Wednesday, October 27, 2010

Can't go Past Old Family Favourites

Melbourne born and bred, I have to say that currently living in Brisbane, I miss my home city's amazing food culture. Ah to step down through Lygon Street again! Any given street for that matter. The patisseries, quaint bakeries and hidden cafes I took for granted! Ah me.
Well, when my mother came to visit me, she brought with her some of her home cooking, some old family favourites which reminded me of all the food I used to have access to, and as mentioned, take for granted. I had to steal this recipe...its going to be a staple in our house from now on! (and then after a few weeks I might have to rename my blog to Chubby Hubby--although, I'm pretty sure that one's taken)


1/2 cup butter
1/2 cup cocoa powder
1 cup brown sugar, firmly packed
2 eggs
1/2 tsp. vanilla
1/2 cup plain flour
1/2 cup walnuts, chopped
1/4 tsp salt

Preheat your oven to 190C.
Melt butter and remove from heat. Stir through the cocoa and brown sugar until combined.
Beat in the eggs and vanilla. Next, blend in the flour, walnuts and salt. Spread in an 8 inch greased pan.
Bake for 20-25 minutes. Cool and then ice, later cutting into squares.


Combine approximately 2 cups of icing sugar with 1/4 cup cocoa powder. Stir through enough cream (maybe 1/4 cup) to get a thick, glossy icing to spread.

If you want the brownies to be even more moist, subtract a tablespoon or so of flour. YUM!

Wednesday, October 13, 2010

I don't Cook on Days that End in Y

Good news then, all ye non-cookers! This is a cooking-free experience. There is no need to turn the oven on at all. So you can still hold your dinner parties this summer without getting hot and flustered in the least while making this dessert.
After a hefty meal, while every one moves their belts along to the next notch, I like to peek at the upcoming dessert and know its light enough for everyone to still enjoy without overdoing it. Puddings are great, but can be heavy and need to be served after a lighter, or smaller, meal.
This recipe is great for summer. Refreshing, light and served chilled, this easy and quick recipe will blow your socks off...and your guests!


2x 85g packets Port Wine Jelly Crystals
1x 85g packet Strawberry Jelly Crystals
3 cups boiling water
375ml can evaporated milk
strawberries to garnish

Dissolve Port Wine jelly crystals in 2 cups of boiling water. Refrigerate until chilled, but not set.
Meanwhile, beat evaporated milk for a few minutes on high until thick and foamy. Stir the cooled jelly through evaporated milk.
Pour into 8-10 individual dessert glasses. Refrigerate to set, covered in plastic wrap.
Cut strawberries into slices length-ways. Decorate the mousse surface in each glass.
Dissolve the strawberry jelly crystals in 1 cup of boiling water. When cool, ladle over the strawberries, cover in plastic wrap and refrigerate to set.
Serve as is or with cream and an extra garnish.

NOTES: you may use any type of jelly crystals and any type of fruit. You can even jazz it up by mixing fresh fruit or grated chocolate through the mousse.