I may have to get that book I’ve heard nothing but good reviews of it.
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I bought it during the first lockdown, well worth buying.
lovely little grunk here. been meaning to all weekend. I've actually been having a very bad anxiety day, but the MT has proved very funny today and all the fraus have once again helped so much 
fwiw -
I use partner/boyfriend interchangeably even though he's actually fiance.
but "boyfriend" does sound absurd for a man of 47.
I thought Naga was just taking the piss, in a good way. especially when she was presented with her food hell and she did the whole sulky little girl thing! I know I wouldn't be impressed to be presented with food I don't like. I loved how she was checking that Charlie was tasting it before she did.
I think she's got a good ingrained sense of sarcasm and I love her
fwiw -
I use partner/boyfriend interchangeably even though he's actually fiance.
but "boyfriend" does sound absurd for a man of 47.I thought Naga was just taking the piss, in a good way. especially when she was presented with her food hell and she did the whole sulky little girl thing! I know I wouldn't be impressed to be presented with food I don't like. I loved how she was checking that Charlie was tasting it before she did.
I think she's got a good ingrained sense of sarcasm and I love her 
Naga definitely had a new one ripped for her by Twitter on Saturday. She deserved it. It was like she was flirting in a very obnoxious way with Matt but it wasn’t funny, it was relentless and made me feel uncomfortable. Was she practicing a stand up routine? Here she is sulking after getting her food hell.
I hated her outfit too. Pleather (or possibly leather) kecks along with a peekaboo air conditioned wool cowlneck.
Given there's no off topic in this thread I this thought I'd share this, forgotten by me for decades, there was a very recent question on Pointless, I wrongly remembered this Slade song as as Why oh Why, it was My oh My
Just ETA as this song was well after Slade's 70s heyday I wrongly thought it was late eighties early nineties no! 1983
Just ETA as this song was well after Slade's 70s heyday I wrongly thought it was late eighties early nineties no! 1983
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@Pocahontas pray tell, where is your promised brownie recipe?
oh sorry @Mustard, I wasn't sure if you wanted it 
You need:
150g unsalted butter, cut into cubes
185 dark chocolate (I use Bourneville - a block usually covers it)
85g plain flour
40g cocoa powder (I use Green and Black's)
50g nuts of your choice (optional)
100g chocolate of choice, chopped (optional)
3 large eggs
275g golden caster sugar (but plain is fine as well)
Method:
Cut butter into 1-inch cubes and chop the dark chocolate. Place together in a microwavable bowl and microwave on 30-second intervals, stirring each time until combined and just melted (if you don't have a microwave, in a bowl over simmering water). Set to one side to cool.
Measure out your flour and cocoa powder into a small bowl and set to one side.
In a large mixing bowl, measure the caster sugar and break the eggs. Using an electric mixer, whisk until thick and creamy like a milkshake (usually takes about 3 minutes). It's ready when the mixture is pale, double the volume and leaves a ribbon trail.
Preheat your oven to 180 C (or 170 if fan). Line a baking tray with baking paper. I use one that measures 22 x 32 cm, but if you used a smaller one, you'd get deeper, stodgier brownies, if you used one slightly larger, your brownies would be thinner (you get the drift)
Pour your cooled choc/butter mix into the sugar/egg, into the side of the bowl so it doesn't knock out the air. Gently fold with a large metal spoon in figure of 8s until just combined. Don't overmix.
Sift over the flour and cocoa and again fold in gently, again with figure of 8s. Keep going until fudgy and combined, being careful not to knock out the air. Don't overmix.
Finally, gently stir in your chocolate and/or nuts if using.
Pour into your prepared tin, and make level with a palette knife if you have one.
Bake for 25 mins. It's ready when the top is shiny with a papery crust and coming away from the sides. Leave in tin until cool, slice and enjoy!
