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    Monday
    Jul082013

    A quick look at the Game of Thrones Official Cookbook

                                                                                          Turkish flat bread with black sesame.

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    Fan or Fandom cookbooks is that what you call them? I was attempting to block out all the bad fan cookbooks from my mind and think of the happy "Wookiee Cookies" memories... truly in the past we had the most fan fun cooking from the 'Wookiee Cookies: A Star Wars Cookbook'. 

    On picking up my stepson Daniels copy of A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook I was surprised and delighted to see a "real actual cookbook" between the covers.

    The contents are broken into the following categories; stocking your Medieval Kitchen, The Basics, Recipes by Region plus tips for putting together your feast and even dressing the table.

    I like that there is an old version of a recipe, followed by a modern day version of a recipe, honeyfingers anyone?

    Tryoshi Honeyfingers page 202-203

    Modern Honeyfingers page 204-205

    If you're a fan of George R. R. Martin's bestselling fantasy saga 'A Song of Fire and Ice', HBO's Game of Thrones or both... you'll whipping up a Westeros inspired dinner party in no time. Which is what Daniel had in mind when he said "I've bookmarked recipes for you to make".

    The Surprise:

    Hmmm, silly of me but I actually thought my stepson had read the recipes before he asked me to make them. Daniel requested Medieval Cheese-and-Onion Pie (page 143-144)

    I loyally (this is in my voice, Daniels version might differ slightly) went fourth to whip up a batch of *medieval pastry dough (page 9) and baked a pie worthy of Kings Landing. 

    Here comes the surprise bit... Daniel looks at finished pie and says "whoa what are the black bits?"

    I replied "dried currants".

    Daniel "I think I said leave the currants out".

    Me "no you didn't".

    Dan "yes I did".

    I win the dispute because I boiled onions for pie and anyone that stands in the kitchen to boil onions wins.

     cheese-and-onion pie ... I was going for a rustic edge, but think it just looks like I forgot it trim it.

    So the pie filled with onions, eggs, cheese, currants with basil and just a bit of saffron was served. Ok, this probably isn't sounding great, but you know what? The real surprise was that it was delicious, Daniel and lovely Lauren had two servings. This pie would make a great picnic pie served at room temperature. The combination of sweet and savoury sparked discussion which is always good and although most loved the pie a couple of people at the table didn't like the sweetness paired with what is essentially an early form of quiche. 

    I also baked a loaves of traditional flat bread (page 175-176), which was easy and "it's fresh warm bread", enough said. 

    All in all in the book is lots of fun to bake from and I will be baking the old version of lemon cakes and the new version of honey cakes for Daniel when he returns from overseas.

    Authors Chelsea Monroe-Cassel and Sariann Lehrer run the succesful blog Inn at the Crossroads. Lots of interesting recipes and ideas there so pop over and a have a look. 

    *the medieval pastry recipe is wonderful, easy to work with, sturdy but not tough. The pie recipe did not include blind baking the crust, however I would blind bake next time. Blind baking instructions are included at the beginning of the book. 

    *there is meat and mulled wine and the like in the book too

    Stockists: A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbookvailable from all good bookstores... it's printed in Spanish as well.

    Happy Baking :) 

     you might also like rainbow serpent 

    Saturday
    Jul062013

    Dragon Egg Cupcake 

                                                dragon egg cupcake 

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    “Well, I don’t have any pet dragons – maybe they would come in handy from time to time– nobody has given me any dragon eggs and since she had to walk into fire in order to hatch them I am not sure I particularly want that bit of it.”           

    Prime Minster of Australia Julia Gillard 

    Guardian UK May 27th 2013 political editor Lenore Taylor discussing HBO's Game of Thrones with Prime Minster Glilard.

    Dang, maybe Prime Minster Julia Gillard should have risked that walk into fire because one month later on the June 27th the morning newspaper read... 

    Ok, it's an emotive headline... but hey Australia was having it's own "Game of Thrones" moment when Julia Gillard was replaced by Kevin Rudd who had been replaced by Julia Gillard three years earlier.

    Confused? here is a mini Australian leader explanation before we get onto the cupcake...

