Caramel Candies + Recipe

After making my rice pudding last week I was left with about a cup of condensed milk still waiting to be used in the fridge.

satisfying to cut, yet premature; it's too soft

After making two caramel sauces within 24 hours, I really didn't feel like standing over the stove again to melt the butter, sugars, etc to make these candies. After doing some quick research I found some consensus on timings when using the microwave, and as the mixture requires stirring at frequent intervals, it was a good way for me to do so some spirited tidying up and dishes while the caramel was cooking.

Ready to Set

Caramel Candies

Time: 10 minutes + cooling time

Yield:

Storage: in an airtight container out of direct sunlight for up to 2 weeks

Ingredients*

• 1 cup condensed milk
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup light syrup
• 1/2 cup unsalted butter (114 g) diced
• 1 tsp sea/freshly ground salt + extra for sprinkling

Method

1. Butter a 20 x 22cm dish
2. Mix all the ingredients into a large microwave safe bowl
3. Heat on high for 9 minutes, pausing every 90 seconds to stir the mixture thoroughly**
4. As the mixture is very hot, pour VERY carefully into the prepared dish
5. Lightly sprinkle with salt (and/or melted chocolate if you want to use some up)
6. Leave to cool completely before cutting into small bitesized pieces

*adjust the recipe and setting dish size according to the ingredient you must use. The sugars, syrup, and condensed milk should be equal in quantity, and the butter should be half the quantity of the condensed milk. Use 1 teaspoon salt per cup of condensed milk.

**I made this in an 800w microwave. You should heat it in 90 second intervals for at least 6 minutes, and keep checking the consistency every 90 seconds after that.

Butterscotch Caramel Popcorn + Recipe

It's the early hours of 2nd January 2016, and I am watching Seinfeld. Jerry was eating some popcorn, and I had serious food envy.

Attempt 2: Finished article. Way too much syrup, but super yummy

Attempt 1: Homemade Caramel

I didn't want ordinary popcorn, so made an easy butterscotch caramel to pour over it, and baked it for that signature texture.

Popped

Preparation time took around less than 15 minutes, plus another hour in the oven, and don't forget you can store your caramel sauce in the fridge for up to 2 weeks, and use it for many other things, so do not feel obliged to make 3 bags of caramel popcorn.

1st attempt: Just before baking

Unfortunately, I must have overcooked the caramel so I had an unpleasant burnt sugar taste that was also giving me an actual headache.

2nd attempt: with salted peanuts

I decided to stop playing games, and seeing as I had some heavy cream that needed using, I tried again with a salted butterscotch caramel recipe that I felt more confident making.

Attempt 2: Not such an amazing colour or clarity, but AMAZING taste!

I made much more than needed and had to gestimate the proportions as it was dictated by the remaining cream I had, but now I'm getting into sterilising hats, I just put the extra in the jars I had for later use.

Repurposed Jars

Butterscotch Caramel Popcorn

Time: 75 minutes preparation + 1 hour cooling

Yield: 2-3 large bowls

Storage: popcorn can be stored in an airtight container out of direct sunlight for up to 5 days,, caramel can be stored in an airtight container in the fridge for up to 2 weeks

Ingredients

• 1/2-1 cup popcorn kernels/2-3 bags of plain* microwave popcorn
• Optional: 2 cup peanuts
• Optional: 1-1,5 tsp sea salt*

Butterscotch Caramel Sauce

• 75 g unsalted butter
• 50 g brown sugar
• 50 g white sugar
• 50g syrup
• 100 ml double/heavy cream
• 2 tsp sea salt

Method

1. Put the oven on to 120 °C.
2. Melt the butter, sugars, and syrup ingredients in a medium sized saucepan until simmering. This should take 3-5 minutes.
3. Whilst step 2 is happening, pop your corn using your chosen method
4. Take the saucepan off the heat, and add the cream and salt, and stir well.
5. Return to the heat for 1 minute, constantly stirring.
6. Place the popped popcorn in a large bowl, add the peanuts if you are using them, and pour the butterscotch sauce over everything in the bowl.
7. Stir the mixture thoroughly to evenly coat the dry ingredients with the sauce.
8. Spread the popcorn evenly on a lined baking sheet, sprinkle with 1-1,5 tsp salt if desired*, and bake for 1 hour, stirring every 15 minutes
9. When finished, place the baking tray in a safe place to cool completely.
10. Break into bite-sized pieces, and store in an airtight container. Or snack immediately.

*If using a saltier variation of microwave popcorn, adjust the salt sprinkled accordingly.

