arteria umbilicalis (medicine) and Chocolate brownies (recipes)

arteria umbilicalis (medicine)

arteria umbilicalis -->
umbilical artery
<anatomy, artery> Before birth the arteria is a continuation of the internal iliac; after birth it is obliterated between the bladder and umbilicus, forming the medial umbilical ligament, the remaining portion, between the internal iliac artery and bladder, being reduced in size and giving off the superior vesical arteries.

Synonym: arteria umbilicalis.

Chocolate brownies (recipes)

Serves 9

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Ingredients

170g/6oz self-raising floursalt2 tbsp cocoa powder170g/6oz caster sugar5 tbsp sunflower oil, plus extra for greasing230ml/8fl oz sweetened soya milk1 tsp vanilla extract

Method

1. Pre-heat the oven to 180C/350F/Gas 4.2. Grease and flour a 20cm/8in square cake tin with some of the sunflower oil.3. In a bowl sift together the flour, salt, cocoa powder and sugar. 4. Add the oil, soya milk and vanilla extract, and mix carefully together until completely mixed.5. Pour into the tin, and bake for about 25 minutes, until the brownies spring back when gently pressed.6. Leave to cool for five minutes, then turn out onto a wire rack.

Other ways:

Serves - makes 9

Cooking and preparation

10 minutes preparation, 40 minutes Cooking

Ingredients

115g/4oz unsalted butter, softened, plus extra for greasing

170g/6oz caster sugar

2 free-range eggs

40g/1½ oz plain chocolate (minimum 65% cocoa solids)

55g/2oz pecans (optional)

1 tsp vanilla extract

2 tsp instant coffee granules

2 tbsp warm water

1 tsp Baking powder

55g/2oz plain flour

55g/2oz cocoa powder

To serve

icing sugar, for dusting

Method

1. Preheat the oven to 180C/350F/Gas 4.

2. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick Baking parchment.

3. In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.

4. Chop the chocolate and put to one side.

5. Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract.

6. Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.

7. Add the Baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet.

8. Spoon the brownie batter into the prepared tin and level out the top with a spatula.

9. Bake in the oven for 35-40 minutes. Allow to cool in the tin for ten minutes, then place on a wire rack to cool.

10. To serve, cut into rectangles and dust with icing sugar.

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Step by Step

Step 1

Preheat the oven to 180C/350F/Gas 4.

Step 2

Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick Baking parchment.

Step 3

In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.

Step 4

Chop the chocolate and put to one side.

Step 5

Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract.

Step 6

Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.

Step 7

Add the Baking powder, then sift in the flour and cocoa powder. Mix well.

Step 8

Spoon the brownie batter into the prepared tin and level out the top with a spatula.

Step 9

Bake in the oven for 35-40 minutes. Allow to cool in the tin for ten minutes, then place on a wire rack to cool.

Step 10

To serve, cut into rectangles and dust with icing sugar.

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