Thursday, 1 May 2025

Nettle and Wild Garlic Soup



Many of us taking our daily walks are noticing the very strong signs of spring with new growth everywhere. Two classic woodland and hedgerow ingredients are at their best for picking in early spring, nettles and wild garlic, both are packed with goodness and combined, they make a very tasty and healthy lunch. It can be incredibly satisfying to forage and make something delicious, with no needs for a shopping trip. Add a few extra vegetables, whatever you have at home.

Stinging nettle has been a staple in herbal medicine since ancient times. Most concentrate in the growing tips, the plant contains a high content of nutrients including vitamin A, vitamin C (ten times more than apple) and vitamin K along with easily absorbed calcium and iron. The plant has been associated with relieving muscle and joint pain, strengthening bones, boosting hearth health, kidney, urinary and prostate health and strengthening immune function.

The main health benefits of wild garlic is its effectiveness in reducing blood pressure, therefore, heart disease and the risk of stroke. Although all garlic has this property, wild garlic has the greatest effect on lowering blood pressure.

DO WEAR GLOVES TO PICK NETTLES. You just need the tips (top four leaves). With the wild garlic, just pick the leaves and the leave the bulb where it grows. Wash all the leaves thoroughly in a sink full of cols water, whilst wearing rubber gloves. This recipes taken from BBC Good Food http://www.bbcgoodfood.com/recipes/wild-garlic-nettle-soup and there are many others online
I like my soup to have some texture therefore I add some chopped carrots, potatoes, leek and celery. You can omit this if you like a smooth soup.



Ingredients:
  • 2 tbsp olive oil
  • 30g butter
  • 1 onion, finely diced
  • 1 leek, finely diced
  • 1 medium size potato, peeled and diced
  • 1 large carrot, peeled and diced
  • 2 celery sticks, diced
  • 1.2l vegetable stock
  • 350g young nettle leaves
  • 200g wild garlic leaves 
  • 5 tbsp milk or cream
Method:

Heat the oil and butter in a large saucepan. Add the diced onion, leek, celery, carrot, potato and a good pinch of salt, and stir until everything  is well coated. Cover and sweat gently for 15-20 minutes, stirring every so often to make sure that the vegetables don't catch on the bottom of the pan.

Pour in the stock  and simmer for 10 minutes. Add the nettles in several batches, stirring, then add the wild garlic leaves and simmer for another 10 minutes.

Remove from the heat and blend using a stick blender or tip into a blender. Return to the heat and stir through the milk. At this point if you like a chunky vegetables in the soup, add the preboil vegetables,  then taste for seasoning.  Let it simmer for another 5 minutes, stir frequently. 

Ladle into a bowls and drizzle over some milk or cream, then top with a few wild garlic flowers, if you have them.


Wednesday, 30 April 2025

Strawberry Tart With Lemon Mascarpone




Ah, strawberry season has finally arrived. It's no secret that strawberries are my favourite fruit and every year I look forward to April, when local stands with irresistible red berries and their intoxicating aroma begin to reopen. Without any doubt, one of my favourite strawberry recipes is this delicious and easy Strawberry Tart with Lemon Mascarpone.

This amazing Strawberry Tart with Lemon Mascarpone is without a doubt, perfect spring dessert. With buttery crust, whipped mascarpone filling and fresh strawberries is a luscious and winning spring dessert and you will definitely ask for seconds.

I love the look of this tart in it's rectangular shape. It was hard to capture the thing in a photo.



Ingredients:

For the crust:
  • 155g butter, room temperature
  • 1/3 cup sugar
  • 1 egg yolk
  • ¼ tsp salt
  • 1½ cup plain flour
For the filling:
  • 250g mascarpone
  • ½ cup icing sugar
  • 1/3 cup double cream
  • 1 tbsp lemon juice
  • 1tsp lemon zest
  • 1 tsp vanilla extract
  • 450g strawberries
  • 2tbsp sugar
  • 1 tbsp of apricot jam with 1 tbsp water
Method:

Preheat the oven to 180ºC/160ºC for fan assist oven.

In a bowl, beat the butter and sugar until well blended with a large wooden spoon. Beat in the yolk and salt.

Add the flour to the butter and mix until the dough comes together.

Press the dough into a mould. Transfer the dough to a 13 by 4 inch rectangular tart pan with a removable bottom.