    Ok, it works like this a Prime Minister has a decline in his or her personal ratings, and a perceived loss of support amongst the MPs in their own party. Sometimes you might be directly challenged by an MP who thinks they can be a better leader and they have the numbers..  and at other times like with Prime Minster Gillard you are so sure of the support of your MP's you make the challenge to squash any rumors. But oh dear, then there is a spill, MP's "cross" and all of sudden you aren't Prime Minster anymore. Kevin Rudd is the new Prime Minister of Australia. 

    For the cupcake today I wanted a melted/worn... but pretty (ok, that last bit isn't too Game of Thronesish).

    I started with a simple fondant egg shape, narrowing a little more at the top to allow for layers of fondant scales.

    The scales are tiny triangles of fondant. Attach the scales with water (that is as in "dampen backs slightly" you don't want wet fondant), starting around the centre and working up and then down if you want to the whole egg. I gently pressed down on the scales with a downward movement to go with the melting/worn theme today.

    Using silicone cog moulds, I moulded fondant cogs and stretched and squeezed them lightly into "worn like" pieces. I attached the cogs using water around the edges of a red fondant covered cupcakes. Let everything dry at this point because once dry you are going get a out a small *paint brush and your metallic food paints and get painting. 

    For the wings cut some wing shapes from modelling paste. The wings must be rolled out as thinly as possible as to not add excess weight to your eggs. 

    Wing with base coat of metallic dust. Please forgive food coloured hand.

     Now for the fun part, paint your cupcake to your hearts desire. I used a small artists brush I dabbed various Americolor airbrush sheen colours on the top of the cakes. The cogs were painted with copper and bronze food paint from the same range. The dragons egg was swiped in downwards motion with blue and green sheens. For the wings I used petal dusts in jade, slate and white shimmer and blend, blend, blend until you happy with the result. Lastly a light dusting of jade dust on top of egg and white shimmer on the front. 

    Cut slits in each side of your eggs, flick out a few scales as your dragon is breaking out. Insert the wings that have a little cake glue applied on wide end. Prop your eggs to support the wings drying in position, this can take a few hours to overnight depending on the temperature where you are. 

    So, coming to close now and if you still wondering "where in the hell is Australia?" or "what is this thing called HBO's Game of Thrones?"... tune in later in next week for pulled sugar work or if you are a fan of the Iron Throne check back on the weekend for some Game of Thrones baking. 

    Happy Baking :)

    You might also be interested in Bubble Wrap Chocolate 

    or how about a candied beetroot topper?

    Wednesday
    Jun192013

    Squid Ink Cupcakes and Squid Ink Grissini 

                                         squid ink cupcake with fondant squid arm 

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    During my absence I bet you have wondered "should I or shouldn't I bake squid ink cupcakes?"

    Umm ok maybe not, but just in case next time you're savouring your squid ink risotto it crosses your mind "oh, black velvet cupcakes" you can scratch that idea out and have another glass of vino.

    Guess I should mention the squid ink at this stage; squid ink is available in sachets, jars or by harvesting the ink sac from fresh squid. You can buy prepackaged squid ink from fish mongers, specialty food purveyors and online. Essential Ingredients online store has it if you are in Australia. Amazon has lots of different brands including Spanish Squid Ink Packets. Most of the prepackaged squid ink, such as the Spanish Cebesa brand I used have added salt so you will need to allow for that and reduce the salt in your recipes. 

    Baking squid ink cupcakes; technically you can do it, but do you want to? 

    I baked two batches of the squid ink cupcakes, batch one didn't rise, batch two with extra added baking powder had a better rise... but no doming. 

    Flavour wise; in a rich dark chocolate batter no taste testers picked up any squid ink or fishy flavour at all. 

    Five sachets of squid ink were needed to get a true black in a standard dozen chocolate cupcake batter. Overall, an expensive way to add colour. 

    But you could make a fondant squid arm or eight. Roll a piece of fondant into a squid arm shape, then roll small balls of fondant. Using the end of a small paint brush press the balls in pairs along the squid arm to form tentacles, dampen the base of the balls with water if need be. I frilled the larger suction cups. Leave the arm/s to dry before adding markings with a food marker and colour as desired with food paint and dusts. 

                                       squid ink grissini

    Baking squid ink bread dough; the addition of squid ink to your favourite dough recipe imparts a subtle seafood flavour and results in a stark black dough with no detriment to the finished bake.

