Wednesday, 24 November 2010

Apple and kalonji onion seed chutney

Following the success of my Autumn Blend Super Muesli, here's the second of my seasonal offerings for you, this time in the form of a tangy, eastern-spiced chutney, guaranteed to make your cheese sandwiches ring with excitement.

The apples are from my Grandma's garden in Devon, and the chillies, kalonji black onion seeds, and other spices are from the fabulous Helen's Health Foods shop, near my Mum's house in Weymouth. I made it about a month ago on a trip to the West Country, and now it's had plenty of time for the flavours to meld and mature. I have to say, it tastes pretty good.

As with the muesli, I'm selling the chutney exclusively to readers of For Those That Love To Eat at a special price of £3.00 per jar.

It's another very limited run, so if you fancy turning your next Ploughman's into something rather special, get in touch quick:

Look forward to hearing from you!

Tuesday, 23 November 2010

Bitter sweet symphony

One could rarely complain about eating a brownie. A mixture of chocolate, butter, eggs and sugar, it would be pretty difficult to go wrong. I've munched on a few of late, and have never been disappointed, but find them most satisfying when the rich, gooey indulgence of it all is balanced by bitter notes from proper dark chocolate.

I've been meaning to try out this recipe for St John's Brownies at home for a while now... I've made it, and the Rochelle Canteen variation a few times in catering volumes, but wanted to give it a road test in domestic conditions.

After having knocked a batch up yesterday evening, I left a tray full in the fridge to cool over night. Judging by the fact that half of it had been schnaffled by my housemate by the time I returned, I think it's fair to say the recipe was a success.

Dark chocolate brownies

Makes a 20 x 30cm tray full
200g dark chocolate (70%+ cocoa)
200g unsalted butter
3 eggs
250g sugar
50g flour
50g cocoa
100g hazelnuts

Preheat the oven to 160 degrees C, and grease and line a baking tray with baking parchment. Melt the chocolate and butter together in a bowl over a pan of simmering water, or in the microwave. Leave to cool slightly.

Mix the eggs and sugar together in a large mixing bowl, using either an electric whisk, or a lot of elbow grease, until pale, smooth and doubled in volume. Fold in the chocolate / butter mixture. Sift in the flour and cocoa, add the hazelnuts, and pour into the baking tray.

Bake in the oven for 25 minutes or so. The brownie is done when the mix no longer wobbles in the centre when the tin is gently shaken. You want a papery skin on the top, and a slight stickiness in the centre.

Leave to cool for ten minutes in the tin before turning out onto a board. The brownie will be easier to slice when it's cooled completely, but it depends if you can wait that long.

Note: You can also omit the cocoa for a slightly less bitter brownie.

Wednesday, 3 November 2010

Autumn Blend Super Muesli - available now (finally!)

After much tweaking and tasting, the first of my limited edition range of muesli’s is now available for all those of you out there who love to eat! This one, the Autumn Blend, is inspired by the fruits and flavours of the season, with a fulfilling combination of apple, cinnamon, red raisin, and bramble, plus lots of toasty oats, nuts and seeds.

As with everything I make, taste certainly comes first, however, you might like to know that my Autumn Blend Super Muesli contains absolutely no added sugar, salt or fat, it’s wheat free, high in fibre, and chock full of vitamins and essential omega oils. The perfect breakfast for those that love to eat.

Order yourself a bag or two by email:

400g = £2.50
800g = £4.50

I will either post your order out to you (postage and packaging cost tbc - I’m not quite that organised) or hand it over in person if our paths are likely to cross anytime soon.

Look forward to hearing from you!