Press the dough evenly into the bottom and sides of the pan. Remove any access dough from the rim of the pan. Using a fork, poke holes al over the dough to prevent it from puffing up.

Place the tart pan on a baking sheet and bake on a lower rack for about 10-12 minutes. Cool completely.

In a medium sized bowl, mix the mascarpone, sugar, lemon juice, lemon zest and vanilla until the mixture is smooth and free of lumps. Add in the double cream and mix until spreadable consistency.

Spread the cheese mixture into the cooled tart. Layer the strawberry slices on top of the mascarpone cream. 
Warm the apricot jam with the water in a microwave until warm. Mix until smooth. Let it cool down before brushing it over the strawberries.  You can omit this process if you wish. If you glaze the strawberries with the apricot jam, it will give the berries a nice shine. Chill until ready to serve. 

Enjoy!



 

Chicken Orzo Soup



 This chicken orzo soup recipe is light, healthy and cozy. It uses wholesome everyday ingredients and is sure to become a family favourite!. It's just so comforting without being heavy, and people adore this bright lemony broth. This orzo soup is simple to make.

If you are not familiar with it, orzo is that tiny rice-shaped pasta. It looks like rice but cooks really fast, so you get the rice effect in less time. This chicken orzo soup recipe is like chicken noodle soup but elevated!

Ingredients:
  • 1 tbsp olive oil
  • 25g  butter
  • 1 onion, diced
  • 1 leek, diced
  • 2 carrots, diced
  • 2 garlic cloves, crushed
  • 6 cups chicken stock
  • 1 kg chicken breast
  • 250g orzo
  • ½ bunch dill, chopped plus extra to garnish
  • 250g frozen peas
  • 2 lemons, 1½ zested and juiced, ½ sliced for serving
Method:

Heat the oil and butter in a large casserole dish then add in the onion, leek and carrots along with a pinch of salt. Stir, then cook with a lid on for 10 minutes over a low heat until soft.

Add the garlic and plenty of freshly ground black pepper and cook for 1 minute, then add the chicken stock and the chicken breast. Bring to the boil, then reduce the heat to a low gentle simmer and cook uncovered for 25 minutes.

Remove the chicken and transfer to a plate. Add the orzo and chopped dill to the pan, stir and cook for 10 minutes or until the orzo is cooked through. 

Add the peas to the pan, stir and cook for another 2 minutes. Meanwhile use two forks to shred the chicken.

Return the chicken to the pan, along with any juices. Stir through the lemon zest and juice and taste for seasoning-add a little more lemon juice if you prefer. Serve with extra dill, black pepper and slice of lemon.

Tuesday, 15 April 2025

Chocolate Mousse Cake




THREE LAYERS OF CHOCOLATE!! You can never goes wrong with chocolate. This cake starts with a homemade moist chocolate cake. Then a layer of whipped chocolate mousse and if that's was not enough, another layer of fudgy chocolate ganache on the top. It is finished off with fresh strawberries for a pop of colour and fruity flavour.  I made this decadent cake for my son & his girlfriend  join birthday celebration! So...if you have someone in your life that loves chocolate I HIGHLY recommend making this cake!

Ingredients:
For chocolate cake:
  • 115g plain flour
  • 40g cocoa powder
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 large egg, room temperature
  • 50g granulated sugar
  • 50g brown sugar
  • 110g vegetable oil
  • 200g milk
For Chocolate Mousse:
  • 400g double cream, divided into 200g +200g
  • 200g dark chocolate, finely chopped
For Chocolate Ganache Topping:
  • 180g double cream
  • 170g dark chocolate, finely chopped
Filling & Topping
  • 10-12 fresh strawberries, halved plus more for topping
Method:

For the Chocolate Cake: Preheat the oven to 175ºC/160ºC for fan assist oven. Set aside a 9" springform pan. It is not necessary to line the pan with baking paper but you can if you want to.

In a small mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In another large mixing bowl, add the egg, granulated sugar and brown sugar. Whisk together until well combined. Add the oil and whisk again until smooth and combined.

Add half of the flour mixture and mix until barely combined. Add half of the milk and mix again until barely combined. Repeat with the remaining flour and milk and mix until just combined into a thick but fluid batter.

Pour the batter into your springform pan. Bake for about 25-30 minutes or until the skewer inserted in the middle comes out mostly clean. Let the cake cool completely in the pan on a wire rack.

