Monday 29 October 2012

Salted Caramel Latte

If you're starting to feel the cold like I am over here in the UK, or if you're a genuine coffee enthusiast, you will love this recipe! I have never craved Starbucks so much in my life as I have since being over here, but as you will know these coffees can become uber pricey. I worked out that if I was to have a Starbucks coffee every week day in the UK, that would be $25 AUD in coffee alone! I have been addicted to the Salted Caramel Mocha lately, but I am finding them a bit too powdery, so I have come up with this recipe for my own for a Salted Caramel Latte which you can make at home for a fraction of the cost. Obviously this recipe is to my tasting so you can obviously modify the quantities to your own liking!

Salted Caramel Latte

(Makes 1 Large Mug)

1 cup warmed frothed milk
1/3 cup of percolated coffee
1 1/2 tsp toffee sauce
1 shot of caramel syrup
Pinch of course ground rock salt
Canned whip cream for topping

1. In the mug or cup in which you will drink your coffee from, place the toffee sauce, caramel syrup and pinch of rock salt and mix to combine.
2. Add your desired amount of hot percolated coffee to the mug and mix with the toffee and caramel.
3. Using a plunger, froth the warm milk and pour into the coffee mug.
4. Make sure you have a nice layer of milky froth on top of the coffee which will allow the cream to float on top rather than sink and melt straight away.
5. Pipe a generous amount of whipped cream on top of your coffee.
6. Drizzle some toffee sauce on top of the cream and add a tiny pinch of salt to complete this yummy winter warmer.

One of my favourite things about this coffee is the smell that it leaves in the room hours after drinking, delicious indeed! 

Devilled Chicken

Hello chefettes! Apologies for the lack of posting lately. As some of you may know, I have moved to the UK, so I have been BUSY, BUSY! I have been here for almost two months now, I have done lots of eating out, so only now, I have started getting back into the kitchen. The food here and grocery stores are quite different to what is available in Australia, but I'm hoping to bring you some new and exciting recipes from the UK which you can try at home. So I bring you my first recipe from England... Devilled Chicken! I thank Waitrose for the inspiration for this recipe. Now I have made some variations from the original recipe and when I first saw the ingredients I was less than inspired, but when it all comes together, this chicken dish is SO flavourful and easy, I'm sure it'll become a staple in your home as it is becoming in mine. Now if you have peeps in your house or little kidlets who don't like spice, you can either reduce the amount of Cayenne Pepper or cut it out completely!

Devilled Chicken

8 chicken thigh fillets (or any chicken pieces)
3 tbsp Worcestershire Sauce
3 tbsp Tomato Sauce (Ketchup)
3 tbsp Apricot Jam
1 1/2 tbsp Soy Sauce
1/2 tsp Cayenne Pepper
Salt & Pepper to season

1. Preheat oven to 
180°C, and arrange chicken pieces on a baking tray so they are not touching.
2. Combine Worcestershire sauce, ketchup, jam, soy sauce, cayenne pepper, salt & pepper.
3. (This step really depends on how much time you have) You can either pour the marinade over and pop straight in the oven OR you can pour the marinade over and leave chicken in the fridge until required.
4. Bake in the oven until browned, for example for my 8 chicken thighs I baked them for 45 minutes. (Larger chicken pieces may need extra time)
5. Best served with loaded jacket potatoes!

I hope you enjoy this recipe, I LOVE it! Now I haven't personally tried this yet, but I think this would be great on the BBQ and would really bring out those flavours!

I'm not sure why my iPhone insisted on taking such a dark photo, but the chicken was more of a dark red in "real life" and not so charred looking!

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