for love & food
for allison our favourites, tried and tested with love, creative depot, city impact church ( generously printed and bound by our friends at ultimo
contents savoury
sweet
home-made mustard contributed by christie clark
lemon meringue pie contributed by brohgan armstrong
chicken & sweetcorn soup contributed by ant ireland
german pancakes contributed by josh campbell
butternut soup contributed by josh campbell
mint choc-chip ice cream contributed by leanne mortlock
cheryl’s mum’s fish pie contributed by cheryl megchelse
german apple pie contributed by ashleigh stephens
curry puffs contributed by jonathan ong
amaze-balls cupcakes contributed by ange theron
chicken pie contributed by kim veale
wholemeal ginger crunch contributed by natalie wijohn
macaroni cheese contributed by caitlin england
white chocolate cheesecake contributed by leanne mortlock
brown rice salad contributed by sharon evans
best-ever oat biscuits contributed by lahnae cleaver
normandy chicken contributed by andrea herbert
summer fruit cake contributed by jalaine armstrong
veges with feta & pomegranate seeds contributed by donna parratt
chocolate chip biscuits contributed by alastair harris
roast cinnamon, pumpkin & feta salad contributed by sara matheson
chocolate macaroons contributed by tarry & lisa mortlock
banana leaf salad contributed by leanne mortlock
diet-be-damned brownies contributed by kim veale 1
savoury
home-made mustard contributed by christie ingredients 1 tin of condensed milk ½ c white vinegar ½ c oil 2 eggs ½ tin of mustard powder
really yummy with steak or american hot-dogs or potato salad... adjust the amount of mustard powder depending on how strong you like it.
pinch of salt
method •
whisk together the mustard powder and vinegar.
•
add eggs and whisk together.
•
add salt, condensed milk and lastly the oil.
•
whisk, whisk, whisk!
•
bottle and refrigerate.
cheers allison! we will really miss you around here. your passion to get the job done and your capacity to carry so much is an inspiration to everyone around you. i loved working with you, and it is great to know you! see you around lots - i hope! christie 4
5
chicken & sweetcorn soup contributed by ant ingredients 1 l (4 c) chicken stock
1x 420g can creamed corn
2 (about 200g each) single chicken breast fillets
1x 300g can corn kernels, rinsed & drained
1 tbsp light soy sauce
1 tsp sesame oil
2 tsp finely grated fresh ginger
6 spring onions, ends trimmed & thinly sliced diagonally
1 tbsp cornflour
salt & freshly ground black pepper
60 ml (Âź c) water
method place the chicken stock and chicken in a large saucepan and bring to the boil over a high heat. reduce heat to low and simmer for 5 minutes or until chicken is cooked through. transfer chicken to a heatproof bowl. set aside for 5 minutes to cool slightly. finely shred. add the soy sauce and ginger to the chicken stock mixture. place the cornflour in a small bowl and gradually stir in the water until smooth and combined. gradually stir the cornflour mixture into the chicken stock mixture. cook, stirring occasionally, for 2 minutes or until consommĂŠ thickens slightly. add the chicken, creamed corn and corn. cook, stirring occasionally, for 2 minutes or until hot. cook for 2 minutes or until white ribbons swirl though the soup. remove from heat. add the sesame oil and half the spring onions and stir to combine. taste and season with salt and pepper. ladle the soup among serving bowls and sprinkle with the remaining spring onions. serve immediately.
7
allison – this is my favourite soup ever. it has such a yummy taste because of the orange that goes in with it. and it’s really creamy :) seriously – winter time. soup. do it.
butternut soup
with peppadews and fresh coriander contributed by josh ingredients 3 tbsp butter
1 ½ t seasoned sea salt
2 onions, chopped
3 c water
2 c butternut, peeled and diced
2 ½ tbsp chicken stock powder
1 apple, peeled and diced
1 ½ c full cream milk
3 tbsp flour
grated rind and juice of 1 orange
2 t curry powder
garnish ½ c drained peppadews, sliced into rings ½ c fresh coriander leaves freshly ground black pepper and olive oil
method sauté the onions in the butter until soft and flavourful. add the butternut and apple and sauté to absorb the butter and develop the vegetable flavours (about 3 minutes), stirring lightly from time to time. add the flour, curry powder and seasoned sea salt, blending with the vegetables. add the water, chicken stock powder, milk, orange rind and juice. simmer slowly for 15-20 minutes until the vegetables are tender. liquidise the solids with a hand held blender or in a food processor. taste, and add a bit more seasoned salt if needed. dish into soup bowls, sprinkle with peppadew rings, fresh coriander leaves and grind black pepper over. add a swirl of olive oil. 9
cheryl’s mum’s
fish pie
contributed by cheryl ingredients 2 onions chopped
1 double sized can of salmon or tuna
2 tsp curry powder
1 c grated cheese
2-3 dsp butter or marge
1 can creamed sweetcorn
2 c cooked rice or pasta
method •
put chopped onions, curry and butter in a large, microwave safe bowl and microwave for 2mins.
