Recipes

Heaven is a Chocolate and Hazelnut Fudge Brownie

by Christine Salins on November 27, 2014

www.foodwinetravel.com.au, Food Wine Travel, chocolate shops, Haigh’s Chocolates, Haigh’s Dark Chocolate Pastilles, brownie recipes, best brownie recipes, best recipe for brownies, chocolate recipes.

As you might have gathered from some of my previous posts, I’m a great fan of Haigh’s Chocolates. This proud South Australian company was founded in 1915 by A.E. Haigh and for a long time you had to go to Adelaide if you wanted your fix. These days it’s a lot easier with the products available online and in stores in Adelaide, Melbourne and Sydney.

When Maurie was in South Australia recently, being whisked around in helicopters and picking strawberries at the delightful Beerenberg Family Farm, he was given a copy of Cooking with Haigh’s. It’s a delicious little booklet, all of about six pages, with a couple of truly divine recipes.

There’s a Dark chocolate mud cake, a Chocolate, macadamia and salted caramel tart, and then there’s this one to die for … Chocolate and hazelnut fudge brownies. It needs no more introduction – the recipe speaks for itself. Happy baking!

HAIGH’S CHOCOLATE AND HAZELNUT FUDGE BROWNIES
Serves 12

150g Haigh’s Dark Chocolate Pastilles, chopped
200g unsalted butter, cubed
3 extra large eggs, beaten
2 cups (440g) brown sugar
1 cup (100g) hazelnut meal
1/3 cup (35g) cocoa, sifted
1 teaspoon baking powder
½ teaspoon salt
Preheat oven to 180 degrees C (160 deg C fan-forced). Lightly grease a 21cm square baking pan and line with baking paper.
Place the dark chocolate and butter together in a medium saucepan over a very low heat, stirring until melted and smooth. Remove from heat and allow to cool for 10 minutes.
Place the eggs and sugar together in the bowl of an electric mixer and beat for 5 minutes or until light and fluffy. Slowly add the cooled chocolate mixture, beating until combined. Add the hazelnut meal, ¼ cup cocoa, baking powder and salt, folding gently until combined.
Pour mixture into the prepared baking pan and bake in preheated oven for 50 minutes. Remove from oven and allow to cool completely in tin. Cut into 12 pieces. Serve brownies dusted with remaining cocoa.

Recipe and image reproduced with the permission of Haigh’s Chocolates.

Related Posts: Picking Strawberries at Beerenberg Family Farm; In My Kitchen.

{ 2 comments }

Berry Hill and a recipe for Strawberries in Rosé Jelly

by Christine Salins on November 25, 2014

www.foodwinetravel.com.au, Food Wine Travel, Christine Salins, Maurie O’Connor, Beerenberg Family Farm, Beerenberg products, where to buy Beerenberg products, Paech family, Adelaide Hills, farm shop, farm shops in the Adelaide Hills, food in the Adelaide Hills, Grape & Jasmine Tea Jelly, Raspberry & Violet Jam, Apricot & Lavender Jam, Rose Petal Jelly, Berry Hill book, Bird in Hand wine,

The evolution of Beerenberg from a small family-owned company into a big family-owned company is recounted in Berry Hill, a cookbook cum memoir published by Wakefield Press.

Beerenberg founder Grant Paech made the first batch of strawberry jam using his mother’s pan and a recipe from the Green and Gold Cookery Book. It just goes to show what enterprise and hard work can bring.

www.foodwinetravel.com.au, Food Wine Travel, Christine Salins, Maurie O’Connor, Beerenberg Family Farm, Beerenberg products, where to buy Beerenberg products, Paech family, Adelaide Hills, farm shop, farm shops in the Adelaide Hills, food in the Adelaide Hills, Grape & Jasmine Tea Jelly, Raspberry & Violet Jam, Apricot & Lavender Jam, Rose Petal Jelly, Berry Hill book, Bird in Hand wine,Today, the company’s chutneys and relishes, dressings and sauces, mustards, honey, jams and relishes can be found in 24 countries. Yet it is still deeply true to its South Australian roots and continues to make quality products at the Beerenberg Family Farm in the Adelaide Hills.