    Perfect for your pizza bases, loaves or grissini pictured today. Make sure you play with  the contrast of colour... a black pizza base with the white of buffalo mozzarella and roasted cherry tomatoes or perhaps open sandwiches of crab, mayo and micro greens on a slice of black sour dough. The grissini are fun as part of dressing your table and pair well with seafood pasta, antipasto, tapas, or just to nibble with drinks.

    So grab your favourite bread dough recipe and make the following changes: 

     

    • Omit the salt entirely. 
    • Omit added parmasen, cheeses in recipes.
    • Omit herbs, you want the squid flavour to stand alone. 
    • For every three cups of flour in the recipe you will need approximately five of the 4gram squid ink sachets. 
    • Remove the equivalent liquids from the recipe. I usually hold back around one tablespoon to two tablespoons of the water or milk in the recipe. 
    • Instead of flouring your bench, oil your bench and oil your hands to work with your dough... you don't want white flour streaks on the finished dough. 

     

    Your dough will look a little lighter in colour after rising, but don't worry once it's shaped it's back to looking black. 

    There is no "golden brown"with the squid colour so rely on tapping/listening for a hollow sound if you're not sure your bread is done. 

    Squid ink is also great to use in your homemade pasta dough using the the same proportions as above, 5 sachets to 3 cups of flour. 

    That's it for today... any questions pop over to facebook for a faster reply. 

    Happy Baking :) 

    you might be in the mood now for eating some salt and pepper squid

    or something pretty... blossum cupcake toppers

    Monday
    Dec102012

    Cherry Eton Mess

    cherry eton mess

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    Tis the time for lots of macaron's that haven't quite "footed" and meringues that didn't quite, ummm "meringue?". What to do? Why make Eton Mess for dessert of course.

    Eton mess is a traditional English dessert consisting of a mixture of strawberries, pieces of meringue and cream, which is traditionally served at Eton College's annual cricket game against the students of Harrow School. wikipedia

    Oh my, I couldn't resist the boxes brimming with sweet dark cherries that fill the Australian fruit shops in December, plus I had macarons "oddments" and end of batch meringes from Christmas gift baking. So lets make a delightful mess... albeit a bit "girlie" today, I'm afraid I went too far with the 100's and 1000's (nonpareils).

    Cherry Eton Mess 

    (by all means go traditional and use strawberries instead if preferred) 

    Ingredients 

    *2 cups of chilled whipping cream

    2 tablespoons of sugar

    1 vanilla pod scraped of seeds (use vanilla extract to taste if you don't have pods)

    700 grams (25oz) of fresh cherries 

    leftover macaron shells, meringue pieces or buy a packet of meringue shells

    Method

    Pit most of the cherries, leaving a few whole ones for decoration. Place the pitted cherries and one tablespoon of the sugar in a small bowl and give the mixture a gentle squeeze to release a little of cherry juice, stir to combine. Refrigerate until serving time.

    Whip the cream, with the remaining one tablespoon of sugar and seeds from the vanilla pod until soft peaks form. Refrigerate until serving time.

    Assembly

    When you're ready to serve, in no particular order, spoon cream, cherries, broken pieces of meringues and macaron's into serving glasses. 

    Top with whole cherries dipped in melted white chocolate if desired. 

    *variations; try adding plain yoghurt or creme fraiche to the whipping cream. I often use 1 1/2 cream to half yoghurt, it will lighten the mouth feel and is more refreshing in summer. 

    Macerate the cherries or strawberries with sugar and a juice or alcohol of choice before assembling, brandy, grand marnier or a favourite dessert wine are good choices.

    Have fun and happy baking :)

    Want to make your own meringues? Here is a recipe for 4 individual pavlova shells that you can break up for your Eton Mess... omit or change colour as desired. 

    More desserts in glasses? How about Peach Verrines in Minutes

    More cherries? A quick cherry cupcake decoration

                          Snow Cherries

    Friday
    Dec072012

    Chocolate Oreo Fudgy Peppermint Christmas Treats

    chocolate oreo fudgy peppermint treats

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    Melt, mix, pour, chill and eat.

    A quick, easy recipe for chocolate Christmas treats... they taste yummy and are perfect unadorned for gift giving or decorated with mini Oreo's for your Christmas get together.

    makes 36 to 40 squares

    23x23cm (9x9in) cake tin lined with non stick baking paper... as there is no baking involved don't worry if you don't have the exact matching tin size.

