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Salted Caramel Cookies

25/5/2021

These Salted Caramel Cookies are a match in caramel + flaky sea salt + white chocolate chip Heaven. No need to soften butter or use a mixer!

Ingredients
3 tbsp butter, melted
6 tbsp brown sugar
1 egg yolk
1/2 tsp vanilla extract
1/2 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/3 cup white chocolate chips
1/4 cup caramel bits (or 6 unwrapped caramels)
1 tbsp heavy cream
flaky sea salt

Instructions
Preheat oven to 160C

In a small bowl, whisk the butter and sugar together.
Add the vanilla and egg yolk. Whisk until smooth and creamy.
Sprinkle the flour, baking soda, and salt over the wet ingredients, and stir until just mixed.
Fold in the white chocolate chips. Set aside.
Add the caramel bits and heavy cream to a microwave safe bowl. Microwave at 50% power in 30 second increments, stirring after each time, until smooth and fully combined. Allow the caramel mixture to cool slightly- not so much that it becomes thick and hard, but you don't want it piping hot either.
Scoop the dough into 8-12 portions depending on how many cookies you want. They will spread some- so leave at least 1-2 inches between each scoop of dough.
Use a spoon to drizzle caramel over each ball of cookie dough. (Note: You will have caramel leftover. You just want a thin drizzle on each ball of dough, don't try to coat the entire surface. See image above.)
Bake for 12-15 minutes. Do NOT overbake. They may look doughy on the inside- but they will continue to bake while they cool.
Immediately top with flaky sea salt after removing from the oven.
Cool on the cookie sheet for 5 minutes then transfer to a wire rack.

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Mandarin Jam

25/5/2021

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Make breakfast extra special with homemade Mandarin Jam.

Whether you prefer toast, crumpets or croissants, this jam is the perfect accompaniment - - my personal favorite is with a beautiful french style croissant made locally by Wendy at Four Winds Chocolate in Willunga.

This recipe is super simple and quick and you'll love the end result.

Ingredients
8 Mandarins
1kg White Sugar
3 Cups Water

Method

Wipe mandarins with a damp cloth, cut mandarins in half horizontally then in half again. Using fingers, remove seeds and discard them.
Peel away skin and reserve it. Using a sharp knife cut skin into fine slivers. It is only necessary to use the skins of 4 mandarins.
Place mandarin pulp in food processor, process a few seconds or until pulp is chopped. (If you do not have a processor, chop fruit finely).
Place pulp in large pan, add mandarin rind, white sugar and water, mix well.
Mixture should be not more than 5cm (2in) deep in pan. Stir jam over medium heat until sugar has dissolved, increase heat slightly, boil gently, uncovered without stirring 50-55 mins.
Check occasionally during last 10 mins of cooking time to make sure mixture is not burning on base of pan.
After 50 mins start testing to see if jam will jell when tested on a cold saucer.
Remove scum from surface, pour jam into hot sterilised jars. Seal when cold.

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Tomato & Chilli Sauce

25/5/2021

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With an abundance of tomatoes and chillies in the garden this year I have been experimenting in the kitchen and think I've produced a delightful tomato and chilli sauce. Its a lovely sweet but spicy sauce and yummy on meats, pies and burgers.

Ingredients

6 tomatoes large ripe
2 brown onions roughly chopped
2 red capsicums deseeded peeled
4 long red chillies thinly sliced
6 red bird's eye chillies thinly sliced
1 cup sugar
2 tbs tomato paste
1 pinch salt and pepper *to taste
1/2 cup water

Method

Peel the tomatoes, cut into quarters, and cut out the hard stalk piece.
Place the tomato, capsicum, chillies, and chilli seeds into a large saucepan and slowly bring to the boil. If it is not liquid enough, add water to make it runny.
Boil, covered, for approximately 1 hour making sure the ingredients don't burn on the bottom of the pan.
Blend the mixture in the saucepan while still hot with a stick blender. This mixture should be quite runny.
Add the sugar and stir to dissolve. Reduce heat to a slight simmer, then add the tomato paste, salt, and pepper. Stir to mix in.
Simmer for 1½ to 2 hours, stirring occasionally to keep the mixture from sticking to the bottom. The consistency by this time should resemble tomato sauce or ketchup.
Bottle into sterile sauce bottles and cap to seal.

NOTES
Makes 1-2 litres.

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Salted Caramel Cookies

Mandarin Jam

Tomato & Chilli Sauce

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