It’s an inspiring tale and we’ve had great fun dipping into the recipes, which include this simple, delicious – or should that be, simply delicious – dessert. Strawberries continue to be Beerenberg’s biggest crop and between November and April, you can pop into the farm to pick your own.

STRAWBERRIES IN ROSÉ JELLY

www.foodwinetravel.com.au, Food Wine Travel, Christine Salins, Maurie O’Connor, Beerenberg Family Farm, Beerenberg products, where to buy Beerenberg products, Paech family, Adelaide Hills, farm shop, farm shops in the Adelaide Hills, food in the Adelaide Hills, Grape & Jasmine Tea Jelly, Raspberry & Violet Jam, Apricot & Lavender Jam, Rose Petal Jelly, Berry Hill book, Bird in Hand wine,Serves 4

300 ml rosé
100 grams caster sugar
5 x 15 gram sheets leaf gelatine
300 grams strawberries (reserve 4 perfect strawberries with stem intact)
4 x 250 ml elegant glasses

Place the sugar and rosé in a saucepan over low heat. Stir to dissolve the sugar. Remove from the heat.
Place the gelatine in a bowl of cold water for 5 minutes to soften. Squeeze dry, add to the rosé and stir to dissolve. Allow to cool.
Prepare the strawberries by cutting in half and arranging into selected glasses, reserving a strawberry for the top of each glass.
Gently pour the rosé into the glasses and refrigerate for at least 4 hours to set.

Recipe from Berry Hill, published by Wakefield Press.

Related Posts: Picking Strawberries at Beerenberg Farm; Beerenberg Botanical range.

{ 0 comments }

Cocktail recipes

by Christine Salins on August 6, 2014

www.foodwinetravel.com.au, cocktails, cocktail recipes, Carpenè Malvolti Prosecco, Rosso Antico, Wow! FoodWineTravel readers clearly love their cocktails.

There were lots of fabulous entries in our Italian bubbles competition, and we’re really impressed by the ingenuity of some of them, so much so that I’d like to share some of them with you.

*Add a kick to your champers or Prosecco by adding 15ml pear juice, 15ml of your favourite whiskey) and a spiral/twist of lemon.

*Use frozen berries in blender-type cocktails – they taste great and you don’t have to add ice. And in a similar vein: use frozen fruit such as grapes or lychees instead of ice cubes, so you don’t end up with watery cocktails.

*Get creative! Try classic cocktails, but put your own unique spin on it, like adding a little passionfruit to your next Strawberry Daiquiri.

*Don’t stay up drinking far too many cocktails, especially when you have to get up at 6am for a long haul flight. Yes, speaking from experience…

*Make sure you shake your booty as much as the cocktail shaker. This makes for better cocktails and a more fun time.

Make the presentation spectacular

*Not only does the liquid of a cocktail need to taste great, but the presentation should be spectacular.

*1) Keep hubby away from the ingredients!
2) The less ingredients the better!
3) Go fresh, fun and bright with added fruits!
4) Keep hubby away from ingredients!! :)

*For a variation on Italian Spritz, use Rosso Antico instead of Aperol or Campari and a blood orange slice instead of regular orange. As with all cocktails, the real tip is who you share it with. Enjoy this one on a beach holiday with friends.

*Vodka (with a packet of redskins mixed in) and soda water. (Who would have thought?!)

*Chill your glasses – simple but important.

*Savour the taste, every last drop. Whatever concoction is created, always serve it with a smile.

Sadly, there can be only one winner and it is …. drum roll … Alex Pritchard. Alex made herself a Basil Gin & Tonic by sous-viding (is that a word?) basil leaf and gin and, when ready to serve, snipping the bag open and pouring the tonic in. She suggests drinking it from the bag – with a straw, of course! Alex’s prize of a gift box of Carpenè Malvolti Prosecco and Rosso Antico is on its way to her.

You might also enjoy: Celebrating with Prosecco in a Strawberry Basil Cocktail.

{ 4 comments }