Yesterday I had tea at the Modern Pantry and there was pumpkin judging taking place. The staff had each submitted their own Autuminal creations - look at the one with the fringe!!
Georgina Fuggle. Cookbook Author. Food Stylist. Food Editor. Photographer.
31.10.12
24.10.12
The Ultimate Green & Black's Brownies
It may have been the years spent working at Green & Blacks that made me really appreciate the brownie. There is something about the all-American delight that people can't turn down, something about the fudgey, chocolatey, dense gooey goodness that makes us forget the calorie content and take 'just a little one'.
These have been baked for a stag do (yes, I am a good wife!). There is eleven of them you see, that are heading west surfing for the weekend and I can't think of anything nicer to eat when you arrive home, showered and warm. I hope those boys appreciate them!
THE ULTIMATE BROWNIES
Ingredients:
300 g unsalted butter
300 g dark chocolate (minimum 70%, broken into pieces)
5 large eggs
400 g granulated sugar
1 tablespoon vanilla extract
200g plain flour
1 teaspoon salt
300 g dark chocolate (minimum 70%, broken into pieces)
5 large eggs
400 g granulated sugar
1 tablespoon vanilla extract
200g plain flour
1 teaspoon salt
Directions:
1. Grease a roasting or baking tray. In a bowl (placed on top of a pot of boiling water) melt the butter and chocolate together until thick and creamy
Meanwhile beat together sugar, eggs and vanilla extract until thick and creamy. The mixture should easily coat the back of a spoon.
2. Once the butter-chocolate mixture has melted, remove from stove and beat into the egg mixture Sift the flour and salt together, and add to the wet ingredients. Mix until mixture is well combined.
3. If using, drain morello cherries and fold into the brownie mixture.
4.Pour mixture into the tray and bake for 20 – 30 minutes at 180C. Once finished baking, allow to cool and cut into pieces.
Meanwhile beat together sugar, eggs and vanilla extract until thick and creamy. The mixture should easily coat the back of a spoon.
2. Once the butter-chocolate mixture has melted, remove from stove and beat into the egg mixture Sift the flour and salt together, and add to the wet ingredients. Mix until mixture is well combined.
3. If using, drain morello cherries and fold into the brownie mixture.
4.Pour mixture into the tray and bake for 20 – 30 minutes at 180C. Once finished baking, allow to cool and cut into pieces.
21.10.12
15.10.12
The Hart & Fuggle
We are running again, so exciting! Alice and I are taking over the coffee workshop company in Clerkenwell for 5 days only. Have a look at the website for a little more information -
www.thehartandfuggle.com
10.10.12
Lost Gardens of Heligan
We visited Heligan today and were blown away by both their beauty and the terrifying Cornish winds. The gardens fell into disrepair after the first world war but were rediscovered and restored by Cornwall's hero, Tim Smit. His team worked tirelessly to return the garden to its former glory and now, some ten years later, it bares the most wonderful fruit and vegetables. We happened upon the gardeners picking butternut squash for harvest festival. How gorgeous.
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