I made the blondies because Aidan likes peanut butter, I like white chocolate and I wanted to make something different from Rachel Allen’s Bake cookbook. They were nice but not amazing (like her date bars). Jon is very keen on brownies made from dark chocolate so unsurprisingly he found them a disappointment. I like her idea of using peanut butter and may play around with the recipe to make a brownie version.
- 125 g plain flour
- 1 tsp baking powder
- 100 g butter at room temperature, plus extra for greasing
- 150 g crunchy peanut butter
- 175 g light brown sugar
- 1 egg beaten
- 1 tsp vanilla extract
- 75 g white chocolate, chopped
- Preheat the oven to 170C/gas 3. grease and line a 20 x 20cm square cake tin.
- Sift the flour and baking powder into a small bowl and set aside.
- In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until well combined. Add the flour, baking powder and the chopped chocolate and mix to form a dough.
- Place the dough into the prepared tin and bake in the oven for 25–30 minutes, or until golden brown and almost firm in the centre.
- Remove from the oven and allow to cool in the tin, before removing and cutting into squares.
I was cooking Japanese for a dinner party recently and wanted a fresh tasting dessert (I forgot to take photo’s of the Japanese food so no blog entry). I have a lovely recipe book James Martin Desserts that was a present from my cousin Shanaz for helping at her wedding. It has many tempting recipes but most were not what I was looking for this time. His apple sorbet recipe fitted the bill, I thought it was lovely; it tasted fresh and was easy to make. It is very different to commercial sorbets which means it may not be to everyones taste. Quantities below serve 6.
- 4 large granny smith apples
- juice of 1 large lemon
- 200g caster sugar
- 4 tbsp liquid glucose
- Quarter and core the apples but do not peel. Toss them in a bowl with the lemon juice. Place in a single layer in a shallow plastic container and freeze for at least an hour.
- Dissolve the sugar in 400ml water in a heavy-based saucepan over a low heat. Bring to the boil and cook over a medium heat for 5 minutes. Cool, then mix in glucose.
- Whizz the ice-cold apples in a food processor, gradually adding about a third of the syrup to make a fine puree. Scrape down the sides of the bowl once or twice as you do this. Mix in the rest of the syrup.
- Transfer the mixture to an ice0cream machine. Churn until almost solid, then transfer to a rigid plastic container, seal and freeze until required. Serve in scoops.