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Showing posts sorted by date for query brownies. Sort by relevance Show all posts
I have tried to make it a habit on my blog to only share things with you that I use myself or that I think are worthy of sharing with you. I have been a user of Maldon Sea Salt for probably 16 or 17 years now, in its flaked form. I first heard of it watching a cooking program on the telly and tried it, fell in love and have been carrying on a love affair with it ever since.
They have recently rolled out their Perfectly Crushed Sea Salt Flake Mills in Morrisons nationwide. I was very excited to see these myself!
Maldon's uses unique traditional methods, harvesting the flakes to ensure they are perfect in taste and texture. The grinders ensure each salt flake is perfectly crushed with a simple twist, either on a coarse or fine setting, adjusted to preference. You can add Maldon to savoury and sweet dishes, and even to your favourite cocktails, to elevate their flavours to the maximum.
Loved by chefs the world over and By Appointment to Her Majesty the Queen as Purveyors of Sea Salt since 2012, Maldon Salt is approved by the Organic Food Federation. Maldon truly is a quality sea salt. I love, LOVE that these new salt mills are refillable!
Here are a few tasty recipes that you can cook using this fabulous product.
Roast Potatoes with Maldon Sea Salt
Yield: 4
prep time: cook time: total time:
A delicious crispy potato recipe from Chef David Charland, the Seafood Restaurant.
ingredients:
- 1 1/2 kg of potatoes (3 1/3 pounds)
- 8 twists of Maldon Sea Salt
- 250g goose fat ( a generous cup)
- a sprig each thyme and rosemary
- garlic cloves to taste
instructions:
How to cook Roast Potatoes with Maldon Sea Salt
- Preheat the oven to 200*C/400*F/ gas mark 6. Peel the potatoes and cut them into 3 or 4 pieces. Rinse and then place into a pan of water to cover along with the sea salt. Bring to the boil and cook for 8 to 10 minutes until the potatoes are almost cooked.
- Drain well in a colander and gently rough them up a bit without breaking them.
- Heat the goosefat in a roasting tin in the oven. Tip in the potatoes, turning to coat them with the hot fat. Add the sprigs of herbs and garlic cloves.
- Roast in the preheated oven for 40 minutes until golden brown.
I love Brownies and these Brownies with Milk Jam from Paul Gaylor sound the bomb!
Chocolate Brownies with Maldon Sea Salt Milk Jam
Yield: 32 pieces
Fudgy chocolate brownies served with a salted milk jam topping made from caramelised milk and honey. What's not to like! Note, you do need to make the jam the day before.
ingredients:
For the brownies:
- 275g dar chocolate, ideally 70% cocoa solids (10 ounces)
- 275g unsalted butter (1 cup plus 3 TBS)
- 3 free range eggs
- 225g sugar (1 cup plus 2 TBS)
- 75g plain flour (1/2 cup plus 2 tsp)
- 1/2 tsp baking powder
- 30g cocoa powder (4 1/2 TBS)
- 100g chopped toasted hazelnuts or pecans (scant cup)
For the jam:
- 600ml full fat milk (2 1/2 cups)
- 1 TBS runny honey
- half a twist of maldon sea salt
- 300g sugar (1 1/2 cups)
instructions:
How to cook Chocolate Brownies with Maldon Sea Salt Milk Jam
- Make the milk jam first. Bring the milk, honey, salt and sugar to the boil in a heavy based pan, stirring all the time. Reduce to a low heat and cook it for one hour, stirring it often. Be careful that it doesn't boil over or stick. The mixture souold be very thick and reduced while having a lovely caramel colour Put it into a bowl, leave it to go cold and then cover and refrigerate until the next day.
- Preheat the oven to 180*C/350*F/ gas mark 4. Break up the chocolate into chunks. Put them into a bowl with the butter and place over a pan of simmering water, making sure that the bottom of the bowl doesn't touch the water. Stir until the mixture is melted and smooth. Remove from the heat and allow to cool a little.
- In another bowl, whip the sugar and eggs until fluffy, then carefully pour in the melted chocolate. Sift together the flour, baking powder and cocoa powder. Fold into the chocolate mixture. Stir in the nuts. Mix well together until smooth and silky.
