Chocolate Caramel Tart, $5
These beautiful Chocolate Caramel tarts were recently featured in the Sydney Morning Herald’s Good Living section in a story about the new trend of adding a hint of salt to sweets, an idea that I wholeheartedly support. Another great idea is going to Black Star Pastry in Newtown and eating some, or all, of Christopher The’s delicacies.
Quick. Before the figs finish, stock up!
I know, I know, there are more sumptuous and decadent ways to prepare figs, but none are as quick, nor as easy to do as this, using just what is on your fridge. I never have fancy smallgoods just lolling around in my fridge (though, were I a lady of leisure I’d surely be telling a different story), and I don’t have a grill (blasphemous, my real estate agents should be notified, immediately!) so all the quick decadent go-to fig recipes are off limits, impossible.
Dulce de Leche, South American Milk caramel is a decadent extravagance. I made it once before here, but that was definitely a practice run, compared to this:
I think that the picture says it all. Rich, thick milky caramelised goo. Oh yeah!
Last time I cooked the condensed milk in a bain marie in the oven, which required a lot of attention (and washing up). This time I ignored everything that my Mother ever told me, and boiled a whole unopened tin (well, two actually) of condensed milk. I know, it is dangerous, but I survived, and have this delicious dulce de leche to show for it 
Not much of a recipe to it, just ensure that you have a big enough pot so that there is at least a few centimeters of water covering your tin at all times, I think the explosion risk is much higher if your tin isn’t completely submerged. So:
I highly recommend this method of cooking caramel. If you do it properly then I think that the danger is low, and there is little to no clean up required, and you get this amazing caramel. Do it.
A year ago today I made this area for random ramblings a dedicated food blog. It was the Easter long weekend and I was relaxed. I had just started a graduate job and was reveling in the idea of having a whole long weekend off, I kept having to remind myself that I had graduated from uni – there was nothing to study! (Well, except for Chinese, and that is just fun )
I love happy mistakes accidents.
I only have a quick idea, a lovely happy accident, for you today, just a taste after a very absent week – sorry!
Roasted butternut pumpkin, sage fried in a little oil, chickpeas (from a tin!), runny yolked poached egg. Felix calls this another one of lili’s avant garde dinners. I call it delicious.
It is an accident, because it just happened. An idea here, a thought there, and suddenly there are chickpeas (I mean, what? . It all came together accidentally, but turned out to be wonderful
