Chocolate Peanut Butter Brownies

Chocolate and Peanut Butter when paired together are the perfect match. These brownies are not too sweet, not overly chocolatey, and give that lovely fudge texture, something I can appreciate. The perfect balance to a perfect match.

Chocolate Peanut Butter Brownies

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150g dark chocolate, broken into bits or chopped into pieces

100g butter, cut into pieces

200g (3/4 cup) caster sugar

75g (1/2 cup) flour

2 tablespoons good quality cocoa powder

2 eggs

200g (3/4 cup) crunchy or smooth peanut butter

Pre heat oven to 325ºF (160ºC). Butter and flour the bottom and sides of a square baking pan. Also line the bottom and two sides with parchment paper; leaving a bit to overhang at the sides.

Place the chocolate and butter in a large heat proof bowl over a saucepan half way filled with simmering water. Make sure the bowl doesn't touch the water. Stir with a heat proof spoon until the chocolate melts and the chocolate mixture is smooth.

Combine the sugar, flour, cocoa powder in a large bowl. Add the chocolatey mixture and eggs and stir until just combine. Pour batter into the prepared pan. Spoon the peanut butter over top of the brownie mixture and use a round bladed knife to create swirls.

Bake for 35 to 40 minutes or until crumbs cling to a skewer or knife inserted into the centre. Set aside to cool. Cut into squares and serve.

Blackthorn Cocktail

As you know Monday was Robert Burns Day and of course we had an evening tipple to toast the late Scottish poet. The Blackthorn Cocktail is a lovely sipping cocktail and may be enjoyed before or after dinner. Usually I am not one for whisky however the combination of flavours do work well here and produce an impressively smooth cocktail. 

Blackthorn Cocktail

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ICE CUBES

2 ounces Scotch Whisky 

1 ounce Sweet Vermouth

1/4 ounce Absinthe

3 dashes Angostura Bitters

lemon twist, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the whisky, sweet vermouth, absinthe, and bitters. Shake well.

2. Strain into a cocktail glass. Twist the lemon twist over the glass and let it drop in. 

It is as simple as that! 

An Irish Whiskey would probably be fine too. 

Hope everyone had a good weekend. We did! The past couple of days I have been battling this cold/flu virus that is going around. Feeling a bit better today which is a bonus although not 100 percent. - JD   

Food Photo of the Day ~ Tabouli Salad

Nothing makes me happier than the sight of a salad... even within winter months. Couscous mixed with parsley, onions, tomato, lemon juice, garlic and just a touch of mint can revive and refresh during those wintery days and bring zest on summery days. This is quite the simplest of salads which reassures you, that you necessarily do not need leafy greens to create a healthy side or main. That with a few ingredients something so filling and tasty can exist. This luscious salad is a must for me!

Have a good weekend everyone! - JD 

Rice Bran Oil

I haven't tried Rice Bran Oil so when I saw this gorgeous bottle I knew I had to try it. The oil itself is made from GMO-free basmati rice, no pesticides, no herbicides and Hexane free. It is gluten free, has zero cholesterol and trans fat, has a high smoke point of 495ºF!, and rich with natural antioxidants... Vitamin E, Omega 6 and Gamma Oryzanol. The bottle states it has 47 times more antioxidants than olive oil and just 1 tablespoon provides you with all of your daily vitamin E! 

To find out more about Rice Bran Oil and other Ecoideas products click *here* 

Another cold day today. Stay warm everyone! - JD 

Leftovers #26 ~ Mashed Potato Pancakes

This was my first time making potato pancakes with mashed potatoes. Usually I grate raw or semi cooked potatoes. This is a great way to use up leftover mashed potatoes and create a quick and delicious side dish. Mix everything together with no rhyme or reason and form the pancakes the best way you can. Sounds like a solid plan to me! 

Mashed Potato Pancakes

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3 cups mashed potatoes, chilled or a room temperature

1 cup shredded cheese

2 medium scallions  (green onions)

1-2 cloves of garlic, peeled and minced

1 large egg, lightly beaten

1/2 cup all purpose flour

2 tablespoons vegetable oil, for frying

Line 2 large plates or 1 baking tray with paper towel and set aside.

Place all the ingredients, except the oil, into a large bowl and stir to combine. Set aside.

Heat the oil in a large fry pan over medium heat.

Using a large spoon drop and spread the potato mixture into a patty shape and cook until golden brown on both sides... about 4 to 5 minutes. Transfer to the prepared plate or baking tray. Repeat with the remaining potato mixer until all the mixture is gone. 

Serve with salsa, apple sauce, or sour cream.

Notes: The ingredient list is pretty basic and quantities, how much or how little, may be altered. You may also want to add ingredients to give it a bit more kick... like crushed chillies, and peppers.  

Hope everyone had a good weekend. - JD 

Chickpea & Cauliflower Curry

I really enjoyed creating this for dinner... super delicious and full of, what I call, spicy goodness. Cauliflower and chickpeas were a great way to change up one of our dinner favourites, curry. This curry sauce is easy and able to adapt to any veggies you wish to add or meat, if you are so inclined, however it was unanimous that this vegetarian version was the preferred dish hands down! 

