Double chocolate brownie cookies

Picture the scene.  It’s Sunday night. You want to bake a tin full of goodness for work tomorrow. But should you make brownies or cookies? Answer: both. And don’t hold the chocolate chunks.

I found the answer to my cookie vs brownie dilemma on Smitten Kitchen which, by the way, is pretty much my go-to baking blog after the perfection of her salted chocolate chunk cookies.

Described by one of my colleagues with a completely straight face as ‘one of the best things I have actually ever eaten’, I recommend this most excellent of hybrid baked goods to you.

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Ingredients

115 g unsalted butter
115 g dark chocolate, roughly chopped
190 g dark or light brown sugar
25 g granulated sugar
2 large free range eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
45 g cocoa powder
130g plain flour
115 g dark chocolate, chopped into fairly generous chunks

Directions

  • Melt the butter and dark chocolate together in the microwave or a very low heat on the hob.  Remove from the heat when the chocolate is almost melted, then stir until smooth.
  • Whisk both sugars into the melted butter and chocolate mixture before adding the eggs, one at a time, then the vanilla.
  • Whisk in the baking soda and salt, and sieve the cocoa powder into the batter.
  • Next, sieve in your plain flour and stir until combined.
  • Add the chunks of chocolate and stir in.
  • Pop the bowl into the fridge for about half an hour (but apparently you can leave it in for up to a few days).  The chilling makes these easier to scoop.  If you leave the batter in for longer than 30 minutes it’ll harden more, so leave to sit at room temperature for a little while before spooning out.
  • Once the dough is chilling, preheat your oven to 175°c.
  • Scoop the dough into about two-tablespoon sized mounds and place evenly on a tray / trays lined with baking paper, allowing room for them to spread out a little.
  • Bake for 11 to 12 minutes, at which point they will still definitely look like they aren’t baked.  Take them out anyway, because you don’t want to lose the fudgy, soft centre.
  • Let the brownie cookies firm up on the trays for a few minutes before carefully transferring to a cooling rack.
  • Enjoy warm if you can, but in case you’re not up for demolishing the entire batch in one sitting or you have people in your life who expect you to share, these are also yummy (and still fudgy – yay!) once cooled.

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This recipe is from Smitten Kitchen. The photographs and other words are  © Rebecca Daley and ohtogoawandering, 2016.

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A weekend in the windy city {Dublin}

I know, I know, okay? When people refer to the ‘windy city’, they mean Chicago. But when we visited Dublin last month, Ireland’s capital made a very serious case for claiming the title. It also drizzled very lightly the entire time. It is not an exaggeration to say that even when it was sunny it was drizzling. But despite the adverse weather conditions and the almost knife fight which we witnessed outside a pub (I wish I was joking) we had a lovely time.

I’ve spent a lot of time in the north of Ireland – it’s where my mum is from – but very little in the South (the Republic). But one thing that all of Ireland has in common is that it feels its history very keenly. I think this probably has to do with the fact the violent events which have defined the country’s history are not long over. And sometimes the odd headline reminds you that those issues are not entirely laid to rest. So you cannot visit Dublin and avoid the Easter Rising of 1916 and the subsequent fight for independence from Britain. Photographs of the revolutionary leaders adorn pub walls; songs tell old stories of national pride. The bullet holes from 1916 still pepper the walls of the General Post Office.

Here are a collection of photographs from the city – I hope you’ll enjoy flicking through. Oh, and if you need a soundtrack, the first picture is of folk heroine Molly Malone, her statue stands in Grafton Street.  Here is The Dubliner’s version of the wonderful song about her.

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Molly Malone, Grafton Street

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The Guinness Factory

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General Post Office, O’Connell Street

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Pint of Guinness

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The Old City

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Temple Bar

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Light bulb moment

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Cream bicycle on cobbles

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The River Liffey

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Irish election poster

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Deli

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O’Neill’s

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Dublin Castle

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Ocean currents

© Rebecca Daley and ohtogoawandering, 2016.

Shakshuka with feta

Oh a recent visit to Damson & Co, I discovered a new food.  My friend had a green shakshuka. What?  A food containing soft eggs that I’ve never heard of?  I needed to know more. A quick Google search later, and M and I were tucking into this beauty of a Saturday lunchtime. This is the green Shakshuka’s red and spicy cousin – the original, I think.  It’s traditionally a breakfast food, but it’s joyful at any time of day. Spicy, thick tomato sauce is the perfect bed for just-done eggs, and even more perfect with crispy tortilla dry fried in the pan.

This amount serves 2 very generously for lunch, or would serve 4 perfectly for breakfast.

