Spinach Spaghetti and Red Velvet Brownies
Some recipes to get you through the tail end of winter and of course Valentine’s day
Tuna, Olive and Spinach Spaghetti
Ingredients
240g wholemeal spaghetti
1 tsp olive oil
1 red onion
2 x 110g cans tuna in olive oil, drained
50g black olives
1 lemon
160g baby spinach
1tbsp chopped dill
1 tbsp chopped parsley
Method
1. Bring a large pan of salted water to the boil. Add the spaghetti, lower the heat to medium and cook for 10 mins, until al dente.
2. Meanwhile, heat the oil in a large, lidded frying pan over a medium heat. Cook the onion until softened; about 5-6 mins. Then, flake in the tuna and add in the olives, lemon zest, juice and spinach. Stir together and cover, then leave to cook for 3 mins. Turn off the heat, leaving it covered for 5 mins, until the spinach has wilted
3. Drain the pasta, reserving 150ml of the cooking water. Add the pasta to the tuna mixture and toss together, adding a good splash of the reserved water. Add most of the herbs, toss together and season with black pepper. Divide between bowls, and top with the remaining herbs.
Red Velvet Brownies
Ingredients, For the soup
For the brownies:
200g dark chocolate
135g milk chocolate
185g slightly salted butter, diced
275g soft light brown sugar
3 eggs
2tsp red food colouring (amount will depend on the brand you use)
85g plain flour
40g cocoa powder
For the frosting:
150g soft cheese
1tsp vanilla bean paste or flavouring
50g icing sugar
50g butter, softened
Method
1. Heat an oven to gas 4, 180°C, fan 160°C and line a square brownie tray or baking tin with non-stick parchment.
2. Roughly chop the dark and milk chocolate and set aside 150g for the topping. Put the rest in a small pan with the butter and sugar then heatuntil melted, stirring occasionally.
3. Once the chocolate is melted, remove to a mixing bowl and cool slightly. Clean out the pan and use it to melt the rest of the chocolate then set aside.
4. Stir the eggs, one by one, into the melted chocolate in the mixing bowl then add the red food colouring until the mixture is a deep red colour.
5. Sieve over the flour and cocoa powder, fold to combine and pour into the prepared tin.
6. Pour the melted chocolate from the pan onto the surface of the brownie in four evenly spaced lines and use a toothpick to create a ripple effect.
7. Bake on the middle shelf for 25 mins, adding a few minutes more if you prefer firmer brownies. Cool in the tin for about 10 mins then remove and cool on a wire rack.
8. Beat the soft cheese, vanilla, icing sugar and butter until light and fluffy. Once the brownies are cool, trim off the edges and cut into nine even squares. Spread with the icing using a palette knife, keep chilled once iced.
Tip: To make these extra special, use a heart cutter to stamp out hearts from pink or red royal icing and stick one in the middle of each iced brownie