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Dr Mosley’s Eggplant Brownies

Hello everyone.  These delicious brownies are from Dr Michael Mosley’s Clever Guts Diet book so I take no credit for them whatsoever.  I was lucky enough to attend a talk he did last week in Perth and his book was part of the package I purchased.  I try not to jump on diet bandwagons, but his makes so much sense and is nothing crazy or onerous.  In fact, most of the things he suggests are things I am already doing or eating (so I feel fairly smug ha ha).  Do visit his website and read his book if you are interested in improving your health and feeling better in general.  You may lose some weight too, although that’s not the focus of the diet (it’s just an added bonus).

Anyway, I have recently given up sugar (sort of…I fall off the wagon regularly) and, because of this, have not been craving as much sweet stuff.  That’s not to say I don’t want it at all – we ARE talking about me, after all – but I have been less inclined to raid the cookie jar at work and haven’t been wandering around the house at night trying to find something to eat after dinner.

These brownies are yummy.  You would never know they have eggplant in them and hardly any sugar (none added – just dates).  They are really moist and fudgey and will satisfy any sweet tooth and the most fussy chocoholic.  Do try them 🙂

Ingredients

  • medium eggplant (200 g), peeled and diced
  • 150g dark chocolate (minimum 70 per cent cocoa solids), broken into pieces
  • 60g coconut oil
  • 60g soft pitted dates, diced
  • ½ tsp salt
  • eggs, beaten
  • 1 tsp baking powder
  • 80g almond meal

Instructions

Preheat the oven to 170°C. Steam the eggplant for 15 min­utes until it’s soft. Put it in a medium-sized mixing bowl and stir in the chocolate and coconut oil. The warm eggplant will melt the chocolate and oil. Add the chopped dates and salt. Using a hand blender or a food processor, blitz the mixture until it’s smooth. By now it should be cool enough to add the eggs and baking powder. Blitz again for another minute or so, then mix in the ground almonds. Spread the mixture onto a medium-sized baking tray lined with baking  paper and bake in the oven for about 20 minutes. It is cooked when a knife comes out clean.

Cut into squares to serve.

 

Enjoy! 🙂

 

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Easy Chocolate Truffles

Tomorrow is my Mum’s 70th Birthday.  I decided to make her birthday cake, as you do, so she would have something to offer guests when they came to visit her (she’s having several little soirees to stretch her special day out).  Cue much culinary disaster and chaos. Everything I tried to do tonight ended in failure.  To start with, I couldn’t find my kitchen scales so couldn’t make the cake I had wanted to create, then I spilled sugar all over my bench, then the cupcakes I made were horrible and inedible.  Finally I decided to make truffles because I only had a few ingredients left and couldn’t bear having to bake anything else.  I had seen truffles made with only a couple of ingredients, and not needing butter or cream, so I looked for a recipe that would suit and – hey presto! – Slice of Kitchen Life  came to the rescue with this easy-peasy truffle mix.  I have adapted it slightly but it is still the basic recipe and principle of the original.  They’re made with water, which goes against everything we all know about cooking with chocolate but, trust me, it works!

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INGREDIENTS
  • 200g dark (70% cocoa solids) chocolate
  • 6 tablespoons espresso coffee (cooled to room temperature)
  • 2 and ½ tablespoons maple syrup (at room temperature)
  • Two Tablespoons Crunchy Peanut Butter (the 100% peanut kind -not the kind made with added oil, sugar etc)
  • To serve:
  • Sifted cocoa powder and / or dessicated coconut for rolling truffles in
 
