On Saturday, Head Chef organised afternoon tea to replace an outing with friends that had been planned pre-lockdown and then, of course, cancelled. Crustless sandwiches were made: oblong ones with cheese and triangular ones with mackerel pate. A tiered stand was filled: the said sandwiches at the bottom, scones (shop-bought) in the middle and little cakes at the top. Delicate teacups, saucers and plates appeared that I had not known that we possessed. Pink fizz (non-alcoholic) was poured into glasses.
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Now all we need is a nice cup of tea |
My contribution was to bake a batch of brownies. I followed
Ruth's reliable recipe, with the trendy variant of
added frozen raspberries. I also included 100g of dark chocolate chips, which had been languishing in a cupboard for some time (#ArchivedIngredients). The mixture seemed slightly stiff, so I felt obliged to loosen it with a tablespoon of whisky before scraping it into the tin.
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One of the things I am very bad at is lining a tin neatly |
Content warning: the next paragraph contains mild peril.
There was nearly a baking disaster. When sliding the tin out of the oven to check whether the square of brownie was done yet, I half-dropped it. I caught it straightaway, but the jerking motion disturbed the partly-baked surface. Large cracks revealed chocolately lava beneath. Clearly it was not done. More promisingly, though, it smelled delicious.
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Not very pretty but very delicious |
Ten minutes later, it was done, and - apart from a visibly-scarred surface - not much the worse for its adventure. Little squares of raspberry brownie were a tasty addition to the cake stand. They would have been even better with a bigger quantity of raspberries.
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The next day: brownie framboise à la mode
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As there was plenty of brownie left, some larger squares - or, rather, rectangles - made an appearance as pudding after Sunday lunch, served with ice cream. I am not ashamed to confess that I scraped up some crumbs with a spoon and added them to my bowl. Waste not, want not.
I appreciate your thoughtful peril warning - Douglas Adams would approve.
ReplyDeleteAlso, the resourceful use of whisky to loosen batter. That's the kind of can-do attitude needed in the Confined Kitchen.
Some might say it was a waste of whisky but I'm glad you approve.
DeleteDouglas Adams! Good call. Also good call on the brownies. Although non-alcoholic pink fizz sounds like a missed opportunity.
DeleteVery elegant tea time!
ReplyDeleteYou had me on the edge of my seat with the near baking disaster. I can breathe again knowing you saved the day.
ReplyDelete