Autumn Awe and Feel Good Cooking
Autumn Awe and Feel Good Cooking Autumn Recipe Collections
Compiled by Sarah J. Lewis
Chocolate Brownie Ingredients
200 g dark chocolate, chopped
250g butter, chopped
1 3/4 cup cups (310g) brown sugar
4 eggs
1/3 cup (35g) cocoa powder, sifted
1 1/4 cups (185g) plain flour, sifted
1/4 teaspoon baking powder
Icing sugar, to dust
Serves 12 Sometimes the only way to get through the middle of the week is with something ridiculously chocolaty. These brownies will do the job.
Method
Step 1: Preheat oven to 160 degrees Celsius.
Step 2: Place the butter and chocolate in a saucepan over low heat and
stir through until smooth.
Step 3: Allow to cool slightly.
Step 4: Place the sugar, eggs, cocoa, flour and baking powder in a bowl.
Step 5: Add the chocolate mixture and mix until combined.
Step 6: Pour into a 20cm square slice tin lined with non-stick baking paper.
Step 7: Bake for 50 minutes or until an inserted skewer withdraws clean.
Step 8: Allow to cool slightly in the tin before slicing and dust with icing sugar.
6
Maple Bacon and Poached Eggs Serves 2 Make perfect poached eggs for breakfast with a twist on the bacon with this fabulous recipe
Ingredients
6 rindless bacon rashers, coarsely chopped
125ml (1/2 cup) pure maple syrup
2 teaspoons white vinegar
4 eggs, at room temperature
Salt and Pepper
Buttered toast, to serve
Method
Step 1: Pour cold water into a large saucepan until 8cm deep. Add vinegar. Bring
to the boil over medium heat. Reduce heat to low.
Step 2 : Crack 1 egg into a shallow bowl. Using a wooden spoon, stir the water to
create a whirlpool. Tip egg into water. Cook for 2 to 3 minutes for a soft yolk
or 3 to 4 minutes for firm. Using a slotted spoon, remove egg from water.
Step 3 : Skim foam from water. Poach remaining eggs.
Step 4 : Meanwhile, cook the bacon in a large non-stick frying pan over high heat
until it just starts to brown. Add the maple syrup and simmer for 3 minutes
or until the bacon is slightly crispy and sticky.
8
Pumpkin Soup Serves 4 - 6 You’ll be mopping up every last bit of this creamy pumpkin soup with crispy ciabatta.
Ingredients
1 tablespoon olive oil
1 leek, chopped, washed, dried
1 garlic clove, crushed
1.25kg butternut pumpkin, peeled, seeds removed, cut into 2cm pieces
2 cups vegetable stock
2 cups water
1 cup fried noodles, to serve
Toasted ciabatta slices, to serve
Method
Step 1 : Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook,
Step 2 : Add pumpkin, stock and water. Cover. Cook for 20 to 25 minutes or until
stirring, for 5 minutes. pumpkin is tender.
Step 3 : Blend soup in batches. Return to saucepan. Heat over medium heat until
hot. Season with salt and pepper.
10
Autumn Awe and Feel Good Cooking
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ISBN
9
978-0-8118-6671-2
7808112 9
8667124