INSTRUCTIONS
  1. In a medium bowl set over a pan of barely simmering water, gently melt the dark chocolate.  I usually take it off the heat well before it is full melted and then just keep stirring until it’s all melted down.  The residual heat in the bowl will do the work for you, and then you don’t end up with burnt choccy!
  2. Allow to cool for a few minutes. Add the liquid coffee and begin gently stirring with a silicone spatula. As the liquid is incorporated, the chocolate will seize and thicken.
  3. Add the maple syrup, a spoonful at a time and again, gently stir until the mixture is smooth, glossy and thick.  Stir in peanut butter.
  4. Chill the truffle mixture for at least 45 mins – 1 hour. It will continue to thicken as it chills which will make handling a lot easier.  Be patient – it seems like it isn’t working at first but then – voila! – it suddenly hardens and you’re good to go.
  5. Measure out a generous teaspoonful of truffle mixture at a time, and roll into a smooth ball in the palms of your hands.
  6. Roll the balls in sifted cocoa powder or coconut until well coated, pop into mini-cupcake papers, and store in the refrigerator until serving.

This recipe makes about 15-18 truffles, depending on how large you like ’em!  They are very rich so smaller is better.

I’m so relieved something worked out tonight.  My kitchen looks like something exploded and I have melted chocolate all over me, the benches and the floor, but hey, your Mum only turns 70 once, right?  I wish I could have made her something a bit more spectacular but hopefully she will appreciate these anyway.

Happy Birthday Mum – I love you very much xxx

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Chocolate Cheesecake Brownies

We had a morning tea at work this week, to farewell one of our longest-serving staff members.  For twenty three years TM has worked diligently and cheerfully, always going the extra mile and making sure everything and everyone is organised and looked after.  I have only been at the organisation for just over three years, but in that time she has been such a support to me and I will miss her terribly.  I don’t even want to think about her not being there when I arrive in the mornings.  The place will seem very empty without her presence – even on the days she’s not there, she’s still THERE, you know?

So, as is mandatory for all morning teas, cakes, biscuits, quiches and slices were baked and brought in for everyone to share.  I made my Date & Almond Slice, and also tried a new recipe for Chocolate Cheesecake Brownies, which I hadn’t made before.  They turned out really well.  Very moist and moreish and easy to make.  Everyone enjoyed them so I am glad I tried something new, and will make them again.  I tend to make things I shouldn’t really eat (ie things with chocolate or nuts in) – my theory being that I won’t indulge too much myself.  This is a fallacy.  I eat half the batter before it even goes in the tin and then keep taste-testing the baked product.  Pathetic.  I’m sure my kidneys hate me.

Anyway, the brownies were delicious – I did modify the original recipe slightly as I felt it had too much sugar in it (I left out about a 1/3 cup from the chocolate batter, but I am giving you the original amounts here).  The recipe comes from Baking Bites – a lovely foody blog with lots of yummy recipes, baking advice, kitchen gadgets and more.
Please do visit their site – you’ll find lots of inspiration 🙂

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INGREDIENTS

Brownie Batter
1/2 cup butter
2-oz dark chocolate, chopped
3 tbsp unsweetened cocoa powder
1 cup sugar
2 large eggs, room temperature
1 tsp vanilla extract
2/3 cup all purpose flour
1/4 tsp salt

Cheesecake Batter
8-oz ricotta cheese (I used smooth)
1/3 cup sugar
1 tbsp all purpose flour
1 large egg, room temperature
1/2 tsp vanilla extract

Preheat oven to 350F. Line an 8×8-inch square baking pan with baking paper.
Prepare brownie batter: In a small, heatproof bowl, melt butter and chocolate together in the microwave. Stir with a fork until very smooth. Stir in cocoa powder until well-incorporated. Set aside to cool for a few minutes.

In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Stir in flour and salt, mixing until ingredients are just combined and no streaks of dry ingredients remain.
Pour into prepared pan and set aside.

Prepare cheesecake batter: In a medium bowl, beat ricotta cheese, sugar, flour, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.

Bake for 30-35 minutes, until brownies and cheesecake are set. A sharp knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Cool in the pan completely, then refrigerate until ready to serve. Cut into small squares (or large squares if you’re a piggy ha ha)

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Brownies can be refrigerated, covered, for several days.

Enjoy!

And to TM, I say a fond farewell – you will be missed more than I can say x