Showing posts sorted by relevance for query brownies. Sort by date Show all posts
Showing posts sorted by relevance for query brownies. Sort by date Show all posts
(some lovely flowers which arrived today from the Eblex people. Thanks!)
I had something new to show you here today . . . but it's one of the last things I ate before I got really sick and I'm afraid that I can't stomach showing it to you! Tis true . . . I can't bear to look at the photos without feeling ill all over again. Funny how that goes . . .
So anyways, I thought I would share with you a few things that I can stomach showing to you. I'm sure that you will be able to find something amongst this bunch to titillate your taste buds, or I'm not doing my job right!
These are things which for one reason or another didn't make the cut. Usually because I didn't have enough tasty looking usable photos. I am rather finicky about my photos. I want everything to look decadently delicious! In any case, hang onto your hats coz here we go! They're all delicious and sound recipes, even if the photos are not the greatest.
*Raspberry Lemon Bars*
Makes 15 squares
Printable Recipe
These delicious squares combine a buttery shortbread crust and a tangy lemon curd topping, all sandwiched together with sweet and fruity strawberry jam. A batch of these baked in mid-winter is a sweet and satisfying reminder of warm summer days.
2 cups plus 3 TBS plain flour
1/3 cup icing sugar, plus extra for dusting
¼ tsp salt
8 ounces chilled butter, cut into small pieces
1 ¼ cups caster sugar
½ tsp baking powder
3 large eggs
1/3 cup fresh lemon juice
2 tsp grated lemon zest (I use un-waxed lemons,
if you aren’t using these wash your lemons
well in warm soapy water)
¾ cup good quality strawberry preserves (you can also use raspberry)
Pre-heat the oven to 180*C/350*F. Grease and flour an 11 X 7 inch baking pan. I then line it with greaseproof paper lengthwise, leaving a one inch overhang either end so that I can lift the squares out after baking for ease in cutting into squares.
Stir together 2 cups of the flour, 1/3 cups of the icing sugar and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Press into the prepared baking pan evenly and bake for about 16 minutes until just firm.
Stir together the sugar, 3 TBS flour, and baking powder in a bowl. Stir in the eggs, lemon zest and lemon juice, mixing well.
Remove the pan from the oven and spread with the strawberry jam evenly. Pour the lemon mixture over top and return the pan to the oven. Bake for another 25 to 30 minutes until set. Remove from the oven. Let cool in the pan before removing and cutting into squares. Lightly dust with more icing sugar before serving.
*Saucy Chicken Pasta*
Serves 4
Serves 4
Printable Recipe
This delicious chicken dish uses all the elements of Chicken Piccata except there is none of the fuss or bother, just the lovely flavours. The recipe calls for fettuccine noodles, but I always use malfalda. Todd just doesn't care for long slippery noodles at all and copes with shorter fatter ones much better. Whichever pasta you choose to use, make sure you choose one that will capture all of the delicious sauce! Oh, and don't forget some tasty bread to mop up the extras!
4 boneless, skinless chicken breasts, cut into strips
1 TBS olive oil
2 cups fresh mushrooms, sliced
2 garlic cloves, peeled and minced (more or less to taste)
1 TBS butter
2 cups chicken broth
1/3 cup white wine
the zest of 1 lemon
the juice of 1/2 lemon
2 TBS capers, rinsed and drained
1 TBS cornflour, dissolved in 2 TBS water
sea salt and freshly ground black pepper to taste
2 TBS chopped fresh flat leaf parsley
freshly grated Parmesan cheese
1 pound pasta, cooked al dente and then drained
Heat the olive oil in a large skillet over medium high heat. Once it begins to shimmer, add the chicken pieces and brown them all over until golden brown. Remove with a slotted spoon and keep warm.
Add the butter to the skillet and then brown the mushrooms until golden. Add the garlic, reduce the heat somewhat and then cook for several minutes until golden and fragrant, without allowing it to brown.
Put your water to cook your pasta on and bring it to a boil, adding a tsp of salt to the water. Add the pasta and cook it while you are finishing up your sauce.
Add the wine to the skillet, and let it bubble up. Allow it to reduce for a few minutes and then add the chicken broth, lemon zest, lemon juice and capers. Bring to a quick simmer and allow to cook for about 5 minutes until it has reduced somewhat. Taste for seasoning and add salt and pepper as required. Stir the cornstarch water mixture and then stir it into the sauce, stirring until it thickens and coats the spoon. Add the chicken and simmer for five minutes or so until your pasta is finished cooking.
Drain your pasta well and rinse, then divide it onto heated plates. Spoon the chicken sauce evenly over each plate. Sprinkle each serving with some freshly grated Parmesan cheese and some of the chopped parsley. Serve.
*Rocky Road Brownies*
Makes 16 (depending on how big you cut them and how greedy you are!)
Printable Recipe
These lovely bars are every body's favourite. Rich, fudgy, gooey and very moist, I've never had anyone turn one down! Another one from my Big Blue Binder . . .
3 ounces unsweetened chocolate, chopped
1/2 cup butter (4 ounces)
2 cups caster sugar
4 large eggs
2 tsp pure vanilla extract
1 cup plain flour
1/2 tsp salt
TOPPING:
3 TBS butter
8 ounces pure chocolate chips
1/4 cup pure chocolate chips
2 cups miniature marshmallows
1/2 cup coarsely chopped toasted pecans or walnuts
Pre-heat the oven to 180*C/350*F. Butter a 9 inch square baking pan, line it with parchment paper (to ease in removal and cutting), and butter the paper. Set aside.
Put the chopped chocolate and 1/2 cup of butter into a medium sized saucepan and set over a burner on very low heat. Cook, stirring constantly, until melted and thoroughly amalgamated. Remove from the heat and stir in the sugar. Beat in the eggs, one at a time, mixing in thoroughly each time. Blend in the vanilla. Whisk together the flour and salt and then blend it into the chocolate mixture, blending only until no white streaks remain. Pour the batter into the prepared pan.
Bake for 35 to 40 minutes, until dry on top but still moist. A toothpick inserted in the centre should come out with moist crumbs clinging to it's surface. Cool the brownies in the pan for about 10 minutes.
While the brownies are cooling melt the butter and the 8 ounces of chocolate chips for the topping together over low heat in a small saucepan. Whisk together until smooth and keep warm.
Mix together the remaining chocolate chips, marshmallows and chopped nuts. Sprinkle them evenly over top of the brownies. Return them to the oven and bake for an additional 3 to 5 minutes. Remove from the oven and drizzle the melted chocolate mixture evenly over top. Set aside to cool completely on top of a wire rack before removing from the pan and cutting into squares or rectangles. Enjoy!!
