We had such an fantastic meal at the Crab & Winkle Restaurant in Whitstable that I wanted to share it amongst friends. The staff where all friendly and very accommodating considering we had Florence and the pram with us. Each dish was absolutely delicious and it was just the fish fix I had be craving. Sadly we were not able to visit the fish market as it had long been closed by the time we arrived…but it’s something for us to try next time we go visit.
The Crab & Winkle Fish & Seafood Restaurant, South Quay, The Harbour, Whitstable, Kent, CT5 1AB (01227 779377).
I have baked these delicious chocolate brownies countless times using an old recipe my mum shared with me many years ago. I’ve even enjoyed them with many a friend or two and colleagues & customers alike. I often bake these delicious brownies for customers when I’m delivering SharePoint workshops or deployments, hence they have since become known as SharePoint Brownies! Many have asked for me to share recipe, so here it is…
Delicious Brownie Recipe
140g unsalted butter softened and a small amount for lining the baking tin
200g quality plain chocolate such as Lindt or Hotel Chocolat
200g caster sugar
Pinch of sea salt
2 tsp vanilla extract / vanilla paste
2 eggs and 1 egg yolk
85g plain flour
Preheat oven to 180°c
Line a brownie tin with a small amount of butter (7″ square tin is most suitable)
Melt the butter and chocolate on a slow heat and then allow to cool slightly
Mix in the sugar, a pinch of sea salt and the vanilla stopping once the mixture is a little grainy
Whisk in the eggs and yolk one at a time, stirring each time until blended
Add the flour and beat for a minute or so until thickened and smooth
Pour mixture into tin and bake for 40-45 minutes until a cocktail stick comes out with moist crumbs
Allow to cool and cut into small rectangles slices
I hope you enjoy these delicious brownies (#SharePointBrownies).
I just used this recipe to make these tasty muffins for everyone in the office – I do like to treat them all every once in a while. These muffins should be eaten as soon as they have had a moment to cool in order to experience the delicious molten chocolate inside. They are great on their own but worth trying with a scoop or two of vanilla ice cream or served with alcoholic Chantilly cream.
4 tbsp soft margarine
55g / 2oz caster sugar
1 large egg
85g / 3oz self-raising flour
1 tbsp cocoa powder
55g / 2oz plain chocolate
icing sugar, for dusting
Preheat oven to 190°C / 375°F and prepare 8 muffin cases by placing them in a muffin tray or even on a baking tray.
Whisk the margarine, sugar, egg, flour and cocoa together in a large bowl until just smooth.
Spoon half of the batter mix into the muffin cases. Break the chocolate evenly into 8 squares and place a piece in each of the half filled cases, then spoon the remaining batter mix on top.
Bake the cupcakes for 20 minutes until well risen and springy to the touch. Let them stand for two or three minutes and dust with icing sugar before serving warm to experience the deliciously yummy molten chocolate.
This recipe is one of my favourites. It’s so simple with a delicious result under 20 minutes. It has a beautiful colour with a nourishingly filling flavour.
It is is perfect in the darkest of Winters or the warmest of Summers. It’s said to be best served piping hot in the early days of Winter accompanied with a garlic bread, however I think this soup is great all year round.
Prep / Cook Time: 5 minutes / 15 minutes
2 tbsp Butter
450 g Frozen Peas (table spoon kept back to serve as decoration)
600 ml Milk
1 Large Onion, chopped
2 Bay Leaves
Small bunch of Mint, chopped
Single Cream for thinning
Salt and White Pepper to taste
Heat up the butter in a large pan over medium heat.
Simmer all the above ingredients apart from the cream for 15 minutes.
Remove the bay leaves and liquidise.
Thin out with cream and add seasoning as necessary.
Garnish servings with a chives, sprinkle of peas and a decorative swirling drizzle of whipping cream.