375 grams of sugar
4,5 table-spoons of cocoa powder
1 table-spoon of homemade vanilla sugar
2,60 decilitres of flour
(the recipe is 1 1/2 times bigger than the original to fit the jar)
Making Bullet Proof Brownies Cake Mix
Find a pretty jar, I found mine in Danish Tiger, and fill it with the recipe ingredients. I added the flour first because I was afraid it would fall through the sugar. Then I added a layer of cocoa and then sugar on top. I used a chop stick to create the pattern by pulling it through the mix.
Recipe note (glued on the lid): Take out 150 grams of butter and 3 eggs. Mix the dry ingredients with the melted butter and the eggs. Add the batter to a tray covered in baking paper and bake the cake in the oven at 175 degrees Celsius for 40 minutes.
100 grams of butter
250 grams of sugar
3 table-spoons of cocoa
1 tea-spoon of homemade vanilla sugar
1,75 decilitres of flour
Making Brownie Cake Bites with Cocoa
Set your oven to 170 degrees Celsius. Put the butter in a pan and add to low heat, let melt. Crack two eggs in a bowl and add the sugar and vanilla sugar. Whisk by hand or with an electric mixer until it has just beaten together, it should not be mixed to fluffy. We want sticky chocolate brownies not fluffy chocolate cake. Sift in the flour and cocoa and fold it in gently add the butter and fold until the mass is a consistent dough. Line a 23 centimeter by 23 centimeter baking form with baking paper. Pour in the cake mix and disperse it over the botto. Set on the middle shelf when the oven is preheated and bake for 40 minutes. Take out of the oven and let the cake cool in the form.
Monday I served this cake for the boys watching football with a bit of ice cream on the side. Today I will bring it with me to my girlfriends, we are moving some furniture around so we definitely need some sugar don’t you think. For this occasion I have cut the cake into brownie bites as seen in the picture above.
Tip: Keeps well in the fridge and in the freezer.
One good handful of Coriander
One small handful of Basil leaves (ca. 6 stems worth)
130 millilitre Parmesan (ca. 52 grams)
Zest of 3/4 of one lime
Salt by choice (3/4 tea-spoon)
1-2 decilitres of olive oil
100-125 grams of Cashews
Making Coriander Basil Pesto
What I have noticed when making pesto is well that it’s dead easy, and how you vary it is just up to you. The basic ingredients, fresh herbs, garlic cloves, nuts and parmesan is all variable in sorts and size. This time I had too much coriander on my hands and a little fresh basil left on a winter struck plant. So I added both, coriander, with stem and leaves, and basil with just the leaves. I had cashews in the pantry and some grated parmesan in the fridge (I admit I sometimes buy the ready grated and as of yet I have not been able to distinguish the difference at least not when pesto is concerned).
I toasted the cashews lightly on the frying pan, medium heat you don’t want it going black.
Anyways I had a lime sitting in my kitchen window and garlic cloves to match. Coriander tastes brilliant with lime so that one was a given. I can’t quite remember the amount of garlic cloves, but I think how many you use will depend on your own taste buds, there is no rule against adding some more if you take too few in the beginning. The oil measure is again uncertain, as usual I didn’t take out a measuring cup. I gave it two good clunks, which might have been as much as 1-2 decilitres, what is important is that the pesto is not too dry. Add all the ingredients to a food processor (in my case I used a litre measurer and a stick mixer), mix well, taste season, add more of this or the other. Add to a clean jar and store in the fridge. You’ll be surprised how long it keeps.
11 Chilis (I mixed semi dried red chilis and green chilis just off the plant)
1 thumb sized piece of ginger root
8 garlic cloves
7 red bell peppers
2,5 decilitres of red wine vinegar
400 grams of chopped tomatoes
750 grams of sugar (3/4 cane sugar 1/4 refined sugar)
Making Homemade Chili Jam
Chop off the chili stems and chop the chilis into fours and add them to a food processor, Peel the ginger chop it up roughly and in it goes as well. Peel the garlic and add them too. I only have a stick blender so I just added the lot to a high deciliter cup and pulled a plastic bag over the whole thing to protect my kitchen walls (obviously I have the old kind that spits liquid everywhere).
Add the mix to a big casserole and continue with the bell peppers, de-seed them and take of the stem and the white bits. Cut the peppers into smaller pieces and blend them as well. (Obviously if you have a big blender just pour it all in there, I used a bigger bowl and an even bigger plastic bag, still didn’t help that much). Finely blend the peppers and add them to the casserole with chopped tomatoes, sugar and vinegar. Let boil up and turn down to simmer stirring occasionally. This will take a while … Depending on how watery your peppers are. If you get tired of waiting for it to boil down to jam consistency you can turn the heat up after a few hours, but stirring more obsessively. When it looks like hot boiling lava and most of the water have left the pot (and it sticks to the back of a spoon) you can add the jam to sterilised glasses (sterilised with boiling water or in a hot oven) filling it all the way to the rim so that the lid seals up nicely.
3 months it should keep in a cool dry place unopened. When opened store in the fridge and serve up with cold cuts, cheese or add to asian dishes for an extra kick.
Makes for a brilliant Christmas present if you add a pretty label and maybe share the recipe as well.
1,5 – 2 decilitres of olive oil
100 grams of mixed hazelnuts, almonds and walnuts
2 large garlic cloves
2 good handfuls of basil leaves
100 grams of grated parmesan
Salt and pepper
I love pesto, I just have to say, and nuts, I’m nuts about nuts. That is why I have combined the two and gone nutty so to say. The result is to put it mildly AWESOME. Ok, that is bragging, but I’m only speaking the truth :)
Making 3nut Pesto
Add the nuts to a food processor/blender and blend until it makes a fine mass. Add basil and peeled garlic cloves, and take for a spin. Add in the oil and the parmesan a little at a time, making sure it is liquid enough to blend proper. Add salt and pepper in the end and scoop into a sterilised jar. Keeps for 1-2 weeks.
Serve on toast, with pasta, or add some to garlic bread.
Tip: Add the pesto to a nice jar and give it away with a bottle of wine, sure to make a friend happy.