Orange & Almond Brownie Recipe

Orange and Almond Brownie

Orange & Almond Brownie Recipe
Auth: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
So easy, it almost feels like cheating! Actually, I'm pretty sure it is cheating. Use Aldi's Moser Roth Orange & Almond Chocolate and you can't go wrong. Or some other good quality dark chocolate... but you get a lot of bang for your buck with the Aldi stuff!
Ingredients
  • 125g unsalted butter, chopped
  • 125g orange and almond dark chocolate, chopped
  • 3 eggs, lightly whisked
  • 335g (1½ cups) white sugar
  • 115g (3/4 cup) plain flour
  • 30g (1/4 cup) Dutch cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon sliced almonds
Instructions
  1. Place butter and chocolate in a small pot, slowly stir and melt over a low heat.
  2. Set aside to cool whilst you prepare the rest of the ingredients.
  3. Quickly whisk eggs, sugar and vanilla extract together.
  4. Add the egg and sugar mixture to the cooled melted butter and chocolate.
  5. Continue to mix whilst adding the flour and cocoa till just combined.
  6. Don't over mix once the flour is in.
  7. Pour into a prepared 20cm brownie tin, buttered and lined with silicon paper.
  8. Sprinkle with sliced almonds to garnish.
  9. Bake at 180C for 30 minutes. Centre should be cooked but moist, edges should be crisp. Nuts should be lightly browned. If they start to burn cover the brownie with foil to continue cooking.
  10. Cool completely in the tin.
  11. Lift out silicon paper to slice into 16 pieces.
  12. Best made the day before you need them :-)

Orange and Almond Brownie

They called it “Diet Pie”…

Diet Pie
Auth: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
So named at quilt class, cause there are no calories whilst stitching, right?
Ingredients
  • 3 medium granny smith apples, peeled, cored and cubed
  • 2 tablespoons water
  • ½ lemon, juiced
  • 2 tablespoons sugar
  • 2 tablespoons currants
  • 1 teaspoon cinnamon, ground
  • ¼ teaspoon cloves, ground
  • 2 tablespoons walnuts, chopped
  • 1 teaspoon plain flour
  • 2 sheets puff pastry
  • egg and milk wash
Instructions
  1. Simmer apple, water, lemon juice, sugar and currants for 5 minutes till apples are tender but still hold their shape. Watch they don't burn! Add a tablespoon of water if that looks likely!
  2. Remove from heat and stir in cinnamon, cloves, walnuts and flour.
  3. Cool completely.
  4. Cut pre-rolled pastry into two large circles. Use the biggest plate or bowl you can and a sharp knife.
  5. Place one circle on a sheet of baking paper on a flat baking tray.
  6. Top with apple filling, keeping 1" clear around the edge and press it level.
  7. Place the other circle on top and press the edges together till sealed.
  8. Using a small bowl, trace a faint circle in the centre.
  9. Then with a sharp knife cut out from the circle forming 16 slices.
  10. At this point you may need to chill the pastry again if it's a bit floppy before proceeding, place baking paper with tart/ pie on a plate into the fridge or freezer to firm up the pastry a bit. When cooled slide paper back onto baking tray
  11. Next, turn each slice on its side to expose the filling.
  12. Brush lightly with beaten egg and milk.
  13. Bake at 200C for 30 minutes till golden and puffed, if browning too quickly you may need to turn down your oven a bit.
  14. Allow to cool on a rack before serving.
They called it Diet Pie...

They called it Diet Pie…

Diet Pie

Pie baking weather

Brr, the chill has descended here in Sydney. Pie baking weather, heat the house by turning on the oven for an hour. Win/win!

Apple, rhubarb and strawberry pie

5.0 from 1 reviews
Rustic Apple, rhubarb and strawberry pie
Auth: 
Recipe type: Dessert
Cuisine: Rustic
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
An easy pastry recipe that can be adapted for savoury tarts and pies. It has a lovely soft crumb, like fine shortbread. I make it in the food processor but you can rub in the cold butter with your fingers quickly.
Ingredients
  • PASTRY
  • 200 grams plain flour
  • 125 grams unsalted butter
  • 2 tablespoons icing sugar mixture
  • 1 egg yolk
  • 2-3 tablespoons cold water
  • FILLING
  • 3 medium size apples, peeled, cored and sliced
  • ½ lemon, juice and zest
  • 1 bunch rhubarb, washed, trimmed and cut into 5cm lengths
  • ½ punnet strawberries, rinsed, hulled and cut in half
  • 1 teaspoon vanilla essence
  • ½ cup regular sugar
  • 1 teaspoon plain flour
  • ⅓ cup slivered almonds (optional)
  • ⅓ cup caster sugar for sprinkling
  • icing sugar to garnish
  • cream, custard or ice cream to serve
Instructions
  1. To make the pastry:
  2. Place flour, icing sugar and butter into the bowl of a food processor.
  3. Pulse until the mixture resembles fine breadcrumbs.
  4. Add the egg yolk and a couple of tablespoons of water.
  5. Pulse quickly and then turn out onto a lightly floured bench.
  6. Press the mixture into a ball, it should form a firm dough and stick together. If not, you may need a little more water, not more than a tablespoon at a time or it can get sticky and unmanageable.
  7. Press dough into a flat disc, wrap and refrigerate whilst you prepare your filling.
  8. The recipe work best if you can chill this for ½ hour or more so I often make this ahead of time.
  9. Apple, rhubarb and strawberry filling:
  10. Place rhubarb, apple slices,lemon juice and zest into a saucepan. Cook gently for 5 minutes.
  11. Add ½ cup sugar and vanilla and heat till sugar dissolves.
  12. Set aside to cool.
  13. Roll out your pastry:
  14. Using a rolling pin, roll out the pastry into a loose circle till it's about 35cm across.
  15. Butter a 20cm glass or metal pie dish and drape pastry into the dish, letting the excess pastry hang over the edges. Place it on to a metal oven tray and chill for 15 minutes to allow the pastry to relax again. (It is stressful work being rolled flat you know!)
  16. Heat the oven to 190C whilst you assemble the pie.
  17. Fill the pie crust with the cooked apple and rubharb mix, sprinkle with teaspoon of plain flour.
  18. Place cut strawberries on top.
  19. Sprinkle with slivered almonds.
  20. Bring edges of pastry up and over the pie in soft folds.
  21. Sprinkle the top of the pie with the extra caster sugar.
  22. Place pie with the oven tray underneath in the oven (to catch any drips) and bake for 20 minutes when it should be golden. Cover the top of the pie loosely with foil to prevent scorching and to cook the bottom evenly. Cook a further 20 minutes and remove the foil, if the pie needs a little more cooking and browning leave it in there a little longer. My pies took an hour to cook nicely, could be the size of my oven or the position of the rack, every oven is different!
  23. Serve warm, dusted with a little icing sugar and some cream, ice cream or custard for the ultimate indulgence. Enjoy!

 

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Toffee candy canes biscuit. Pie bonbon jujubes I love chocolate cake bear claw. Jelly-o icing I love muffin. Gingerbread cheesecake donut brownie sesame snaps chocolate. Bonbon jelly-o I love cupcake I love. Brownie biscuit marshmallow wafer sugar plum ice cream biscuit macaroon. Icing icing gummies marzipan jelly beans I love. Danish oat cake sugar plum. I love I love I love sweet roll. Cotton candy applicake I love chocolate cake.

Croissant lemon drops cotton candy. Bear claw lemon drops gingerbread halvah toffee chocolate bar toffee chupa chups dragée. I love donut cake croissant pudding.