Posted: 23 Jan 2011 08:23 PM PST
Ingredients
360 grams (1 cup) honey
250mL (1 cup) heavy cream
550-600g (2.5 – 3 cups) toasted walnuts, roughly chopped
1/2 tsp salt
1 tbsp fresh espresso powder
directions
1. Place the toasted, chopped nuts into a bowl and set aside. Line a 20cm x 30cm dish with nonstick baking paper, fold corners so it doesn’t pop out.
2. Heat honey, cream, espresso powder & salt in a heavy-bottomed saucepan with high sides (this mixture is prone to lots of foaming!) over medium heat and bring to the boil. Once boiling, reduce heat and cook whilst continuously stirring for 20 minutes or till mixture reaches 125 degrees C (firm ball stage).
3. Pour walnuts into the caramel and quickly stir well to combine, then pour into the lined dish. Lightly rub the back of a spatula/large metal spoon with oil and use it to firmly press the mixture into the corners and level it down. Store in the fridge till it has firmed up and set.
4. Lightly rub a sharp kitchen knife with oil, then carefully slice the block of caramel into bite size pieces (such as those pictured above). Take a roll of non-stick baking paper and cut into little squares that are big enough to comfortably wrap around each of the caramels, then wrap them all up and store in a cool, dry place to be enjoyed when you wish!
360 grams (1 cup) honey
250mL (1 cup) heavy cream
550-600g (2.5 – 3 cups) toasted walnuts, roughly chopped
1/2 tsp salt
1 tbsp fresh espresso powder
directions
1. Place the toasted, chopped nuts into a bowl and set aside. Line a 20cm x 30cm dish with nonstick baking paper, fold corners so it doesn’t pop out.
2. Heat honey, cream, espresso powder & salt in a heavy-bottomed saucepan with high sides (this mixture is prone to lots of foaming!) over medium heat and bring to the boil. Once boiling, reduce heat and cook whilst continuously stirring for 20 minutes or till mixture reaches 125 degrees C (firm ball stage).
3. Pour walnuts into the caramel and quickly stir well to combine, then pour into the lined dish. Lightly rub the back of a spatula/large metal spoon with oil and use it to firmly press the mixture into the corners and level it down. Store in the fridge till it has firmed up and set.
4. Lightly rub a sharp kitchen knife with oil, then carefully slice the block of caramel into bite size pieces (such as those pictured above). Take a roll of non-stick baking paper and cut into little squares that are big enough to comfortably wrap around each of the caramels, then wrap them all up and store in a cool, dry place to be enjoyed when you wish!
Posted: 23 Jan 2011 08:23 AM PST
INGREDIENTS
3 tablespoon(s) Soy sauce
1 tablespoon(s) sugar
2 teaspoon(s) Asian sesame oil
1 teaspoon(s) fresh ginger, minced, peeled
1/4 teaspoon(s) ground red pepper, (cayenne)
1 clove(s) garlic, crushed with garlic press
1(about 1 pound) beef top round steak, trimmed, cut into 1/2-inch cubes
4 stalk(s) celery with leaves, thinly sliced
5 ounce(s) (1 3/4 cups) shredded carrots
3 green onions, thinly sliced
1 tablespoon(s) sesame seeds
1 head(s) Boston lettuce, separated into leaves
Green-onion tops, for garnish
DIRECTIONS
1. In medium bowl, stir soy sauce, sugar, oil, ginger, ground red pepper, and garlic until blended. Add beef, turning to coat with soy-sauce mixture, and marinate 15 minutes at room temperature, stirring occasionally.
2. In nonstick 12-inch skillet, heat celery, carrots, and 1/3 cup water to boiling over medium-high heat. Cook 2 to 3 minutes or until vegetables are tender-crisp, stirring occasionally. Add beef with its marinade and cook 2 minutes or until meat just loses its pink color throughout, stirring quickly and constantly. Stir in green onions and sesame seeds, and cook 1 minute, stirring.
3. To serve, let each person place some beef mixture on a lettuce leaf. Garnish with green-onion tops. If you like, fold sides of lettuce leaf over filling to make a package to eat out of hand.
3 tablespoon(s) Soy sauce
1 tablespoon(s) sugar
2 teaspoon(s) Asian sesame oil
1 teaspoon(s) fresh ginger, minced, peeled
1/4 teaspoon(s) ground red pepper, (cayenne)
1 clove(s) garlic, crushed with garlic press
1(about 1 pound) beef top round steak, trimmed, cut into 1/2-inch cubes
4 stalk(s) celery with leaves, thinly sliced
5 ounce(s) (1 3/4 cups) shredded carrots
3 green onions, thinly sliced
1 tablespoon(s) sesame seeds
1 head(s) Boston lettuce, separated into leaves
Green-onion tops, for garnish
DIRECTIONS
1. In medium bowl, stir soy sauce, sugar, oil, ginger, ground red pepper, and garlic until blended. Add beef, turning to coat with soy-sauce mixture, and marinate 15 minutes at room temperature, stirring occasionally.
2. In nonstick 12-inch skillet, heat celery, carrots, and 1/3 cup water to boiling over medium-high heat. Cook 2 to 3 minutes or until vegetables are tender-crisp, stirring occasionally. Add beef with its marinade and cook 2 minutes or until meat just loses its pink color throughout, stirring quickly and constantly. Stir in green onions and sesame seeds, and cook 1 minute, stirring.
3. To serve, let each person place some beef mixture on a lettuce leaf. Garnish with green-onion tops. If you like, fold sides of lettuce leaf over filling to make a package to eat out of hand.
