Honeycomb and Hazelnut Brownie
These Cadbury Crunchie inspired brownies were totally delicious and are a huge hit in the office and with friends.
Layer One: Hazelnut and White Chocolate Brownie
1 large eggs
110g caster sugar
55g dark chocolate
55g unsalted butter
40g plain flour
15g cocoa powder
1/4tsp salt
1/4tsp baking powder
50g hazelnuts
50g white chocolate chips
Whip eggs and sugar for 5 mins til light and fluffy
Melt chocolate and butter, leave to cool slightly before adding to eggs and sugar
Add dry ingredients, combine well and put in lined 7inch square tin
Bake at 160 for 15-20 minutes
Layer Two: Honeycomb
125g golden syrup
125g caster sugar
2tsp bicarbonate of soda
Heat golden syrup and sugar in a high sided sauce pan until melted and reaches 149C
Take straight off the heat and stir in bicarbonate of soda
Pour over the cooled brownie
Layer Three: Chocolate
125g milk chocolate
Melt chocolate and pour over set honeycomb
Cookie Dough Brownies
Inspired by the incredible Cupcake Jemma, I embarked on the mission of recreating her Cookie Dough Brownies. Pieced together from bits of her other recipes, I think I nailed it — they were delicious at least — and the recipe was a little too complex for an instagram caption, so, here goes:
Layer 1: Brownie
Ingredients
3 large eggs
330g caster sugar
165g chocolate
165g unsalted butter
120g plain flour
45g cocoa powder
½ tsp salt
½ tsp baking powder
Method
Melt the chocolate and caster sugar in a bowl over simmering water
Whisk the eggs and sugar til light and fluffy
Pour in the butter and chocolate mixture
Fold in the dry ingredients
Pour in to a 35 x 24 cm baking tin (greased and lined)
Bake at 170C for 18-22 minutes
Cool
Notes
This recipe comes from the Ultimate Caramel Crunch Cornflake Brownie video, which includes a much better guide on how to make it:
Layer 2: Caramel
Ingredients
300g caster sugar
200ml double cream
100g unsalted butter
2 tsp flakey sea salt
Method
Melt the sugar in a high sided pan until golden
Take off the heat and pour in the cream, stirring as you go
Stir in the butter and sea salt and return to the heat
Heat until the mixture reaches 118C and pour in to a bowl to cool
Once cooled slightly (but still warm enough to pour), pour the mix on top of the cooked and cooled brownie, and place in the fridge to cool completely
Notes
Jemma’s Caramel Masterclass video is essential for getting this right if you’re new to caramel like me — just follow the guide below, and throw in the sea salt with the butter as an extra bonus
Layer 3: Cookie Dough
Ingredients
100g unsalted butter soft
100g soft light brown sugar
100g caster sugar
6 tbsp yoghurt
1 tsp vanilla
280g plain flour
2 tsp salt
120g chocolate chips
Method
Beat the butter and sugars together until combined
Beat in the yogurt and vanilla
Fold in the flour, salt and chocolate chips
Layer on top of the now fully cooled (and firm) caramel topped brownie, and place in the fridge to firm up
Notes
This is scale up (four times the amounts) of the cookie dough Jemma uses in her cookie dough cookies — video guide below.
Layer 4: Chocolate Ganache
Ingredients
150g dark chocolate
150ml double cream
Flakey sea salt (to decorate)
Method
Warm the cream in a sauce pan then pour over the chocolate
Stir to combine, until smooth and shiny
Allow to cool slightly
Pour over the cooled cookie dough topped, caramel topped, brownie, and sprinkle with a little sea salt
Notes
This is the same way Jemma tops her Peanut Butter Cookie Dough Brownies, and, frankly, if you like peanuts, then probably just make these, as she explains everything way better than my hodgepodge attempt…
Eggs in Clouds
Never one to shy away from an Instagram food trend, I tried my hand at Eggs in Clouds this week.
