Hellmann’s Mayonnaise Chocolate Brownies

This week I was invited to attend an event by Hellmann’s who want to inspire us with simple recipes using Hellmann’s Mayonnaise as an ingredient in cooking.

When I think of Hellmann’s, my immediate thought is that of a large dollop (or two) served with some lovely chips. I am also slightly in love with mayonnaise with pizza (am I strange?!)  However, Hellmann’s are keen to demonstrate that their mayonnaise is not just a condiment – it is a versatile ingredient to cook with too…even in chocolate brownies!

Posh Brownies – Photo Hellmann’s

But surely loads of mayo can’t be healthy?! Well actually, Hellmann’s are also keen to point out that since their ‘Real’ mayonnaise is made with free range eggs, vinegar and rapeseed oil (which naturally contains Omega 3 and mono and polyunsaturated fats) if you use Hellmann’s in place of butter you can reduce the saturated fat content of a recipe.

For example, thinking of the family favourite ‘mash potato’, you can cut up to 85% of the saturated fat if you swap any butter you would have added with a dollop of Hellmann’s.  Interestingly, using the mayo in brownies (also in place of butter) reduces their saturated fat by 55%. Bonus.

So, to inspire people to get creative with their mayo, Hellmann’s have devised some easy-to-make recipes for you to try, which are all available at http://www.hellmanns.co.uk/ along with all the nutritional values and information.

On the night in question, the recipes were prepared by food stylist and cook Genevieve Taylor.  We tried the Lemon and Garlic Roasted Salmon with Colcannon Mash and the Smoked Haddock Cakes with Mustard Mayo.  I really enjoyed both the savoury dishes, the topping on the salmon was yummy and my kids would love the haddock fish cakes. I will definitely be trying all the recipes at home (see below).

Lemon & Garlic Roasted Salmon with Roasted Tomatoes – photo Hellmann’s

“Loved Up” Mash – Colcannon – photo Hellmann’s

Smoked Haddock Cakes with Mustard Mayo – Photo Hellmann’s

Hellmann’s also gave us a huge pink mixing bowl full of all the ingredients for their ‘Posh Brownies’ so I gave them a go at home to see how they turned out (well, it would have been rude not too since I had all the ingredients to hand!)  They were, indeed, simple and quick to make and I can’t say that swapping the butter for Hellmann’s was bad at all!  They were crispy on top and gooey on the inside.  My only tweak, since I am partial to extra-gooey brownies, was to add two (quite black) mashed bananas – so you could try that too.

My gooey brownies made with Hellmann’s Mayo!

On a roll, I also came up with my own quick pasta recipe, perfect for a low-hassle kids’ tea – using Hellmann’s as a stir through sauce just at the end – Tuna Fish Pasta & Peas with Hellmann’s Mayo – see below for recipe.  If you happen to shop at Sainsbury’s, Hellmann’s is on special offer and they are donating some of the profits from sales to Comic Relief.

Ren’s Tuna Fish Pasta & Peas with Hellmann’s Mayo (own recipe)

For more recipes and inspiration visit http://www.hellmanns.co.uk/ and if you try of the recipes yourself, don’t forget to let me know how you got on by leaving me a comment in the box below!

Hellmann’s Recipes (printed with permission)



Lemon & Garlic Roasted Salmon with Roasted Tomatoes
Serves 4


Ingredients
1 tsp lemon juice
4 dollops* of Hellmann’s Light Mayonnaise
1 tsp crushed garlic
4 salmon fillets
250g cherry tomatoes
*A dollop is one level tablespoon of Hellmann’s mayonnaise (15ml)
Method
Mix together the lemon juice, mayonnaise and garlic.
Drizzle over the salmon fillets and tomatoes.
Bake at 170°C for 15 minutes.

‘Loved Up’ Colcannon Mash
Serves 4-6

Ingredients
500g cooked potatoes
25ml milk (semi skimmed)
4 dollops* of Hellmann’s Real Mayonnaise
1 large white onion, finely sliced
150g cabbage, shredded
1.5 tbsp olive oil
*A dollop is one level tablespoon of Hellmann’s mayonnaise (15ml)

Method

Peel potatoes and boil in unsalted water until soft.
Mash with milk and mayonnaise.
While potatoes are boiling, blanch the cabbage.
Fry the onions in oil until caramelised, then add the par-boiled cabbage.
Fry together over a medium heat for 4-5 minutes.
Add to the mash and serve.

Posh Brownies “For an occasional treat”
Makes 16

Ingredients
40g plain flour
1 tsp baking powder
25g cocoa powder
140g plain chocolate, broken into small pieces
3 medium eggs
225g caster sugar
1 tsp vanilla essence
8 dollops of Hellmann’s Real Mayonnaise (110g)
55g walnuts, finely chopped

Method
Lightly grease a 23cm square cake tin and line with baking paper.
Sift the flour with the baking powder and cocoa.
Put the chocolate into a heat proof bowl over a saucepan of hot water and leave until melted (alternatively, microwave on medium power, stirring occasionally, until just melted).
In a large bowl, whisk the eggs with the sugar and vanilla until slightly thickened.
Whisk in the chocolate mixture.
Fold in the flour mixture, mayonnaise and walnuts.
Pour into the prepared tin and bake in a preheated oven at 160°C for about 30-35 minutes or until a skewer inserted in the centre comes out clean.
Leave to cool in the tin before cutting into squares

For nutritional information see http://www.hellmanns.co.uk/

Ren’s Tuna Fish Pasta and Peas with Hellmann’s Mayo
Serves 4

Ingredients
250g uncooked pasta
200 g frozen peas
1.5 tbsp olive oil or rapeseed oil
1 onion, finely sliced
200g mushrooms (about 10) sliced
1 tin tuna
3 dollops* of Hellmann’s Real Mayonnaise
*A dollop is one level tablespoon of Hellmann’s mayonnaise (15ml)

Method
Cook the pasta according to the packet instructions. With three minutes to go, add the frozen peas and cook together.
In a frying pan, gently fry the onions and mushrooms until soft.
Drain the pasta and peas, drain the tuna.
Add the tuna, onion and mushrooms to the pasta and add your Hellmann’s mayonnaise.
Stir well and serve or eat when cold for lunch!

It was also lovely to meet some fellow bloggers at the event, including Sarah from Maison Cupcake and Helen from Fuss Free Flavours, as well as Genevieve Taylor and Alan Rosenthal who I had to nick-name ‘Mr & Mrs Stew’ since they have both very recently had cook books published entirely on the subject of Stew! 

Alan author of Stewed! and Genevieve author of Stew!
Thank you to Frank PR and Hellmann’s for hosting this fun event at La Cucina Caldesi.

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Comments

  1. Sarah, Maison Cupcake says

    >Oh cool, I like the idea of bananas being added. I reckon that's just what they needed! So pleased to meet you that night!

  2. Fabulicious Food says

    >Hi Helen, thanks. I feared if I didn't write as soon as I could grab the chance it would never get a mention! The brownies were good, I wouln'dt be able to tell they were made with mayo on a taste test! I will also try your pesto and mayo combo, I live red pesto so will try it with that.

    It was lovely to meet you, have a wonderful weekend. Ren

  3. Helen @ Fuss Free Flavours says

    >Goodness me you are quick!

    I'll be copying you and making the brownies with bananas too I think.

    Mayo and pesto makes a fab pasta sauce. It was a staple in my uni days.