Romina Degli Esposti

Usually, I go for my salted caramel brownies, but during the summer months I opt for ice creams and this sauce is the best thing to swirl through or drizzle on some plain vanilla ice cream. For this recipe, you want to use soft light brown sugar, instead of the granulated one. I like to use rock salt at the end so that I still have some salt crystals in the finished sauce, however, if you prefer a totally smooth sauce, do use standard table salt. Make sure to use unsalted butter, otherwise, it will be a much saltier sauce than planned and not as tasty as you want it to be.

We love serving it alongside my goat’s cheese and honey appetisers as something to nibblele on before a meal. I love t use extra virgin olive oil, its distinctive flavour is perfect for focaccia and it’s not overpowering. I use Filippo Berio‘s one but any good quality extra virgin olive oil will do. This dough needs about an hour to rise in a warm place, I like to put mine near a heater, just because my kitchen tends to stay a cooler temperature.

Granola bars are the perfect healthy snack and a great way to use up all the extra bits of nuts you have laying in your baking cupboard. The recipe I am sharing today makes about 7 bars and uses a loaf tin. Sometimes I also add almonds, however, my husband isn’t a fan of almonds so more often than not, I leave them out. I like to add chunks of milk and white chocolate in the granola and then decorate with some dark chocolate.

I use a ready made sauce for the mango and sweet chilli coating, just to make my life easier. I always keep a range of sauces in the house in case I want to make these wings or my sweet chilli chicken. My sauces of choice for these wings are the Encona West Indian Extra Hot Pepper Sauce and the Indian Sweet Mango and Chilli. The West Indian Extra Hot Pepper is quite spicy, so if that is not your thing I suggest you use siracha, or leave the hot sauce out completely.