Tag: cup butter

Dark chocolate brownies

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These classic chocolate brownies are made extra-special with a delicious choccie glaze. They can be stored in an airtight container for up to 2 days

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Ingredients

For the brownies:

½ cup butter
3oz plain chocolate, chopped
1&frac13; cups sugar
2 large eggs
1 tsp vanilla essence
½ cup plain flour
½ cup chopped walnuts

For the chocolate glaze (optional):

&frac13; cup whipping cream
1 cup plain chocolate chips
1 tsp vanilla essence

Method

Add the butter and chocolate to a medium pan over low heat. Stir frequently until melted and smooth. Remove from the heat and stir in the sugar, eggs, vanilla, flour and walnuts until well blended.
Spread the batter evenly in a buttered and floured 8in square baking pan.
Bake at 180°C/160°C fan/350°F/Gas Mark 4 for 25 to 30 minutes until the edges feel firm to the touch and begin to turn a shade darker.
Meanwhile, make the chooclate glaze. In a small pan, stir the whipping cream and chocolate over low heat until melted and smooth. Stir in the vanilla essence.
Run a knife between the pan rim and the brownie. If desired, spread with the chocolate glaze. Allow to cool in the pan on a rack for about 1 hour. Cut into 9 or 16 squares.

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Nutritional information per portion

Calories 195(kcal)
Fat 12.0g
Saturates 5.8g
Salt 0.1g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Old-Fashioned Cracker Dressing & Stuffing – Do You Dare?

Here we go again, delving into the treacherous topic of
changing up your traditional Thanksgiving side dishes. This time, it’s an
old-fashioned cracker dressing vying to be that surprise, uninvited guest.

Sure some you alternative lifestylists may go for the
cornbread, but generally, bread-based variations rule the day. There’s a
great reason for this; they’re easy, delicious, and most importantly, very
familiar. Therein lies the problem.

Why mess with past success? Your loved ones wait all year
for your Thanksgiving feast, so why take the chance of disappointing them on
the big day? You have the entire rest of the year to do that.

Anyway, I’m not going to try and convince you that this is a
superior dressing, or that you should change your regular routine, but if
you’re someone who’s looking for a change of pace dressing, that’s still very familiar and
comforting, this could be the one.

Of course, you can use whatever ingredients you normally add
to your bread dressing, and it should work just the same. By the way, I never
stuff my turkey, so if you choose to use this as a stuffing, please refer to
the roughly one million Thanksgiving turkey cooking guide linked online. Enjoy!

Ingredients for 16 portions:

1 pound saltine crackers (4 sleeves)

1/2 cup butter

1 large or 2 small yellow onions, diced

3 or 4 ribs of celery, diced

1 tsp salt, or to taste

1/2 tsp freshly ground black pepper

cayenne to taste

1/2 tsp dried sage

1/2 tsp dried thyme

1/2 tsp dried rosemary

2 3/4 cups chicken or turkey broth

1/2 cup cream or milk

1 or 2 eggs

*Tip: you can cook a small nugget in a pan and taste for
seasoning

Bake at 375 degrees F. for bout 45 minutes

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Lambage Rolls! Lamb & Rice Stuffed Cabbage Leaves with Almonds and Currants

My love of cabbage rolls is deep and unconditional. I almost
always make the same version, based on my Aunt Angela’s famous recipe, but once
in a while, just for the hell of it, I’ll use lamb instead of beef.

I love lamb
burgers and lamb meatballs, so it’s no surprise that I love lamb-stuffed
cabbage rolls, and I’m happy to report that these particular “lambage” rolls
were the best non-beef version yet!

I remembered a middle-eastern restaurant Michele and I used
to frequent, which served a lamb meatball stewed with tomatoes and spices, and
served over a rice pilaf studded with almonds and currants. I really loved that
dish and tried to incorporate those elements into these cabbage rolls.

I loved the results. Big, bold flavors, yet not too heavy,
and like all cabbage rolls, these were very, very comforting. I used a pretty
lean grind for the lamb, but ideally the butcher will give you something close
to a 80/20 lean-to-fat ratio.

As far as the rest of the stuff, you’re on your own, and as
usual I’ll ignore most of the “can I leave out the [insert delicious, totally
necessary ingredient here]” questions. You are the boss of your cabbage rolls,
so act like it. Anyway, I hope you share my love of cabbage rolls, and if you
do, I really hope you give this version a try. Enjoy!

Makes 8 Lambage Rolls

1 lb ground lamb

1 cup rice

1/4 cup butter

2 tbsp olive oil

1/2 onion, diced
4 cloves garlic, crushed

2 tsp salt

1 tsp black pepper

1 tsp cumin

1/2 tsp cinnamon

1/4 tsp cayenne

pinch dried oregano

1/4 cup packed Italian parsley

1 tbsp dried currants

2 tbsp sliced almonds

1 cup tomato puree

3 1/2 cups chicken broth

1/2 onion sliced

1 head cabbage

salt and pepper to taste

feta and parsley to garnish, optional