Tag Archives: butterscotch

Sweet Little Thing

I can’t really say I’ve been an advocate of healthy eating; having stuffed my face with starch, fats and sugar endlessly. Well, healthy eating aside, let’s move on to a delish dessert that you can prepare at home for Iftar…

… Hold it! Stop counting the calories off this sweet little thing, will ya?

The ingredients in the Banana & Granola Parfait needs no introduction about the great things they will do to your body. The best part is, they are common and inexpensive items that most would already have in the fridge or pantry.

A good foundation is to buildings what a good granola mix is to parfaits. I’m guilty of spending an insane amount on organic granola (for days when I feel like eating healthy hehe) off the supermarket shelves, until I stumbled upon a recipe book by the famed Rachel Allen, host of Bake! As I looked through the lengthy list of ingredients, I realise that I’ve been cheating my own moolah for buying something that I could make because all of those were readily available at home.

This simple recipe can be switched around any way you like, following your preference of grains, nuts and dried fruit. I’ll run you through the list for my homemade Granola Mix. It makes a small jar that would last me a whole week and it keeps pretty well.

2 tbsp Cashew nuts

2 tbsp Almonds

2 tbsp Walnuts

1 cup Rolled oats

4 tbsp Honey

2 1/2 tbsp Soft Butter

1 tsp Vanilla Essence

1 tsp Cinnamon powder

1 tsp Salt

2 tbsp Dried Cranberries

2 tbsp Pitted Medjoul Dates

1) Toast the nuts – cashew nuts, almonds and walnuts – in the oven at 150°C for 8 minutes.

Once theyre slightly cooled, you can either cut them into smaller bits or toss them in a Ziploc bag, seal it and crush them with a pestle or a rolling pin.

2) In a cup, mix honey and butter with vanilla, cinnamon and salt. It should be of a viscous consistency and pretty easy to work with.

3) In a baking tray that’s lined with a baking sheet, pour in the rolled oats and nuts mixture and then the butter-honey mixture joins the party!

4) Mix the ingredients well and pop it into the oven at 160°C for 30 minutes. Every 5 minutes, pull out the tray and toss them about. This process is important because the grains and nuts at the rims of your tray will burn fairly quickly. Once that’s done, pour them out on a cooling rack and pepper your granola mix with cranberries and dates.

There you go, your very own granola mix. I toldja it’s simple!

You could have it with breakfast cereal and milk, as an ice cream topping or in your crumble pies and cobblers or you could use it in a Banana & Granola Parfait:

2 tbsp Granola mix

4 tbsp Greek Yoghurt

1 tbsp Strawberry Jam

1/2 Banana

1 tbsp Butterscotch Sauce* (recipe here)

* You can replace this with Honey, Maple Syrup or Golden Syrup

1) In a small cup or a transparent wine glass if you must, start to layer all the ingredients: Yoghurt goes right at the bottom,

followed by jam,

sprinkle the granola mix,

arrange the banana slices and add a good dollop of butterscotch sauce.

2) The parfait is done,

but if you (like me) are a little greedy hehe, repeat the layers till you reach the brim of the glass.

I have been eating parfait everyday for the last 15 days of Iftar, at the start of my meal. And it has been bowel-friendly, no matter what I gorge on right after. Sure, you might be thinking:

“Aiya… Where got time to prepare this every day one?

Very busy you know?”

I’m aware of the vast majority who might not have time on their hands to neatly layer yoghurt, granola and fruits everyday, but it suffices to pack about 2 tbsp of the homemade Granola mix in your handbag, grab a small tub of yoghurt at any convenience store, and have em together.

Now, who said healthy desserts had to taste like hay? Taking a teeny step towards healthy eating this Ramadhan is a great way to start. This recipe’s a definite keeper well after the month ends; granola parfaits make a great lazy weekend afternoon dessert and doubles up on hectic weekdays as a great morning booster!

This post was written for Muzlimbuzz (Travel&Food):

Ramadan Recipe: Banana & Granola Parfait

Muzlimbuzz is an e-magazine that caters to the modern, active, socially-engaged and spiritual Muslim. We aim to document and articulate the Muslim experience, particularly of those in Singapore and in the region.Apart from News and opinion pieces, we have daily columns that cover a wide array of topics from Health to Marriage, Spirituality to Technology, Travel & Photo Essays. In a nutshell, there’s bound to be something that would interest you here at Muzlimbuzz.

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Filed under Breakfast, Desserts, Favourites, Iftar Recipe, Muzlimbuzz, Recipes, Snacks, Teatime

Some kind of Wonderful

4 years ago, when my Mum finally had enough guts to let me have 50/50 reign of the kitchen (I was the biggest kitchen klutz that ever lived, I swear.), I began my quest of finding the perfect recipe for each and every one of my favourite savoury and sweet sauces and dips. OCD much.

Butterscotch sauce makes its way to number 3 in my top 10 favourites. I’ve made this close to 50 times (not kidding) with different variations of ingredients and methods of cooking. But this recipe that I’m sharing is partly traditional and partly because I’m biased towards espresso. Hehe.

Making Espresso Butterscotch sauce is such a quick process, you’ll be done even before you can say ‘butterscotch‘. Promise! Haha you’d have to drag your syllables though.

4 tbsp Butter

8 tbsp Demerara Sugar *

1/2 tsp Espresso #

5 tbsp Heavy Cream

2 tbsp Lyle & Scott Golden Syrup

1/2 tsp Vanilla Essence

Pinch of salt

*Can be replaced with Dark Muscovado or Brown Sugar

# Don’t even think about replacing this. Seriously.

Mix sugar with espresso. In a pan, over minimal heat, slightly melt the butter. Add in your sugar mixture. Note that it will be grainy and lumpy at first. It’ll melt and start bubbling, so be sure to use a whisk to constantly mix em about. Over time, as the sugar burns, it will adopt a slight gold shade.

At this point, incorporate the heavy cream in while whisking. Whisk away! Till the pure whiteness of the cream dissipates into your liquid gold. By now, it’ll be a brighter gold. Now, drizzle in golden syrup while… yep you guessed it, more whisking!

Give your wrist a short break, by adding in the vanilla essence and sprinkle in the salt. Then, resume whisking routine. Raise the heat by a notch and watch it bubble. Whisk and bubble, whisk and bubble, and stop! Anti-climatic, IKR.

Yeah, once it turns a beautiful bronzy caramel brown, take the pan off the heat and set it aside to cool. As it cools, you’re set to fiddle with it!

Make it drizzle, fo’ shizzle!

Cooled, it will start to assume that beautiful molten texture that make em boys and girls go gaga over. Use a spoon (or your finger, whichever) to sneak a taste, if it needs more vanilla or salt.

Have you finished saying ‘butterscotch’ yet? You should’ve by now. Toldja it’s that quick and simple. It should smell like caramel with hints of espresso, taste like toffee and leaves the aftertaste of honey.

Definitely some kind of wonderful. =)

Are we at the end of this recipe yet?

Nahh, this is just the beginning of 35872942 other sweet treats!

Pancakes, toast dip, cookies, french toast, scones, muffin and cupcake glaze, bread loaves, puddings, sundaes! Go crazy!

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Filed under Desserts, Recipes, Sauces