Ginger, Chicken, Asparagus, & Rice SoupjwghApril 8 2013, 21:49:20 UTC
This is based on a recipe from Mai Pham's 'The Best of Vietnamese & Thai Cooking', but is hopefully distinct enough that I don't have to feel too guilty about sharing it. I've gone back to this recipe a lot; among its other virtues, it's pretty easy to make it vegetarian or vegan if desired
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Equal parts (about 75g/three heaped tablespoons of each will make half a tray):
Golden Syrup (I assume honey would work just as well here, but honey tastes stronger than Golden Syrup, I think? So not entirely sure) Butter (or equivalent, I've used everything from Stork margarine to Pure soya spread, and it all works fine) Soft Brown sugar Oats Other fillings if wanted (dried fruit, nuts, etc)
Method Grease a deepish baking tray.
Put everything but the oats/fillings into a pan and melt it all til gooey and smooth.
Add oats and other fillings. How much depends on how gooey/crumbly you want them. Add some, and mix, if there's still some liquid left, add more. You'll probably need more than you think.
Press the mixture into the tray (again, depends on how thick you want them). Put them in the oven at about 180 deg C for 15-ish mins, until golden.
Remove from tray, leave to cool on a rack. You can drizzle melted chocolate over the top at this point if you want.
Fast and Wonderful Chocolate Browniesvix_spesApril 9 2013, 22:30:29 UTC
Right, I shall be back once I've raided my recipe books but for the time-being, have one of my favourite "naughty recipes"
Makes about 15 brownies
100g butter, in rough pieces 100g plain chocolate, broken into pieces 225g light soft brown sugar 2 eggs, beaten 50g self-raising flour 1 tsp vanilla extract 100g walnut or pecan pieces (optional) 100g milk, white or plain chocolate chips
Preheat oven to 180 deg C. Line the base and sides of a 20cm square tin with baking parchment. Melt the butter and chocolate in a saucepan over a gentle heat. Remove from the heat and stir in the sugar, flour, eggs and vanilla extract. Beat together until smooth, then stir in the nuts and chocolate chips. Pour into the tin and bake for 30minutes - the brownies will be firm at the edges and still soft in the minute. If you want them a bit firmer, bake for 5minutes longer. Leave to cool for a few minutes, then cut into slices.
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Equal parts (about 75g/three heaped tablespoons of each will make half a tray):
Golden Syrup (I assume honey would work just as well here, but honey tastes stronger than Golden Syrup, I think? So not entirely sure)
Butter (or equivalent, I've used everything from Stork margarine to Pure soya spread, and it all works fine)
Soft Brown sugar
Oats
Other fillings if wanted (dried fruit, nuts, etc)
Method
Grease a deepish baking tray.
Put everything but the oats/fillings into a pan and melt it all til gooey and smooth.
Add oats and other fillings. How much depends on how gooey/crumbly you want them. Add some, and mix, if there's still some liquid left, add more. You'll probably need more than you think.
Press the mixture into the tray (again, depends on how thick you want them). Put them in the oven at about 180 deg C for 15-ish mins, until golden.
Remove from tray, leave to cool on a rack. You can drizzle melted chocolate over the top at this point if you want.
Reply
Makes about 15 brownies
100g butter, in rough pieces
100g plain chocolate, broken into pieces
225g light soft brown sugar
2 eggs, beaten
50g self-raising flour
1 tsp vanilla extract
100g walnut or pecan pieces (optional)
100g milk, white or plain chocolate chips
Preheat oven to 180 deg C. Line the base and sides of a 20cm square tin with baking parchment. Melt the butter and chocolate in a saucepan over a gentle heat. Remove from the heat and stir in the sugar, flour, eggs and vanilla extract. Beat together until smooth, then stir in the nuts and chocolate chips.
Pour into the tin and bake for 30minutes - the brownies will be firm at the edges and still soft in the minute. If you want them a bit firmer, bake for 5minutes longer. Leave to cool for a few minutes, then cut into slices.
Reply
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