Monday, October 11, 2010
1/3 cup cocoa powder
1½ teaspoons instant coffee powder
½ cup plus 2 Tablespoons boiling water
1¾ cups sugar
1¾ cups flour
450 gms dark chocolate, finely chopped
½ stick unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
3 large eggs
¾ teaspoon salt
30 gms Walnuts, roughly chopped (optional)
Add cocoa, coffee powder, and boiling water together in large bowl. Add chocolate and mix till melted. Add butter and oil. Add eggs and mix until smooth. Now to this mixture add sugar until dissolved, flour,salt & mix well. Now add the chopped walnuts
Heat the oven to 180 degrees C. Line a square baking pan with foil, and grease it with butter lightly.
Pour batter into prepared pan and bake for approx 30 to 35 minutes until toothpick inserted comes out with few moist crumbs.
Let it cool completely. Cut into 2-inch squares or as big as you like or any shape you like and serve.
If you like it the way I like it then cut a biggg peice, put it in a big bowl/plate, warm it in the microwave slightly for 7-8 seconds then add on top a dollop of chocolate or vanilla icecream, garnish it with chopped toasted nuts of your choice. Voila warm chewy gooeeey brownie is ready for walloping..
Saturday, October 02, 2010
2.5 kg leg of lamb
For the marinade
2 tbsp vegetable oil
5 tbsp lemon juice
4 inch pc of fresh ginger, peeled and minced
15 large cloves garlic, peeled and minced
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp red chilli powder
1 3/4 tsp salt
1 tsp freshly ground black pepper
2 tbsp water
For the honey rub
100g almonds, blanched
100g labneh (or you can use hung yoghurt)
5 tbsp honey
Blend together all the ingredients for the marinade in a blender or food processor.
Trim the excess fat and membranes from the leg of lamb. Make deep cuts all over the flesh with a sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Leave it in the fridge to marinate for 24 hours.
For the honey rub mix together the ground almonds, labneh/yoghurt and honey.
Take the lamb out of the fridge and now rub the honey rub into the lamb and leave it for another 1 hour covered, in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking.
Preheat the oven to 225C and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180C and cook for another 2 hours, basting every 1/2 hour.
Check if the meat is cooked by piercing a thin knife deep into the flesh. If there is no blood or any juices running out of the meat then it is cooked.
Remove the lamb from the oven. Cover it with a foil and allow it to rest for 15 minutes. Carve the lamb into thin pieces & serve it with roasted potatoes or any vegetables of your choice.