Ingredients
225g butter, chopped
450g dark eating chocolate, shopped
1 1/2 cups (450g) firmly packed brown sugar
5 eggs, beaten lightly
3 teaspoons vanilla essence
1 cup (160g) plain flour
1 cup (200g) dark choc bits
3/4 cup (180g) sour cream.
1 tablespoon cocoa powder for dusting (if desired)
Method
1. Preheat oven to moderately slow (about 160°C). Grease 20cm x 29cm approx. rectangular slice pan; line base and two opposite sides with baking paper.
2. Melt butter and chocolate in medium saucepan; stir over low heat, without boiling, until mixture is smooth. Cool until just warm.
3. Stir in sugar, egg and essence, then sifted four, choc bits and sour cream. Spread mixture into prepared pan.
4. Bake for about 40 minutes. Cover pan with foil and bake for another 20 to 30 minutes (depending on how sticky you like your brownies). Stand brownie in pan until it reaches room temperature.
5. Cut into squares, dust with sifted cocoa to serve.
Redcurrent Lamb Shanks
Marshmellow Meringues
Ingredients
8 egg whites
pinch cream tartar
440g (2 cups) caster sugar
food colouring of your choice
Method
1. Bring your eggs to room temperature before using them
2. Preheeat oven to 120 C
3. Line 3 or 4 baking trays with non-stock baking paper
4. Place the egg whites and cream tartar in a large, clean, dry electric mixing bowl. Whisk the egg whites until soft peaks form
5. Add the sugar, a spoonful at a time, whisking until just combined. The sugar should be added gradually but there is no need to whisk well after each addition.
6. After the lst of the sugar has been added, continue to whisk for a further 2-3 minutes or until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak forms when the whisk is lifted. The best way to test if all the sugar has dissolved is to rub a little of the mixture between your thumb and forefinger. If it is smooth, all the sugar has dissolved.
7. Spoon the mixture onto the lined trays to form the meringues (about 2 teaspoons for each meringue).
8. Using the handle end of a teaspoon dip it into the food colouring and drop a small drop on top of each meringue and using another teaspoon handle, swirl in a circular motion to achieve coloured swirl.
9. Place the meringues into the oven and reduce the temperature to 90 C for about 1 1/2 hours. Turn the oven off and allow the meringues to cool in the oven (about 2 hours).
Sweet, Sour and Salty 