*The Great British Fry Up*
(the angst free way)
Serves 1
Printable Recipe
Feel free to multiply the quantities and directions according to however many people you are wanting to serve. Pop your plates into a warm oven while you cook everything up and be prepared to serve immediately with big mugs of milky tea, coffee or hot chocolate. Pick your own poison!
Per person allow:
2 sausages (buy the best you can buy. Cheap sausages are just plain nasty and full of fillers and fat. This is one instance you DO get what you pay for. I prefer Cumberland chipolatas myself)
2 to 3 rashers of back bacon
a hand full of mushrooms, sliced
1 to 2 ripe tomatoes
1 large free range organic egg (another instance of getting what you pay for. If you are going to be eating an egg like this, it better be a good one that tastes the way a proper egg should taste)
1 slice of bread
1 small tin of baked beans
Olive Oil and a bit of butter
Cooked hash brown potatoes or potato waffles
Heat a large heavy skillet over low heat and brush it very sparingly with a light coating of olive oil. Open the tin of beans and pour into a small saucepan. Put over low heat and heat while you are cooking your breakfast, giving them a stir once in a while to help keep them from sticking.
For the sausages:
Using a sausage with a high meat content, add the sausages to the pan and allow to cook slowly, for about 15 to 20 minutes, turning occasionally, until golden. Remove and keep warm on a plate in the oven while you cook the rest of the breakfast.
For the Bacon:
I always buy dry cure bacon for the best flavour. It has less water in it and cooks up really nicely. You can choose smoked or non-smoked as you wish. You may also use streaky bacon, back bacon is my personal preference. Snip a few small cuts into the fatty edge of the bacon. Place straight into the pan and fry for 2 to 4 minutes on each side, or until your preferred crispness is reached. Remove to the warm plate in the oven and old there while you continue cooking your breakfast.
For the Mushrooms:
Increase the heat to medium high and add a small knob of butter to the hot pan. Once it begins to foam, tip in the sliced mushrooms. Let them cook, without disturbing them, for several minutes before giving them a stir. Avoid moving them around too much while cooking as this makes them rather soggy. Once they are as browned as you like, remove them to the hot plate in the oven as well.
For the Tomatoes:
Cut the tomatoes across the centre if using regular tomatoes, or in half length ways if using plum tomatoes. Cut the "eye" out of the top with a small paring knife. Season with salt and pepper and place cut side down into the pan drippings, adding a bit more butter if need be. Cook , undisturbed for about 2 minutes over medium heat. Gently turn over and continue to cook for another 2 to 3 minutes until tender but still holding their shape. Remove and place in the oven with everything else.
For the Fried Bread:
For the best fried bread it is highly recommended to cook it in a separate pan. Stale bread works best. Just plain old store bought white bread. Heat a skillet to medium heat and cover the base of the pan with oil. Once it is hot, add the bread and cook for 2 to 3 minutes on each side until it is crispy and golden brown. If the pan starts to become dry you can add a bit more oil. I always like to add a small knob of butter to the pan just after I turn the slice to add a richer flavour. Delicious! Again, keep this warm in the oven with the rest of the breakfast while you fry your egg.
How to fry a perfect Egg:
I always start off with a clean pan for the egg. Heat the pan over medium heat. Add a good knob of butter and allow it to heat until it is foaming. Crack a fresh egg into a bowl and then slip it into the foaming butter. Don't be in a rush to cook it. Cook it over medium heat, basting it with some of the hot butter from time to time, until it is cooked to your preferred stage of doneness. If you prefer it over easy, flip it carefully once the whites are completely set and then remove it from the pan immediately. I prefer it sunny side up with crispy brown edges.
If you must do Black Pudding:
Cut the black pudding into 3 to 4 slices. Remove the skin. Place in the heated skillet and cook for 1 1/2 to 2 minutes on each side until slightly crisped.
Hash brown potatoes:
We like hash brown potatoes with ours. You can make your own from scratch of course, but you can buy some really good frozen ones nowadays as well as potato waffles, which some people like also. I cook these before I even start the breakfast and just keep them warm in the oven while I cook the rest of the breakfast.Once all the elements of your breakfast are cooked,place it all on warmed plates and serve along with lashings of tomato ketchup or brown sauce!
Stove Top Macaroni and Cheese*
Serves 4
Printable Recipe
I got this recipe from my sister a long time ago, and yes, it too comes from my big blue binder. I'm not sure where she got it from, but I am sure it's delicious! Whenever I make it, I picture her in my mind . . . standing at her stove and stirring it up the very first time she showed me how to make it. I guess that's what makes the recipes in my blue binder all the more special . . . each one has a particular memory attached, a person, a feeling . . .
8 ounces of uncooked macaroni
4 tablespoons butter
2 eggs, beaten
6 ounces evaporated milk (not sweetened condensed)
If you want to make it lower in fat, use the low fat version
1/2 teaspoon Tabasco sauce
1 teaspoon sea salt, rubbed between your fingers
freshly ground black pepper
3/4 teaspoon mustard powder
10 ounces cheddar cheese, shredded (I use a combination of mature cheddar and leicester cheese)
Bring a large pot of salted water to the boil. Cook your macaroni in this until just al dente, according to the package directions. Drain well, then return to the pot. Add the butter and toss the macaroni well in it to coat. In a large beaker, whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the hot pasta, and add the cheese. Turn the heat to low, and continue to stir and cook until cheese is melted and mixture is creamy. Serve.
*Cinnamon Streusal Banana Nut Bread*
Makes two loaves
Printable Recipe
This may well be the best banana bread you will ever eat. Moist, flavourful with a deliciously crunchy topping of brown sugar, nuts and cinnamon, this pleases everyone.
3/4 cup butter, softened
8 ounces mascarpone cheese
2 cups caster sugar
2 large eggs
1 tsp pure vanilla extract
3 cups plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 medium bananas, peeled and mashed
1 cup toasted pecan nuts, chopped
STREUSAL:
1/2 cup firmly packed soft light brown sugar
1/2 cup toasted pecan nuts, chopped
1 TBS plain flour
1 TBS melted butter
1/2 tsp ground cinnamon
Pre-heat the oven to 180*C/350*F. Lightly grease and flour two 8 by 4 inch loaf pans and set aside.
Cream the butter and mascarpone cheese together in a large bowl, until creamy. Gradually beat in the sugar, beating until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla extract.
Whisk the flour, baking powder, baking soda and salt together in another bowl and then gradually stir this mixture into the banana mixture, beating at low speed until just blended. Stir in the bananas and pecans. The batter will be thick. Divide it amongst the two prepared loaf pans, smoothing the tops.
Make the streusal by stiring together all the streusal ingredients until crumbly. Sprinkle this mixture evenly over each banana loaf.
