Chocolate Fudge Brownies

Brownies Light 004

There is something about chocolate and cake that never fails to get my mouth watering, and for a rich, indulgent hit of chocolate, brownies satisfy those cravings perfectly for me! These little brownies pack a seriously chocolatey punch, with a dense chocolatey middle, and a chocolate ganache icing, they are a serious chocolate lovers dream! What I love about brownies is that they are a great base to add anything you like to. If you like nuts in your brownies, just add them (although you won’t catch me eating them with nuts in – Yuck!), or maybe you like a little fruit, or white chocolate pieces inside – Whatever you fancy, go for it!!

 

 

Chocolate Fudge Brownies
 
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Chocolate Fudge Brownies
Recipe type: Dessert
Serves: 8
Ingredients
  • 250 g unsalted butter
  • 200 g good-quality dark chocolate (70% cocoa solids), broken up
  • 80 g cocoa powder, sifted
  • 65 g plain flour, sifted
  • 1 teaspoon baking powder
  • 360 g caster sugar
  • 4 large free-range eggs
  • Ganache topping:
  • 200g good quality dark chocolate
  • 284ml double cream
  • 50g icing sugar
  • Optional brownie fillings
  • 75 g dried sour cherries
  • 75 g dried strawberries
  • 75g white chocolate
Instructions
  1. Preheat your oven to 180°C/350°F/gas 4.
  2. Line a 24cm square baking tin with greaseproof paper.
  3. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries or other fruit, if you're using, and stir together.
  4. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, & fruit mixture. (if adding chocolate pieces, now is the time to add these)
  5. Stir together well.
  6. Beat the eggs and mix in until you have a silky consistency. It might look as though the chocolate is splitting, but carry on hand beating and it'll come together again
  7. Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.
  8. Allow to cool completely in the tray, then carefully transfer to a large chopping board. Don't cut them up just yet.
  9. For the Ganache topping
  10. Lightly heat the cream in small saucepan(do not let it boil!)
  11. Pour the cream into the chocolate pieces and melt together, stir until melted and smooth
  12. Sift in the icing sugar and mix together
  13. Spread all over you cooled brownies and once cool cut into chunky squares.
  14. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.

 

Fishcakes

Eat these in winter as a starter, or on a hot summers day in the garden – Either way, with a wedge of lemon and a bit of salad, you’re going to be happy!  There are also plenty of ways to change this recipe – Why not add a bit of smoked fish to the recipe for a subtle smokey flavour, or if you prefer, change the cod for something like salmon, or pollock for a more sustainable fish. Play about with it and see what suits.

We love ours with a good dollop of sweet chilli sauce on the side for a sweet kick! fishcakes

 

 

 

 

Fishcakes
 
Prep time
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by Angela Nilsen
Serves: 4
Ingredients
  • For the sauce:
  • 125ml Mayonnaise
  • 1 tbsp capers (roughly chopped)
  • 1 tsp Creamed Horseraddish
  • 1 tsp Dijon mustard
  • 1 Small Shallot, very finely shopped
  • For the fish cakes:
  • 450g skinned Icelandic cod or haddock fillet
  • 2 bay leaves
  • 150ml milk
  • 350g Maris Piper potatoes
  • ½ tsp finely grated lemon zest
  • 1 tbsp fresh white flatleaf parsley, chopped
  • 1 tbsp snipped chives
  • 1 egg
  • lour, for shaping
  • 85g fresh white breadcrumbs, preferably a day or two old
  • 3-4 tbsp vegetable or sunflower oil, for shallow frying
  • lemon wedges and watercress, to serve
Instructions
  1. Mix all the sauce ingredients together. Set aside. Lay the fish and bay leaves in a frying pan. Pour over the milk and 150ml/¼ pint water. Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
  2. Meanwhile, peel and chop the potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pince of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
  3. Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two. Tip them back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash. Take off the heat and beat in 1 rounded tbsp of the sauce, then the lemon zest, parsley and chives. Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
  4. Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes. Using your hands, gently lift the fish and potatoes together so they just mix (see pic 1). You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
  5. Beat the egg on a large plate and lightly flour a board. Spread the breadcrumbs on a baking sheet. Divide the fish cake mixture into four. On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick (pic 2). One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated (pic 3). Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
  6. Heat the oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon zest to taste), lemon wedges for squeezing over and watercress.