The making is fairly simple: you separate the eggs, whipping the whites in to clouds which you bake briefly — 7ish minutes, so I'm told — and then add the yolks for another short flash in the oven — 3ish minutes, apparently. I chose to fully embrace the hipster food trends, and serve mine along side mashed avocado, sour dough toast, halloumi and grilled tomatoes on the vine, all of which, frankly, were by far the better elements on the plate.
First February Weekend
It's been a busy first weekend in February....
Auxy Remix:
Auxy is an app I use all the time. Recently, the company that make the app have been running a “Beat the Clock” competition, which I've had a lot of fun entering, and even had one of my pieces shortlisted. This weeks challenge was to remix a previous winner's short track, in to a full length piece. I spent most of my Saturday lazily working through ideas, and piecing together my remix:
Sunday Walk:
Keyhaven is one of my favourite places to visit for a walk: the view across the Solent to the Isle of Wight and the Needles is stunning, and despite the bitterly cold wind, it was a beautiful day to take some photos across the water too. I took lots of pictures with my new Canon 80D, and a few with my faithful old Nikon D5100. It was nice to get some more use out of my new wide-angle lens.
Sunday Lunch:
Even when I'm cooking for just myself, I do love a good Sunday Lunch. Today's lunch included pan friend pork chop, rainbow carrots and baby parsnips all served with a side of roasted cauliflower and broccoli cheese.
Honestly, my only regret, was not going full veggie: the roasted broccoli and cauliflower cheese was hearty, and tasty enough to be the main dish — there was no need for meat at all frankly. The trick to keeping this recipe big on flavour, but cutting down the calories is to roast the broccoli and cauliflower before stirring through the sauce and baking again. The big flavours of the roasted vegetables mean you need less cheese and less sauce, which is great for keeping the calories low.
Roasted Broccoli and Cauliflower Cheese — Recipe:
- Half a head of cauliflower
- Half a head of broccoli
- 12g butter
- 12g flour
- 225ml whole milk
- 25g parmesan
- 25g extra mature chedder
- 1 bay leaf
- a few pepper corns
- a fine grating of nutmeg
- a dash of mustard (english ideally, but any will do)
- 1 shallot, skin removed and cut in half
- Salt, pepper
- Split the cauliflower and broccoli in to florets, season with a little salt and pepper and roast until golden and a little crispy around the edges, around 10–15 minutes
- Meanwhile, make the sauce, buy first warming the milk with the bay leaf, peppercorns, nutmeg and shallot. Melt the butter in another pan, adding the flour and stirring to make a roux. Let this cook out for a few minutes before adding a dash of mustard. Slowly add the warm milk, straining through a seive to remove the flavourful extras you added earlier. Stir until you have a silky smooth sauce, and let it gently simmer for a few minutes. Finally, strain through a sieve to remove any lumps.
- Melt the most of the cheese in to the sauce, saving back a little for the top.
- Stir the roasted broccoli and cauliflower in to the sauce, and tumble in to an oven proof dish.
- Top with the remaining cheese and bake for 10–15 minutes, or until the cheese is melted and golden
This recipe serves two as a side, or one as a main dish.
Putting this in to MyFitnessPal, it works it out to to be about 260 calories as a side, or 520 as a main. Your milage may vary.
Engagement:
My brother and his girlfriend — now fiancee — are engaged! I couldn't be happier for them both, but also, very happy for myself, to be gaining a new sister-in-law too. After two Christmases shared with Helen and her family, she felt like part of the Brombley's already, so it feels even more special that it will finally be official.
Black Bean Brownies
When these vegan, gluten free, low carb brownies popped up on Facebook today, I knew I had to try them.
The recipe comes from So Vegan and it's basically fool proof: you blend everything in a food processor and bake. The only thing I would do differently next time, is to smooth the mix down a little better before baking: the mix doesn't flatten out in the oven like a regular brownie mix does, so mine turned out a little gnarly, although still quite pretty thanks to the whole walnuts I put on top.
