Nutella* Brownie Bars

So many apologies for not posting recently, but I hope you will forgive me when you see what I’ve got for you today 🙂

My friend posted a recipe link on Facebook and I just couldn’t resist…

I made them but found they were a little too squidgey for my liking and the modification began 🙂

They are so simple to make and ideal for a kids baking project. Small person whipped them up in a matter of minutes.

200g of nutella*
2 medium eggs
200g flour
20cl milk

*nutella is of course a brand name, but most supermarkets will sell this as chocolate hazelnut spread.

Put all the ingredients in a large bowl and mush them all together until well mixed.

This is where you can add a handful of whatever you like to give it a little texture. I halved the mixture and added a handful of crushed peanuts to one half and a handful of sugar balls ( more usual on the top of cakes I know, but they make a really fun multicoloured interior for small people)

Stir any of your extra ingredients into the mixture and it’s ready to be baked.

If, like me, you have two flavours but only one want to do one bake, just line your tin with paper as normal, but make a peak fold in the middle and voila, as they say in these parts, you can fill up each half with a different mixture.

Bake at 200 degrees for around 20 minutes, until you can poke it with a cocktail stick and it comes out with a tiny smudge of mixture on it. You have to make sure you don’t over bake this as it is supposed to be slightly gooey in the centre.

Leave to cool in the tin for 15 minutes then transfer onto a cooling rack. As tempting as it is to dive straight in it’s best to try and wait at least 30 minutes so they don’t crumble too much when you cut them.

When cooled, cut into bars or squares and store in an airtight tin.

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**more pictures will be uploaded as soon as small person has stopped hogging the pc 🙂

Couscous Stuffed Cabbage Leaves

My Small person announced in the supermarket the other day that she ‘really liked that frilly kind of cabbage’. When I picked myself up off the floor and put the savoy cabbage in my trolley it occurred to me that there are quite a number of leaves a whole cabbage and only 2 people in our house at the moment so I had better come up with some cabbage recipes quick smart.

My big sister has also been asking for some good low fat healthy recipes, not something HillyWillys kitchen is known for, so I thought I should try and come up for something for her as well. Hopefully she’ll like it as much as small person did.

This is a great tasting low fat dish on its own as a starter or served with a green salad and coleslaw as a main. If you happen to have any parcels left over wrap them in foil and keep in the fridge overnight and they can be eaten cold as a snack.

Couscous Stuffed Cabbage Leaves

Ingredients

6 large Savoy Cabbage leaves
500ml Vegetable stock
200g pre-cooked couscous*

*You can put just about anything into couscous to jazz up the flavour, but this is what I used in mine.

150g of dried couscous
25g raisins
Pinch of dried mint
1/2 tsp dried mixed herbs
2tsp dried mixed pepper
(if you wish to use fresh pepper add 20g of finely chopped mixed peppers with the chopped tomato)

Place ingredients into a bowl and cover with boiling water. Cover and leave for 5 minutes. Once the water has absorbed into the grain stir in 1tsp of olive oil, 1tsp lemon juice and 1 finely chopped cherry tomato .

Take the cabbage leaves and cut away the hard white stalk
Image. Drop the leaves into boiling vegetable stock and blanch for 1 minute ( if you are using red or white cabbage you may have to leave for an extra minute) until slightly softened.

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Take each leaf ( bring together the two edges where the stalk was cut away so you have a solid flat leaf ) and place a small amount of couscous in the middle of the leaf.

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Wrap the leaf into a small bundle by bringing the bottom of the leaf up to cover the filling, then fold in the left then right sides and roll the bundle upwards.

Tightly pack the stuffed leaves into an oven proof dish and cover with the stock you used to boil the leaves. Cover and place in a 200 degree oven for 25 minutes. Uncover and cook for a further 10.

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If you wish you can serve with a spoonful of low fat crème fraiche or a sprinkle of grated cheese on top.

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A Bientot.

Chocolate Lime Macaroons

Well hello there. It’s been a while I know, but I just haven’t been feeling the baking mojo of late. A seemingly endless round of family illness and grotty cold weather had left me feeling rather uninspired.

The good news is that this week the sickness has abated and I’m slowly getting back into the kitchen 🙂

My first post flu cravings were for comfort and sweetness. What better than a coconut macaroon to cheer me up. But, as it’s me in the kitchen, it’s a coconut macaroon with a twist. Of course I turned to chocolate as a first choice, but i thought this might make it a little sickly and there was a little extra something needed to take the edge off so I dabbled with a little lime. The results were just what I needed.

This is a very simple recipe and quite quick to make too. They are ideal as a biscuit replacement with your afternoon cuppa, but pretty enough to be served at a high tea.

