I’ve just been watching the news, and seen the heatwave in some parts of America. It’s scary stuff to be caught in. We went to a New Year’s Eve party at a hotel two years ago, and the temperature was still 40 degrees (104 Fahrenheit) at midnight. The hotel went into meltdown, with the air conditioning failing. Needless to say, we left early, and went home. It’s not much fun having sweat coming off the end of your eyelashes! So my thoughts are with the people in those areas, even though it is 4 degrees this morning (39 Fahrenheit). It’s also the final day of the Summer Blog Hop. It’s been so much fun collecting new recipe ideas from fellow writers. I’m going miss it! So, to finish up, I’m doing a dish with no garlic. It’s not one I make too often, because once made, it doesn’t last very long (in other words, I eat it all).
175ml of thick cream
100g chopped up milk chocolate
100g smooth peanut butter
3 tablespoons of golden syrup
Method: Put all the ingredients into a saucepan. Stir over a low heat until melted together. Once cooled, either eat it all directly from the saucepan, or spoon it over ice cream. Consume in the shade. Yuuummmmmm.