Recipe: Raspberry and Chocolate Brownies

I absolutely love baking this, with fresh raspberries, picked from my allotment , you can see more about that here: https://www.instagram.com/latina.gardener.uk/

Back to the brownies , hope you enjoy them too !!

Makes 12

Ingredients:

200g good plain chocolate, broken into chunks. ( you could also use dark chocolate, I used a 54% cocoa solids dark chocolate for brownies)
125g butter ( at room temperature)
275g Soft light-brown sugar
1tsp vanilla extract
2 large eggs, lightly beaten
100g plain flour, sifted
2tbsp cocoa powder
125g raspberries


Butter and line 20cm. square tin with grease-proof paper ( I used a rectangular tin) , allow the paper to come up the edges, this will help you to remove the brownies.

Put half of the chocolate in a bowl set over a pan of simmering water. Stir to help it melt then remove and allow to cool a little. Chop the rest into little chips.

Beat the butter and sugar with an electric mixer until light and fluffy. Add the vanilla then the eggs, a little at a time, beating well after each addition. Fold in the flour and cocoa followed by the melted chocolate. Stir in the raspberries and the chocolate chips.

Scrape the mixture into the prepared tin.

Bake in a preheated oven at 180 C/350 F/ gas mark 4 for 55 minutes until just firm to the touch (the skewer test doesn't work as the centre is still molten).

Leave the brownies in the tin until warm - they will continue to "set"- then run a knife between the paper and tin and carefully lift the paper out. Cut them and enjoy !!


I had these with ice cram.. and it was delicious 

Enjoy xx

Recipe : Naan Bread

Indian cuisine in one of the many different cuisines I tasted and love here in the UK.

And because I love it so much, I learnt how to make some dishes, and this time I'll share with you this recipe of naan bread, that every time I make it, people love it ! 

Ingredients :

1 Sachet of dried yeast
1 tbs of white sugar
1 tbs of salt
1 tbsp of Greek yogurt
1 cup of warm water
3 cups of plain flour ( extra for dusting )
  or 1 1/2 of plain and 1 1/2 of strong flour

4 tbsp of oil or ghee
1 tbsp of melted butter + 1 tbsp chopped parsley


Start by placing the sachet of dry yeast into a bowl, to the yeast add 1 tea spoon of sugar, 1 tea spoon of salt, 1 table spoon of greek yogurt, then add one cup of warm water.

Mix it all together and dissolve it. If you are using instant yeast you don't have to wait for the yeast to activate :)

Then we add to 2 cups of flour, then using our fingers we stir and mix , once its mixed we add half of cup of flour and then stir and mix again and then add the other half of cup of flour.

Once the dough starts to come together, take out onto the surface / table and sprinkle some flour and knead for about 5 to 10 minutes.

After kneading for about 10 minutes sprinkle some flour on a bowl and place the dough in it, the flour will prevent it from sticking to the bowl.

Cover it with clean film and place it a warm place to rise ( this will take about 45 minute to an hour)

When the dough has risen, add some flour on your working surface and place the dough, then divide it into about five or six pieces, depending on the size you want them and also depending on the size of your frying pan, where its going to be cooked.

then flatten a piece of your dough, you can do it by hand or with a rolling pin, it could be round or oval shape.

Place a little oil on the frying pan, once the oil is hot , turn the heat down and place your dough,  and when coking it should puff up by the sides, and bubbles start to form, that's the result that you want.

After around 5 minutes carefully flip it over. It should take about 5 minutes to cook on each side. It still has to be soft and fluffy in the middle, as the bread, once cooked, should be able to fold.

When its golden brown on each side, take it out. And repeat the process with the remaining dough.

Once the bread its cooked, add the chopped parsley to the melted butter, mix and brush it on top of your bread ( this is optional )

And its ready to serve !;)

Thank you for visiting ! and hope you enjoy this recipe ! xx

lindsey.funes.obleas@gmail.com