Once cooled, if your cake has domed, run an offset spatula around the edges of the cake. Release the cake from the pan. Use a serrated knife and a horizontal sawing motion to cut off the excess cake until you have a flat cake layer. Return the cake to the pan and reassemble the springform pan.

For the Chocolate Mousse: Place the chopped chocolate in a small heat-safe bowl. Set aside.

In a small pan, heat 200g of the double cream on medium heat until tiny bubbles start coming to the surface and it is beginning to simmer. You can also do this in a microwave. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes. Stir the chocolate mixture until all the chocolate has melted and the mixture is smooth. If there are any still unmelted chocolate chunks, gently warm the mixture in the microwave with 10-15 second intervals or on a warming element on your stove. Set aside to cool while you whisk the cream.

In a medium mixing bowl, add the remaining 200g double cream. Use an electric hand mixer or whisk to whip the cream until it has becomes just barely soft peaks. Do not whip it further past this point or the mousse will become stiff and dry.

Add about 1/3 of the whipped cream to the bowl of chocolate ganache. Fold together with a spatula until combined. Transfer this mixture to the rest of the whipped cream. Fold together until combined and no streaks remain.

Arrange halved strawberries around the sides of the pan on top of the cake layer, pressing the cut edges to the pan. Transfer the mousse mixture to the pan on top of the cake layer. Use a spatula to spread the mousse into an even layer, making sure to get in between each strawberry. Finish by smoothing the top of the mousse as best as you can.

Cover and chill the entire cake in the fridge for at least 4 hours or overnight to allow the mousse to set.

Chocolate Ganache Topping: Place the chopped chocolate in a small heat-safe bowl. Set aside. 

In a small pan, heat the double cream on a medium heat until tiny bubbles start coming to the surface and it is beginning to simmer. You can also do this in a microwave. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes. Stir the chocolate mixture until all the chocolate has melted and the mixture is smooth. If there are any still unmelted chocolate chunks, gently warm the mixture in the microwave with 10-15 second intervals or on a warming element on your stove.  Let the ganache cool slightly and thicken.

Pour the ganache on top of the cake. Use a spatula to spread it to the edges and smooth the top. Chill the cake in the fridge for another 30 minutes to allow the ganache to set before releasing the cake from the pan.

Decorate the top of the cake with strawberries before slicing. Run your knife under hot water and wipe dry before and in between each slice for clean cuts.




Thursday, 6 March 2025

Mojito Tart



If you like a good lime pie and also enjoy a frozen lime cocktail, so combining the two you will have a tasteful rendition of a Mojito, my Mojito tart! This one takes a little time, and some patience, but I promise you, you won't be disappointed!.  

This mojito tart is just the cool treat to serve on a warm summer day. For a little extra flare, thinly slice silvers of lime for added garnish. This is a dessert that looks super elegant but is actually super easy to make. A mojito tart is a great contribution to share at a potluck, it's super easy to make and each bite is absolutely delicious.


Ingredients:
For the pastry:
  • 225g butter, softened at room temperature
  • ½ cup icing sugar
  • 1 tsp vanilla extract
  • 2 cups plain flour
For the filling:
  • ½ cup lime juice, about 3-4 limes depends on the size
  • ¼ cup fresh mint leaves, packed
  • 1 can (397g) condensed milk
  • 2 egg yolks
  • 120g cream cheese, room temperature
  • 1 tbsp lime zest
  • 3 tbsp rum
Method:

Preheat the oven to 175ºC/165ºC for fan assist oven.

To make the tart pastry: In a bowl, beat the butter and sugar together until they are just combined. Add the vanilla extract.

In another bowl, sift together the flour and salt. Then add it into the butter and sugar mixture. Mix on a low speed until the dough starts to come together. Dust the worktop with some flour, put the dough on the worktop and shape the pastry into a flat disk.

Press the dough into a rectangular loose bottom tart pan (about 13"x 4"), making sure that the edges is flat. Chill until firm.

Line the tart pan with baking paper. Fill it with baking beans or rice. Bake for about 15 minutes. Remove the paper and beans, prick the tart all over the base with a fork, and bake again for another 20 minutes or more, or until lightly brown.

Cool at room temperature.

To make the filling: In a small bowl, combine lime juice and mint. Using the end of a wooden spoon or the end of a lemon reamer, muddle the mint until broken down by pressing down and twisting.

Use a fine-mesh strainer to strain the mint particles from the lime juice. Discard the mint.

