After a lovely, relaxing time at the beach, we battled through traffic on Sunday – when the temps hit 41C (105F) – to come home and discover the air conditioning in our room and Ollie’s was blowing out nice hot air and no it wasn’t because we had it set to heating.
This is the same air conditioner that leaked through Ollie’s ceiling when he was a baby after it wasn’t serviced properly and I literally spent about 10 hours over 5 months battling the company to get them to take responsibility and pay for the ceiling repair.
Lucky for us the air con in the rest of the house was still working so for the past few nights Will and I have been in the spare room and Ollie has been camping out in the port-a-cot in my office. When I went in to get him on Monday morning he was fascinated standing up looking at everything around him including my very disorganised shelf of styling goodies.
We have pretty much had the air on since then and so begins the period of a nice chilled house and a terrifying electrical bill. We can’t not have it though. I couldn’t bake in at 30+ degree kitchen and we couldn’t have that. How would I create such delicacies as macadamia brownies with lemon myrtle?
The idea came to me, ok was given to me, at the Good Food and Wine show where I tasted an array of brownie flavours that I never would have dreamt of. The lemon myrtle particularly caught my eye and my tongue and my mind when to the little sachet of lemon myrtle in my pantry.
To make them even more Aussie, I added macadamia nuts instead of walnuts for that must-have crunch.
They were rich, they were gooey but the best part was the little hint of something unusual thanks to the lemon myrtle. I may have eaten the entire batch for dessert over the course of a week. Enjoy!
What about you? Where have you been inspired lately? Any air con disasters?
- 90g (3oz) unsalted butter
- 120g (4oz) dark chocolate, chopped
- 2 large free-range eggs, lightly beaten
- 225g (7.5oz) raw sugar
- 90g (3oz) wholemeal flour
- 1 tsp lemon myrtle
- 50g (2oz) macadamia meal
- 1/4 cup roasted, salted macadamias, chopped
- Icing sugar for dusting
- Pre-heat the oven to 160C (350F) fan-forced and grease and line a loaf tin so the paper extends over the long sides.
- Place the butter and dark chocolate in a large, microwave-safe bowl.
- Microwave for 20 seconds and take out and stir. If not smooth then return to the microwave for 20 seconds at a time.
- Set aside to cool for 5 minutes.
- Whisk in the eggs then the sugar.
- Stir through the flour, lemon myrtle and macadamia meal and then fold in the chopped macadamias.
- Spread into the tin and bake for 30-35 minutes.
- Leave to cool in the tin on a wire rack.
- Slice up and dust with icing sugar to serve.