Tag: useeggs

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Classic Chewy Chocolate Brownie

Chocolate Brownies

stolen (with edits) from https://www.taste.com.au/recipes/classic-chewy-brownie/f0960a83-1fa9-4e3e-b616-a995182613e0 and stolen image by Brett Stevens

Yield: many brownies (depending on cut size)

Ingredients

  • 125g unsalted butter, chopped
  • 125g dark baking chocolate
  • 3 eggs, lightly whisked
  • 335g raw castor sugar
  • 115g plain flour
  • 30g cocoa powder
  • 1tsp vanilla extract
  • 1 pinch salt

Cooking Directions

  1. Preheat oven to 180 degrees C
  2. Grease a 20cm square pan and line with baking paper
  3. Whisk egg and add vanilla in a small bowl
  4. Sift together sugar, flour, cocoa and salt in a large bowl
  5. Melt butter and chocolate in a second large bowl over a saucepan of simmering water, stirring with a metal spoon
  6. Remove from heat
  7. Quickly stir in egg mix and dry mix
  8. Pour into a prepared pan and decorate with sprinkles if desired
  9. Bake for 25-30 minutes until a skewer inserted in the centre comes out with moist crumbs clinging
  10. Set aside to cool completely
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Karen’s Salmon, Spinach & Feta Quiche

Karen’s Salmon, Spinach & Feta Quiche

stolen from http://www.findingfeasts.com.au/recipe-index/smoked-salmon-spinach-feta-quiche/ (yup, they watermarked their pic too!) and pre-abused by my mother already

Yield: 1 pie 22 cm square

Ingredients
  • 210g can of Salmon broken into large pieces
  • 1/2 pack frozen (defrosted and drained) or fresh spinach, finely chopped
  • 100g goat/sheep feta
  • 2 tbs dill, chopped
  • 3 eggs
  • ~50ml oat or almond milk (previously 100ml cream or yoghurt)
  • salt and pepper to taste
  • 1 sheet of short crust pastry
  • (capers and dill)
Cooking Directions
  1. Pre heat oven to 200/390 degrees C/F
  2. Defrost the pastry sheets and line a 22 cm square baking dish, trim off the excess. Cover with some greaseproof paper and pour in dried beans or rice to blind bake.
  3. Cook for 7 minutes. Remove from the oven and take off the greaseproof paper and beans. Place back in the oven and cook for another 5 minutes. remove from oven and let cool.
  4. In a bowl mix the eggs and cream together and season with salt and pepper
  5. Stir in the spinach and dill. (?mystery capers here?)
  6. Scatter the smoked salmon and feta over the pastry and pour the egg mixture over the top.
  7. Cook for 40 minutes uncovered. It is cooked when the centre is firm to touch.
  8. Serve with a fresh salad (lol, who am I kidding … just make two!)