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.
I was so blown away by the banana bread at The Lokal that I promised myself to recreate it. Soft, moist banana bread, swimming in a swirl of homemade yogurt, topped with caramelised bananas and toasted hazelnuts; it sounded easier to try to bake it than to take a MRT down to Outram and walk to The Lokal under the hot sun. So, here’s my attempt at banana bread and I think I can skip the trip down from now onwards.
I only decided to bake this bread at the last minute so I ended up with not very ripe bananas. Here’s a tip if you find yourself in my situation, bake the bananas at 120 degrees Celsius for 15 minutes. The skin will turn black but the insides will be ripe and sweet! Other than the trouble of finding ripe bananas, the rest of the steps are super easy. Just mix everything together and tadah, you get a beautiful loaf of moist banana bread 🙂
5 medium bananas, very ripe
150g vegetable oil
100g dark brown sugar
1 tsp vanilla
1 tsp dark rum
210g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
2 tbsp molasses
1. Preheat the oven to 180°C.
2. Butter and line your loaf tin with baking paper.
3. Mash the bananas.
4. In a mixing bowl, whisk together the oil, brown sugar, vanilla, rum, eggs and buttermilk.
5. Add the mashed banana and set aside.
6. In another bowl, whisk together the flour, baking soda and baking powder.
7. Fold the dry ingredients into the banana mixture until just combined and pour into your prepared tin.
8. Bake for 40-50 minutes until a skewer inserted comes out clean.