Chocolate Lime Macaroons

2 egg whites
100g caster sugar
160g desiccated coconut
Grated zest of 1 lime
Juice of 1/2 a lime ( reserve the rest in case your mixture isn’t quite wet enough)

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200g dark chocolate

50ml single cream

Place all of the ingredients into a large bowl and mix together. The best way of doing this is with your hands. It will feel very dry to start with but you really need to squeeze the ingredients till they start to come together. If it’s not pressing together add the reserved lime juice 1 tsp at a time.

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Turn out your mixture onto a greaseproof sheet and press it firmly into a square about 1 cm thick.
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Take a small cookie cutter and press firmly into the mixture.
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Very gently transfer to a lined baking sheet. You will need to be quite delicate when easing the shape out onto the tray as this is a VERY crumbly mixture.

Keep cutting and repressing your mixture until it is all used. I had enough to make 24 hearts.
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Place the tray in an oven preheated to 180degrees for 10- 15 minutes, just until the coconut has started to brown.

Remove from the oven and let cool on the tray for 5 minutes to allow them to firm up a little before placing on a wire cooling rack.
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When the macaroons are completely cool melt the chocolate and stir in the cream until it is completely blended.
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Dip the macaroon in the chocolate ganache and place onto greaseproof paper  until the chocolate is set.
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These can now be kept for up to a week, ( if you have a stronger will that I ), in an airtight container.
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A Bientôt.

Marvellous Moreish Muffins

I haven’t actually been in the kitchen very much of late as my lovely hubby has been cooking up a succession of delicious curries and Thai dishes for us, I’m hoping he’ll guest spot here one day with his fabulous spicy pork salad but up till now he can’t be persuaded.

That said I have been allowed in to make the odd dessert or two and I have found one of the simplest and most reliable muffin recipe I’ve ever used. And this is what I’m going to share today. This is a quick bake too- no more than 30 minutes start to finish.

This is so simple and delicious that it’s great for novice bakers, kids and old hands alike, and the variety of flavours are as limitless as your imagination!

I will start by giving the plain muffin mix recipe and method then go through a few variations after. These ingredients are enough for 6 large muffins. If you happen to have run out of muffin cases then it works just as well in cupcake cases and you will get 10 ( guess how I found that out!)

Marvellous Moreish Muffins.

In a Bowl

150g Plain Flour
1tsp baking powder

In a large Jug

1 egg
60g sugar
2tbsp oil
100ml milk
1/2 tsp vanilla essence
ingredients (Now for the chocoholics amongst us if you want to make chocolate sponge as well, simply replace 25g of your flour with cocoa powder)
Mix the egg,milk, oil and sugar together in the jug.

Pour the egg mixture into the bowl gradually and mix until combined *
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Spoon mixture into cake cases and put the tray in the oven at 160C for 20 until set and cracked at the top if not quite set put back in for a further 5-10 mins
So the plain muffins are delicious, but they are well, plain so let’s have some fun!

*Just before you spoon the mixture into the cups is a great time to start being creative. You can add just about anything here, chunks of fruit, chocolate, nuts or combinations of all 3 of those things. I have found that around 100g of ‘extras’ is about right, but if you are adding things like oats or desiccated coconut you may need a tiny bit more milk as they will absorb some of the moisture in your mix.
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(Now for the chocoholics amongst us if you want to make chocolate sponge as well, simply replace 25g of your flour with cocoa powder)

Here are a few flavours I’ve already tried;
Oatmeal honey and raisin
Apple and cinnamon
Chocolate chunk
Chocolate cranberry and coconut.
Marvellous Moreish Muffins
I’m quite sure I’ll be making more, I’m already tempted for a chocolate and orange, but do let me know what flavours are your favourite.

A Bientôt

Speedy Spicy Tomato Carrot & Apple Soup

There’s nothing nicer on a drizzly damp night than some spicy home made soup, and it just so happens that’s exactly what we had for tea tonight.

There’s also nothing nicer than something that only takes 20 minutes to prepare and cook.

So here is a very quick recipe for a very quick meal.

Tomato and Apple Spicy Soup

1 Onion
2 tsp Tomato Puree
200g ( half a tin ) Chopped Tomatoes
1 tsp sugar
1 Potato
4 Carrots
1 Apple
1l Vegetable Stock
1/2 tsp Cayenne Pepper

Roughly chop the onion and put in a pan with a drizzle of olive oil, tomato puree and sugar. Stir well until the onions are coated in the puree then add the chopped tomatoes. Cover and cook for 5 minutes.
cook tomatoes and onion
Roughly chop the carrots, potato and apple and add to the pot, stir well for a couple of minutes and add the vegetable stock and cayenne pepper.

roughly chop veg
Boil for 15 minutes until the veg are tender then blend. Serve up with a splash of cream or a dollop of creme fraiche and some warm crusty bread.
serve with creme fraiche or cream
Simple, quick and delicious.

A Bientot.