These brownies aren't your "cake" style brownies, they are more fudgelike due to the high sugar content, but so damn tasty you can't say no. Use the salted russian caramels in the previous recipe for an extra level of awesome. They are dead simple to make so no excuses.
I must say, I have been a fan of Turkish Delight long before I read Lewis Carrol's "The Lion, The Witch and The Wardrobe", that said, it has taken me this long to actually have a go at making it simply through fear of complexity and not recognising some basic ingredients. It wasn't until I bought a bottle of rose water for the Baklava that I began investigating. And here we are, make sure you have plenty of time to devote to this recipe because the cooking time can vary from an hour through to half a day depending on your volume. Todays recipe should take about 2 hours or so to complete.
There are few who can say they genuinely don't like chocolate cake, to that end I have decided to share the grandaddy of all chocolate cakes, the infamous Mississippi Mud Cake.
Now this is my take on a commonly themed cake out there (Orange and Ginger Cake). The batter is quite runny before baking, so be prepared to rethink your way of doing things somewhat. The final cake has that spicy ginger flavour, with the sweet tangy orange finish, the roughage is provided by walnuts and raisins. It is a very densely finished cake so you don't need much to fully enjoy it.
Today we will be doing something a little more complex that the typical bread baking and instead delve into the complex Italian Panettone a festive enriched bread that is sweet and fruity and fantastic all on its own or dipped into custard or whatever other "inglese" method you like, the bottom line is enjoy it.
Its nearly Christmas, and if you live in the northern hemisphere eggnog is a given. This is a very simple recipe which anyone can follow and can be scaled according to your needs. This can still be enjoyed in the southern hemisphere chilled, but make sure you make it hot first to ensure the bacteria in the eggs are killed off.
Doughnuts are the antithesis of all nutritionists worldwide, and with absolute delight I present my own doughnut recipe that will surely result in nothing but entertainment for your mouth. My doughnuts aren't the soft cakey flakey doughnut people tend to expect, unlike most I prefer to develop the gluten so that a chewier more textured doughnut is produced. I also hate stuffing around with the whole "hole" thing so I just make doughnut balls which can be filled any number of ways, from injecting jellys and creams, to cutting them open and toasting them (honestly, its quite a surprising taste) and adding a dollop of cream and strawberry jam for a twist on the devonshire tea.
Ze French Crêpe Suzette, this desert (which I must say, makes a wonderful breakfast if you need the calories) is a staple of many fine restaurants. A little pretentious, but an otherwise amazing cooking experience. The crepes (as the saying goes) must be fine and lace like in appearance, the sauce must be thick and sweetly orange. Grand Marnier and Brandy are essential to finalise these flavours, some prefer a little white curaçao and kirsch, but I prefer the simplicity.
The much maligned and misunderstood humble banana ... many out there are unaware of when this little fruit (herb, whatever) is really at its greatest potential. Once they see a few spots they begin to panic and throw them out before they have reached their finest. Well, let me assure you, the browner they are the better for cooking and other uses. They should have a very pungent overripe odour, almost overpowering. They can take a week to two weeks in the fridge to reach a perfect stage in the presence of apples ... wait ... just wait ... wait for it ... PERFECT. The flesh may even have brown bruises, but thats OK for this recipe, trust me.
Australia has a television show called "Masterchef" based on the original BBC cooking show that pits ordinary people against each other in the kitchen to win the title of "Master Chef". While this is not the place to debate the merits of the Australian format, the Australian show however does have some redeeming qualities, one of which is the opportunity for renowned cooks and chefs to share their recipes with the audience. Once such occasion was when Donna Hay in a challenge asked the contestants to make a Pavlova. Now, the Pavlova is a finicky beast, but at the same time its hard to make a complete mess of it unless you really add the wrong amount of ingredients. This isn't Donna Hays recipe, it is my own, and one key ingredient sets it apart from all the others.