Sunday, 12 January 2014
So KBARS aren't a huge secret or anything but are always loved by everyone who gets them. They have been made by my mother for many years and have been passed on to me and my brothers. In my time making them I have tweaked the process a bit to make it easier for me and mine but the overall ingredients haven't changed. What I then did is decided to tweak it. I will detail my original recipe than my little tweak. 😊
6 cups original Special K cereal
1 cup peanut butter (mom uses chunky but I like smooth)
1 cup white sugar
1 cup corn syrup
1 bag of semi sweet chocolate chips
1 bag of butterscotch chips
Tweak ingredients :
3/4 cup of finely chopped raw almonds
Dash of almond oil
Put cereal in large bowl. Mix syrup, sugar and peanut butter on low heat in saucepan stirring constantly....you must watch this as it burns very easily and is hard to clean off pan if burned. Pour over the cereal and while hot use spatula to coat all cereal with hot mix. Once coated evenly (do it fast as it hardens quickly) pour into pan(s) and use spatula to crush it into the pan....if it starts cooling enough I use my clean fingers to press it down tightly.
At this point I then put the chocolate and butterscotch in a double boiler and heat until melted and combined. I pour this chocolate over the top of the cereal and put in the fridge to set.
My tweaks: when mixing cereal with the hot syrup mixture I added finely chopped almonds into the cereal first. I then added a dash of almond oil to the chocolate mixture for added almond taste.
"I didn't notice a huge difference but it still tasted good"
"This is awesome!"
"I loved how it wasn't too powerful to take away from the original flavours but just added an extra hint of almond to the complexity of it"
All in all either way this is made it was a success. Cheers!
So in an effort to find four ingredients I have found many more ingredients I would like to play with.
For this blog I am reporting on a compilation of ingredients that made up Saffron Rice.
My husband loves rice but I get tired of the plain old recipes we usually eat. They are tasty don't get me wrong but it's nice to have a variety and I enjoy givi my child new flavours to try for her palette.
I started off by googling saffron rice recipes....each was different and not in small ways...so I decided to wing it this time.
2 1/2 cups of Basmati Rice
1 box of Campbell's Chicken Broth (salt free)
1 tsp of saffron (a little goes a long way)
2 small grated onions (I grated so the kids didn't know it was there)
I simply boiled the rice and saffron in the chicken broth until cooked, ended up adding a bit of water if it looked dry. Added the grated onion when it was looking more like rice than a soup.....salted and peppered to taste. Voila!
Thursday, 2 January 2014
So I have a challenge child who "hates" onions. I decided that one of my goals would be to change her mind slowly by introducing leeks to her as not an onion but as another food. Here was my first experiment without a recipe and with simple ingredients put together. I got my initial inspiration while searching recipes that included leeks, and found a lot of people used leeks and potatoes together. I then decided because we have been sick in my house I would eliminate the cream/milk component and tweet it to our likes. Here is how I did it.
First I cut three small onions and sautéed them until soft
While this is softening clean than slice three leeks into small pieces
I then add a box of salt free Campbell's chicken broth, add the potatoes and grated garlic.
I added spices (1 tsp of thyme and rosemary) to season per our families likes, then cooked until the potatoes are tender (about 15 minutes).
Here is the biggest and most important step........I then blended the soup in a blender to incorporate all ingredients into a thick cream like consistency
This is the point where is put it back into the pan and added about 1/3 cup of shredded Parmesan cheese and salt and pepper to taste
This was the finished product: