Words & Brush Weekender: Easy listening music and chat, Friday 11th April 2025, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 11th April 2025, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

Tom Jones "It's Not Unusual" (April 21, 1968)

Hetty and the Jazzato Band - Volare (Nel Blu Dipinto di Blu)

Alan Sherman - the Hat Dance

Kenny Rogers - Ruby, Don't Take Your Love to Town

Sam Cooke - The Best Things In Life Are Free

Hetty Loxton- Softly As In A Morning Sunrise

Quando, Quando, Quando by Joyce Partise

The Marvelettes - I want a guy

Vivaldi, The Four Seasons, Spring (La Primavera), 1st movement

The Beatles- Twist And Shout 

🎤🔊🎼🎹🎷🎺🎸🎻🔊🎼🎹

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Words & Brush Recipe Corner: ONE-INGREDIENT SORBET

  ONE-INGREDIENT SORBET

By Lisa Starr

www.lisa-starr.com

 ONE-INGREDIENT SORBET

 “What you put into a recipe is what you get out,” is a line I regularly use in my cookery classes.

“If you only put three ingredients into a dish then you can only expect to get three Flavors out.”

This one-ingredient clementine sorbet is the exception that makes the rule.

Made with nothing but clementine segments - you can add coconut cream or honey, but you really don't have to - it's silken smooth and wonderfully refreshing.

It makes the perfect Pesach dessert but don't wait until then to put this deliciousness to the test.

Clementines are at their peak right now and a bowlful of fruitful goodness awaits.

It's the power of one….and it's yours to explore.

 GO AT ORANGE CLEMENTINE SORBET

Ingredients:
 

Clementine segments
Honey (optional)
Coconut cream (optional)

Directions:

1: Peel clementines and squeeze out seeds from segments. Try to find seedless clementines or look for those with minimal seeds.

2: Freeze until solid then remove from freezer 5 minutes before you want to make sorbet.

3: Place segments in a food processor and process till creamy. Mixture will be icy at first but, as you continue processing, it turns into a silken sorbet.

4: Ideally serve immediately though it can be frozen.

 

COOK'S NOTES: I don't use honey or coconut cream in my sorbet as it is wonderfully refreshing with just the processed, creamy-tasting fruit. You can, however, add a few Spoonfuls of honey and a little coconut cream for a sweeter or creamier result. 

 Squeeze out pips as they are bitter but there is no need to attempt to remove the outer sheath of each segment as this is blended in. This 'recipe' can be used for strawberries and a variety of other fruits too but is especially delicious now when 'Clementina' are sweet and plentiful. Keep segments frozen always for the sweetest low-calorie, Vegetarian (parve) treat. 

I haven't given quantities as it all depends how many people you are serving. This easy-make recipe goes surprisingly far and you really don't need much fruit to fill your processor.

ENJOY !

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Words & Brush Weekender: Easy listening music and chat, Friday 4th April 2025, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 4th April 2025, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

Chantal Kreviazuk - Leaving On A Jet Plane

It Wasn't Me - '60s Tom Jones Style Shaggy Cover ft. Ariana Savalas - Postmodern Jukebox

Lemon Pipers - Green Tambourine

The Small Faces - Tin Soldier.1968

Gilbert O' Sullivan - Clair • 

The Turtles - Happy Together - 1967

18 Yellow Roses ~ Bobby Darin

Marianne Faithfull - Ruby Tuesday (1995)

Go Your Own Way - Fleetwood Mac - 1997

Ann-Margret BYE BYE BIRDIE title song

🎤🔊🎼🎹🎷🎺🎸🎻🔊🎼🎹

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Words & Brush Recipe Corner: Loaded Chocolate Brownies

LOADED CHOCOLATE BROWNIES

By Lisa Starr

www.lisa-starr.com

These Loaded Chocolate Brownies make the perfect vehicle for leftover cookies or chocolate bars.

Ingredients:

3/4 cup plain flour
½ teaspoon salt
½ cup cocoa

 170 grams butter
3 tablespoons vegetable oil
1 ½ cups white sugar, divided
2 teaspoons vanilla
2 large eggs plus 1 egg yolk
¾ cup chocolate chips
Chopped cookies *

* I made this super successfully with leftover chopped Tim Tams. Oreos work brilliantly too or any other chocolate covered cookie.

Directions: 

1: Preheat oven to 180 C and line a 20 cm square baking pan with baking paper and spray with non-stick spray.
2: Combine flour, salt and cocoa in a bowl and stir together.
3: Combine butter, oil and ½ cup of sugar in a bowl or saucepan and heat in the microwave or on the stovetop till butter is completely melted.
4: Whisk eggs, yolk and remaining sugar together for 30 seconds then stir in vanilla.

5: Slowly pour the warm butter mixture into the egg mixture, whisking by hand all the time, then stir in the flour mixture till just combined.
6: Fold in chocolate chips and half the chopped cookies and scrape into prepared tin, smooth top and press in remaining cookies. 
7: Bake for approximately 30 minutes - or until the top is just crusted over and edges are starting to crack - then remove from heat and allow to cool for 2 hours before slicing. 

COOK'S NOTES: Don't over-bake. Utterly delicious any way they are served but can be slightly heated and serve warm with ice cream to be extra fudgy. 

ENJOY !

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