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Penny Outskirts
Joined: 18 Sep 2005 Posts: 23385 Location: Planet, not on the....
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gil Downsizer Moderator
Joined: 08 Jun 2005 Posts: 18409
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hedgewitch
Joined: 26 Nov 2005 Posts: 5834 Location: Daft wench GHQ
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Gervase
Joined: 17 Nov 2004 Posts: 8655
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wellington womble
Joined: 08 Nov 2004 Posts: 15051 Location: East Midlands
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Posted: Fri Nov 03, 06 9:32 pm Post subject: |
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It really worried OH when I said earlier this year, 'Oh, that's ready then' and potted up the jam. He said the year before last I banged around with frozen plates every thirty seconds, muttering curses at people who 'just knew' that it was past setting point!
Hmm - off by heart. Choc brownies (when I make them all the time), bread, bread sauce, scones, pastry, yorkshire pud, stews and things (although they tend to be improvised on what's in the veg box) oatmeal cookies, porridge (by sight) All sorts of chilli, bolegnese, pizza sauce type recipes.
I tend to cook in phases - I'll cook one thing a lot, for a while, and then move on to something else, so I often know my current favourites well, until I ring the changes.
Can I trouble you for your choc brownie recipe, Penny? I love brownies!
Does anyone else write all over their recipe books? 'add extra chilli' 'reduce sugar by half' etc etc etc? |
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pricey
Joined: 28 Feb 2005 Posts: 6444
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hedgewitch
Joined: 26 Nov 2005 Posts: 5834 Location: Daft wench GHQ
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Penny Outskirts
Joined: 18 Sep 2005 Posts: 23385 Location: Planet, not on the....
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Posted: Fri Nov 03, 06 10:55 pm Post subject: |
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Adapted from Nigella - my Brownies are:
3 bars of Lidl 59p 74% dark chocolate
One and a half bars 325g ish of butter ( )
500g sugar (any I happen to have - caster, normal, brown, demerara)
6 eggs
225g flour
300g Walnuts if you want them (I usually leave them out, as my lot don't like them)
Melt chocolate and butter until no lumps
Beat eggs and then beat in sugar
Mix chocoalte mixture with egg mixture
Add flour and mix till all smooth
Add walnuts if wanted at this point
Pour into tin/tray. I either use one big roasting dish, lined with greased baking paper, or two smaller square dishes. It doesn't seem to matter much. If it's thicker it just takes longer to cook.
Cook initially for 25 mins at 180 deg, and then look at it. When it's cooked it's gone lighter coloured and crusty on the top, but is still quite gooey inside. I do another 5 mins then check, then another.... when done, it just looks crusty and cracked on the top, yet not wobbly, just a bit gooey underneath.
It will continue to cook when you take it out. If I do get it out and find it's just too gooey when it's cooler, I put it back in again for a bit.
Mmmmmmmmm....... |
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dpack
Joined: 02 Jul 2005 Posts: 45382 Location: yes
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Fee
Joined: 21 Mar 2005 Posts: 15922 Location: Earth
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Pilsbury
Joined: 13 Dec 2004 Posts: 5645 Location: East london/Essex
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42207 Location: North Devon
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Fee
Joined: 21 Mar 2005 Posts: 15922 Location: Earth
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Erikht
Joined: 08 Feb 2005 Posts: 3358
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pricey
Joined: 28 Feb 2005 Posts: 6444
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