Written by Melbourne chefs and authors Michele Curtis and Alan Campion, In the Kitchen was first published in 2008. The new edition released last month features more than 700 recipes including chapters on everything from pantry basics such as stocks, sauces and dressings, to “bowl food”, “30-minute dinners”, pastries and bread.
Although fresh raspberries are no longer in season, the authors say frozen fruit works just as well in this recipe.
Pistachio, White Chocolate and Raspberry Blondies
200g soft butter
400g white chocolate melts (buttons)
220g caster (superfine) sugar
2 teaspoons natural vanilla extract
300g (2 cups) plain (all-purpose) flour
100g (2/3 cup) self-raising flour
180g pistachio nuts
200g raspberries (frozen are fine)
Preheat the oven to 150C. Butter and line a 27.5cm × 13cm × 3.5cm baking tray with baking paper.
Melt the butter and chocolate together, either by placing them in a bowl over a saucepan of simmering water, or in the microwave on Low.
Transfer to a mixing bowl and whisk in the sugar, eggs and vanilla. Fold through the sifted flours. Finally stir through the melted chocolate mixture and pistachio nuts.
Pour the mixture into the prepared tray and scatter the raspberries over the top. Bake for 35 minutes or until just cooked. Allow to cool before cutting into 12 pieces.
Note: Image does not appear in the book but is provided courtesy of the photographer and author.
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