Honestly though — and it's not just the mid-January diet desperation talking — these tasted incredible. Gluten free needed or not, vegan or not, these were packed full of deep, rich flavour and a bunch of healthy ingredients... plus some less healthy ones... but a treat is a treat.
Links:
Banana Pancakes (Three Ingredient Recipe)
It's January and I'm trying to eat healthier. I had some over-ripe bananas to use up, and it felt like a great time to test out one of Buzzfeed's three ingredient recipes: banana pancakes!
For a quick and easy, healthy pancake alternative, they were fuss free and pretty tasty. Would I make these again? Sure. Will I never want to make a full stack of American style pancakes again? Not a chance!
Recipe:
- 2 bananas (mashed)
- 2 eggs (whisked)
- a dash of cinnamon
Plus your choice of toppings to serve: I went with pecans and maple syrup
The method is easy enough, mash the banana, whisk in the eggs, add a dash of cinnamon and fry til golden and fluffy. It's not even worth breaking down in to steps.
Buzzfeed says one banana to two eggs, but I had small bananas and large eggs (no giggling please), and the resulting batter looked a little thin, so went two-to-two. I actually only needed half of that mix for one portion, so feel free to adapt as you see fit.
Vlogmas (Parts 8–10): A Very Brombley Christmas
From Christmas Eve through Boxing Day, the Brombley clan, along with assorted others we've pick up throughout the years, come together for Christmas celebrations. Every year, I make the food.
Food & Recipes
Christmas Dinner:
- Turkey
Local, organic, free-range bird from Uptons of Bassett, roasted with butter, lemons, clementines, garlic, onions, carrots, celery, sage and thyme - Gravy
Made from roasting juices and organic chicken stock - Pork shoulder stuffing with cranberries
A Jamie Oliver recipe with dried cranberries added - Sausages in bacon
Use thinly slice pancetta for wrapping for extra flavour and crunch - Roast potatoes
Par-boiled, left to cool, then roast in hot goose fat - Roast parsnips
Par-boiled, left to cool, then roasted in hot goose fat - Carrots
Cooked in butter, sugar and star anise from a Tom Kerridge recipe - Cauliflower cheese
Gently cooked cauliflower covered in a basic béchamel sauce, with lots of cheese in, and over the top - Brussels sprouts with chestnuts
A BBC Good Food recipe - Red cabbage with apple and balsamic vinegar
Another Jamie Oliver recipe - Cranberry sauce
Another BBC Good Food recipe with a cinnamon stick thrown in for extra festive cheer - Yorkshire pudding
I used this Jamie Oliver recipe
Boxing Day Lunch:
- Ham in Coca-Cola
4kg ham, from Uptons of Bassett, cooked according to Nigella's recipe - Coca-Cola sauce
I used a recipe from Rock Recipes, replacing soy sauce with tamari to make it gluten free for my sister - Dauphinois potatoes
I used a BBC Good Food recipe - Roasted sweet potato
Par-boiled and roasted in rapeseed oil - Carrots
Boiled and glazed with honey - Green Beans
Steamed and dressed in fresh lemon - Squash
Roasted whole, then mashed and served with toasted seeds - Whole Roast Cauliflower
I used a fairly plain recipe, as this was a side, not a main, but there are many more exciting versions out that would make an incredible main dish - Spinach
Quickly sautéed, and well drained - Broccoli
Steamed - Sausages in bacon
Just like Christmas day
A couple of staples I cannot cook without:
- Maldon sea salt flakes
The best salt for everyday cooking - Rapeseed oil
A British crop, with lots of the goodness of olive oil, but a higher smoke point
Vlogmas (Part 7): Festive Sausage Rolls
This quick three ingredient recipe was a bit of a freestyle, but sausage rolls are a must-have at Christmas, and homemade ones don't come easier than this.
