Sambal

serves a party

Ingredients:

* 250g peppers. ( I used a mix of spanish pepper, madame jeanette and rahwit)

* 1 small red onion

* 4 garlic cloves

* 1 spoon of castor sugar
* 1 spoon of vinegar
* 3 spoons of lemon juice (or half a lemon, squeezed)
* A dash of sunflower oil
* A dash of sweet soy sauce

Preparation:

Cut everything is small pieces and put in the blender. Mix until small. Now add the sugar, lemonjuice, and vinegar. Mix again, and put in the oil. Blend once more until you have a smooth mixture.

Now heat up a skillet and pour the mix in. Put it on high heat and bring to the boil. Stir thoroughly. Lower the heat and let it simmer until most liquid is gone. Add a dash of soy sauce and stir well again. Once you are satisfied, turn off the heat and put it in a jar.

Sambal is lovely to add to stir fried rice, or noodles, if you want to spice it up.

I hope you like the recipe.
Yours truly,

Mike

Millionaire's shortbread

serves a party

Ingredients:

For the biscuit:

* 180g flour

* 70g sugar

* 1 teaspoon vanilla extract

* 100g cream butter

* 1 pinch of salt

For the caramel:

* 50g cream butter

* 400g sweet condensed milk

* 4 spoons of brown castor sugar


For the top layer:

* 100g milk chocolate

* 100g pure chocolate

* 25g white chocolate

Preparation:

Preheat the oven on 180C.

We will start with the biscuit. Cut the butter in small cubes, and knead it together with the rest of the ingredients until you have a equally distributed dough. 

Take a rectangle shaped oven dish, cover it with a baking sheet and push the dough on the bottom, distributing equally over the bottom. Put in the oven and leave alone for 15 - 20 minutes, until the dough turns gold brown.

Take out of the oven and let it cool down completely.

Now we will prepare the caramel. This part is a bit tricky.

Take a saucepan and melt the butter. Now add the condensed milk and the sugar, and stir with a whisk on low heat until the sugar melted. Turn the heat higher and beat with the whisk while the mix starts to cook. Make sure you don't put the heat too high, or you will get crispy bits in your caramel, or it might burn. The caramel is done when you stir and you can see the bottom of the pan.

Take of the heat and pour the mixture over the cooled down biscuit. Let it cool for at least one hour before going to the next step. If you don't wait, the chocolate will mix with the caramel and we don't want that to happen.

Melt the pure and milk chocolate together in a pan by using the au bain marie method.

Pour the molten chocolate over the cooled down caramel. Now make sure the pan is clean so you can melt the white chocolate the same way.
Take a spoon and pour the white chocolate on the milk/pure mix in strips. Now take a cocktail pick and make wave movements on the white chocolate so you will get a nice looking marble effect.

Now put the oven dish in the fridge and let it cool down until the chocolate has harden a bit.

You can easily take it out by lifting the baking sheet.

Cut in pieces and serve.

I hope you like this recipe

Yours truly,

Mike