Living in the Kitchen

I am loving my kitchen at the moment. My new flat has lots of countertop space and it makes for fabulous cooking. These are two recipes that i tried last week that will be in my "to do again" book.
Scrummy Brownies


POINTS® value: 1.5


Ingredients


3 medium egg(s)
30 g cocoa powder
80 g half-fat butter
1 teaspoon vanilla essence
50 g self raising flour
150 g caster sugar


Insturctions


Whisk the eggs and caster sugar together. Whisk in the cocoa, vanilla and flour. Melt the butter and then whisk into the mix. Pour into a lined square baking tin greased with a spray of fry lite. Bake in oven preheated to 180 C for approx. 10 minutes . Check if the brownies are ready by putting a thin knife or skewer into the tin, if it comes out clean of mixture they are done, if not leave a little longer. When done, take out the tin, cut into 16 squares and leave to cool in the tin. When cool, turn them out and enjoy!
I found this recipe on the community board of WeightWatchers and decided that it looked too go to pass by. This is now definately one of my all time favourites and i have already made this twice. The first time i added some green leafies to it and the second time it was just as the recipe called for. Both times it was totally yum. The only thing that i did not add either time was the cumin but perhaps next time i will give that a go too.

Quick and Easy Butternut Soup

From the kitchen of SARAHBOX

Estimated POINTS® value Per Serving 0
Servings 4

Soups Community built Recipe

Ingredients

1 Butternut Squash
1 onion
1 1/2 pints chicken or vegetable stock
1 tsp olive oil
Salt and Pepper
1 tsp cumin (optional)
Few drops Worcestershire Sauce (optional)

Instructions

Finely chop the onion and gentl fry in the olive oil to soften.
Meanwhile, chop the butternut squash into 1 inch cubes.
Add butternut squash and hot stock to the pan and boil for 15 minutes, or until squash is soft.
Whizz in a food processor and season to taste, adding cumin or Worcestershire sauce if desired.