Phew, that’s the first week of Daily Brunch with Ocado over! Hope you loved watching it. Simon cooked up two great recipes today – some indulgent brownies and a big bowl of comfort food. Try them out this weekend.
These Chocolate Cheesecake Brownies are one of Simon’s most popular Sunday Brunch recipes. Dark and gooey, with creamy cheesecake marbled through rich dark chocolate, these would be delicious as a dinner party dessert with red berries and crème fraîche, or as an afternoon treat with a cup of tea.
- Serves 12
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
For the Brownies
- 150g butter
- 225g 70% cocoa solids dark chocolate
- 225g caster sugar
- 3 eggs
- 50ml brandy
- 1 vanilla pod, seeds scraped out and reserved
- 100g plain flour
For the Cheesecake mix
- 150g full fat cream cheese
- 50g caster sugar
- 1 egg
- Zest of half an orange
- Heat the chocolate and butter in a bowl over barely simmering water, stirring until completely melted and combined. Remove the bowl and cool slightly.
- Add the 3 eggs, caster sugar, vanilla seeds and brandy. Whisk with an electric whisk.
- Sift in the flour and fold in gently to combine.
- In a separate bowl, beat the cream cheese, one egg, orange zest and 50g caster sugar until smooth, to make the cheesecake layer.
- Spoon the chocolate mix into an 8″ square greased, lined tin.
- Pour over the cream cheese mix and draw a knife through the mixtures to create a marbled effect.
- Bake at 160˚C for 30 minutes.
- Allow to cool, then cut into squares. Serve the brownie squares with crème fraîche.
This creamy and cheesy gratin combines two delicious fish: smoked haddock and smoked salmon, for a warming autumn dinner. For an added crunch, Simon has topped the gratin with chopped hazelnuts. This indulgent dinner is perfect Friday night food, served with a fresh green salad.
- Serves 4
- Preparation Time: 45 minutes
- Cooking Time: 20 minutes
- 300ml/10fl oz full-fat milk
- 1 bay leaf
- 300g smoked haddock
- 100g smoked salmon trimmings
- 50g/2oz unsalted butter
- 25g/1oz plain flour
- Pinch cayenne pepper
- 1 tsp celery salt
- 1 tbsp capers
- 1 tbsp Dijon mustard
- 125ml/4fl oz double cream
- 50ml/2fl oz full-fat milk and double cream, mixed together
- 100g/6oz mature cheddar, grated
- 75g/3oz Parmesan, grated
- 400g/14oz new potatoes, cooked, cut into thick slices
- 150g/5½oz baby spinach
For the topping
- 125g/4oz breadcrumbs
- 100g/2oz unsalted butter, in cubes
- 50g/2oz shelled hazelnuts, crushed
- 1 tbsp chopped fresh parsley
- Preheat the oven to 180˚C/350˚F/Gas 4
- Place the milk and bay leaf in a saucepan and bring to a gentle simmer. Add the haddock and gently poach in the milk for five minutes. Remove from the heat and allow to cool, retaining the poaching liquid.
- Meanwhile, melt the butter in a saucepan. Add the flour, cayenne pepper and celery salt and cook for two minutes.
- Add the Dijon mustard and cream to the mixture, a little at a time, and cook for 3-4 minutes.
- Loosen with some of the poaching liquid. Stir in the cheddar, capers and parmesan and keep stirring until the cheese has melted into the sauce.
- Place a layer of potatoes into a large baking dish. Cover with a layer of spinach, followed by large chunks of the poached haddock and pieces of smoked salmon. Spoon over the sauce.
- For the topping, rub together the breadcrumbs, butter, nuts and Sprinkle the topping over the dish.
- Place in the oven and cook for 20 minutes, or until golden-brown and bubbling. Serve with watercress salad.
Don’t forget you can find all the recipes so far in the Recipes section of ocado.com
Have a lovely time cooking this weekend,
Naomi, PR and Social Media Executive