Monthly Archives: November 2011

Nutella Brownies

Seriously, who doesn’t like the idea of deep dark chocolate densely packed into cute square packages thats can be easily popped in a mouthful? Scoop up some vanilla ice-cream and yumms, I think (almost) no one can resist.

Been quite some time since zzz baked brownies, and we thought it would be a good idea to give everyone a nice treat on Sunday. Needless to say, all brownies all all snapped out! My dear niece’s eyeballs literally glistened when we told her she could pack an extra brownie for school the next day!

Ingredients

300 g good dark chocolate (Valrhona was used here)

– 225 g butter

– 175 g raw sugar

– seeds from half a vanilla pod

– 4 eggs

– 180 g self raising flour

– 100g chopped Hazelnuts

– Generous servings of Nutella

Preheat oven 170 deg celcius. Line a 9 by 9 inch square tin with parchment paper. Melt chocolate, butter, sugar and vanilla in double boiler. Remove from heat. Beat the eggs slighlty and add to chocolate/butter mixture slowly, whisking all the time. Fold in flour and chopped hazelnuts. (Add 2 tablespoons of milk if the batter is too dry). Bake for 20-25 minutes. Insert toothpick to test if the cake is done, a little chocolaty gooeyness is OK! Spread nutella generously on brownies.

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Nutella Brownies

Seriously, who doesn’t like the idea of deep dark chocolate densely packed into cute square packages thats can be easily popped in a mouthful? Scoop up some vanilla ice-cream and yumms, I think (almost) no one can resist.

Been quite some time since zzz baked brownies, and we thought it would be a good idea to give everyone a nice treat on Sunday. Needless to say, all brownies all all snapped out! My dear niece’s eyeballs literally glistened when we told her she could pack an extra brownie for school the next day!

Ingredients

300 g good dark chocolate (Valrhona was used here)

– 225 g butter

– 175 g raw sugar

– seeds from half a vanilla pod

– 4 eggs

– 180 g self raising flour

– 100g chopped Hazelnuts

– Generous servings of Nutella

Preheat oven 170 deg celcius. Line a 9 by 9 inch square tin with parchment paper. Melt chocolate, butter, sugar and vanilla in double boiler. Remove from heat. Beat the eggs slighlty and add to chocolate/butter mixture slowly, whisking all the time. Fold in flour and chopped hazelnuts. (Add 2 tablespoons of milk if the batter is too dry). Bake for 20-25 minutes. Insert toothpick to test if the cake is done, a little chocolaty gooeyness is OK! Spread nutella generously on brownies.

Julia Child’s Côtes de Porc Poêlées – Casserole Sautéed Pork Chops

Julia Child’s Casserole Sautéed Pork Chops with mustard cream sauce

pork chop close-up!

Pork recipes somehow appeals to zzz alot and he had cooked pork (western style) many times. Somehow his previous times never really resulted satisfactory, mostly overcooked due to mis-handling of the cooking time (pork loins are THICK!!). Well, thanks to Julia Child, he finally did a tender pork chops that even my mum said was good!

Ingredients

– 800 g pork loin cut into six 1.25 inch thick chops, beaten with back of knife or meat mallet, marinated in juice of 1 lemon, 4 tablespoons of extra virgin olive oil, thyme, cumin, salt and pepper for several hours.

– 3 tablespoon of rendered pork fat/lard

– 2 tablespoons of butter

– 2 cloves garlic

– 2 teaspoon of mustard powder mixed with 1 tablespoon of water into a paste

– 100 ml cream

– 1 tablespoon butter

Preheat oven 160 deg celcius. Heat pork fat/lard a dutch oven until very hot. Brown the chops in hot fat, 2-3 at a time, 1 minute on each side. Remove and set aside.

Pour out the fat, add 2 tablespoons of butter and garlic. Return chops back into the casserole, coating with butter and overlapping slightly if neccessary. Cover and transfer into oven and bake for 16 mins. Check to see if chops are done, if not bake for another 2-4 mins.

Remove chops and set aside on warm plate and covered with foil. To make mustard-cream sauce, strain the meat juices, return to pot, add cream and mustard. Boil and simmer until thick. Season with salt and pepper. Remove from heat and stir in butter. Plate and serve immediately!

Bon Appetit!

ANZAC cookies

My friend HY – or stoopid woman as affectionately called, brought back a stack of Masterchef Australia magazines and we spotted this really nice picture of Anzac cookies featured. Cookies are always welcomed and I’ve always wanted to try Anzac cookies. Turned out they are great and I’ve been snacking on them in the office during teabreaks 🙂

Ingredients (inspired by http://whatkatieate.blogspot.com/)

125g all purpose flour, sifted

100g rolled oats

75g raw sugar

50g desiccated coconut

1/2 teaspoon ground ginger

a/2 teaspoon baking soda

1 cup chopped nuts

125g butter

3 tablespoon honey or maple syrup

Mix all dry ingredients in a bowl. Melt butter and honey and add to the dry ingredients. Roll into balls of dough, flatten slightly with a fork and bake in a 180 deg C oven for 15-20 mins.

Strawberry Ice Cream

home-made strawberry ice cream, inspired by French Food at Home's Laura Calder

TRY THIS!!

Ingredients

  • 2 cups sliced ripe strawberries
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • Pinch of salt
  • 1 cup whipping cream
  • 1/2 cup whole strawberries, finely diced

Puree the sliced berries, sugar, lemon juice and salt. Strain to remove seeds. Heat the cream just to the boiling point and pour over the puree. Add finely diced strawberries and stir to combine, and chill. Freeze the next day in an ice-cream machine or the “double-ziploc method”. Transfer to a container and freeze until firm.

Baked Millet

Mark Bittman's Autumn Millet Bake

2 tablespoon olive oil
3/4 cup millet
1/4 of a medium pumpkin, peeled seeded and cut into 1-inch cubes
Salt and freshly ground pepper
1 tablespoon minced sage leaves or 1 teaspoon dried
2 tablespoons maple syrup or honey
1 cup vegetable stock or water, warmed
1/4 cup coarsely chopped mixed nuts

Preheat the oven to 190 deg celcius.
Put 2 tablespoons of olive oil in a oven-proof casserole over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes.
Scatter the pumpkin cubes on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Carefully pour the warmed stock over. Cover and bake without disturbing, for 45 minutes.

Remove casserole from oven and turn the temperature to 200 degC. Sneak a taste and adjust the seasoning. If it looks too dry, add a spoonful or two of water or stock. Sprinkle the chopped nuts on top, and return the dish to the oven. Bake uncovered for another 5 minutes or so. Drizzle with olive oil and serve piping hot or at room temperature.

Clementine cake

Never knew what clementines were, until zzz was inspired after watching a Nigella Lawson’s episode. I must say it’s a really good (and expensive) cake!! Mainly because it’s made from almond powder, not flour.

Yummys! good to go with vanilla ice-cream too!

Clementine cake

– 2 Clementines, about 130g each

– 4 eggs

– 150 g sugar

– 175 g ground almonds

2 teaspoon baking powder

Put clementines into a pot, cover with tap water, bring to boil and simmer for 1-2 hours.

Drain the clementines. When cooled, roughly chop and blend into a rough paste.

Preheat oven 190 deg celcius. Line and butter a 7 inch cake tin.

Beat eggs or whisk by hand. Fold in dry ingredients. Add clementines and mix well. Pour batter into cake tin and bake for 40 mins. May need to cover the tin with foil or metal lid for the last 5 mins of baking.

Goes well with chocolate ganache and vanilla ice-cream.