•
add rice, fish, cheese, and corn to the onions.
•
mix thoroughly.
•
pour into oven-proof baking dish.
•
bake at 180 degrees for 30 mins.
serve it up with salad or steamed veges. yummy!
here is my favourite stand-by. can be made in about 5-10mins flat if you already have leftover rice or pasta – then 30 mins in the oven and your family thinks you’re amazing. 10
curry puffs contributed by jono ingredients 3 tbsp oil 1 large onion 2 tbsp curry powder (babas meat curry powder)
200 g cubed chicken meat or minced beef or lamb ½ tsp salt (to taste) ½ tsp sugar (to taste)
(mixed with water to a paste)
2 tbsp milk/coconut milk
2 large potatoes (diced)
1 packet of puff pastry sheets 1 egg
method • • • • • • •
heat oil, sauté onion and curry powder till fragrant. add potatoes and meat and fry till well mixed. season to one’s taste. add milk or coconut milk. cook till potato is tender and meat is cooked. leave filling to cool. cut pastry sheets in four. place filling and fold over. crimp edges. brush with beaten egg to glaze. bake in hot oven till golden (200ºc for 15 to 20 mins).
11
12
13
chicken pie contributed by kim ingredients chicken drumsticks
fresh rosemary
celery
flour
chicken stock
mushrooms
salt
milk
water
leek
lemon rind
frozen corn
white wine
onion
puff pastry
eggs
method poach chicken drumsticks in chicken stock and white wine (about 2/3 stock and 1/3 wine – as much as necessary to submerge chicken). add one stem of rosemary into the liquid. remove chicken when cooked, keeping the stock on the heat so it reduces. wilt chopped mushrooms, leek, onion and celery in a pot to soften them up. add salt and lemon rind to taste. as it is cooking add a teeny bit of stock. drain the veges a couple of times as they cook so that the liquid doesn’t end up in the pie. remove chicken from bones. (you could use a boneless cut of chicken to avoid this step but i like how with drumsticks the meat falls away in nice little slivers). roll out your puff pastry and prepare your pie dish. make a sauce: put flour in a saucepan and slowly stir in stock until it makes a paste. add more of the stock. add milk to taste. try avoid it being too runny. add the chicken, veges and frozen corn to the sauce and mix it all up. put all this in the pie, then put the lid on the pie. seal, prick and egg wash. bake until cooked at 180ºc.
14
i know i’ve given you this recipe before... but i thought it was definitely book-worthy. enjoy!
15
macaroni cheese contributed by caitlin ingredients
cheese sauce
macaroni pasta (enough for the required number of stomachs that need feeding)
2 tbsp butter
bacon (chopped into small pieces)
2 tbsp edmonds plain baking flour 2 c milk 2 c grated cheese
method •
cook pasta in pot of water until ‘al-dente’. drain and place into an oven-proof pot.
•
place chopped bacon into pan and cook until crispy. add to pot of cooked macaroni.
•
add cheese sauce.
cheese sauce
16
•
melt butter in a saucepan.
•
stir in flour and cook until frothy.
•
gradually add milk, stirring constantly until sauce boils and thickens.
•
remove from heat.
•
stir in half the cheese
•
add to the macaroni pot, stirring to combine.