Cauliflower & Chickpea Curry

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2 tablespoons coconut oil

1 onion, diced

2 cloves of garlic, peeled and crushed

fresh ginger, peeled and crushed

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons ground cinnamon

1 teaspoon ground turmeric

1 large can of diced tomatoes

1x 15 ounce can of coconut milk

1 x 15 ounce can of chickpeas, drained and rinsed

1 medium head of cauliflower, cut into florets

4 teaspoons garam masala

Fresh chopped cilantro for a garnish

In a large stock pot, heat the coconut oil over medium heat. Add the onion, garlic and ginger and sauté for about 10 minutes. Stir in the coriander, cumin, cinnamon, turmeric, and sauté for 1 minute.

Add the tomatoes, chickpeas, cauliflower and coconut milk. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. Stir in the garam masala and cook uncovered for about 10 minutes, until it thickens slightly. Stir in the fresh cilantro. Serve with your preference of rice. 

Hope everyone is having a good week. Just think... the weekend is almost here. - JD  

Red Rice

Red rice is gluten free and packed with fibre, vitamins... B vitamins... and minerals. It is a healthier choice and this colourful grain gives another option for a complex carbohydrate. It has a nutty earthy taste however when blended with a sauce it virtually goes undetected. It is definitely worth a try.  

The rice itself is a gorgeous auburn colour and the scent from the package is truly a unique one. Nutty... earthy... flowery. On the package it states that a portion from the sales of every Wild Tusker product will be donated to the Elephant Orphanage in Pinnawala, Sri Lanka. For more information about Wild Tusker click *here*

I made a tangy Mexican chicken and red rice dish which was then placed into ancient grain with chia tortillas with all the trimmings; guacamole, sour cream, cheese, and veggies to make soft tortillas wraps, that were served with a side salad. They were so delicious! There was enough leftover to make a sort of Sloppy Joes on sourdough buns the next night for dinner. 

Hope everyone had a good weekend and is getting on with their week. - JD      

Food Photo of the Day ~ Chili

Not surprised when temperatures drop, chili is the required meal at our house. I enjoy making this tasty effortless one pot dish. Loaded with black, kidney and edamame beans, corn, red and green peppers, carrots, onions and ground meat, this is pure comfort food pleasure in a bowl. Just enough spice to give it some heat which was topped with sour cream and grated cheese and a side of homemade corn bread. Sure glad there are leftovers tonights dinner. 

Have a good weekend everyone! - JD 

Leftovers #25 ~ Herbs

How does one have leftover herbs when, I assume, they are used on a daily basis. In the shops here, herbs are package and sold in bundles or pre washed, pre-cut plastic containers filled with a herb of choice... they are also sold dried in glass or plastic bottles and cellophane pouches. All are readily available and sold all year round.  

If a particular herb is bought for a specific recipe and not all is used then I guess it is alright to classify it as a leftover. Leftover herbs are easy to incorporate into ones cooking or baking. Therefore I do not think you will be surprised as to how I ended up using the remainder of chives; as chives can be added to just about any cooking or baking.  

 First off some were used to make these lovely scones... cheesy chive with a subtle buttery flavour.

And the rest went to make these creamy buttery chive mashed potatoes. 

Hope everyone is having a good week so far. A very delicate chilly snowfall has made a presence this morning. Stay warm! - JD 

Lovely Green Goddess Dip

I did make the Green Goddess Dip that I posted about before Christmas. Here it is! in it's cool pale green glory. I avoided the anchovy paste, used white wine, and did about 3/4 cup low fat sour cream and 1/4 cup light mayonnaise. It was quite easy to make and very delicious. Next time, I will definitely add an avocado. Just in case you missed the recipe I am posting it again. Enjoy! 

Green Goddess Dip

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Makes about 2 cups

1/4 cup white wine or white balsamic vinegar

1/2 - 1 cup chopped fresh parsley (stems removes)

3 green onions, chopped 

small bunch of fresh chives, chopped 

1 teaspoon - 1 tablespoon anchovy paste (optional)

1 - 2 garlic cloves, crushed

1 tablespoon lemon juice (or to taste)

1/4 teaspoon salt

1/4 freshly ground black pepper 

1 cup low fat mayonnaise

Purée the vinegar, parsley, green onions, chives, anchovy paste (if you like), garlic, lemon juice, and salt and pepper in the bowl of a food processor until smooth; blend in the mayonnaise. Refrigerate until ready to serve.  

* You can add a mashed ripe avocado to the mixture before adding the mayonnaise.

Just getting back into the swing of things with our usual schedules. - JD  

New Year's Eve 2015 & New Year's Day 2016

New Year's Eve saw us ringing in the new year with a lovely buffet style dinner of mini cheese quiche, greek salad, a selection of cheese with biscuits and crackers, slices of French baguette with apple lime elderflower vinegar for dipping, pickled asparagus, sliced white wine salami, an assortment of dried fruit and crystallized ginger for digestion. Champagne (alcoholic and non-alcoholic) soon followed. 

New Year's Day we had a bit of a later start therefore 3 cheese & chive scones were in order for a light however filling brunch. Kept us going on our New Year's day walk.

New Year's Day dinner was oven roasted ham with Fortnum's Cranberry & Apricot chutney, steamed asparagus, steamed brussels sprouts and mashed potatoes with fresh chives. A lovely red wine was on hand and Fortnum and Mason's wonderful FitzGeorge Fruit Cake was for dessert.

I hope everyone had a wonderful New Year like we did. Plenty to be thankful for and plenty to celebrate with friends and family. Looking forward to what 2016 may bring our way and all the best to you and yours in the coming year. - JD