Jess's Messes

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Easy Chocolate Chip Brownie Recipe

IMG_5252What is more indulgent than a Chocolate Brownie? Here’s a really easy Jess’s Messes recipe to make the most delicious gooey, sticky chocolate brownies!

What do you need?

200g Plain Chocolate
185g Unsalted Butter
3 Eggs
250g Golden Caster Sugar
85g Plain Flour
30g Cocoa Powder
50g Milk/White Chocolate

What do you do?

1. Place a glass bowl over a pan of gently simmering water and melt the plain chocolate and butter slowly (make sure the bowl is not touching the water). Remove from heat.
2. Beat together eggs and sugar until thick and pale. Add the chocolate and butter mixture slowly and fold in gently.
3. Sift flour and cocoa powder into mixture and fold gently.
4. Cut chunks of milk/white chocolate and add to mixture.
5. Grease and line a 20cm x 20cm baking tin with greaseproof paper.
6. Pour in mixture and smooth over.
7. Place in oven at Gas Mark 6 (200˚c) for 20-30 minutes.
8. Make sure when you put the skewer in it comes out slightly sticky still, this will make sure when it cools the brownie is chewy and sticky. Leave to cool in the tin for around 15 minutes so the centre can solidify a little.
9. Tip out of tin onto cooling rack.
10. When cool cut into squares and EAT!

These brownies will be available to buy from the Jess’s Messes website from March 2015. Look out for new items for sale very soon.

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****COMPETITION TIME****

****WIN THIS HAMPER****

COMPETE
To have a chance of winning this beautiful, homemade hamper of treats, just follow this link

RRP: £34.95 this hamper includes:

* 4 Jess’s Messes Jolly Jars
* 1 Tube Secret Shortbread, *1 Box Merry Meringues
* Chocolate Chip Cookies, * Cheddar & Cayenne Crackers
* Magical Mince Pies, * Your Choice of Red, White or Mulled Wine

All homemade (apart from wine) and prepared to the highest standard. Can be delivered straight away, or at Christmas.

Winner announced Monday 20th October – don’t miss out on this exclusive opportunity to win!
Thank you
Love Jess
xxxxxxx


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Cricket Themed Afternoon Tea

Hello food…..

Cricket Themed Afternoon Tea – Jess’s Messes Style

I was trying to decide what to do for my Mum for Mother’s Day earlier this year. I know she loves Afternoon Tea, but I didn’t want to do just a standard, normal Afternoon Tea. Yes, Jess’s Messes is all about the flavour, however this time the presentation had to be special.

Another love of my Mum’s is cricket, so the idea developed from there. Here is my Cricket Themed Afternoon Tea:

The table display – with essential Pimms
Brownie Scoreboard, Shortbread ECB Logo

Bacon Bat, Tomato, Mozzarella & Basil Ball and Pesto and Roasted Veg Pitches
Red Pesto and Grissini Wickets
Shortbread and Chocolate Soil Paul Collingwood
Broken Paul Collingwood 😦
The whole meal


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Leftover Stale Bread Recipe

Hello food…..

Cheesey, Oniony, Bready Bake

Fondue!

Mmmmm cheesey!

Yesterday I was lucky enough to have a feast of Cheese Fondue – with bread, garlic bread, cherry tomatoes, jalapenos, grapes, pineapple and more… (with red wine of course)!

Today I had a lot of leftover stale bread. I could have used this for croutons on a soup or salad, but there was a hell of a lot, so that meant gallons of soup or tonnes of salad. Therefore this Jess’s Messes invention was born. It’s a really quick and easy thing to make, and genuinely uses leftovers/essentials that the majority of people have anyway! Not like my Jess’s Poncey Leftovers! Give it a go!

Cheesey, Oniony, Bready Bake

What do I need?

1/2 a Stale Baguette broken into pieces
1 Red Onion (sliced)
1 White Onion (sliced)
20g Butter
Pinch of Thyme
200g Cheddar Cheese (grated)
50g Parmesan Cheese (grated)
2 Eggs
100ml Milk
Salt and Pepper

What do I do?

preparation

1. Place the butter in a frying pan and melt, then add both onions, with a pinch of salt and the thyme. Fry slowly until soft, then turn up heat to get some colour and crispyness on the onions.
2. Crack the eggs and add the milk, a pinch of salt and a good amount of pepper to a bowl and whisk.
3. Place each bit of bread in the egg mix and cover the bottom of your baking dish, add a layer of onions and small layer of cheese.
4. Continue to layer up your dish in this order – bread, onion, cheese.
5. When complete, pour the remaining egg mix over your bake and squash down with a spatula.
6. Optional – add more cracked black pepper on the top.

time to bake

7. Bake at Gas Mark 5 (190 degees C) for 20-25 minutes.
8. Serve.

So unbelievably quick and easy and cheap, and ensures there is no wastage of stale bread.

Enjoy!

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Recipe of the week – Giant Jaffa Cake

Hello food…..

This Jess’s Messesrecipe is very easy really, and so effective, so definitely worth taking a little extra time and making a special, stand out cake – rather than a normal victoria sponge/chocolate cake! If you like Jaffa Cakes, this will be yum beyond belief for you and it stops you feeling guilty for working through a whole packet of ‘biscuits’ in one night, well that works for me anyway! 🙂


Giant Jaffa Cake
What do I need?
125g Butter
125g Caster Sugar
2 Eggs
125g Flour
300ml Orange Juice
125g Caster Sugar
3 Leaves Gelatine
250g Dark Chocolate
250ml Double Cream

How do I do it?
1.   Place orange juice and sugar in a pan and heat slowly until sugar has dissolved, place gelatine in warm water until soft and then add it to the orange juice, mis until gelatine has disappeared, place in fridge to set.
2.   Beat together butter and sugar until thick and pale. Add eggs and beat in, fold in flour.
3.   Grease and line a cake tin and fill with mix. Place in oven at Gas mark 5/180˚C for 15 minutes.
4.   Meanwhile, break the plain chocolate into a heatproof bowl.
5.   Place cream in a pan and bring slowly to the boil. Pour over chocolate and whisk together until it goes smooth. Place in fridge and leave to set.
6.   When cake is cooked and cooled place on plate.
7.   Cover the middle of cake in set jelly, place back in fridge for 10 minutes.
8.   Cover the jelly and cake in chocolate ganache. This could take a while to make it work properly.
9.   Place in fridge and serve when set! Lovely, lovely!
Let me know what you think: jess@jesssmesses.co.uk