Puff Pastry and Sausage Meat (plus optional egg wash). Easy. Buy the good stuff (it's Christmas) and make Sausage Rolls. Is it easy? Yes. Is it cheating? Sure. Is that worth worrying about? No.
Vlogmas (Part 2): Finishing the Ultimate Christmas Cake
After weeks of patient waiting, feeding my ultimate Christmas cake with rum, the time has come to enjoy the rewards of my hard work.
After much debate, I decided that I would ice my Christmas cake this year. Although, breaking with my usual shortcut of buying ready-rolled sheets to throw over the cake, I decided to just ice the top of the cake. Where too much icing can be too rich — yes, such a thing is possible, yes, even at Christmas — I could not resist the marzipan sweetness and bright white shell of an iced cake, and so icing the top seemed like a good compromise. I was going to leave the icing plain, but with lots of spare icing, I couldn't resist a little decoration: a few flat white shapes to create a simple winter scene.
Taking the first cut from the cake is always a nervous moment — even more so when a camera is pointing straight at it — so many mistakes can stay hidden until that first slice is taken — undercooked, overcooked, fruit all fallen to the bottom — but I'm pretty happy with how this year's cake turned out! And the taste, is, well, frankly, incredible!
The Ultimate Christmas Cake
Mid-November is the time of year to bake the annual christmas cake: leaving just enough time over advent for it to be fed and mature. With a mix of alternative Christmas songs playing, it is time to bake.
I must confess, despite the title of this post, I don't subscribe to the idea that there is any one ultimate version of a food. As someone who love to cook and bake, I do have countless personal preferences on ingredients and techniques, but I also love to try new things.
If you're looking for a tried and tested fail-safe christmas cake bake, then I suggest you use the Delia Smith recipe that forms the basis of my own and read no further. However, if you're interested in some of my own personal and opinionated takes on a classic, then read on at your own risk.
1. Say No To Currents
Currents — and candy peel whilst we're at it — are evil and wrong and have no place in a cake, let alone one of the most important cakes of the year. Currents, or "dead flies" as I prefer to call them, are a far lesser dried fruit than so many other great options. My personal preference is for raisins, dried cranberries and dried apricots. I also prefer a dried cherry (preferably sour) over a glacé cherry too. And totally avoid the deplorable ingredient that is candy peel.
But honestly, you do you: stick to 900g in total and you'll be fine. I've never once used the same combination of fruits, and I've not had a disaster yet.
2. Rum Not Brandy
It might seem like sacrilege, but honestly, swapping dark rum in place of brandy is one of the best ideas I've ever had. Sailor Jerry's works — the old recipe even more so — and Bacardi Oakheart is this years choice, and I've every faith it will be just as good. Delia says to soak the fruit in 100ml over night. I find that to be far to stingy. I soak my fruit in lots of rum and that works for me.
3. No Nuts
No nuts.
4. Maple Syrup Not Treacle
Honestly, I just go fed up of having a sticky red tin sat in the cupboard that only gets on tablespoon taken out once a year. So I've given up on treacle and, in danger of becoming someone who puts avocado in a cake and calls it "healthy", replaced it with maple syrup.
5. To Ice Or Not To Ice?
Whenever I do Ice, it is always ready rolled. I have no time for rolling my own icing, let alone making it. I've not decided on whether to ice or not this year, as sometimes even the minimal effort of unrolling single sheets of marzipan and icing seems like too large a barrier to place between the choice to take the cake's first slice and actually being allowed to cut it open. However, I always appreciate the seasonal joy that comes from the look — and additional sugar — of an iced cake, so I expect I will endeavour to do so again this year.
With the cooled cake fed with rum, wrapped in baking parchment and foil, and stored away in an airtight container, it will come out every two weeks to again be splashed in rum up until Christmas arrives.
So, what makes your ultimate christmas cake? What you would put in or leave out?