Blueberry Chocolate Brownie

Every now and then I crave for heavy duty chocolate dessert, but now I have found Donna Hay's Chocolate Brownie recipe that is super easy and made with basic baking ingredients. I just added blueberry to this recipe and the result is in the pics below.

               Blueberry Chocolate Brownie

                 Blueberry Chocolate Brownie

Serves: 12 slices/cup cakes
Preparation: 10 mins

Cooking: 50 mins

Source: http://www.donnahay.com.au/recipes/kids/sweets/chocolate-brownie

Ingredients:

(I have reduced the quantity to suit my baking tray

• 180g dark chocolate, chopped
• 150g butter, chopped
• 1/2 cup blueberry, crushed
• 1 cup brown sugar
• 3 eggs
• 1/3 cup cocoa powder, sifted
• 1 cups plain (all-purpose) flour, sifted
• 1/4 teaspoon baking powder
• Fresh blueberries

Direction:

1. Preheat oven to 160°C (325ºF). 
2. Place the chocolate and butter in a saucepan over low heat and stir until smooth. Allow to cool slightly.
3. Place the sugar, eggs, cocoa, flour and baking powder in a bowl. 
4. Add the chocolate mixture and mix until combined. 
5. Pour into a square slice tin lined with non-stick baking paper and sprinkle with fresh blueberries. I used my cup cake tray to avoid slicing in the end ;)
6. Bake for 50 minutes or until an inserted skewer withdraws clean. 
7. Allow to cool slightly before serving. 
8. Serve warm with your choice of  ice-cream. 

Yogurt Panna Cotta with Orange Syrup

Yogurt Panna Cotta with Orange Syrup

Yogurt Panna Cotta with Orange Syrup

                                       

Serves: 6

Preparation: 10 mins

Cooking: 20 mins + chilling time

Ingredients:

Yogurt Panna Cotta: 2 cup plain whole-milk yogurt

                                  1 cup heavy whipping cream, divided

                                  2 tbsp hot water

                                  2 tsp unflavored gelatin

                                  3/4 cup sugar

                                  2 tbsp fresh orange juice

Orange Syrup: Rind of 1orange

                        1/2 cup sugar

                        1 cup water

                        1 tsp orange syrup (optional)

Direction:

Yogurt Panna Cotta:

1. Combine hot water and orange juice in a small bowl. Sprinkle gelatin over and stir to blend.
2. Let it stand and cool down for 15 mins.
3. Whisk yogurt and 3/4 cup cream in a large bowl.
4. Combine 1 cup cream and sugar in small saucepan; bring to simmer over medium heat, stirring until gelatin dissolves.
5. Add cream mixture and gelatin mixture to yogurt mix and whisk to blend.
6. Pour the mix in 6 serving containers/glasses or alternatively 9 inch cake pan.
7. Chill uncovered until set (at least 6 to 8 hours).

Orange Syrup:

1. Combine all the ingredients in a saucepan over medium heat.
2. Keep stirring and cook until sugar dissolves.
3. Transfer in a heatproof bowl.
4. Cover and place in fridge.

While serving top yogurt panna cotta with orange syrup and serve immediately.

This dessert can be made 2 days in advance. Keep refrigerated until ready to serve.

Orange Crema Catalana

Orange Creme Catalana during custard cooling time

Orange Creme Catalana all ready to serve

Serves: 4
Preparation: 10 mins
Cooking: 10 mins + chilling time

Ingredients:

450 ml cream
Pared rind of 1 Orange
2 tbsp Cornflour
4 Egg yolks
1/2 cup Caster sugar, plus extra for topping

Direction:

1. Heat creme and orange rind over low heat until just at boiling point.
2. Remove from heat and set aside for 5-10 mins for flavors to infuse
3. Combine Cornflour worth 1 tbsp of water.
4. Whisk together egg yolks and 1/2 cup Caster sugar until well combined. Add the Cornflour mixture and whisk constantly until pale in color.
5. Add the egg mixture to cream and stir well. Heat the mix over low heat, stirring constantly until the custard thickens (it took me 5 to 7 mins).
6. If you see any lumps then strain the custard into a deep bowl. (I mixed my custard vigorously to break all the lumps and have a nice creamy consistency).
7. Fill 4 x 1 cup-capacity ramekins and let it stand on the bench for 15 mins or until the mixture cools down.
8. Refrigerate overnight or until firm.
9. When ready to serve sprinkle 1 tbsp of extra sugar over each ramekin. Use blowtorch to caramelise (I preheated my grill to 200C and placed the ramekins for 1-2 mins to caramelise the sugar).
10. Enjoy.