Friday, 25 April 2014

:: Raspberry, Macadamia, White Chocolate 'Gluten Free' Brownies ::

"Hello, my name is Charlotte and I am a brownie addict."



How can you not be when you have a pile of gooey, warm, ooooozing brownies winking at you? 

Now I have *finally* perfected my brownie recipe, I'm a women possessed. It is so versatile and quick. Perfect if you want to throw together a naughty treat but not spend hours slaving over a mixing bowl. 

In the last few months I have been trying to cut back on my gluten intake. I am not totally giving it up, but just making more of an effort with choosing not to have so much processed white wheat flour.  I am veering towards rye, spelt and buckwheat as an alternative. 

This week was book club week and Anna's turn to host. I am not one to turn up empty handed and I always think homemade treats are always a winner. So on Wednesday, I rushed home from an interview, went via Waitrose and picked up my ingredients and ended up with these gooey goodies. 

I used Dove Farm's Gluten Free flour as an alternative to the usual white flour. It worked out really well. Gluten Free flours usually need more moisture and sometimes you can end up with quite a crumbly, chalky texture, but in brownies, wow, it was just meant to be. You can get the flour in most good supermarkets and isn't stupidly priced. 

Ted keeps asking me to make raspberry and macadamia nut brownies and this was the perfect time to experiment. 

For a tray of brownie goodness you will need:

:: 160g slightly salted butter

:: 250g dark chocolate 

:: 290g golden caster sugar

:: 3 large eggs

::  1tbsp good quality vanilla extract

:: 100g Dove Farm gluten free flour / plain white flour

:: 50g chopped macadamia's

:: 100g chopped white chocolate chunks

:: 100g fresh raspberries


// Pre heat your oven to 180c and line a brownie tray. 

// Gently melt your butter and dark chocolate in a glass bowl over gently simmering water until smooth and glossy. leave to one side to cool. 

// Once cooled, add in your sugar and mix until well incorporated. 

// Add the eggs one at a time until your batter starts to thicken, add your vanilla and mix.

// Slowly fold in your flour and then add your raspberries, white chocolate and nuts and combine. 






// Pour into your brownie tray and bake in the oven for 25- 30 mins. 

// Take the brownies out of the oven and leave to cool for about 30 -45 mins, cut in to good size pieces and watch them be demolished. 












Apologies for the slightly sloppy photos, due to time pressure I had to cut into the brownies whilst a little too warm so the supposed neat pile started to melt into each other. Ach, they still tasted great. 

#HappyFriday, hope you all have a lovely weekend filled with yummy foods. 

xxxx


Sunday, 13 April 2014

:: Chorizo and Butter Bean Stew ::

I know, I know I have been such a bad blogger. Three weeks with out a post is really bad, but the last few weeks have been a bit of a whirl. I finally got the courage to resign from my job, so the last weeks have been a flurry of interviews and job hunting. I feel so happy and excited and free at the moment. All the stress and unhappiness of the last months have just washed away. I am so excited for what the next few months have in line for me. Summer is on it's way and I just can't wait. 

The weather over the last weeks has been beeeautifullll.  Lovely spring days filled with blossom petal smiles, daylight until at least 7pm and not having to wear a coat. My morning coffee is starting to turn into an iced latte rather than the extra hot usual. 

To me, chorizo and tomatoes sing summer and sunshine and this dish is a quick and easy supper which is lovely and filling. Its great for an evening out on the terrace, with the sun going down filling the sky in a golden hue.


This one pot wonder is so super easy that I knocked it all together in 30 minutes.

You will need for 4 bowls of goodness:

:: 1 Chorizo ring or a pack of mini chorizo sausages

:: 3 garlic cloves finely sliced

:: 1 onion finely diced

:: 1 courgette roughly chopped

:: 1 yellow pepper finely 

:: 2 tins of chopped tomato

:: 2 cans butter beans (rinsed)

:: 1 Chicken stock pot

:: Splash of hot sauce

:: 1tbsp Worcester Sauce

:: Salt & pepper to taste


\\ Saute off the onion, garlic and chorizo over a gentle heat until the onion is soft and golden from the chorizo juices. 

\\ Add the pepper and courgette into the mix and gently soften. 







\\ Add the butter beans, chopped tomatoes, stock cube, hot sauce and worcester sauce, season and leave to simmer for about 20 minutes. 




\\ Serve in generous bowls with a hunk of crusty bead and enjoy.

\\ P.s this also makes excellent leftovers for lunch. That's if you have any left.







Happy sunny Sunday all xxx




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