Vegan Coconut Cream Chia Seed Pudding + Recipe

I'm on my vacation from work now, and my sleep cycle is completely out of sync. I've had runs of two to three days of sleeplessness followed by a full day of sleeping. I put it down to the fact that I'm barely challenging my brain, and been moving at sloth-like pace when I can actually bring myself to move.

I had to meet a friend this evening, however I know his schedule is constantly moving, so I gave myself a 30-minute buffer and wandered around the shopping centre at Liljehomen. Weeeell, this was a ruse; I actually wanted to go into the larger ICA there for as I genuinely enjoy strolling through big supermarkets. When I first moved to Stockholm, I had to pass the centre on my commute to work so was a little bit spoiled by the choice - NOT the price - that was there. If I'd known I would never live near a supermarket like that again, I'd have probably indulged in the wider variety that was there more often.

Today, wandering round wasn't as exciting as I wanted it to be, but I did manage to pick up some Taylor & Jones  sausages, a nice self-serve salad, a small frying pan, and some chia seeds. I was in disbelief that my small basket cost me nearly 500 SEK, and actually became one of those customers I used to roll my eyes at in my own supermarket cashier days, and scrutinised the receipt visibly in front of the cashier before I shuffled off. Horrifying.

By the time I got home it was quite late, and although it would probably be better in the long run, I thought it would be weird to go to bed after only being up for five hours. Which is why I am writing this now.

While I'm waiting for a 'decent' time to sleep, I decided to make a gluten free coconut chia seed pudding I'd seen on Pinterest. It called for sweetened coconut so I was desperately searching for my coconut flakes to sugar up, only to realise I'd used them for the Coconut Maple Bites a couple of weeks ago. Fortunately, my compulsive grocery purchasing often means I buy ingredients that I have plans for, I then forget what plans they are yet the ingredients remain; however this meant I was certain that I had a bag of dessicated coconut somewhere, which I was able to locate fairly easily.

I sweetened the coconut in a simple sugar syrup that I gently boiled over the stove, then added it to the coconut cream and milk mixture that I had. The recipe calls for coconut milk, however I only had a can of coconut cream, so I added ordinary milk to thin it out (this version wasn't quite vegan, but it is lactose free!).

I changed the ratios of sweetened coconut and honey as I prefer a sweeter taste; after a quick taste of the mixture, I felt it was nice, but it still needed something. That something, ladies and gentlemen, was sea salt. I crumbled some over it, mixed it in, and my goodness... It was elevated!

Groupie Selfie!

It's currently setting in the refrigerator, but I'll update once it's done. Cannot wait!

All done, topped with some frozen blueberries
quickly defrosted under the cold tap

This was a fairly full teacup portion, and I would actually recommend a marginally smaller serving, especially if you use coconut cream as the dessert is surprisingly filling.

Here's the recipe, heavily adapted from Eazy Peazy Mealz

Vegan Coconut Cream Chia Seed Pudding

Time: 10 minutes preparation + minimum 6 hours chilling time

Yield: Serves 4

Storage: in an airtight container in the fridge for up to 3 days

Ingredients

• 3/4 cup sweetened coconut*
• 400-500 ml coconut cream (substitute some or all coconut milk for a lower fat version)
• 1-3 tbsp runny honey
• 4 tbsp chia seeds
• 1 tbsp vanilla extract (can be substituted for equivalent of vanilla alternative)
• 1/4 tsp sea salt
• Fresh and/or dried fruit and nuts to top when serving

Method

1. If you have to sweeten the coconut*, start that off while you get on with step 2
2. If using coconut cream, mix it in a medium size tub to ensure any coconut water is reabsorbed by the solid cream, and you have a smooth consistency. I recommend topping up a 400 ml can of coconut cream with 100 ml of coconut milk, however if you're not using coconut cream, 400 ml of coconut milk is fine.
3. Add the remaining ingredients except the honey and salt, and mix thoroughly
4. Add the honey, one tablespoon at a time, testing after each addition until it suits your taste
5. Crush a small pinchful of salt between your fingers over the mixture. Mix, taste, and adjust, if necessary.
6. Give it a final mix. If desired, separate into individual portions and cover with clingfilm - or simply cover the tub - and refrigerate for at least 6 hours or overnight.
7. When serving, give it a quick stir, and if desired, top with dried or fresh fruit, and or nuts

Serving suggestion: top with Berry Fruit Sauce

*see post to see how to sweeten coconut

Rice Pudding + Recipe

Rice pudding was one of desserts that I imagine brought tears to my mother's eyes when I first tried it. She knew that with my sweet tooth, and preference to soft textures that I would be undone.