    Ingredients

    360g (11.5 oz) dark eating chocolate... just pick one you like the taste of and roughly chop. 

    1 can sweetened condensed milk

    30g (1oz) butter

    I pack Oreo's, lightly crushed

    1/3 cup crushed candy canes

    Optional decoration; more crushed candy canes, mini Oreo's and a dab of pure cream or ganache or frosting to hold the decorations on. 

    Method

    Place the roughly chopped chocolate, butter and sweetened condensed milk in a medium large saucepan. Stir over low heat until about 3/4 of the chocolate is melted, remove from heat and continue to stir until the *chocolate is fully melted. The mixture should be barely warm at this stage.

    Stir in your lightly crushed Oreo's and crushed candy canes. Pour into prepared tin and smooth top with a dampened spatula. 

    Refrigerate for 2-3 hours before cutting into squares. Decorate if desired. 

    Store in an airtight container for up to a week in the refrigerator.

    Happy Baking :) 

    *Note: I know it's tempting but do melt the mixture slowly, if you turn up the heat the chocolate risks overheating and becoming grainy and you want smooth and creamy :)

    adapted from Christmas 'AWW little Christmas treats' 'dark chocolate nougat fudge bars'

    Try your hand at making your own fruit mince

    star fruit mince pie pops 

    or how about traditional shortbread... wonderful crushed and added to melted chocolate too!

    Wednesday
    Nov282012

    Gingerbread Custard Ice-Cream 

                 you'll fall for gingerbread custard ice-cream

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    If you haven't been raised with packet custard (or at least the cartons of pre made custard in the supermarket dairy case) you'll wonder what I'm waffling on about... but, but, but, even though it's not in the least bit "cheffy" there is something about the flavour that satisfies your inner child.

    And that is what I'm going for today, by using a traditional custard ice-cream technique combined with packet custard and crumbled gingerbread men.

    *custard powder; is a sweetened flavoured cornflour product that when milk is added and heated to correct temperature it becomes a custard sauce. Also used in baking, particularly shortbread type biscuits (cookies).

    custard powder

    Gingerbread Custard ice-cream

    Ingredients
    2 cup (500ml) whole milk (one cup for the packet custard, one cup for the traditional custard)
    A pinch of salt
    3/4 cup (150g) sugar
    2 tablespoons of custard powder
    1 tsp pure vanilla extract
    1 cup (250ml) heavy cream
    4 large egg yolks
    1/4 to 1/3 cup of crushed up gingerbread men
    Method 
    1. Make the packet custard mixture by placing the custard powder into a small saucepan with a 1/4 cup of the milk to form a smooth paste. Gradually add 3/4 cup of milk and stirring constantly bring to the boil. Reduce heat and simmer for 2 minutes. It will be very thick.
    smooth paste stage; you can see from the colour why you end up with a yellow ice-cream!

    2. Make the traditional custard by heating the milk, salt, and sugar in a saucepan until small bubbles appear around the side of the saucepan. Remove from heat, stir through vanilla extract. 
    3. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Place the made up packet custard in the bowl and place a strainer over the bowl.
    4. In a separate bowl, stir together the egg yolks. Gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
    5. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
    6. Strain the custard into the prepared packet custard. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly.
    7. Freeze the custard in your ice cream maker according to the manufacturer's instructions. Stir through crushed gingerbread and freeze in an airtight container overnight to allow the ice-cream to 'ripen' and flavours to fully develop. 
    Homemade ice-cream is firmer than store bought and can be difficult to scoop, remove ice-cream from freezer and place in refrigerator 20 minutes before serving to aid "scoopability".
    We served it here with a warm toffee sauce, I thought it would great with fresh poached or roasted peaches... try omitting the gingerbread and pairing the custard ice-cream with your favourite dessert.
    Happy Baking :)
    You may also be interested in Mini Chocolate Cake Christmas Puddings
    Tuesday
    Nov272012

    Raspberry Custard Melting Moments recipe

                                        raspberry custard melting moments 

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    Melting moments biscuits (cookies) are popular in Australian cafes and loved by home bakers.

