Chocolate Brownie with Raspberry Coulis

I'm back, hope you all had a good Christmas and New Years. Probably the worst post as its probably going against people new years resolutions but I don't do resolutions.  This was a recipe I made for my friends and they all loved it. Serve with good quality vanilla ice cream.

Serves 6

Chocolate Brownie
100g Butter, cubed (easier to melt)
175g Caster Sugar
2 ½ tsp Nutella
100g Dark Chocolate
50g Milk Chocolate
2 tbsp Cocoa Powder
2 Eggs

½ tsp Baking Powder 

100g Plain Flour

Raspberry Coulis
250g Raspberries
2 tbsp Caster Sugar

1. You can do the raspberry coulis in advance. Put the raspberries in a pan over a low heat with the sugar, stir and heat until the raspberries break down. For a smoother taste put in a blender and strain through sieve.

2. Line a 20cm cake tin with greaseproof paper. Preheat the oven to 180c/160 Fan assisted.

3. Heat some water in a pan and put a bowl over the top. Then add the butter, til melted. Add both chocolate until melted. Then combine the nutella. Finally add the sugar. Take off the heat and let it cool for a bit.

4. Add the flour, cocoa powder and baking powder. Then add the eggs and mix well till the mixture is combined.

5. Pour into the cake tin and put in the oven for 25-30 minutes till it's cooked all the way through. Stick a skewer or toothpick through the centre, it should come out clean.

6. Allow to cool for about 10 minutes, Remove from cake tin and cut into 6 slices. Serve with coulis and ice cream.

Mince Pies

So in one of my previous posts I showed you to make the mincemeat. Now we make the pastry and bake some mince pies. Grab your brandy butter, you're in for a treat.

Makes 18-20 Pies

350g Plain Flour, extra for dusting
250g Butter, cubed
150g Light Brown Sugar, bit extra for the topping
2 Eggs, one for the mix and one for glazing
Jar of Mincemeat (make your own here)


1, Preheat the oven to 200c/180c fan assisted. Get a mixing bowl and add the flour with the butter. Get your hands stuck in and begin to rub between your fingers til the mixture resembles crumbs. Once it looks like crumbs add the sugar and mix well with your hands (why create more washing up).

2. Add a beaten the egg and mix in. The mixture should be able to stay together. Knead it for a few seconds and mold to a ball shape and wrap in cling film. Put in the fridge for about 10 minutes.

3. Dust the work surface and rolling pin with flour. Take out the dough. I split the dough in half as I have a small work surface. One for the base and the other for the tops. Roll out the dough til you get thickness like £1 coin.

4. I used a 12 holed shallow baking tray (see below). I used a 7cm circular cutter to make the base and tops. Cut the dough and line the tray. Spoon about two teaspoons into each pastry. Brush the edges of the base of the pastry with the egg wash.  Then top with the pastry and press lightly. Then apply another egg wash on the top and sprinkle with some light brown sugar. Put a couple of slices on the top so the filling doesn't explode.

5. Bake for 16-18 minutes until golden brown. Serve with Brandy butter, cream or munch as a naughty snack.


TRY SOMETHING DIFFERENT: If you have any rolling icing left, use that as the top to wow your friends.

Iced Mince Pies

This will be my final recipe for the year. Will be back on the 8th January. You can follow me on twitter @PsychGamerFood or follow me on Instagram at bakingwizard.

