Triple Chocolate Brownies

From a recipe, originally taken from the Australian Women's Weekly. Served hot with ice cream and not over cooked - gooey in the middle and just firm on the top.  Sadly the recipe is not on the AWW website, but you will find it in AWW Chocolate! 3 types of chocolate, eggs, butter, sugar and SR flour.

The secret to a great brownie (that I learnt from a Jamie Oliver book) is not to overcook them. Infact, even undercook them. Check and when they are just firm to touch they will remain gooey inside. For a hot dessert, remove from the oven, cool slightly and serve. Delicious.

Those funny little things - crab apples

I've seen crab apples in gardens, along the street - all over the place, but knew little about what to do with one. Related to apples, these darn little things are not suitable for all purpose eating. What's the point of them? Feed the birds?

There are a couple of culinary uses (wine and jelly) when Brian gave me a carton at the weekend, I couldn't let them go to waste. I hit the search engines for a recipe. Not loads of options, but BBC Good Food, Waitrose and the Times online all offered different versions. Feeling rather posh at attempting to make a "jelly", I chose The Times recipe.

It's all quite simple really - boil the buggers, strain and then add sugar, then boil some more. In a nutshell, that's pretty much the recipe. Tastes nice and I got it to set first time around. Ladle the scum off the top and it's done. Now all I need is a leg of lamb and the crab apple jelly will be right at home. Let me know if you know of other ways to serve and eat Crab Apple Jelly.