Bake in the pre-heated oven for about an hour, to an hour and fifteen minutes, or until a wooden toothpick inserted in the centre comes out clean. You may need to cover the top with aluminum foil the last 15 minutes or so to help prevent it from over browning.
Cool in the pans on wire racks for at least 10 minutes before removing from the pans to finish cooling. Slice with a serrated knife to serve.
*Crumpet Pizzas*
Serves 4 as a snack
or two as a main course
Printable Recipe
Crumpet pizzas are sooo simple to make and so very tasty when you are done. You can have a tasty snack or lunch on the table in under 15 minutes. I like to serve them with some simple salad leaves and a drizzle of honey. Pears, blue cheese, walnuts and honey have such a wonderful affinity with each other. You can use other toppings as you wish, they're all good, but this is my favourite version.
4 crumpets
8 ounces of blue cheese, cubed
4 ounces mozzarella cheese, cubed
2 ounces of chopped toasted walnuts
1 large conference pear, cubed (peel or not as you like)
runny honey for drizzling
Heat your grill (broiler) to high. Place your crumpets on a baking sheet and toast them lightly on each side until golden brown, about one minute on each side. Remove from the oven.
Now all you do is pile the cheeses, pear chunks and walnuts on top of each toasted crumpet and then bang them back under the grill, a little bit further away this time than when you toasted the crumpets. Probably a good 5 or six inches. Watch them carefully. You only want to grill them until the cheese is bubbly oozing and meltingly delicious. Remove from the oven and let them sit for a few minutes before removing to warm plates and drizzling with some runny honey to serve.
These are absolutely delicious. The cheese melts into all those toasty little tunnels of the crumpets. I think the correct word to use is "SCRUMMY!"
And, something quite decadent to close on . . .
*Chocolate Cream Pots*
Serves 4
Printable Recipe
These decadent little pots of chocolate and cream are the perfect ending to a special meal. A tip is to use a potato peeler to make shavings from a chocolate bar to sprinkle on the top, or just use crushed chocolate flake bars like I have done here. Also, I don't do alcohol at home for home consumption, unless it is cooked. Instead of the Irish Cream asked for here I used a tsp of vanilla essence in both the cream and in the mascarpone cheese and it works just fine! You can use your imagination and try almond as well, which would be a great combination! Actually these little pots are incredibly versatile. Toasted Almonds are also quite lovely sprinkled on top! If you use almond essence you could also try crushed amaretti biscuits. Yummy!
5 ounces good quality dark chocolate
142 ml carton of whipping cream (about 2/3 cup)
5 TBS Irish Cream Liqueur
250g carton mascarpone cheese (about 1 cup)
Chocolate shavings, chocolate flakes, toasted almonds to decorate (optional)
Break the chocolate into pieces and place in a bowl. Microwave on high for 2 minutes, stirring every 30 seconds or so until melted. alternately place the bowl over simmering water (without letting the water touch the bottom of the bowl) Stir until melted. Set aside to cool for a few minutes.
Whip the cream until it forms soft peaks. Don't be tempted to whip it until it is stiff. Soft is much better. Whisk in the liqueur. (Or 1 tsp vanilla) Beat the mascarpone cheese until smooth. Fold in the whipped cream. Pour in the melted chocolate and lightly swirl together. You want some ribbons of chocolate running through the mousse.
Spoon lightly into serving dishes and then sprinkle chocolate shavings, nuts or flakes generously on top to serve.
This delicious chicken dish uses all the elements of Chicken Piccata except there is none of the fuss or bother, just the lovely flavours. The recipe calls for fettuccine noodles, but I always use malfalda. Todd just doesn't care for long slippery noodles at all and copes with shorter fatter ones much better. Whichever pasta you choose to use, make sure you choose one that will capture all of the delicious sauce! Oh, and don't forget some tasty bread to mop up the extras!
4 boneless, skinless chicken breasts, cut into strips
1 TBS olive oil
2 cups fresh mushrooms, sliced
2 garlic cloves, peeled and minced (more or less to taste)
1 TBS butter
2 cups chicken broth
1/3 cup white wine
the zest of 1 lemon
the juice of 1/2 lemon
2 TBS capers, rinsed and drained
1 TBS cornflour, dissolved in 2 TBS water
sea salt and freshly ground black pepper to taste
2 TBS chopped fresh flat leaf parsley
freshly grated Parmesan cheese
1 pound pasta, cooked al dente and then drained
Heat the olive oil in a large skillet over medium high heat. Once it begins to shimmer, add the chicken pieces and brown them all over until golden brown. Remove with a slotted spoon and keep warm.
Add the butter to the skillet and then brown the mushrooms until golden. Add the garlic, reduce the heat somewhat and then cook for several minutes until golden and fragrant, without allowing it to brown.
Put your water to cook your pasta on and bring it to a boil, adding a tsp of salt to the water. Add the pasta and cook it while you are finishing up your sauce.
Add the wine to the skillet, and let it bubble up. Allow it to reduce for a few minutes and then add the chicken broth, lemon zest, lemon juice and capers. Bring to a quick simmer and allow to cook for about 5 minutes until it has reduced somewhat. Taste for seasoning and add salt and pepper as required. Stir the cornstarch water mixture and then stir it into the sauce, stirring until it thickens and coats the spoon. Add the chicken and simmer for five minutes or so until your pasta is finished cooking.
Drain your pasta well and rinse, then divide it onto heated plates. Spoon the chicken sauce evenly over each plate. Sprinkle each serving with some freshly grated Parmesan cheese and some of the chopped parsley. Serve.
*Rocky Road Brownies*
Makes 16 (depending on how big you cut them and how greedy you are!)
Printable Recipe
These lovely bars are every body's favourite. Rich, fudgy, gooey and very moist, I've never had anyone turn one down! Another one from my Big Blue Binder . . .
3 ounces unsweetened chocolate, chopped
1/2 cup butter (4 ounces)
2 cups caster sugar
4 large eggs
2 tsp pure vanilla extract
1 cup plain flour
1/2 tsp salt
TOPPING:
3 TBS butter
8 ounces pure chocolate chips
1/4 cup pure chocolate chips
2 cups miniature marshmallows
1/2 cup coarsely chopped toasted pecans or walnuts
Pre-heat the oven to 180*C/350*F. Butter a 9 inch square baking pan, line it with parchment paper (to ease in removal and cutting), and butter the paper. Set aside.
Put the chopped chocolate and 1/2 cup of butter into a medium sized saucepan and set over a burner on very low heat. Cook, stirring constantly, until melted and thoroughly amalgamated. Remove from the heat and stir in the sugar. Beat in the eggs, one at a time, mixing in thoroughly each time. Blend in the vanilla. Whisk together the flour and salt and then blend it into the chocolate mixture, blending only until no white streaks remain. Pour the batter into the prepared pan.
