Nutty Brownie Cupcakes

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Ingredients

255 grams of plain flour
65 grams of cocoa powder
300 grams of sugar
1/2 tea-spoon of baking soda
2 tea-spoons of baking powder
1/4 tea-spoon of salt
2,5 decilitres of milk
1 egg
2 table-spoons of sunflower oil
1 – 2 teaspoons of homemade vanilla sugar
150 grams of dark chocolate (60%)
90 grams of walnuts

Making Nutty Chocolate Cupcakes

Preheat the oven to 175 degrees Celsius. Add sugar and eggs to a baking bowl and whisk together. Whisk in oil and milk. Sift in flour, cocoa, baking powder, vanilla sugar, baking soda and salt, and fold in a little at a time. Coarsely chop dark chocolate and walnuts and add to the dough. Add paper or silicon muffin cups to a cupcake tray. If you don’t have a tray it doesn’t matter, but they might lose some of the shape. Fill the cups 3/4 of the way and bake in the oven for 20-25 minutes. If you have a cake pin you can test one to see if they are ready after 20 minutes. It always depends on the oven. You can also see if they are done by pushing down on the top of the cupcake, if it bounces back it is ready.

Inspired by Chacha

 

Vietnamese style Fried Rice

Vietnamese style Fried Rice

Ingredients

1 cup of Basmati rice (preferably leftover cooked rice)
2 cups of water
1 teaspoon of salt
1 handful of non-salted cashews
1 tablespoon of oil
3 eggs
1/4 teaspoon of salt
2 garlic cloves
2 centimeters of ginger
1 teaspoon of chili oil (with chili flakes)
3 small yellow onions
150 grams of cooked ham
3 carrots
1/2 yellow pepper
1 small Bok choy
1 small handful of Coriander
1 handful of bean sprouts
1 handful of Enoki mushrooms

Vietnamese Dressing
2 table-spoons of Fish sauce
2 table-spoons of soy sauce
1 tea-spoon of sugar

Making Vietnamese style Fried Rice

Boil water in a pot and measure out your rice, let the rice boil as the pack instructs. When the rice is done add it to a bowl to cool. Alternatively you use leftover cooked rice from the night before.

Crack eggs in a bowl, add salt and whisk. Put to the side. Take out your wok and turn the heat on. Add your cashews. Toast them lightly until they colour, remember to toss them in the air from time to time, so as not to burn them. Pour your cashews on a chopping board and leave to cool. Add a tea-spoon of oil to the wok and turn it down to medium heat. Add your whisked eggs and stir occasionally until the eggs are almost done. Add the eggs to a platter and leave to the side.

Take out a chopping board, peel garlic, yellow onion and ginger, cut the garlic and onion into thin slices and finely grate the ginger. Peel the carrots and use the side of a grater to grate the carrots into thin slices, give them a chop. Unwrap the Bok Choy layer by layer, and chop the layers into long strips. Chop the pepper into thin slices as well. Finely chop the stems of the Coriander, laying the leaves to the side.

Fire up your wok again with a good splash of oil. Add garlic, ginger, onion, coriander stalks and chili flakes. Give the mix a few minutes, stirring occasionally. Keep an eye on the wok at all times so it doesn’t burn. Cut the cooked ham into long strips (I used ham slices). Add the onion onto the plate with the eggs and add another dash of oil to the wok. Toss the ham into the wok and give it a few minutes while stirring occasionally. When the ham has coloured slightly you add the vegetable, except for the mushrooms and coriander leaves. Add the onion mix as well, not the eggs, and stir. Stir and let the vegetables cook tender for a few minutes. Add the pre-cooked rice to the wok now that it has had a chance to cool. Give it another 1-2 minutes. Add the Vietnamese dressing and stir well. Add Enoki mushrooms, coriander leaves and the eggs. Roughly chop the cashews and add as well. Give the fried rice a final turn around in the wok, and serve.

Tip: If you want an extra kick season the dish with soy sauce, chili oil or a dash of sweet sour sauce.

