Whoa, did someone says Guinness? And Chocolate? Guinness Brownies

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Guinness. Lovely Guinness. Wonderful on its own, and it would seem, pretty good with chocolate too, but in honesty I already knew that, as evidenced here and here.

Because Guinness is good for you, I fervently believe that these brownies will have health giving properties. It is a mere detail that they contain stuff which may not form part of a calorie controlled diet, for the reason that these are so beneficial is that I defy anyone not to sit down with one of these bad boys and a cuppa and not feel completely restored, or else just a little bit better about the trivialities of life. Here is some photographic proof of the restorative properties of Guinness, from a small visit to Dublin more years ago than I would like to admit.

Has Guinness

Gets smiley

This is not necessarily a shameful attempt to get in early on the whole ‘what shall I cook for St Patrick’s Day?’ internet traffic, more an encouragement for those who may be pre-disposed to celebrate the day with a pig under their arm/wear a ‘Kiss Me, I’m Irish’ t shirt/don a snazzy leprechaun hat to do something slightly less predictable. Actually, scratch that. This blog is no place for sanctimony and so this is not the time and place to tell people how to live their lives.  You crack on with whatever it is you’re planning, but make these brownies as well, because they are amazingly glorious. In fact, don’t wait ‘til St Patrick’s Day to make them. Make them now.

You’re welcome. Slainte!

Guinness Brownies, adapted from 'Baked in America' by David Muniz and David Muzniak

Makes 12 humungous ones

Ingredients:

8oz plain flour

6oz plus 2 tablespoons cocoa

½ tsp salt (or taste the batter once it’s mixed; you might need a smidgen more)

12oz dark chocolate - I used 72% cocoa. Go big or go home.

6oz white chocolate

6oz unsalted butter, cubed

6 large eggs at room temperature

12oz caster sugar - original recipe says granulated but, not for me.

1 tsp vanilla extract

16fl oz Guinness, at room temperature

9oz milk chocolate chips

Method:

Preheat the oven to 190c

Grease a 12 x 9 x 2 inch pan really, really well. I then line it with foil, in a bit of a cradle style so I can lift the brownies out afterwards.

In a large bowl, mix the dry ingredients – the flour, the cocoa, the salt.

Place a heatproof bow over a pan of simmering water and melt the white and dark chocolate and the butter. Don’t allow the bottom of the heatproof bowl to touch the simmering water or you risk the chocolate seizing. Set aside to cool a little. You don’t want it so hot that it will ‘cook’ the eggs when you add them.

Talking of eggs – in yet another bowl, beat the eggs and sugar until the mixture becomes light and creamy and the beaters/whisk leave a ribbon like trail when you pull it out of the mixture.

Put the mixer onto medium and carefully add the melted chocolate mixture, stopping periodically to scrape down the sides of the bowl. Ensure that the mixture is completely amalgamated together. Reduce the speed to low, add the vanilla and then add the flour mixture in stages, allowing the flour to mix completely into the batter before adding more. Do not overbeat.

Finally, continuing with the mixer on low, add the Guinness, and mix until everything is well combined.

Carefully pour the batter into the prepared tin, giving it a bit of a shake so it all levels out and fills the corner of the tin. Once the mixture has settled, scatter the chocolate chips over the top.

Bake in the oven for about 30 minutes, or until a knife inserted into the centre emerges with set crumb, not raw mixture. Do not overbake. The mixture will probably shrink from the edges of the pan.

Allow the brownies to cool completely before cutting into big slabs/removing them from the tin. I put mine in the fridge to speed the process a bit. I have no idea if this is correct but patience and Guinness and chocolate have never really gone together in my life, so….

Cake!!!! Lemon and Blueberry Layer Cake

 

 

 

I don't make enough cakes for this blog, or for anybody or anything, really. And I should, because I have really enjoyed pottering around in my kitchen, whisking and tasting and creating something that looks ever so pretty. And whatever else I make and do, baking is the biggest challenge; it's a scientific thing; no hurling of a bit of this and a bit of that, hoping that something amazing will take place. Oh no, it's 'get the scales out' time. And be prepared to take the consequences if you stray too far from the path.

 

However, there was a little straying that took place here in terms of the ingredients for this recipe. In my Hummingbird Bakery cook book, this started out as lemon and raspberry, but I decided to ring the changes by turning this into a blueberry cake, for blueberries and cakes are lovely. I'm thinking blueberry muffins, yum.