Bake for 35 to 40 minutes, until dry on top but still moist. A toothpick inserted in the centre should come out with moist crumbs clinging to it's surface. Cool the brownies in the pan for about 10 minutes.
While the brownies are cooling melt the butter and the 8 ounces of chocolate chips for the topping together over low heat in a small saucepan. Whisk together until smooth and keep warm.
Mix together the remaining chocolate chips, marshmallows and chopped nuts. Sprinkle them evenly over top of the brownies. Return them to the oven and bake for an additional 3 to 5 minutes. Remove from the oven and drizzle the melted chocolate mixture evenly over top. Set aside to cool completely on top of a wire rack before removing from the pan and cutting into squares or rectangles. Enjoy!!
*The Great British Fry Up*
(the angst free way)
Serves 1
Printable Recipe
Feel free to multiply the quantities and directions according to however many people you are wanting to serve. Pop your plates into a warm oven while you cook everything up and be prepared to serve immediately with big mugs of milky tea, coffee or hot chocolate. Pick your own poison!
Per person allow:
2 sausages (buy the best you can buy. Cheap sausages are just plain nasty and full of fillers and fat. This is one instance you DO get what you pay for. I prefer Cumberland chipolatas myself)
2 to 3 rashers of back bacon
a hand full of mushrooms, sliced
1 to 2 ripe tomatoes
1 large free range organic egg (another instance of getting what you pay for. If you are going to be eating an egg like this, it better be a good one that tastes the way a proper egg should taste)
1 slice of bread
1 small tin of baked beans
Olive Oil and a bit of butter
Cooked hash brown potatoes or potato waffles
Heat a large heavy skillet over low heat and brush it very sparingly with a light coating of olive oil. Open the tin of beans and pour into a small saucepan. Put over low heat and heat while you are cooking your breakfast, giving them a stir once in a while to help keep them from sticking.
For the sausages:
Using a sausage with a high meat content, add the sausages to the pan and allow to cook slowly, for about 15 to 20 minutes, turning occasionally, until golden. Remove and keep warm on a plate in the oven while you cook the rest of the breakfast.
For the Bacon:
I always buy dry cure bacon for the best flavour. It has less water in it and cooks up really nicely. You can choose smoked or non-smoked as you wish. You may also use streaky bacon, back bacon is my personal preference. Snip a few small cuts into the fatty edge of the bacon. Place straight into the pan and fry for 2 to 4 minutes on each side, or until your preferred crispness is reached. Remove to the warm plate in the oven and old there while you continue cooking your breakfast.
For the Mushrooms:
Increase the heat to medium high and add a small knob of butter to the hot pan. Once it begins to foam, tip in the sliced mushrooms. Let them cook, without disturbing them, for several minutes before giving them a stir. Avoid moving them around too much while cooking as this makes them rather soggy. Once they are as browned as you like, remove them to the hot plate in the oven as well.
For the Tomatoes:
Cut the tomatoes across the centre if using regular tomatoes, or in half length ways if using plum tomatoes. Cut the "eye" out of the top with a small paring knife. Season with salt and pepper and place cut side down into the pan drippings, adding a bit more butter if need be. Cook , undisturbed for about 2 minutes over medium heat. Gently turn over and continue to cook for another 2 to 3 minutes until tender but still holding their shape. Remove and place in the oven with everything else.
For the Fried Bread:
For the best fried bread it is highly recommended to cook it in a separate pan. Stale bread works best. Just plain old store bought white bread. Heat a skillet to medium heat and cover the base of the pan with oil. Once it is hot, add the bread and cook for 2 to 3 minutes on each side until it is crispy and golden brown. If the pan starts to become dry you can add a bit more oil. I always like to add a small knob of butter to the pan just after I turn the slice to add a richer flavour. Delicious! Again, keep this warm in the oven with the rest of the breakfast while you fry your egg.
How to fry a perfect Egg:
I always start off with a clean pan for the egg. Heat the pan over medium heat. Add a good knob of butter and allow it to heat until it is foaming. Crack a fresh egg into a bowl and then slip it into the foaming butter. Don't be in a rush to cook it. Cook it over medium heat, basting it with some of the hot butter from time to time, until it is cooked to your preferred stage of doneness. If you prefer it over easy, flip it carefully once the whites are completely set and then remove it from the pan immediately. I prefer it sunny side up with crispy brown edges.
If you must do Black Pudding:
Cut the black pudding into 3 to 4 slices. Remove the skin. Place in the heated skillet and cook for 1 1/2 to 2 minutes on each side until slightly crisped.
Hash brown potatoes:
We like hash brown potatoes with ours. You can make your own from scratch of course, but you can buy some really good frozen ones nowadays as well as potato waffles, which some people like also. I cook these before I even start the breakfast and just keep them warm in the oven while I cook the rest of the breakfast.Once all the elements of your breakfast are cooked,place it all on warmed plates and serve along with lashings of tomato ketchup or brown sauce!
Stove Top Macaroni and Cheese*
Serves 4
Printable Recipe
I got this recipe from my sister a long time ago, and yes, it too comes from my big blue binder. I'm not sure where she got it from, but I am sure it's delicious! Whenever I make it, I picture her in my mind . . . standing at her stove and stirring it up the very first time she showed me how to make it. I guess that's what makes the recipes in my blue binder all the more special . . . each one has a particular memory attached, a person, a feeling . . .
8 ounces of uncooked macaroni
4 tablespoons butter
2 eggs, beaten
6 ounces evaporated milk (not sweetened condensed)
If you want to make it lower in fat, use the low fat version
1/2 teaspoon Tabasco sauce
1 teaspoon sea salt, rubbed between your fingers
freshly ground black pepper
3/4 teaspoon mustard powder
10 ounces cheddar cheese, shredded (I use a combination of mature cheddar and leicester cheese)
Bring a large pot of salted water to the boil. Cook your macaroni in this until just al dente, according to the package directions. Drain well, then return to the pot. Add the butter and toss the macaroni well in it to coat. In a large beaker, whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the hot pasta, and add the cheese. Turn the heat to low, and continue to stir and cook until cheese is melted and mixture is creamy. Serve.
*Boneless Buffalo Wings*
Serves 2
Serves 2
Printable Recipe
This is a delicious way to have your cake and eat it too . . . ahh . . . err . . . wings, I mean. Tender, juicy and chock full of flavour, these please on all counts! If you are not a fan of really spicy food you can cut down the amount of cayenne pepper and they will still be very good.
