Vanilla Spiced Nut Mix

Vanilla Spiced Nut Mix

Ingredients

• 1 cup almonds
• 1/3 cup pecans
• 1 Tbsp butter
• 1 tsp good vanilla extract
• 1 Tbsp golden syrup
• 1/4 cup white sugar
• 1 tsp water
• large pinch of sea salt 

Method

1. Toast nuts in a non stick frypan, stirring until fragrant.
2. Add water, vanilla, sugar and butter and stir to combine.
3. Stir over medium heat for about 3 minutes or until the mixture is sticky.
4. Turn onto baking paper to cool for at least 10 minutes before breaking up into small clusters.
5. Sprinkle with salt and enjoy!

Amanda

Vanilla Pavlova with Summer Fruit

Ingredients

• 4 egg whites
• 3/4 cup vanilla sugar or 3/4 cup castor sugar and 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tsp corn flour

Method

1. Beat egg whites until soft peaks form.  Mix the cornflour in with the sugar and add a spoonful at a time to the egg whites.  Beat until thick and glossy.
2. Add vinegar and mix well.
3. Line a cookie sheet pan with baking paper.  Spread mixture to make a 23 cm circle ( it's a good idea to trace a circle with the base of a cake tin on the back on the baking paper as  a guide)
4. Bake in a slow oven 150 deg C for30 minutes.
5. Reduce to very slow 120 deg C for 45 minutes.
6. Turn the oven off and allow the Pavlova to cool in the oven with the door slightly open.
7. Remove from the baking paper to decorate and serve.

Serves 8 

Enjoy!


Amanda

Chantilly Cream

Chantilly Cream is a delicious accompaniment to just about any dessert or sweet snack.  The name sounds fancy, but it is simply whipped cream flavoured with vanilla and sugar.

A dollop on top of warm applie pie, spread on scones with jam, inside fresh profriteroles or with seasonal berries.  The possibilities are endless!

Ingredients

• 300ml thickened or heavy cream
• 1 Tbsp powdered sugar (sifted)
• 1-2 tsp vanilla extract

 

Whip cream to soft peaks, add sugar and vanilla and mix well.

Enjoy!

Amanda

Chocolate Chip Waffles

Ingredients

 

•  2 Cups plain flour
• 1/2 tsp salt
• 2 Tbsp brown sugar
• 1 1/2 tsp baking soda
• 1 3/4 cups buttermilk
• 2 eggs (separated)
• 4 Tbsp canola/vegetable oil
• 1 tsp vanilla extract
• 1/4 Cup chocolate chips

Method

Combine the dry ingredients. Mix together the buttermilk and the egg yolks. Stir in the oil and vanilla.

Brush the waffle iron lightly with oil and preheat it. Combine the wet and dry ingredients. Beat the egg whites to soft peaks. Fold them gently into the batter.

Spread a small ladleful of batter onto the waffle iron, check after about 3 minutes, they may take up to to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

**Prepared waffles freeze well and can be heated up under the grill for a few minutes when you are ready to serve them**

 

Amanda