Salted Caramel Sauce

salted caramel sauce

Good grief. Do you know what I realised? Minikin Kitchen is 1 year old today! It’s been an interesting experiment into cooking and blogging. I just discovered a recipe of mine doing the rounds on Pinterest which is rather exciting. As I started this thing on Halloween and I’m prepping some treats for a Halloween party tomorrow, I thought I’d post something that I just knocked up. Be warned this stuff is way too ‘I’ll just dip my pinky into it’ addictive and anyone *anyone* who tells you they don’t like salted caramel is a bloody liar.

Salted Caramel:
1/2 cup caster sugar
1/2 cup light brown sugar
110g butter
1/2 cup double cream
1 tbsp sea salt flakes

On medium to high heat, get a heavy bottomed stove on and melt your sugar. With a metal spoon, only stir the sugar occasionally to help it all dissolve evenly. If you want to use a sugar thermometer, you want this to reach 175°C but I have to admit, I kinda eyeballed this. You want it a rich golden brown colour and basically don’t want it to burn. Once it reaches the desired temp, add the butter and double cream and stir well. Now add the salt and set this aside to cool.

The temperature of the sugar really dictates the viscosity of this sauce, you’ll notice I’ve made a bit on the fudgy side, but if you want a runnier constancy add more double cream. I basically add this to most things. I drizzle it over yogurt, ice cream, pancakes, filled macarons with it…I even put it in the freezer to firm up and rolled little salt caramel balls and stuffed them in homemade chocolate truffles (stroke of genius if I do say so myself).

Addictive and indulgent. A fitting birthday post.

Charred Aubergine with Tahini & Yogurt

Charred Aubergine Dip

I’ve just come back from Puglia in the south of Italy with a group of friends. It was a cycling trip where we essentially cycled our bikes, swam in the azure seas and cycled some more until we were hungry, then proceeded to eat and drink an awful lot. The food there is so earnest and simple. They have access to some of the most incredible ingredients in the world because of their amazing climate, so they’re only interested in basic cooking to elevate the natural flavours. I’m really in to that.

Back in London we are in the midsts of this weird Summer vibe where it seems that the general en-mass willing of summer not to be over *just* yet has resulted in some pretty warm october nights. This dip is something I prepared as part of a romantic picnic in the summer solstice, so it seems only fitting to revisit it again with the warm hazy glow of Puglia and my own Londonian attempts to squeeze the very last of summer out. It’s simple and delicious.

Charred Aubergine with Tahini & Yogurt (Serves 2-4):
1 large aubergine
70g tahini paste
60 ml water
1 tbsp pomegranate molasses
1 generous squeeze of a lemon
1 garlic clove - crushed
3 mini cucumbers - diced
seeds from half a pomegranate
3 tbsp parsley - roughly chopped
2-3 generous dollops of greek yogurt
a drizzle of olive oil
1 tsp paprika
salt and pepper

On a gas hob, place the aubergine directly onto a medium flame and roast for 12-15 minutes, turning frequently. The flesh should end up soft and smoky with the skin burnt all over. Alternatively, if you haven’t got gas hobs, crank up that oven high, 200°C maybe, and whack your aubergine in and keep turning it in that heat. 20-40 minutes in, the skin should also char and the aubergine should sag telling you the flesh is all lovely and soft. On a similar warning to my last aubergine post: Poke a couple of holes near the stem part of the aubergine to stop it exploding in the oven.

Once your aubergine is done, transfer all that lovely soft flesh into a medium mixing bowl. To this add the tahini, molasses, water, lemon juice, garlic, cucumber, parsley, paprika, yogurt, half the pomegranate seeds and some salt and pepper. Adjust the seasoning to your liking. Drizzle with olive oil and the rest of the pomegranate seeds to finish. Eat!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3 other subscribers

Categories

All original content on these pages is fingerprinted and certified by Digiprove
%d bloggers like this: