While in New Zealand many moons ago on a day off from our tour; after a lazy breakfast and dawdle around town, a friend and I declared to our remaining group that it was perfect weather for a Sunday Session. We were met with a sea of blank faces.
Uh, sorry, what?
Apparently, other countries don’t partake in the fine tradition of getting smashed in the sunshine on a Sunday afternoon. I personally don’t know what’s wrong with them. But don’t worry, we fixed them. They know better now.
I don’t drink so much nowadays, and hot weather brings me to ice cream. As pretty much everything does. When invited to a friend’s place on Sunday for lunch, I was stuck for dessert ideas. Then of course, the answer is always ice cream. Sundaes just kick it up a notch.
These toppings are really quick and easy. Terrible for you, but oh-my-god-delicious. You could, of course, eat them yourself. And no one would blame you. You could also boil a couple of glass jars from somewhere like Kitchen Warehouse, fill it with topping and give it to someone, given that it’s that time of year. Your kid’s teacher, that lady from accounts that did that favour for you that one time or even as a back up gift for the neighbours.
All three keep in the fridge for a week.
Hot Fudge Sauce
From Gourmet, via Smitten Kitchen
2/3 cup heavy cream
1/2 cup golden syrup
1/3 cup dark brown sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon fine sea salt
170g bittersweet chocolate, chopped
2 tablespoons unsalted butter
Add cream, syrup, sugar, cocoa, salt and half the chocolate to a saucepan and bring to the boil.
Reduce to a low simmer, stirring, and cook for 5 minutes. Take from the heat and stir in the butter and remaining chocolate.
Allow to cool slightly so it thickens before serving.
Salted Caramel Sauce
From Nigella Lawson
75g unsalted butter
50g soft light brown sugar
50g caster sugar
50g golden syrup
125 ml double cream
1 tsp sea salt flakes
Melt together the sugars, butter and syrup in a small saucepan and simmer for 3 minutes, stirring with a metal spoon.
Add cream and half a teaspoon of sea salt and stir again. Taste, to see if you want more salt. Be careful not to burn your tongue! Add more salt if you feel it needs it. Pour into a jug to serve.
500g strawberries, hulled and quartered
100g caster sugar
1/4 tsp red wine vinegar (I used balsamic though)
Place a saucepan of water over medium heat and bring to a simmer. Place the strawberries and sugar into a bowl and cover with cling wrap. Place the bowl over the pan, and simmer for 40 minutes.
Strain the strawberries, collecting the juice. Gently press the strawberries with a spoon, to collect extra juice but don’t press the pulp through.
Put the juice into a small saucepan with the vinegar, and over high heat, boil until the syrup has reduced by half. Allow to cool, then keep in the fridge.
Note: It’s important to use sea salt, not table salt in these recipes. Table salt is far too bitter for what you’re doing here, and it won’t taste as good. Maldon sea salt is my favourite, and you can get it in supermarkets.