150g unsalted butter, cut into cubes
185 dark chocolate (I use Bourneville - a block usually covers it)
85g plain flour
40g cocoa powder (I use Green and Black's)
50g nuts of your choice (optional)
100g chocolate of choice, chopped (optional)
3 large eggs
275g golden caster sugar (but plain is fine as well)
Method:
Cut butter into 1-inch cubes and chop the dark chocolate. Place together in a microwavable bowl and microwave on 30-second intervals, stirring each time until combined and just melted (if you don't have a microwave, in a bowl over simmering water). Set to one side to cool.
Measure out your flour and cocoa powder into a small bowl and set to one side.
In a large mixing bowl, measure the caster sugar and break the eggs. Using an electric mixer, whisk until thick and creamy like a milkshake (usually takes about 3 minutes). It's ready when the mixture is pale, double the volume and leaves a ribbon trail.
Preheat your oven to 180 C (or 170 if fan). Line a baking tray with baking paper. I use one that measures 22 x 32 cm, but if you used a smaller one, you'd get deeper, stodgier brownies, if you used one slightly larger, your brownies would be thinner (you get the drift
)Pour your cooled choc/butter mix into the sugar/egg, into the side of the bowl so it doesn't knock out the air. Gently fold with a large metal spoon in figure of 8s until just combined. Don't overmix.
Sift over the flour and cocoa and again fold in gently, again with figure of 8s. Keep going until fudgy and combined, being careful not to knock out the air. Don't overmix.
Finally, gently stir in your chocolate and/or nuts if using.
Pour into your prepared tin, and make level with a palette knife if you have one.
Bake for 25 mins. It's ready when the top is shiny with a papery crust and coming away from the sides. Leave in tin until cool, slice and enjoy!
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Th
Thanks! They look delicious. Do you add the additional amount of chocolate that you mention at the end of the recipe and if so, which kind?oh sorry @Mustard, I wasn't sure if you wanted it
View attachment 450125You need:
150g unsalted butter, cut into cubes
185 dark chocolate (I use Bourneville - a block usually covers it)
85g plain flour
40g cocoa powder (I use Green and Black's)
50g nuts of your choice (optional)
100g chocolate of choice, chopped (optional)
3 large eggs
275g golden caster sugar (but plain is fine as well)
Method:
Cut butter into 1-inch cubes and chop the dark chocolate. Place together in a microwavable bowl and microwave on 30-second intervals, stirring each time until combined and just melted (if you don't have a microwave, in a bowl over simmering water). Set to one side to cool.
Measure out your flour and cocoa powder into a small bowl and set to one side.
In a large mixing bowl, measure the caster sugar and break the eggs. Using an electric mixer, whisk until thick and creamy like a milkshake (usually takes about 3 minutes). It's ready when the mixture is pale, double the volume and leaves a ribbon trail.
Preheat your oven to 180 C (or 170 if fan). Line a baking tray with baking paper. I use one that measures 22 x 32 cm, but if you used a smaller one, you'd get deeper, stodgier brownies, if you used one slightly larger, your brownies would be thinner (you get the drift
Pour your cooled choc/butter mix into the sugar/egg, into the side of the bowl so it doesn't knock out the air. Gently fold with a large metal spoon in figure of 8s until just combined. Don't overmix.
Sift over the flour and cocoa and again fold in gently, again with figure of 8s. Keep going until fudgy and combined, being careful not to knock out the air. Don't overmix.
Finally, gently stir in your chocolate and/or nuts if using.
Pour into your prepared tin, and make level with a palette knife if you have one.
Bake for 25 mins. It's ready when the top is shiny with a papery crust and coming away from the sides. Leave in tin until cool, slice and enjoy!
Some I made yesterday
I do - I usually chop a block of milk chocolate and add it (I just get the one in Lidl). So then you get lovely chunks of chocolate in the brownies.
Those brownies look amazing!
