Brownie Ingredients

• 400g x Dark Chocolate  (at least 55% cocoa solids)
• 325g x Unsalted Butter
• 6 x Whole Eggs
• 2 x Egg Yolks
• 300g Caster Sugar
• 50g Cocoa Powder
• 80g Plain Flour

Cheesecake Topper Ingredients 

Method

So the best way to think about this recipe from the off is as two separate elements the brownie and the cheesecake topping.

lets get the brownie under way. Pop the oven on – 180C/fan 160/gas 4.  At Foodies we like to prep and measure all the ingredients out first. This is obviously not essential but really helps the stress levels when baking.

Step 1 – Heat the chocolate and butter together over a bain marie (posh word for bowl over boiling water). This will help you not to burn the chocolate. Stir until smooth. Place to one side to cool slightly.

Step 2 – Whisk 6 whole eggs, 2 yolks and caster sugar until pale. Not too much. The more you mix the higher it rises! Pour the chocolate mix into the eggs. Sieve the cocoa powder with plain flour into the bowl and fold together. Make sure you mix/fold gently you don’t want to knock all the air out.

Step 3 – Pop the brownie mixture to one side and make the cheesecake topper.

Step 4 – Time to make the cheesecake topper. Add the cream cheese, flour, sugar, vanilla, eggs, egg yolk and sour cream in a mixer until fluffy (2/3mins).

Step 5 – You should now have two bowls in front of you, one brownie mix and the other cheesecake mix. Now prep your baking tray (13″x 8″ x 1.5″).  Rub some butter on the bottom, cut and fit the baking parchment for the tin. The butter will hold it in place.

Step 6 – Pour 1/2 cm of the brownie mix, covering the whole tray.

Step 7 – Pour 1/2 cm of the cheesecake mix on top of the brownie mix (do not mix into the brownie mix).

Step 8 – Take a table spoon and dollop the left over brownie mix on top of the cheesecake mix.

Step 9 – Carefully put the cheesecake brownie in the pre heated oven for 40/45 minutes.

Step 10 – Take out the oven. Resist the temptation to dive right in. It will be roasting. Cool for 20 mins and eat warm.

Scottish lobster is some of the finest, if not the finest in the world.  I decided last Saturday it was going to be Lobster for dinner.  Off I went to Eddies Seafood Market in Edinburgh, a truly amazing place to buy this good looking fellow (cheaper than a takeaway pizza!).

On my return home I wanted to refresh my memory on how to deal with this impressive crustacean as it had been a wee while since I dealt with one at college.

My findings online was not so great. Some long descriptions and average photography (not to mention so cheesy American videos) led to frustration and hunger. So in true Foodie style we thought we would do a clear photo documentation on how to deal with lobster. Here goes.

Step 1 – Buy a really nice LIVE fresh lobster. If you are buying for two it is always nicer to have two small ones rather than a huge one, much sweeter in flavour

Step 2 – You can put the lobster in the freezer for an hour. This is the most human way to kill a lobster. Once in the freezer leave for 1 or 2 hours, no longer. This puts the lobster into an unconscious state.

Step 3 – Boil a large pan up with salted water. Not too much salt!

Step 4 – At this stage you have two options for cooking the lobster. The easiest it to boil it until it is fully cooked.

• 15 mins boiling time for lobsters up to 1 1/2 lb
• 5 mins per lb after that

To grill the lobster or prepare for a BBQ just boil it for 5mins and remove (it will not be fully cooked at this stage. DON’T eat it!

Step 5 – Remove the lobster after 5 minutes, place on a clean board and place a sharp knife in the centre of the back at the top of the tail. With care, push down between the eyes and repeat towards the tail. This will split the lobster in half. Be careful with your fingers!

Step 6 – Twist the claws off and pierce a small slit with a sharp knife to allow steam to escape when grilling. There is definitely the possibility of losing a finger here so be really careful.

Step 7 – Heat a griddle pan up to a really fierce heat or make sure the BBQ coals are nice and white. Place the claws and the tail halves flesh side down for 3 mins. This allows them to get a bit of tasty colour.

Step 8 – Turn the claws and tails over and brush the tails with some olive oil, salt and pepper. Cook for a further 5 mins.

Step 9 – Plate up and enjoy!

To enter the competition for a fantastic Lakeland £50 voucher (spend in store or online) all you need to do is LIKE our Facebook page and the post. Don’t forget to like the page when you get there.

The competition will run all weekend. UK only! Have a Foodie weekend.

Little did I know I was in for a 17 hour shift! No one told me the candidates would spend a couple of hours peeling veg and trimming meat on camera and then pop off to their warm hotel room beds! That’s right folks the producer, a very friendly hygiene inspector (not many of them about) and I stayed until the wee small hours cooking stew.

The next day the teams took to the street armed with the stew to sell it to the public for £7.00. Oh dear, SEVEN pounds. They quickly realised this wasn’t going down so well with the Scottish punters and adjusted to £4.50. After some Apprentice style hard selling our team sold out and won the task.

It was fun to be involved and nice to be asked by the BBC. It was however disappointing my massive Foodie Co banner got edited out!

The KeepCups will be available online and in Foodies Holyrood. It is definately a must have for any Foodie.

Check out this video to learn more.

We thought we better keep you Foodies up to date with the winners.

Restaurant of the Year – Castle Terrace, Dominic Jack, Edinburgh
Newcomer of the Year – Kanpai, Edinburgh
Best Innovative Restaurant of the Year – Castle Terrace, Edinburgh
Best Chef of the Year – Jeff Bland, The Balmoral, Edinburgh
Best Hotel Restaurant of the Year – Chez Roux, Greywalls, Gullane
Best Customer Service of the Year – The Scottish Café & Restaurant, Edinburgh
Best Rural Restaurant of the Year – Gordon’s, Angus
Best Takeaway Restaurant of the Year – The Wee Hurrie, Troon
Best Seafood Restaurant of the Year – Café Fish, Edinburgh
Best Pub Grub of the Year – Cock & Bull, Aberdeen
Best Italian Restaurant of the Year – Cucina at Hotel Missoni, Edinburgh
Best Indian Restaurant of the Year – Mithas, Edinburgh
Best Oriental Restaurant of the Year – Opium, Glasgow
Best Family Friendly Restaurant of the Year – Cruize, Auchrannie Resort, Isle of Arran

Congratulations to you all. I wonder who did the food on the night? Tough gig!

A few local Foodies that work and live around our cafe on Holyrood road might just remember a large BBC film crew arriving on our door step in May 2010. The comedy about teen pregnancy has been dubbed the next Inbetweeners. It starts on Thursday the 23rd Feb at 21.00 on BBC3. Check it out

Basically we can be as involved as you want. And all this with a 15% discount for all at home catering.

Offer valid until 30 April 2012. Open to new customers only. Enter code HOME1 on checkout.