Janelle’s Chocolate brownies
These are the brownies everyone talks about, they simply are the best and they require no skill. You will know when they are ready the house will be filled with the smell of chocolate!
200g good quality dark chocolate, chopped (like Plaistowe and club)
200g butter, chopped
1/3 cup cocoa powder
11/3 cups caster sugar
3 eggs, lightly beaten
1/2 cup plain flour
1/4 cup self-raising flour
200g good quality white or milk chocolate, chopped
1 cup walnuts, chopped
1 Preheat oven 180°C no fan (see cooks tip). Grease and line 3cm deep, 2cm deep, 16.5cmx26cm (base) slab pan, allowing a 2cm overhang at both long ends (you can then lift the brownie out of the pan when cooled).
2 Combine chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, for 2 minutes on High/100%, stirring every minute with a metal spoon until smooth.
3 Stir cocoa powder into the warm chocolate mixture until cocoa dissolves. Stir in sugar and eggs. Mix well.
4 Sift the flours together over the chocolate mixture, stir to combine. Stir in the white or milk chocolate and walnuts. Spread into prepared pan. Bake 35-40 minutes or until a skewer inserted comes out with moist crumbs sticking. Cool completely in the pan. Cut into squares to serve.
Salmon Nicoise salad
Serves 4 as main or 8 as side dish
1.5kg Cream Delight potatoes, unpeeled, halved
250g green beans, trimmed
4 green onions, thinly sliced
250g grape kumatoes, halved
2 Lebanese cucumbers, halved, chopped
1/2 cup kalamata olives, pitted
1/3 cup flat-leaf parsley leaves
200g sliced smoked salmon
4 soft-boiled eggs, halved
1/4 cup extra virgin olive oil
2 tbs apple cider vinegar
1 1/2 tbs baby capers, rinsed
1 tsp caster sugar
½ small garlic clove, crushed
1 Put the potatoes into a saucepan and cover with cold water. Add a good pinch salt and bring to the boil. Reduce heat to medium and boil gently for 18-20 minutes until tender. Drain well. Slice each potato in half again. Put onto a platter.
2 Meanwhile, combine all the caper dressing ingredients in a screw-top jar, season with salt and pepper and shake well to combine. Spoon half over the warm potatoes and set aside to cool.
3 Cook the beans in a small saucepan of boiling salted water 1-2 minutes until bright green but still crisp. Drain and refresh in cold water. Dain then pat dry. Put beans, green onions, kumatoes, cucumber, olives and parsley in a large bowl. Season with salt and pepper, toss gently.
4 Divide the potatoes and bean mixture among serving plates. Top with salmon and 1 soft boiled egg. Spoon over remaining dressing. Serve.
Jb Tip for soft boiled eggs; Bring a saucepan of water to the boil. Gently add eggs and stir until water returns to the boil. Cook for 4 minutes. Drain and refresh under cold water. Peel then break in half carefully.
Feel good potato salad
Serves 8 as side
1.5kg Baby Cream Delight potatoes, unpeeled
1 large avocado, chopped
3/4 cup flat leaf parsley leaves
1/2 cup mint leaves
½ cup basil leaves
2 tsp each chia seeds & toasted pumpkin & sunflower seeds
1 long green chili, finely chopped
1/4 cup finely chopped pitted green olives
1/4 cup extra virgin olive oil
2 tbs white wine vinegar
1 garlic clove, crushed
1 tsp Dijon mustard
1 tsp honey
1 Put the potatoes in a large saucepan of salted water and bring to the boil over high heat. Boil gently for 25-30 minutes or until the potatoes are just tender. Drain well.
2 Combine all the olive dressing ingredients in a large bowl. Add hot potatoes and stir to coat. Season with salt and pepper and set aside to cool to room temperature.
3 Just before serving add the avocado and fresh herbs and toss gently to combine. Spoon onto a board or platter. Combine all the seeds and sprinkle over the salad. Serve.