lrlfinlflill||lilll

I{ut and Chocolate Chip Brownies

These brownies are moist, dark anrJ Preheat the oven to ] 80"C/
deeply satisfying. LIse good quality 3SO"F/Gas 4. Lightly grease a
chocolate with a high cocotl content shajlolv t9cml7Yzin square cake
for the best results. tin (pan). Melt the plain chocolate
irr a heatproof bowi placed over a
pan of hot watel.
Makes 16
l 50g/5oz plain (semisweet)
chocolate, chopped
120m]l4il ozll/z cup sunflower oil
2l5gl7|zozlscant t cup light muscovarlo '
Stir in the melted chocolate
(brown) sugar
lhen beat wejlwith a plastic
2 eggs
spatula or wooden spoon unti1
5ml/1 tsp vanilla essence (extract)
even]v mixed.
6 5 gl 2|zo zl zh cup self-raising
(self-rising) ílour
60ml/4 tbsp cocoa powder (unsweetened)
75gl3ozl3/+ clp chopped walnuts with an electric wl-risk, beat
or pecans . the oil, sugal, eggs and vanilla
60ml/4 tbsp rnilk chocolate chips essence together in a large bowl

sift the flour and cocoa

l
powder into the bowl and fold
in thoroughly. Stir in the chopped
nuts and chocolate chips, pour
into the prepared tin and spread
e\enly to the edgel. Bakc lor 30-
35 ninutes, until the top is firin
and crr,rsty. Cool in the tin before
cr,rtting into squares.

jlT É:_Lj11:}",?a :!::]t'

":|:. ::.!:.,:a. :-:.|:: ! : |::: | !) a: t:!,

COOK'S TIP
:

(-\, :i
:i
These brownies r,vill freeze for 3
morrths in an airtight container.
Remove írom the freezer and
leave at room tempelatllre for
sel.eral hours before serr.ing.

Brownies 6 Bars
71
IIlrlrlWlWI*JJ;J-t tÉ]
lnl ldt5l
ö iiJ l-' ö ű
._
.!
?

-r,l irl,

Carrot Cake with Cream Cheese Icirg

This moist cut - and- co me- again
cake has a delicious cream cheese
icing decorated with shredded
orange rind.

ffi
Seryes 8
9lgl3lzozlscant 1 cup wholemeal
(whole-wheat) flour
1 50g/5ozl1 7n cups plain
(all-purpose) flour
10ml/2 tsp baking powder
5ml/1 tsp bicarbonate of soda
íbfing soda)
5ml/1 tsp ground cinnamon
2.5mU|z tsp grolnd allspice
250gl9ozlgenerous 1 cup soft light
brown sugar
3 carrots, coarsely grated

I25gl 4ozlI cup chopped walnuts

3 large (US extra large) eggs
juice of 1 orange
120mll4fl ozl|/z cup sunflower oil
shreds of pared orange rind, to decorate

For the icing

50gl 2ozl % ctlp butter, softened

20lgl7ozlscant 1 cup cream

cheese, softened
grated rind of 1 orange
200gl 7 ozl I3/l cups
(confectioners') sugar
5ml/1 tsp vanilla essence (extract)
Preheat the oven to l 80'C/
: 350'F/Gas 4. LighLly grease
23cml9in round cake tin (pan)
and line the base with baking
parchment. Grease the paper,
icing
.'3
Sift all the dry ingredients
,.
except the brown su8ar into a
bowl, then add the bran from the
sieve. Add the brown sugar, carrots
and walnuts.
'"} Beat the eggs and orange juice
in a bowl. Make a wel1 in the
,*.,.J
dry mixture and add the egg
mixture and oil. Mix we1l. Spoon
into the prepared tin and level the
top. Bake for about 1 hour until
risen and springy to the touch.
a ..{ Slide
a knife between the cake
€ and the tin to 1oosen it, then
turn the cake out on a rack and
remove the lining paper.
i]i To make the icing, beat the
.,,,F br'rtt.., cream cheese and
grated orange rind in a large bowl.
Sift the icing sugar, then gradually
add to the bowl with the vanilla
essence, beating well after each
addition, until the mLxture is
creamy and smooth.
i;" Split the cake in half
"i,J horizontally using a large
serrated knife, sandwich the cake
together with about hali the icing,
then spread the rest of the icing on
the top, swirling it attractively with
a palette knife. Scatter the shreds of
orange rind around the edge of the
iced cake to decorate.

Cakes
115
 rlrl@]W[
ljüuiuJtLlüLjtL
-l
ru[*Jit-*[] lli
-"l
l

1,1r ti-r ll U. 1t,

Quiche Lorraine
This classic quiche has some
delightful characteristics that are
often forgotten in modern recipes:
very thin pastry, a creamy, light
filling and the savoury taste of
smoked bacon,
To make the pastry, put the
§
á flout salt, butter and egg yolk
into a food processor and process.
On a lightly floured surface, bring
the mixture together into a ball.
Leave to rest for 20 minutes.