In a medium bowl, whisk together sweetened condensed milk, egg yolks and cream cheese until smooth. Add lime juice, zest and rum. Mix until well incorporated.

Pour into the baked crust and bake in a preheated oven until just set in the middle, about 15 minutes.

Serve with whipped cream and garnish with mint leaves and slices of fresh lime






Wednesday, 5 March 2025

Apricot And Almond Tart



This Apricot and Almond Tart is a delectable dessert that is sure to please any crowd. The base is a crisp biscuit base providing the perfect base for the almond filling and juicy apricots that are layered on top. While apricots are one of my favourite choices for this tart due to their enhanced flavour when cooked, you can easily replace them out for other summer fruits like berries, nectarines, peaches or plums, allowing for a variety of delicious flavour combination to explore.

As a versatile dessert, this Apricot and Almond Tart can be enjoyed on its own or paired with whipped cream or vanilla ice cream for an extra indulgent treat. It's a perfect dessert for any summer gathering or special occasion. So why not try out this delicious dessert and enjoy the burst of flavours that summer fruits have to offer!



Ingredients:
  • 1 tin (410g) apricot halves, well drained
  • 250g plain shortbread biscuits
  • 100g butter, melted
  • 250g Philadelphia  cream cheese, room temperature
  • 200g mascarpone
  • ½ cup caster sugar
  • 70g ground almond
  • 3 large eggs
  • 1 tbsp Grand Marnier or any orange liqueur
  • ¼ cup sliced almonds
Method:

Grease a 26cm loose-based cake tin and line the base with baking paper.

Preheat the oven to 160ºC, not fan bake.

Put the apricots, cut-side down on kitchen towels to drain.

Place the biscuits in a food processor and blend to fine crumbs. Add the butter and pulse to combine. Press into the prepared tin, bringing it 4cm up the sides. Make sure there is no thick edges of crumbs where the base and sides meet.

Place in the freezer while making the filling.

Beat the cream cheese until very light and fluffy and there are no lumps. Add the mascarpone, sugar and almonds and beat lightly. Add the eggs and beat until well combined then add the liqueur.

Pour into the biscuits base and smooth the top. Place the apricots cut-side down on top then sprinkle over the almonds. Do not press the apricots down.

Bake for 45-50 minutes until the centre is set and the top is lightly golden. Cool in the oven with the door wedged open a little.

Chill for a couple of hours then run a palate knife around the inside of the tin to release the crust from the side. Transfer to a serving plate and let it sit at room temperature for 30 minutes before serving. Dust with icing sugar and serve with softly whipped cream if desired.






Condensed Milk Coconut Tart



If you are looking for a delicious and easy dessert that will impress your guests, look no further than these coconut tarts. These tarts are made with buttery shortcrust pastry, filled with a sweet and moist coconut mixture. If you like coconut then you are going to love this Coconut Tarts. They are perfect for tea time, picnics, or any occasion that calls for a treat.
These Coconut Tarts are perfect make-ahead bake. They actually taste better a day after baking allowing for the full richness of flavours to develop. Store in an airtight container to keep it fresh.



Ingredients:
For the pastry:
  • 125g butter
  • 100g caster sugar
  • 60ml buttermilk **refer note 1
  • 270g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
For the filling:
  • 150g desiccated coconut
  • 2 tbsp plain flour
  • 1 tsp baking powder
  • 130g sugar ** refer note 2
  • 125ml milk
  • 120ml condensed milk
  • 1½ tsp vanilla extract
  • 60g melted butter
Method:

For the pastry: Cream the butter and sugar until well combine. Add the buttermilk and beat until light and creamy.
Sift in the flour, baking powder and salt. Combine and handle lightly to form a soft dough. Place in the fridge or freezer for about 10-15 minutes while you are making your filling.

For the filling: Combine the desiccated coconut, flour and baking powder in a bowl and set aside.
In another bowl, add in the sugar, condensed milk, vanilla extract, melted butter and milk and mix well using a whisk. Mix in the coconut flour mixture into it and whisk well to combine.

Lightly dust the work top with flour and roll out the chilled pastry. Using a cookie cutter, cut and press the pastry into a greased tart or cupcake pan.

Use a spoon or ice cream scoop to put the filling into the pastry. Bake in preheated oven at 160ºC for 20 minutes or until they turn golden brown and fully cooked. Remove from the oven and allow to cool for about 10 minutes before removing from the tart or cupcake tin.