Mini Christmas Cakes (V)

So these little gems are really good for stocking fillers, little gifts for people round the office or just to treat yourself to after a hard day of Christmas shopping. You will need a tray that can make individual cakes. You can use it to make other things the year round; mini cheesecakes, victoria sponges or other puddings. More than likely will try to make mini cake recipes because they are super cute

Makes 20 - 24

Overnight

200g Raisins
200g Currants
200g Sultanas
60g Candied Peel
100g Glace Cherries, quartered
Zest and Juice of 1 Lemon and Orange
200g Dark Brown Sugar
150g Butter
150ml Brandy

Cake Mix
2 tsp Mixed Spice
200g Self Raising Flour

50g Ground Almonds
2 Large Eggs
1tsp Vanilla Extract

Decoration
500g Marzipan Block
500g Icing Block
Writing Icing
Apricot Jam
Icing Sugar

1. In a large pan melt the butter, over a medium/low heat. Then add the sugar to the pan and stir till combined.

2. Add the juice and zest of the lemon and orange, the dried fruits (including cherries and candied peels). Then pour over the brandy and give a final mix. Turn off the heat and leave overnight. This should give the fruit a chance to absorb the alcohol.

3. Once they have soaked. Tip the mixture into a large mixing bowl. Then add the mixed spice, flour and eggs. Give this a really good mix so the mixture is fully combined.

4. Preheat the oven to 170c/160c fan assisted.  Spoon the mixture into the pan. It should be about 1/2 tbsp to get to the top. If you are using one with 12 spaces you will need to do this in two batches. Put in the oven for about 25 minutes. To test they have cooked all the way through, take a toothpick and pierce the centre. It should be clean when pulled out. If not put in the oven for longer. Then test again.

5. Allow a couple of minutes to cool in the pan. Then push out onto wire rack. Repeat step 4 with the rest of the mixture.

6. Now for the fun bit. Heat the apricot jam in a small pan over a low heat so it doesn't burn.

7. Cover the work surface with icing sugar for you to roll out the marzipan and icing sugar. Use the loose bottoms of the pan to cut the circles for the top. You will need 24 in total. You may need more marzipan/icing if you like it thick.

8. Brush the top of the cake with apricot jam and place the marzipan on top. Then brush again with the apricot jam and place the circle of icing on top.

9. You can have them plain or get some writing icing to have a nice pattern, a tree, robin etc. Get creative or go nuts like me. Or go simple yet elegant and sprinkle with icing sugar.

Enjoy with some mulled wine.

The pan I used to bake the cakes is here:

Mincemeat

Seriously its simple to make your own mincemeat. Kind of got bored making a Christmas cake every year so this year im going to make those small bits of Christmas. Starting off making the Mince for the pies. Yes you could get the ready made stuff but I find it too sugary. So give this a go. For the vegetarian option use vegetarian suet instead of the original.

Makes 1 litre jar

500g Mixed Dry Fruit
100g Suet
1 Bramley Apple, peeled and grated
2 tsp Mixed Spices
80ml Brandy
150g Brown Sugar
Juice and Zest of an Orange
Juice and Zest of a Lemon

1. Put all the ingredients in a bowl and give it a good mix.

2. Sterilize the jar before putting the mincemeat in the jar. Do this by cleaning with warm soap water and placing in the oven for 5 minutes at 150c.

3. Once the jar has cooled down, spoon the mixture into the jar. I would advise leaving the mixture to absorb the flavours for about 2 weeks before putting in the pies.

I will do the mince pies recipes in a couple of weeks. Watch this space

Movember 4 Course - Dessert - Molten Chocolate Orange Cake

My final course in my 4 course meal for Movember. Everyone loves a dessert and this one is so so yummy from the first spoonful. And its simple to make and will impress any guest (or just make 2 for yourself, that's what I did).

Serves 2

75g Butter, plus extra for greasing
75g Soft Brown Caster Sugar
50g Plain Flour
75g Good Quality Dark Chocolate, plus 2 small bits of dark chocolate
1 Large Egg
Juice and Zest of half an orange

1. Preheat the oven to 200c/180c Fan assisted. Grease 2 ramekins with the butter. Melt the 75g of dark chocolate, either in the microwave or in a bowl over boiling water.

2. Cream the butter and sugar together. Then add the egg until it resembles scrambled eggs. Add half of the melt dark chocolate (shouldn't be too hot otherwise it will cook the eggs). Mix the flour then add the remaining melt chocolate. Then add the juice and zest of the orange. Give it a final stir.

