I was going through some old pictures last night – to be specific : time spent in San Diego. Next I know I was thinking about the Mexican food and the English toffee from old town. God the craving!!!So I decided to make some toffee at midnight. It took me approx 1 hour. Mission Accomplished. 2 in the morning I was nibbling on toffee and some Bailey Bavarian Mousse truffles I made. Here is a step by step recipe of toffee

( all pictures taken using a blackberry)

SALTY PECAN TOFFEE

200 gms pecans

Put them in the oven at 150 c for about 8-10 mins till lightly roasted

 300 gms sugar, 300 gms butter and 100 gms water melt in a sauce pan

Start cooking the mixture on a low flame

While the mix cooks chop the pecans

Stir regularly with a spatula

Once the pecans are chopped put them aside

Add 5- 10 gms fluer de sel to the nuts (optional)

Meanwhile melt the chocolate in microwave/double boiler

Keep on cooking the mix stir , make sure you use a silicone spatula Aim to reach 145 degree C

Keep cooking till amber (145 degree C)

Add vanilla extract 1 tsp

Mix well till all of it combines and you have a homogenous mix

Spread on a silpat with an offset spatula (one of my favorite tool)

Once completely cool spread the melted chocolate

Sprinkle the chopped salted pecans /pat with hand lightly

Cool-break- eat!

1. Boil 2 oranges in water for nearly 2 hours until completely soft.
2. Once cool quarter them and discard the pips and the process the orange to a pulp.
3. Beat 6 eggs in a large bowl, and then mix in 250 gms of ground almonds, 250 gms of sugar, 1 tsp baking powder and the orange pulp.
4. Pour in a greased and lined deep round cake tin.
5. Bake at 190 degree c for about 50 mins.
6. And if you are lazy and short of time like me microwave the oranges!
7.  Enjoy the cake warm at tea with some cream or compote- it’s musky, dense and spicy in character.

Rose Vodka Cream

• Mascarpone 100 gms
• Egg yolks 2
• 50 gms breakfast sugar
• 1 tbsp rose water
• 1 tbsp rose syrup
• 1 tbsp Artic vodka
• Squeeze of a lemon

METHOD

1. Soften the mascarpone cheese and let it sit at room temperature.
2. Beat the egg yolks with the sugar, until the mixture turns pale yellow.
3. Slowly incorporate the mascarpone. Stop beating when the mixture is smooth.
4. Flavor with a tablespoon of rose water, rose syrup and vodka.
5. Then squeezed juice of a lemon.
6. Store this cream in refrigerator and make the pistachio brownies.

Pistachio Chocolate Bars

• 2 large eggs
• 3/4 cup all-purpose flour
• 1/2 teaspoon of baking powder
• ½ cup butter
• 1/ 2 cup pistachios
• ½  semisweet chocolate
• 1 tablespoon of cocoa powder
• 1 teaspoon of artic vodka
• 3/4 cup of sugar

METHOD

1. Melt the butter and chocolate. Set aside.
2. Mix the flour, cocoa powder, baking powder with a whisk.
3. Beat the eggs and 3/4 cup of sugar until the mixture is thick- pale yellow ribbon like consistency.
4. Add the melted chocolate and butter mixture and vanilla. Mix well.
5. Add the flour mixture through a sieve and mix to combine. Add the pistachios. Do not over mix.
6. Pour the batter in small rectangle shape molds or you can make a square and cut in bars.
7. Bake at 170 degree C for 20 mins. If it’s a little underdone do not worry!
8. Once cool pipe the rose cream and decorate!

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