•
sprinkle over the remaining cheese.
brown rice salad contributed by sharon ingredients 1 c of brown rice
¼ c extra virgin olive oil
2 c water
6 spring onions, finely diced
2 tbsp pumpkin seeds
2 red capsicums, finely diced
2 tbsp sunflower seeds
½ c roasted unsalted cashew nuts
3 tbsp lemon juice
½ c goldenberries or sultanas or raisins
3 tbsp tamari sauce
½ c fresh parsley, roughly chopped
2 cloves of fresh garlic, crushed
method cook brown rice (absorption method) and set aside to cool (5 to 10 minutes). toast pumpkin & sunflower seeds in a lightly oiled pan over medium heat until just crisp and set aside. prepare the dressing: combine lemon juice, tamari sauce, garlic and olive oil in a shaker and mix well. add the spring onion, capsicum, seeds, goldenberries and parsley to the rice. pour over the dressing and mix well for the flavours to combine, enjoy on its own or as an accompaniment to meat, chicken or fish. modified from ceres foods (i have just taken out all of their branding because i have used other products and this recipe is so delicious either way.) 17
18
i don’t ever use recipes. i like bbq meat which doesn’t have a recipe. here is a photo of me with meat. -aaron
19
20
normandy chicken contributed by andrea ingredients 1 chicken, pieces
2 apples, chopped
25 ml seasoned flour
¼ c cider
70 g butter
1 c chicken stock
1 small onion, chopped
40-50 ml cream
2 sticks celery, chopped (optional)
salt/pepper to taste
method •
dust chicken pieces with some seasoned flour.
•
melt butter, lightly brown chicken, remove.
•
fry onions, celery + apples until beginning to soften.
•
sprinkle remaining flour, stir + cook for several mins.
•
stir in cider + stock, bring to boil.
•
return chicken to pan, cover and simmer gently for 45 mins.
•
remove chicken, strain sauce (or liquidise) and return to pan. it is now a coating consistency. stir in cream, adjust seasoning and pour over chicken.
enjoy! 21
veges with feta & pomegranate seeds contributed by donna ingredients any combination of: zucchini asparagus snow peas broccolini red capsicum mushrooms baby carrots green beans beetroot
extra virgin olive oil garlic ginger chilli salt & pepper freshly chopped coriander feta pomegranate seeds balsamic vinaigrette
method you can bbq the veges, however i roast the beetroot and i sautĂŠ all the other vegetables. i also finish off some of the vegetables under the grill. i cook the veges in extra virgin olive oil or lemon infused oil or garlic infused oil. i also use lots of garlic, ginger and chilli, salt and pepper. i place all the vegetables in a presentation dish, sprinkle freshly chopped coriander over the top along with crumbled feta, pomegranate seeds (2 whole pomegranates), and then pour balsamic vinaigrette over the top to finish off. enjoy!
22
23
24
roast cinnamon, pumpkin & feta salad contributed by sara ingredients 4 c (approx 500g) pumpkin, peeled and cubed 3 tbsp olive oil 1 tsp ground cinnamon 1 tsp crushed garlic (2-3 cloves) salt & ground black pepper
250 g feta cheese, cubed 1 red onion, chopped ½ c basil leaves, finely shredded ½ c pumpkin seeds, toasted 1 red pepper, roasted and sliced
dressing olive oil
6.25 ml liquid honey
94 ml white wine vinegar
2.5 ml whole grain mustard
15.6 ml balsamic vinegar
¼ tsp salt & pepper
method •
place pumpkin and red pepper in roasting tray, drizzle with oil, sprinkle with cinnamon, crushed garlic, salt and pepper.
•
roast 200°c for approximately 20-25 mins, until cooked.
•
place in salad bowl and toss through other ingredients.
•
add dressing.
25
steph’s
banana leaf salad contributed by leanne
i didn’t have the heart to not include this one... nat reckons you could just do it with other tropical fruits – though it tastes best with banana!
