Chili-Chocolate Brownie

Inspired by the flavours of Mexican chocolate, this is a more grown up brownie. However, if you take out the spices it is still an excellent mix to work with. It is fudgey with a flakey top and has continued to please ever since I was bestowed the recipe as a birthday present. Very easy (and always a crowd-pleaser) to prepare ahead for a dinner party or if you ever need to bring a baked good somewhere - and where would you not want to bring one I ask? As there is a little heat in these, you might want to serve them with a White Russian to really complete the grown up twist on a kids' classic.
A brief(ish) note on chocolate:
You may have noticed when reading recipes for baking with chocolate, time and time again it will tell you how crucial it is to use good chocolate. There is a simple reason for why this rule is repeated - it's true. Now you don't have to go and buy the purest 90% Venezuelan cocoa at a fair penny a gram, but I would say don't use anything with less than 50% cocoa in it (others will tell you this is blasphemy and that 70% should be the minimum). But not everyone wants to be overwhelmed by their brownie, some just want to be satisfied. I used a 62% chocolate by Green and Blacks called Maya Gold which has hints of orange and spices in it and I think a happy medium. I will say that being closer to 70% will give you a richer and more indulgent experience then if you melt a Dairy Milk or Hershey's bar and be done with it. On with the recipe...

100 g/3.5 oz unsalted butter
175g/6 oz caster (superfine) sugar
75g/3 oz dark muscavado sugar
125g/4.5 oz chocolate
2 tbsp golder (light corn) syrup
2 large eggs
the seeds of half a vanilla pod or 1.5 tsp vanilla extract
100g/3.5 oz plain flour
2 tbsp cocoa powder
1/2 tsp baking powder
3/4 tsp cayenne pepper
1.5 tsp cinnamon

• Preheat the oven to 180C/350F, grease and line the bottom of an 8x8 dish or spring form tin.
• In a heavy based sauce pan put in the butter, chocolate, sugars and syrup and keep on a low heat. Stir constantly until the chocolate and butter have melted, the mixture will still be a little grainy at this point. Take off the heat and let it cool slightly.
• In a large mixing bowl sift together the flour, baking powder, cocoa and spices.
• When the chocolate mixture has cooled slightly, beat the eggs together and slowly pour into the chocolate - make sure that you stir it briskly the whole time to ensure that the mixture becomes silky rather than scrambled egg.
• Using a metal spoon fold gently into the flour until completely combined.
• Pour into the prepared tin and bake in the oven for 17-20 minutes.
• Leave in the tin to cool slightly then turn out onto a cooling rack and cut into large slabs or bite-sized pieces depending on your preference.

If you are serving these as a desert and would like to make them a little more decadent, then here is a recipe for a chocolate ganache and almond praline topping. The almond is also another ingredient associated with Mexican chocolate so it is in keeping with the theme. If you are using a ganache ensure that you either use a spring-form tin or line a square tin so that the paper hangs out over the edge. Also leave the brownies in the tin to cool completely and only put the ganache on top once the brownie mixture is cold.

For the almond praline:

1 cup of caster (superfine) sugar

1/4 cup of water

2 cups of toasted almonds

Line a baking tray with foil. In a heavy based saucepan on a medium low heat add the water and sugar - stir until the sugar dissolves. Once the sugar has dissolved and the mixture starts to simmer do not stir anymore and let the sugarwater turn a deep amber - swirling the pan if necessary to stop any burning. Once it is dark enough, take off the heat and stir in the nuts. Pour out onto baking tray and let it cool. Roughly chop up the praline and set aside to do the ganache.

For the ganache:

175g/6 oz dark chocolate

2 tbsp unsalted butter, very soft

3 tbsp whipping cream

In a large bowl break up the chocolate into very small pieces along with the butter and cream. Place bowl over simmering water but ensure base does not touch the water. Stir until all the ingredients have melted together. Set aside and let the mixture thicken slightly. Spread the ganache over the brownie, scatter it with the almond praline and place in the fridge to set.

After about two hours or so it should be ready to slice. Make sure you run a knife around the edge to stop it from sticking before you attempt to remove the brownie. Cut as you please and enjoy.