 

There are some significant adaptations to the original recipe therefore, and it doesn't really bare too much resemblance to the original. I substituted yoghurt for the original buttermilk, as I have a memory of a lemon cake made with yoghurt which was completely delicious. I also tripled the lemon zest content - If a cake is going to be lemon cake, then it has to be lemon. I don't want you to think that this 'zings' with too much lemon; it doesn't. It 'sings'. Just the way I like it.

 

I don't like making icing with the usual full fat cream cheese. It's too unstable and I think it turns frosting to liquid without too much sleight of hand. I prefer Mascarpone. It is far more well behaved and I love the creaminess it beings to frosting. The frosting below is ample for this cake -you could frost the sides if you wanted, but I decided on less is more and left the remainder of the frosting to be devoured by a passing Lola, or Finn, or dad.

 

 

Lemon and Blueberry Layer Cake

 

 

Cuts into 10 - 12 slices

 

For the sponge

110g unsalted butter, softened

380g caster sugar

320g plain flour

4 tsp baking powder

320ml natural yoghurt

zest of three lemons and the juice of one

3 large eggs

salt to taste

 

80g blueberry jam

 

For the frosting:

I tend to eyeball and taste frosting to get it to the consistency that I want, but it goes a little bit like this:

 

150g unsalted butter, softened

250g mascarpone cheese

500g icing sugar

zest and juice of 1 lemon

 

To decorate:

Grated zest of a lemon

A handful of blueberries

Method:

 

 

 

Preheat the oven to 170 degrees and line two large cake tins with greaseproof paper.

Make the sponge by creaming the butter and the sugar together until light and fluffy.

 

 

 

Add the eggs, one at a time, putting a couple of spoonfuls of flour in with the last egg to prevent the mixture from splitting.

 

Add the zest and the lemon juice and mix until combined.

 

 

 

Lastly, add the flour and the baking powder and the yoghurt alternatively, taking care not to overbeat. Mix until just combined.

 

Divide the batter between the two tins and bake for 20-30 minutes until golden brown and an inserted skewer comes out clean.

 

 

 

Meanwhile, make the frosting by gradually mixing the butter, the mascarpone, the icing sugar, lemon zest and juice and together on a low speed with the electric whisk until combined and there are no large lumps of butter and the icing has lost its grainy texture.

 

Once the sponges are cool, assemble the cake by placing one layer on a large plate.

 

 

 

Spread with a layer of blueberry jam and top with 3-4tbsp of frosting, smoothing out with a palette knife.

 

 

 

Sandwich the second layer on top and frost the top of the cake (and the sides if you want).

 

 

 

Decorate with a few blueberries, some lemon zest and a sprinkling of icing sugar. 

 

Full of Eastern Promise - Pistachio Yoghurt Cake with White Chocolate and Cardamom Frosting

 

 

A rather tenuous link here between the phrase that makes me think of Turkish delight and the fact that this has rosewater in the frosting, but what I will say is that this is from Silvena Rowe's wonderful book 'Orient Express' which is full of luscious recipes from the eastern Mediterranean and (slightly further) beyond... and the cake is full of pistachios...so when I say Turkish I am not that far from the actual truth.

 

This is a cinch to make if you have food processor. The basic gist is that you just blitz the stuff that needs to be blitzed and then add the rest of the ingredients and then blitz some more. Put it into a prepared tin and you are done. And since I found myself a 10 cm cake tin, it means I can have my cake and eat it, since I don't have to make a full size cake and then be responsible for eating it all. Which unfortunately in the long term is probably a good thing.

 

Anyway, the coarse texture of this cake marries well with the cream topping, and even though I had no rose petals to garnish (a month too early for my garden, I fear) this cake still looks beautiful unadorned, the swirl of frosting hiding the nutty, ever so slightly verdant centre. Try it; it's lush!

 

Pistachio Yoghurt Cake with White Chocolate and Cardamom Frosting adapted from 'Orient Express' by Silvena Rowe

 

I halved the recipe below to make a cake that cuts into 4- 5 slices. The ingredients below make a cake that cuts into 8 - 10 slices

 

For the cake

 

200g ground pistachios

1/2 tsp ground cardamom

150g unsalted butter

225g self-raising flour

185g caster sugar

3 eggs

125ml thick yoghurt ( I used strained Greek yoghurt 0% fat - it worked!!)

a pinch of salt (optional)

 

For the frosting:

 

100g white chocolate

200g cream cheese

1/2 tsp rose water

1 tbsp icing sugar

1/4 tsp ground cardamom

1-2 small edible roses

1 tbsp icing sugar

 

 

Method

 

 

 

Preheat the oven to 180°C/gas 6. Butter and line a 20cm cake tin with baking paper.

