by Jessica Taylor
The perfect brownie is moist in the center with a deep chocolate flavor. This recipe uses both chocolate and cocoa powder to give plenty of flavor, and muscovado sugar for the wonderful fudgy texture.
Ingredients
- 90g high quality chocolate (at least 70% cocoa)
- 100g margarine
- 125g caster sugar
- 100g light muscovado sugar
- 1 teaspoon pure vanilla extract
- 2 whole eggs and 1 egg yolk
- 3 tablespoons cocoa powder
- 100g plain white flour
Cooking Instructions
Switch the oven on to 360 ° F (180°C). Grease a shallow square cake tin. Line it with baking parchment.
While the oven is heating, allow the eggs to go to room temperature then beat them together. Break up the chocolate and place in a large bowl with the margarine. Set the bowl over a pan of simmering water. Do not allow the water to touch the bowl or the chocolate will burn. Once the mixture has melted, stir until completely smooth. Set aside until cooled.
Add the caster suger, vanilla extract and muscovado sugar to the chocolate and margarine mix. Stir in until blended. Gradually beat in the eggs. Sift over the cocoa powder and flour, then stir till evenly blended.
Pour the mix into the tin. Bake for about 30 minutes - it should be risen but slightly soft in the center. You can test this by inserting a skewer into the middle. It should come out with a few moist crumbs on it. Do not overcook or the brownies will dry out.
Leave in the tin for 5 minutes to cool, before turning out onto a rack to cool completely. Once cold, peel off the lining paper and cut into 16 even squares. Brownies are best wrapped tightly in foil and eaten the day after cooking, though they will keep for 4 days.
by Martin
Give those unhealthy burgers a miss and try these healthy, juicy salmon burgers instead. They taste perfect served with home made garlic tomato sauce. Serves 4.
Ingredients
- 1 can (400-450g) pink salmon, drained
- 1 large baking potato, sliced thinly
- 2 garlic cloves, crushed
- pack of breadcrumbs
- 10g fresh dill, finely chopped
- 1 tablespoon capers, rinsed and drained
- 1 tablespoon olive oil
For the Garlic Tomato Sauce
- 30g sun dried tomatos
- 2 garlic cloves, peeled
- 100g low fat yoghurt (plain)
- 1/2 teaspoon chilli sauce (hot preferred)
Cooking Instructions
To make the sauce, cook the tomatos and garlic in a small saucepan of boiling water for 3 minutes. Drain, but keep 80ml of the cooking liquid as you will need it later. Put the tomatos and garlic in a food processor, add the reserved cooking liquid along with the yoghurt and chilli sauce and process until completely smooth.
Cook the potato and garlic cloves in a saucepan of boiling water for 7 minutes. Drain and place them them in large bowl. Use a potato masher to mash them completely.
Stir in the salmon, 2 tablespoons of breadcrumbs, the dill and capers and mix thoroughly. Shape the mixture into 8 cakes.
Heat the oil in a large frying pan (non-stick preferred) over a moderate heat. Coat the salmon cakes evenly with breadcrumbs. Place in the frying pan and saute for 3 minutes on each side. Serve with the garlic tomato sauce.
by Sarah Taylor
This elegant starter is what the French call a ’salade composee’ - a salad where the elements are arranged separately. In this healthy example, salmon is served with a light potato salad and a healthy helping of greens. Serves 4 as a starter.
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by Jeff Stafford
In this recipe the pork ribs are simmered first to remove some of the fat and tenderise the meat, before being roasted in a deliciously sticky orange and mustard glaze. When buying the ingredients, choose the meatiest ribs you can find. Serves 4.
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by Sarah Taylor
Chunks of lean lamb are gently cooked with dates in a rich spicy gravy, then served with couscous and pistachio nuts, sprinkled with pomegranate seeds. This exotic dish is perfect for entertaining. Serves 4.
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by Geeta
Freshly ground spices make this curry fabulously fragrant, while the green lentils give texture and substance. Best served with low fat yoghurt, saffron rice and chapattis. Serves 4.
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by Philip Lam
This recipe is based on Japanese style fondues, where the food is cooked at the table in a flavorsome broth. This chicken and vegetable casserole makes a satisfying main course which is easy to cook in a single pot. Best served with a savoury citrus sauce. Serves 4.
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by Philip Lam
Japanese food is almost always low in fat, and these beautifully presented sushi rolls are no exception. Each sushi roll contains only 0.4g fat, and 1mg cholesterol. These days you can easily pick up the ingredients in a local supermarket and it is very easy to make them at home. Please remember, you must use sushi rice, which will be sticky once cooked!
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by Jeff Stafford
This salad uses pomegranate molasses which is a thick sticky liquid that is used in Middle Eastern cooking. It helps lift the flavor of many dishes and is a well kept secret of many professional kitchens.
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by Sarah Taylor
This salad uses a very special combination of baby spinach, blue cheese, grapes and pears. If you can get hold of some French ficelle bread then it makes it a perfect treat.
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