Mascapone and raspberry brownies

I know I have banged on before about having the most awesome brownie recipe but recently they have gone a little wild and trebled in awesomeness! Over the last 3 weeks I have made trays and trays of them for families who have got addicted, and the most recent comment on them was "OMG those brownies were better than orgasms!" so you better try them and see for yourself!

The recipe is the Hummingbird brownie recipe just with dollops of mascapone and raspberries stuck on the top, kind of makes a cheesecake effect and tastes kind of amazing.

Makes 12

200g Dark chocolate roughly chopped
175g Unsalted butter cut into small pieces
325g Caster sugar
130g Plain flour
3 Eggs
a few tablespoons mascapone
1 punnet of raspberries

Preheat the oven to 170˚C. Melt the chocolate and butter together in a big heatproof bowl over boiling water, making sure the bowl isn't touching the water.When all melted take off the heat and stir in the sugar and then the flour, then the eggs one at a time until smooth. Pour into a baking tray lined with baking parchment, dollops on bits of mascapone and stick the raspberries on and bake in the oven for 30 mins. They should have a slightly flaky top layer and be soft all the way through. I let them cool and then put them in the fridge as then they are easier to slice and go more fudgey and then ooooh aaahhh!

River cafe polenta, almond and lemon cake

This week has been a bit up and down with the weather, lots of rain and then an absolute scorcher yesterday in the 30˚s. Yesterday was an especially good day because not only did I get a little bit less pasty but I also stood up on my surfboard about 10 times!! I did almost die about twice getting absolutely smashed by waves and ended up with my hair looking a bit like a loo brush but very happy!! Since the weather has been crappy I made a huge cake, and I think this could be my newest most favourite cake I have ever made. I have been trawling through my River cafe books and there is so much amazing stuff so since I have all kinds of great ingredients on my door step I am going to go nuts and try loads this month. Serves 12 450g unsalted butter, softened 450g caster sugar 450g ground almonds 2 teaspoons good vanilla essence 6 free range eggs zest of 4 lemons juice of 1 lemon 225g polenta flour or fine semolina 1 1/2 teaspoons baking powder 1/4 teaspoon of salt Preheat the oven to ...

Caramelised endive with Serrano ham

This is another delicious Ottolenghi recipe, you could do it as a starter or part of a summery lunch. Serves 6 6 endives, cut in half lengthways 40g unsalted butter 4 tsp caster sugar 50g breadcrumbs 70g parmesan cheese, freshly grated 2 tbsp thyme leaves 120ml whipping cream 12 thin sliced of Serrano ham olive oil for drizzling Preheat the oven to 200˚C. Start by caramelising the endive in batches depending on how many you can fit in a frying pan. Put the butter and sugar in the pan over a high heat until the butter starts to bubble, then place the endive halves into the pan cut side down until they are golden. Remove and place into a lined baking tray, caramelised side up. Sprinkle with a little salt and pepper. Mix the breadcrumbs with the cream, parmesan, thyme some salt and ground pepper. Spoon the mix on top of the endives and top with a slice of the ham. Roast in the oven until golden and the endives feel soft when poked with a knife. Serve hot or warm drizzled with a little oli...

Aubergine and goats cheese dip with pitta crisps

Don't be put off by the slightly grey, something you might find in a babies nappy, colour of this dip, it is really good I promise! Served along side some healthy pitta crisps and you have yourself a good little chip and dip for the party season. makes 2 dipping size bowls 100ml olive oil 1 onion, finely diced 2 garlic cloves, roughly chopped small 1 tbsp thyme leaves large pinch of chopped rosemary leaves 2 medium aubergines, finely diced 125g soft goats cheese, mild or cream cheese if you prefer salt and pepper pack of pitta breads olive oil handful fresh rosemary leaves, roughly chopped salt and pepper Heat the olive oil in a large sauté pan, add the onion, garlic, thyme and rosemary and sauté gently until soft. Add the aubergine, and cook for about 15 minutes until it is cooked through, stir regulary to stop it from catching and season. Allow to cool slightly before pureeing in a food processor with the goats cheese, check the seasoning and add more goats cheese to taste if nee...

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