Valentine’s
Red Wine Brownies with Dried Black Currant By Philna Otieno Prep:
15mins Cook: 35 mins
INGREDIENTS
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1 - 1/2 cups all-purpose flour 3 Eggs 1/2 cup salted butter 1-1/2 cup sugar 180grms Dark chocolate 1/2 cup Cocoa powder, unsweetened 3/4 cup Mont Rochelle Cabernet Sauvignon • 1/2 cup dried Black currants • 1/2tsp salt METHOD
1. Preheat oven to 350F. Grease baking pan 8 by 8 inch, with butter and set aside. 2. In a bowl mix red wine and blackcurrants, let sit for 3mins to let currants soak in the wine until plump. 3. In another bowl over boiling water, heat butter, chocolate and cocoa powder until mixed together. Let cool for about 5mins. 4. Whisk in eggs one at a time. Add sugar, whisk until everything is well incorporated. 5. Mix flour and salt in another bowl, pour in the chocolate mixture and mix. 6. Finally, fold in the wine mixture. 7. Pour the batter in the baking pan and bake for 30-35mins or until an inserted toothpick comes out clean 8. Allow brownies to cool.
No-Bake Mini Cheesecake Jars By Cooking with Jaz INGREDIENTS
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8 digestive biscuits 4 tablespoons unsalted butter 250 grams cream cheese ½ cup sweet condensed milk 1 tablespoon lemon zest Juice of 1 lemon
METHOD
1. Start by crushing the digestive biscuits and mixing with melted butter. Take your glass jars, divide mixture and press it down with a spoon at the bottom of each jar. Follow by placing cream cheese in a bowl and whipping with a hand mixer until soft. Add the condensed milk, zest and lemon juice and fold everything well together. 2. Scoop the cheesecake mixture into each jar and place in fridge to set overnight. Top with fresh fruit the next day and enjoy as a picnic dessert.
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Yummy. Food. Drink. Life