1 cup plain flour
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne pepper
1/4 tsp paprika
1 large egg, beaten
1 cup milk
2 boneless, skinless chicken breast fillets
vegetable oil (for frying)
1/4 cup hot sauce (I use Louisiana which my friend Eliza brought over to me)
1 TBS butter, melted
Blue Cheese Salad dressing for dipping, if desired (see recipe below)
Whisk together the flour, salt, peppers and paprika in a bowl. Set aside. In another bowl beat together the egg and milk.
Slice each chicken breast crosswise into about six pieces. One at a time, dip each piece into the egg mixture, and then into the flour mixture, turning it to coat. Repeat once more with each piece of chicken so that they are double coated. (I use one hand for the flour mix and one for the egg mix, that way my fingers don't get as messy) Place each piece on a plate while you finish coating them all. Place in the refrigerator to chill for about 15 minutes.
Heat about a 1/4 inch of oil in a skillet over medium high heat. Once it is hot add the chicken pieces a few at a time and cook them for about 3 minutes on each side, until nicely browned. Remove to a dish lined with paper toweling and keep warm while you are cooking them all.
Melt the butter and stir it together with the hot sauce. Once you have finished cooking all the chicken pieces, brush them with this mixture and then serve with some blue cheese dressing to dip them in if desired. Delicious!
*Chunky Blue Cheese Dressing*
Makes about 2 1/2 cups
If you use light mayonnaise and sour cream, this is not all that bad for you. I think in America you can even get low fat blue cheese. It goes very well with the chicken and is also a lovely salad dressing.
1 cup good quality mayonnaise (I use Hellmans)
1 cup dairy sour cream
1/2 cup buttermilk
1/2 teaspoon white pepper
2 tablespoons grated onion
4 dashes Tabasco sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash cayenne pepper
1 teaspoon minced garlic
2 teaspoons sugar
6 ounces crumbled blue cheese
Whisk together the buttermilk, sour cream and mayonnaise. Whisk in the remaining ingredients, making sure that they are well combined. This should really be made the day before to get the optimum flavour, but you can make it just a few hours ahead of time as well and it's still quite good.
This is a delicious way to have your cake and eat it too . . . ahh . . . err . . . wings, I mean. Tender, juicy and chock full of flavour, these please on all counts! If you are not a fan of really spicy food you can cut down the amount of cayenne pepper and they will still be very good.
1 cup plain flour
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne pepper
1/4 tsp paprika
1 large egg, beaten
1 cup milk
2 boneless, skinless chicken breast fillets
vegetable oil (for frying)
1/4 cup hot sauce (I use Louisiana which my friend Eliza brought over to me)
1 TBS butter, melted
Blue Cheese Salad dressing for dipping, if desired (see recipe below)
Whisk together the flour, salt, peppers and paprika in a bowl. Set aside. In another bowl beat together the egg and milk.
Slice each chicken breast crosswise into about six pieces. One at a time, dip each piece into the egg mixture, and then into the flour mixture, turning it to coat. Repeat once more with each piece of chicken so that they are double coated. (I use one hand for the flour mix and one for the egg mix, that way my fingers don't get as messy) Place each piece on a plate while you finish coating them all. Place in the refrigerator to chill for about 15 minutes.
Heat about a 1/4 inch of oil in a skillet over medium high heat. Once it is hot add the chicken pieces a few at a time and cook them for about 3 minutes on each side, until nicely browned. Remove to a dish lined with paper toweling and keep warm while you are cooking them all.
Melt the butter and stir it together with the hot sauce. Once you have finished cooking all the chicken pieces, brush them with this mixture and then serve with some blue cheese dressing to dip them in if desired. Delicious!
*Chunky Blue Cheese Dressing*
Makes about 2 1/2 cups
If you use light mayonnaise and sour cream, this is not all that bad for you. I think in America you can even get low fat blue cheese. It goes very well with the chicken and is also a lovely salad dressing.
1 cup good quality mayonnaise (I use Hellmans)
1 cup dairy sour cream
1/2 cup buttermilk
1/2 teaspoon white pepper
2 tablespoons grated onion
4 dashes Tabasco sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash cayenne pepper
1 teaspoon minced garlic
2 teaspoons sugar
6 ounces crumbled blue cheese
Whisk together the buttermilk, sour cream and mayonnaise. Whisk in the remaining ingredients, making sure that they are well combined. This should really be made the day before to get the optimum flavour, but you can make it just a few hours ahead of time as well and it's still quite good.
*Cinnamon Streusal Banana Nut Bread*
Makes two loaves
Printable Recipe
This may well be the best banana bread you will ever eat. Moist, flavourful with a deliciously crunchy topping of brown sugar, nuts and cinnamon, this pleases everyone.
3/4 cup butter, softened
8 ounces mascarpone cheese
2 cups caster sugar
2 large eggs
1 tsp pure vanilla extract
3 cups plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 medium bananas, peeled and mashed
1 cup toasted pecan nuts, chopped
STREUSAL:
1/2 cup firmly packed soft light brown sugar
1/2 cup toasted pecan nuts, chopped
1 TBS plain flour
1 TBS melted butter
1/2 tsp ground cinnamon
Pre-heat the oven to 180*C/350*F. Lightly grease and flour two 8 by 4 inch loaf pans and set aside.
Cream the butter and mascarpone cheese together in a large bowl, until creamy. Gradually beat in the sugar, beating until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla extract.
Whisk the flour, baking powder, baking soda and salt together in another bowl and then gradually stir this mixture into the banana mixture, beating at low speed until just blended. Stir in the bananas and pecans. The batter will be thick. Divide it amongst the two prepared loaf pans, smoothing the tops.
Make the streusal by stiring together all the streusal ingredients until crumbly. Sprinkle this mixture evenly over each banana loaf.
Bake in the pre-heated oven for about an hour, to an hour and fifteen minutes, or until a wooden toothpick inserted in the centre comes out clean. You may need to cover the top with aluminum foil the last 15 minutes or so to help prevent it from over browning.
Cool in the pans on wire racks for at least 10 minutes before removing from the pans to finish cooling. Slice with a serrated knife to serve.
*Crumpet Pizzas*
Serves 4 as a snack
or two as a main course
Printable Recipe
Crumpet pizzas are sooo simple to make and so very tasty when you are done. You can have a tasty snack or lunch on the table in under 15 minutes. I like to serve them with some simple salad leaves and a drizzle of honey. Pears, blue cheese, walnuts and honey have such a wonderful affinity with each other. You can use other toppings as you wish, they're all good, but this is my favourite version.
4 crumpets
8 ounces of blue cheese, cubed
4 ounces mozzarella cheese, cubed
2 ounces of chopped toasted walnuts
1 large conference pear, cubed (peel or not as you like)
runny honey for drizzling
Heat your grill (broiler) to high. Place your crumpets on a baking sheet and toast them lightly on each side until golden brown, about one minute on each side. Remove from the oven.