Enjoy!




 NOTES:

1. You can replace shop bought buttermilk with homemade. Mix 1 tsp lemon juice with ¼ cup milk and leave it for 5 minutes.
2. I use ¼ cup sugar for these tarts but feel free to add a bit more if you prefer a sweeter bake.

Tuesday, 4 March 2025

Cinnamon Swirl Cake


Looking for all of the flavours from a cinnamon roll but without the proving and extra effort; then this Cinnamon Swirl Cake is for you!. This cake is a cinnamon lover's dream that is perfect enjoyed with a hot drink at any time of day.
Although cinnamon is often a flavour associated with autumn, I think this cake is far too delicious to be restricted to one season and should be made year round!


Ingredients:
For the batter:
  • 125g soft butter
  • 120g sugar
  • 3 eggs, room temperature
  • 120ml milk
  • 225g plain flour
  • 1½ tsp baking powder
  • a pinch of salt
  • 1 tsp vanilla extract
For the cinnamon filling:
  • 50g brown sugar
  • 1½ tsp cinnamon
  • 1 tsp flour
  • 30g melted butter; about 2 tbsp
For dusting:
  • icing sugar
Method:

Preheat the oven to 180ºC/160ºC for fan assist oven. Grease and flour a loaf pan or line it with baking paper.

Cream the soft butter and sugar together. Beat in the eggs one at a time. Mix the flour, baking powder and salt then sift into the batter and stir until smooth. Add the milk and vanilla extract and briefly mix.

Combine the brown sugar, cinnamon, flour and melted butter to form a spreadable paste.

Pour one-third of the batter into the loaf pan and smooth it out. Spread half of the cinnamon filling in the centre on top. Add the second layer of batter, followed by the remaining half of the cinnamon filling. Finally, add the last layer of batter on top and lightly swirl.

Bake the cake for 45-50 minutes. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Before serving, generously dust the cake with icing sugar.

Enjoy!


 

Tuesday, 11 February 2025

Beef Stew with Red Wine, Root Vegetables and Leeks

I have a lot of leeks given by a friend. Been cooking the leeks in many way. As it is a cold week I decided to cook a stew for the cold night. Browsing the web I came across this recipe by thehungrybluebird.com.

Ingredients:
  • 600g lean beef chunks
  • 1 tbsp oil
  • 1 large yellow onion
  • 2 cloves garlic, finely chopped
  • 3 tbsp flour
  • salt & pepper to taste
  • 2 cups of beef stock
  • 1½ cups red wine
  • 2 parsley sprigs
  • ½ tsp dried thyme
  • 6 carrots, peeled halved and quartered length-wise, then cut into 1½ inch pieces
  • 3 large parsnips, peeled halved and quartered length-wise, then cut into 1½ inch pieces
  • 2 large leeks, cleaned and rinsed to remove any grit, use white and light green part on
Method:

Pat the meat dry with paper towels. In a large dutch oven, add 1 tablespoon oil in the pot. Sprinkle dried beef pieces with a little salt and add in a single layer in the pot. Do not crowd the meat and brown in batches. Brown beef well on all sides and then remove to plate. Continue browning meat, adding a little more oil if needed.

Remove all the beef from the pan. Add 1 tablespoon oil and then the onion wedges. Sprinkle with a good pinch of salt. Cook and stir until golden and lightly browned, scrapping up any bits as you can, about 5 minutes. Careful not to burn. Add a little beef stock if needed to deglaze the pan. Add the garlic and cook until fragrant, about a minute.

Return the browned beef to the pan and sprinkle the flour, salt and pepper over the top. Cook and stir to incorporate and brown the flour lightly, about 3 minutes.

Pour the beef stock and wine in the pot, adding more of either so the meat is just barely covered. Stir well and scrape up any browned bits from the bottom of the pot. Stir in parsley and thyme and bring to a boil. Reduce heat to very low, cover lightly and simmer until the meat is almost completely tender, stirring occasionally about 1½ hours. Alternately, you can cook in an oven, covered, stirring occasionally.

In a large sauté pan, heat 1 tablespoon more oil. Add carrots, parsnips and leeks. Toss to coat and then sprinkle with 1 teaspoon sugar. Cook and stir until starting to brown and caramelize, about 10 minutes. Remove from heat and set aside.