ingredients 1x beautiful banana leaf (size dependent on no. of guests) salad leaves - mixture of mesclun and lettuces, baby spinach etc (mixed packs work well) bananas (approx. 5 per half jar of mayonnaise) curry powder (approximately a good tsp per half jar of mayonnaise) best foods mayonnaise
orange kumara (or pumpkin)
shredded coconut,
olive oil
dried otago apricots
fresh garlic
mixed seeds with dried cranberries (avail in pick n mix bins)
fresh chilli red onion, cherry tomatoes, cucumber, avocado fresh herbs: i.e. coriander, basil, parsley, mint
bacon garlic pepper, rock salt fresh limes (1 or 2)
fresh tropical fruit: i.e. melon, pawpaw, mango, apricots, peaches etc
method cut the kumara into small cubes and bake / roast well at 200ºc with olive oil, garlic, rock salt and a small amount of chilli to taste. cube all of the tropical fruit and cucumber, quarter the cherry tomatoes, chop onion, avocado & herbs. chill mayonnaise a few hours pre serving. pan fry the bacon - crispy (well done). arrange salad leaves on the banana leaf so has good coverage (as close to serving to guests as possible so it’s fresh and cool). mix freshly chopped banana with best foods mayonnaise and curry powder to taste, sprinkle evenly over the salad leaves. next, sprinkle over the salad the kumara, tropical fruit, avocado, tomatoes, red onion and herbs etc. top with bacon, seeds & cranberries, chopped dried apricots and garlic pepper. squeeze fresh lime juice over the salad – it stops the fruit browning and is a nice flavour that offsets the sweetness of the fruit. 26
27
28
29
sweet
brohgan’s favourite dessert ever aka
lemon meringue pie contributed by brohgan ingredients
pastry case
1 cooked pastry case*
75 g butter
1 tin condensed milk
½ c sugar
½ c lemon juice
pinch salt
2 eggs separated
1 egg
4 tbsp castor sugar
1 ½ c flour ½ tsp baking powder
method •
prepare base – bake blind
•
mix condensed milk, lemon juice, egg yolks.
•
pour into pie shell and leave aside to set.
•
beat egg whites until soft peaks form, add sugar gradually, beating until glossy.
•
pile on top of filling.
*pastry case
32
•
cream together butter and sugar.
•
add salt and egg, beat well.
•
sift in flour and baking powder.
•
work in and knead a little – chill before rolling.
german pancakes contributed by josh ingredients ½ c flour ½ c milk 2 eggs 250 g butter this is the basic recipe for 2 people in a small pie dish. for 4 people times everything by 2 and use a big pie dish.
method first put the butter into a dish and put it in the oven while it’s heating up so the butter melts.
here’s one that will blow your mind allison. so much better than normal pancakes. the secret is to melt like a whole half a pound of butter into the dish before dropping the mixture in. (yes i know – you can’t have these every morning lol) but the butter really makes it. not just the taste – but the bottom goes super crispy it’s soooooo good. enjoy :) goes well with generous dustings of icing sugar and lashings of maple syrup, banana and bacon. your kids will love them!
mix the other ingredients together and then pour into the dish which now has bubbling hot butter in it. put back in the oven and cook for 15 minutes at 200ºc. the pancake will rise up to be quite puffy and the edges will come up the sides of the dish like a pie - they go all crunchy and amazing!! the secret to success is the really hot butter!
33
german apple pie contributed by ashleigh ingredients
topping
½ c (125 g) margarine
½ c milk
¾ c sugar
½ c sugar
2 eggs
125 g margarine
1 c self-raising flour ¼ c milk 2 tbsp cinnamon 2 tbsp sugar – mix with cinnamon for topping pie apples
method cream margarine & sugar. add eggs one at a time. gradually add flour and milk – texture will be like batter. place mixture into a buttered pie dish. arrange pie apples on the mixture. sprinkle the sugar and cinnamon mix over apples. bake at 180ºc for about 35 mins.
topping boil above together - must be poured over pudding as soon as it comes out of the oven.
yummy! serve with nestlé cream. 35
mint choc-chip ice cream contributed by leanne ingredients 4 eggs, separated
peppermint essence (approx 2 tsp)
1 c icing sugar
green food colouring (approx 2 tsp)
1 c cream – whipped
chocolate chips
method beat egg whites until firm peaks form; gradually beat in sifted icing sugar. beat egg yolks lightly, add colouring and essence. fold egg yolks, into egg whites, and then add whipped cream. add further colouring or essence according to taste. fold in chocolate chips according to taste. carefully pour into a 2 litre container ensuring chocolate chips do not sink to the bottom of the mixture. freeze until set.