Now all you do is pile the cheeses, pear chunks and walnuts on top of each toasted crumpet and then bang them back under the grill, a little bit further away this time than when you toasted the crumpets. Probably a good 5 or six inches. Watch them carefully. You only want to grill them until the cheese is bubbly oozing and meltingly delicious. Remove from the oven and let them sit for a few minutes before removing to warm plates and drizzling with some runny honey to serve.
These are absolutely delicious. The cheese melts into all those toasty little tunnels of the crumpets. I think the correct word to use is "SCRUMMY!"
And, something quite decadent to close on . . .
*Chocolate Cream Pots*
Serves 4
Printable Recipe
These decadent little pots of chocolate and cream are the perfect ending to a special meal. A tip is to use a potato peeler to make shavings from a chocolate bar to sprinkle on the top, or just use crushed chocolate flake bars like I have done here. Also, I don't do alcohol at home for home consumption, unless it is cooked. Instead of the Irish Cream asked for here I used a tsp of vanilla essence in both the cream and in the mascarpone cheese and it works just fine! You can use your imagination and try almond as well, which would be a great combination! Actually these little pots are incredibly versatile. Toasted Almonds are also quite lovely sprinkled on top! If you use almond essence you could also try crushed amaretti biscuits. Yummy!
5 ounces good quality dark chocolate
142 ml carton of whipping cream (about 2/3 cup)
5 TBS Irish Cream Liqueur
250g carton mascarpone cheese (about 1 cup)
Chocolate shavings, chocolate flakes, toasted almonds to decorate (optional)
Break the chocolate into pieces and place in a bowl. Microwave on high for 2 minutes, stirring every 30 seconds or so until melted. alternately place the bowl over simmering water (without letting the water touch the bottom of the bowl) Stir until melted. Set aside to cool for a few minutes.
Whip the cream until it forms soft peaks. Don't be tempted to whip it until it is stiff. Soft is much better. Whisk in the liqueur. (Or 1 tsp vanilla) Beat the mascarpone cheese until smooth. Fold in the whipped cream. Pour in the melted chocolate and lightly swirl together. You want some ribbons of chocolate running through the mousse.
Spoon lightly into serving dishes and then sprinkle chocolate shavings, nuts or flakes generously on top to serve.
I actually made this the other day to take to our Relief Society Activity last Thursday evening and am only getting to show them to you now. They were stuck in the queue!
They went down a real treat with the girls and I brought home an empty plate. I like it when that happens, don't you? That means they are winners.
I got the recipe from out of one of those baking books you pick up in the magazine section at the grocery shops. It is in the Best Baking Series, Volume 7, Tasty Traybakes. I adapted and converted the measurements for my North American readers and I did not use the frosting recipe which was given with the recipe as it didn't look that good.
I made a chocolate buttercream icing. I am a big fan of buttercream icing. It went very well on these delectable little squares . . . it really did.
It's a good thing that I was taking them to church for the ladies as they would have been far too dangerous for me to keep in this house with a chocolate cake hating husband around. They would have been too, TOO tempting for me.
That layer of raspberry jam in the middle is a nice touch and helps to make what's moist and delicious, even moister and delicious. You can easily see why they would have been too dangerous for me to have here all on my own. I could not risk eating them all myself . . . I'm fat enough already!
These are perfect for sharing though. Your friends and chocolate loving family will love you to bits if you bake them a pan of these! Trust me on this! Mine did!! Go on . . . make them. You know you won't regret it! (Well, your hips may not thank you on this one, but . . . meh!)
*Rasberry Brownies*
Makes one 9 inch square pan
Printable Recipe
Try to let these sit overnight. They become even moister if you can resist them!
4 large free range eggs
300g caster sugar (1 2/3 cup)
150g unsalted butter, melted (2/3 cup)
1/2 tsp vanilla extract
150g of plain flour (1 1/2 cups)
1 tsp ground cinnamon
75g cocoa powder (not drink mix) (2/3 cup)
100g of finely chopped toasted walnuts (3 12 ounces, 14 TBS)
3 TBS seedless raspberry jam
Chocolate buttercream frosting to cover
(A tub of prepared or your own recipe)
Preheat the oven to 165*C/325*F gas mark 3. Butter and line a 9 inch square pan with baking parchment. Butter the paper. Set aside.
Whisk the eggs in a mixing bowl until light and frothy. Whisk in the sugar and then slowly whisk in the melted butter and vanilla. Sift together the flour, cinnamon and cocoa powder. Gently stir it in and then stir in the nuts. Spread the batter in the prepared pan, level the surface and bake for 25 minutes, or until firm to the touch. Allow to cool completely in the tin,
Once they are cold, carefully remove from the tin and cut in half horizontally with a sharp knife. Warm the jam and spread it onto the bottom half of the brownies. Sandwich wih the top later. Frost with some buttercream frosting. Cut into squares to serve. Delicious!
I've had this Marks & Sparks' cookery book burning a hole in my bookcase for several months now. I take it out every now and again and think I should make something from it, but then I either don't have all the ingredients or I get distracted and, well . . . you know how it goes . . .
A few days later, I haven't baked anything from it and Todd is nagging me to put it away . . . sigh . . .
Today I finally cooked a recipe from it! There was this really scrummy looking recipe in it for Cappuccino Brownies and I thought I wanted to give it a go.
Except I'm a Mormon and we don't do coffee . . . these looked really moist and delicious though . . .
What to do . . . what to do . . .
I used Camp Chicory Essence instead. 2 TBS of it. They turned out lovely.
The original recipe called for a 7 by 11 inch shallow pan. There is no way this batter was fitting into that size of pan. I cooked them in a 9 inch square pan instead.
In retrospect, I should have cooked them in my 9 by 13 inch tray bake pan as the batter rose right up to the top in the smaller pan, it took them longer to cook as they were thicker and they ended up more like a cake than a brownie.
I want to try them again in the larger pan, cooked for a shorter amount of time and see what happens. Nevermind though, this is really a scrummy cake, if not a Brownie . . .
And that icing is to die for!
*Cappuccino Brownies*
Makes 15
Printable Recipes
Moist and delicious with a mild coffee mocha flavour and a rich white chocolate frosting.
