Marmalade Brownies

With just a few simple tweaks, you can elevate your brownies to a different level. If you love orange flavour in chocolate, you’ll love these. I reduced significantly the amount of sugar and marmalade from the original recipe and it worked out very well. They are very fudge, gluten-free, with the perfect amount and flavour of bitter orange. Even better the next day!

GLUTEN-FREE MARMALADE BROWNIES

Ingredients:

200g dark chocolate

100g butter

4 eggs

100g sugar

1 teaspoon vanilla extract

4 tablespoons ground almonds

5 tablespoons marmalade

3 tablespoons flaked or chopped almonds

pinch of sea salt

Method:

  1. Preheat oven to 180C. Line 25cm square tray with baking paper.
  2. Break the chocolate into the heatproof bowl and melt over the simmering water or in the microwave. Add the butter, stir well to combine.
  3. Separate the eggs. Whisk the egg white until meringue-stiff. set aside.
  4. Whisk the egg yolks with the sugar and vanilla, then fold in the ground almonds.
  5. Add the cooled but still warm chocolate mixture into the yolk batter. Then gently fold in the egg whites, a third at the time, do not knock the air too much.
  6. Pour the ready mixture on the the prepared tin.
  7. Gently warm the marmalade in a small saucepan with the spoon of water until it’s a bit loose. Then spoon this over the brownies mixture randomly. Sprinkle with the almonds on top and seas salt, bake for 20-25 minute or until the knife inserted int he middle comes out clean. Leave to cool in the tin completely before removing and cutting into the squares.
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Banana Donuts

It’s a long overdue post. I had a busy last few weeks, occupied mainly with work, freelancing and a few social activities. Mark cooked and baked most of the days and although my mind was busy with work, my hands were itching to make some sort of contribution (or maybe part of me was just scared that Mark will take over completely and one day access to the kitchen will be denied for me :)) Anyway, I had to do something  and THIS SOMETHING had to be quick but delicious.

One of the desert was so appropriate for the occasion (quick & easy) and went down very
 well (it was DELICIOUS). I saw this recipe  a while ago on fellow-blogger’s website. I always favour the recipes based on the simple ingredients, involving an easy technique but as a result you get something you never came across before. It was exactly the case and I made a note to myself to make Jemput Jemput Pisang one day. So I did and they were good! 🙂  And  the great thing about these banana donuts is that the wet ingredient was 100% made up with mashed bananas! No any other liquid or even an egg.

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BANANA DONUTS

(Recipe by Farianti came from here)

Ingredients:

3 ripe bananas (medium sized), peeled
1 cup of self raising flour
sunflower oil for frying

Method:

1. In a bowl mash the bananas with fork.

2. Add the flour and combine thoroughly. You can add some sugar at this point if you wish but the sweetness of the over-ripen bananas can be sweet enough.

3. Heat some oil in a saucepan. When it’s really hot, turn down the heat and with a spoon, drop the batter into the oil. (It takes seconds to turn golden brown so make sure you flip them over every so often and don’t put too many into the pan at the same time.)

4. Once golden brown on both sides, place on kitchen paper towels.

Farianti recommends also dust them with the icing powder (which I would definitely do!), but I didn’t have any at the time and I was too hungry to grind the sugar myself, so we left out…had a healthy version instead :))

 

No-bake Chocolate Cheesecake (winter edition)

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I found this recipe via Google search a couple years ago when I needed something chocolatey but not too heavy. After the first glance at the description and the amount of the reviews I decided to make it immediately. I wasn’t disappointed  and I never remember anyone disappointed with this cake ever since. Just recently, I made several variations of this cake for multiple gatherings and dinner parties with friends, the reviews were great each time, to the point that even our friends’ 9 years old daughter emailed me asking for this recipe.

Original recipe came from SUGAR.PLUM.FAIRY via allrecipes.co.uk

In my version of the recipe I use Bourbon Biscuits instead of Digestives, I don’t use sugar in a base and I increased the amount of dairy products (I like cheesecake to be a bit higher), I also choose to add different accents into the cake  by adding some alcohol to the mixture (it can be orange, mint, almond flavour), which completely changes the taste. You can adapt the flavouring and decoration depends on the season.

NO_BAKE CHOCOLATE CHEESECAKE (WINTER EDITION)

Ingredients

150g Bourbon biscuits (or Digestive biscuits)

45g butter

100g caster sugar

150ml whipping cream

150g dark chocolate, melted and cooled

2 tablespoons cocoa powder mixed with a little hot water

300g cream cheese

shot of any flavoured alcohol (mint/amaretto/orange), optional

Method:

1. Crush the biscuits and mix with the melted butter. Press into a 18cm (7 in) cake tin and refrigerate.

2. Meanwhile, whip cream until soft peak stage. Add cooled melted chocolate, then the cocoa powder mix. Blend well and set aside.

3. Beat the cream cheese and sugar together. Fold in cream/chocolate mixture and mix thoroughly.

4. Spread into tin on top of crushed biscuits. Refrigerate for at least 2 hours or overnight. I chose to decorate with handmade chocolate mini trees and flaked coconut to recreate winter theme. Then serve. 🙂

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