Words & Brush Weekender: Easy listening music and chat, Friday 25th February 2022, your choice of your favorite music

Easy listening music and chat, Friday 25th February 2022, your choice of your favorite music!

Enjoy some good music here on Words & Brush, please post your favorite music of all genres!

La Mer ("Beyond The Sea" ) Tatiana Eva-Marie & Avalon Jazz Band

Hillary Klug - Oh! Susanna

The Beatles - I Want To Hold Your Hand

Tom Jones "It's Not Unusual"

Elvis Presley - Viva las vegas

ABBA  - Waterloo

Gerry & The Pacemakers - Ferry Cross The Mersey

Glenn Miller - Chattanooga Choo Choo 

HELEN SHAPIRO - Walking Back to Happiness

Frank Sinatra The Coffee Song

Marty Robbins.. "El Paso" 

Summer Holiday Cliff Richard

Simon & Garfunkel - The Sound of Silence 

Vera Lynn - The White Cliffs of Dover 

🔊🎼🎹🎷🎺🎸🎻🎧🎤🔊🎼🎹🎷🎺🎸🎻🎧🎤

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Words & Brush Recipe Corner: Chocolate Brownie Dessert Tart

Deliciously Saucy Chocolate Brownie Pudding

By  Lisa Starr, https://www.meatland.net/recipes

What's the secret ingredient responsible for producing this decadently delicious, chocolate-sauce-soaked brownie dessert tart?

The answer will surely surprise you.

It's boiling water....yes....just regular H2O.

(Can we take this to mean it's calorie-free?)

Simply stirred together with a wooden spoon, this budget-beater uses everyday kitchen ingredients, right down to boiling water.

Turning water into wine was certainly impressive, but everyday aqua transformed into a fudgy, chocolate sauce appeals to all.

TOPPING 1 heaped cup light or dark brown sugar 1/3 cup cocoa 1 1/2 cups water OR hot coffee* Maldon salt (obviously) * Add 2 teaspoons instant coffee to the hot water to deepen the flavor. If putting baked dessert on the platter then increase water to 1 3/4 cups to ensure lots of fudgy sauce. BATTER 2 cups plain flour 3 teaspoons baking powder 2/3 cup sugar 1/2 cup cocoa Generous pinch of Maldon salt 1 cup milk/non-dairy milk 100 grams melted butter/1/3 cup canola oil 2 eggs 2 teaspoons vanilla 50 - 70 grams dark chocolate squares (optional) OR halva 1: Combine the brown sugar and cocoa for the topping and set aside. 2: Mix the flour, baking powder, white sugar, cocoa and salt together in one bowl and combine the milk, melted butter/oil, eggs and vanilla in a second bowl. 3: Mix the wet ingredients into the flour mixture to make a thick batter and scrape into a 28 cm round baking tin - medium-sized foil will do - and press in chocolate cubes/chocolate chips or cubes of halva if desired. 4: Sprinkle topping evenly over the surface then pour boiling water/hot coffee over using the back of the bowl of a large spoon. Pouring the hot liquid over the back of a spoon allows it to flow more slowly and evenly for the prettiest result. See notes for make-ahead info. 5: Bake at 170 C for approximately 30 minutes till surface is crusted over and ideally serve immediately as it's most fudgy when served directly from the oven. Sprinkle over Maldon salt. Vanilla ice-cream and berries compliment this hot, fudgy dessert cake perfectly. COOK'S NOTES: If making ahead then get the dish ready to the point of adding the topping and then refrigerate until ready to bake. Add boiling water/hot coffee and then bake. You can bake and reheat later but you get more fudgy sauce if you bake and serve straight from the oven.

Enjoy!

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Open thread 5

   Onto a new week, but first coffee or tea to start the day with us.   Trying something to take us off the mianstream beaten path for a change.  

While it might be cold and grey where you are, it is cheery here and all welcome to join us.  Be with a friend or just find a secluded place to take a mental break.  We all need it sometimes.

Out the window to the west is the farm nearby as this place is in the middle of

the country.

Check out the books in the library, learn something new.  

Come on, we have the room and the cheer for all.   And besides, all this is just for entertainment and interests.  I'd really want to know what a vortex tour is before trying it in the corner of the shop. Another dimension, maybe as I sip coffee and let my mind wander about while being stationary. It is better to be in the world than of the world where everything revolves around another.  

                                     

May reaching your goals and dreams be on your side and be the light when the dark seems darker.

