Black And White Obsession Blondies Food

EASY BLONDIES

Steps:

• Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins - this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
• Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
• Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.

LAMB STIFADO

Steps:

• Saute the onions and garlic in the olive oil until turning brown and soft.
• Remove and set them aside.
• Add the meat and brown well.
• Add all the remaining ingredients, including the onions.
• Add water to just cover.
• Tightly cover the pot and simmer very slowly for 2 to 4 hours, stirring occasionally.
• Like most stews, this is better reheated the next day.

RASPBERRY RIPPLE BLONDIES

Steps:

• Tip most of the raspberries into a saucepan (reserving a handful), along with 1 tsp brown sugar and 2 tsp water. Cook over a medium heat until the raspberries have broken down and turned jammy. Remove from the heat and set aside to cool while you make the batter. ½
• Melt the butter in a second pan over a low-medium heat. Tip in both the sugars and cook until the mixture is bubbling and the sugars have dissolved. Remove from the heat and leave to cool for 10 mins.
• Meanwhile, combine the flour, baking powder and a good pinch of salt in a large bowl. Butter a 20 x 30cm tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
• Pour the wet ingredients into the dry, add the eggs and vanilla, and mix well until there are no pockets of flour. Scatter over the dark and white chocolate chunks and fold to combine. Scrape the mixture into the prepared tin and level the surface with a spatula. Dot over teaspoonfuls of the raspberry compote, then use a skewer to gently swirl it through the batter to create a marbled effect. Scatter over the reserved raspberries, then bake for 40-45 mins until set with a slightly gooey centre. Leave to cool completely in the tin, then cut into squares to serve. Will keep for up to three days in an airtight container.

CRANBERRY AND ORANGE STREUSEL CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 inch square pan.
• Make the struesel topping by combining the brown sugar, flour, nuts and butter together with a fork until crumbly. Set aside.
• Stir together the flour, sugar, baking powder, baking soda and salt in a large bowl.
• Add the melted butter, orange juice, boiling water and egg. Stir with a wooden spoon until combined.
• Fold in the cranberries.
• Pour into the prepared pan.
• Sprinkle struesel over the cake batter.
• Bake for about 45 minutes or until a cake tester inserted into the cake comes out clean.
• The cake may be frozen and reheated at 350 degrees F for 10 minutes.

EASTER EGG BLONDIES

Steps:

• Heat the oven to 190C/170C fan. Butter a deep 20 x 20cm brownie tin, and line the base and sides with baking parchment. Melt the butter and white chocolate in a heatproof bowl set over a pan of simmering water, stirring now and then until smooth. Remove from the heat and leave to cool for 5 mins.
• Tip the muscovado and caster sugars and the eggs into a large, clean bowl and whisk for 2 mins until the mixture is thick and foamy. Whisk a quarter of the mixture into the melted chocolate and butter mixture along with the vanilla. Carefully fold in the rest of the egg mixture until smooth, then fold in the flour, baking powder and a pinch of salt until everything is combined. Roughly chop 100g of the mini chocolate eggs, then fold into the batter. Pour the batter into the tin and gently shake to level the surface. Press half of the remaining whole mini chocolate eggs into the top.
• Bake the blondies for 45-50 mins. Check they are cooked by giving the tin a gentle shake - they should be mostly set, with a slight wobble in the centre. Remove from the oven and immediately press the rest of the whole mini chocolate eggs into the top (these can be roughly crushed or halved first for a different texture, if you like). Leave to cool completely in the tin. Don't worry if the mixture sinks slightly. Once cooled, the blondies will be gooey, fudgy and moist, cut into squares and serve. Will keep in an airtight tin for up to four days.