Brownies for one

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On lowest hob slowly melt 50g butter, 50g soft brown sugar, 1 tbsp maple syrup. When melted immediately remove from heat.

In another bowl mix 2 tbsp cocoa powder with 3 tbsp plain flour and a quarter tsp salt then stir in the melted mixture well.

Whisk an egg in another bowl and add 1tsp vanilla essence then put this into the above mixture along with 50g chocolate chips and break 6 walnuts into small pieces and also add.

Smooth equal portions into 3, 3 x 3" foil baking tray/s and bake in the middle of the oven, 150 fan, 170 C for 10-15 minutes if using the small trays or 15-20 minutes if using one baking dish. When coming away from the sides and a skewer test inserted the middle of the brownie is clean when removed they are ready.

Allow to cool before tapping the tray gently on the work bench to release. If you don’t wait it is likely they will not come away in once piece.

Snip a dried apricot into pieces and decorate the top of the brownies to serve.

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October recipes –

Jumboprawns with 3 root mash

Ostrich steak with onion bhaji

Baked chicken bell peppers

Baked egg and bacon medallions

Steamed jumbo prawns with wild rice

(Chicken) Meatloaf

Scallops, chorizo with white kidney beans

Pork and chorizo bake

Breaded white fish with simple cabbage rosti

My most viewed September recipe

Tomato Jasmine Rice with Kale Crisps topping

September recipes –

Steamed sweet potato and dill crab cakes

Kale Crisps

Roasted veg pasta bows

Savoury Polenta Bake

Mackerel Fillet Layer

Lemon& Rosemary Fried Brown Rice

August recipes –

Banana Fudge Muffins

Banana Tofu Mousse

Spelt Dahl

Brunch bake

Korean BBQ tofu and duck breast

Baked Sweet Potato Rosti

Popular recipes:

Pulled pork salad with goat's cheese dressing

Lamb stir fry with home-made Teriyaki sauce

Crispy half duck with hoisin sauce

Jasmine chorizo fried rice

King prawn sweet potato rogan josh

Quorn Jasmine Rice  What is quorn?

Fish Pie

Chilli quorn stir fry

 

My latest pudding recipes No butter chocolate pudding

Lemon drizzle muffins

Giant lemon pancake n Maple Syrup Dessert

 

If you want to know more about tofu check out
Check out my recipe Mushroom Tofu
and
another of my recipes
Tofu in pulses

Tofu n sweet potato lasagne

vitamins and minerals (a guide)

omega 3 (a guide)

5 ways to serve fish

Click on the link for more info on -.

Italien Gorgonzola Dop  used in my Scallops, chorizo with white kidney beans recipe.

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Latest post in my Spaniel Quotes for Life blog -

What I learned in October 2017 - I’m not expecting miracles, but I’m happy

 

Relevant now:

 

I prefer autumn myself by Rosemary Ditchburn

My latest November poem:
Anyone got an SCD d ? by Rosemary Ditchburn 

Banana fudge muffins

Butter, for greasing

100g dairy fudge

3 very ripe bananas

1 large free-range egg

3 tbsp milk

3 tbsp vegetable oil

Few drops of vanilla extract

250g self-raising flour

1 tsp baking powder

125g golden caster sugar

Preheat the oven to 180°C/fan160°C/gas 4. Line a 12-hole muffin tin with paper cases. If you don’t have paper cases, just grease the tin really well: tear off a piece of butter wrapper and use it to rub a little piece of butter all over the insides of the holes.

Break the fudge into small pieces, or cut into small pieces using a small knife and set aside. Put the bananas into a bowl and mash them. until fairly smooth. Crack the egg onto the bananas. Add the milk, oil and vanilla and use a fork to mix everything together well.

Sift the flour and baking powder into another large bowl. Add the sugar and fudge pieces, keeping some for the tops. Pour the egg mixture into the flour and stir together. Don’t stir it too much – you want to keep some air inside so that the muffins are light when they are cooked.

Spoon the mixture into the muffin cases and sprinkle a little fudge over the top of each muffin. Bake for 20 minutes. Leave to cool on a wire rack before you eat them as the fudge will be very hot.

November recipes:

Brownies for one

August recipes:

Korean BBQ tofu and duck breast

Baked Sweet Potato Rosti

Baked Gammon n veg medley            

Brunch bake

Spelt Dahl

 

Latest post in my Spaniel Quotes for Life blog -

What I learned in October 2017 - I’m not expecting miracles, but I’m happy

My most read August poem:-

When friends are better than lovers by Rosemary Ditchburn

My August 2017 poems

Can you see anything? By Rosemary Ditchburn

The stealer by Rosemary Ditchburn

Eventually by Rosemary Ditchburn

Counter destruction instructions by Rosemary Ditchburn

Overthinking again by Rosemary Ditchburn

Change for the better by Rosemary Ditchburn

Free food today by Rosemary Ditchburn

No time by Rosemary Ditchburn

Never noticed that before by Rosemary Ditchburn

Powerful not pitiful by Rosemary Ditchburn

There for a reason by Rosemary Ditchburn

Moment chancer by Rosemary Ditchburn

Dark companion by Rosemary Ditchburn

Who’s listening by Rosemary Ditchburn

 

My July 2017 poems:

My most read July poem:

Neighbourly strangers by Rosemary Ditchburn

My June 2017 poems

My most read poems in June 2017:
Listen to that, it smells like the colour of red wine by Rosemary Ditchburn

Doh Feelings by Rosemary Ditchburn
My most read poem in May 2017:
That was a bud yesterday by Rosemary Ditchburn
My May 2017 poems:　
My most read poem in April 2017:
Your life in their hands by Rosemary Ditchburn
My April 2017 poems
My most read poem in March 2017:
Destined to be someone who does by Rosemary Ditchburn
My March 2017 poems　
My most read poem in February 2017:
Like bananas holdings hands by Rosemary Ditchburn
My February 2017 poems
My most read poem in January 2017:
The day after the eve before by Rosemary Ditchburn
My January 2017 poems
My most read 2016 poem:

To wassail or not to wassail by Rosemary Ditchburn
My year 2016 poems

Poems wot I wrote

My most read poems wot I wrote poems:
I was a 1960's Northumberland child by Rosemary Ditchburn
Pill popping damages your health
It's a cocktail bar now by Rosemary Ditchburn
Father to child to father by Rosemary Ditchburn
Two fingers or none
Someone who is not now there
2 preludes to this poem -
Don't let life's painful history drag you down
My dad's the best. Anyone remember him by Rosemary Ditchburn

 

If you want to know more about tofu check out
Check out my recipe Mushroom Tofu
and
another of my recipes
Tofu in pulses

Tofu n sweet potato lasagne

Latest main meal recipes

Latest recipes:-

Fish Pie

Chilli quorn stir fry

 

My quick snacks blog -

New August recipes –

Banana Tofu Mousse

Spelt Dahl

Brunch bake

Korean BBQ tofu and duck breast

Baked Sweet Potato Rosti

Baked Gammon n veg medley

Popular recipes:

Pulled pork salad with goat's cheese dressing

Lamb stir fry with home-made Teriyaki sauce

Crispy half duck with hoisin sauce

Jasmine chorizo fried rice

King prawn sweet potato rogan josh

Quorn Jasmine Rice  What is quorn?

 

My latest pudding recipes No butter chocolate pudding

Lemon drizzle muffins

Giant lemon pancake n Maple Syrup Dessert

 

Spot the dog 2017

 

missing people choir (A poem for them) by Rosemary Ditchburn

Banana Tofu mouse

1 banana, 2 cups silk tofu 1/3 cup cocoa powder 1/3 cup sugar

Process in a blender or food processor until smooth.

Chill for at least one hour before serving.

Serve topped with grated dark chocolate (74% cocoa type) and decorate with a couple of split pieces of chocolate.

OR

fresh sliced strawberries or other fruit.

Makes two servings of quick and easy chocolate banana pudding.

For one small serving blend half a banana with 2 tbsp silken tofu, 1 tsp smooth peanut butter, 1 tsp cocoa powder, 1 tbsp maple syrup and 1 tbsp of soy milk. Chill 1 hr. Serve with grate chocolate topping and split pieces of choolate for dipping.

 

No bake Tofu Peanut butter pie

16 ounces soft silken tofu, 8oz creamy peanut butter 6oz sugar, 2 tablespoon soy milk, 2 teaspoon vanilla, 1 pre-made pie crust

Combine the tofu, peanut butter, sugar, soy milk and vanilla in a food processor or blender and blend until smooth. Spoon into the pie shell. Refrigerate at least 2 hours and serve.

Top with crushed peanuts, grated chocolate and extra peanut butter for a rich and gooey treat.

Alternate topping:

Blend 1cup of smooth peanut butter with half a cup of plain flour and half a cup of maple syrup for topping before the grated chocolate.

Giant lemon pancake n Maple Syrup Dessert

Stir 75g flour, pinch salt, 1 tbsp sugar, and 1tsp baking powder together in a bowl. Make a well in the middle and add 120ml of whole milk, 1 beaten egg, 1 tsp lemon juice. Mix until mixture is a smooth batter.

Melt 1tbsp oil in a frying pan on medium heat swirling around to coat the pan.

Pour the batter into one big pancake, or make two smaller pancakes if you prefer.

Chocolate chips can be added. Let it fry until bubbles in the centre start to pop, then flip the pancake and fry for another minute.

Serve pancake halved with maple syrup and apricot conserve drizzled over and a portion of red grapes topped with Greek yoghurt with honey and sesame seeds sprinkled over the yoghurt.

Lemon drizzle muffins

Preheat the oven to 180 fan/200C/400F/Gas 6. Line a 6 hole muffin tin with paper cases. Mix 2 beaten eggs, 85g/3oz castor sugar, 240ml/8fl oz milk and 100ml/3½fl oz veg oil in a large bowl. Sift in 300g/10oz plain flour, 3 tsp baking powder, ½ tsp salt and then add the zest only of 4 lemons.. Roughly mix.

Spoon the mixture into the pre-prepared muffin cases.

Bake for 30-35 minutes until well risen and golden. Cool on a wire rack.

If using make a lemon drizzle topping by mixing together 50g/2oz icing sugar and the juice of 1 lemon.

Spoon the lemon drizzle mixture over the hot cooked muffins.  

No butter chocolate pudding

Preheat the oven to 150 fan/170C/325F/Gas 3. Grease a 23cm/9in springform cake tin with a little oil and line the base with baking parchment.

Measure and sift 50g/2oz cocoa powder into a bowl or jug and whisk in 125ml/4fl oz boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in 2 tsp vanilla extract, then set aside to cool a little.

In another small bowl, combine 150g/5½oz ground almonds (or 125g/4½oz SR flour) and a pinch of salt.

Put 200g/7oz castor sugar, 150ml/5fl oz rapseed oil and 3 eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about three minutes until you have a pale-primrose, aerated and thickened cream.

Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almonds (or flour) mixture.

Scrape down and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.

Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm topped with a peach slice segment with 1 tbsp of double cream and 1tsp apricot conserve to the side. 

My quick snacks blog - Pulled pork salad with goat's cheese dressing

My June 2017 poems

My May 2017 poems

My April 2017 poems

My March 2017 poems

My February 2017 poems

My January 2017 poems

My year 2016 poems

Poems wot I wrote

Spot the dog 2017