    Yum, melting moments today; the soft textured shortbreads sandwiched with a sweet filling are perfect to serve with a cup of tea or favourite brewed beverage (I mean coffee, not beer... but hey I'm not one to judge). 

    popular brands of custard powder

    Now I've used 'custard powder' as part of the flour component of the recipe, it gives the biscuits a golden glow and a slight custard flavour. Custard powder is a commercial product that Aussies and Brits have been raised with, you can replace with an equal amount of cornflour if desired.

    Mine have a white chocolate raspberry ganache filling, but they can also be filled with butter cream or even a simple icing. 

    Raspberry Custard Melting Moments

    adapted from Donna Hay's 'modern classics book 2'

    Preheat oven to 160C (320F)

    line two baking trays with non stick paper

    makes 36 biscuits (18 sandwiched)

    ingredients

    175g unsalted butter, cubed and softened 

    1/4 cup pure icing sugar (confectioners sugar)

    1 tsp pure vanilla extract/essence 

    1 cup plain flour, (all purpose) sifted

    1/4 cup custard powder sifted 

    pinch of salt

    filling

    90 ml (3 fluid oz) pouring cream

    2 tablespoons of raspberry puree (squashed fresh or frozen raspberries pushed through a sieve)

    2 tablespoons of homemade or best quality raspberry jam

    1 piece of lemon zest (use a potato peeler)

    180 grams (6.34 oz) white eating chocolate finely chopped 

    method

    Place the cubed softened butter, icing sugar and vanilla in the bowl of electric mixer and beat on medium high speed until light and fluffy. 

    what light and fluffy looks like

    With a spatula or metal spoon stir through the sifted flour, custard powder and salt. You're just stirring until the ingredients are just combined, excess stirring with cause the gluten to develop and toughen the resulting cookies.

    Ok, if your mixture is too soft to roll into balls pop the whole bowl in the fridge for 20-30 minutes to firm up enough to roll teaspoons of the mixture into balls.

    Divide the balls between lined trays. Use a fork to press gently on top of each ball to make a indented pattern.

    Bake biscuits 15 to 17 minutes until lightly golden. 

    Set aside to cool.

    Make the filling by heating the cream, raspberry puree, raspberry jam and lemon zest stirring gently to incorporate until the cream "just" comes to the boil. Remove from heat, remove the lemon zest and pour hot mixture over the white chocolate, stir until smooth. Allow to cool until thick enough to spread.

    pipe the filling like I have with raspberry or plop on a little like I have with the *vanilla nutmeg

    Spread or pipe filling onto 18 cookie halves and sandwich with another cookie.

    Melted moments benefit from being stored overnight before eating... if you can wait!!

    Oh, I made up gift tins using small blank tins and printed labels on A4 paper. Clip art reindeer from Microsoft clip art.

    Goodness, this story is getting longer and longer I'll go before we hear the New Year countdown.

    Happy Baking :)

    *vanilla nutmeg filling; follow instructions for raspberry filling omitting the jam, raspberry puree and lemon. Once melted add one teaspoon of pure vanilla extract. Allow to cool until thick enough to spread. Grate fresh nutmeg on filling before sandwiching cookie.

     

    You might also be interested in making you own raspberry jam

    Got leftover custard powder, why not give 'Mum's vanilla slices' a try?

    Saturday
    Nov172012

    Albert Einstein 'think!' Cupcake

    albert einstein 'think!' cupcake

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    "Imagination is more important than knowledge. For knowledge is limited to all we now know and understand, while imagination embraces the entire world, and all there ever will be to know and understand."

    Albert Einstein

    Ahhhh, love Albert Einstein and he is the perfect cupcake topper for my single coffee mug gift. Try your hand at a making a figure topper of your favourite sportsman, actor, loved one or scientist by starting with photos.

    For Albert Einstein, I started with a Google image search and printed out a few for my inspiration board. 

    Then using pre made white fondant with a little CMC powder added, I coloured and rolled the balls I needed to make up the figure.

    Here are the balls for the hair, eyebrows and mustache plus the balls for the head, eyelids, eyes, ears and nose

    partially made Einstein, plastic wrap balls are are used to support drying pieces.

    From here I attach the pieces with a little water and with the aid of my inspiration photos start to build the figure. I used a toothpick to mark out his wrinkles and hair details. I made off centre clothing the same way.

    Black food marker was used to mark the hair, moustache and eyes.... and coloured petal dusts with the aid of a small artists brush were added for shading.