8 ounces of butter, softened (1 cup)
225g of self raising flour (scant 2 cups)
1 tsp baking powder
1 tsp cocoa powder
225g of caster sugar (generous cup)
4 large eggs, beaten
3 TBS instant coffee granules, dissolved in
2 TBS hot water (Note - I used 2 TBS camp chicory essence)
White chocolate frosting:
4 ounces white chocolate, broken into bits
2 ounces butter, softened (1/4 cup)
3 TBS milk
6 ounces icing sugar, sifted (1 1/2 cups)
To decorate:
sifted cocoa powder
Preheat the oven to 180*C/350*F/ gas mark 4. Grease and line the base of a shallow 9 by 13 inch baking tin.
Sift the flour, baking powder, and cocoa into a bowl. Add the butter, eggs, and coffee mixture. Beat well with an electric whisk until smooth. Spread in the prepared tin, smoothing the top.
Bake for 35 to 40 minutes, until well risen and the top springs back when lightly touched. Leave in the tin to cool for 10 minutes before turning out onto a wire rack to cool completely before frosting.
To make the frosting, place the chocolate, butter and milk in a bowl set over a saucepan of simmering water. Don't let the bottom of the bowl touch the water. Heat and stir until the choclate has melted. Remove the bowl from the saucepan and sift in the icing sugar. Beat until smooth and creamy. Spread over the top of the cake. Sift with more cocoa powder. Cut into squares to serve.
I have been rather indulging myself lately . . . naughty me, when I was doing so well before the move. It is so hard to not eat all the wonderful things that I bake . . . they are so very tempting.
Sometimes I am content with just a taste . . . but lately . . . I'm afraid that I have not been so good, and have been imbibing just a bit too much.
I decided to try to make a Brownie that would satisfy my chocolate craving . . . but not tip me over the top. Not an easy quest to be sure . . . but quite doable as you can see.
These ended up quite scrummy . . . not as good as my Fudge Walnut Brownies, to be sure . . . but not so bad, and definitely fulfilling that chocolate craving.
The secret is to not overbake them . . . anytime you take the fat and calories out of something you risk taking out a lot of the flavour and moistness . . . so overbaking these is a definite no no . . . (I cannot stress this enough!)
A lot of low fat brownie recipes do use prune puree . . . but I did not want any hint of fruit in my chocolate indulgence. They tend to mask some of the chocolate flavour as well . . . and what is the point? When you want chocolate, you want chocolate, full stop . . .
I do hope you will give these a try. Whilst they are not as good as the full fat version, they are a satisfying substitute . . . and in the scheme of low fat . . . that is what counts!
*Light Brownies*
Makes one 8 inch square pan
Printable Recipe
Make sure you use good quality semisweet chocolate in these, not chocolate chips. The additives in chocolate chips will result in a much drier brownie. Be careful not to overbake.
2 1/2 ounces plain flour (1/2 cup, sifted)
1/2 tsp baking powder
2 TBS Dutch process cocoa powder, sifted
1 TBS hot water
1 TBS vanilla extract
1/2 tsp coffee powder, rubbed through a seive until very fine
2 TBS unsalted butter
3 ounces semi sweet chocolate, good quality, chopped fine
3 1/2 ounces sugar (1/2 cup)
pinch salt
1 large free range egg, beaten lightly
Icing sugar for dusting (optional)
Preheat the oven to 180*C/350*F/Gas mark 4. Line an 8 inch square baking pan with parchment paper, leaving enough overhang so that you can easily lift them out when done.
Whisk the flour and baking powder together. Set aside.
Whisk together the cocoa powder, hot water, vanilla and coffee powder, until smooth. Set aside.
Melt the butter and semi sweet chocolate in a microwave on medium heat, or in a bowl over a pan of simmering water. Set aside.
Measure the sugar and salt into a bowl, whisking them together. Stir in the melted chocolate/butter mixture and the cocoa powder mixture. Mix well and then whisk in the beaten egg. Fold in the flour mixture, folding it in only until just incorporated. Spread into the prepared pan, smoothing the top over.
Bake for about 20 minutes, on the middle rack of the oven. Turn around halfway through the baking time. Test a few minutes before the baking time is up. A toothpick inserted in the centre should come out with a few moist crumbs. Do NOT overbake.
Remove to a wire rack to cool for about an hour. Lift out of the pan by using the parchment paper overhand. Dust with icing sugar if desired and then cut into squares to serve.
When I first moved over here twelve years ago . . . there were some things that you just couldn't find. Things like Betty Crocker cake mixes, Marshmallow Fluff, and Skippy Peanut Butter, amongst other things. You never know what you will miss until you can't have it any more . . .
Over those years I have had to learn to adapt some of my favourite recipes to use other ingredients that are available over here . . . but there were still some things that you just couldn't adapt no way . . . no how. I used to bring back oodles of stuff each time I went over to Canada to visit my family. Todd used to do a lot of moaning about that . . . but I just reminded him of how he would feel if he couldn't get marmite anymore!
I'm happy to say though that in recent years quite a few things have become easily available . . . things like Gold Fish Crackers, Marshmallow Fluff, Skippy Peanut Butter and at least a few cake mix flavours . . . such as Devils Food and Carrot. I'm still waiting for Crab-Apple Jelly, Captain Crunch Cereal and Kraft Macaroni and Cheese Dinner to catch on . . . but I live in hope.
Being able to get some of these things though, means that I can now cook some of our favourite treats in my English Kitchen, like these delicious Brownies that I baked for the Missionaries yesterday . . .
Yes, they are a bit of a cheat because they use a boxed cake mix . . . but I know you won't hold that against me. I've tried through the years to develop my own base . . . but I just haven't been able to crack it just yet. The base for these is soooo moist and fudgy and chocolatey . . .
And that fluffer nutter topping. Fluffer nutter is a popular sandwich combination in North America . . . sandwiches spread with marshmallow cream and peanut butter. In fact I do believe that it is so popular that you can now find it already mixed in jars.
I think though . . . fluffer nutter sandwiches were an Amish invention . . . but you can feel free to correct me if I am wrong.
How can something that is soooo bad for you be soooo good!!
In any case, no matter if it is a cheat . . . and no matter where it comes from . . . you can now make them here . . . in the UK, and with British ingredients. The bottom line is this . . . they're fabulously delish and now I can make them here, at home . . . without dragging a heavy suitcase across the Atlantic, or paying an outrageous price at one of those speciality shops.
Life is very, very good.
*Fluffer Nutter Brownies*
Makes one 9 by 15 inch pan
Printable Recipe
These could not be easier, and they are fabulously, moreishly delicious! I bet you can't eat just one!
1 500g box of Devils food cake mix (Betty Crocker, double layer cake)
2 large free range eggs
125ml of sunflower oil (1/2 cup)
120g of smooth peanut butter (2/3 cup)
1/2 of a 213g jar of marshmallow cream (2/3 cup)
1 tsp pure vanilla extract
1 397g tin of sweetened condensed milk (14 ounce)
a couple handfuls of milk or dark chocolate chips
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 13 by 9 inch baking dish really well. Set aside.
