In one of my recent visits to Tamper (best coffee shop in Sheffield by miles), I tried the… bronut! What is a bronut? A marriage between brioche bread and donuts! It tasted OK. I’m not a big fan of either so I’m probably not the best person to judge. It’s fun to see new pastry creations in a place like Sheffield though!
cadbury finger brownies
I usually buy good quality dark chocolate to make brownies. This time, however, I decided to try cocoa powder! I was pleasantly surprised. The brownies were very flavoursome with a pleasant texture – crispy on top, fudgy on the inside.
- 2 medium eggs
- 1/2 cup of flour
- 1/2 cup caster sugar
- 3/4 cups of cocoa (I used Bournville. If you use unsweetened, you might need more sugar)
- 12 Cadbury fingers (cut in small pieces) – I used the Fabulous ones that have milk and white chocolate
- 1/2 tsp vanilla extract
- 150g slightly salted butter
- 1/4 tsp baking powder
Preheat your oven to 160 degrees. Melt the butter, sugar and cocoa powder – you do this in the microwave or by placing a pyrex bowl over a saucepan of hot water. Stir until the butter has melted. Let it cool for a few minutes. Beat in the vanilla extract and the eggs one at a time until the mixture is smooth.
Add the flour and beat until the texture of the mixture is smooth and slightly glossy. Add the cadbury fingers and mix. Pour into a tray and bake for 20-25 minutes. Allow to cool and slice the brownies into small squares or triangles.
For the gnocchi (from La Cucina Italiana):
- 2½ pounds baking potatoes, scrubbed and unpeeled
- 1½ cups all-purpose flour, plus extra
- Freshly grated nutmeg
- 2 tablespoons Grana Padano, grated
For the sauce:
- 2 tablespoons extra-virgin olive oil
- 2 shallots, diced
- 3 courgettes, thinly sliced
- 9 ounces Gorgonzola cheese
- Freshly ground pepper
I used this recipe to make the gnocchi. Make the gnocchi according to instructions.
Bring a large pot of water to a boil to cook the gnocchi. This will take about 3 minutes – they’re ready once they float to the top.
In a large pot, warm the olive oil and add the shallots, and the courgettes. Cook for 5 minutes. Season with salt, pepper, and simmer for 5 minutes. Add the Gorgonzola to the pan and once it’s melted add the cooked gnocchi. Let the ingredients combine for 1-2 minutes and then serve. Enjoy!
I came up with this recipe trying to decide what to do with some courgettes that I bought on impulse when ordering groceries from Waitrose. I’d never cooked anything with courgettes before, so I wasn’t sure what to expect. The outcome exceeded my expectations, so I’m sharing the recipe with you.
300g pasta (any kind of pasta will do. I used wholewheat penne)
3 medium sized courgettes – thinly sliced
a small onion
25g of butter
150ml dry white wine
60g of single cream (can be replaced with milk for a lighter sauce)
50g cheddar or edam
Cut the vegetables in thin slices. Cook the pasta according to package instructions and drain.
Preheat the over at 195-200 degrees.
Melt the butter over medium heat. Add onions, carrots, and courgettes. Add the wine and lower the heat. Occasionally stir. Cook for about 30 minutes. Cooking time depends on how thin the slices are.
Add the cream (or milk) and keep stirring for 2-3 minutes.Return the pasta to the pan and heat throgh. Let the mix combine for a few minutes and then move to oven dish. Sprinkle with the cheese and put the dish in the over. Leave it for 10-15 minutes until the cheese on top is brown. Enjoy!
Chocolate sprinkles on toast for adults? YES! Proof that the Dutch are awesome.
It may look simple but the secret is in the sprinkles! Dutch sprinkles are much better than any other chocolate sprinkles I’ve ever tried. They TASTE like chocolate. Plus, the bread in the Netherlands is really nice.
I guess I’ve been living in the UK for too long!
This used to be my favourite chocolate cake when I was a kid. I always buy one (or two) when I visit my parents in Greece. Not only it’s cute but it’s delicious! Can be a bit overwhelming if you’re not a chocoholic though!
Even its ears and tail are edible and made of… chocolate!
Not sure if this qualifies as a “recipe”. It’s really easy and very tasty. All you need is some greek style pita bread, some halloumi cheese, fresh baby spinach and vegetable oil for frying. I prefer olive oil but avoid if you find it too strong.
Heat the oil in a large frying pan and fry the halloumi slices over a medium heat for about 2-3 minutes on each side, until golden and slightly soft inside. Warm up the pita bread. You can do it in the oven or over medium heat in a frying pan.
Add the sliced halloumi and some spinach leaves in the pita bread, wrap, and enjoy!