Brownie Pudding Recipe…recipe contributed by Hollis

1 cup plain flour
3/4 cup granulated sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons peanut oil/salad oil
1 teaspoon vanilla
3/4 cup chopped walnuts
3/4 cup brown sugar
1/4 cup cocoa
1 and 3/4 cup hot water

Sift together first 5 ingredients.
Add milk, oil and vanilla. Mix until smooth.
Stir in nuts.
Pour into a greased 8×8x2 inch baking dish.
Combine remaining ingredients. Pour over batter.
Bake at 350 degrees for about 45 minutes.
Makes 6 - 8 servings.

Grublover comment
Hollis said: I made this recipe last night. It is really really easy & quick. And it’s great because if you have walnuts in the freezer, you don’t really need any other special ingredients. It’s great with vanilla icecream It ends up being a brownie on top with liquid chocolate sauce underneath. That’s why you want to serve it hot with ice-cream!

Tuxedo Strawberries?

While hunting for valentine’s day ideas I came across these little fellas.

If you ask me they are really creepy - and I began to discover whole communities dedicated to these headless groomsmen…

Osteria dei Sapori

151 Broadway
Nedlands 6009 WA
Phone: (08) 9386 4243
Open: Lunch Monday - Friday; Dinner Monday - Saturday



Do yourself a favour and visit Osteria dei Sapori.

It boasts delicious, generous serves of traditional Italian food.

Excellent service - italian waiters full of life, paying attention to every last detail. They will even clap and sing to you if it is your birthday!!

Very reasonable prices.

Last time I had:
- Antipasto plate - Osteria is famous for this
- the pasta dei giorno - Ox Tail Ragu with tagliatelle - absolutely delicious homemade pasta with the best meaty ragu
- Profiteroles
- Panna cotta with strawberry sauce

There was not a snip of food left on any plate.

Entree: $15-$19
Mains: $16-$35
Dessert: $7.50
Payment accepted: MasterCard, Visa and American Express

Licensed. Wine is available by the glass.

Peanut Butter Cup Slice…recipe by Nigella Lawson

Makes approximately 48.

for the base:
50g dark muscovado sugar
200g icing sugar
50g unsalted butter
200g smooth peanut butter

for the topping:
200g milk chocolate
100g dark chocolate
1 tablespoon unsalted butter

1 x 23cm square brownie tin, lined with Glad Bake

Stir all the ingredients for the base together until smooth. Wooden spoon works great.
You will find that some of the dark muscovado sugar stays in rubbly, though very small, lumps, but don’t worry about that. Press the sandy mixture into the lined brownie tin and make the surface as even as possible.

To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread on the base. Put the tin in the fridge to set. When the chocolate has hardened, cut into small squares – because, more-ish as it undeniably is, it is also very rich.

Grublover comment
This recipe is dedicated to my good pal Kelly Gillespie who introduced me to the mouth-watering, moreish Reece’s Peanut Butter Cups. It is really simple to make and is as close as you can get to the real thing. The best thing is you don’t have to cook - great because my oven is out of action. Enjoy Kel!