Mikedowney.co.uk
What's New
Site Map

Diary
Astronomy
Bits N Bobs
Computing
Food And Drink
Links
Photography
Welcome


Recipe Collections
Recipe A Week 2013
Recipe A Week 2010
A-Z of Regional Cakes
Alphabet of Nations


Selected Entries
Pinhole Photography
Keeping Quail
Coventry
Recipes
A different recipe each week
Friends websites
Oven Temperatures and Measuring Cups


Most popular stories
A Hamster's Home is his C...
Hamster Peanuts
Simple HDR photography wi...
A Tangfastic Mess
Halloween Animal Beds
Decaffeinated Coffee
Garden Fountain
Pizza, Hamsters and Ballo...
Hamster Baby Update
More Squirrel Photos
Not Quite HDR photography


RSS Feeds:
RSS Feed Entire Site.
RSS Feed Diary only.



Powered by Blosxom


Pinhole Photography Ring
pinhole webring logo
powered by RingSurf
Next | Previous
Random Site | List Sites

Week 38: Sweet potato brownie

Story location: Home / food_and_drink / recipe_a_week /
21/Sep/2010

This recipe was based on another from Channel 4 which contained turkish delight. As usual we adjusted the recipe according to what we had in our kitchen.

Yesterday I roasted 500g of sweet potatoes for around 1 hour at gas mark 5, until the insides had gone soft and the skins had gone crispy. I scraped the insides out of the skins and put them in a tub in the fridge until we were ready to start the recipe.

The new ingredients were as follows:

  • 500g sweet potato

  • 15 quail eggs (equivalent to 3 medium eggs)

  • 140g light brown sugar

  • 60g dark muscavado sugar

  • 175g dark chocolate

  • 25g ground almonds and 75g ground peanuts

  • 2 tablespoons millet flour

  • 70g fat reduced cocoa powder

  • 1 tsp bicarbonate of soda

  • 1 tbsp vanilla extract

  • no turkish delight

The method was the same as the channel 4 version but we stirred the mixture instead of folding in the ingredients because the mixture was a bit too dry to start with.

Sweet potato brownie



Please leave a comment permanent link
Keywords:        

Name:
URL/email (optional): (email address will not be displayed)
Comments: