This sauce used as a topping or filling on cakes,cupcakes,muffins and pies.
On of my viewer had requested for the recipe as I had used it as a topping for custard cake.
It is easy to make and has very less ingredients.
Ingredients:Makes 2 cups.
Sugar- 1 cup,
Water-1/2 cup,
Warm cream-3/4 cup or 180 ml or one small amul tetra packet,
(the recipe says to use full cream but I have used light amul cream)
Vanilla essence-1/2 tsp,
Butter-2 tbsp-soft.
Method:
Use a heavy bottom deep saucepan and not light bottom pan as the caramel will burn once it starts to change its colour.
Warm the cream in microwave for 20 seconds.
Put water and sugar in pan on low heat.
Do not stir but just hold the handle and swirl the pan to dissolve the sugar.
Keep swirling the pan from time to time until the sugar has dissolved.
Raise the heat to medium and let it bubble away to deep amber colour
It will take 8 to 10 minutes.
Turn the heat to low and gradually add a small amount of the warm cream(You need to be careful while doing this as the sugar heat is very high and the cream will bubble up)
Gradually add all the cream and keep stirring the sugar cream mixture.(it will take only few seconds)
(I could not film it with my camera as stirring was more important)
Close gas.
Remove the pan from heat and then add butter and vanilla essence.
Using a wire whisk mix till the butter has melted.
Let it cool completely and then transfer to a clean jar.
The sauce will thicken as it cools.
Before using it as a topping just warm the sauce in the microwave to make it into pouring consistency.
Ingredients:
Sweet basil leaves - 2 to 3 cups ,
Garlic - 2 cloves - chopped,
Roasted pine nuts - 1/2 cup or 55 gm ( you can use walnuts instead of pine nuts ),
Grated parmesan cheese - 1/2 cup or 55 gms,
Olive oil - 1/2 cup ,
Salt and pepper .
Method :
Roast the pine nuts in oven for 5 minutes .Leave it to cool in another plate .
You can roast it on a tawa or pan and then transfer to a plate to stop roasting.
Put garlic and basil leaves in a blender and blend till the garlic is crushed.
Add the cooled pine nuts and run the blender in high speed to make a paste.
Add cheese,, 3/4 of olive oil and run on high speed for 1/2 minute .
Taste the saltiness of the sauce as the cheese is salty . Add the left over olive oil ,salt and pepper.
Run the blender for few seconds .
Transfer the pesto sauce to a clean jar and keep in the fridge .
This sauce will last for a week.
Since basil is a summer plant ,the sauce can be stored in the freezer for winter use.
Pesto sauce can be used as a sauce for pizza, pasta or as a spread on your toast.
Ingredients :
Sesame seeds - 1 cup -200 gms ,
Olive oil -120 ml ,
Method :
Pre heat oven to 300 C.
Roast the sesame for 10 minutes till light brown .
Keep tossing the seeds frequently with a spatulla .As the seeds change colour take the tray out and let it roast on the tray till golden brown .Dont over roast it .
Cool for 20 minutes .
Pour the sesame seeds in the grinder or food proceessor and add olive oil.
Blend for 2 minutes .
Check for consistency .
The goal is thick yet pourable texture .
Add more oil until desired consistency .
