This week five years ago I decided to launch my food blog – DELALICIOUS!!
I really didn’t know what I was doing in terms of food photography, recipe writing, promoting or planning. All I knew was that I could cook to some extent, put smiles on peoples faces with my food, and I had a desire to share colourful food that was easy to prepare from scratch using fresh, real ingredients.
Those simple facts are my ethos for food. A good helping of practice, patience and persistence never goes astray either, no matter what you are doing in the kitchen or life!
Over the last five years, my food photography has evolved considerably, like any skill, the more you practice the more natural and fluid it becomes. My photography may look more slick but I still just use my smartphone camera. The recipe creation can happen anywhere and everywhere for me and plenty of old envelopes or scraps of paper have been filled with ingredient lists and ideas. As for kitchens – keep it clean, use basic good quality equipment and even the back of a car with a portable gas cooker is a great place to cook as I discovered when travelling through New Zealand!
So many great people and amazing opportunities have come into my life through my food blog that I would be still here until next year listing them all. It is just crazy the many different things, people and places I have ventured to all because of my love of real food.
There have been a lot of challenges, setbacks and at times overwhelming moments too but my passion for sharing my kitchen creations has never wavered. Thank you all for checking out my recipes, joining me on this journey right from the start or only recently, lovingly recreating my recipes and nothing I love more than seeing you put your own spin on them!!
My only wish is that you keep cooking, keep sharing your kitchen creations with others and keep sharing in my love of real food!
Speaking of which, get to the kitchen and make a batch of these brownies!!
Makes 16 brownies.
- 125g butter
- 150g caster sugar
- 1 tsp vanilla
- 3 eggs
- 52g plain flour
- 1 tsp baking powder
- 30g cocoa powder
- 50g dark chocolate, roughly chopped into chunks
- 1 tbsp fresh or frozen berries, cranberry sauce or any fruit jam
- 3 tbsp greek or high protein yoghurt/mascarpone/cream cheese
- Preheat an oven to 200°C/180°C fan/400°F and line a square sandwich tin with parchment.
- Melt the butter in a saucepan or microwave proof bowl on medium in the microwave for 3 minutes.
- Place the sugar in a large mixing bowl, pour over the melted butter and whisk to combine well until the sugar is well coated and beginning to dissolve.
- Whisk the eggs together separately and keep 1/2 of one egg to the side. Pour the remaining 2.5 eggs into the sugar and butter mix and whisk together until well combined.
- Sieve in the flour, baking powder and cocoa powder and stir together with a large wooden spoon or spatula until no flour remains.
- Stir through the dark chocolate chunks.
- Spread the brownie mix evenly across the prepared tin. Spread the berries, sauce or jam on top and swirl through the top of the brownie mix with a fork.
- Whisk the remaining 1/2 egg with the yoghurt until smooth and spread over the top of the brownie mix like the berries.
- Bake in the oven for 20 minutes or until a skewer comes out clean. The brownies should still have a slight wobble.
- Allow to cook in the tin for 5 minutes, remove from the tin and allow to cool fully on a wire rack.