Don’t look at that heading then look at me strangely OK? Yes, I DID say Avocado Chocolate Brownies and I am not joking. I have been having so much fun in my little kitchen with avocados since entering the #Afrikado “More than Just Guacamole” challenge. This week I wanted to try them in a dessert so sat here weighing the odds of a beautiful gluten free dense and healthy chocolate cake but ended up going with brownies….I mean it IS the name of my blog after all and my signature dish that I am known for.
Of course I am still enjoying avocado each morning in my green juice and to date I have escaped the flu that is hanging around waiting to grab unsuspecting victims. This is a first for me….I have a low immune system at the best of times and by now I have usually been in bed a few times already sweating it out, feeling miserable and being given all types of advice by family and friends as to what mixtures to drink and whether to put brandy or whisky in my hot toddies. . so far so good! And I have even stopped taking the Immuno boosters that I have been taking for the past 7 years! I am going to go and visit my brother and sister in law in the Free State soon – he suffered a severe stroke 2 weeks ago today and when he comes out of the rehab where he is receiving intensive therapy to try and get his paralyzed right side mobile and working and his speech flowing again I am going to visit and help take care of him for a while until they are into a routine and someone else can take over the chores. I am looking at my juicer from all angles and wondering how I am going to be able to fit it into my suitcase….but I am quite determined to take it along with me. I need my green juice every morning
Being innovative and daring with avos has been a lot of fun and I am learning a lot about this fabulous fruit and am so grateful to ZZ2 Farming for inviting me to step out of my guacamole zone and play a bit.
Here is my second entry to the #Afrikado challenge
Easy Avocado Chocolate Brownies
100g Creamed Avocado (replacing the butter with delicious healthy fats)
200g Dark Chocolate roughly chopped – use the best quality you can afford.
25g Cocoa Powder
100g Cake Flour
40g Almond Meal
2,5ml Baking Powder
3 Large Free Range or Organic Eggs
5ml Vanilla Extract
60ml Sour Cream, Buttermilk or Yoghurt
Optional – 90g Pecan Nuts, Walnuts or Hazelnuts – toasted and chopped
Preheat oven to 180°C
Line a 20cm square pan with parchment paper, leaving 2 inches hanging over all the sides. Brush parchment paper with melted butter
Break up chocolate and place into a glass bowl and microwave at 60% power on high for 1 – 2 minutes stirring about every 30 seconds or so. Set aside when melted and smooth.
Cream or blend the avocado and sift over the cocoa powder and mix together
Sift together flour, baking powder, almond meal & salt. Set aside.
Whisk together sugar, eggs, and vanilla extract until thick & pale
Add avocado mixture and the melted chocolate and mix until combined
Add flour mixture gently then, using a wooden spoon, mix until just combined. You really don’t want to over mix the batter
Add the sour cream or yoghurt and fold in again until just blended (Not beating too much ensures a squidgy fudgy brownie) then fold in the nuts if using
Pour batter into prepared pan. Spread evenly with spatula. Sprinkle over some good quality salt flakes.
Bake 20min then turn pan 180 deg and bake another 15-30 minutes, or until a cake tester comes out with a few crumbs but is not wet.
Let cool in pan completely then cover pan well with clingfilm and refrigerate for a few hours.
Remove from fridge about half an hour before serving.
Lift brownies out of pan, cut into squares with a hot sharp knife and sprinkle liberally with icing sugar before serving
Alternative topping : drizzle melted dark or white chocolate thinly in a zigzag pattern over tops of brownies (do this before cutting!)
Makes 16 brownies (depending how you cut them!!)
General consensus from my tasters: These brownies are fudgey, rich and dark with an intensely chocolatey flavour. There was absolutely no taste of avocado in them, in fact some did not know that they had this magic healthy addition to them. The texture was definitely different to my usual brownie texture when made with butter but not unpleasant, just more dense.I used one orange flavoured Lindt and one 85% dark chocolate which my family thought a bit too bitter so in hindsight the 70% might have been better in this instance! The citrus flavour from the Lindt Orange was fabulous.
They were best eaten with ice cream and kept well for 3 days!
Take a peek at my previous entry to the #Afrikado Challenge and you can check out all the buzz and recipes on twitter at #Afrikado or follow@ZZ2Farming or myself @CollyWolly (points to link in the right sidebar)
PS I played some more today and am pretty happy I think with the results. The tasters will be around tomorrow to sample and critique my work so look out soon for the teaser photograph, to be followed by the recipe on the blog.
