Chocolate Brownies

This has become something which I turn to when I need to make something quick, which is enjoyed by everyone, despite it being one of the only recipes I make without my KitchenAid Stand Mixer. All done by hand! I sometimes make these after we're done with dinner, sometimes over a movie, when I've promised to bring something in to work the next day. What you get is beautifully moist brownies on the inside, and the salt bringing out the taste of the dark chocolate. It's also become a great gift for birthdays, and I've even had these sent to friends in Perth via post!

170g dark cooking chocolate, chopped
60g unsweetened dark chocolate, chopped
175g unsalted butter
3/4 cup white sugar
2 teaspoons vanilla extract
4 eggs
1 cup plain flour
1 teaspoon salt
1 cup dark chocolate chips
1/4 cup chopped walnuts (optional)

Preheat oven to 180 deg C. Grease and flour a 33-cm x 23-cm baking tin.
Melt cooking chocolate, unsweetened chocolate and butter in a double boiler or in the microwave. Stir until smooth and set aside to cool.

Once the chocolate is lukewarm, stir in sugar and vanilla. Add eggs one at a time, stirring well after each addition. Stir in sifted flour and salt until just combined, then stir in chocolate chips.

Pour mixture into prepared tin and smooth the top. Sprinkle over chopped walnuts. Bake for 25-30 minutes, or until a skewer inserted comes out clean. Cool in the tin on a wire rack.

Cut in squares and serve at room temperature.

Makes 24.

Avgolemono - Greek Egg and Lemon Soup

I tried this recipe when I found myself with bags of lemons from our friend's garden harvest. We had Lemon Loaf, Preserved Lemons, and used the Rustic French Rub quite a lot during this time. My friend Thomai was appalled that I had added soy sauce to the seasoning at the end, but I must say it did the trick for me.

1.5 litres well-flavoured Chicken Stock, free of fat
salt
freshly ground black pepper
1/2 cup long-grained rice
3 large eggs
juice of 2 lemons

Bring stock to simmering point. Adjust seasoning and drop in rice. Simmer for 15 minutes until rice is cooked.

Beat eggs and lemon juice until frothy. Add a ladleful of hot stock to egg mixture and continue to whisk. Remove stock from heat and allow to cool for 2-3 minutes. Quickly tip in egg mixture, stirring to mix well. Taste again for salt and pepper. Serve at once.