There won’t be a trip to Solør this weekend, by the way. Andreas e-mailed to ask if he could crash Saturday night on his way from Oxford to Trondheim, and since it seems ages since I saw him the choice wasn’t difficult. I will probably go see my grandparents next weekend instead, and the Americans will still be around, apparently, so maybe I won’t miss them anyway.
You’d think there was a limit to how many things you could lose in a 36m2 flat, wouldn’t you? Well, one thing I’ve lost is my sketch-pad, and I can’t remember whether I’ve seen it since I moved or not. In a fit of “looking-for-the-pad” last night, I instead found two cookery-books that have been missing in action, one of which I actually thought might have been in teh bag that was stolen between London and Newcastle when I was moving back here in August (you can tell from this I have a couple of those odds-and-ends boxes that have never been unpacked, can’t you?). Great joy ensued, as this is the notebook where I have hand-written recipes, some of which are unrecoverable. So tonight I celebrated by making Mrs. E’s Chocolate Brownies – a recipe I acquired from James, the ex (and consequently the one I had the least hope of recovering). If he minds it being shared that’s tough luck, because here it is (and if you like dark chocolate I suggest you try it), the more people I share it with, the more chance that someone can provide me with the recipe if I really lose the book. Besides, I seem to remember I was allowed to pass it on as long as I explained that it was Mrs. E’s own recipe, she was an old friend of the family, a bit like an extra grandmother, I think.
Mrs. E’s Chocolate Brownies
12 oz caster sugar
5 oz butter/margarine
5 oz self-raising flour
2 oz cocoa
4 beaten eggs
100g plain chocolate (drops or coarsely chopped)
1 teaspoon vanilla essence
(Use plain flour and 1-2 teaspoons baking powder if that’s easier, you can also use vanilla sugar instead of the essence)
Melt the butter, mix with the sugar, then add flour (and baking powder) and cocoa, through a sieve, preferably (personally I can’t be bothered with sieves). Mix, then add the beaten eggs. If you’re mixing by hand make sure there are no lumps larger than a few mm in diameter (if you’re using a blender, this shouldn’t be a problem in the first place). Add chocolate and vanilla essence.
Pour into a well-greased pan, aprr. 8×5 inches. Bake at 180 degrees C for about 30-40 minutes, until the sides just come away from the pan.
It freezes well, but tends to disappear long before you get around to doing something as sensible as that.
Music in the room: Underneath Your Clothes (again and again and again, I still haven’t figured out why I like that song so much, must listen to it one more time to check…)