.} Lightly flour a deep 20cm/8in

Seryes 4-6 á r.ound flan tin (quiche pan)
6 rindless smoked streaky (fatty) bacon and place it on a baking sheet. Roll
out the pastry and use to line the Cently press the pastry into
rashers (strips)
Q
3O0 ml l |/z pint l l 1A cups double flan tin, trimming off any *F the corners of the tin. lf the
(healry) cream overhanging pieces. pastry breaks, gently push it
3 eggs, plus 2 yolks together again. Chill for
25gllozl2 tbspbuttet 20 minutes. Preheat the oven to
salt and ground black pepper CooK,S TIP 200"C/400'F/Gas 6.
C\-,
For the pastry To prepare the quiche in advance,
17 5gl 6ozl IYz clulps plain (all-purpose) bake for 5-10 minutes less than
flour, sifted the time stated, rrntil üe filling is
pinch of salt just set. Reheat at I90"Cl375"Fl
Il5g/4ozlVz clpbutter, at íoom Gas 5 for 10 minutes.
temperature, diced
1 eggyolk

,§
Meanwhile, snip the bacon
€ into small pieces using kitchen
scissors and grill (broil) until the
fat runs. Arrange in the pastry
case. Beat together the cream, the
eggs and yolks and seasoning, and
pour into the pastry case.

g Bake the quiche for about

*} 15 minutes, then reduce the
oven temperature to 180oC/350oF/
Gas 4 and bake for about
20 minutes more. \A/hen the
filling is puffed up and golden
brown and the pastry edge crisp,
remove the quiche from the oven
and top with small cubes of butter.
Leave it to stand for 5 minutes
before serving. This allows the
filling to settle and cool a little
before serving, making it easier to
cut the quiche into slices.

savouries
25
 so -2a
a 'l!
N
d
l a S t óo
N
so 6
|o ó o E
Ja
§
o =-
-
@ D a
J-=a=-.. ú m r3
I
p ! fu o l; o o_ E
+ x r á' -r A É a, @ 6 Aa !
-- 1
' -= -'- - - a-'l
6, F o- Főrc Oó < o laJ
=, |'
9 ! rc |ro
1 c .:= i
@
=a=1 a
+Á =- :.= o p o ó o- }4
',
rc -J rc
a ó l-
a
{ a- ú
p
o
o
;,
o {
a-
.: - ó
o ! ló ó
s o
o_
! {
T
i;^-='ni!-)1
J') o i : n -.l - l-
Ea a
o- ! C l\
§ 1 a ír] :5é: o_ ! E l:, ö
=Y = < E p
'," i=raT1;_='i
F
.
- m |1 o !
- 9 {
ö, l-
, : q9-g.: ' l a-
= C=d ! p
c l^
lJ pJ
|-) P =É
?!id6t T T; 3 |-
= -" =- =
--;i lL L
:^ vp 7L-
d
-.:._i
6,
ji ó
-. a-a
= '* iL
(na=-q
V, ,} L/
Á*=*:*&ru**L !^.É.";"b:
1F= J, 9,3 a
+-T;'r&
, ! +Ym,
=,@
Nac)p
ó
o
o
1J.] > o § =-i: a ?/
=-q !i,a@Tac ,-

óaáó3r
?í Fa, ,
a á { ia PwJ ] -ts-;
=.s ,39dá7F"3
3 c2,1,== Z ő
:] l
)'tr-,óá'+
_- .D
^
.=áofrÁ
ó ": '
fip-p <U!19ó,^/+ PÁ
L- ^
, F? F- ; = =.:.
-óL 2-=.L},
-^ ó 2^ ) a-á aUQ>,
áó
-a y
,a';a

V.r: - 2 -ar9-=_l € ! 0D !:,P -+{ rc§

1
j L=a i7 d Á
; n - =.- A 9 ! o-< o r^,
- tr r
^ *ííÁ:,
Tep
1 li
! -c
gs ! í fr
^,
< c <;--i +úa !
- - ='ó ".
tr á-
a ^ 9J Ni
; .T
=: = ='o
O
-
X !--§á r'J
=
=,üi,, = .=,!-=,=_
dó : = ,,
ia
,
á
i'o- :. \-5
á i
-
'^.=
= =-<
-

a=4c
O yy_i = !6
-;; T
=- o 7
€
? = '<
<p á; e J,ó
1=- #lí=-P"=:
! '9 á ó ^] P_ó
ő A ='u 7^ ,Á
__ n ! _ É-
; ó ó fu< J a
-. c !pD?ó-4
U- )'a
l
i19 T=4
-
a U < O ó ^
pm! _rcrc
+P -is 8-E
3:i :aj
ji p /i
<
a +r
'=--eiZ+
€ l ! !rc F:,
= a- A j L2 -
rcX
ra
ó 61:+l >
-))Y,-
3l@ o
T,|
óC o