dear all, i think i've posted a recipe for brownies before, but i tried a new one last week - this one lagi cun and yummy. i doubled the recipe to fit ngam ngam a 10" square pan. ANd it doesn't take long to prepare.
And this morning did this feta and spinach twist - except that i didn't have feta cheese nor spinach, so it became cheddar twist. recipe as attached below.
Nut and chocolate chip brownies (The Great Big Cookie Book) – prep ½ hour. Double to fit square low pan.
150 g / 5 oz plain choc chopped
120 ml / ½ cup sunflower oil
1 ¼ cup light muscovado sugar
2 eggs
1 tsp vanilla essence
2/3 cup self-raising floor
4 tbsp cocoa powder
¾ cup chopped walnuts or pecans
4 tbsp milk chocolate chips
preheat oven to 180 deg celcius. Lightly grease a sallow 7 ½ in square cake tin.
melt plain choc in a heatproof bowl over a saucepan of hot water.
with an electric whick, beat oil, sugar, eggs, vanilla.
stir in melted chocolate, beat well till evenly mixed.
sift flour and cocoa powder into the bowl and fold in thoroughly.
stir in chopped nuts and chocolate chips, tip into prepared tin and spread evenly to the edges.
bake 30 – 35 minutes, until top is firm and crusty.
cool in tin before cutting into squares.
Feta and spinach twist (The bread book p57) – august 2007
475 g strong white flour
2 teaspoon sugar
1 ¼ teaspoon salt
1 ¼ teaspoon fast action dired yeast
2 tablespoon olive oil
275 ml water
250 g frozen spinach, defrosted
a little grated nutmeg
150 g feta cheese, well drained
50 g pine nuts
1 egg yolk, to glaze
salt and freshly gournd black pepper
put flour, sugar, salt into bowl. Add olive oil, gradually mix in enough warm water to make a soft dough.
knead well – 5 mins. Put dough in bowl and cover loosely with oiled clingfilm. Warm place, rise 1 hour.
tip dough onto lightly floured surface, knead well, roll out 15 x 13 in. rectangle. Sprinkle spinach over dough, seaon with salt, pepper, nutgme. Crumble over feta cheese, scatter nuts.
roll out dough from the longest edge. Brush dough with egg yolk + 1 tablespoon water.
cut dough lengthways in half, open out so that cut sides are uppermost, press ends toether. Loosely twist right over left. Transfer onto greased baking sheet. Leave to rise uncoveredc 20 – 30 mins.
bake in preheated overn 200 deg celcius fo r20 -25 mins until golden and sounds hollow when tapped. Check after 10 mins and cover with foil if overbrowning.
475 g strong white flour
2 teaspoon sugar
1 ¼ teaspoon salt
1 ¼ teaspoon fast action dired yeast
2 tablespoon olive oil
275 ml water
250 g frozen spinach, defrosted
a little grated nutmeg
150 g feta cheese, well drained
50 g pine nuts
1 egg yolk, to glaze
salt and freshly gournd black pepper
put flour, sugar, salt into bowl. Add olive oil, gradually mix in enough warm water to make a soft dough.
knead well – 5 mins. Put dough in bowl and cover loosely with oiled clingfilm. Warm place, rise 1 hour.
tip dough onto lightly floured surface, knead well, roll out 15 x 13 in. rectangle. Sprinkle spinach over dough, seaon with salt, pepper, nutgme. Crumble over feta cheese, scatter nuts.
roll out dough from the longest edge. Brush dough with egg yolk + 1 tablespoon water.
cut dough lengthways in half, open out so that cut sides are uppermost, press ends toether. Loosely twist right over left. Transfer onto greased baking sheet. Leave to rise uncoveredc 20 – 30 mins.
bake in preheated overn 200 deg celcius fo r20 -25 mins until golden and sounds hollow when tapped. Check after 10 mins and cover with foil if overbrowning.
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