3. Brownie pops
You will need:
8oz. dark chocolate (melted)
4oz. olive oil
4oz. unsalted butter (melted)
1 cup all-purpose flour
1 cup cocoa powder
1 cup sugar
1 cup brown sugar
3 eggs
1tsp vanilla bean paste
¾ teaspoon baking powder
½ teaspoon salt
Sprinkles or melted white chocolate for decoration
Ice cream sticks (around 8 to 10)
How to make:
Preheat the oven to 350°F (176°C). Lightly grease a 9x13in baking pan and line it with parchment paper.
Combine oil, butter, sugar, brown sugar, eggs, and vanilla extract in a large bowl. Mix well and set the bowl aside.
Sift the flour, cocoa powder, baking powder, and salt into the oil mixture. Mix well to combine.
Pour the batter into the baking pan and bake the brownie for 18 to 20 minutes. Insert a toothpick into the center of some random brownies, and if it comes out clean, the brownies are ready.
Take the baking pan from the oven and set it aside to cool completely. Once the brownies cool, take them out of the pan and cut them into even pieces.
Insert an ice cream stick into the side of each brownie and then place the brownies on a parchment-lined baking sheet.
Put the baking sheet into the refrigerator and chill the brownies for 15 to 20 minutes. After 20 minutes, dip each brownie into the melted chocolate and put them back on the baking sheet.
Decorating the brownies with sprinkles or white chocolate will give them a vibrant color. Refrigerate them for around five to ten minutes until the chocolate sets. Serve the brownie pops, and enjoy.
4. Leek, goat’s cheese, walnut, and lemon tart
You will need:
375g ready-rolled puff pastry
200g soft goat’s cheese
50g walnuts (chopped)
25g unsalted butter
2tbsp thyme leaf (chopped)
1tbsp olive oil (plus extra for drizzling)
1tsp dried herbs mix
2 medium leeks (sliced)
Zest (2 lemons) and juice (1 lemon)
Chopped parsley to serve
How to make:
Preheat the oven to 428°F (220°C). Line a baking sheet with parchment paper and set it aside.
Heat olive oil in a large frying pan over medium heat. Add butter and stir to help melt. Then, add leeks and cook them until they soften.
Next, stir in thyme and half the lemon zest. Add lemon juice and cook the ingredients for around 30 seconds until the lemon juice reduces. Stir in dried herb mix and cook for a few seconds. Remove from the heat and set the pan aside.
Unroll the pastry and lay it on the baking sheet. Now, lightly mark a one-centimeter border around the edges of the pastry sheet with the tip of a knife and then prick the entire base with a fork.
Spread the leek mixture on top of the pastry sheet, within the border. Sprinkle over crumbled cheese and chopped walnuts. Drizzle some olive oil over the filling and brush the edges with oil.
Put the baking sheet into the oven and bake the pastry for 15 to 20 minutes until the pastry puffs up around the edges and turns golden brown.
Once done, take the tart out of the oven and garnish with parsley and the remaining lemon zest to serve.