I don't remember the specific time I first had it, probably school dinners, and I must have avoided that horrible gluey yet burnt bottom layer. I vaguely remember having a brief spat of making it for myself from scratch, but by then I must have developed the social consciousness that eating too many sweet things was not a good thing (seriously?!), so I imagine I somewhat kerbed that habit.

Sugar Photobomb (no sugar required)

There was a comeback when I went to university, and discovered that noone was judging my eating habits - out loud, at least - so I indulged in a can of Ambrosia Rice Pudding every three months or so... ok, ok, so it was probably more, but time is a healer, and I genuinely don't remember.

A-ny-way, I should have probably prefaced this post with the fact that I am a Bah Humbug at Christmas. For some reason, the trauma of my mood swinging adolescence yet immense pressure to 'be happy' has stamped a muddy Hunter boot in my mind's eye. So I don't celebrate.

This was my first year not spending Christmas in England, and seeing as I had made precisely zero plans here in Stockholm, I was quite content. Until the phone calls started. How did this happen?! I had wriggled out of Family Time and therefore I should be exempt from those calls, right?! No. Whilst it was every pleasure to catch up with friends I hadn't spoken to in a while, coupled with the messy nest I had created in my apartment - everywhere but the kitchen! - plus having actually forgotten to eat anything whatsoever, I could see the pathetic picture I was presenting to my friends. Pity was written painfully clearly across their faces. I would have that expression too, but I've been feeling a bit delirious what with erratic sleeping times and a persistent migraine that were both plotting away at destroying any activity whatsoever... and I looked that way.

I love my semi-old-fashioned can opener.
It deserves a picture

Hmmm, I'm sure I will look back at this again during the summer and think what a loser I am being... then I'll read it again at Christmas and nod knowingly... "hello again... back here, are we?!'.

Anyway, enough! Food! This was a nutshell of a conversation I had today with a Danish friend who I mentioned my rice pudding hankerings to, and apparently, Rice Pudding, is a typical Christmas dessert in the Nordics. A Finnish friend had already 'pre-confirmed' this. Whilst my research consisted of just two individuals, I have decided I have licence to magnanimously paint Finland, Denmark, and Sweden with the same brush. It. Just. Works. It may apply in England too, but mince pies and Christmas pudding is what pops into my mind!

Boiling with milk and cinnamon sticks

I was dropping off an order to a colleague client, and after another sleepless night - literally! - I thought I'd come home and crash on the sofa. Unfortunately I have been on my sofa for a few days now, and the novelty has worn off. I had a pre-incepted idea of making rice pudding that occurred to me during one of my phone calls, so decided to put it into action. The friend who I was speaking to at the time was somewhat appalled that I couldn't bear the thought of standing up for 40 minutes to make it. "And you say, she likes baking??!?". Yes, I DO, but I feel that when I am the only benefactor of my cooking, it should not take long at all. Preferably less than 10 minutes, which includes waiting time; if a takeout meal would add more than that to my Work-to-Home time, I will not be getting takeout. My lack of patience for my own food is apparent, methinks.

That peach-y hue is from the Amarula

So where were we... YES! I'm bored. So I decided to make rice pudding. Good comforting food that I mistakenly believed to be healthy as it was rice. Plus I couldn't actually see the sugar as it was cleverly disguised as sweetened condensed milk, so let's all pretend we didn't add sugar. To be honest, this version is far less sugary and sweet than any shop-bought version I've tried, but the taste can be altered using salt, jam, honey, fruit sauces, caramel, you name it! The recipe gives you an awesome base, and it can be chilled for a cold dessert later, even frozen, and then reheated gently over the stove, or for the more microwave-savvy amongst us, in the zapper.

I had the end of a bottle of Amarula hanging around that was bothering me, so I slung it in... didn't hurt!

All done with my extra milk

Here we go... but not before a disclaimer! I am NOT claiming this is an original recipe. I just think this is how you make it.

Now all I need to do is find a recipe to use up the rest of the condensed milk...

