mix well the flour and cocoa powder, if lumpy then sieve together.
Add vanilla essence , and the melted chocolate and butter mix to the eggs.
slowly fold in the flour /cocoa mixture.
line one half chafing pan/or half sheet pan 12 inch x 18 inch pan with greaseproof paper, and pour the mix over it then top with the raspberries and the white chocolate.
bake at 175 C for 25-30 minutes. the center shouldn’t be too dry just soft cos we want them to be gooey like proper brownies should
Cool down well, and cut into desired size for use.
I first ate this at the marina restaurant in gisborne and then made my version of it.
Feijoas- 500 gms- you will need to scoop out the flesh from inside them.
sugar-50 gms
first part- scoop out the pulp from the feijoas-for the people not from nz, its similar to a guava and the aroma s incredible. then cook these on low heat with the sugar till really nice and soft and pulpy.blend to a puree. it will have crunchy bits from the seeds in it. dont strain these out.these add to the nice crunchy texture in the middle of some creamy goodness
2 eggs whole
50 gms grain sugar+30-40 depending on how sweet your feijoa mix was.
10 gm gelatine soaked in abt 20 ml of water
250 ml cream.
Method
whisk the eggs and 50 gm sugar over a double boiler until really frothy and thick and light. melt the gelatine in a microwave (10 seconds max and add it in)
taste your feijoa puree to see how sweet it is.should be fairly sweet but not cloyingly so.add into your egg mix.
whisk the cream and keep chilled.
when the feijoa , egg mix is cooled down , fold in the whipped cream, set in glass bowls or wine glasses or whatever you want it in really.
Dina, who is a childcare educator at Viraajs day care , is an ex-chef and had this recipe which wowed all the children, so this post is dedicated to her .
Ingredients
To cream together
125 gm butter
1/2 cup vegetable oil
1 +3/4 cup sugar
2 eggs
1 tsp vanilla essence
Sour milk
1/2 cup milk
1/2 tsp lemon juice
Dry ingredients( sieve twice to ensure they get well mixed)
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon powder
pinch of ground cloves( here ive reduced the qty which dina had)
2 +1/4 cups plain flour
4 tablespoons dark cocoa powder
To add
2 cups of grated zucchini
1/4 cups of dark chocolate chips
method
preheat oven to 180 C/ 375 F.
cream butter, sugaroil then add in eggs and vanilla till well blended
Mix in milk and lemon juice.( the acid in the lemon juice helps the baking soda to act). +the baking soda when used with cocoa powder gives it a richer darker colour.
Add in the dry ingredients to the creamed mix.
Stir in the zucchini.pour into large cake tin or 2 loaf tins, and bake for 40-45 minutes.
Check that’s done by inserting a toothpick or wooden skewer in the center, it should come out clean.
Cherie Green is/was one of my fellow tutors at Whitireia, and she had made some fabulous anzac cookies one day very very long back. after much persuasion and bribery she kindly parted with her recipe, which is what im sharing down here.Since that time cheries mood on literally to greener pastures and has her own farmland or section as its called in New Zealand
Anzac biscuits
Mix Flour -50 gm
Sugar- 75 gm
Coconut dessicated- 2/3 cup
2/3 cup rolled oats
MELT Butter- 50 gms add
Golden syrup- 1Table spoon
Dissolve Soda bicarb- ½ teaspoon in 2 Tablespoons of Boiling water.Mix in with the dry ingredients.
Form into round biscuit shapes and bake in pre-heated oven at at 180C 15-20 mins.