Top o’ the mornin’ to ye all…..and a Happy St. Paddy’s Day! Help ye’selves to one of my wicked Irish Moss Cupcakes! Wash it down wit a pint of ale and be merry! Today we are all Irish!
What is tat ye all are sayin’? It’s not St. Patrick’s Day today? It’s the 18th already? How can tat be? I started workin’ on tis post so much earlier but……aaaw…ye all caught tis lazy Irish colleen nappin again. ‘Appens more and more these days. And it was all tat ‘orrible Murphy fault anyways I tell ye. He has been hangin’ around here for te better part of tree weeks now – messin’ wit me ‘puter! And messin’ someting bad wit me head too! Well tats my excuse for tat anyway. I am hopin’ tat now he will leave me be and go chat up some other milk maids…… honestly ye’d all think he’d kissed te blarney stone wit all his blabbering! I won’t miss him one little bit I tell ye!
So I’m late, well just a wee bit for St. Patrick’s Day anyway, but in some parts of the world it is STILL the 17th so let me get on with this post quickly so I can at least not hang my head too low in shame. I really have had endless problems with my computer and today was a very bad day! But I seem to have it going so while things are looking up….here goes!
Last year I came across some cupcakes called Irish Car Bomb Cupcakes and I loved the sound of the ingredients although I felt that the name was rather offensive, even though there is a recognized alcoholic drink by the same name and many many links to cupcakes made from the same three alcohols used in the cocktail. So, I decided that I was going to bake the family some of these for St. Patrick’s Day this year (leaving the whiskey out of a bit of the ganache for the little boys). But, so as not to offend any readers all over the world who may have been affected in some way by the many acts of terrorism involving that despicable cowardly act, I decided to give my cupcakes a rather delightful name more suited to the day. I asked on facebook for ideas and one Irish friend came up with the name Dublin Moss Cupcakes. I rather liked that and decided to call mine Irish Moss Cupcakes…what do you think?
Now…..strictly speaking, there is absolutely nothing Irish about my cupcakes. My hubby could not find single cans of Guinness at our local bottle store and neither of us are ale drinkers so I decided to use a bottle of local Milk Stout that I had on the shelf in my pantry. Come to think of it now though I know a few leprechauns who would have relieved us of the other 5 cans! We did not have any Jameson Irish Whiskey in this house but we did have a bottle of J&B and of course there was no Bailey’s Irish Cream Liqueur either. There to save the day however was half a bottle of our delicious South Africa Amarula Cream liqueur in the cupboard So hey, these are a real twist on the original but let me tell you they are delicious! And because we are ALL Irish on St Patrick’s Day these are being passed on to you as my Irish Moss Cupcakes. Tell me that makes sense in an Irish kind of way please!
IRISH MOSS CUPCAKES
(inspired by and adapted from Sugar & Snapshots Blog)
Yield: 22 Cupcakes
Stout Chocolate Cupcakes
250ml Cocoa Powder
5ml Good Quality Instant Coffee Granules
250ml Stout beer or Guinness
625ml Cake or All-Purpose Flour
10ml Baking Powder
2 Extra Large Eggs
250ml Buttermilk or Greek Style Yoghurt (Sour cream could also be used)
Preheat the oven to 180°C
Line two muffin pans with paper cupcake liners
Melt the butter, stout and sifted cocoa powder together in a small saucepan over medium heat or in the microwave on high and whisk until smooth. Set aside and allow to cool while you make the batter
Sieve the flour, baking powder and salt together, add the sugar and set aside
In the bowl of your electric mixer beat the eggs and buttermilk together until smooth
Add the vinegar and mix in
Slowly pour the chocolate mixture into the egg mixture with the mixer running on a low speed then turn up to medium until all combined
Mix in the dry ingredients on low speed until just incorporated. Don’t over mix at this stage
Pour the batter into the cupcake liners, filling each one about ¾’s full
Bake for about 15 minutes or until a cake tester comes out clean
Allow to cool in the pans for 5-10 minutes then transfer to a wire rack and allow to cool completely before frosting
Whiskey Chocolate Ganache
125 ml Cream
120g Dark Chocolate (I used 70% cocoa solids) roughly chopped
15ml butter at room temperature
Heat the cream in the microwave until just below boiling point
Place butter and chocolate in a small mixing bowl
Pour the hot cream over and leave to stand for 2 minutes before whisking together until shiny and smooth
Add the whiskey and whisk in. Set aside until needed, whisking every now and again. As it cools it will thicken in consistency
3 Egg whites