dear allison, thanks for having such dedication and diligence in your work. we are all so grateful for all you have faithfully sown. love leanne xx 36
ange’s amaze-balls
cupcakes contributed by ange
this is a fail safe recipe that has been tried and tested many, many times – great for kids birthday parties! (it’s a good double up recipe, just double everything to make 24 cupcakes)
ingredients
buttercream icing
125 g butter, softened
3 c icing sugar, sifted
½ c plus 2 tbsp castor sugar
½ tsp vanilla essence
½ tsp vanilla essence
¼ c milk warmed for 10 seconds
2 large eggs 1 c self raising flour 3 tbsp milk, warmed for 10 seconds 125 g butter, softened
method preheat oven to 180ºc. line a 12 hole muffin pan with paper cases. place butter, sugar, vanilla essence, eggs and flour into a food processor. process for about 10-15 seconds. scrape down the sides of the bowl and process again. pour in warmed milk and pulse again. spoon mixture into cups (obviously)
buttercream icing cream the butter, mix in icing sugar with the milk and vanilla. if you are using a piping bag this is the right amount, if you are just putting on with a spatula then this is enough for 24 cupcakes worth of icing. can also freeze the cupcakes, the icing doesn’t freeze so well though so make that on the day or day before. and boom - you have yummo cupcakes!!
pretty sure this isn’t paleo but quite sure it makes the faileo list. good luck allison :)
37
wholemeal ginger crunch contributed by natalie base
topping
150 g butter
100 g butter
2 tbsp golden syrup
6 tbsp golden syrup
¾ c brown sugar
2 ¼ c icing sugar
¾ c long thread coconut
3 tsp ground ginger
1 ½ c rolled oats ¾ c wholemeal flour 2 tsp baking powder 3 tsp ground ginger ½ c chopped crystallised ginger (optional)
(tip: i sometimes use ¾ cup of gluten free baking flour instead of the ¾ cup of wholemeal flour because it gives it a nice texture & then gf!)
method preheat oven to 180ºc. line a slice tin / big lasagna dish with non-stick baking paper. to make base, melt butter, golden syrup and sugar together in a large saucepan. take off heat. prepare the dry ingredients in a separate bowl then mix into the pot with the melted ingredients. press mixture into the prepared tin. bake for 20min or until golden brown and firmish to touch. to make topping, melt butter and golden syrup together (cool down slightly) then beat in icing sugar and ginger. remove base from oven and spread topping over warm slice. cut when cool. 38
you’re wonderful and such an asset to our team. i will miss you in the office... lucky you’re not going far! love ya! nat xx
39
white chocolate & berry cheesecake contributed by leanne ingredients 350 g packet biscuits (i use ernest adams double chocolate cookies) 75 g softened (almost melted) butter 250 g tub cream cheese zest of 1 lemon 2 tsp lemon juice
1/3 c cream 1 c cream, whipped 2-3 punnets ripe strawberries (or raspberries, or a mix of any berries you like), hulled 1/2 c berry jam melted with 2 tbsp water
250 g good quality white chocolate (i used whittaker’s raspberry white chocolate)
method line the base of a round 22cm diameter springform cake tin with a cut round of baking paper. place the biscuits in a food processor and process to a fine crumb (you can also finely smash the biscuits in a bag with a rolling pin if you don’t have a food processor). add the butter and process until well combined and smooth. tip the crumbs into the cake tin and using clean moistened fingers, press the crumb into the base and up the sides to form a shell of even thickness almost to the top (about 6 – 7cm high). refrigerate. using an electric beater (or a non-electric one and lots of elbow grease), beat the cream cheese, lemon zest, lemon juice and 1 tbsp of the liquid cream for a few minutes until fluffy and well mixed. set aside. place the broken-up white chocolate and the 1/3 40
cup liquid cream in a heatproof bowl sitting over a saucepan of simmering water (don’t let the bowl touch the water though), and heat until just melted, stirring every now and then. remove the chocolate from the heat, let cool a few minutes, then add a spoonful at a time to the cream cheese mixture, beating well after each addition. gently fold in the whipped cream at the end. (at this point, you can also fold in a handful of fresh raspberries if you like.) pour the cream cheese mixture into the biscuit base and smooth out the top with a moistened spatula. cover and refrigerate for at least 2 hours to set, or until needed. when you’re ready to tuck in to your cheesecake, sit the tin on a sturdy wide bowl. carefully release the spring latch on the tin and let the sides of the tin drop down. gently remove the metal base with a metal spatula or fish slice, and peel off the baking paper if you can. carefully slide the cheesecake on to a serving platter (it’s easier doing this when it’s cold straight from the fridge). arrange the fresh sliced berries on top (really pack them in – the finer you cut them the more you’ll get on). drizzle with a little of the melted jam, slice with a hot knife and serve. if you have freeze dried berries, you could also crumble some up and throw some on top for a bit of zing.
