Chocolate and Hazelnut Brownies

This is a Rose Elliot recipe

100g plain chocolate broken into pieces
100g butter in pieces
225g dark brown sticky sugar(mucavado or rapadura is best)
2 large or 3 medium eggs
50g self raising flour
125g skinned,lightly toasted hazelnuts roughly chopped

Heat the oven to 190 C or Gas mark 5
Melt butter and choc.
Remove from heat.
Stir in sugar, then eggs and flour.
Add nuts ,bake for 25 mins.
Cool briefly in tin.
Cut.
Enjoy!

Brilliant with the fool or vanilla ice cream or cherries or coffee....

gooseberry fool

gooseberry fool

Something ate all the gooseberries in our garden while we were away.
Lovely Valerie  let me pick some from her garden and this fool went down a treat
with Clive's sister Diana and her son Mark and daughter-in-law Leanne.

250g gooseberries,topped and tailed
3 tbsp caster sugar
200g Greek yoghurt
1-2 tbsp. icing sugar
1 tsp vanilla extract
200 ml double cream

Put the gooseberries and sugar in a pan with a splash of water.
Hear gently,stirring.then bring to a simmer and cook until the fruit starts to burst.
Squash the gooseberries with a potato masher or fork until pulpy.
Cool then chill until cold in the fridge

Put the yoghurt in a bowl and beat with the icing sugar until smooth.
Gently whisk in the cream   ( it will thicken as you whisk so don't overdo it)
Ripple through the gooseberry pulp then spoon into pretty bowls or glasses to serve

The gooseberries were the lovely red tinged variety so the fool was a pretty pink
rather than the grey colour it can be when made with regular raspberries!