 

 

 

Blend the ground pistachios, cardamom, butter, flour and sugar in a food mixer. Then combine with the eggs and yoghurt in a mixing bowl.

 

 

 

Pour the mixture into the cake tin and bake in the oven for one hour. Cover the cake with foil halfway through cooking then allow to cool on a rack.

 

 

To make the frosting, melt the chocolate in a bowl over a saucepan of simmering water, and allow to cool. In a separate bowl combine the cream cheese with the rose water, then add the cooled chocolate. Sift in the icing sugar and sprinkle in the ground cardamom. Mix well until you have smooth cream.

 

 

 

Serve cake accompanied by the chocolate and cardamom cream. Sprinkle with edible roses and dust with icing sugar. (I just covered my cake in frosting instead of serving it separately; a frosted cake is such a pretty thing!)

The ultimate family meal without breaking the bank - Sunday Roast Dinner, courtesy of Morrisons

 

 

You may be aware that Morrisons has embarked on a campaign to emphasise the fact that on 1000s of everyday products they have reduced their prices, making them cheaper than before. This, of course, is wonderful news to the ordinary customer who increasingly seems to have less and less money in their pocket, but that money has to stretch to cover those basics that had to be covered when everyone felt just a little bit more comfortable. It was with enthusiasm therefore that I volunteered to become a #MorrisonsMum, and visited my local Morrisons to see just how I could make my shopping budget go a little bit further, and to see the great produce on offer.

 

If the weather had been slightly kinder, then I may have ventured down the barbeque route, sampling some of the wonderful looking cuts of meat from the butcher, or perhaps would have suggested a picnic with the family, after visiting the deli and buying some excellent meats and cheeses, but living in the North, there was always a chance that wall to wall sunshine would be at a premium, so I reverted to the old faithful, the family meal that puts us all around the table on a Sunday afternoon, chattering and enjoying one another's company: a roast dinner with all the trimmings.

 

 

 

My choice to do this meant that I could take advantage of some of the great offers on fruit and vegetables on 'Market Street'. It is so pleasing to see that fruit and vegetables, so vital in a healthy diet, are prominent amongst the new 'cheaper' prices. I bought carrots, broccoli and onions for a great price, and also bought Morrisons 'Signature' King Edward potatoes in the hope they would produce a suitably majestic roast potato. I was not disappointed.

 

 

 

Morrisons also had excellent offers on beef joints this week and it meant that I could buy a substantial topside joint which if it wasn't devoured during the meal, accompanied by a dash of horseradish and an unctuous homemade gravy, would be great for sandwiches the next day. Finally, a walk along the drinks aisle revealed so many wines that I was tempted by, but I selected a Morrisons Specially Selected Rioja, it being a favourite wine in this house, and again being competitively priced.

 

So, the roast dinner. Well, here is how I do it...

 

Roast Beef Dinner with Roast Potatoes, Yorkshire Puddings, Vegetables and Homemade Gravy

 

Serves Lola, Finn, Mum, Dad and two others

 

Ingredients:

 

Yorkshire Puddings

 

3 Morrisons free range eggs

300ml Morrisons milk

200g Morrisons plain flour

2 tsp dried thyme

 

1kg of Morrisons 'Signature' King Edward Potatoes

3 tbsp. goose fat

1.1kg joint of Morrisons Topside at room temperature

1 Morrisons onion, peeled and sliced

salt and pepper

300g Morrisons carrots, peeled and sliced

1 head of Morrisons broccoli, separated into florets

 

To accompany - horseradish sauce

 

Method:

 

 

 

Firstly, make the Yorkshire Pudding batter. Combine the milk and the eggs together thoroughly, then slowly start to add the flour, whisking vigorously to ensure a smooth batter without any lumps. This may take a few minutes. Once the batter is smooth, stir in the dried thyme. Allow the batter to stand for at least half an hour before using.

