I am not responsible for any diets broken by this blog post.
Today I made double chocolate chip cookies, I have recently managed to perfect making brownies, after several failed attempts in the past, so I have been a bit brownie made recently and fancied a change.
I know these are still chocolate but cookies are something quite different They are much better with tea (or milk of course) too.
These are adapted from a Nigella Lawson recipe (I can’t bear Nigella Lawson herself but she does have some great recipes) which was really really heavy on the chocolate. I admit to having to tone it down a little bit – for the sake of my health and the fact that I didn’t have 500g of chocolate, which is what the recipe required. Instead I used 100g of chocolate and about 75g for the chips. I used chopped up dark chocolate rather than cooking chocolate chips as I prefer to use proper chocolate.
These are great soft cookies and they are so chocolatey but not too cakey and bakey so they aren’t too dense. These are the best ones I’ve ever made. The only problem with these is that you have to wait at least 5 or 10 mins for them to crisp up a bit and the chocolate to set before stuffing your face.
If you have broken your diet with these, you probably won’t care anyway because they are too good.
I made houmous today! I’ve tried and failed before so I was pleased that this came out well, and tasted good too. It was very nice with toasted pitta bread.
To make you need:
1 tin of chickpeas, drained
juice of 1 lemon
a clove of garlic
about 5 leaves of fresh coriander, chopped.
Blitz the chickpeas, garlic, a good slug of olive oil and the lemon juice in a food processor til its smooth – you may need to transfer to a bowl and stir it yourself as it can be too thick for the processor. Season, add the coriander and stir. Add a bit more olive oil, seasoning or lemon juice to taste, a bit of olive oil will also help to loosen it a bit and make it smoother.
So we’ve had our first crop of potatoes! I love proper homegrown potatoes, apart from tasting about a hundred times better than anything you can buy in the shops, they are so very easy to grow, we’ve never failed at potatoes (same can’t be said for other things we have grown before). We got 4lbs from our plants this year, so that will last us quite a long time. Check back for more progress, our salads are coming along nicely as is the tomato plant –which seems to be yielding one very huge tomato rather than lots of them.
A bit of a mixed last couple of days…
Firstly, I finally succeeded to make lemon drizzle cake! Normally it turns out a bit of a sunken mess, but this time it rose perfectly, was light and the topping nice and sweet and tangy and crunchy.
I used this recipe (it doesn’t come out as grey brown looking as that picture though, its very much golden and a lovely lemony colour inside).
It was gorgeous with a bit of ice cream.
We’ve also had a bit of cat drama in our household! We cooked a lovely roast chicken yesterday too, and kept the rest in the fridge to eat today. Got home from work this evening to find the fridge door broken into and a very greasy and guilty looking cat. She has had to be washed with pet shampoo as she had a greasy head, so that was her punishment. Look at the guilt:
She’s in the dog/cathouse this evening!
It took me such a long time to find a recipe for orange and almond cake that I thought I’d post it here.
It’s a very light sponge with not too much overpowering almond or orange, which is what I like. For a stronger orange-y taste from concentrate orange juice could work well.
In the end I improvised on a normal
Victoria sponge recipe and hoped for the best!
200g unsalted butter – softened
200g granulated or caster sugar
200g self raising flour
4 eggs (I used medium)
1 tsp of vanilla extract
Zest and juice of one large orange
100g almonds – ground up – I bought flaked almonds and ground them up myself as the chopped ones were twice the price!
Heat oven to gas mark 4.
Cream together butter and sugar until soft and fluffy
Add eggs in one at a time, beating in thoroughly before the next. Add vanilla and orange zest and juice.
Then fold in the flour and the almonds until combined.
Pour into a lined and buttered cake tin and bake for 1 hour – this can also make two smaller sponges which you can then layer up with icing/cream in the middle. My oven tends to take a long time to cook cakes so keep an eye on it every 15minutes or so.
Remove from oven, rest for a few minutes before turning out onto a plate or wire rack.
This cake makes a lovely warm dessert; we had ours with ice cream, which was lovely. The top is very crispy when warm and the inside fluffy and soft. Unfortunately no pictures as we’ve scoffed most of it already!