Nov 3

Balsamic blueberries with vanilla ice cream

Balsamic blueberries with vanilla ice cream

 

Poaching blueberries really brings out their flavour, especially with a dash of balsamic vinegar.

Method

  1. Tip the blueberries into a pan with the sugar, vinegar and 1 tbsp water. Heat very gently for 1-2 mins until the berries soften, but don’t burst. Set aside until ready to serve. Spoon over the ice cream and eat with crisp biscuits.

PER SERVING (without biscuits)

262 kcalories, protein 5g, carbohydrate 36g, fat 12 g, saturated fat 8g, fibre 1g, sugar 35g, salt 0.19 g

Recipe from Good Food magazine, June 2009.

Oct 16

Bestever chocolate raspberry brownies

bestever-chocolate-raspberry-brownies

 

Method

  1. Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
  2. Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

PER SERVING

389 kcalories, protein 5g, carbohydrate 44g, fat 22 g, saturated fat 13g, fibre 2g, sugar 38g, salt 0.4 g

Recipe from Good Food magazine, May 2012.