Tag Archives: yum

Millionaire’s Shortbread (Chocolate Caramel Shortbread)

20141012_192116I learned about this treat when I lived in Scotland: a layer of fresh shortbread, a layer of homemade caramel, and a layer of chocolate, cut into a square. I didn’t get the recipe until I moved back to the States, but it’s been one of my favorite dessert recipes for a long time. Living in NYC, the ingredients were always just expensive enough that I’d find a reason not to make it, but now that I’m living the country life I decided it was time to treat my office-mates.

Because each layer needs to cool, this can be a time-consuming recipe, but I’ve gone so far as to wait overnight with the trays in the fridge between layers. You don’t have to attend to it constantly, so you can take it easy and make it over the course of the day.

What you’ll need:

20141012_123248Shortbread:
2 cups flour
1 1/2 sticks of butter
1/2 cup “caster” sugar (in quotes because I’ve always just used regular granulated sugar, and never had a problem)

Caramel Filling:
1 can evaporated milk
1/2 stick butter
3-4 cups brown sugar (my recipe calls for much less, but I’ve always had to add up to this amount to get the caramel to thicken properly)

Chocolate topping:
Chocolate chips (at least 1 bag, more if you want a thicker chocolate layer.

Method: 

  • 20141012_140751Rub the margarine and flour together in a bowl until you have a mix which is similar to breadcrumbs.
  • Stir in the sugar.
  • Spread the mixture evenly into a 9″ (23cm) square tin which has been lined with baking parchment. (I just rub Crisco vegetable shortening over the pan.) 
  • 20141012_144814Bake in a pre-heated oven at 170C/340F (160C/320F if fan assisted) for approximately 35 minutes until it is golden brown.
  • Allow the base to cool.
  • 20141012_16494520141012_171717IMG_20141012_17224620141012_173748Heat the filling ingredients together in a pot, making sure that you stir it constantly (otherwise it will stick!) until it begins to simmer.
  • Continue stirring until it thickens (which it should do in a few minutes).
  • Spread the filling evenly over the base and again allow to cool. (At this point, there is usually leftover caramel – put it in a jar and use on ice cream, in your coffee, or to eat with a spoon.)
  • 20141012_19125620141012_192123Melt the chocolate so that you can spread it over the filling. (I use a double boiler)

 

 

  • When it has cooled and you are ready to eat it, cut up into squares or rectangles with a sharp knife

Millionaire's Shortbread

Bon appetite!

Cookin’ up some low sodium wasabi salmon burgers…

Now that we’re nearing the end of the year, I’m once again taking stock of how things are going with my low sodium diet. I’m trying to branch out into tasty items that I can enjoy and still feel like I’m treating myself…so I was glad to find this ready-to-buy recipe for low sodium wasabi salmon burgers on Fresh Direct’s website.

Read the recipe and you’ll notice that it features no salt, just some reduced-sodium soy sauce. Now, if you’re like me and prefer to taste the actual fish rather than mostly soy sauce, you can actually cut this WAY down – or replace it with a small amount of honey with balsamic vinegar, which I’ve used in stir fry recipes to cut the sodium but retain a similar tang.

Note that I screwed up and threw the ginger in with the burgers – but I wouldn’t say it had any kind of ill effect on the final product, which I threw on a brioche roll from Trader Joe’s, lightly coated with some of the recipe’s wasabi mayonnaise (realizing later in the afternoon that I could have just bought wasabi mayo from TJ’s later on) and blanketed by a leaf of romaine lettuce.

YUM. And there are three more waiting in the fridge. The one thing that was aggravating was that they don’t stick together well, but then again, we don’t have a food processor so I was chopping everything quite fine with a knife. (I’m not one of those girls who owns everything in the kitchen, though if you feel like sending a gift certificate for Amazon I’m happy to check out their appliance section)…

Anyway – this may not be a low sodium pizza recipe handed down from my grandmother or a healthy nacho recipe discovered by me and my roommate, but it was the best salmon burger I’ve had in ages and could probably double nicely as fishcakes if you so desired. I plan to have tomorrow’s salmon burger protein-style wrapped in a lettuce leaf. Again, I say – YUM.