I really enjoy coming up with my own recipes. But, sometimes I just want to make something that I know will turn out well and taste delicious.
For these Blondies I’ve used a recipe featured one of the Great British Bake Off cook books. I don’t know who the contestant was who came up with these beauties, but they taste fantastic.
Ingredients
175 Grams White chocolate
150 Grams Pecans
115 Grams Butter
100 Grams Caster Sugar
2 Eggs
1/2 Tsp Vanilla extract
125 Grams Plain flour
1/2 Tsp Baking powder
Method
Preheat the oven to 180 degrees, and line a 9in x 9in brownie tin with grease proof paper
Cut the butter and chocolate into chunks and add to a heat proof bowl. Put the bowl over a pot of warm water and stir until melted
Add the sugar, (it might look curdled but don’t panic). Allow to cool.
While the chocolate mix is cooling, put the eggs and vanilla in a separate bowl and beat with a fork until frothy, and stir in to the cooled chocolate mix
Sift the flour and baking powder together and mix into the chocolate mix along with 100 grams on the pecans
Transfer the mix to your baking tin and top with the remaining pecans
Bake for 25 minutes, allow to cool in the tin
These should stay fresh for 3-4 days in an airtight tin
I think we’ve established I love a galette. What’s better than a galette, a galette with my two other great loves cheese and mushrooms.
This is definately a pure filth recipe, yes it’s rich but it’s not the type of thing you’re going to make every day.
Don’t be tempted to fry too many mushrooms at once, and don’t move them about too much
When cooking for vegetarians I often feel bad that the main course can look a bit lacklustre. This looks good when you bring it to the table and tastes amazing.
Cover the top of your cheese sauce with cling film so it does not form a skin
If you are making this, it’s really important that the filling is totally cold before you assemble the galette (otherwise you’ll end up with pastry that will melt and be impossible to handle).
Add the cold cheese sauce and mushrooms to the centre of the pastry, leaving a 3-4 cm border
The good thing is that if you are making this for a special occasion you can prepare all the elements in advance and assemble the elements just before baking.
Brush the pastry with egg yolk, and sprinkle grated cheese over the mushrooms
Ingredients
For the pastry
200 Grams Plain flour
100 Grams Butter
1 Egg yolk
1/2 Tsp Salt
1/2 Tsp Cayenne pepper (optional)
Additional egg yolk to brush the galette with before baking
For the filling
500 Grams Mushrooms (sliced)
25 Grams Butter
1 Tbsp Olive oil
Salt and pepper
25 Grams Grated cheese
Cheese Sauce
25 Grams Butter
25 Grams Plain flour
250ml Milk
25 Grams Grated cheese (I used Cheddar but you can use other cheeses)
Method
To make the pastry, and the flour, butter, salt, egg yolk and Cayenne to a food processor and whizz until the mix resembles breadcrumbs
Gradually add some small amounts of very cold water until the mix starts to come together
Turn the mix onto a floured surface and form into a ball before wrapping in cling film and chilling for at least 30 minutes
For the cheese filling, melt the butter over an even heat and stir in the flour to create a soft paste
Add the milk and stir continuously until the paste in combined and the sauce starts to thicken.
Cook over a low heat stirring regularly for another 10 minutes until the sauce no longer tastes floury. Stir in the cheese, once it has melted remove from the heat and place a sheet of cling film on the surface to stop a skin forming
In a large frying pan’ heat the oil and butter together, and half the mushrooms (if you add all the mushrooms in one go they steam not fry). One of the best pieces of advice I ever received from a chef is not to stir mushrooms too often, as it makes them release water which makes them soggy. So fry for 5 minutes each side without stirring too much, set to one side and allow to cool
Roll out the pastry on a floured surface in a circle that is about 1cm thick. Transfer to a sheet of baking paper and place on a baking sheet
Spread the thick cheese sauce in the centre of the pastry leaving a 3-4cm border around the edge of the pastry
Place the fried mushrooms on top of the cheese sauce. Brush edges of the pastry with the remaining egg yolk and pleating the edges inward
Brush the outside of the galette with egg yolk and sprinkle grated cheese over the top of the mushrooms
Seaneen's Sunnyside Kitchen 