Pennypincher’s Pantry

Hola 

We had a really long walk along our local beach this morning with our beautiful black labrador. She absolutely loves the beach.  She runs full pelt into the sea.   She plays jumping over the waves and adores it.

The tide was coming in the waves were huge, although it is November, it’s quite mild here, the sun shone as we walked along the sea line.  Aahhh!!! We are all very chilled out now.

I cooked Nigella’s sweetcorn chowder and her quasidillas. Boy were they hot, I think, I put too many jalepeanos in them!

 Hubby raved on about them for about a hour after, I think he likes them, he wanted me to make them again for tea!!

On Nigella Express last week, she made this brilliant fudge sauce, gonna put it on my meun plan for next week.  Looks perfect for my dvd night, that I was planning! :)   

Chocolate peanut butter fudge sauce

3/4 cup heavy cream (condensed)
4 oz milk chocolate, chopped
1/2 cup smooth peanut butter 
3 tablespoons golden syrup or light corn syrup
4 scoops toffee or caramel ice cream
4 scoops chocolate ice cream
4 scoops vanilla ice cream
1/4 cup salted peanuts, roughly chopped or left whole, to taste

1. Put all the cream, chopped chocolate, peanut butter, and golden syrup into a saucepan and put it on the heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready.

2. Get out four sundae glasses and put a scoop of toffee or caramel ice cream in each, followed by one of chocolate and then another of vanilla

.3. Pour over some chocolate peanut butter fudge sauce and sprinkle with salted peanuts.

4. Hand them round.

Serves 4 very lucky people………. yummy!