- Line two 9-inch square pans with greaseproof paper, allowing for an overhang on two sides. Pour in th brownie mixture, spreading it out evenly. Place in the oven for 25 minutes. Do not overcook. Brownies stiffen after cooking and the centres should be gooey, the outer edges slightly crisper and springy when you take them out of the oven.
- Put the tins on a cooling rack and allow the brownies to cool thoroughly in the tins. Once cold, remove from tins using th overhang. Cut into squares and serve each square with a smear of the prepared jam on top.
For a complete PDF of these and other delicious recipes that you can download, click here.
The Maldon Sea Salt Grindersvailable from Morrisons stores nationwide as well as Tesco, Ocado and other quality food retailers. RRP from £3.50 / 55g.
I am a woman of many weaknesses, most of them being food related . . . hand me a slice of ice cold, trembling Lemon Meringue Pie, topped with billowing sweet golden meringue, and I am a gonner.
A bag of lightly salted ruffles with a container of onion dip and I'm in! Tempt me with a hot dog in a butter grilled bun, topped with all of my favourite toppings, raw onions, Dijon mustard, sweet pickle relish and I almost faint.
Likewise a square of nut filled good chocolate. I love toasted almonds in milk chocolate as well as filberts, and a square of good dark chocolate can make me go positively weak at the knees.
Don't get me started on the finer points of fudge brownies, studded with toasted walnuts and gilded with a chocolate ganache frosting. Or golden blondies, chewie and flavoured with brown sugar.
I adore ice cold wedges of deep pink watermelon, or fresh pineapple spears, crisp black sweet grapes, crisp wedges of iceberg lettuce, drizzled with a blue cheese dressing and sprinkled with bacon.
Mmmm . . . a thick wedge of a Victoria Sponge cake, filled with vanilla butter cream and jam, or a slice of Coffee & Walnut Cake . . . a fruit studded scone, tall and light, split and filled with clotted cream and strawberry preserves . . .
A perfectly cooked slice of Prime Rib, a medium-rare grilled rib eye steak with garlic butter . . . oh boy. Medium rare beef, nice cuts, cooked properly. You can't beat them!
Then there is the Caesar Salad, with fresh romaine lettuce, torn into pieces, cold and crisp, with buttery garlic croutons on top and bacon bits and flakes of a good Parmesan cheese, all gilded with that lovely rich and creamy garlicky dressing. Add some grilled chicken and I'm in salad heaven . . .
And then there are freshly baked chocolate chip cookies, I like them with raisins and walnuts in them . . . or . . . crisp freshly baked peanut butter cookies, the tops all criss-crossed with a fork . . . crisp oatmeal cookies, studded with sweet sticky raisins.
Give me homemade cookies any day of the week. The first sheet pan of them never ever makes it to the cookie jar. Just saying . . .
Crisp slices of buttery cinnamon toast . . . gilded golden brown and served with hot cups of herbal tea. Ice cold dishes of trembling vanilla speckled Panna Cotta. Scoops of cold vanilla ice cream with strawberry jam spooned over top.
Blueberry Muffins, with sugar crusted tops. Lush, rich and creamy Lemon Posset, eaten in tiny, tiny spoonfuls.
Tender pieces of slow cooked beef brisket, coleslaw and potato salad . . . with crisp buttermilk biscuits and plenty of cold butter . . . or . . . thick slabs of pan fried ham, the fat on the edges crisp and golden brown . . . served with creamy rich scalloped potatoes.
Molasses baked beans and thick slices of hot homemade white bread, slathered with plenty of cold butter. I'll have another slice for dessert please and pass the strawberry preserves. I would be as happy as a pig in muck with just the bread and jam.
Oh I am SUCH a foodie, and there are many, many things that get my taste buds tingling. I could go on with an endless list, and wax poetic about many wonderful foods. I feel so lucky to have been born into a life where I can enjoy such things easily.
If I had to pick one favourite thing however, out of ALL the things that I love to eat, and the one thing I could absolutely NOT live without, it would be the humble potato . . . I would trade all of these other things for that . . .
Boiled in the skins in salty water and then cracked open. Adorned with a dollop of butter melting into the fluff.
