Low – Fat Cherry Brownies

Low – Fat Brownies

Low – fat brownies use mainly dark chocolate, no butter and the best low – fat brownies do not taste like low – fat brownies.  So here are some wicked low- fat brownies that tick all of the requirements!  Yay for me!

This recipe was adapted from Good Housekeeping (March 2014).

Ingredients:

50ml sunflower oil, 250g dark chocolate, 4 medium eggs, 150g light brown sugar, 1tsp vanilla extract, 75g plain flour, 1/2 tsp baking powder, 1 tbsp cocoa powder, 60g glace cherries (chopped).

Method:

1. Preheat oven to 180 degrees C.
2. Lightly grease and line baking tin with baking paper.
3. Melt the chocolate.
4. Beat the eggs, sugar and vanilla extract.
5. When the chocolate is cooled pour into the egg mixture.
6. Mix in the plain flour.
7. Add the baking powder and cocoa powder.
8. Add the cherries and combine well.
9. Pour the brownie mixture into the baking tray.
10. Bake for 30 minutes or until just set.
11. Cool completely before cutting.

Herb Tuna Pastry

For the sake of it 

People really have to stop putting herbs in their food for the sake of it.  I have seen so many people do it and it is seriously annoying.  What is the point of shaking a variety of herbs in your stews etc which you can’t even taste.  Ridiculous!  Herbs are aromatic, they can take your food to another level and they can make even brussel sprouts taste acceptable.  Basically, use your ingredients wisely.  Or just start following my blog.  My herb tuna pastry recipe should really be doubled or tripled.  The flaky pastry encased around seasoned vegetables and tuna is just to die for.

This recipe was adapted from Good Housekeeping Magazine (April 2014).

Ingredients:

1/2 butternut squash, 1tbsp oil, 1 onion (peeled and chopped), 1 garlic (peeled and chopped), 1/2 green pepper (de seeded and chopped), tinned tuna (drained), small handful of finely chopped parsley, 2 tsps dried oregano, 1 tsp dried rosemary, 150g shortcrust pastry, egg (beaten), 2 sprigs dried rosemary, a handful of grated cheese.

Method:

1. Boil a butternut squash and cut up on a plate.
2. Heat the oil in a large frying pan and fry the onion and garlic for 5 minutes.
3. Stir fry the pepper, tuna and parsley.
4. Add the herbs and season the taste.
5. Roll out the pastry on a floured surface.
6. Place the stir fry in the centre and add the butternut squash.
7. Lattice the pastry or shape as desired.
8. Brush a beaten egg over the pastry and sprinkle over the cheese.
9. Pre heat the oven to 180 degrees C.
10. Place the pastry on the foil and bake in the oven for 25 minutes until golden browned.