Stuffed Butternut Squash

OK, so this isn't exactly the most seasonal of dishes, but I think the spices and myriad of colours help pull this roasted squash out of the clutches of winter dining.

It is a wholesome dish that I would relish right now as our brief spell of Spring has scurried behind a blackened, bruised sky. There is a lot of food here so you can either cut it up into quarters and serve four with a trussed up salad, or be brave and share the whole thing with a loved one.

This is one that I have been working on and generally vary every time I eat it. I have also only been cooking it in a normal oven - rather than fan-assisted - meaning it comes out steamed. A quick turn under the grill sorts this out, giving it some colour. The steam effect is great though as it makes the red onions almost melt and go sticky rather than turn out as charred crisps. So here is my final recipe and what I think works best. By all means play around with the spices, herbs, vegetables and fruits that you want to use but I think this is a good place to start.


1 butternut squash

1 red onion

4 cloves of garlic

400g/14 oz lean lamb mince

4 tbsp pine nuts

4 tbsp sultanas

2 tbsp chopped flat leafed parsley

1.5 tsp ground cumin

1 tsp cinnamon

0.5 tsp ground caraway

250g/9 oz couscous

• Preheat the oven to 180 C/350F


• Cut the butternut squash in half and remove the seeds. Cut out some of the solid part to create an even amount of flesh throughout the whole squash. Put the cubes of excess squash in a large baking tray with the whole squash. Bruise the garlic cloves and place one in the bottom and top parts of each half. Cut the onion into eighths and scatter amongst the squash. Drizzle everything with some olive oil and season well. Place in the centre of the oven for 45 minutes.


• Whilst the squash is cooking, prepare the couscous to packet instructions - this generally involves covering it in stock and leaving to soak for fifteen minutes or so, fluff up with a fork, season to taste and add some olive oil.


• In a heavy based dry frying pan, on a medium heat, lightly toast the pine nuts and add to the couscous.


• Add the spices to the dry pan and toast lightly for a few minutes then add the lamb, season well, and cook through, breaking up as many lumps as possible to give it a crumbly texture.


• When it has cooked through also add this to the couscous and pine nuts.


• Roughly chop the parsley and add along with the sultanas to the couscous mixture.


• When the butternut squash is cooked through and softened blast it under the grill to crisp off the edges and to give it some pretty colouring.
• Pile the squash high with the couscous mixture - you can keep or remove the garlic depending on your own tastes.
• Serve with a tzatziki or if you are feeling adventurous make a yogurt dip yourself, my personal favourite is: 1.5 tbsp each of dill, flat leaf parsley and mint finely chopped, one small glove of crushed garlic, one small green chili deseeded and finely chopped, two spring onions (scallions) finely chopped, seeds of one pomegranate, one cup of yogurt and mix.
• If you want this veggie then replace the lamb with some feta or even tofu.

If you are serving it in quarters with salad I would suggest some spinach with a pomegranate molasses dressing, some feta (as long as you aren't using it in the squash), tomatoes (sun dried or other) and toasted pumpkin seeds.

The Perfect Mother's Day Present

Mother’s Day is looming in the States and I have the perfect home-made present! Making your own beauty products is easy, affordable, and they often work better than their store-bought alternatives. This recipe for rose facial toner was used by my granny for years (her skin still looked great at 96), and is still used by my mom and I every day. It is ideal for sensitive skin (like mine) and smells great. I suggest buying a pretty bottle at a market or thrift store and finding some ribbon to dress it up. Make it for all the moms in your life.. and keep a bottle for yourself!

ROSE WATER TONER

Ingredients:

• 1 cup witch hazel
• 1 cup rose water
• 2 tsp glycerin

* Witch hazel and glycerin can be found at any pharmacy. Rose water is everywhere in Britain but can be harder to find stateside. I found mine at Target (which now carries British brands) or you can order it for pennies online.

Directions:

• Combine and decant into bottle.
• Use every night after you have washed your face and before you moisturize.

Lemon Goat Cheese Risotto with Asparagus

I love risotto. It is easy to whip up for one (or many) and can be made with whatever is left in the fridge. Both of my roommates in London, Charlotte and Hannah, loved risotto and made their own special variations. Hannah's speciality was a risotto with chorizo, onion, and peppers (delicious!). Charlotte made many varieties. I do recall one that included hot dogs. haha. Here is my new favorite.. it is light, delicate, and perfect for spring!

