Salted Caramel Brownies
Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite.
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Rating: 2.84
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Ingredients
- 200 grams unsalted butter Plus a little extra for greasing
- 100 grams Chocolate 70% cocoa solids
- 100 grams Chocolate 50% cocoa solids
- 397 grams Can Carnation Caramel
- 1 tsp Flaky Sea Salt Plus a little extra for the top
- 200 grams golden caster sugar
- 4 Medium Eggs At room temperature
- 130 grams plain flour
- 50 grams Cocoa Powder
Method
Heat oven to 180C/160C fan/gas 4.
Grease then line a 23cm square traybake tin with baking parchment.
Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.
In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt – it will loosen up.
Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.
In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
Pour half the brownie batter into the tin and level it with a spatula.
Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.
Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.
Let it cool completely in the tin, then cut into squares.
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Ingredients
- 2 Centra Fresh Irish Sirloin Steak
- 1 tbsp olive oil
- 2 Ciabatta baps
- 4 tbsp caramelised onion
Method
Turn on the grill, heat a little oil in a frying pan. Season both sides of the steaks with salt, then fry for 1-2 minutes on each side. Meanwhile, slice the ciabatta and grill the cut sides until golden.
Drizzle the toasted ciabatta with olive oil, spread the bottom half with the onions and set the steaks on top. Serve hot and enjoy!
Blueberry Lemon Cheesecake
Blueberry Lemon Cheesecake
Cooking Time:2 hours 40 minutes
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Ingredients
- 300 grams Cracker Crumbs
- 140 grams butter Melted
- 40 grams Sugar
- 600 grams Cream Cheese
- 200 grams Sugar
- 25 grams Flour
- 170 grams Sour Cream
- 90 ml Lemon juice
- 2 tbsp Lemon Zest
- 3 large eggs
- 2 Egg Yolks
- 2 cups Fresh for You blueberries
Method
For Crust - Preheat over at 170 degrees, line a 9inch baking tray with grease prove paper. Mix the crust ingredients in a small bowl and press the mixture into the bottom and up the sides of the try. Bake for 10 minutes then set aside to cool.
For Cheesecake - Reduce oven to 150 degrees. In a large bowl mix together the cream cheese, sugar and flour until combined and smooth. Add the sour cream, lemon juice and lemon zest, then mix until fully combined. Now, add the eggs one at a time and slowly mix until combined. After this, add the egg yolks until combined. Finally, mix in the blueberries to the batter.
Pour batter evenly onto the crust, bake for 1 hour and 15 minutes. Once the time is up, turn off the over; leave the cheesecake in the oven for a further 30 minutes. Take out of the oven and place in fridge until completely cooled. Enjoy!
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Ingredients
- 30 ml Tequila
- 20 ml Triple Sec Liqueur
- 30 ml Lime Juice
- 1 Lime Wedge
- salt
- Cubed Ice
Method
Fill your glass with ice to keep it chilled. Fill your cocktail shaker with ice, then pour in tequila, triple sec liqueur and lime juice. Shake your cocktail shaker, for around 30 seconds.
Run a lime wedge around the rim of your glass then roll rim in salt.
Strain the mix into the glass.
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Ingredients
- 1 Soft tortilla warp
- 1 Avocado Smashed
- 150 grams Chicken Breast Sliced and cooked
- Half of a green pepper
- 50 grams tomatoes Halved
- Handful of sliced lettuce
Method
Spread the smashed avocado across the wrap.
Top with chicken, green pepper, tomatoes and lettuce.
Tightly roll up the wrap and fold, then slice in the middle; enjoy!
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Ingredients
- 85 grams peanut butter
- 70 grams dark chocolate chips
- 130 grams Old Fashioned Oats
- 70 grams Flax Seeds
- 2 tablespoons honey
Method
Mix together all 5 ingredients in a bowl, stir to combine. Place in the fridge for 15-30 minutes so they are easier to roll.
Roll into 12 bites and put in the fridge for up to a week. Enjoy!
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Ingredients
- 500 grams Spaghetti
- 3 - 4 tbsp pesto
- 50 grams parmesan
- Sun Dried Tomatoes
Method
Boil spaghetti in a large pan according to package instructions. Drain well, then return to the pan with the pesto, tomatoes and half the parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan.
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Ingredients
- 175 grams plain tortilla chips
- 200 grams salsa
- 3 Spring onions sliced
- 100 grams grated cheese
- crushed chilli flakes
- jalapenos optional
- sour cream or guacamole
Method
Put tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.
Add your grated cheese, plus a pinch of crushed chilli flakes and jalapenos (optional) then put under a hot grill for around 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional). Enjoy!
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Ingredients
- 200 grams peanut butter crunchy or smooth
- 200 grams Dark Chocolate broken into pieces
- 280 grams light brown sugar
- 3 Eggs
- 100 grams self raising flour
Method
Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking paper. Melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has melted. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin
Melt left over peanut butter in the microwave on high for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.
Melt left over chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.
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Votes: 1
Rating: 5
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Ingredients
- 100 ml low fat milk
- 2 tbsp Greek Yoghurt
- 1 Banana
- 150 g frozen fruit of the forest
- 50 g Blueberries
- 1 tbsp Chia Seeds
- 1/2 tsp Cinnamon
- 1 tsp mixed seeds
- 1 tsp honey
Method
Put all ingredients in a blender and blitz until smooth. Pour into a glass and enjoy!
