The Cook Book

Cheat’s salted caramels Recipe

Cheats salted caramels
Hiya! Today we will discuss about Cheat’s salted caramels Recipe

Ingredients

Ingredients
chocolate-covered caramels (we used Rolos)
edible gold lustre (we bought ours from Waitrose)
sea salt flakes

Direction

Unwrap the chocolate-covered caramels and use a small paintbrush to dust the outsides with gold lustre. Add a few flakes of sea salt to the top of each one, then arrange on a serving plate (stacking in a tower makes them look extra special). Chill for at least 1 hr before serving.

Cheat’s salted caramels Recipe

Most Popular

Latest Recipes

Vanilla and cinnamon breakfast rice a4f3268

Vanilla & cinnamon breakfast rice

Tip the rice into a large, deep non-stick pan with 600ml water, the milk, vanilla, bay leaves and cinnamon stick. Bring to the boil, then cover with a lid and simmer for 25-30 mins until the rice is tender. Keep an eye on it to ensure it doesn’t boil dry towards the end of its cooking time.

Meanwhile, tip the apricots into a small pan with 300ml water and cook over a low-medium heat until tender, about 10-15 mins. Set aside.

Remove the bay leaves and cinnamon stick from the rice, then stir in half the yogurt. Both the rice and the apricots will keep chilled, separately, for up to 24 hrs. Spoon the rice into bowls and top with the remaining yogurt, the apricots and their juices and the walnuts. If you’ve prepared the rice and apricots the day before, eat cold or reheat until warm, adding a splash of milk to the rice to loosen.

posh egg and chips

Posh egg, chips & beans

Heat oven to 200C/180C fan/gas 6. Tip the potatoes into a large roasting tin and toss with 1 tbsp of the oil and some seasoning. Bake for 45 mins-1 hr until crisp and golden, tossing them again halfway through.

Meanwhile, heat the remaining oil in a pan. Add the onion and cook for 10-15 mins until starting to soften, then add the paprika, thyme, chopped tomatoes and beans (including the liquid from the can) and stir well. Simmer for 15 mins, or until thickened, then discard the thyme sprig.

Fry or poach the eggs. Serve alongside the wedges and beans and garnish with the parsley.

recipe image legacy id 5224 12

Pan-fried pork with crème fraîche & prunes

Dust the pork with a little of the seasoned flour. Heat the butter in a large non-stick frying pan, then cook the pork in batches for about 3 mins on each side. Remove from the pan, then add the prunes, brandy, wine, mustard and redcurrant jelly and simmer to reduce the mixture by half. Stir in the crème fraîche to make a creamy sauce, season well, then return the pork to the pan to heat through. Serve with tagliatelle and broccoli or a green salad.