Wednesday, September 30, 2015

Cheesecake brownies with red currants


An update on my previous recipe for cheesecake brownies! These are less sweet because of the berries and a great afternoon treat with coffee.

Cheesecake brownies with red currants
makes a large pan - about 40 small pieces

Brownie base:
180 g butter
300 g sugar
140 g dark chocolate
3 eggs
1 tsp vanilla extract
pinch of salt
150 g flour

Cheesecake topping:
400 g cream cheese
2 egg yolks
120 g sugar
1 tsp vanilla extract

Red currants - mine were frozen but fresh are fine. Use as much as you want - I had two large handfuls.

Start with the brownie part - melt together butter and chocolate. I always do this in the microwave, but feel free to use a double boiler if you want to. Stir in the sugar, eggs, vanilla, salt and finally the flour. Pour into a well-lined pan.

Sprinkle over the berries.

Stir together all the ingredients for the cheesecake topping, and dollop on top of the brownie. Use a stick, or a knife, to swirl the together for a marble effect. (If you can be bothered. Honestly it's ok to skip it.)

Bake at 175°C for 30-35 minutes. It should just feel set, and a tester should come out fairly clean.

Cool completely before slicing.

Saturday, September 26, 2015

Sweet and spicy carrots with feta


I made this side dish to go with bbq pork and a cole slaw, and it turned out to be so delicious I couldn't even take a photo before it was pretty much gone. As any food blogger knows, that means it was huge successful. I did have some on my plate so I managed to snap this measly pic - but I have to make it again, for sure. And soon! It's a perfect fall side dish and goes well with just about anything.

I really didn't measure my spices - I just can't be bothered but just sprinkle on a bunch and I'm sure you'll be fine. I used mostly cumin and chili, and just a little coriander and garlic.

Sweet and spicy carrots with feta

1 kilo of carrots (about 2 pounds) - ideally organic, they have much more flavor
2 tbsp olive oil
2 tbsp runny honey
ancho chili powder
ground coriander
garlic powder

150 g feta cheese

Peel the carrots and cut into smaller pieces - I split most of mine in 2 or 3 pieces and then halved them. Place in a large oven proof dish. Drizzle with olive oil and honey, and sprinkle on all the spices. Give it a good toss.

Bake at 175°C for about 30-35 minutes. The carrots should be fairly softened.

Crumble over the feta and bake for about 10-15 more minutes. And serve. You're done!

Wednesday, September 23, 2015

Titus' Vanilla Cake


Titus and Dante wanted to make a cake. I had them make this  classic quatre-quarts plus a little vanilla, but you can add whatever you'd like. For vanilla though, use vanilla extract or the scraped out seeds from a fresh vanilla pod if you have it - that's the best.

This is, literally, easy as cake. Easy enough for kids, for sure. And delicious! Leftovers? Well, this keeps well-wrapped in the fridge for several days. Or you can toast a slice or two, top with with berries and whipped cream perhaps?

Titus' Vanilla Cake

200 g eggs (3 or 4, depending on how large they are) 
200 g sugar
200 g flour
1 tsp baking powder
200 g butter, melted
1 tsp vanilla

Beat eggs and sugar until pale and fluffy. Stir in flour and baking powder, and the melted butter and the vanilla. Pour into a well-lined cake pan and bake in a 200°C oven, for 30-35 minutes. Check to make sure it's baked through.

Friday, September 11, 2015

Colorful nacho dinner!

There are nachos, obviously, topped with beef, avocado, tomatoes, a lovely cheese sauce from Stonewall Kitchen, cilantro, pickled onions and sour cream. Yum!

Tuesday, September 01, 2015


A simple lunch from last weekend. Sausage from one of my favorite stores - Urban Deli - with parmesan, and a simple salad with apples, fennel, red onion, cucumber and snow peas.