I have been nominated for another award and I am so grateful…and surprised. I have to thank Stephy over at http://stephysweetbakes.comfor nominating me. I should thank all of you who stop by my blog and who share your interesting stories and recipes. Here are the rules for participating in this award:
1. Thank the person who nominated you.
2. List 7 dreams.
3. Nominate 7 other bloggers.
* Remember you are not obligated to participate.
Thinking of what my dreams are, I have to say that in general, I am very cautious and realistic about dreams. I have always been that way. A Spanish saint named Teresa of Avila once said, “You want to make God laugh? Tell Him your plans!” Life is so full of surprises and in my case, I have had so many twists and turns that I have learned to plan but to expect the unexpected. So, on that note, here are my dreams.
1. I hope that I will always try to use whatever talents God gave me in a positive, meaningful way. I especially mean that when it comes to my profession. I have 100 students that are only 6 years old. They think the world of me and I don’t want to let them down.
2. I hope that I can always strive to have faith when things go right as well as when things go wrong. As I write this, I think of a friend and colleague of mine whose baby died at birth. It happened a few months ago. He said that he was able to hold his dead baby in his arms and say goodbye. I remember the words that he wrote to us from the hospital “Our hearts are broken, but we are at peace.” I often think about that. Their faith in God did not waver and in spite of their suffering, they are kind and cheerful.
3. I hope to one day be a mother. I am turning 40 in a month and I have endometriosis so I get scared that it won’t happen. I have to accept what happens either way. That is easier to say than to do, especially when I get comments like,”Are you pregnant? You look like it!”or “You two are running out of time.” I get comments like that from other women and honestly, I just wish they would learn to shut up.
4. I hope to never lose a sense of humour. There is a lot of laughter in my life and I can honestly say, it is brilliant medicine.
5. I hope I never stop wanting to make people I love happy or to let them know I love them.
6. I hope to be a bit braver. My husband says I am brave but I have my doubts. On Monday I have to speak in front of a large group of people that I don’t know about bilingualism and I am slightly terrified. They don’t know a word of English so it is likely I will have to do it in Spanish. What was I thinking when I agreed to do it? I am crazy!😂
7. I hope to one day make Julia Child’s French bread but I am totally intimidated by the 13 pages included in the recipe.
And now for my nominations!
The Basil Kitchen
Fabulous Fare Sisters
The Culinary Jumble
Lety C (Compartiendo mi cocina)
Darie (Darie’s Daily Dish)
The Condo Kitchen
Here are their links! Do please have a peek at their blogs! :):)
And now for the recipe!
For 5 people
You need a caramel sauce. I had a bittle of caramel sauce but here is a recipe in case you want to make it yourself.
HOW TO MAKE A LIQUID CARAMEL
A guide to making liquid caramel from Great British Chefs.
The main ingredient for making a caramel is sugar, more specifically, granulated sugar. Granulated sugar is ideal because of the unrefined process in which it is made, a process which reduces the chance of crystallisation. A liquid caramel can be made using any quantity of sugar or water just as long as it follows the ratio of 2 parts sugar: 1 part water.
1. Pour the water and sugar into a wide-based pan and place over a low heat to dissolve the sugar. Make sure that the water doesn’t boil before it has dissolved; Phil Howard suggests using the handle of the wooden spoon to disturb the sugar and help quicken this process
2. Once the sugar has dissolved, increase the heat (make sure you don’t stir during this process). Boil the syrup until it has an even golden colour and the temperature reaches 194⁰C. To encourage an even colouring, gently swirl the pan. Frances Atkins advises that you do not leave the pan unattended during this step as the sugar can burn easily, making a bitter taste
3. Once a golden colour is reached, pour water into the caramel, but be careful as this can spit. The amount of water used is the same as initially added to the sugar in step 1. Once added make sure the caramel is emulsified properly.
* When your liquid caramel is ready, pour along the bottom of the flan pan and drizzle along the insides.
For the flan
5 medium eggs
500 g milk
400 g condensed milk
Preheat oven to 150°
In a bowl, beat the eggs. Add the milk. Mix then add the condensed milk. Beat until well incorporated.
Pour into the flan mold and bake for about 1 hour and 20 minutes. The time could be a bit less or a bit more deprnding upon your oven and depth of your pan. How do you know it is done? Test with a knife or a spoon. Nothing should be liquidy. It should jiggle like jello!
Let cool completely and place in the fridge.
When chilled, you may need a knife to loosen the sides a bit. Place a plate over the pan and turn it over. The flan falls right out. Yes, it really is that easy.
Decorate with powdered sugar or grated coconut if you like.
Enjoy! Xxxx Natascha
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