Brek: two poached eggs on granary toast, three clementines
Snack: four medjool dates and a few walnuts
Lunch: chicken, lentil and veggie soup with feta on rye...apple, three clementines
Snack: a salted caramel chocolate brownie
Dinner (waiting for dh): coq au vin with crusty bread...girls had mash with theirs...pud apple tart with creme fraiche. Girls had custard...
Likely I will eat some green and blacks!!
That sounds amaaaazing!! Did you make it yourself and would you mind sharing the recipe if you did?? I need it in my life
We are making way too many cakes with the cold weather!
Here's the recipe...courtesy of The Guardian...enjoy! So yummy! I bake for slightly less time, could be our oven...or could be that we like Squidge
The last word in decadence. One small brownie will often suffice, so one trayful makes rather a lot of portions. They'll keep in an airtight container for four days. Makes 18.
For the salted caramel
90g golden caster sugar
60ml double cream
¼ tsp sea salt flakes
60g unsalted butter, cubed
For the brownies
200g dark chocolate (at least 70% cocoa solids), broken into pieces
250g unsalted butter
4 large eggs
175g caster sugar
150g light brown soft sugar
1 tsp vanilla extract
120g plain flour
½ tsp baking powder
½ tsp sea salt flakes
20g cocoa powder
Start with the caramel: tip the sugar into a heavy-based pan and add two tablespoons of water. Heat gently, stirring only until the sugar dissolves, then turn the heat to medium-high and let the syrup come to the boil undisturbed. Simmer briskly, swirling the pan occasionally but never stirring, until the caramel turns a rich amber. Remove from the heat, stir in the cream and salt, then the butter, and set aside to cool.
Now for the brownies. Line a 23cm x 32cm brownie tin with nonstick baking parchment. Heat the oven to 190C/375F/gas mark 5. Melt the chocolate and butter over a pan of simmering water (or in the microwave), and set aside to cool.
Beat the eggs, sugars and vanilla in an electric mixer (or with a whisk) until increased in volume. Sift in the flour, baking powder, salt and cocoa, pour in the melted chocolate and butter, and beat briefly to combine. Scrape half the mixture into the tin and dot teaspoonfuls of salted caramel over the surface. Cover with the remaining brownie mix and top with more teaspoonfuls of caramel. Slide into the oven and immediately reduce the temperature to 180C/350F/gas mark 4. Bake for 35-40 minutes, until almost firm in the middle. When cool, turn out and cut into 18 bars.