LEMON GOAT CHEESE RISOTTO WITH ASPARAGUS SPEARS

serves 4-6 as main course and 6-8 as starter (you can adjust recipe measure according to your needs)

Ingredients:

• 4 tablespoons (1/2 stick) butter, divided
• 1 large onion, chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 5 cups (or more) hot chicken (or vegetable) broth
• 1/2 cup soft goat cheese
• the zest of half a lemon
• bunch of asparagus
• salt and pepper

Directions:

• Melt half of butter (2 Tbsp) in a heavy saucepan over med. heat.
• Add onion and soften (about five min).
• Add rice; stir and toast for a couple of minutes.
• Add wine and cook until almost all liquid is absorbed. Stir constantly!
• Add 1 cup hot broth. Simmer until broth is almost absorbed (KEEP STIRRING!!! You don’t want any to stick to the bottom)
• Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding.. stirring the whole time!
• You know it’s done when risotto is tender and mixture is creamy.
• Take off heat and add goat cheese, a pinch of lemon zest, and salt & pepper to taste.
• Garnish with steamed asparagus spears and remaining lemon zest.

for the asparagus:

• cook while you are stirring your risotto..
• snap ends off asparagus.
• I cooked mine in the hot chicken broth i used for the risotto. Boil for approx. 5 min.
• Take them out and shock them in a bowl of ice water. It keeps them crunchy!
• ENJOY!

Oreo Cookie Cupcakes

As a true Transatlantic Blonde, half from Virginia, USA and half from West Sussex, UK, I thought my debut post would have to be something that satisfies both confederate and Brit tastebuds! These Oreo Cookie Cupcakes 

would suit any British tea spread and equally feature a cult American cookie, which is enough to keep anyone happy! The chewy cakes are filled with biscuity pockets of oreo crunch and topped off with the sweet cookies 'n' cream icing, give them a try!

* American measurements in ( )

Ingredients: 

180g unsalted butter (3/4 cup)

400g brown sugar (2 and 1/4 cup)

250g dark chocolate (8.8 ounces)

3 large eggs, separated

2 teaspoons vanilla

200g plain flour (1 and 2/3 cup)

100g self-raising flour (heaping 3/4 cup)

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

8 Oreo cookies, smashed to bits

1 3/4 cup milk 

First of all go ahead and set the oven to 180 degrees and line a muffin tin with paper cases. I way prefer muffin cases to cupcake cases for this as they are deeper and therefore you can put more filling in!

Next melt the chocolate in a bowl over a saucepan of simmering water then put that to down side to cool down. Put the sugar and butter in a big mixing bowl and cream together until light and creamy. Next add in the egg yolks, chocolate and vanilla but keep the egg whites to one side. Mix it all together and then add the flours, bicarb and baking soda adding the milk little by little followed by the crushed up oreos. (I put mine in a ziplock back and just pounded them, jumped on them and thew them at a wall for a few minutes!)

In a seperate bowl, whisk up the egg whites with an electric whisk and then fold into the cupcake mixture. Once you cannot see the egg whites in the chocolatey oreo mixture, fill the muffin cases just over half full. Bake for 20 minutes or until a knife ome out of the cake clear.

For the Cookies & Cream Icing:

225g unsalted butter (a heaping cup)

400 – 600g icing sugar (to taste) (2-3 cups)

1/4 cup milk

2 teaspoons vanilla

8 Oreo cookies, smashed to bits

Beat the butter, then add in the sugar gradually and mix well. Add milk and vanilla and continue to mix. This will create a simple vanilla buttercream. Add the bashed Oreos until the texture is even.

For prettiness I wedged an oreo into the top of each little cupcake for pure decadence...

Love,

Alley xx

'Mom's The Word

Cardamom. I don't know what it is about this little green jewel of spice. Recently I have been finding as many ways as possible to get this into my cooking (and subsequently my tummy). I'm sure it's exhaustive but I've not quite reached that point yet. Today, no less, a friend of mine brought me some cardamom scented rice pudding. It does not have to be confined to the realms of dairy (NB wonderful things happen if you do decide to match it with dairy, particularly white chocolate) as this little number demonstrates:


Norwegian Cardamom Bread

By beautiful mother is a Norwegian expat, so this one is for Mother dear - who is the reason that everyone in my family is a little too excited by food. This is probably best made on a rainy afternoon when you have time to spare and other bits to do as there is a lot of resting time.


