I took one mouthful of this brownie and I knew that the search for the best recipe for fudgy brownies was over. This is a clear winner. If chocolate could cure illnesses, this fudgy brownie would be a miracle drug.
Everyone who ate this was unbelievably happy. My father texted me “I’m eating your cake now & wow 🙂 🙂 🙂 🙂 ” and D said “I’m super impressed.” The best part is that this brownie recipe is quite idiot proof. I mean how hard is it to whisk stuff together? The batter can be mixed up in 10 minutes and hey, you’ve got an impressive brownie.
170g unsweetened chocolate
230g salted butter
200g granulated sugar
4 large eggs
10ml dark rum
170g all-purpose flour
1. Melt chocolate and butter over bain marie (fancy term for hot water bath)
2. Whisk in sugar and egg yolks, one at the time.
3. Whisk in rum
4. Sift flour into mixture and fold.
5. Pour batter into 8×8 inch square tin.
6. Place in preheated oven of 180 degrees Celsius for about 20 minutes (the doneness of your brownie depends on how fudgy you want your brownie to be. The more undercooked your brownie is, the more fudgy it will be.)
7. Let the brownie cool before slicing. For really clean cuts, put the brownie in the fridge before cutting.
Ever since I got poisoned by my own undercooked veal (more on that later) a little more than a month ago, I’ve not had a craving for red meats, so all my meals have been loaded with vegetables. It’s no surprise that one day I rummaged through my fridge and decided to chop all the vegetables up to cook ratatouille. It was the simplest method I could think of to cook everything at one go.
I took forever to wash and chop the vegetables up but I guess that’s what makes cooking so therapeutic; the scraping, chopping and stirring. So I’m not complaining about the prep work just that heads up, it takes quite long.
The other fuss about this dish is that you have to prepare the eggplants separately but that’s not such a big deal. Try this dish if you ever find yourself with loads of vegetables and at a loss as to how to deal with the veggie overload.
2 medium eggplants, diced
2 medium squash, diced
2 medium yellow onions, diced
8 button mushrooms, sliced
2 medium carrots, cubed
6 basil leaves, chopped
1 can of diced tomatoes
1. Sprinkle 1/4 tsp of salt over the eggplant and drain in a colander for 20 minutes.
2. After 20 minutes, pat dry the eggplant.
3. Heat olive oil in pan and fry the eggplant until golden brown.
4. Remove eggplant from the pan.
5. In the same pan, heat olive oil.
6. Fry onions and garlic until translucent.
7. Add in chopped up basil leaves.
8. Add in carrots and fry until cooked.
9. Add in mushrooms and fry until cooked.
10. Add in squash and fry until cooked.
11. Add in eggplant.
12. Add in canned tomatoes and simmer for 10-15 minutes.
Ever craved homemade pizza but it’s only an hour to lunch? I’ve discovered a recipe from Smitten Kitchen which makes pizza dough in less than an hour. That means, a quick pizza fix is always possible!!!!! Are you as excited as I am????
The best part of homemade pizza for me is that I can be creative with my toppings and most importantly, spam toppings. I hate that pizzas sold outside always have very little toppings and cost at least $20. I feel like I’m eating more bread than anything else. I need my cheese. And ham. And mushrooms. Since I looooove cheese, spamming mozzarella cheese is one of the must dos when I make my pizzas.
I wanted my pizza this time to have more colour, so I sprinkled some arugula on top for the vibrancy. Food tastes so much better when it looks better 🙂 You have to try this recipe and go get creative with your pizzas!!! 🙂
adapted from Smitten Kitchen Makes 1 30cm pizza
Ingredients 100g bread flour 100g plain flour 100ml warm water 1 1/4 tsp instant yeast 1 tsp table salt
Directions 1. Heat oven to 110 degrees Celsius for 5 minutes and then turn it off. 2. Dump all ingredients to a mixer (alternatively you could use your hands) 3. Mix on moderate speed until a craggy mass is formed. 4. Mix on low speed for 5 minutes until a smooth and elastic dough is formed. 5. Oil a bowl and place dough in it. Cover with cling wrap. 6. Place dough in oven. Wait until it doubles in size, approximately 30 minutes. 7. Roll it out and get creative!