Recipies with Love

EMMAS BROWNIES

RECIPE BY EMMA FRANKLIN These brownies are the ones I have made for many years. The original recipe came from a favourite book years ago and has been slightly adapted over time. Having got the seal of approval from many family members including my Gramps, (the connoisseur of all things chocolate) this recipe is one that will be used for a long time. Simple, quick and delicious.

INGREDIENTS

• 90g plain chocolate, broken into small pieces • 150g unsalted butter • 150g plain flour • 1⁄2 teaspoon baking powder • 15g cocoa powder • Pinch of salt • 2 eggs • 300g soft brown sugar • 1 teaspoon vanilla extract • 100g pecan nuts, roughly chopped (optional)

Makes 12—16 brownies

DIRECTIONS

1. Put the chocolate in a heatproof bowl with the butter. Place over a pan of barely simmering water and leave until melted. Remove from the heat. 2. Sieve together the flour, baking powder, cocoa powder and the salt. Set aside. 3. In a clean roomy bowl beat the eggs, sugar and vanilla together, until light and fluffy.

Then carefully fold the melted chocolate mixture into the egg and sugar mixture followed by the dry ingredients. Add nuts now if using. 4. Pour the mixture into the prepared baking tray and bake for 20-25 minutes or until a knife can be inserted and comes out clean. 5. Allow to cool before cutting into squares.

SPICED BAKED CAULIFLOWER

RECIPE BY MARY KAHN Cauliflowers are nutritionally high in fibre, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese—a good veg! This dish works well as a main course or side dish, served piping hot or cold. It is a stunning centre piece and can sit next to a traditional roast for special occasions. Served cold with yogurt and rice sprinkled with pomegranate seeds or piping hot served on a bed of roast vegetables it is versatile, and quick and easy to prepare and a great ‘go to’ for any day of the year!

INGREDIENTS

• 1 large cauliflower (keep the green stalks) • 4-5 tablespoons olive oil • 2 tablespoons smoked paprika • 1 teaspoon ground turmeric • 1 teaspoon ground cumin • 1 teaspoon ground coriander • Optional chilli powder or harissa paste can be used for an extra kick • Sea salt

Serves 4-6 as a side dish

DIRECTIONS

1. Mix the olive oil with the spices.

Then rub the spice mix into the cauliflower - using your hands is easiest but a basting brush would work as well. 2. Place on a roasting tray and bake (Oven 200°C or Gas Mark 4) for 1 hour or until it is tender when a skewer is used in the middle. 3. This can be sliced into ‘steaks’ to serve or cut like a cake or indeed broken into ‘cauli-nuggets’!

RECIPES WITH LOVE

Axminster and Lyme

Cancer Support

A selection of recipes shared with love, that represent our community. These recipes have been submitted by local people who share the joy of food, the joy of cooking and the joy of sharing delicious food with friends and family.

Sharing a meal is such a simple, yet nourishing and nurturing event. For many, these occasions are a real tradition. In this book you will find old recipes which have been tried and tested over many generations, and more recent ones set to start traditions of their own.

All funds raised will go to continue the work of Axminster and Lyme Cancer support.

The book is available now and can be purchased at the charity online shop: https:// axminsterandlymecancersupport. co.uk/product-category/shop.

It is also available to buy in store at: Archway Bookshop, Serendip Bookshop, Felicity’s Farm Shop, Millers Farm Shop and Dalwood Post Office.

For more information: Email: admin@ axminsterandlymecancersupport. co.uk