Chocolate Brownie and pastry – why had I not thought of this before?!
One of the things I love about leftovers is that they make me use my imagination. Today I had a very ripe banana and some leftover pastry from making quiche at the weekend. In trawling Pinterest for banana recipes (saved here for a rainy day) I came across some wonderful brownie recipes and an idea was born.
My sister came to taste-test the invention, the verdict was 10/10 when warm and 9/10 when cold. Not bad!
The recipe I decided to base the brownie on was a vegan one from the blog ‘recipes from a pantry‘. I halved the recipe because I had only one banana, which also happened to be the right amount for the leftover pastry (more by luck than judgement!). I also didn’t add the additional peanut butter because I wanted the cocoa flavour to stand out. The leftover pastry was just normal ready-roll pastry from the supermarket, so the tarts weren’t vegan. If any of my vegan friends have recommendations for pastry recipes that would be fabulous!
(Update: I have now found out that ‘Jus-Rol’ shortcrust pastry is vegan.)
I have a sneaking suspicion that these would be wonderful with almond butter instead of peanut butter, along with some flaked almond. I will give it a go and let you know.
- Shortcrust pastry (shop bought or homemade)
- 1 (very) ripe banana
- 90 g caster sugar
- 1.5 tbsp rapeseed or canola oil
- 1.5 tbsp almond milk
- 1/2 tbsp smooth peanut butter
- 1/2 tsp vanilla extract
- 45 g plain flour
- 1.5 tbsp cocoa powder, unsweetened
- 1.5 tbsp chocolate chips, dark (I used 100% cocoa chips which are supposed to be used for drinking chocolate, so very dark!)
Pre-heat the oven to 180oC / 160oC Fan.
Roll out the pastry and use a large biscuit cutter (mine was 88mm) to cut the pastry into rounds. Gently push the pastry into a ‘fairy cake’ tin. If you use a muffin tin (which is bigger) you will need larger rounds of pastry.
Mash the banana into a bowl and then mix in the sugar, oil, milk, peanut butter and vanilla extract. Next, stir in the dry ingredients followed by chocolate chips.
Spoon the mixture into the pastry cases. The brownie only rises a little, so you can fill them almost to the top.
If you have excess pastry then you could add jam to the remaining cases – note that you always need less jam than you think because it bubbles up! If you have excess mixture then you could use paper cases in the same tin and make some little cakes.
These Breakfast Muffins are perfect for people who (like me) are awful at eating breakfast. They are small yet filling, cheap and easy to make.
One of the things which Steve and I struggled with when I started the Basic Kitchen project was what to do for breakfast. I have to say that breakfast isn’t my strong point at the best of times – it is my least favourite meal of the day, but if I don’t eat it I am miserable.
The solution came from Steve’s all time favourite recipe book, published in 1984 by the New Zealand Girl Guides – not something you can pick up in you local bookshop I’m afraid. One of the good things about using this book for the Basic Kitchen project is that it uses cups, so scales are not required. We did of course have to add a muffin tin to our collection of basic utensils, but it was well worth it considering that they are so cheap to make.
The book contains two versions of Bran Muffins – one of which is in the section on cooking for big events and asks you to mix in a ‘large bucket’, the other makes a rather more sensible number of muffins! Over the last few weeks I have tried both recipes, adapted and doctored them depending on what I have in the cupboard, and come up with the version below. The original recipes are at the bottom of the post – a big thank-you to the ladies who originally contributed the recipes to the book, and to the New Zealand Girl Guides who gave me permission to publish them here.
When we made the ‘mix in a bucket’ version a few weeks ago Steve calculated that they cost 7p a muffin. I haven’t calculated how much the recipe below costs, because my pregnancy brain is rebelling!
This recipe is fantastic for using up cereal which is going a little soft – a common occurrence for me since I don’t like breakfast very much! In the last few weeks I have made the muffins with ‘All-bran’ and with bran flakes which already had dried fruit added to it. I found that bran flakes needed a bit of crunching up before using.
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 cup milk
- 1 heaped teaspoon instant coffee (optional)
- 2 Tablespoons golden syrup
- 2 Tablespoons butter
- 1 egg
- 1 cup flour
- 1/4 cup sugar (optional – I leave this out if I have included sugary dried fruit such as prunes, if I do add it I use dark sugar)
- 1 teaspoon baking powder
- 1 1/2 cups of bran
- a handful of dried fruit (something sticky and sweet such as prunes or dates work well)
Preheat the oven to 180oC.
First warm the milk, syrup and butter in a pan and dissolve the bicarb of soda and coffee into it (I just want to drink it at this stage!). Take the pan off the heat and then add the bran, crumbling it in your hands, so that it can begin to soften.
Mix the rest of the dried ingredients together, then mix in the egg and the milk mixture. Stir in the dried fruit.
Bake in the centre of the oven in lined muffin tins for approximately 15 minutes.
When cooked, remove onto a cooling rack. Once cool they can be stored in an airtight tin for up to a week.