185 ml Vanilla Flavoured Castor Sugar ( I always have this – fill a Consol or Mason Jar with Castor Sugar, split a Vanilla Pod and stick it into the sugar and seal. Refill as needed with sugar)
375g Butter (at room temperature)
125ml Icing (Confectioners) Sugar – sieved
80 ml cream Liqueur (I used Amarula of course)
In the metal bowl of your mixer whisk the egg whites and salt until frothy
Add the sugar and whisk on medium speed until incorporated
Now place your mixer bowl over a smallish saucepan of barely simmering water – the base must not touch the water
Continue whisking with a balloon whisk by hand until the sugar has dissolved into the egg whites and it is starting to look like meringue – test by rubbing a bit of the whites between your fingers and it is ready if no grains are felt. It doesn’t take too long to reach this stage – maybe 5 minutes
Return the bowl to the mixer stand and whisk on high until the mixture has cooled and is almost tripled in volume. It needs to be glossy and at the stiff peak stage
Divide the butter into 4 and add one portion at a time, whisking well to incorporate between each addition – it will thin the frosting down a bit but will build up again to a fluffy consistency
Add the icing sugar and beat in well
Pour in the liqueur and whisk well
I added a bit of green food colouring gel to make it a soft green shade
Fit a piping bag with a star nozzle and fill with the frosting
To decorate the cupcakes:
It seems that most people make a filling of the ganache by removing a scoop of each cupcake and piping in a bit of ganache but I was running late so just spread a thin layer of the cooled thickened ganache onto each cupcake with a spatula, allowed it to stand for 10 minutes and then piped the buttercream on top.
I have to say, this was the most amazing buttercream and I will most definitely use it often!
Enjoy! And I will be back as soon as I can with a delicious exotic mushroom and blue cheese risotto!
Happy week everyone! Almost Easter holidays and my two young hooligans will be invading my space again! Where does the time go?
So I went forth and, finding the Hand of God, trod gladly into the night
And He led me toward the hills and the breaking of day in the lone East.
So, heart, be still!
What need our little life, our human life, to know if God hath comprehension?
In all the dizzy strife of things, both high and low, God hideth His intention.
The Desert 1908
Marie Louise Haskins 1876 – 1957
HAPPY NEW YEAR! Personally I was very happy to see the end of 2012 and I waved it goodbye last night with a smile on my face and a glass of champagne in my hand! It was a year of solitude and suffering for me (in among so many great blessings too and I do prefer to focus on those rather than the negatives) but thankfully that is at an end now and, although I am not completely healed….yet….. I am looking forward with great anticipation to 2013 and all it’s new promises. And a delicious steak that I have been promised as soon as I am able to manage it I do wish each and every one of you the very best of everything, the realization of your heart desires, happiness, love and good health throughout the year that lies ahead of all of us, a blank book, it’s pages clean and waiting for each of us to write our life story in it. I pray it is going to be a best seller, bigger and better by far than 50 Shades of Grey or whatever, and definitely in better grammatical style Speaking about “that book trilogy” my grandsons have been some of my greatest blessings this year during my enforced stay at home. For those who do not know I have been going through a series of reconstructive oral surgical procedures so socializing was out of the question….as was eating regular food. I have spent 18 months drinking smoothies and slurping up soups, custard, jelly, soft ice cream and baby gloop. Not much fun in that and so any entertaining from the grandsons and my faithful pooch, Tasha, became the highlight of my days! One day my daughter sent over the first of the Fifty Shades of Grey books for me to read (now remember I had no desire to read so she said this would definitely pique my interest and get me reading HAHA) So 4 yr old Jay brought the book in and said “Here is Fifty Shades of Grey for you to read Nan.” So I gave him a sort of smirk and said thank you (while wondering why HE had to bring the book in to me) and over the following weeks I desperately tried to get those pages to turn but somehow not even that worked for me. It was not my type of book at all (sorry darling daughter) and I just could not get into that animal Christians head at all….so the book sat on my bedside table, largely unread, I dont think I got past page 20 if that. Until the day Jay walked in and asked very conversationally “So did you enjoy Fifty Shades of Grey Nan?” And I replied that I had not read it…..his response: “WOT?? But everybody I know has read that book Nan and they all thought it was fantastic!” I panicked briefly, wondering if he had actually read the book surreptitiously and was going to ask me what parts I did NOT enjoy and then I remembered he was only 4 after all
