Interning in the Big Smoke

Today marks my last day of my two-week placement interning at Delicious. magazine. I will be very sad to go, but more than anything I can’t wait to get back to my home comforts… and the gym!

From taste testing copious amounts of mince pies and uncountable Christmas puddings, I can safely say that I have become somewhat of a Christmas food connoisseur.

I have learnt first and foremost, particularly as the weeks have gone on and the mountains of food have got bigger, that by adapting the food tasting style of Mary Berry (only taking tiny bites at a time) means that I won’t feel quite as sick. 

Although I have only been here for a short time I have learnt a lot about the way a food magazine works, and also a lot about London and it’s people. For starters, they’re rude. But, funnily enough, I’ve soon found myself slipping in to the ways of a London commuter, running up and down escalators and ensuring I can fit into the tiniest amount of remaining space in a tube, (being petite has had it’s advantages) and I’ve almost forgotten the meaning of personal space.

Kris and me

When it comes to outside of work I have had a great time living with one of my best friends because, well, who wouldn’t love living with someone you get along with so well.

I’ve had an amazing two-weeks and a great experience at Delicious. magazine whilst meeting all sorts of lovely people, but for now, I can’t wait to get home to my dog and some of Mummy O’s home cooked dinners.

Chocolate Brownie Cake

I came across this recipe whilst reading back issues of Good Food magazine, and have been wanting to give it a try for a while... and what better opportunity than to use my boyfriend coming round for dinner tonight as a guinea pig !

The recipe is pretty much the same as a normal brownie, however the seperation of the eggs and whisking of the egg whites used in this one, however faffy, certainly leads to good results.

So! Without further ado... 

 

Ingredients;

• 175g butter
• 225g chocolate (broken into pieces)
• 200g caster sugar
• 3 medium eggs (seperated into whites and yolks)
• 65g plain flour

Method;

1. Preheat your oven to 180 degrees and then line your cake tin with grease proof paper
2. Place the chocolate, butter and sugar in a saucepan and stir over a low heat until melted. Leave to cool
3. Whisk the egg yolks into the mixture (ensuring it is properly cooled) followed by the flour
4. Whisk the egg whites in a seperate bowl until they form soft peaks, and then add to the chocolatey mixture 
5. Finally pour the mixture into your cake tin and bake in the oven for 35-40 minutes (the deeper the tin, the longer it'll need)

 Sprinkle with icing sugar and serve hot with a scoop of vanilla ice cream or cream- perfection!

Alcoholic Brownies!

I discovered this recipe just before Christmas, and I think it is fair to say they are they most delicious brownies I have ever tasted: no modesty intended!

I have always found when making brownies that if over cooked a moment too long they can lose the stereotypical gooey inside which makes them so gorgeous and moorish.

I used brandy in my first batch of brownies, but found that whisky was just as yummy. Similarly the cranberries are also optional, if you aren't using them skip step 2.

I tried adding walnuts to my recipe which were lovely and added a crunch to the sticky gooey insides of the brownie.

This recipe is to make enough mixture to fill a 30x20cm tin.

Ingredients;
30ml brandy/ Alcohol
100g dried cranberries (optional)
300g chocolate
200g butter
4 free range eggs
300g light muscovado sugar
200g plain flour
1 tsp mixed spice
Handful of crushed walnuts (optional)

Method;
1. Preheat the oven to 180 degrees and then grease and line your designated tin with grease-proof paper

2. If using cranberries gently heat brandy and add cranberries to soak while you prepare brownie mix

3.Melt chocolate and butter in bowl over simmering water

4. In a large bowl whisk eggs and sugar until pale and fluffy

5.Whisk chocolate and butter mix in and gently fold in flour, mixed spice, brandy, nuts and cranberries

6. Pour into tin, smooth surface and bake in the oven for 25-30 minutes until firm to touch

7. Leave to cool in tin for 10 minutes before placing on a wire rack until cooled completely to cut into squares

Sprinkle with icing sugar to serve.

Instead of the nuts you could try chocolate chunks to add a little extra decadence.

Em x