Borough Market Brownies

On the last weekend of my 4 week London experience, I went to Borough Market and had THE best brownie ever.  I found the recipe for this dark chocolate dense square of deliciousness.  Love.

Some of this is in grams, so grab your food scale!

Borough Market Brownies
10 oz. dark chocolate.  (I used a combo of 100% cocoa Baker's chocolate and 60% Ghirardelli's)
175 g. unsalted butter
3 eggs
150 g. caster sugar (fine grain sugar)
50 g. cocoa powder
50 g. flour

Line an 8 or 9 inch square pan with parchment paper.

Gently melt chocolate and butter together in a bowl over hot water until smooth.  Cool a little.

Beat eggs and sugar together on high until really pale in color, double in size and thicker.

Fold the egg and sugar mixture into the chocolate.

Sift flour and cocoa together and gently stir it into the mix.  Don't over mix.  When you think you might need to stir it a bit more, stop.  You don't.

Bake at 325 degrees in convection oven or 350 degrees in regular oven for 18 -20 minutes.   Pull the pan and shake it a little.  If the middle jiggles, bake another minute or 2.  Don't over bake!  You want them gooey in the middle.  The tops should be a bit crusty.

Bangers and Mash

I spent 4 weeks in London and had lots of the traditional British foods.  My last lunch with my coworkers was Bangers and Mash at a local pub.  When I got home, we had a English theme dinner with this as the main dish served with English salad, peas and mashed potatoes.  Welsh Rarebit and Scotch Eggs were delicious sides.

Welsh Rarebit

Scotch Eggs

Bangers
1 T. oil
12 sausages.  (True Bangers are not easy to find here.  Trader Joe's sells an Irish Banger.  Otherwise, a local meat market said that the closest thing to use would be a kielbasa or bratwurst)
1 good sized onion, halved and thinly sliced
2 cloves garlic, minced
1/4 c. flour
3 c. beef stock or broth

Heat oil in large skillet or fry pan over medium-high heat.  Add sausages and cook, turning until browned as much as possible on all sides and cooked through.  It could take 10 or 15 minutes.  Remove the sausages.

Make sure you have at least 3 tablespoons oil from the frying and drippings in the pan.  Add the onions and garlic and cook until they are golden brown, about 4 minutes.

Add the flour and mix through. 

Add about 1 c. broth and mix into the onion.  It will be sludgy.  Then add remaining broth until combined.  Simmer, stirring until the gravy thickens a bit.  Season with salt and pepper.

Serve with peas, mashed potatoes, and a big onion ring.  I used the my Crockpot Parmesan Mashed Potatoes on this blog from Dec 25 2015.

Chickpea Tuna Salad

I was looking for  low point WW lunch and had everything I needed in the pantry or fridge.  What luck!

Chickpea Tuna Salad

1 can chickpeas, drained
6 oz. canned tuna
Mint leaves, chopped
Crumbled feta cheese
Red onion, sliced
2 T. capers
2 T. juice from caper juice jar
2 T. red wine vinegar

Combine all ingredients and enjoy.

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T = tablespoon
oz = ounce