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Archive for April, 2017

You will need

1 head of cauliflower 

Stock (cubes or powder of your choice)

1 teaspoon of butter

1/2 cup of finely sliced leek

4 heaped teaspoons of sour cream

Salt and pepper

Olive oil

Spring onion to garnish
Sautée the leeks in butter

Add the cauliflower

Cover with stock

Summer till soft

Remove from the heat

Add the sour cream

Use food processor/blender/stick blender until smooth

Serve with salt, pepper, a drizzle of olive oil, and garnish with finely sliced spring onion
Enjoy!

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A twist on my classic recipe…

The berries are a nice way to cut though the rich, chocolately flavour. 

1.5 blocks of cooking chocolate (I use Lindt 70%)

175g salted butter

3/4 cup brown sugar 

1.5 tsp vanilla extract

3 large eggs

1/2 cup plain flour
1/2 bag milk chocolate chips

1/2 bag dark chocolate chips

1 cup frozen berries

 

Preheat oven 150degrees

Melt chocolate and butter in a metal or glass bowl over a simmering pot of water until smooth and glossy.

Remove from heat and stir in sugar.

 

It is very important you let this cool for 1hr.

 

Stir in eggs and vanilla.

Fold in flour with a wooden spoon.

Then add the chocolate chips.

Gently fold in the berries so that they remain whole. 

scoop into brownie pan – approx 20cm x 30cm – lined with baking paper.

 

Bake for 1hr.

Cool for at least 1hr so that the chocolate can solidify.

Cut into 3cm cubes after the brownies have cooled.

Makes approx 18-24

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