Name: Cocoa hazelnut breakfast bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: rolled oats 150 g,cocoa powder 4T,hazelnuts 50 g,quinoa 3 T,ground cinnamon 1t,ground nutmeg ¼ t,sea salt 1t,coconut sugar 4T,coconut milk 1litre

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Milk-chocolate salted caramel, pear and Camembert toasted sandwich

Serves 4

Difficulty Easy

Prep Time 35 minutes

Cooking Time 20 minutes

Ingredients

For the milk-chocolate salted caramel:

¾ cup cream
170 g milk chocolate, roughly chopped
100 g sugar
¾ t salt
½ t vanilla extract

For the pear-and-Camembert toasted sandwich:

1 mosbolletjies loaf
250 g Woolworths ready-to-bake Camembert, sliced
2 ripe pears, sliced
2 T butter
2 T sunflower oil

Method

To make the milk-chocolate salted caramel, heat the cream in a saucepan over a medium heat and bring to a gentle simmer. Reduce the heat to low, then add the chocolate. Stir gently until smooth. Set aside.

Melt the sugar in a pan over a medium heat until golden brown and caramelised.

Remove the pan from the heat and stir in the chocolate-and-cream mixture, whisking to combine. Add the salt and vanilla extract while whisking. Set aside.

To make the pear and Camembert toasted sandwich, slice the mosbolletjie loaf into 8 thick slices. Place 4 slices on a work surface, then add a layer of Camembert. Top with the sliced pear and the remaining slices of mosbolletjie loaf.

Heat the butter and oil in a pan over a medium heat, then toast the sandwiches in the pan for 1 minute on each side, or until the bread is golden and crisp and the cheese is melted.

Spoon the milk-chocolate salted caramel over the sandwiches to serve.

Discover more salted caramel recipes here.

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