Tag Archives: Cooking

Peanut Butter Brownies

Chocolate brownies are a big hit in our house, especially when made with beetroot, but on this occasion I decided to try a different recipe, from the May edition of The Good Food magazine. I had seen and forgotten about this recipe until stumbling across it a couple of days ago. I don’t know about you, but my usual decision process for sampling a new recipe is by how the picture appears and whether or not it makes me salivate just by looking at the page – this recipe certainly ticked the box!

It’s quite a quick and easy recipe and the results were excellent, even though I do say so myself. The brownies had a slight crunch on the outside, but were beautifully gooey on the inside, just as they should be. A testament of how good they are – my husband has asked me not to make them again as he finds it impossible to resist and has no willpower to only have one or two squares!

PEANUT BUTTER BROWNIES

225g crunchy peanut butter
200g bar dark chocolate , broken into pieces
280g soft light brown sugar
3 medium eggs
100g self-raising flour

Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.

Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.

Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.

My hubby has asked that I stop making cakes for a while as he thinks his waist line is expanding too quickly! I couldn’t resist making these though, and did think that as they’re cut into small squares, he could at least have some portion control. Four squares later, it appears he has no control! So either I stop baking (yeah right!) or he finds some willpower – or buys larger trousers!

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Spanish Cod

I’m an advocate for quick and easy mid week suppers, when time is fast disappearing after a busy day and you want a tasty satisfying meal in minutes. There are a plethora of speedy suppers to chose from, but this is one of our family favourites, being flavoursome, hearty and relatively healthy (omit the Chorizo if you want to be completely virtuous!). It has even converted my daughter, the long standing fish hater (she calls herself a nonfishatarian), although she will still only eat sea creatures that aren’t ‘fishy’, so no mackerel of sardines will be passing her lips for now – I can live in hope that she will eventually discover that her taste buds would appreciate these ‘fishy’ flavours!

This recipe works well with any meaty white fish, in this instance I used cod, although I have used huss in the past which is equally as good. If you don’t like fish, this would also work well with chicken, although the cooking times would need to be increased.

Spanish Cod – serves 2 generous portions

½ tbs oil (I used oil from my sprayer to coat the bottom of the pan)
1 onion, sliced
2 cloves of garlic, finely sliced
125g Chorizo sausage
1 courgette, sliced
½ chilli, seeds removed, finely chopped
Juice of ½ lemon
1 tin cannelloni beans, drained
1 tin of chopped tomatoes
Handful of parsley or basil
2 cod fillets

Fry the onions and garlic for 5 minutes until soft but not browned, add the chorizo until the oil begin to seep out from the sausage. Add the courgette and fry gently, stirring frequently, until slightly soft. Add the chilli and lemon juice, followed by the tomatoes and beans. Bring to the boil and simmer gently for 5 minutes. Add the herbs and place the fillets on top of the sauce. Cover the pan and gently simmer for 5 or 6 minutes, turning once, until the fish turns opaque and flakes.

Serve in bowls with crusty bread and a glass of Chenin Blanc, Sauvignon Blanc or Pinot Grigio.