2 eggs
7 tbsp whole milk
3 tbsp vegetable oil
5 tbsp honey
1.5 tsp salt
seeds of 10 cardamom pods finely ground
400 g bread flour (15 oz)
1 tbsp yeast
3 handfuls of chopped dried apricots
6 tbsp sultanas
6 tbsp slivered almonds

egg wash:
1 egg beaten
granulated sugar to sprinkle over the top

• Sift the flour, cardamom and salt into a large mixing bowl, creating a well in the middle. Warm the milk and stir in the yeast. Crack the eggs into the well and add the oil, milk mixture and honey and begin to mix with the dry ingredients. Add the nuts and dried fruit half way through as the dough starts to come together and mix well until it has come into a dough.
• Turn out onto a floured surface and knead well for fifteen minutes. Cover with either a damp, CLEAN tea towel or greased cling film and leave in a warm place to rise for an hour and a half.
• When dough is ready punch down lightly on a floured surface and let it rest for a few minutes. Cut into three equal parts and roll out into a rope about 15 inches long.
• Lay the three pieces on a non-stick or lightly buttered surface. Beginning at one end, pinch the ends together and braid the three ropes. Use the egg wash where the ropes cross each other to ensure they stick and pinch the ends together.
• Cover and let rise for another 45 to 60 minutes.
  
• Preheat the oven to 190 C/375 F. Use the rest of the egg wash to cover the top and sprinkle some granulated sugar over the top.
• Place in a preheated oven and bake until the top is golden brown, 30 to 40 minutes.
• Place on a cooling rack and if your fingers can take it, rip off the end, cover it in some unsalted butter and enjoy!

This is sort of like a tea cake or hot cross bun in terms of a spiced, sweet bread. It takes on new life when toasted and eaten with marmalade.

Champagne.. it's the new milk

I have decided that champagne goes with anything... at least in my world it does. Sadly when it comes to purchasing champers, price is often an issue. If you are someone who can afford Veuve Clicquot for everyday drinking, I applaude you and I hope I am you one day. For the rest of us, there are cheaper and as delicious options. Archie, who I got to know through my better half, is our resident wine expert. He works at Jeroboams in London and is one of those people that actually knows and understands wine. I wrote him in hopes he could recommend some more affordable options. Here are his suggestions:

1. NV Pol Roger Brut Réserve Champagne- RRP £33.95 ($32 avg in the US)

The definitive Non-Vintage Champagne and Winston Chruchill's favorite. Pol Roger is one of the few remaining great family-owned Champagne houses and enjoys an unrivalled reputation. The three main grape varieties of the champagne region - Pinot Noir, Pinot Meunier and Chardonnay - are in equal proportions. The nose is dominated by white flowers, green apple, brioche and a trace of minerality. On the palate there are notes of stone fruits, a certain nuttiness and a hint of honey supporting the freshness of the acidity. Is there a finer NV Champagne?

2. NV Joseph Perrier- £26.75 ($35 avg. in the US)

A blend of all three Champagne grapes Chardonnay 35%, Pinot Noir 35%, Pinot Meunier 30%. Queen Victoria's favorite Champagne the NV Jospeh Perrier is decidedly refreshing with great poise and acidity, helped by a minimum of 3 years ageing in their Roman chalk cellars in Chalons-en-Champagne.

Run by Jean Claude Forman, a descendent of the original family, Joseph Perrier is a smaller house producing top quality Champagne. The wines are mellow and fruity, influenced by the Pinot, and made in a style that is both elegant and easy to drink. Wonderful Champagne that gives bigger houses serious competition!

Both of these champagnes are available at most wine shops. If these are still too pricey, there are always delicious Proseccos/sparkling wines (story to follow shortly). If you do go with a cheaper bubbly (we are not talking Andre here) you can always add a drop of elderflower cordial or Crème de cassis to your glass. Enjoy!