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Posts tagged ‘walnuts’

Sour Cherry & Walnut Brownie

DSC_0006What do I like about this brownie? Everything! The crisp sugary crust as you take the first bite, the gooey chocolate centre is so rich it clings to the roof of your mouth and you wonder if you can get through a whole piece. Then a tang of the sour cherry hits, balanced with the earthy walnut and you know you will managed another bite…maybe even another slice!

Would you buy these brownies if you stumbled across them at a Farmers Market? Well you may get the opportunity soon as the Gourmet Gannet plans to be selling sweet and savoury pastries pies and other treats from Hobsonville Point Farmers Market, Auckland starting this Sunday 17th Feb, 9am – 1pm and then every Sunday after that date. Come along and visit me!  In the meantime I’ll let you have my recipe….

Ingredients

200g Dark chocolate (70% cacao), broken into pieces

50g butter

300g soft brown sugar

5 free range eggs

80g Plain Flour

2 Tbsp cocoa powder

100g sour cherries (dried)

100g walnuts

Method

Pre-heat the oven to 200C and grease and line a 20cm cake tin with baking paper.

Melt the butter & chocolate together in short burst in a microwave. Stir in between each burst.

In a separate bowl, whisk together the brown sugar & eggs till they go pale.

Pour the melted but cooled chocolate & butter into the sugar mix and whisk briefly to combine.

Add the walnuts & cherries to the cake mixture and stir through.

Sift the flour & cocoa into the cake mixture and stir through till combined.

Pour into the prepared cake tin and bake for 25 minutes. The centre should still feel a little wobbly and when you insert a skewer it will come out sticky. The top will be crisp. it will set when cooled but have a gooey centre. Don’t be tempted to cook longer otherwise it will just be like a cake.

Allow to cool before cutting.

Brownie will keep in the fridge for at least a week if you can resist!

Date, Walnut & Orange Blossom Moroccan Inspired Treats

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I love dates and have been wanting to make this Moroccan style ‘candy’ for a while. It’s not that it is even difficult or time consuming to make, quite the opposite but I always seem to get side tracked by another dish. I used our monthly Sweet New Zealand event as the perfect opportunity to give it a whirl. It’s really just a matter of roasting the walnuts, softening the dates and pressing it into a pan. No Baking, no sugar added, no flour added, no dairy either so one could almost claim it to be rather healthy if you weren’t too concerned about all that fructose in the dates.

So here’s my submission for Octobers Sweet NZ, hosted this month by Sue Couscous & Consciousness who will offer a round up of all the entries at the end of the month, so do pop over to her blog.

Ingredients
600g Pitted Dates
70g Walnuts
1tbsp sesame seeds
1 tbsp orange blossom water
1 tsp ground cardamon

Method
Place the walnuts in a dry frying pan over a medium heat and roast for a few minutes, shaking the pan to roast both sides. They should brown but not burn. You can do this in an oven too but if I’m not using the oven I don’t like to heat it up just to roast nuts.
Place the dates and 1/4 cup water, cardamon and orange blossom water in a pan over a low heat and simmer until the dates are all soft and the water is absorbed.
Line a 20cm square cake tin with baking paper.
Press half the dates into the base of the tin.
Cover with the walnuts and then press the other half of the dates over the walnuts.
Cover the top layer of dates with sesame seeds.
Place in the fridge to chill then cut into small diamond shapes to serve.

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