Brownies have been featured twice this week on Masterchef, so I thought I would share my foolproof brownie recipe.
These look yummy. I have a couple of Australian Woman’s Weekly cook books and they are great.
I had a plan for this afternoon that involved raspberry macarons, but in the end decided that all that egg-white faffery was beyond me right now (hey, I did housework … that counts for something, right?). Despite that, I still wanted to bake something. Plus we had fajitas last night (pause to wipe drool) so had half a pot of sour cream left over.
And we all know what sour cream goes great in …
Unfortunately my camera was playing silly buggers, and none of the in-flight photos are any good (clearly the camera’s fault and not Mr. Gin Hands who was behind it) so there’s only the one shot of the post-oven glory.
However, you can still have the recipe. How good is that?!
The basic recipe came from my (now don’t laugh) The Australian Women’s Weekly Muffins recipe book, but me being me, I had to tweak it…
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For the meatballs:
1 tablespoon Mortimer Dark Chocolate Powder
450g beef mince
½ large or one small onion finely chopped
1 clove of garlic crushed
1 tablespoon tomato puree
½ teaspoon chilli powder
Salt and pepper
You will also need 2 tablespoons of vegetable oil for frying
For the tomato sauce
1 tablespoon vegetable oil
½ large onion or one small onion finely chopped
½ teaspoon chilli powder
2 teaspoons sweet paprika
500g tomato passata
I heaped tablespoon cream fraiche
Salt and pepper
First make the meatballs
Put all the meatball ingredients into a large mixing bowl and using your hand mix all the ingredients together.
Shape into about 15 meatballs and put in the fridge for half an hour.
To complete the dish
Heat two tablespoons of vegetable oil in a frying pan and brown the meat balls.
In a second large frying pan, heat a tablespoon of vegetable oil over a medium heat and fry the onion, chilli and paprika for 6 minutes, until the onion is soft.
Add the passata and cream fraiche and bring the mixture to a simmer.
Season with salt and pepper.
Add the meatballs and simmer for 20 minutes.
Serve with pasta .
Mortimer Chocolate has entered their “Melt Me” Chocolate Fondue into Ocado’s Britain’s Next Top Supplier competition.
We would love to show Tom our passion if we get through to the Dragon’s Den style Pitch.
See how he did it… Chocolate Brownies.
Festive Mincemeat Tart
If you have any mincemeat left over from Christmas, why not try this lovey tart.
- 200g plain flour
- 75g butter
- 50g lard
- 1 orange
Sieve the flour into a large mixing bowl. Grate the butter and lard into the flour. Occasionally coating the grated fat with the flour to stop it sticking into a lump.
Rub the butter and lard into the flour, until it resembles bread crumbs. Finely grate the orange zest and stir into the flour. Squeeze the orange.
You need in total 8 dessert spoons of fluid. Measure in the orange juice and make up the rest with water if needed.
With a fork stir the liquid into the flour mixture. Using your hands bring the mixture together and knead very lightly until a ball is formed.
Rest the pastry in the fridge for 30 minutes.
- I quantity of Orange Pastry
- 1 heaped tablespoon Mortimer Chocolate Powder
- 4 tablespoons mincemeat
- 410g can of pear halves in fruit juice
For the topping
- 2 level tablespoons plain flour
- 1 level tablespoon ground almonds or semolina
- 25g butter
- 1 level tablespoon caster sugar
Roll out the pastry to line a 23cm (9inch), flan tin.
Make up the topping: grate the butter into the flour, then, rub in until it resembles bread crumbs. Stir in the sugar and almonds or semolina.
Stir the chocolate powder into the mincemeat and spread over the pastry. Drain the pears and arrange on top of the mincemeat. Lastly, sprinkle over the topping.
Bake in a hot oven Gas Mark 6, 200 deg C (180 deg C for fan ovens), for 30 minutes, until golden.
Serve hot or cold.
Delicious with brandy butter if you have any of that left over as well!
Now that winter is here and the evenings are cold and dark, why not try this aromatic casserole to warm you up.
- 500g stewing lamb diced
- Can of chickpeas drained
- Salt and pepper
- 1 tablespoon tomato puree
- 425ml (3/4 pint) lamb stock
- 2 tablespoons oil
- 1 onion chopped
- 1 clove of garlic, crushed
- 1 chilli de-seeded and chopped
- 1 tablespoon Mortimer Dark Chocolate Powder
- 1 heaped teaspoon coriander seeds
- 1 heaped teaspoon cumin seeds
- 1 heaped teaspoon ground allspice
- 2 teaspoons caster sugar
Pre-heat a frying pan over a medium heat, and dry-fry the cumin and coriander seeds until they start to brown. Crush with a pestle and mortar.
In a casserole dish that can go on the stove, heat 1 tablespoon of oil and gently fry the onions until soft. Add the garlic and cook for 1 minute, followed by the crushed spices and allspice. Add the stock , then tomato puree, chilli, chocolate powder, sugar, chickpeas and seasoning and bring to a simmer.
Meanwhile, heat the rest of the oil in a frying pan and brown the lamb. Add the lamb to the casserole, put on the lid and cook in a low oven, 140oC, GM 1, for two hours, by which time the liquid has turned into a lovely rich gravy.
If your butcher has them try neck of lamb on the bone instead. This cut of meat gives an added depth and stickiness to the dish.