January 18, 2024 / Lyn Jones / 0 Comments
A fun, tasty and super quick brownie recipe to make at home with the family this Easter.
Ingredients
- 150g unsalted butter, melted
- 150g dark chocolate 70% – finely chopped
- 2 eggs, room temperature
- 1 cup caster sugar
- 1 tsp vanilla extract
- 1 cup almond meal
- 1/3 cup GF flour
- ¼ cup cocoa
- ½ teaspoon BP
- Pinch of salt
- 130g caramel filled Easter eggs, halved
2 x 21cm silicone loaf pans
plate lined with baking paper1. Place butter in a Loaf Pan, mw 30 secs-1 minute until melted.
2.Transfer butter to a bowl and add the chopped chocolate. Stand 5 mins or until choc has melted into the butter.
3.Add eggs, sugar & vanilla: mix to combine. Sift over this, the drys: almond meal, GF flour, cocoa, BP and salt.
4.Add most of the Easter eggs, reserving ½ cup for brownie decoration: mix well to combine.
Transfer half the mixture to the silicon loaf pan and smooth over with a spoon.
5. Then scatter batter with half the remaining Easter eggs, pushing into the batter.
6.MW at 70% power for 4.5 -5 mins until just cooked through and bubbling.
7.Chill for 5 mins then carefully ease cake out of pan onto a plate lined with baking paper. Chill.
8. Repeat with remaining mixture, Easter eggs and loaf pan.
9.Chill both brownies for a further 10 mins then cut with a hot knife and serve.
NOTE: You can substitute the almond meal & GF flours for 1 cup (150g) plain flour.
January 8, 2024 / Lyn Jones / 0 Comments
Luscious summer dessert – a velvety base bursting with tropical flavours.
Ingredients
400g can coconut cream, chilled overnight
1 mango, flesh finely chopped
1 mango, flesh thinly sliced
300ml thickened cream, cold
4 large egg yolks and 1 whole egg, room temp
165g (.75 cup) caster sugar
30cm loaf pan, lined with cling wrap including overhang
metal bowl
saucepan of simmering water
1. Without tilting or shaking the can, open coconut cream can and scoop the firm coconut cream from the top of the can into a bowl and set aside. (clear coconut liquid will not be used).
2.Using hand beaters, whisk together the egg, yolks & sugar in a metal bowl until light and fluffy. Place the bowl over a saucepan with 2 inches of simmering water and continue to mix for 6-8 minutes until the mixture is thick and pale and the beaters leave a heavy trail in the mixture, or the temperature reaches 72°C. Remove from heat, continue to mix 2 more mins to cool mixture down.
3.In a separate bowl whip thickened cream & coconut cream until soft peaks form. Fold in the egg mixture and the chopped mango gently until just combined. Pour into the prepared loaf pan and freeze for a minimum or 6-8 hours or overnight.
4.When ready to serve, remove semifreddo from pan and invert onto a serving platter. Top with mango slices, toasted coconut, and fresh mint leaves.