Over and above no desire to read books I have been struggling to write and have had absolutely no inclination to read any blogs, I have been suffering from deep depression which does remove one’s ability to enjoy those simple pleasures but, with good medication, I am doing much better and I promised myself that even if I only wrote down 3 lines along with some photographs I was going to be doing a blog post today. So, here I am fulfilling that promise. And I will try, for now, to do at least 2 posts a month, if not more. I am not short of photographs of food that I have taken and laboriously edited over the past months, I certainly kept myself busy during the long days and it is something that gives me a lot of pleasure so I clung to it and did lots of photography and editing. My beloved has stood by me throughout this journey and has supported and cared for me so very well. I am indeed fortunate and very blessed to have a husband of his caliber and I appreciate him so much. Not being able to socialize means that I have not done the shopping either, he has done all of that. I am so keen to get to a mall sometime soon and just take hours of browsing to see whats new on the shelves. I have not been to church in 18 months and cannot wait to accompany him once again and sit under God’s word. So 2013 is going to hold a LOT of changes for me! And I welcome them with open arms, as I welcomed the new year in. I think, in general, among all the people I have been in communication with, 2012 has not been a great year. So many folk I know have suffered so much, certainly more than I have! My sister in law lost her beloved husband of almost 4 years very suddenly to a pulmonary embolism and she is walking into the future alone, trying to sort out her life that was thrown into such turmoil in an instant. Hubby and I will be walking alongside her so that she is NOT alone. We can encourage, support and care for her along the way. Fortunately her faith has deepened and strengthened through this. I encourage all of you to reach out to someone during this new year and to find out what their troubles are and to walk the distance with them. All is not always as it seems and so many are suffering behind the cheery, brave smiles that are the facade for the general public to see. We ALL need someone to support and help us…we all need company, we all need a shoulder sometimes…we all need someone to bounce possibly our deepest dreams and desires off to get the courage needed to go out and succeed. Maybe we are stuck in a cycle of abuse in the home and all we need is someone to tell us we are worthy of so much more and don’t deserve what is being dished out to us…..so many possibilities exist where we can come alongside someone and help lift their life’s burdens, just a little bit, and make 2013 a better year for everyone!
And on that note, caring is sharing so here is a very easy cookie recipe that I make every Christmas holiday and everyone enjoys it so much. I may have them somewhere in my blog archive on my original blog but I think they need a new introduction and a dusting off. Try them, you will be so surprised at how easy they are and they just don’t fail…..they make wonderful Christmas (or any time) gifts for family and friends, or elderly neighbors and when the boys visit their little hands are always reaching out for just one more butter cookie!
CRISPY CURRANT BUTTER COOKIES
250g Butter at room temperature
120g Castor Sugar
300g Cake Flour
125g Corn Flour
2,5ml Vanilla Extract
100g Currants – washed and dried well
Icing (Confectionery) Sugar or Castor Sugar for sprinkling
I added the finely grated zest of half a ClemenGold to my dough. It was a very good addition and gave these already delightful cookies a delicious citrus boost!
Preheat oven to 180 oC
Line a large cookie sheet with parchment paper
Place butter and sugar into mixing bowl and beat until very pale and creamy
Sift flour, corn flour & salt into a bowl then add to batter together with the currants
Incorporate the dry ingredients into the batter using a dough hook or a wooden spoon (I use my K blade on my Kenwood mixer)
Using your hands roll 15g amounts of dough into neat walnut sized balls and place in rows on the lined cookie sheet
Flatten each ball gently with a fork – it’s a stiff dough so will crack slightly around edges
Bake 10 – 12 minutes in the centre of the oven (mine baked for 12 exactly)
Leave to cool for 10 minutes on the baking sheet then sprinkle with icing or castor sugar
Remove gently with a spatula and leave to cool completely on a cooling rack
Pack into airtight containers when cold
Makes about 60 cookies – that is if you can resist the fabulous tasting dough while rolling it into balls!
