I promise this blog is not becoming a foodie one, but I have my fingers in a few foodie pies at the moment and it's just what's happening for me right now. On Monday we start shooting our glossy Tastes of Pittwater Cookbook. I am busy gathering together props for the shoot and writing styling suggestions in unison with other members of my community. It's lots of fun and a big challenge. I will be test cooking a few of my dishes in an unfamiliar kitchen on Monday, then styling them for shooting by a foodie photographer. I'll be test cooking them at the Beach House over the weekend as well just to be sure I haven't forgotten how to make them great.
This little gluten free number won't be going into our book, as I got it out of another fantastic Northern Beaches school cookbook. But I guarantee it won't last long if you make it at your house this weekend. Luckily it only takes about 8 minutes to put together, as it has been known to be woofed down in one sitting here.... It can be a bit crumbly, but the secret is to allow it to cool in the pan over night if you can wait that long. I usually hide it. It is divinely moist and actually quite healthy, if you consider that dark chocolate is an antioxidant and almonds are regarded as a weight loss snack. The only 'naughty' in this one is the sugar, but other than that, it's packed with nutrients.
Gluten Free Chocolate Slice
200g (1 block) dark chocolate chopped
90g butter, chopped
1/4 cup caster sugar
1.5 cups almond or hazelnut meal.
Olive oil spray for greasing
Baking paper for lining
Icing sugar to dust.
Preheat oven to 180 C/350 F.
Spray a 16 x26cm (small) baking pan and line with baking paper.
Melt chocolate and butter in a bain marie on the stove.
Beat sugar and eggs with an electric beater until pale and fluffy.
Gently fold in almond meal and chocolate.
Pour into pan, bake for 25 minutes or until skewer inserted into the middle comes out clean.
Cool in pan.
Turn out onto a board, cut into squares, dust with icing sugar.
Makes about 16 bite size squares.
A little Taste of Pittwater. Here's to producing a cook book as beautiful as this place.
Today I'm partying here