Boiled and mashed together with plenty of hot milk and butter, salt and pepper. Mom always grated a bit of raw onion in and I love that to this day.
Skins rubbed in oil and baked in a hot oven, right on the rack so that the air gets all around them, making that lovely skin crisp and golden.
Split open and gilded with a dollop of sour cream, salt, black pepper and minced chives. I could make a meal of just that . . . and nothing else.
And then there are these . . . Garlic & Parmesan Crispy Potatoes. They are slightly spiced and nicely crisp on the edges
Scattered with rich and salty Parmesan cheese, baked until golden brown . . . little bites of moreish crisp potato heaven. You can't eat just one and we are not talking potato chips here. We are talking side dish, although I have been known to eat them as a snack. Need I say more?
Yield: 4
Garlic & Parmesan Crispy Potatoes
Crisp and flavourful, these make the perfect side dish for whatever, or even just a snack. They are wonderful dipped in ketchup or sour cream.
ingredients:
- 4 medium red potatoes, scrubbed, dried and unpeeled
- 4 TBS light olive oil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp black pepper
- salt to taste
- 1/2 tsp parsley flakes
- 4 TBS freshly grated Parmesan Cheese
instructions:
How to cook Garlic & Parmesan Crispy Potatoes
- Preheat the oven to 220*C/425*F/gas mark 7. Line a large baking tray with baking paper set aside.
- Cut the potatoes into 1/4 inch thick rounds, discarding the ends. Place them into a bowl along with the olive oil and all of the herbs and seasonings. Add 2 TBS of the cheese and toss everything together to coat. Spread out on the baking sheet in a single layer.
- Bake in the preheated oven for 15 minutes, flip over and bake for a further 10 minutes, until golden brown. Remove from the oven and sprinkle with the remaining cheese. Return to the oven to melt the cheese.
- Serve hot.
We enjoyed these today with some wings and ribs from Costco and an Oriental salad. I couldn't eat the wings as they were too spicy for me . . . the ribs were likewise. (I don't like really spicy food.) I polished off my potatoes and salad however. Both were very, very good. Yes, I am incorrigible.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I normally like to bake my husband something special at the weekend. Usually it is a cake, but we already had some cake in. (I bought a lemon loaf at Costco on Thursday.)
I thought maybe some muffins or squares. Then I picked up this book and went looking through.
Its a cookbook I picked up at Marks & Spencer a while back. The recipes in it always turn out. So far not a dud in the bunch.
I did have rather a lot of dessert apples so when I spied the recipe for Upside-down Toffee Apple Brownies, I thought to myself *DING *DING * DING this is it!
My husband loves apple anything! Dessert apples are sweet eating apples, that you might eat out of hand.
Think Red Delicious, Pink Ladies, Gala, Fuji, Honey Crisp or Golden Delicious! All are great Dessert Apples. I had Pink Ladies.
The recipe starts out much as an upside down cake would, with you melting butter and brown sugar together. In this case light muscovado sugar.
Muscovado has a higher molasses count than regular brown sugar, but if you can't find muscovado use brown sugar. Or you could add 1 TBS of molasses to the mix.
The sugar and butter mixture gets poured over the bottom of the pan and then you lay sliced apples evenly over top.
The batter is a simple one. Again, butter and muscavado sugar are creamed together.
Some eggs get beaten in, and then a mixture of flour, baking powder and baking soda are stirred in, along with some ground mixed spice.
Don't worry, I have actually attached my recipe for making your own mixed spice right to my recipe this time!
Once that is all mixed together you fold in some grated eating apples and chopped toasted hazelnuts! That's it.
Spread that over the apples in the pan and bake!
The end result is an incredibly moist and chewy cake type of brownie. So tasty warm with a hot cuppa, or if you wanted to turn it into dessert a scoop of vanilla bean ice cream would also go very nicely.