Oh wise fraus, I am currently trying to reduce my animal product consumption. Does anyone have any suggestions of what I could cook in place of the meat in a roast dinner? (I do NOT like mushrooms and most ideas on google seem to revolve around mushrooms). Thank you x
Oh wise fraus, I am currently trying to reduce my animal product consumption. Does anyone have any suggestions of what I could cook in place of the meat in a roast dinner? (I do NOT like mushrooms and most ideas on google seem to revolve around mushrooms). Thank you x
https://www.bbcgoodfood.com/recipes/chestnut-spinach-blue-cheese-en-croute I have made this before for xmas dinner, I don't know if you want to avoid all animal products but pastry actually tends to be vegan.
There is also this which is nice, you can just avoid the mushrooms https://www.bbc.co.uk/food/recipes/mushroom_and_squash_pie_20996
Fellow mushroom hater too. I love this when I fancy a meatless roast. I was a bit heavy handed with the chilli flakes the last time I made it though
Sweet potato parcel recipe | Good Food
Bake this moreish sweet potato parcel as a vegan Christmas Day centrepiece, enhanced with the festive flavours of sage and chestnuts
www.bbcgoodfood.com
Quorn family roast is awesome as a chicken alternative and leftovers work well in a chicken and stuffing style sandwich too. I haven’t had chicken for a while but its taste and texture remind me very much of real chicken but not in a gross way
That's the one I use - do you find 25 minutes is enough? Every oven I've ever made them in has needed at least double that.oh sorry @Mustard, I wasn't sure if you wanted it
View attachment 450125You need:
150g unsalted butter, cut into cubes
185 dark chocolate (I use Bourneville - a block usually covers it)
85g plain flour
40g cocoa powder (I use Green and Black's)
50g nuts of your choice (optional)
100g chocolate of choice, chopped (optional)
3 large eggs
275g golden caster sugar (but plain is fine as well)
Method:
Cut butter into 1-inch cubes and chop the dark chocolate. Place together in a microwavable bowl and microwave on 30-second intervals, stirring each time until combined and just melted (if you don't have a microwave, in a bowl over simmering water). Set to one side to cool.
Measure out your flour and cocoa powder into a small bowl and set to one side.
In a large mixing bowl, measure the caster sugar and break the eggs. Using an electric mixer, whisk until thick and creamy like a milkshake (usually takes about 3 minutes). It's ready when the mixture is pale, double the volume and leaves a ribbon trail.
Preheat your oven to 180 C (or 170 if fan). Line a baking tray with baking paper. I use one that measures 22 x 32 cm, but if you used a smaller one, you'd get deeper, stodgier brownies, if you used one slightly larger, your brownies would be thinner (you get the drift
Pour your cooled choc/butter mix into the sugar/egg, into the side of the bowl so it doesn't knock out the air. Gently fold with a large metal spoon in figure of 8s until just combined. Don't overmix.
Sift over the flour and cocoa and again fold in gently, again with figure of 8s. Keep going until fudgy and combined, being careful not to knock out the air. Don't overmix.
Finally, gently stir in your chocolate and/or nuts if using.
Pour into your prepared tin, and make level with a palette knife if you have one.
Bake for 25 mins. It's ready when the top is shiny with a papery crust and coming away from the sides. Leave in tin until cool, slice and enjoy!
Some I made yesterday
Have any of you fraus any experience of moving your kids school not at the ‘usual’ moving times? My daughter is in year 3 at a great school 2 miles away. Our local junior is just round the corner and also a great school and I’m considering the option of moving her - mainly for social reasons, so she can walk to school (with her friends eventually), so she has local friends she can knock for, get the bus to secondary with etc she’s happy at her school and has friends although not anyone super close. So I feel it would be an initial disruption but the long term benefits would outweigh that? Has anyone gone through this?
Yep, it’s usually enough! They come out soft in the middle though, so maybe you’re after a not so soft brownie?
No, mine are still liquid at 25 minutes! When I take them out after 50 they still wobble in the pan.
Strange!
Is your oven gas or electric? Do you use a metal baking tray? It’s not too deep? when I spread the mixture out it’s like maybe an inch and a half deep.
I hope Alan is ok
They've all been electric ovens. I suspect it might be the tray, I use a small square brownie tin so it's quite deep.
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