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I have a quick terryaki sauce. 1/3 cup soy sauce 3/4 cup light brown sugar. Combine in a skillet, bring to a boil, then reduce to a simmer. Let it reduce to the consitancy you like. You can add garlic, citrus (I usually use orange juice), ginger, scallion (Green/Spring onion), crushed red pepper flakes, or just about any Asian flavor to the last few moments of reduction to give it a bit of extra flavor you might want. Store in an air tight container/jar. Use as needed. |
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Yesterday my neighbour Anne gave me some fresh plums. I made a plum and stem ginger crumble.. best ever.. to die for. ** 15 plums washed dried, halved, kernals removed and placed on bottom of baking dish. Sprinkle with 2 desert spoons of demerara sugar. Take 3 cubes of stem ginger, slice finely and place evenly over plums. Take 3 teaspoons of stem ginger syrup and drizzle over the plums. 1 teaspoon ground cinnamon, sprinkle over evenly. In a mixing bowl put 40g flour + 60g butter + 60g demerara sugar + 20g fine porrige oatmeal + 20 g ground almonds. Rub this mix until it is fine breadcrumb texture. Pour evenly over plums, press down gently. Bake at 200°C for 40/45 minutes. ** Allow to cool for good 15 minutes, or your mouth gets burnt! Serve with ice cream, cream or custard. |
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I have a really good recipe for Homemade pumpkin bars with caramel frosting. They are made from scratch and taste amazing the frosting can be used on multiple things like cakes, brownies, ice cream etc. For Cake 1 1/2 cups granula sugar ½ cup light brown sugar 1 cup sour cream or Greek yogurt ½ cup salted butter , (1 stick) 1 1/2 cups pumpkin puree 3 eggs 2 teaspoons vanilla extract 2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg For Frosting 6 Tablespoons butter 1/2 cup heavy whipping cream 1 cup + 2 Tablespoons light brown sugar pinch salt 2 ½ to 3 cups powdered sugar 2 teaspoons vanilla extract - Add butter and sugars to a mixer and cream together until light and fluffy.
- Mix in Greek yogurt.
- Add pumpkin, eggs and vanilla and mix.
- In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon, ginger and nutmeg.
- Mix the dry ingredients with the wet.
- Pour batter into a jelly roll pan (10×15 inch). Bake at 350 degrees F for about 27-30 minutes, or until a toothpick inserted in the center comes out clean.
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As soon as the cake comes out of the oven, make the frosting. -
In a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a gentle boil. -
Remove from the heat and stir in vanilla and 2 cups powdered sugar. Mix well (I like to use an electric mixer to remove any lumps). -
Add a little extra powdered sugar, as needed, until you get a soft and slightly thick, but pourable frosting. -
Gently spread warm frosting over bars. Allow to cool before serving. |
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Crisp, Clear, and Cool
