Beetroot, Chocolate and Cardamom Brownies

squidgy, fudgy brownies that count towards your 5 a day…

Oh brownies how I love you and your squidgy, gooey wonderment. Yesterday I headed into the BBC Radio Leicester studio to see presenter Ben Jackson with whom I do the Food friday radio cooking sessions with and gardening guru, chilli head and all round ace guy Ady Dayman. I decided to bake them something using goodies from my tiny garden and despite managing to set fire to the baking parchment TWICE during cooking the brownies turned out pretty damn awesome.

Ben and Ady enjoying the brownies during the phone in…

I managed to get to the studio whilst they were still warm and joined Ben and Ady for the Gardening phone-in, you can listen to us giving seasonal gardening and food tips by clicking here. It was a fab afternoon and the brownies went down a storm, even with Ben’s producer Nam who is somewhat vegetable averse! That’s the secret to people who don’t like vegetables, cover them in CHOCOLATE 🙂

They are really easy to make too:

Ingredients:

I use a mug to measure everything out in, my mug holds 350ml water.

  • 4 eggs
  • 1 mug caster sugar
  • 1 heaped teaspoon cardamom powder (or 8 crushed cardamom seed pods)
  • 1/2 mug  good rapeseed oil (or olive oil would be nice also)
  • 1 capful good vanilla extract
  • 2 beetroot (about tennis ball size)
  • 1 mug plain flour
  • 3/4 mug cocoa powder
  • pinch salt
Method:
  1. Preheat your oven to 180C. Put some gloves on or you will get very purple hands from handling the beetroot. Peel the raw beetroot, chop roughly and put into a food processor until chopped finely. If you don’t have a processor just grate the beetroot.
  2.  In a large bowl whisk the eggs, sugar and cardamom powder until quite creamy (I use an electric whisk but a hand whisk will be fine) then whilst still whisking pour in your oil in a steady stream.
  3.  Tip in your beetroot and stir in until fully mixed together.
  4. Sift in your flour, salt and cocoa and fold into the mixture completely.
  5.  Line and grease a 20cmX30cm tin, pour in your brownie mix and bake for about 25-35 minutes or until you can insert a skewer into the centre and just a few crumbs are stuck to it.  Leave to cool for at least 10 minutes before eating if you can manage to resist, sprinkle with a dusting of icing sugar and serve warm with some good vanilla ice cream.
If you find that your brownies are still too squidgy for you just pop them back in the oven for a little bit longer.
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Cider and Cheese Fondue for BBC Radio Leicester’s Food friday

mmm melty cheesy boozy goodness…

So last Friday was my turn to do BBC Radio Leicester’s Food Friday piece with the fabulous Ben Jackson and what better way to kickstart my morning than cider and cheese. I was a *touch* hungover after an unexpected but very much welcome few glasses of wine the night before and as it turns out, cider cheese fondue is in fact a seriously good hangover cure!

I always have a blast when Ben comes to visit, he is so passionate about food, cooking and particularly local food that we spend most of our time swapping food news, stories, new food finds/cookbooks we’ve found and basically just immersing ourselves in a month’s worth of goings on. Then I cook, we laugh, I usually add lots of booze to something and we eat, good times.

Here we are making cider and cheese fondue (1hr40mins into the show) where I actually use the phrase: “Hey it’s Winter, lets get our booze on”, yeah thats me with a hangover, yeah I have no shame.

Good local cider and ace cheese are the solid foundations to a heavenly gooey dish, fancy giving it a go? Here’s how (you could even cook along to us making it by clicking on the blue link above, totally interactive, so techno hip):

Cheese and Cider Fondue:

Ingredients:

  • 500g grated cheese (I used 100g Emmental, 200g Sparkenhoe Red Leicester, 200g Smoked Lincolnshire Poacher)
  •  1 tablespoon corn flour
  • 450ml cider (I used local Scrambler sparkling cider)
  • juice of 1 lemon
  • pinch dried thyme
  • few slivers garlic, fresh or dried
  • 1 teaspoon dried onion granules
  • freshly grated nutmeg
  • freshly ground black pepper
  • 1 tablespoon Calvados
  • 1 heaped teaspoon porcini powder
  • pinch dried chilli flakes
Method:
  1. Grate your cheese into a bowl, add the corn flour and mix well.
  2. Combine cider, thyme, garlic and lemon juice in a saucepan and bring to boil. When boiling reduce heat and add a handful of cheese. Stir in until its melted.
  3.  Keep adding cheese one handful at a time, stirring constantly until all the cheese is used.
  4.  Add your onion granules, nutmeg, black pepper, porcini mushroom powder and chilli flakes then stir in your calvados.
  5. Serve hot with chunks of crusty bread, boiled new potatoes, crisps, chunks of ham, chips, whatever takes your fancy!

BBC Radio Leicester Food Friday team BBQ

Jo, myself, Ben, Penny and Holly

If you drop by this blog every now and again then you may know that I’m one of Ben Jackson’s Food Friday Team who cook on the radio every Friday afternoon at about 4:40pm on BBC Radio Leicester. Ben comes to our homes and we cook up something fabulous and easy for people to give a go themselves.

Yesterday we all met up at Ben’s beautiful home for a BBQ and all brought lovely homemade treats to eat. We had an absolute blast too…

The most AMAZING ribs ever

Ben had been slowly cooking his St Louis style ribs (when the sternum, cartilage and rib tips have been removed) marinated in Big Bob’s dry rub for 5 hours in his BBQ, oh my days they were absolute ribs of joy! He buys them from a chap down the road who breeds different pigs for different cuts. These ribs were just pure meat wrapped around juicy bone, hardly any fat and to die for.

rotisserie chicken on the BBQ

2 lovely free range chooks cooked on a rotisserie over the hot coals, just oozing flavour.

How many cooks does it take to carve a chicken? Well Ben and the 3 of us drooling it seems

Penny made some beautiful fougasse and I brought along one of my pig head and edible flower terrines. I’d found an old 15th Century recipe for a strange meat dish that says if you use brawn then you should add saffron so I added some for this one, hence the beautiful golden colour and it worked brilliantly.

Penny and her pizza, Ben’s fabulous Greek salad and the gorgeous Jo

Holly brought along a pea and halloumi salad, Penny made a jelly baby shaped jelly for the kids (which somehow collapsed and actually looked like a fabulous pair of jelly boobies) and Ben’s grandmother made the most beautifully light meringues.

Ben and BBC Radio Leicester gardening guru Ady Dayman have been busy building and tending the Grow Your Own Garden for a feature that ben does with his show that encourages people to give it a go.

Oh ribs I love you

Edible flowers featured heavily in the pretty menu.

Jo made a beautiful chocolate and beetroot roulade that was just wonderful (I must get that recipe!). I brought along one of my Melton Mess (which as you can see has collapsed a bit!) and a big jar of homemade vanilla sea salted caramel sauce that was literally just being guzzled straight from the jar!

Meat Feast