 

 

 

Next, peel your potatoes and cut them into decent size chunks. For the average size potato I tend to just cut them in half. For bigger potatoes, cut them into thirds. Put them into a pan of salted water and bring them to the boil and allow them to simmer until they are just par-boiled. If you can feel the potatoes yield slightly when you stick a sharp knife into them, then they're done. Drain, but reserve the potato cooking water for gravy. Allow the potatoes to steam by covering them with a clean tea towel until required.

 

 

 

To prepare your beef, take the sliced onion and scatter them across the bottom of the roasting pan. The aim is that they provide a 'bed' for the beef to sit on. Remove any packaging from the beef, sit the beef on the onions and then season the beef. Once cooked, the soft, slightly caramelised onions will add wonderful flavour to your gravy.

 

Place the beef into the middle of a preheated 180c oven. By approximate rule, for medium beef you should allow 20 minutes per 500g plus 20 minutes. I cooked my beef for about 70 minutes. Baste occasionally.

 

About 20 minutes after the beef has gone into the oven, put the goose fat into a roasting tin and put at the top of the oven. Allow the fat to melt and become very hot. Meanwhile, shake your potatoes together under the tea towel in the colander to rough up the edges and therefore create lots of gloriously golden crispy bits!

 

 

 

Once the fat is melted, bring the roasting tin out of the oven and place it on top of the stove, over a heat if your roasting tin will stand it. Quickly add your potatoes, coating them in sizzling fat. Immediately put the potatoes on to the top shelf of the oven. Check them periodically, turning them over so that they crisp up evenly and don't burn.

 

Next, using either special Yorkshire Pudding tins, or muffin tins, (which I use) pour a little oil into the bottom of each 'mould'. Once done, place these in the bottom of the oven, allowing enough time for the oil to become very hot. Transfer your Yorkshire Pudding batter into a jug so it is easy to pour into the tins when the time comes.

 

Now is time to quickly peel and prepare your vegetables. Of course you might decide to prepare your vegetables when you prepare the potatoes, in which case I would be now opening the wine. However, if you haven't done so, peel the carrots and slice them. Put them into a pan of salted water. Prepare your broccoli and either put in a separate pan of salted water, or if you have a steamer, steam them above the carrots, once you begin to cook the carrots.

 

Once the beef is cooked, take it out of the oven and put it onto a plate before covering it in foil. Reserve the residue left in the bottom of the roasting pan to make your gravy. When the beef is out of the oven, increase the temperature up to about 220c, turn your potatoes in the fat for the final time. Move the potatoes down to the middle shelf. By now, the oil for your Yorkshire puddings should be very hot. Put these tins onto the top shelf and then pull the shelf out with the tins on them. Carefully pour the batter into the Yorkshire pudding tins, about a third of the way up the moulds. The oil and the batter should sizzle. Once finished, quickly but carefully put the tins back in the oven, shut the oven door and do not open it for twenty minutes. If your oven door has a window in it, this of course is a less daunting prospect...

 

Allow the beef to rest for about 20 minutes. Whilst the beef is resting and the Yorkshire puddings and potatoes are cooking, put your vegetables onto cook using a medium heat and make the gravy.

 

Decant as much fat as possible from the residue left in the bottom of the pan you roasted the beef in. (I have been known to pour all the juices into a jam jar and put it in the freezer; it solidifies the fat slightly on the top of the beef juices so it is easy to get rid of). Put the pan with the beef juices and caramelised onions onto the top of the hob. and add the reserved potato cooking water as required. Use a wooden spoon to scrape up the residue into the liquid. Once the liquid begins to look like gravy, cook for a little longer to allow the gravy to thicken to the consistency you require. Taste for seasoning. Reduce the heat under the roasting tin if necessary.

 

Begin to carve the beef; pour any juices from the beef into the gravy. Once carved, put back under the foil to keep warm.

 

By this time, your Yorkshire puddings should have puffed up significantly and be more or less ready. Your potatoes should also be done and your vegetables be ready. Pour your gravy into a warmed jug or gravy boat.

 

 

 

You could plate up yourself. Personally I just put everything into (or onto) warmed dishes and allow everyone to dig in as they wish. Get everyone in, pour the wine, sit down, enjoy.

 

So how much did it cost? Well, the total cost of all of the ingredients used plus the wine was approximately £22.00, so at around £3.70 per serving I would say that for the most prestigious meal of the week, Morrisons are right when they say 'I'm cheaper!'

If you want to compare the prices you pay with the prices you could pay, visit http://www.morrisons.com/pricecuts/ for more details.