Yield: 9
Upside-down Toffee Apple Brownies
prep time: cook time: total time:
All the flavours of a Toffee Apple in a brownie. Wonderful served warm with a hot cuppa or a scoop of vanilla ice cream.
ingredients:
For the Toffee Apple Topping:
- 85g light muscavado sugar (can use brown sugar) (1/3 cup packed)
- 55g butter (1/4 cup)
- 1 dessert apple, cored and thinly sliced
For the Brownie Base:
- 115g butter, plus extra for buttering pan (1/2 cup)
- 175g light muscavado sugar (can use light brown) (3/4 cup packed plus 1 1/2 TBS)
- 2 large free range eggs, beaten
- 210g plain flour (1 1/2 cup)
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 1/2 tsp ground mixed spice
- 2 eating apples, peeled and coarsely grated
- 85g chopped toasted hazelnuts (1/2 cup)
instructions:
How to cook Upside-down Toffee Apple Brownies
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch square non-stick baking tin well. Set aside.
- Melt the butter and sugar for the topping together in a small saucepan. Pour into the prepared baking tin. Arrange the apple sliced decoratively over the bottom of the tin on top of the toffee sauce.
- Beat the butter and sugar for the brownie together until light and fluffy. Beat in the eggs a bit at a time to incorporate. Sift together the flour, soda, baking powder, and spice. Stir into the creamed mixture until combined. Stir in the apples and nuts. Spread over the apples in the baking tin. (I find that what works best is to apply 6 large dollops evenly spaced and then to spread the dollops out.)
- Bake in the preheated oven for 35 to 40 minutes, until firm and golden brown. Cool in the tin for 10 minutes prior to tipping out onto a square platter. Cut into squares to serve.
NOTES:
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
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My husband was very happy with this bake. He scarfed down two of them right away. I don't know how he stays so thin. We are like Jack Sprat and his Wife! Never mind . . . we are who we are. I hope you will try these delicious apple brownies. I think you will be well pleased with them!
PS - After one session with the Chiropractor my back feels at least 50% better. I can't wait for my next few sessions. I bet I will soon be feeling better than I have in years! I highly recommend!
Just as promised here I am today with Ten easy and elegant dessert parfaits! Oh, I do so love to make dessert parfaits in the summer time!
For one thing they make great use of all of the fresh fruit that we have available and coming into season, especially berries!
Our strawberries are finished now, but you can still get good local ones in the shops. There are also plenty of blueberries, raspberries and the blackberries are just beginning!
These Raspberry, Ice Cream and Brownie Parfaits are a real favourite and so easy to do. Especially if you have some ready made brownies about.
The berries are sweetened with a bit of sugar and then layered in pretty glasses along with softened vanilla ice cream, crumbled brownies and milk chocolate chips!
What's not to like about that? Nothing! These are so simple to make and oh so tasty!
If you don't have brownies, you could use chocolate cookies, or pound cake . . . crumbled vanilla sandwich cookies, etc. The world is your oyster!
You can let your imagination go wild with these!
If you wanted to you could even macerate your raspberries with a bit of Chambord raspberry liqueur, or drizzle with a bit of Mozart Dark Chocolate liqueur for something really special, especially if you are entertaining!
Raspberry, Ice Cream & Chocolate Brownie Parfait
Yield: 4
A little taste of Heaven on Earth I believe.
ingredients:
- 250g fresh raspberries (2 cups)
- 2 TBS sugar
- 450g vanilla ice cream (2 cups)
- 4 brownies, crumbled
- 2 TBS milk chocolate chips
instructions:
How to cook Raspberry, Ice Cream & Chocolate Brownie Parfait
- Sprinkle the sugar over the raspberries and let sit for a few minutes to macerate. Stir the ice cream until a bit soft and then begin layering the ingredients into four parfait or decorative glasses, beginning with a bit of ice cream, half a crumbled brownie, some of the berries, some more ice cream, more crumbled brownie, more berries and some chocolate chips to finish. Serve immediately.
One of my absolute favourite combinations however has to be these Mixed Berry and Lemon Cream parfaits!
A mix of berries is macerated in orange juice and sugar (you could use Cointreau or Gran Marnier if you wanted to.) You whip some cream and fold in lemon curd.
And then layer the berries and some crumbled shortbread biscuits along with the cream in pretty glasses. Oh boy, so yummy!