Rice Pudding

Time: 40-50 minutes

Yield: serves 3-8 (depending on how refined your portions are)

Storage: store in an airtight container in the fridge for up to 3 days

Ingredients

2 cups water
1 cup rice (preferably pudding rice)
good pinch sea salt
2 cups milk
1/4 cup condensed milk
2 cinnamon sticks
1 tsp vanilla extract/paste or 1/2 tsp vanilla powder (not vanilla sugar)
OPTIONAL
2 tbsp Malibu/Amarula/Baileys, or similar

Method

[NOTE: my stove range is from 1-12 heat ascending, and I will refer to the levels I used in square brackets]

1. Boil the water in a medium saucepan on the stove [12]
2. Add the rice and salt and bring to the boil. Once the water is boiling again, lower the heat to low [4]
3. Cover the saucepan leaving a small gap between the lid and the saucepan (you can use a wooden spoon handle to prop it open). Cook the rice for around 20 minutes until the water has been absorbed.
4. Add the milk and cinnamon to the rice, and bring the mixture to the boil over a medium-high heat [7]. Reduce the temperature to low [4], stirring occasionally and removing the milk skin as and when it forms.
5. When the mixture has thickened and become creamy, stir in the condensed milk and vanilla extract.
6. Cook at this temperature for 5-10 minutes (I went for 7 minutes, but it was ready after 5)
7. OPTIONAL: add the alcohol and stir it in just before serving.
8. Serve warm or chilled with your favourite seasoning or topping(s).

TIP: if the pudding will be eaten on the same day, however not immediately after cooking, place a damp paper kitchen towel on the surface of the pudding in the pan (OFF the stove) as it's cooling to prevent a milk skin forming.

I happen to like my rice pudding fairly thin, so I added more milk. 

Feel free to play around with it, use milk substitutes and sugars to make it vegan. There're no rules!

Maple Coconut Caramel Bites

Recipe base from Not Quite Nigella

Mrs NQN has many ideas and gives many inspirations. My one issue is that I feel that prior knowledge is required for a few recipes, and therefore vital pointers are omitted in the instructions.

I felt that this recipe was one such case.

I was so excited that I had all the ingredients and also an opportunity to use my new cooking thermometer, that I did not do my usual sense check when I was reading the recipe, so did not realise until the crucial moment that I did not know what the final tinder toffee, perhaps(?) was meant to be like either in appearance or texture.

Bubbling away

I ended up with a bit of a roue after adding the final ingredients that somehow devolved into a granular breadcrumb like mixture that in no way resembled caramel or toffee or indeed gel or liquid like.

Baked Caramel

I was not willing to go through this process of getting the syrup to 150°C again so grabbed the last of my homemade caramel from the fridge and my jar of Dulce de Leche and added enough to spread it over my tin, baked it for just under 10 minutes, and ended up with a chewy coconut-ty mess. I could see that this would never harden to be able to be broken into the signature brittle pieces, so I went through the sticky procedure of rolling clumps up into balls or bites.

Jar o' Poo? Sorry, maple coconut bites

I have since written to Lorraine of NQN, and I am hoping that she updates her instructions so I can try it again with more confidence!

Free From Cocoa Cake

Recipe Based on Not Quite Nigella: LINK

I recently made some BanBan Bread, and felt there was something missing. Not with the bake; the cake was a trusted one, and didn't fail to deliver. No, the disappointment came from another source. When I make banana cake, my Scottish colleague would often come up to me and say, after an appreciative and perfectly timed pause, 'that banana bread'. It was something I came to expect as part and parcel with me making this type of cake.

When my most favourite comment was not forthcoming, I went to seek it out, and demand its presence. It turns out that the comment's owner had recently changed his lifestyle and was cutting out lactose and gluten. Well! This put a spanner in the works. I live off droplets of perceived praise, and I couldn't let a reliable source run dry. I immediately started researching gluten free, lactose free recipes. I stumbled across a couple, however rather than being flourless, they tended to use gluten free flours. I am currently reluctant to invest in them, mainly because I am reluctant to go to a shop in the opposite direction from my home.

One glorious day, an email came into my inbox with a powerful headline. I was ordered to make this cake. a gluten free, dairy and lactose free, nut free, and most shockingly, chocolate free cake! The base of the cake was quinoa, Surprise!

Now I know very little about quinoa. I can identify it, I know its texture, but not much else. I managed to eventually locate it in the supermarket, prepared it the day before so it was nice and cold, and off I went. Into Egg Oblivion, where I did not realise I was one egg short. I decided to freestyle, and replace an egg with a mashed banana, as I was too far gone to turn back.

Now it could be the egg substitution, it could be the fact it had only cooled for 1 hour, but the poor bundt collapsed upon turning it out of its tin. After all that effort, I wasn't giving up, so I hastily transferred the cake pieces to cupcake cases, topped them with the coconut cream icing to make puddings.

Puddin's

Now even though the cake did not turn out as I expected, I loved the ease of it, and I genuinely liked the flavour and unusual texture. So much so, I will try it again when I can devote three evenings to its creation.