    That's about it... do give it a try with your own photos of choice as your inspiration. 

    Ohh, and trying to "think" of gift ideas? It is the time of year for the single "coffee mug" gift, my best friend Jacinta and I have fallen in love with UK designer Keith Brymer Jones Word range of bucket mugs, cups and bowls. Loads of different "words" are available in the range such as "love", "caffeine", "teatime" etc. 

    We got ours in Australia from Victoria's Basement and Peters of Kensington . Amazon UK has them too and Amazon US has a huge range..... Keith Brymer Jones Word Mugs and Bowls

    Happy Baking :)

    Tuesday
    Oct302012

    The Walking Gingerbread Men (Zombie Apocalypse Cupcake)

    The Walking Gingerbread Men (Zombie Apocalypse Cupcake)

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    Zombies, Zombies, Zombies; I've read 'World War Z: An Oral History of the Zombie War', I've run from the zombies with the 'Zombies, Run!' app and can't stop watching 'The Walking Dead' on cable (can you?).

    And I'll tell you now... not since grade three when I was chosen last for the tunnel ball team have I been more disappointed to learn that everyone I know is not taking me with them if a zombie apocalypse strikes.... well, that's not including the few that said "you could be useful as bait". 

    Darn that fibromyalgia, just because I can be a bit slow and limpy... I bet I speed up and eat (their) brains when I'm a ZOMBIE! 

    Back to 'The Walking Dead' (not a neat segue, but I'm distressed!!), where there is so few humans left I'd be watching out for those gingerbread men this Christmas!!! 

    Happy Halloween :) 

    Oh, and if you want to make these toppers you will need, a gingerbread man mini cutter, some gingerbread coloured fondant or modelling chocolate, a black food marker, a little white fondant.... plus frosted or fondant covered cupcakes and I added a few fresh gingerbread "crumbs". 

    Thursday
    Oct182012

    Adriano Zumbo Packet Mix Macaron and Brownie Review

    Adriano Zumbo Salted Caramel and Passionfruit Macaron mixes, plus chocolate brownie mix

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    We love Adriano Zumbo here in Australia, the Sydney based patissier has been proclaimed the king of macarons by those far and wide that have tasted his perfectly pretty, often exciting macarons and pastry creations. 

    Now we can have a little bit of Zumbo at home with the release of Adriano Zumbo packet baking mixes. 

    I usually bake from scratch and I don't have that much experience using packet mixes so I called in a "non baking friend" to try out the macaron mixes.

    First a look at in what's in the box:

     

    In the Salted Caramel Macaron box (pictured) there is Caramel meringue mix, Almond meal mix, and Caramel filling sachet. Two piping bags are included, one for the macaron and one for the filling. Ditto the Passionfruit but passionfruit flavoured and the brownies contain the batter mix and choc chunks.

    There is a template ring so you can mark out your circles on your baking paper. You can also go to the website and download a template sheet if you, ummm "can't find a pencil??" Seriously, a lot of thought and time has gone into developing these products, from the funky packaging to video web links to help you along the way and as for the macarons lets see what a self professed non-baker can do.

    I was surprised how quickly my friend was able to use an electric hand mixer make the meringue (with cold water), sift/fold and pulse in the almond meal and then piped perfect macaron circles (I did ask about their piping technique and they said "I do watch MasterChef") and baked the following...

    Goodness, how perfect are these shells!!

    Here they are Passionfruit complete with filling and the caramel....

    I know you will be tempted to eat them straight away (and they do taste great), but do try saving them overnight to end up with the squidgy authentic macaron experience.

    Still not feeling confident baking macs... you always scan the side of the macaron mix box to watch videos.

    Alternatively head over to Zumbo Baking where you will find helpful videos to assist you in your baking.

    More of a chocolate fan? The Adriano Zumbo range includes, chocolate brownie and choc mud mirror cake (couldn't get this one for the review). 

    A quick look at the brownies... you will have this mix together in a couple of minutes... hand mix with a spoon, pour into a lined tray and viola see what you get! Served warm with ice-cream for your next family get together.

    Dark and delicious chocolate brownies from the Adriano Zumbo Chocolate Brownie Mix

    Happy Baking :) 

    You might also be interested in liquorice ice-cream

    or Bundy Banana cupcakes with toffee toppers