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Ingredients

  • tablespoons olive oil
  • 1 red onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 3 cloves of garlic, thinly sliced
  • 1 teaspoon cumin (seeds or ground work fine)
  • 1 teaspoon sweet smoked paprika
  • 1 scant teaspoon cayenne if you like a hit of spice, or to taste
  • 1 tin of tomatoes
  • 4 oz feta cheese, crumbled
  • 4 large eggs
  • 3 tortilla, to serve

Directions

  1. Preheat the oven to 190c (170 fan or 375F).
  2. Heat your oil over a medium-low heat in an oven-proof pan. A skillet is perfect, but a casserole dish worked fine.
  3. Add the onion and red pepper.  Cook gently, stirring to make sure nothing burns, until very soft – between ten and twenty minutes.
  4. Add the garlic and cook until tender, 1 to 2 minutes, making sure it doesn’t catch. Stir in the cumin, paprika and cayenne, and cook for another minute.
  5. Pour in the tomatoes and simmer until they have thickened, about 10 minutes.
  6. Slice your feta into cubes,and gently mix through the sauce.
  7. Gently crack the eggs into the pan over the tomato sauce. Season generously with salt and pepper.
  8. Now transfer to the oven and bake until the eggs are just set, with opaque whites but wobbly yolks – this should take 7 – 10 minutes.
  9. While the eggs are cooking, toast your tortilla in a dry frying pan until crispy.  Cut into triangles and dip and dunk into your shakshuka.

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Listening to Greenback Boogie by Ima Robot, Photograph by Ed Sheeran and Love Yourself by Justin Bieber (I’m sorry, okay.  IT’S CATCHY.)

© Rebecca Daley and ohtogoawandering, 2016.

Foodie Adventures: Damson & Co

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Birthday weekends. The perfect one is hard to achieve, but you can go a long way in the right direction with a good brunch. So on the day after my birthday Helen (my official brunch buddy) and I headed into deepest Soho in search of something delicious. We were actually heading for a bigger establishment, but met with the Saturday lunchtime crowds we wandered away and found this place instead.

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The menu was substantial, ranging from breakfast items through to various dishes more reminiscent of lunch – I believe meatballs featured – and we both had trouble settling on just one thing to order!

In the end Helen ordered a green shakshuka (a spinachy omelette thing, with the eggs baked whole rather than beaten) and I had the eggs royale (poached eggs, hollandaise sauce and smoked salmon on an English muffin). My food was really delicious and everything was prepared perfectly. I couldn’t really fault it.

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I also ordered a banana smoothie. The smoothie was okay, but to be honest it wasn’t as tasty as similar ones I’ve made at home, so I’ll admit I was a little disappointed. Helen had better luck with her coconut milk mocha – even as someone who doesn’t really appreciate coffee I can tell you it was amazing. Rich and creamy with a real depth of flavour, and beautifully presented.

Service was good and fresh tap water was generously provided – one of the little touches which really makes an experience better. The prices are on the steep side, but what you’d expect to pay in this area of London really.

The verdict? Definitely give Damson & Co a try if you get the chance.

© Rebecca Daley and ohtogoawandering, 2016.

The Breakfast Club: creamy blueberry overnight oats

One of my new year’s resolutions this year was to get into a better morning routine.  I really wanted to make my mornings a more mindful, fulfilling time of preparation for the day, rather than – to use the technical term – a mad rush.  If you’d like to have a morning in which breakfast is not one of the things you have to think overly hard about, then these oats are going to be your best friends.

You prepare them the night before by mixing a few things together, and then in the morning you just need to give them a stir and you’re ready to go.  They’re also ridiculously healthy, and vegan to boot. I’ve tinkered around with differing amounts of milk and oats to find what I like, so please feel free to do the same. And the beauty of a recipe like this is that once you find a base that works, you can add almost anything on top to make it even more delicious.

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Serves one for a yummy breakfast

Ingredients

1/2 cup porridge oats

1/2 cup almond milk (or any milk you like)

1 tablespoon cashew or almond butter

A handful frozen blueberries

A generous squeeze of honey (optional)

Directions

  • Take a tupperware (perfectly acceptable) or Kilner jar (Pinterest-worthy but slightly pretentious) and scoop in your oats.  Add the milk, nut butter and honey and give it a really good stir.  Now add your blueberries, and stir those in too.
  • Put on the lid and place in the fridge overnight.  In the morning I like to let mine warm up a little closer to room temperature if I remember – I just lift it out on my way to the shower and around half an hour later it’s perfect.

Tip: Use a decent container and on your less than zen mornings you can throw your oats into your handbag and eat them at work. I’d say just now I do this roughly 50 per cent of the time. Hey! I’m getting better!

Listening to Love Myself by Hailee Steinfeld, Cake by the Ocean by DNCE and Stitches by Shawn Mendes.

© Rebecca Daley and ohtogoawandering, 2016.

Foodie Adventures: Bunty’s Tea Room, Lincoln

The first thing you need to know about this cafe is that it’s on a very steep hill called Steep Hill.  I just really enjoy that. I spied Bunty’s as we toiled up the hill into Lincoln city centre, and a couple of hours later when the inevitable murmurs of an urgent need for afternoon tea began, I steered us deftly back and in we went.

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There was a warm welcome, friendly service and yummy cake. We went for the Battenberg cake, the peanut butter and chocolate cake, and a fruit scone with jam and cream. All were delicious and presented on gloriously mismatched china.

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The teapots and decor were also really cool – a medley of vintage that was cosy and not overdone.  It just makes afternoon tea so much more interesting when it’d served in a variety of pretty bits and pieces. Oh, and they had a lovely sign made out of Scrabble letters. What’s not to love?

If you find yourself in Lincoln then I highly recommend that you check out this lovely little tea shop. You can find their website here.

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Everything is © Rebecca Daley and ohtogoawandering, 2016.