Belgianbrowniecocktail Recipes

CLASSIC BELLINI COCKTAIL

Steps:

• Pour peach juice into a champagne flute. Slowly pour sparkling wine over peach juice; let sit until liquids have blended, about 1 minute. Pour raspberry juice over champagne mixture.

BELGIAN BROWNIE COCKTAIL

Steps:

• Pour the gin, cognac and chocolate liqueur over the ice cubes.
• Fill with heavy cream.
• Stir gently.

BELGIAN BROWNIES

Steps:

• Roughly chop the chocolate. Place in a medium-sized bowl and add the butter.
• Place the bowl over a saucepan of simmering water, creating a double boiler. Heat, stirring constantly, until the butter and chocolate have melted together. Transfer to a large bowl and set aside.
• Preheat the oven to 325'°F.
• Sift together the flour and sugar, then stir into the chocolate. Add the eggs and mix well.
• Allow to rest at room temperature for 30 minutes. The batter will thicken.
• Line a muffin tin with liners. Scoop the brownie mixture evenly between the liners.
• Cook for 30-35 minutes. The brownies will still be moist when done, but they will puff up and fall slightly when cooling.

BELGIAN BUNS

Steps:

• Mix the flour, yeast, caster sugar and 1 tsp sea salt in a large bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well a soft dough forms. If it feels dry, add a bit of warm water, if it feels too sticky and wet, add 1 tbsp flour.
• Dust a work surface with flour and tip the mixture onto it. Knead the dough until it feels smooth and elastic. Shape into a ball and put in a large, lightly floured bowl. Cover and leave to rise in a warm place for 1 hr or until doubled in size. Or, leave to prove in the fridge overnight, removing 45 mins before continuing.
• Line a large baking tray with non-stick baking paper. Lightly dust a work surface and roll out the dough to 30 x 45cm. Evenly spread the lemon curd over the dough and sprinkle with the sultanas. Roll the dough up lengthways from the shortest side, like a Swiss roll, to form a log. Cut into 12 equal sized buns with a sharp knife, egg-washing the loose end of the pastry and pressing it down, so it doesn't unravel. Arrange, spread apart, on the prepared baking tray, cover, and leave to prove for 45 mins until doubled in size.
• Heat the oven to 200C/180C fan/gas 6. Brush the buns with a little egg wash. Bake for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. Leave to cool.
• Meanwhile, sieve the icing sugar and mix with 3 tbsp water until a thick, white icing forms. Spread the icing on top of the buns with the back of a spoon, then put a cherry in the middle of each one.

BLOODIED BELGIAN

Steps:

• 1. Fill a cocktail shaker halfway full with ice cubes. Add the Scotch, vermouth, and blood orange juice and shake until blended.
• 2. Strain into a cocktail glass. Top with the ale, drop in the cherries for garnish, and serve.

BELGIAN CHOCOLATE BISCUITS

Steps:

• Preheat the oven to 190oC/Gas mark 5 and grease a baking tray.
• Cream together the margarine and the sugar until light and fluffy. Stir in the flour and the cocoa to form a dough like ball, then add the vanilla essence.
• Roll the mixture into marble sized balls and place on the baking tray before flattening with a cold fork. Then place in the oven to bake for about 9 minutes.
• When they are removed from the oven leave them on the tray for roughly 5 minutes before placing on a cooling rack.
• Optional: for the filling you mix the butter and the sugar then add the rest of ingredients. When the biscuits have cooled you can use this to sandwich them.