Summer Berry & Lemon Cream Parfaits
Yield: 4
So delicious you won't be able to resist!
ingredients:
- 450g mixed summer berries (strawberries, raspberries, blueberries, blackberries) (2 cups)
- 2 TBS sugar
- the juice of 1/2 orange
- 240ml double cream (1 cup)
- 2 heaped dessertspoons of lemon curd (1/4 cup)
- a few crumbled shortbread biscuits
instructions:
How to cook Summer Berry & Lemon Cream Parfaits
- Sprinkle the sugar and the orange juice over the berries in a bowl. Leave to macerate while you make the lemon cream.
- Whip the cream until soft peaks form. Fold in the lemon curd.
- Crumble the biscuits. How many you will need will depend on how many biscuit crumbs you want in your parfaits. I would calculate one biscuit per parfait.
- Have ready four decorative glasses or parfait cups. Beginning with the cream, layer in the fruit, biscuit crumbs and lemon cream, ending with a dollop of the cream on top, plus a few berries and some biscuit crumbs to garnish. Chill in the refrigerator until ready to serve.
*Eight Easy & Elegant Dessert Parfaits*
Each serves four
Parfaits
are perfect, quick, easy and delicious desserts to serve! They take
advantage of the natural flavours of fresh fruit and they don't require
baking. A plus in the summer when fresh fruit is readily available!
Here are some suggestions for some delicious combinations!
Strawberry Parfaits:
Sprinkle 450g (2 cups) sliced strawberries with 95g (1 cup) of sugar,
the grated zest and juice of one orange and 1 TBS Balsamic vinegar. Set
aside for 15 minutes. Whip 240ml heavy cream (1 cup) with 95g sugar
(1/2 cup) until soft peaks form. Starting with the fruit and ending
with the cream, make 3 layers in each of 4 dessert glasses.
Ricotta Cheese, Walnut & Honey Parfaits:
Stir enough heavy cream into 250g ricotta cheese (2 cups) to obtain a
soft consistency. Starting with the cheese building the parfaits in 3
layers, drizzling each layer with some nicely flavoured honey (Greek is
lovely) and a sprinkling with portion of chopped toasted walnuts.
Finish with honey and nuts.
Pineapple Caramel Sundae Parfaits: Sprinkle
450g (2 cups) chopped fresh pineapple with a few spoonfuls of soft
light brown sugar, or to taste. Stir 450g (1 pint) of vanilla frozen
yogurt until soft. Starting with the pineapple, layer in the pineapple
and frozen yogurt in four dessert glasses. Drizzle with some prepared
caramel sauce and serve immediately.
Jelly Parfaits: Prepare
a package of cherry or raspberry jelly according to the package
directions and pour into 4 dessert glasses. Add mixed berries, sliced
strawberries, or sliced banana and refrigerate until the jelly is firm.
Top with a dollop of whipped cream or creme fraiche and a scattering of
the fruit you have used in the jelly.
Mixed Berry Creme Fraiche Parfaits:
Sprinkle a few spoonfuls of sugar over 125g (1 cup) of blueberries and
125g (1 cup) of raspberries to sweet them to taste. Add the grated zest
and juice of one lemon. Let sit for about 5 minutes. Whip 120g (1
cup) of creme fraiche with 30g (1/4 cup) sour cream until fluffy.
Starting with the berries, layer the berries and creme fraiche mixture in
four glasses and chill until needed to serve.
Ambrosia Parfaits: Sprinkle
a few spoonfuls of sugar over the peeled segments of 1 orange and 1
grapefruit (with their juices) to sweeten the fruit. Starting with the
fruit, layer wedges with whipped cream and coconut flakes in each of
four glasses. Top with a scoop of marshmallow fluff and a maraschino or
fresh cherry to serve.
Chocolate Sandwich Cookie Parfaits:
Stir a 450g (1 pint) of chocolate ice cream to soften slightly.
Starting with the ice cream, layer the ice cream with crumbled chocolate
sandwich cookies (2 for each parfait) in each of four dessert glasses.
Drizzle each layer of cookie with chocolate sauce. Top with a dollop
of whipped cream and some chocolate chips, chunks or shavings. Serve
immediately.
Its truly amazing what you can do with a bit of imagination and whats in the store cupboard when it comes to creating simple and delicious summer desserts! Happy Weekend!
Up tomorrow: Chocolate Birthday Cake
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