3. Pour into the ramekins then place the chunk of chocolate in the centre of the mixture. Put in the oven for 10-12 minutes. It should have a firm bottom.

4. Take out of the oven and allow to cool for a couple of minutes. With a knife go around the edge of the cake to loosen from the ramekin. Invert onto a plate. Serve with cream or ice cream and eat immediately.

Movember is nearly over so donate here Every little helps the cause :) I will also do a post with all 4 recipes on one post so if you want to make the 4 course meal. All the recipes will be in one place.

I will be altering my page to fit the christmas vibe so watch this space for my mince and mini christmas cake recipes.

Movember 4 Course - Main Course - Lamb Shank with Mo Sauce

So the Main course I am serving delicious fall from the bone lamb shanks with Mo Sauce (well Mint Sauce but we are going with the Movember theme)

Serves 2

2 Lamb Shanks
Olive Oil
3 Carrots, peeled and chopped
1 Onion, diced
2 Garlic Cloves
125ml Red Wine
500ml Lamb Stock
Sprigs of Thyme
2 Bay Leaves

Mo Sauce
Bunch of Mint
Salt and Pepper
5 tbsp Hot Water
5 tbsp White Wine Vinegar
1  tbsp Caster Sugar

1. Preheat the oven for 200c/180c fan assisted. Take a large casserole dish or large roasting tray and place on hob. Heat the olive oil in the dish/tray. Add the shanks to the dish and add salt and pepper. Brown the shanks all over. I would recommend doing this one shank at a time. Remove from pan

2. Fry the onions and carrots until softened (should take 5 minutes). Add the thyme, bay leaves and garlic and fry for a couple of minutes.

3. Add the stock and wine. Add the lamb shanks to the dish. Then add the lid to the pan or cover with fin foil tightly. Then cook for 2 hours so the lamb is tender. When finished leave on the side for 10 minutes to rest and serve with mashed potatoes.

Mo Sauce

1. Grind the salt and pepper on the mint and roughly chop and add to small dish. Then add the hot and let it cool. Once cooled add the white wine vinegar and caster sugar and mix well. You only need a bit of mint sauce on the lamb.

Please donate here:
http://mobro.co/garetho

Movember 4 Course - Fish Course - Moussels in Creamy Cider

This week is the fish course. I am a huge fan of mussels but they take a bit of work to clean but once you have finished making them and start eating, it makes it all worthwhile.

Serves 2

1kg Mussels
2 Cloves of Garlic, diced
4 shallots, sliced
150ml Cider
100ml Double Cream
Flat Leaf Parsley, roughly chopped
Knob of Butter

Crusty Bread, to serve

Mussel Prep

1. Give the mussels a quick rinse with cold water

2. When taking a mussel if its open give it a tap with a knife or a surface, if it closes then it's fine to prepare. If it doesn't then you need to throw it away as the mussel is dead. Also if you find any mussels with a broken shell then discard them too.

3. Take a sharp knife knife and scrape off the barnacles (they are these white hard spots on the shell).

4. Then pull off the beard off the mussel. Use the knife if they are tough to remove (it is the brown/black hairy thing near the hinge of the mussel).

5. Repeat steps 2-4 with each mussel. Not all mussel will have barnacles or beards.

Cooking

1. Use a large pan and melt the melt butter and cook the garlic and shallots for 1-2 minutes until softened.

2. Then add the mussels to the pan and pour in the cider and give a quick stir. Place the lid of the pan and steam for about 5 minutes. The shells should have opened.

3. Add the cream and parsley and heat through for a couple of minutes.

4. Serve immediately with crusty bread. Have another bowl for the shells.

Tip

With the mussels they need to alive when you cook them for the best flavour. So that most of the mussels are alive when you prepare them put them in the fridge with a damp flannel over them. This gives them the moisture they need.

This is the fish course for my 4 Course Movember meal please please please donate to the cause :

Movember Donation Page