Caramel Icing

Recipe

• 60g butter
• 1/2 cup brown sugar
• 2 tblsps milk
• 1.5 cups icing sugar
• 1 teasp vanilla essence (optional)

Melt the butter and sugar in a saucepan, stirring constantly, under sugar dissolved and butter melted. Add milk, stir constantly and simmer for  2 minutes. Remove from heat and gradually beat in the icing sugar and vanilla essence.

Caramelized Mango, Bananas or Pineapple

Intro

This is a Bill Granger recipe that works really well for mango and pineapple to. I have 3 of his cook books now - he is the only chef whose books I covet and must own. I love that everything I have cooked of his has turned out perfectly. 

Recipe 

Peel and slice fruit: 3 bananas or 2 mangos or half a fresh pineapple. 

Melt below ingredients together in a heavy frypan until it forms a caramel and darkens:

• 60g butter
• 90g brown or demerara sugar
• half teaspoon vanilla essence
• 2 tablespoons water

Add the fruit an toss through for a few minutes until well coated. Yummy with crepes for breakfast.

Caramel Anzac Slice

Intro

This is, without doubt, the very best of my recipes for slices. It has all my favourite flavours: coconut, caramel and rolled oats. These are reminiscent of Anzac biscuits - a great Kiwi classic (yes - I will give recipes for these too).

Recipe

Base

Cream together

• 200g butter
• 150g sugar

Add

• 1 teaspoon vanilla essence
• 2 cups flour
• 1 teaspoon baking powder

Press mixture into a greased swiss roll tin. Cook 10 minutes at 175 degrees celcius.

Filling

Melt together

• 1 can sweetened condensed milk
• 25g butter
• 1 tablespoon golden syrup

Pour over the partially cooked base then add the topping..

Topping

• 70g butter rubbed into
• 1 cup rolled oats (organic oats are worth it - truly)
• half cup coconut
• quarter cup flour
• quarter cup brown sugar

Sprinkle over the topping and bake for 20 minutes at 180 degrees celcius.