Tag Archives: american food

Secret Chocolate (Not Brazil) Nut Brownies

It’s the Fourth of July, and who could resist a tray of soft, squidgy chocolate brownies?

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Given that we’re all a little bit obsessed with the World Cup at the moment, when I first thought of posting this, I planned to give them a bit of a tropical theme, with a liberal scattering of Brazil nuts in honour of the host nation. That was Monday.

On Tuesday, the USA got knocked out by Belgium, so suddenly that didn’t seem like such a good idea any more. The Brazil nuts were out, and good old patriotic walnuts and pecans went into them instead. I also made sure that I was not using Belgian chocolate in this recipe, as that would have been a bit of an insult after the Red Devils triumphed in Salvador…

At this stage, I need to ‘fess up to the fact that this recipe is more or less one from Delia Smith, but it also has the honour of being one of the recipes that I have been making the longest. I saw this on TV early on in my university days (remember that time when you saw things on TV and had to scribble them down, rather than just looking them up on Google later? Yes, this is one of those!). The only tweaks I’ve made are to use salted butter (believe me, it works), vanilla, a bit of cocoa powder and…some great big dirty spoonfuls of Nutella!

Yes, my secret weapon for making brownies it to add spoonfuls of the stuff. I’ve found the way to make them even less healthy than they normally are (unless, of course, I were to try deep-frying them, but I’m sure there is a chip shop in Glasgow that’s one step ahead of me). Yes, Nutella sounds odd, but it really is amazing. I pour half the batter into the tray, then drizzle with softened Nutella (pop in the microwave to make it runny), sprinkle with nuts and pour over the rest of the mixture. I think my original idea was that there would be a seam of chocolate spread running through the finished brownies, but in the end, it just soaks into them and makes them extra soft, sticky and delicious. I remember turning out trays of the things, and they would be wolfed down when we got in late, during film nights…you get the picture.

So, are these babies healthy? Absolutely not. But are they naught and delicious? Of course! And if you’re in the mood for celebrating, it’s only right to treat yourself.

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To make Chocolate Brownies (adapted from Delia Smith, makes 16-25):

• 175g salted butter
• 125g dark chocolate
• 3 eggs, beaten
• 275g caster sugar
• 1/2 teaspoon vanilla extract
• 75g plain flour
• 25g cocoa powder
• 1 teaspoon  baking powder
• 100g chopped nuts
• 4 tablespoon Nutella, warmed

1. Preheat the oven to 180°C (355°F). Line a 25 x 25 cm (10 x 10 inch) square tray with greaseproof paper (I used one of 20 x 20, and filled a few cupcake cases to make mini-brownies).

2. Put the butter and chocolate into a bowl, and place on top of a pan of barely simmering water. Leave to melt. In the meantime, mix the flour, cocoa and baking powder in a separate bowl.

3. Stir the butter/chocolate mixture well, then fold in the sugar. Next, add the vanilla extract and the eggs. Whisk. Add the flour mixture and stir well.

4. Pour half of the brownie mixture into the tray. Sprinkle the nuts on top, then drizzle the Nutella as evenly as you can (doesn’t have the be perfect). Carefully pour the rest of the mixture on top, and smooth gently with a fork.

5. Put the tray into the oven and bake for 35 minutes. Watch out that the mixture does not burn – it will shrink back from the sides.

6. When ready, remove from the oven and leave in the try to cool. When cold, remove from the tray and cut into 25 pieces (I did 16, but remember I was using the smaller tray!).

Worth making?Absolutely. Got to be grateful for Uncle Sam for inventing these things!

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Filed under Recipe, Sweet Things

Fourth of July: Boston Baked Beans

Today it’s the Fourth of July – so let’s make something traditionally American, the good old-fashioned Boston Baked Beans!

Well, I say “good old-fashioned” but actually, I don’t know very much about them other than I like their name, so I thought it was about time to give them a bash. And a recipe from The Well-Cooked Life looked just perfect.

I know some people get terribly snobbish about baked beans and don’t like the tinned ones, but I’m not one of them. One of life’s greatest pleasures is a Saturday morning involving toast covered in cheese, grilled and then topped with baked beans. Delish.

Nevertheless, I was intrigued by the idea of making beans from scratch that had a bit more pep to them. A few minutes on Google told me that they are normally made with salted pork and molasses, so you’ve got a powerful savoury/salty yet sweet flavour. Clearly the pork was not going to happen in my case, so I added a bit of soy sauce instead to get more “savoury” than just salt would contribute. The other ingredients also promised something rather grand – lots of spices, hotness from sambal (my preferred way of adding heat to a dish), sweetness from molasses and fried onions and sharpness from some cider vinegar.

Boston Baked Beans are also a complete doddle to make, albeit a little planning is needed to make sure that the beans are properly soaked and cooked, but it’s mainly a case of soak, boil beans, mix sauce, bake.

One little wrinkle that affected my beans – I didn’t have dinky little beans (like you get from the tinned ones) so I used the ones I had in my cupboard, which were crab-eye beans. They were a little larger, and stayed a little firmer when cooked. They were still delicious, but when I make these again, I’ll be using the smaller beans in the future.

What you do need to be prepared for is that these beans are not a neon orange hue – all that molasses or treacle makes the sauce a rich red-brown colour. However, the flavour is completely, totally, utterly sensational. The sum is greater than the individual parts – and actually, that makes this a rather fitting dish for Fourth of July.

To make vegetarian Boston Baked Beans (adapted from here):

• 350g beans
• water
• 3 tablespoons oil
• 1 clove garlic, chopped
• 1 teaspoon salt
• 2 white onions, chopped
• 2 heaped teaspoons paprika
• 1 teaspoon ground nutmeg
• 2 large pinches ground cloves
• 2 tins chopped tomatoes
• 2 tablespoons concentrated tomato puree
• 1 teaspoon of chili or sambal
• 2 tablespoons soy sauce
• 240ml treacle or molasses

• 120ml cider vinegar

1. Soak the beans overnight in cold water.

2. The next day, cook the beans according to instructions on the packet (how long you boil and simmer depends on the type). When cooked, drain the beans.

3. In the meantime, make the sauce. Fry the onions in the oil until golden. Add the garlic, cook briefly, then add the rest of the ingredients. Bring to the boil, then simmer for 20 minutes.

4. Mix the cooked beans and the sauce. Taste and adjust seasoning as required.

5. Pour the beans into an ovenproof dish. Cover and bake in the oven at 160°C (320°F) for 2-3 hours until the sauce is thick and the beans are soft. If the beans get too dry, top up the water.

Worth making? This is a complete flavour explosion, and utterly delicious. The basic recipe should appeal to most tastes, and you can tweak and adjust the spices to suit what you like. Definitely worth having a go at.

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Filed under Recipe, Savoury