When the meat has cooked and hour and a half or so, add the vegetables. Stir and continue simmering until vegetables and meat are tender about 1½ to 2 hours in total.

Season to taste with salt and pepper and enjoy.
 

Key Lime Pie



This is delicious creamy key lime pie is irresistible and so simple to prepare. Based on a classic Key Lime Pie, it features a filling that is creamy and smooth, with the bright, zesty flavour of lime, balanced by the sweetness of condensed milk. The creaminess of the filling is offset by the crisp, buttery, biscuits-crumb crust. This is a vibrant, full flavoured, make-ahead dessert that is sure to be a crowd pleaser.

Ingredients:

For the filling:
  • 115g full-fat cream cheese
  • 1x379g tin of full-fat condensed milk
  • juice and zest of 4 limes
  • 200ml double cream
For the biscuit base:
  • 115g digestive biscuits
  • 55g melted butter
  • 1 tsp light brown sugar
Method:

Start by making the base. Crush the digestive biscuits into fine crumbs using a food processor. Mix the crumbs with melted butter and sugar until well combined.

Press the crumbs mixture evenly into the base of a 36x12.5x2.5cm loose-bottomed fluted tin. Smooth the surface with the back of a spoon, then refrigerate for at least 30 minutes to set.

To prepare the lime filing, beat the cream cheese in a mixing bowl until smooth. Gradually add the condensed milk and zest from 2 limes, whisking gently. Pour in the juice from all 4 limes and continue whisking until the mixture thickens.

Pour the lime filing over the chilled biscuits base, spreading it out evenly. Place the pie in the fridge to chill for 2 hours or until the filing is fully set.

Whip the double cream in a bowl until soft peaks form. Spread the whipped cream over the set lime filing, creating swirls or peaks for texture.

Sprinkle the remaining lime zest over the whipped cream for a fresh and colourful garnish. Serve chilled and enjoy the vibrant, tangy flavours.

Enjoy!!!

Snake-shaped Yee Sang



 Yee Sang is a festive dish made for Chinese New year. As this year is the year of snake, I shapes my Yee Sang in the shape of a snake!!! Even I am so afraid for them. It's a raw fish salad that symbolizes good fortune, abundance and prosperity. You may omit the raw fish is your have vegan guest.

Design: Snake-shaped to symbolize longevity and good luck
Ingredients: Fruits (mango, pamelo), vegetables (carrots, moolie, purple cabbage, spring onions, corianders, kaffir lime leaf) crunchy toppings (wontan skin, peanuts, sesame seeds)
Dressing: Plum sauce, sesame oil, honey, apricot jam, lime or lemon juice, 
Toss: The prosperity toss (Lo Hei) where everyone tosses the ingredients in the air and shouts auspicious wishes!

Saturday, 11 January 2025

Fudgy Vegan Brownies




Seriously, these are so good you will never go back to a boxed brownie mix again. These vegan brownies are easy to make, perfectly fudgy with rich chocolate flavour and gorgeous shiny, crackly crust we all love! A total crowd pleasing and homemade recipe.
Plus, they are made without black beans or avocado, just good old fashioned brownie ingredients that you can't even tell are vegan. Can be made gluten-free

Ingredients:
  • 160g plain flour, or gluten-free flour if use
  • 60g cocoa powder
  • 1 tsp instant espresso powder, optional
  • ½ tsp salt
  • 250g sugar
  • 120g vegan butter block
  • 120ml non dairy milk
  • 150g dark chocolate, finely chopped
  • 3 tsp vanilla extract
  • 85g chocolate chips
Method:

Preheat the oven to 180ºC/160ºC for fan assist oven. Grease a 20cm square cake tin and line with a baking paper.

Sift together the flour, cocoa powder, expresso powder and salt.

Place the butter, sugar and milk in a pan over a low heat. Stir until the butter is melted and the sugar is fully dissolved. It should be hot but not yet boiling.

Remove the pan from the heat and add the vanilla extract and chopped chocolate. Stir until the chocolate is fully melted.

Add the sifted dry ingredients and stir until fully combined. Gently stir through the chocolate chips, don't mix too much at this point as you don't want them to melt into the batter.

Transfer the batter to the prepared tin and spread it level. Bake for about 20 minutes until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter. If it comes out clean they are over-done so be careful not to leave them in too long.

Leaves the brownies to cool completely in the tin before slicing them. Store in an airtight container at room temperature.