“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Saturday, 27 October 2012
I have a fabulous recipe for Double Chocolate Chunk Blondies that I just love. They always turn out rich, moist and perfectly scrummy. Moreish even . . . In fact I'd go so far as to even call them dangerous.
Yesterday I decided to shake things up a bit and switch a few things around . . . using the same batter, so that they would keep that moist and fudgy texture . . .
But substituting the vanilla flavor with ginger . . . in four delicious forms. Some in the form of the syrup from a jar of Preserved Ginger-root, some as finely grated fresh ginger, some as dried ground ginger and finally some as chopped preserved ginger-root. Oh I do so love preserved ginger-root.
I could just pick knobs of it from the jar and eat them like candy. They're just lovely. You might be tempted to think that with four kinds of ginger, it would be too much, but you would be completely wrong. It was just the right amount, giving lots of flavour and just a touch of heat, but in a very good way.
I offset it with white chocolate. Ginger and white chocolate are a marriage made in heaven. Oh my . . . they are perfect together . . . You get the crisp sweetness of the preserved ginger, and then that creamy sweetness which provides an equal amount of balance in the opposite direction . . .
And then I added the crunch of Macadamia Nuts . . . just love Macadamia Nuts, don't you???
A friend once sent me a tin of honey roasted ones from Hawaii and they were sooooo good. Almost the best nut temptations that I have ever eaten . . . and I have dreamt about them since . . . hopefully one day I will be able to taste them again.
Maybe I will be able to figure out a way to make them myself. Now that is a challenge . . . I just may try.
In the meantime, these squares are so deliciously good. Every bite brings you fabulous textures . . . fudgy cake, creamy chocolate, snappy ginger, and crunchy nuts. T'was a splendid idea I think.
Oh, all of this experimentation and taste testing is a tough job . . . but somebody has to do it . . .
*Ginger, White Chocolate Chunk and Macadamia Nut Blondies*
Deliciously moreish blonde brownies, moist and stogged full of four kinds of ginger, white chocolate chunks and scrummy macadamia nuts! What's not to like?
140g of butter, melted (1/2 cup plus 1 1/2 TBS)
400g soft light brown muscovado sugar (3/4 cup plus 1 TBS, lightly packed)
1 TBS ginger syrup from a jar of preserved ginger in syrup
1 tsp finely grated fresh ginger-root
1 tsp ground ginger
2 knobs of preserved ginger in syrup, coarsely chopped
3 large free range eggs, lightly beaten
300g of plain flour (2 1/2 cups)
1 tsp baking powder
50g of macadamia nuts, coarsely chopped (1/2 cup)
100g of coarsely chopped good quality white chocolate (1 medium size bar. I use Green & Blacks)
Preheat the oven to 180*C/350*F/ gas mark 4. Line a 9 inch square pan with baking paper, leaving an overhang. Lightly spray with cooking spray. Set aside.
Place the butter into a large saucepan and melt over low heat. Stir in the muscovado sugar, ginger syrup, grated ginger-root, ground ginger and preserved ginger. Mix well. Allow to cool until lukewarm. Beat in the eggs. Sift together the salt, baking powder and flour. Fold this into the wet ingredients, just to mix and blend. Don't overmix. Stir in the nuts and chocolate. Spread the batter into the prepared baking pan.
Bake for 25 minutes, until just firm. Remove from the oven and allow to cool in the pan for about 10 minutes before lifting out onto a rack, using the overhang. Allow to cool completely before removing the paper and cutting into squares. Store in a tightly covered container for up to 4 days.