Mix together the oil, eggs and cake mix until well blended. Spread this mixture into the bottom of the prepared baking dish. Set aside.
Whisk together the peanut butter, marshmallow cream, vanilla and sweetened condensed milk, until smooth and amalgamated. Spread this mixture evenly over top of the chocolate mix. Scatter the chocolate chips over top.
Bake for15 to 20 minutes, just until the edges are light golden brown and the centre is almost set. You want it to be a bit gooey. Allow to cool completely before cutting with a sharp knife into bars for serving. Store any leftovers in an airtight container for up to two days, or in the refrigerator for longer, allowing them to come to room temperature for serving
You can now buy Marshmallow Fluff at Asda and I believe Sainsbury's. The Cake mixes are pretty much available in all of the shops and you can get the Skippy Peanut Butter in Waitrose and Sainsbury's.
When I first moved over here twelve years ago . . . there were some things that you just couldn't find. Things like Betty Crocker cake mixes, Marshmallow Fluff, and Skippy Peanut Butter, amongst other things. You never know what you will miss until you can't have it any more . . .
Over those years I have had to learn to adapt some of my favourite recipes to use other ingredients that are available over here . . . but there were still some things that you just couldn't adapt no way . . . no how. I used to bring back oodles of stuff each time I went over to Canada to visit my family. Todd used to do a lot of moaning about that . . . but I just reminded him of how he would feel if he couldn't get marmite anymore!
Parsnips were not a vegetable we had very often if at all when I was growing up. My mother did not like them at all. In fact she tells a story of her father trying to tempt her to eat just a tiny piece of one in exchange for a piece of candy (when she was a child) and she hated them so much that she couldn't even be tempted with something that was only a very rare treat.
I remember her cooking them once when I was in my teen years. She pared and sliced them into coins and then fried them in butter until they were golden brown on both sides. Oh my but there were lovely. She had been wanting to see if her tastes had changed. Alas . . . they hadn't and so that was the only time we ever had the opportunity to taste them.
As an adult I have cooked them frequently for I love them. They are delicious in stews and soups . . . mashed with butter and cream, roasted, glazed . . . any way you cook or cut them, I find them most delicious. They are well one of my favourite vegetables.
With the holidays I had quite a few of them in the vegetable bin . . . parsnips love nothing more than to be roasted and glazed and served with a roast turkey or beef . . . or ham and pork. I always get in lots because they are my favourite side dish of the holidays.
I did get in rather a lot this year though . . . but no worries for today I had enough left to make these delicious Parsnip Patties. Oh my but they are some good.
Crispy and buttery on the outsides . . . creamy and mildly spiced with a delicate flavour and sweetness on the insides . . . such a pleasure to eat.
I like to make a Cranberry Mustard to eat with them. I just whisk together equal parts of a wild cranberry sauce and Dijon mustard. It is the perfect accompaniment.
Of course you can make them a lot smaller for appetizer sized servings, about the size of a one pound coin or silver dollar will do. You'd get quite a few of these and of course would need extra oil for frying.
They are easy to make ahead of time and then just reheat in the oven when you want them. If you like parsnips, you're going to love these!
*Parsnip Patties*
Serves 4 to 6
Printable Recipe
Creamy and sweet on the insides, crunchy on the outsides. Delicious! I like to serve them with a Dijon Cranberry Mustard which I make by whisking together equal parts of a whole berry cranberry sauce and Dijon mustard.
8 to 10 parsnips, peeled and sliced into coins
1/2 tsp salt
boiling water
to finish:
1/2 tsp onion salt
1/4 tsp dry mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
a dash of cayenne pepper
1 medium free range egg, beaten
1 1/2 ounces fine dried bread crumbs (about 1/3 cup)
more dried bread crumbs for rolling
oil and butter for frying
snipped parsley for garnish
Cook the parsnips in the boiling water with the 1/2 tsp of salt until tender. Drain and mash well. Allow to cool. Stir in the first lot of bread crumbs and all of the seasonings, along with the beaten egg. Cover and place in the refrigerator to chill well.
Scoop the well chilled mixture out using a small handful and shape into patties. Coat with the additional bread crumbs.
Heat a few TBS of butter along with an equal amount of oil over medium heat until the butter begins to foam. Add the parsnip patties and cook until golden brown on both sides. Drain and then serve hot along with some cranberry mustard. Delicious! Garnish with chopped parsley if desired.
Here is a little bit of tempting delicious for you today. Celebrations Brownies. A tasty way to use up some of those leftover Christmas chockies!
*Celebration Brownies*
Makes 15
Printable Recipe
Imagine a brownie so rich and gooey that you can’t help gasping with pleasure when you sink your teeth into one . . . now add the hidden surprise of your favourite chocolate candy bar deep inside it’s decadently rich, chocolaty depth . . . Yes, you have died and gone to heaven.
7 ounces butter (13.8 TBS)
3 ½ ounces dark chocolate, broken into pieces (use really good quality, no less than 60% chocolate solids)
12 ounces dark soft brown sugar (1.69 cups)
4 large eggs
1 tsp vanilla extract
8 ounces self raising flour (2 cups)
Pinch of salt
10 ¼ ounce box of Celebration** chocolates, or other chocolates of your choice (Imagine Maltesers dotting the middle or a lovely layer of thin chocolate After Eight mints)
Pre-heat the oven to 180*C/350*F. Brush an 11 X 7 inch tin with melted butter and then life with greaseproof paper. Set aside.
Put the butter and the chocolate in the top of a double boiler over simmering, but not boiling water, making sure the water does not touch the bottom of the top pan. Allow to melt, stirring occasionally. Remove from the heat. Stir in the chocolate, mixing it in well.
Beat the eggs together with the vanilla and the pinch of salt. Stir this into the chocolate mixture, mixing it in well. Sift the flour and stir in until well combined.
Un wrap the chocolates.
Pour half of the chocolate batter into the prepared tin. Lay the chocolates evenly spaced carefully over the top of the batter, making sure that there will be at least one in each portion that is cut. Pour the remaining batter over top, ensuring that all the chocolates are completely covered.
Bake in the heated oven for 15 to 30 minutes until the top is crispy and glazed looking but the insides are still soft. Remove from the oven and to a rack to cool. Allow to cool completely before cutting into bars.
**Celebration chocolates are a mixture we can get over here of small miniature chocolate bars such as Milky Way, Bounty, Mars, Snickers, etc. If you can’t get those use any favourite chocolate of yours. Malted milk balls sprinkled over the layer work quite well, as do thin chocolate mints. Chunks of caramel bar work equally as well. Let your decadent foodie imagination run free!
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