Nutty Aubergine Lasagne

Nutty Aubergine Lasagne

Ingredients

1 aubergine
Olive oil
1 handful of nuts
6 tomatoes
4 shallots
2 twigs of fresh oregano
Pinch of sea salt
Pinch of Herbs de Provence
2 good squirts of ketchup
Lasagna plates
Creme Fraiche (mager kesam)
Mozzarella

Nutty Aubergine Lasagne

Cut the aubergine into slices and add it to a hot frying pan with a drizzle of oil, salt and pepper. Be careful not to let it burn, but fry until it has some colour on both sides. Add the aubergines to a plate and put the pan back on the heat. Add a good splash of olive oil to the pan. Let the oil warm up before adding sliced shallots, tomatoes, oregano and hazelnuts. Add a good pinch of sea salt, herbs de Provence and let fry on medium heat. The water from the tomatoes will make it all a bit saucy. Add the ketchup for some well deserved sweetness and let cook on low heat for another 5-10 minutes. Take out lasagna plates about 6 I would say. Boil some water add a splash of olive  oil to not have the plates stick together and cook for 2-3 minutes. Drain and dry on a kitchen towel.

Grease a ovenproof pan and start layering the lasagna, 1 layer of tomato sauce, 1 of aubergines, 1 of lasagna plates and 1 of creme fraiche 9% (mager kesam) about 3 table-spoons on each layer. End with a layer of grated mozzarella cheese.

Cover with tinfoil and cook in a preheated oven, 190 degrees Celsius, for 30 minutes. Take the tinfoil of and cook for another 30.

While the lasagna is cooking in the oven you can make a side salad and orange, nectarine salsa: 1 orange, 1 nectarine and 1/3 of a red onion.

Slice the onions very thinly, the oranges and nectarines as well. Make sure you get all the white skin of the orange when you peel it. It goes easiest with a knife. Leave it to soak in a while before you serve it together with the lasagna.

Pepper Steak with Pine Nut Pesto

Pepper Steak with Pine Nut Pesto

Ingredients

2 steaks (300 grams)
100 grams of Rucola
50 grams of Pine Nuts
1 garlic clove
Zest of one lemon
1 tee-spoon of sea salt
1 tea- spoon of mixed peppercorns
30 grams of Parmesan
1 twig of thyme
Butter
Olive oil

Making Pepper Steak with Pine Nut Pesto

Take the steaks out of the fridge early enough for them to be room temperature before you fry them. I’m not completely sure why this is done, there must be some kind of chemistry thing explaining this, but the point is that the steak becomes less dry this way. Add peppercorns and sea salt to a mortar and grind it up. Cover the one side of the steaks with the peppercorns, leave while you bring out the rest of your ingredients. Take out to frying pans, one for the steak and one for the pine nuts and rucola. Warm the on pan to medium to high heat and add butter to the pan. Lay the steaks on the pan pepper-crust down. Turn the steak when the other side is browned, making sure the heat is not to high for the other side. In the end you add in more butter, let it melt, and tilt the pan so that you can use the spoon to pour the butter over the steak. When the steak is done, raw, medium or well done. Add it to a plate while you make the pesto.

Heat the second frying pan on the oven and add pine nuts. Let the pine nuts get some colour, before you add in chopped rucola. Mix it well until the rucola becomes soft. Add it to a cutting board with grated parmesan, grated lemon zest a bit of olive oil as well as a finely chopped garlic clove. Chop well and mix well. Add the steaks to plates as well as the pine nut pesto.

Peanut Satay Chicken

Peanut Satay Chicken

Ingredients

400 grams of chicken breast
3 cloves of garlic
3 tablespoons of greek yoghurt

Clean and cut the chicken in slices. Add to a bowl with finely chopped /pressed garlic and yoghurt. Let it marinate while you boil up some water for rice and start on the peanut satay sauce.

Peanut Satay Sauce

1 tablespoon of sunflower oil
1 tablespoon of red curry paste
2 tablespoons of  peanut butter
1/2 tablespoon of cane sugar
1 tablespoon of lemon or lime juice
2 decilitres of coconut milk

Heat the oil in a frying pan, stir in the curry paste and let simmer for 2-3 minutes. Add the rest of the ingredients and let come to a boil. Turn down the heat and let simmer for another 5 minutes. Add the now marinated chicken to the sauce and let boil for another 5-10 minutes until cooked through. Serve with rice and salad.