Author: admin

330ml (1 bottle or 1 can) Guinness Extra Stout
175g unsalted butter
225g semi-sweet chocolate, coarsely chopped*
250g granulated sugar
3 large eggs
1 tsp pure vanilla extract
125g all-purpose flour
1/2 tsp salt
1/2 tsp espresso powder

In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 2/3 cup, about 20-22 minutes. Set aside to cool for at least 10 minutes. You will use 1/2 cup in the brownies.

Preheat the oven to 350F/175C and grease a 9×9 inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.

Place the butter and chopped chocolate in a large microwave-safe bowl. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar and 1/2 cup of reduced Guinness until completely combined. Whisk in the eggs and vanilla extract. Finally, whisk in the flour, salt, and espresso powder. The batter will be thick and shiny. Pour/spread evenly into prepared pan.

Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs.

Remove from the oven and place on a wire rack to cool completely before cutting into squares.

Cover and store leftover brownies at room temperature for up to 1 week.

250 g plain full fat Greek Yogurt
250 g self raising flour
Pinch of salt/pepper
Pinch of cumin powder
Oil for rolling out

Mix the Greek yogurt, flour, salt, pepper and cumin together in a large bowl, then leave to rest for 20 minutes at room temperature.

Divide the dough into 8 and roll into 8 balls.

Heat a small non-stick frying pan over a high heat and roll out your first flatbread to about the side of a side plate – use a little oil on the work surface to stop the dough sticking.

When the pan is really hot, lay the flatbread in the pan and cook for 30 seconds, or until the flatbread is covered in brown spots (but not burnt!!)

Flip the flatbread over and cook on the other side for a further 30 seconds, or until covered in brown spots and cooked through.

While the first flatbread is cooking, roll out the second flatbread so it is ready.

Put the cooked flatbread on a plate and repeat the process, until all the flatbreads are cooked.

Cut 6-8 peppers in half. Remove stem, seeds and membranes. Place skin-side-up on a foil-covered roasting tray.

Broil for 15 minutes at 200C. Alternatively, grill on bbq. Once the skins are blackened remove the peppers from the oven.

Cover the peppers and let the peppers cool for a few minutes until comfortable enough to handle and then peel the skins off and discard them.

While the peppers are cooling, bring 1.5 cups of white wine vinegar, 2 tsp sugar and 1 tsp salt to the boil and remove from heat.

Put the pepper halves in a wide-mouth kilner jar and cover with vinegar. Top with olive oil and store in the fridge for up to a month, if they last that long.

2 1/2 cups Old Fashioned Oats
1 1/2 cups rice crispies
1/2 cup coconut oil
1/2 cup honey
3 tbsp dark chocolate cocoa powder
1 packet instant espresso or coffee powder (1 tablespoon)
1/4 cup mini semi sweet chocolate chips

Preheat oven to 350F/175C

Combine coconut oil and honey in a medium size mixing bowl. Microwave 45 seconds or until coconut oil is melted. Add cocoa powder and espresso powder, stir mixture until well dissolved.

Add oats and stir mixture until all oats are completely covered in the chocolate coffee mixture.

Grab a large baking sheet, line with parchment paper and spray with cooking spray.

Spread oats mixture thinly and evenly across the baking sheet.

Bake 10 minutes, stir mixture, bake 10 more minutes.

Remove oats from oven, let them cool about 10 minutes, and while still warm sprinkle half of the chocolate chips over the granola mixture (it will melt onto the granola and make these fantastic clusters) when the granola is completely cool add the rest of the chocolate chips.

Store in an air tight container.

340g unsalted butter
1/2 tsp salt
120g icing sugar
375g all-purpose flour

1. Cream the room temperature butter.

2. Add powdered sugar and while mixing on low.

3. Scrape bowl down and add the flour while mixing on low. Scrape down again and mix until combined.

4. Transfer dough onto a floured surface and shape into a rectangular brick shape. Wrap in plastic and chill until firm, about 1h.

5. Preheat oven to 350F then remove dough from refrigerator and cut into half inch slices.

6. Place pieces onto a baking sheet lined with a silicone mat or parchment paper. Use a fork or skewer to create a pattern on top. Bake at 350F for 10 min, rotating baking sheet in the oven halfway through.

7. Transfer to a wire sheet to cool.

Note:
The cookie dough can be made well in advance. It keeps for about a week in the fridge and a month in the freezer. Make sure to wrap very well and allow to warm up just enough to cut.