Pork Pie. (to make)
Char Sui Pork (made)
- Hugh Fearnley-Whittingstall's brownie recipes (made)
- 170g butter
- 200g caster sugar
- 100g light muscovado sugar
- 3 eggs
- 1 tsp vanilla extract
- 100g cocoa powder
- 50g plain flour
- ¼ tsp salt
- 100g walnut halves or chopped chocolate (optional)
Place the butter in a medium-size saucepan and melt it over a medium heat until it turns golden brown and smells slightly sweet and nutty. Set aside to cool.
In a mixing bowl, and using an electric hand mixer, beat together the sugars and eggs until very thick and glossy – when you lift up the beaters, a ribbon of batter should stay on the surface of the mixture for several seconds. Beat in the vanilla and the browned butter.
Sift together the cocoa, flour and salt into a separate bowl. Gently fold this into the batter with a spatula, being careful not to overmix. Fold in the walnuts or chocolate chunks, if using, and scrape into the prepared tin with a spatula.
Bake for about 20-25 minutes, or until a toothpick comes out of the middle of the brownies with a few moist crumbs attached. Place the tin on a rack and let the brownies cool completely. Lift them out of the tin with the parchment and cut into 16 squares.
Spicy Beans (made)
Amaretti biscuits (To make)
Modified, 2 eggs only, 1 Tablespoon of butter added and no vanilla extract.
Turned out well but I maybe let them get a little too brown.
I've made this twice now. It is a good way to use a lot of beetroot.
At the moment I dice the beetroot rather than grate it. It makes a dry curry. Good as a main dish on it's own or as a side.
I've made this twice now. It is a good way to use a lot of beetroot. At the moment I dice the beetroot rather than grate it. It makes a dry curry. Good as a main dish on it's own or as a side.
This looks like a nice recipe for a summer evening.