Margarita Mix

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I’ve had trouble sourcing an acceptable Margarita Mix now that we’re back in Australia. You can get the Jose Cuervo stuff, but it is $10 for a liter bottle. Instead, I’ve been making my own, which is nicer than the store stuff and cheaper to make as well. It is also ultra simple to make. Here’s how:

Put two cups of white sugar in a pot with four cups of water. Heat on the stove stirring occasionally until the sugar dissolves. Turn this mix off and let it cool down slowly on the stove. It should be quite thick when cooled, and there should be no visible sugar crystals any more.

When the liquid is cool, add a cup of fresh lime juice and a cup of fresh lemon juice. Stir thorough. Pour the result into a bottle and stick it in the fridge. It should store for a couple of weeks, and I am told it freezes ok as well.

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Slow cooker caramelized onions

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I was keen the other day on giving caramelizing onions in the slow cooker a go. It was comparatively simple, although I had trouble finding a site which had a complete set of instructions — lots of sites say “it works”, but don’t give a lot of detail. So here’s what I did: put 1.2 kilograms of diced onions in the slow cooker. Chuck 75 grams of butter on top, as well as a heaped soup spoon of brown sugar. Run the slow cooker on high for two hours, stirring hourly. Then turn the slow cooker down to low and run it for 14 hours, stirring when you’re in the mood. Add a cup of chicken stock, which you stir though. Run the slow cooker for another hour with the lid off to dry stuff out. The stock gives a nice sheen to the onion, but doesn’t really change the flavour.

The finished product is lovely, and makes a great french onion dip.

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Chocolate fudge self saucing pudding

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I’ve talked before about cooking here, for example by my barbecued salmon recipe turned out ok. So here’s the dessert I’ve been meaning to write up for a while:

Ingredients for the pudding:

  • 1/2 cup of self raising flour
  • 1/2 teaspoon of salt (I usually just use a pinch)
  • 1 tablespoon of cocoa
  • 90 grams of sugar (I usually use raw sugar)
  • 1/4 cup of milk (62.5 ml)
  • 1 tablespoon of melted butter

Mix all of those in a bowl. The mix will look pretty dry when you’re done, but don’t panic.

Ingredients for the sauce:

  • 1/2 cup of brown sugar
  • 1 tablespoon of cocoa
  • 210 ml of hot water

Mix those in the oven container. I use a casserole pot. Pour in the other mixture. Chuck in the oven for 45 minutes at 180 degrees Celsius. You know it’s cooked when a skewer comes out dry (except for any sauce which might get on it from the bottom. Take out of oven. Put into your bowl. Pour cream on. Eat.

This version serves two.

[tags: food dessert chocolate pudding recipe]

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