Phew, I’m done, and I wrote more than 3 lines too!
Have a great week everyone, I promise I will be back soon
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So it took longer than a couple of days to do this post (due to unforeseen circumstances) and here we are already into next month! A part of me is very gleeful about the time that is going by so fast because I need it to fly by so that I can complete my reconstructive surgery journey. I have just one final procedure to face and timing for the operation depends on the condition of my bone when I have my x-ray mid October. Possibly December but I was told more likely January! Of course I am holding out for end November! Ever the optimist…..
At the same time as I have been undergoing this metamorphosis my blog has been undergoing some serious changes itself and it is now ready to be launched for the world to see. This is all very exciting for me as I have finally become the owner of my own domain and self hosted blog for the first time. I must be growing up at last! My friend and IT Ninja Fritz from Real Men Can Cook (and they can!) has been squirreling away in the background whenever he has a spare moment, mostly late at night when regular folk are sleeping, migrating the blog from wordpress.com onto a self-hosted WordPress installation, pulling all the content across and implementing the new template that I bought. A few other modifications and voila! Brand spanking new Browniegirl blog! I hope everyone is going to love it as much as I do. Going self hosted means that I am able to add and change things and also I am now in a position to host advertisements on my blog, the first of which you will see go live this week. The lovely header was designed by Jackie Buss from Inspired by Food and she is also designing a couple of other new bits and bobs for me. I am deeply grateful to these two lovely young people for all the help and input! There are still a few features to add and change but those will come as
I we get the time to tinker!
I recently joined the Bloglovin’ family as a way to subscribe to blogs and I am loving it. It is a great way of receiving notification of new posts to all your favourite reads in one email and you can very easily add or remove blogs to your subscription. I like that because it means just one email, I can glance through the links and see which posts might interest me and then go and read them. No filling up of the inbox with an alert from every blog that I have subscribed to! Sadly when you move away from wordpress.com your current subscribers cannot be moved over to the new site. I would hate to lose even one of you precious readers, so I am also registering the new Browniegirl blog with Bloglovin’ which will give you all the easy option of subscribing to my posts. It is very quick and easy to sign up (you only need an email and password) and I am ardently hoping that you will all make this move with me. I look forward to sharing lots of delicious new recipes and food stories and memories with everyone on my brand spanking new blog.
To celebrate the new blog I am sharing a really easy and sweet recipe with you…this one comes from my childhood and is something I have made over the years for my own children. My mom used to call these Sunburnt Fingers but I have never known why. Maybe the shape she cut them into (they were more rectangular than the squares I make) and the colour? She used less cocoa than I do but then I prefer darker chocolate.
Please do pop over and get the recipe and remember to sign up with Bloglovin and follow my blog so that you won’t miss out on any posts. This current site that you are reading now will remain active for a short period to redirect non subscribed readers to the new blog and it will then be closed.
I look forward to seeing you all on the flip side and remember please….comments are the lifeline of any blog. I love interacting with my readers so lurkers, do step out of the shadows and “meet” me
With gratitude to all those who have read this blog over the past couple of years. I look forward to making new memories with you all!
Easter – a time of year when Christians commemorate the crucifixion of Jesus Christ on Good Friday and a celebration of His resurrection to life on Easter Sunday. On Good Friday it is traditional to eat hot cross buns. Easter Sunday is the day of feasting and celebration, the day when kiddies all go on their Easter egg hunts and overdose on sugar and chocolate. For many families it is a tradition to bake and enjoy a Simnel Cake, a light fruit cake that has a layer of marzipan (almond paste) baked into the middle of the cake and another layer to decorate it when it is cold. It is also decorated with 11 little marzipan balls – these symbolize the eleven disciples of Christ (Judas Iscariot who betrayed Christ is not included).
Recently my friend Michael Olivier called and asked me if I would be interested in baking his Granny’s Simnel Cake for him to include in the Easter edition of Crush! Online Magazine. I was delighted in his faith in my abilities to recreate some childhood memories for him and set about preparing the ingredients and baking the cake according to the recipe supplied by Michael. What a delightful cake! And one that I will adopt for my own families Easter celebrations from now on!
