19 June, 2014

Dulce et decorum

The Uruguayan football team, which England is due to meet on our next exciting attempt to return home, has complained that its poor performance against Costa Rica was caused by the Brazilian customs authorities' seizure of its stock of dulce de leche, the milky snack so popular in that part of the world.

The England camp will be hoping the supplies have not been released, confident in the knowledge that if the Brazilian hosts were to impound stocks of British food, our team's performance would likely improve.

The way to make dulce de leche is to put a tin of condensed milk into boiling water for three hours. When you get it out and open it, there will be the caramelised brown gloop these Uruguayans love.

Now, don't blame me if you burn yourself getting the tin out of the water, or if it explodes while boiling, or a stream of hot caramel spurts into your eye as you wield the tin opener. I am still in a body harness from my last kitchen accident.

Still, what would cooking be without a bit of risk?

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