Hot fudge sauce sauce recipe
Our chocolate hot fudge sauce recipe makes a thick and shiny sauce with a touch of caramel and vanilla flavours.
Ingredients
340g/12oz granulated sugar
85g/3oz brown sugar
100g/3½oz cocoa powder
30g/1oz plain flour
½ tsp salt
1 x 400g/14oz can evaporated milk
250ml/9fl oz water
2 tbsp butter
2 tsp vanilla extract
Method
Place the granulated and brown sugar, cocoa powder, flour and salt into a saucepan. Add the evaporated milk, water and butter and bring slowly to the boil, stirring constantly. Once boiling, cook for five minutes.
Remove the sauce from the heat and allow to cool slightly. Stir in the vanilla extract.
Serve poured over vanilla ice cream.
I get a cup of hot coffee and a piece of cake
The roads are not so bad today, but in the rainy season it can be quite difficult,” said Glennis Setabandhu as we waited for a battered truck to slowly make its way down the steep boulder-strewn road. “Sometimes their trucks can't make it all the way and guests have to hike down. Once they get here, I get a cup of hot coffee and a piece of cake in them and all is well."
At just about 5ft tall, slightly stooped with age, dressed in a long navy skirt with a flowered cardigan, 81-year-old, Australian-born Setabandhu, or Pa Glen as she’s known locally (pa being Thai for ‘auntie’), is not the type of person you’d expect to find running a guesthouse deep in the wild mountain forests around Pilok in western Thailand. But she has been for almost 30 years.
The entrance to Setabandhu’s guesthouse displays stickers, banners and T-shirts of the off-road driving clubs who have stopped here over the years. Inside, a small glass chandelier hangs over dining tables set with lace doilies. The walls are hung with old photos of Setabandhu’s family posed in their best finery, as well as snapshots of her son Narin, her grandchildren and the numerous visitors she’s welcomed over the years.
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7. Should I be shopping differently?
Most likely. That’s because everything we buy has a carbon footprint, either in the way it is produced or in how it is transported.
For instance, the clothing sector represents around 3% of the world’s global production emissions of CO2, mostly because of the use of energy to produce attire. The hectic pace of fast fashion contributes to this figure as clothes are discarded or fall apart after short periods.
600g/1lb 5oz calf’s liver, trimmed and any thin membrane removed
Ingredients
For the Parmesan polenta
115g/4oz polenta
40g/1½oz unsalted butter
75g/2¾oz Parmesan, finely grated
salt
For the liver
600g/1lb 5oz calf’s liver, trimmed and any thin membrane removed, cut lengthways into slices
olive oil, for frying
450g/1lb small onions, thinly sliced
30g/1oz unsalted butter
4 tbsp chopped flatleaf parsley
salt and freshly ground black pepper
Method
Bring 900ml/1½ pint water to the boil in a large saucepan. Pour in the polenta in a slow, steady stream, stirring or whisking all the time. Bring to a simmer and leave to cook gently, stirring frequently, for 20 minutes until cooked. Add the butter, Parmesan and a little salt and mix in.
Meanwhile, cut the liver slices across at a slight angle into short strips, about 2.5cm/1in wide.
Heat 3 tablespoons of the oil in a large, heavy-based frying pan over a medium-high heat. Add the onions and cook for 10 minutes, stirring frequently, until they are soft and deep golden-brown. Put in a bowl and keep warm.
Add 1½ teaspoons of the oil to the pan and heat over a high heat. When the oil is sizzling hot, add a quarter of the liver, season with salt and pepper and cook for 30 seconds, stirring constantly, until lightly browned. Tip onto a plate and repeat three times with the remaining liver.
Return all the liver to the pan with the onions and any juices from the plate and toss over a high heat for another 30 seconds. Spoon on to a warm plate.
Add the butter to the pan and scrape up any browned bits from the base. Remove from the heat and stir in the chopped parsley. Spoon over the liver and onions.
To serve, put the polenta on warmed plates and spoon some liver and buttery juices on top.
Ham and cheese crown
Ingredients
2 x 320g/11½oz packets ready-rolled puff pastry
4 tbsp tomato ketchup
1 tsp ground paprika
12 cooked smoked turkey or ham slices
200g/7oz gouda cheese, grated
1 free-range egg, lightly beaten
rock salt
1 tsp black sesame seeds
Method
Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper.
Unroll both pieces of pastry and join two of the short ends to make one long piece, pressing the two edges together. Place your long piece of pastry on a work surface, making sure to keep the pastry on the pieces of paper it comes wrapped in, as it will make manoeuvring it much easier later on.
Mix the ketchup and paprika together in a small bowl and spread all over one side of the pastry, leaving just 1cm/½in free round the edges. Lay the slices of turkey or ham on top, followed by the cheese.
Roll up the pastry like a Swiss roll, starting from the long edge. Try to roll it as tightly as possible. Once it’s rolled, bring the two ends together to create a ring and join by squashing the pastry together.
Place the pastry ring on the prepared baking tray. Using a sharp knife, cut 2cm/¾in width slits around the edges, making sure not to go all the way through. Gently pull and twist each section of pastry and lay the slices on their side, so the swirly bits are slightly exposed.
Brush the top of the pastry with beaten egg and sprinkle with the salt and sesame seeds. Bake in the oven for 30 minutes.
Once out of the oven, leave to cool slightly on the tray. Serve.
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