lahnae’s best-ever
oat biscuits contributed by lahnae ingredients 250 g flour 300 g sugar 2 c rolled oats 2 c coconut 1 c raisins 250 g butter 3 tbsp golden syrup 1tsp baking soda
these are the best ever biscuits! so easy to make and everyone loves them. the recipe was given to me by jalaine who got it from neva. spread them out a bit on the baking tray because they do spread while cooking. you can put whatever dried fruit in that you like (or even include chocolate). i’ve been known to include coconut oil too when i didn’t have enough coconut. they also freeze brilliantly!
method •
mix dry ingredients
•
melt butter and golden syrup
•
mix baking soda into 1/3 cup boiling water
•
add to butter mix
•
then to dry ingredients
•
put round spoonfuls on tray (i cover in baking paper)
•
bake for 12-15min – until golden brown @ 180ºc
enjoy! xx 42
summer fruit cake contributed by jalaine ingredients 125 g butter
1 tsp baking powder
¾ c caster sugar
1 punnet blueberries, 1 punnet raspberries, 2 peaches sliced*
3 eggs 1 tsp vanilla ¼ c sour cream
(*any fruit will work, and frozen berries work perfectly.)
100 g ground almonds 2/3 c plain flour
method •
heat oven to 160ºc, grease 20cm cake tin, line with baking paper.
•
cream butter and sugar
•
beat in eggs, vanilla and sour cream. fold in ground almonds.
•
sieve together flour and baking powder and fold into creamed mixture.
•
pour half batter into tin and arrange half the fruit on top.
•
pour the rest of the batter in and arrange the rest of the fruit on top.
•
bake for 45mins.
•
dust with icing sugar and serve with yoghurt.
♥ jalaine 43
chocolate chip biscuits contributed by alastair ingredients 125 g butter
60 g sugar
½ tsp vanilla
3 tbsp sweetened condensed milk
125 g chocolate chips
1 c flour
1 tsp baking powder
method cream butter and sugar. add vanilla and condensed milk. stir in chocolate and dry ingredients. roll into balls, place on oven tray and flatten with a fork. bake at 165Âşc for 10mins or until cooked. i prefer to double this recipe. the biscuits keep well if they get a chance. i also vary them by using different flavoured chocolate instead of chips. try pineapple and mango or crunch. for the double recipe i use a king size block, and cut each square into 4 pieces.
44
45
chocolate macaroons coconut uncooked cookies contributed by tarry & lisa ingredients 1 ½ c white sugar ½ c margarine ½ c milk
boil 2 ½ minutes
1 tsp vanilla 2 ½ c oatmeal ¼ c cocoa 1c coconut
method •
blend dry ingredients.
•
pour boiling mixture over this.
•
drop over waxed paper.
47
diet-be-damned brownie contributed by kim ingredients baking spray or melted butter for greasing tin 105 g flour
5 eggs, lightly beaten 5 ml pure vanilla extract or essence
60 g cocoa (preferably dutched cocoa)
555 g dark chocolate, preferably 70% (buttons or tablet coarsely chopped)
340 g unsalted butter, cubed
icing sugar for dusting
590 g caster sugar
method preheat oven to 180째c. line the base of a 33cm x 23cm sponge roll tin with teflon or baking paper. grease the sides of the tin with baking spray or melted butter. sift flour and cocoa into a medium bowl. place butter in a saucepan over a low heat. add sugar and stir until dissolved. cool slightly. add eggs and vanilla and stir until combined. add flour mixture and chocolate. mix well. pour mixture into prepared sponge roll tin and bake for 40-45 minutes, or until crusty on top and firm to the touch. a skewer inserted will come out slightly sticky. gently run a knife around the edge of the tray to loosen brownie from the tin. allow brownie to cool completely in tin before turning out onto a cooling rack and remove teflon sheet or baking paper. place on a firm flat board and with a large knife trim edges and cut brownie into 4cm squares. place brownies in an airtight container with greaseproof paper in between each layer. store at room temperature for up to 1 week, or in the freezer for up to 3 months. when you are ready to indulge, allow brownie to come to room temperature if it has been frozen, and dust with icing sugar. makes 40 squares. 48
49
bon appĂŠtit!