Q: Could you please share your recipe for blondies? I’m told they’re quite easy to make.
A: This is a fool-proof recipe for these sweet, delicious dessert bars. Preheat the oven to 180˚C. Lightly grease an 8in square tin and place a large piece of parchment paper over, ensuring it is hanging over two of the sides. Lightly grease the parchment paper as well.
Now chop up 150g of unsalted butter and 200g white chocolate. Place in a heat-proof bowl over a pan of simmering water. Ensure the bowl doesn’t touch the water as this will ruin the chocolate. Stir until completely melted and mixture has a creamy glossy texture. Leave to cool.
Now add 200g caster sugar, 2 tsp vanilla extract and 3 room-temperature medium-size eggs to the mix. Whisk until well combined. Sift 200g plain flour and 1 tsp of baking powder into the mixture. Using a plastic spatula, gently fold in until flour is well combined. Now mix in about 50g of chocolate chips.
Scrape this mixture into the prepared tin and level it with the spatula. To ensure it’s level, lift the tin and drop on a flat surface a couple of times so that the mixture goes into every nook and cranny.
Scatter chocolate chips over the top and bake for 20-25 minutes. Remove and leave to cool. Then, using the overhanging parchment paper, lift the blondie mix out. Cut into 16 squares. To store, wrap in aluminium foil or keep in an airtight container at room temperature.
Q: Can you please suggest a recipe for a hearty casserole using beef sausages?
A: I have one that’s easy to make, doesn’t have too many ingredients and is a definite crowd pleaser. Start by heating 1 tbsp of oil in a large heavy-based saucepan over medium-high heat.
Add 500g of spicy beef sausages and cook until browned evenly – about 5 minutes. Remove the sausages and chop into thick pieces.
Reduce the heat and add 1 tbsp of oil to the same saucepan. Add 2 sliced brown onions, and 1 thickly chopped red pepper.
Sauté for 3-4 minutes or until onions are soft. Add 2 cups of rinsed rice, 400g of diced and canned tomatoes, 2 1/2 cups of chicken stock and the chopped sausages.
Gently stir to combine and bring to the boil. Reduce the heat, cover and let it simmer for 10 minutes. Take the pan off the heat and leave covered for 15 minutes, letting the rice steam. Serve hot with a green salad.
This story first appeared on Friday in November 2014