 

Words & Brush Weekender: Easy listening music and chat, Friday 18th February 2022, Country & Western music revisited

Easy listening music and chat, Friday 18th February 2022, Country & Western music revisited 

Enjoy some good music here on Words & Brush, please post more of your favorite Country & Western music!

Tammy Wynette - Stand By Your Man !

Kenny Rogers You Picked a Fine Time to Leave Me Lucille

The Traveling Wilburys - End Of The Line

The Charlie Daniels Band The Devil Went Down to Georgia

Deliverance - Dueling Banjos

Wichita Lineman - Glen Campbell

Kelly Clarkson - Because Of You

Lady Antebellum - Need You Now

Caroline Jones - Country Girl 

Dolly Parton - Jolene

🔊🎼🎹🎷🎺🎸🎻🎧🎤🔊🎼🎹🎷🎺🎸🎻🎧🎤

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Words & Brush Recipe Corner: Beef Bourguignon

 

Beef Bourguignon

 Oct 7, 2020 by Nicky Corbishley on Kitchen Sanctuary 

https://www.kitchensanctuary.com/rich-and-comforting-beef-bourguignon/

A sumptuously rich slow-cooked beef stew braised with red wine and topped with crispy pancetta. Beef Bourguignon makes a stunning-yet-comforting winter dinner.
And I'll share with you my top tips for the best wine and cut of beef to use to get this luxurious, rich and comforting dinner.

🥩 What is the best cut of beef to use?

• Chuck steak (braising steak) – comes from the forequarter- Consisting of parts of the neck, shoulder blade, and upper arm.
  • It’s a tough but very flavorful cut of meat. It has a lot of connective tissue, which needs long slow cooking to break down and become tender. Cut into bite-size chunks, or you can use bigger chunks and shred the beef into strips.
• Silverside (bottom round) – comes from the hindquarter – just above the back leg
  • It’s a leaner, inexpensive cut of meat with little marbling. The lack of fat means it doesn’t have as much flavour as chuck steak, so make sure you use good quality stock (as well as the wine) to cook it in. It’s good for slow cooking, but must be cooked with moisture/liquid so doesn’t dry out and become tough.
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PREP TIME30 mins

COOK TIME3 hrs 40 mins

TOTAL TIME4 hrs 10 mins

COURSEDinner

CUISINEFrench

SERVINGS8 servings

CALORIES395 kcal

INGREDIENTS

 

• ▢1 tbsp vegetable oil
• ▢120 g (½ cup) bacon lardons
• ▢20 small shallots - peeled, 6 of them cut in half, the rest left whole
• ▢1.4 kg (3 lbs) beef braising steak - i.e chuck or skirt, cut into large chunks
• ▢3 tbsp plain/all-purpose flour
• ▢¼ tsp salt
• ▢¼ tsp black pepper
• ▢1 tbsp tomato purée
• ▢1 x 750ml (25 oz) bottle red wine - it doesn’t have to be an expensive wine, I used Shiraz
• ▢240 ml (1 cup) beef stock
• ▢3 bay leaves
• ▢1 tsp dried thyme
• ▢16-20 chantenay carrots - peeled
• ▢150 g (2 cups) brown mushrooms - thickly sliced
• 
  
  
  

INSTRUCTIONS

 

• Preheat the oven to 160C/320F.
• Heat the oil in a large ovenproof casserole dish and add the lardons. Fry until golden brown, then remove from the pan with a slotted spoon and place in a bowl.
• Add the halved shallots to the pan and fry on high in the same pan for a few minutes until seared, then add to the bowl with the lardons.
• There should still be 2-3 tbsp of oil left in the pan at this point, if there isn’t top up with a little more oil.
• Toss the beef with the flour, salt and pepper.
• Now brown the beef in the pan in 3 or 4 batches (about 5-6 minutes per batch). Spoon out each batch into a bowl before starting on the next batch.
• When cooked, add all the beef back into the pan and stir in the tomato puree.
• Now add in the wine, beef stock, bay leaves, thyme, carrots, mushrooms and the whole shallots. Give everything a stir – to release any bits that may have stuck to the bottom of the pan.
• Then bring to the boil and turn off the heat. Place a lid on top and place in the oven to cook for 3 hours. Check a couple of times to make sure the Bourguignon isn’t going dry. If it is starting to look a little dry, add half a cup of water.
• After 3 hours, stir the bacon lardons and fried shallots into the pan, place the lid back on and place back in the oven for another 10 minutes to heat through.
• Serve with mashed potato and greens.

For more instructions watch the video

Enjoy!

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