Something Sweet

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.

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Berry Hill and a recipe for Strawberries in Rosé Jelly

by Christine Salins on November 25, 2014

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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.

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Staffordshire Oatcakes at Tynwald

by Christine Salins on April 1, 2014

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During my recent visit to Tasmania to experience Sally Wise’s farm and cooking school, I stayed at Tynwald, a grand old Georgian house in the Derwent Valley. It was built in 1830s as a miller’s residence and was later given a tower, bay windows and lace work for a more Victorian look.

It’s still an incredibly imposing house that is somewhat lost in time, and I enjoyed walking around it’s beautiful garden dotted with ruins of the 1820 flour mill and grain store.

Current owners, Pat and Garry, operate it as a B & B and restaurant, and I was privileged to try their superb pork sausages, made just the day before from their own Wessex Saddleback pigs.

They also treat guests to Staffordshire oatcakes, a local speciality from the region in England where Pat hails from. (When I wrote this up for PS News recently, Pat very gently reminded me that Garry is 6th generation Australian!)

www.foodwinetravel.com.au  Tynwald Heritage Accommodation & Restaurant,  New Norfolk, accommodation in Tasmania, recipe for Staffordshire Oatcakes.

Made from oatmeal, flour and yeast, oatcakes are a bit like pancakes and a great base for sausages, bacon or cheese. They can also be served with jam or honey, but I’m told that’s frowned on by traditionalists.

Pat uses wholemeal flour for this recipe and although the instructions here require the mixture to stand for an hour, she usually allows it to ferment overnight.

Apparently, oatcakes were once sold directly from people’s homes through a hole in the wall, the last such business closing just a few years ago. The times they are a-changin’.

Fact File:

Tynwald Heritage Accommodation & Restaurant
Hobart Road, New Norfolk
Tasmania 7140
Australia
Tel: +61 (0) 3 6261 2667
www.tynwaldtasmania.com

www.foodwinetravel.com.au  Tynwald Heritage Accommodation & Restaurant,  New Norfolk, accommodation in Tasmania, recipe for Staffordshire Oatcakes.

STAFFORDSHIRE OATCAKES

30g wholemeal flour
30g fine oatmeal
½ teaspoon salt
1 level teaspoon dried yeast or ½ oz fresh yeast
450ml lukewarm water (more if needed)

Mix flour, oatmeal and salt. Dissolve yeast in water. Mix water with dry ingredients and stir until smooth. Cover and leave to stand for 1 hour. Pour one cup of batter onto a hot greased griddle or pan and cook for 3 to 4 minutes or until lightly browned. Turn over and cook the other side. Allow to cool on a wire rack.
Serve with sausages, bacon or cheese, or with butter and jam or honey.

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