This is a mildly spicy flavoursome pie. Based lightly on B’stilla it is slightly time consuming but very much worth it for a lazy Sunday.

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Some things you just can’t improve on. Fudgy, Dense and rich brownies are one of them. These are not for the faint hearted or those on a diet. I have never worked out the calorie content nor do I want to!

These are MUCH better the second day, and are at their best when having been stored in the fridge overnight and then brought to room temperature.

For this recipe it is important to use a good quality rich cocoa powder and good quality eggs. Check often while baking to ensure you don’t overcook them or they will not be fudgy.

Adapted from Salt Lake City Examiner

1 1/4 cups flour
1 teaspoon salt
2 Tablespoons dark cocoa powder
320g/11 ounces quality dark chocolate (60-72%), chopped coarsely
225g/8 ounces butter/2 sticks, cut into 1 inch cubes
1 1/2 cups sugar
1/2 cup dark brown sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F/180 degrees C. Line a 9×13x2 pan with baking paper and grease the paper.

In a medium bowl, whisk together flour, salt, and cocoa powder.

Fill a large saucepan about 1/4 – of the way with water and bring to a simmer. Place a large heat proof bowl over the simmering water (the bottom should not be touching the water) to make a large double boiler. Place the chocolate and butter in the bowl of the double boiler and stir occasionally until the chocolate and butter are almost completely melted and combined. Once they are melting, the heat from the chocolate and butter that is already melting will help to melt the rest of the unmelted butter and chocolate in the bowl. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Let it cool before adding the eggs so that you don’t scramble and cook them into your batter.

Add three eggs to the chocolate and butter mixture and whisk until just combined. Add the remaining 2 eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey instead of fudgy.

Sprinkle the flour mixture over the chocolate. Use a rubber spatula (not a whisk!) to fold the dry ingredients into the chocolate mixture. Fold the ingredients together until there is just some of the flour mixture visible so that you don’t overwork the batter.
Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotating the pan half-way through baking)

Check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.

Cool the brownies completely before cutting and serving.

Makes 24 small brownies.

This was one of the most disappointing things I have ever baked. I don’t know what I did wrong but it was very time consuming and very ugly. My second (top) shortbread layer split and I had to patch it up a abit. But hey, it tasted delicious but I won’t be making this again any time soon.

Adapted from “Ladies, a Plate” by Alexa Johnston..

shortcake:

170g/6oz butter
115g/4oz sugar
1 egg
250g/2 cups flour
1 tbsp cocoa
1 tsp baking powder

caramel filling:

390g/1 tin condensed milk
100g/4 tbsp golden syrup
115g/4oz butter
1/2 cup sugar
vanilla to taste

icing:

120g/1 cup icing sugar
2 tbsp cocoa
1 tbsp butter

Preheat the oven to 400F/200C and line a 12×8 tin. Make the filling by combining filling ingredients in a saucepan over low heat until all mixed together.

Cream the butter and sugar together and beat in the egg. Add the sifted dry ingredients and vanilla and mix to a dough. Divide in half and chill for about 15 minutes.

Roll one half out and place in the prepared tin. Pour over the caramel filling. Roll out the second half and place on top.

Bake for 20 minutes of until firm on top. Ice while hot with the chocolate icing, made by combining the icing sugar and cocoa with the butter (melted) and enough hot water to make spreadable. I think a better option would be melted chocolate.

My rolling skills are poor!!

These classic, iconic New Zealand biscuits are very yummy and very much loved by everyone. They are incredibly easy to make and failproof. I found this recipe in the gorgeous – “Ladies, a Plate” by Alexa Johnston. She has researched, baked and tested hundreds of classic “New Zealand” recipes.

This batch is going to my new work – hopefully they like them.

1 cup rolled oats
1 cup dessicated coconut
3/4 cup flour
1 cup sugar
40z/115g butter
2 tbsp golden syrup
1 tsp baking soda
2 tbsp boiling water

Preheat your oven to 180 degrees celcius or 350 farenheight. Line 2 baking trays with baking paper.

In a large bowl combine the oats, coconut, flour and sugar.

Place butter and golden syrup in a small saucepan and heat until melted together, stirring with a wooden spoon.

Place baking soda in a cup, and add the boiling water, stir if there is any baking soda not dissolved.

Pour into the melted butter in the saucepan (it will foam up, don’t be afraid!) and stir together.

Pour the wet ingredients into the dry and mix together until no dry ingredients can be seen.

Form into heaped teaspoonfulls and place on the baking tray with at least an inch (3 cm) around them or they will do what mine did and form a giant biscuit he he.

Bake for 10 minutes until lightly golden for chewy biscuits, and 15 minutes and dark golden for crisp ones.

Cool on a rack and store in an airtight tin. Makes about 36.

most people underestimate the importance of protein in their diet. Protein is a vital part of a healthy diet and has way too many benefits for me to bother typing out, but a large benefit of making protein part of every meal is that protein requires more energy to digest and makes you feel “full” for longer.

1 medium banana
10 feijoas
30g whey protein isolate (or your protein of choice)
ice

peel the banana and add it to your blender. add the flesh of the feijoas, and blend until smooth. add the protein powder, ice and a spash of water. blend until ice is crushed and smoothie is thick.