NUTTY FUDGE BROWNIES

December 2, 2023 / Lyn Jones / 0 Comments


Ingredients

  • .5 c (80g) raw macadamia nuts
    ½ cup (60g) walnut pieces
    ½ cup (75g ) raw pistachio nut kernels
  • 1 cup (250g) unsalted butter, cubed or chopped
  • 250g good quality dark cooking chocolate, at least 62% – 70% cocoa solids, roughly chopped
    3 eggs
  • 1 cup (200g) brown sugar, packed
  • .125g tsp fine-grain sea salt
  • 1 tsp vanilla extract
    .75g (115g) plain flour
    .25g (40g) SR
  • (or  try 1.75 cups / 145g Almond meal, passed through a sieve)

    1.  Pre-heat oven to 170ºC FF. Lightly toast all nuts on a baking tray in oven about 8 mins. Cool.
    Lightly oil & line the bottom and sides of a 28 x 18 cm shallow tin with baking parchment, being sure to leave an overhang around each long side.

  • 2.  In a heavy-bottomed saucepan, melt the butter & chocolate together on low heat until smooth. Cool slightly. (I don’t bother with a double boiler with these brownies; as long as the butter and the chocolate are melting together on a low flame, the chocolate won’t burn, but if you’re wary of burning your chocolate, feel free to use one). Cool 5- 10 mins. Will be granular.
  • 3.  Whisk or use electric beaters for the eggs, sugar & vanilla essence until pale & foamy. Add choc. mixture, beating briefly to combine. Fold in the flour, then the nuts.
  • 4.  Pour into prepared tin, bake for 35 mins, until the top looks light in color, and feels soft to the touch. (Kamran Note: Using a cake tester to judge doneness for these brownies will serve absolutely little to no use; the cake tester will come out wet, even if the brownies are done.)
  • 5.  Allow to cool in the tin. Use paper to lift it out and when completely cool on wire rack, place in freezer for 15 minutes for easy cutting. Cut into 16 or 25 squares.
  • Enjoy at room temperature with a glass of milk, or frozen with some ice cream! These brownies will keep in an airtight container in a cool place (fridge preferably) for up to 1 week.

MARINATED ARTICHOKES (no salt)

December 2, 2023 / Lyn Jones / 0 Comments

Antipasto finger food

3 lemons
10 large globe artichokes
4 bay leaves
4 large cloves garlic, sliced
2 cups olive oil
1/2 cup white wine vinegar
1/2 cup flat-leaf parsley, chopped
1 tsp dried chilli flakes

Method

1. Halve lemons, squeeze juice & place both juice & squeezed halves into a large stock pot.
Add 2 L water. Remove small leaves from stalks & around the bases of the artichokes. Trim stalks to 6cm & peel off tough skin with vege peeler. Using a bread knife, cut off the top 3cm from each. Rinse under running water, gently prising layers open to allow the water to penetrate. Place into stock pot along with bay leaves & half the garlic. Add enough water to cover. Place an upturned plate or lid on top of the artichokes so they remain submerged.
2.  Bring to boil over high heat, reduce to low. Cook 45 mins until tender and outer leaves can easily be removed. Transfer artichoke to a chopping board.

3.  Stand stalk side pointing upwards onto a board. Cut in half down through the stem and head. Using a small spoon, knife or fingers, carefully remove the hairy choke in the centre as this is unpleasant to eat. Pack halves into a clean container. Repeat with remaining artichokes.

4.  Combine oil, vinegar, parsley, chilli & remaining garlic in a bowl. Pour over artichokes. Cover container and refrigerate overnight.

NOTES ON ARTICHOKES:  Choose ones with thick, tightly closed, dark green leaves.
Store in vege drawer in fridge. Save hearts by marinating & storing in a sterilised jar in fridge.

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