GRANNY’S SIMNEL CAKE (courtesy of Michael Olivier)
For the almond paste
250g castor sugar
250g ground almonds
2 free-range eggs, beaten
1 tsp vanilla essence [some like to use almond essence]
For the cake
180g butter [don’t even be tempted to use margarine or vegetable fat]
180g soft brown or Moscovado sugar
180g cake flour
¼ tsp each ground nutmeg, ground ginger, ground cloves and fine salt
3 extra large eggs
150g Orange River Raisins
150g Orange River Golden Sultanas
60g chopped mixed peel
grated rind of 1 lemon and one orange
2 Tbs smooth apricot jam (for brushing on cake before the applying the almond paste topping)
1 egg – for brushing over the cake before grilling.
Prepare a 20cm cake tin by lining it, bottom and sides, with greaseproof or silicone paper.
In a large glass bowl mix the sugar and the finely ground almonds.
Whisk the eggs until frothy and add only enough, a bit at a time, to give the paste a soft texture.
Flavour with the vanilla essence and knead gently for about a minute.
Divide the almond paste into three portions. Roll out one third to make a circle 18cm in diameter which will go into the centre of the cake. Wrap the remainder tightly in double cling film and set aside. One half will be used for the 11 balls and the other to roll out another circle to place on top of the cake once completely cooled.
Preheat oven to 140C.
Using your mixer cream the butter until light and fluffy and then add the sugar and beat together until pale in colour and light in texture.
Sift together the flour, spices and salt in a separate bowl.
Add the eggs one at a time and add about a third of the flour mixture with each egg as this helps to prevent curdling.
Add the fruits, the mixed peel the grated rinds and stir together with a wooden spoon to mix well.
Spoon half of the batter into the prepared cake tin. Level it off with an off set spatula and then put the circle of marzipan on top.
Spoon the rest of the batter on top and smooth over allowing a little bit of a dent in the middle to ensure that the cake ends up baked with a nice flat top.
Bake for 1hour 45 minutes, insert metal skewer into the middle to test. If it comes out clean, the cake is baked. If not test after a further ten minutes baking. Remove the cake from the oven.
Allow to cool in the tin for about 15 minutes then turn out onto a wire rack to cool completely.
Once the cake is completely cooled remove it from the greaseproof or silicone paper. If it is slightly domed, put it upside down on a baking tray.
Set your oven’s grill on high.
Heat the apricot jam and brush over the top of the cake. Roll out one half of the remaining marzipan into a thickish circle the exact diameter of the cake (use the pan to measure) and place it carefully on top of the cake.
With the remaining marzipan, roll out 11 small round shaped balls and place them around the edge of the cake.
Brush the marzipan and the balls with beaten egg and set in the oven to brown gently, watching all the time for about 1 – 2 minutes, depending on the heat of your grill. Otherwise use a blow torch to brown it.
Garnish with some little candy or small chocolate Easter eggs. And do place a little fluffy chicken on top.
As I sit here writing up this post my skin is being caressed by the most beautiful cool sea breeze blowing gently in the window. It has been so many months since I last felt that and my whole body is cheering on the advent of Autumn. This is MY time of year…the season that I delight in the most! In previous years by the time Easter came upon us autumn had all but disappeared and winter was already making her presence felt with wicked north westerly gales and driving rain. I remember well that my daughter, who has her birthday at the end of March, throughout her childhood years bemoaned the fact that she could never have a swimming party around the pool! Instead all her little friends arrived dressed up warmly in coats and boots and they had to play indoors! This year for the first time sweet daughter was able to have her wish……for her 33rd birthday!
If you are on this roads at this time of year do drive safely and have a wonderful time with family and friends. We remain home at this time of year as brownieboy has to work. Usually our Good Friday is quiet with those who want to going off to church to commemorate the crucifixion. In true Cape style I always enjoy some pickled fish for my lunch on this day! YUM! On Easter Sunday the family gathers at daughter and son in laws home to participate in the excited hunt for Easter Eggs. Then we all head to church as a family to celebrate Christs resurrection. After church we gather around the table at our home to feast!
Now it is time for a nice cup of soothing rooibos tea before bedtime…… and a slice of this delightful Simnel cake would do very nicely too thank you!
I wish you all a Blessed and Happy Easter.
This recipe was first published in the 17th issue of Crush! Online Magazine and also on Michael Olivier’s website Crush is available globally and provides very interesting reading with interactive pages. Just supply your email address to subscribe and your issue will drop into your mailbox once a month – absolutely free of charge!