Chocolate Gingerbread Brownie
Chocolate Gingerbread Brownie
Check out this spicy baking recipe
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Ingredients
- 450 Grams Dark Chocolate Broken into chunks
- 25 Grams Cocoa Powder
- 250 Grams golden caster sugar
- 250 Grams butter
- 1 tbsp ground ginger
- 140 Grams Ground Almonds
- 6 large eggs Seperated
Method
Heat oven to 180C/160C fan/gas 4. Grease your cake tin, and line the base and sides with baking parchment. Melt the chocolate, cocoa, sugar and butter together in a saucepan over a low heat. Once the chocolate and butter have melted and sugar dissolved, remove from the heat and stir in the ginger and almonds, followed by the egg yolks, one at a time.
Beat the egg whites to stiff peaks and stir a couple of spoonful's of the egg whites into the chocolate mixture to loosen before gently folding in the rest.
Gently scrape into the tin. Bake for 30-35 mins until the top looks set and the centre does not wobble too much. Sit the cake tin on a rack and leave to completely cool.
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Ingredients
- 2 handfuls jumbo porridge oats
- 2 tbsp nuts & seeds
- 1 apple
- 1 Pinch cinnamon, ginger or nutmeg
- 2 Cups milk
- Handful Fresh Berries
Thick and Chunky Minestrone Soup
Thick and Chunky Minestrone Soup
Packed with vegetables, this tasty soup is a winter warmer to help towards your 5-a-day. Perfect for lunch or dinner.
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Ingredients
- 4 Rashers Bacon (Optional)
- 1 dsp olive oil
- 1 Large onion Chopped
- 4 Cloves garlic Chopped and Crushed
- 1 leek
- 3 carrots Chopped
- 2 Cans chopped tomatoes
- 1 tbsp tomato puree
- 2 tbsp Dried Oregano
- 1.5 Litres Vegetable Stock
- 150 g Pasta Shapes
- 100 g Cabbage or Kale
- 2 Cans Butter Beans
- Sea salt and balck pepper to season
Method
1. Heat the olive oil in a large saucepan over a medium heat. Add the bacon and cook until slightly browned.
2. Add the onion, garlic, leeks, carrots and celery and cook for 2-3 minutes until slightly softened, but not browned.
3. Stir in the tinned tomatoes, tomato puree and oregano, and pour in the stock.
4. Add the pasta, cabbage or kale and beans allow to simmer gently for 10-12minutes until the pasta is cooked.
5. You can add more stock at this stage if you prefer a thinner consistency.
Chocolate Chip Ice Cookie Ice Cream Sandwhich
Chocolate Chip Ice Cookie Ice Cream Sandwhich
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Ingredients
- 280 g light soft brown sugar
- 225 g granulated sugar
- 250 g butter
- 2 large eggs
- 1 tbsp baking powder
- 300 g milk chocolate chopped
- ice cream to serve
Method
Mix the sugars and butter in a large bowl using an electric hand mixer to blend them together until the mixture looks smooth and creamy.
Crack each egg into the mixture, mixing well between each egg and pausing to scrape down the sides with a spatula. Mix in the vanilla.
Sift in the flour and baking powder, then mix well with a wooden spoon.
Stir in the chocolate chunks. Use your hands to squeeze the dough together in 1 big lump, then split into 2 even pieces. Put each piece on a sheet of cling film.
Roll each piece of dough in the cling film so that they form thick sausage shapes, then seal the ends. Put them in the fridge and chill for at least 3 hrs or overnight
Heat oven to 180C/160C fan/ gas 4. Take the dough rolls out of the fridge, unwrap and use a small knife to slice each one into 12 pieces, so you have 24 in total.
Place the slices on a baking tray lined with baking parchment and bake for 20 mins or until the cookies are golden brown on the edges, but still pale in the centre.
Allow to cool slightly before lifting them onto a wire rack to cool completely. Sandwich the cookies together with ice cream and dig in!
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Ingredients
- 450 g lean ground beef
- 3/4 cup white onion finely chopped
- 1/2 cup red bell pepper finely chopped
- 4 cloves garlic chopped
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp Oregano
- 1 tsp Coriander
- 400 g chopped tomatoes
- 1/4 cup water
- 250 g tortilla chips
- 2 cups shredded cheese
Method
-
Fry beef, onion, pepper and garlic in a large pan over a medium heat for10 minutes.
Stir in chili powder, cumin, oregano and coriander
Stir for 30 seconds and add tomatoes and water and simmer for 5 minutes.
Top chips with the chili and cheese. Bake until the cheese is melted, about 7 minutes.
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Ingredients
- 25 ml Tanqueray No.10 Gin
- 25 ml Chambord
- 20 ml Freshly Squeezed Lemon Juice
- Lemon Wedge
Method
Fill a tumbler with crushed ice
Pour in gin and lemon juice
Stir, then add the Chambord.
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