Tuesday, 20 July 2010

Art in Action 2010

Just back and recovering from a wonderful experience at Art in Action, Waterperry House, Oxfordshire.
I spent 4 days sewing and chatting, chatting and sewing, meeting lovely folk and actually getting lots of creative work done too. I'm very pleased to say I was able to complete the sewing of my entry for the Festival of Quilts competition : contemporary section. See the finished piece in all it's glory at the NEC in August.
A huge thanks to Kate Wells for co-ordinating the Textiles section of A in A - just for her and Rowanna here's the recipe for the 'oh so healthy' gorgeous chocolate brownies that kept us going on setting up day!
[No it's not a miss print - it is sweet potato!]
Makes 16
Preparation time 10 minutes
Cooking time 40 minutes

400g sweet potato, baked in their skins until soft, then cooled
3 free range eggs
140g light muscavado sugar
60g dark muscavado sugar
A pinch of salt
150g dark chocolate 70 per cent, melted and cooled
100g ground almonds
2 tsp chickpea flour [gram flour]
70g of good quality cocoa powder
1 tsp baking powder
1 tsp vanilla extract
150g Turkish delight, chopped
Method: How to make Turkish delight brownies
1. Heat the oven to 16°0C.
 Line a square brownie tin with greaseproof paper.
 In a clean, dry bowl whisk eggs, sugars and salt until they become really voluminous and pale. This will take about 5 minutes.

2. Scoop out the sweet potato from their skins and mash with a fork. Fold in the chocolate, ground almonds, chickpea flour, cocoa powder, baking powder and vanilla extract until its incorporated. Add the Turkish delight.

3. Pour into the lined brownie tin and bake for 35 minutes or until the top is firm.

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