Brownie tri­fle

The Punch - - SUNDAY PUNCH FOODIE - In­struc­tions Brown­ies

•In a large pot, add some of the gin­ger, onions, gar­lic, toma­toes and their liq­uid. Then, add the fish and prawns topped with more slices of onions, black pep­pers and lemon slices. •Mix the su­gar, salt, sea­son­ing cubes, tomato purée and chicken stock.

•Add the stock mix to the pot of fish, add some curry; cover and bring to a boil on low heat al­low­ing to sim­mer gen­tly for about 10 min­utes till the flavours mel­low.

•Give the pot a gen­tle shake to mix well and taste for salt. Cor­rect if nec­es­sary. Take out most of the lemon or lime slices be­fore serv­ing.

•Serve im­me­di­ately, well sprin­kled with pars­ley, with a bowl of rice or bread rolls for a light din­ner or lunch.

In­gre­di­ents choco­late pud­ding: Whipped cream: notes In­gre­di­ent

•1 ck­spn pure ground­nut oil •2 tbsp finely grated fresh gin­ger

•4 clove gar­lic (whole)

•2 med. size onions

•4 pcs freshly sliced toma­toes •1 lemon or lime slices

•1 lemon juice

•4 tatashe (sliced)

•2 tbsp tomato purée

•2 tsp su­gar

•Sea­son­ing cubes/salt to taste •1 tsp black pep­per, or more to taste

•2 tbsp freshly crushed red pep­per

•3 cups chicken stock

•6 pcs of fish steak (any fish of your choice will do)

•6 large prawns (dressed) •2 tbsp chopped fresh pars­ley •2 tbsp curry

•Brown­ies

•2 pack­ages of brown­ies mix with semi-sweet choco­late morsels

•2 large eggs

•1 cup vegetable oil

•6 tbsp wa­ter

•Choco­late pud­ding

•2 pack­age in­stant choco­late fudge pud­ding mix

•4 cups cold milk

•Whipped cream

•4 cups heavy cream (very cold)

•1/3 cup su­gar

•1 tbsp vanilla ex­tract

•Choco­late shav­ings to gar­nish

•Pre­heat oven to 325F de­grees. Spray two 8-inch-square bak­ing pans with cook­ing spray.

•Stir brownie mix, egg, oil and wa­ter in a large bowl un­til blended. Stir in 2/3 cup of the morsels.

•Spread bat­ter evenly into pre­pared pan. Bake for 10 min­utes, re­move from oven and care­fully sprin­kle re­main­ing 1/3 cup morsels on top of bat­ter. Bake for an ad­di­tional 20 to 25 min­utes or un­til wooden pick in­serted near cen­tre comes out clean. Cool com­pletely on wire rack be­fore cut­ting.

•Pour 4 cups of cold milk into a large bowl

•Add mix and beat with a whisk or elec­tric mixer for 2 to 5 min­utes or un­til set.

•Re­frig­er­ate un­til ready to as­sem­ble tri­fle.

•Place the su­gar, heavy cream and vanilla ex­tract into a mix­ing bowl and whisk (or mix with the aid of a stand or elec­tric mixer) just un­til the cream reaches stiff peaks. Re­serve. As­sem­bling the Brownie tri­fle:

•Cut the brownie into small squares.

•In a large dessert bowl, add a layer of brown­ies, whipped cream and choco­late pud­ding. Re­peat with an­other layer of brown­ies, whipped cream and choco­late pud­ding. Fin­ish off with whipped cream and sprin­kle some choco­late shav­ings.

•Serve im­me­di­ately or store in the fridge un­til ready to serve.

This dessert can be eas­ily adapted to dif­fer­ent dessert bowl sizes. You can even make in­di­vid­ual tri­fles. Just make even lay­ers of brown­ies, whipped cream and choco­late pud­ding.

Pre­pare ahead– You can make this tri­fle a day ahead and store in the fridge un­til ready to serve!

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