I have had a busy couple of weeks since getting back from Singapore. Life simply does not slow down for anyone, and especially not for me. As we race towards the middle of the year, and we hit the winter solstice down under, I am out of bed earlier than ever, it is darker than ever… I seem to get less done than ever. I was hoping I had hit the relaxing, sleep in till late, twilight years….apparently not yet.
I have had a couple of sell out crowds for Mexican Fiesta, which by the way are the highlight of my week. You guys are awesome in your support and truly…couldn’t do it without you all! We are loving our new home in WA at the Kitchen Warehouse stores. We plan on expanding to cover more suburban territory soon, so stay tuned if you are in outlying suburbs.
I have had a magazine cover shoot, which of course will be shouted from the rooftops come publication time!
I have had a generous offer from overseas for the bestest selling cookbook ever, For Food’s Sake which is pretty fun!
I am now committed to some Sydney classes and I am about to announce another fun competition over on Facebook…which by the way is growing out of control…crazy!
I have had a married son and his wife move in with us temporarily…this is a bonus. It means I can continue to cook without having to resort to packing takeaways for any random strangers passing by. (This could have gotten embarrasing…I mean really!) It means, I can in fact deliver more recipes than I would have otherwise.
If you have not signed up already, please go and sign up for my NEWSLETTER, which as Facebook changes its rules of contact on an almost daily basis, is the only surefire way of you knowing about the classes I run, the books and apps I publish and the recipe news that I put out there as often as possible….so how about you? How’s your last two weeks been? Off for a good lie down now. I think I deserve it.
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- 60 g pistachios, shelled
- 160 g Dark Chocolate in Pieces
- 280 g pitted dates
- 250 - 300 g green apples, diced (after peeling and coring, approx 2 apples)
- 80 g water
- 1/2 tsp bicarb soda
- 2 tsp Vanilla - Bean Paste Heilala Vanilla Bean Paste BUY
- 45 g Crio Bru Vega Real Crio Bru Granules
- 30 g premium Cocoa
- 45 g Coconut - Sugar coconut palm sugar BUY
- 3 eggs
- 120 g buttermilk
- Pinch Pink Salt Flakes Pink Salt Flakes BUY
- 120 g flour
- Some more chocolate for drizzling
Place pistachios and 60g of the chocolate into Thermo bowl and chop 3 sec/speed 4. Remove from bowl and set aside.
Preheat oven to 180ºC and generously butter a 18cm square pan with removable base (if possible) and set aside.
Place dates, apples and water into Thermo bowl and cook 7 min/100ºC/speed 2.
Add bicarb soda and blend 10 sec/speed 8.
Add vanilla, Crio Bru granules, cocoa, sugar, eggs, buttermilk and salt and blend 15 sec/speed 6. Stop and scrape down sides of bowl if necessary.
Add flour and the remaining 100g chocolate chunks and just combine 12 sec/Interval.
Spread into prepared tin and top with the choc nut mixture.
Bake 50 minutes until fragrant and skewer inserted comes out almost clean…there should be a little bit of sticky still left on the skewer.
Melt the remaining chocolate and flick or drizzle over top of brownie. Cool completely before serving.