The Ultimate chocolate brownies recipe.
Luscious, special brownies with a crisp and fragile top and moist inside, made with extra virgin olive oil instead of butter.
This chocolate brownies recipe makes 12
115g / 4oz best 70% cocoa chocolate
80ml/ 5 ½ tbsp extra virgin olive oil
70g/ 2 ½ oz self raising flour
1 level tsp baking powder
Pinch of salt
3 medium eggs
150g / 5 ½ oz caster sugar
1 tsp vanilla extract
Icing sugar for sprinkling (optional)
Place chocolate in a bowl over a pan of simmering water, making sure the bowl does not touch the water. Stir until chocolate melts. Alternatively melt in the microwave for around 20 seconds. Do not overcook in the microwave. Whisk in oil. Leave to cool.
Sift flour, baking powder and salt into a bowl. In another bowl whisk the eggs and sugar until light and pale. Stir in the vanilla extract and chocolate mix. Gently fold in the flour mix, until all is incorporated. Line an 8in / 20cm square non-stick tin with baking parchment and oil lightly. Pour in brownie mix and smooth over.
Bake in a pre-heated oven, Gas 5 / 375F / 180C for 20 – 22 minutes. Test with the point of a thin sharp knife – which should come out just clean, but slightly moist. Cool then cut into squares. Serve sprinkled with sifted icing sugar.
Will you try this chocolate brownies recipe?
Heart-shaped shortbread recipe perfect for your Valentine as they do say the way to a person’s heart is through their tummy.
225g Salted butter, softened
100g caster sugar
225g plain flour, sifted
200g icing sugar, sifted
4tbsp Rachel’s Low Fat Raspberry yogurt
A few drops of pink colouring, if required
Preparation time: 10 mins
Cooking time: 10 mins
Serves: 12 biscuits
1.Pre-heat the oven to 150C/300F/Gas Mark 2. Lightly grease a baking tray.
2.Place the butter and the sugar in a mixing bowl and beat together until pale. Add the flour and bring the mixture together until a soft dough is formed.
3.Tip the dough onto a floured surface and using a floured hand gently roll out to ½ cm thickness. Using a heart shaped cutter, cut out the dough and place on the prepared baking sheet.
4.Bake until golden brown for approximately ten minutes. Leave for five minutes on the tray to cool and then transfer to a wire cooling rack to cool completely.
5.To make the icing, mix the icing sugar with the Rachel’s Low Fat Raspberry yogurt and beat until smooth, add the colouring and beat again.
6.Using a small piping bag, pipe the raspberry icing within the contours of the biscuit. Allow to set.
Here’s a duck salad recipe perfect for special occasions and with Valentines Day around the corner, go for it!
2 Gressingham duck legs
1 carrot, peeled and grated
100g mooli, peeled and grated (optional)
1 red chilli, deseeded and sliced finely
1 bunch spring onions, sliced
150g Rachel’s Greek Style ginger yogurt
1 tbsp Hoisin sauce
1 tbsp Soy sauce Sesame seeds
Please note: Mooli is an Asian giant white radish
Preparation time: 10 mins
Cooking time: 20 mins
1.Heat oven to 200C/Fan 180C/Gas Mark 6. Score the skin of the duck legs and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray and place in the oven for 10 – 15 minutes.
2.Remove the duck legs from the baking tray and allow to rest, use kitchen paper to absorb excess oil.
3.Slice the duck into strips or shred from the bones.
4.Add the salad ingredients into a large bowl, mix all the dressing ingredients together and toss the two together.
5.Transfer the salad to a serving platter and add the duck pieces.
6.Drizzle over the dressing and sprinkle with sesame seeds.
SMOKED SALMON and ASPARAGUS WITH DILL & CHIVE DRESSING is lovely at any time of year and perfect for a Valentine treat.
salmon and asparagus
350g asparagus bunch
120g smoked salmon
100g Rachel’s low fat Greek Style Natural yogurt
20g fresh dill, chopped
25g fresh chives
chopped finely Zest of 1 lemon
Salt & pepper
Dash of olive oil
1.Remove the woody ends from the asparagus by snapping the very bottom of each spear or remove the ends with a knife.
2.In a suitable pan place the asparagus spears and add cold water until they are just covered. Bring the water to the boil and then reduce the heat to a simmer. Cook the asparagus for 3 -5 minutes until tender – check the spears with a fork before removing.
3.Meanwhile, make the dressing. In a small bowl mix the yogurt and fresh herbs, zest and seasoning and mix well.
4.Once the asparagus is tender, turn off your stove top. Remove the pan and pour the asparagus through a strainer, being careful not to burn yourself on the pan.
5.Immediately, and working quickly, layer over the slices of smoked salmon.
6.Finish with a drizzle of yogurt dressing and olive oil and serve straight away.
I love easy food hacks and am sharing some that apply to the Nutribullet.
1. Hyper-decant Wine
Letting wine breathe is nothing new, but not everyone has the resources or patience to bring a decanter to dinner. If you’ve got a high-speed blender, don’t worry about it: you can hyper-decant inexpensive wine varieties in a blender for 30-60 seconds. How cool is that?
2. Smooth And Creamy Almond Milk
Once you try this recipe for homemade Almond Milk, you’ll never want the store-bought stuff. All you need is water and almonds, then a sweetener of your choice.
Be sure to use a blender that extracts all the nutrients you need without compromising on flavor. Otherwise, what’s the point?
3. Olive Oil Mayonnaise
If you’re trying to eat dairy-free, it’s almost impossible to live without mayo. When done at home, mayo costs way less than the supermarket stuff. Try out the totally paleo friendly recipe today!
4. Best Blender Lemonade
Now before we lose you, this isn’t just lemonade, but it’s the best damn lemonade you will ever have in your entire life.
Since this recipe requires blending the lemons right in, the key is to have a blender that’ll bring out all that sweet, tangy goodness.
5. Nutrient-packed Compost
Nutrients aren’t just for your body; they’re for your plants too! This simple hack is an absolute no-brainer.
Put all your wasted food in a blender that’ll bring out all their nutrients, zap it, and pour it on the soil. It’ll look (and possibly smell) gross, but just think of how much love you’ll be putting back into your garden.
Do you have some easy food hacks?