TOTALLY CHOCOLATE CHOCOLATE CHIP COOKIES

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These cookies absolutely live up to their name, they are so chocolatey and delicious that even someone like me who is not a great lover of chocolate can’t resist them. I like to bake half of them and then freeze the rest for another time and bake them unthawed when a much needed chocolate fix is required. They are so quick and easy to make that even if you don’t have a batch in the freezer you will have these cookies knocked up in no time and that chocolate craving you have will be gone as quick as it came.

MAKES: 12 Cookies

INGREDIENTS

  • 125g dark chocolate, minimum 70% cocoa solids
  • 150g plain flour (all-purpose flour)
  • 30g cocoa, sieved
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 125g soft butter
  • 75g light brown sugar
  • 50g white sugar
  • 1 tsp vanilla extract
  • 1 egg, cold from the fridge
  • 350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips

METHOD

  1. Preheat the oven 170c/150 fan. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water, make sure the dish does not touch the water.
  2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl and mix.BeFunky Collage23
  3. Cream the butter and sugars in another bowl (you can use a freestanding mixer if you want). Add the melted chocolate and mix together. BeFunky Collage12
  4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate pieces.
  5. Scoop out 12 equal-sized mounds (an ice cream scoop and palette knife are the best tools) and place on a lined baking sheet about 6cm apart. Do not flatten them. P1000968
  6. Bake for 18mins. testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter.
  7. Leave to cool slightly on the baking sheet for 5 mins, then transfer them to a cooling rack to harden as they cool.

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Recipe taken from: Nigella Express by Nigella Lawson 

BUTTER CHICKEN

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I have always shied away from recipes with a long list of ingredients, I think it’s because I found them intimidating as it gave off the impression that they would be complicated, however this Butter Chicken recipe definitely changed my opinion. I am trying to make a conscious effort to use more spices in my cooking and this recipe seemed like the perfect place to begin, it looked so simple but impressive at the same time and I was not wrong. It is rich and flavorful with a subtle punch from the spices and it is a recipe that I am going to enjoy making time and time again and I am so pleased it has been added to my cooking repertoire. Just try making this and you will see what I am on about, who thought a curry could be so easy. 🙂 Happy Cooking.

Serves: 4 People

INGREDIENTS

  • 75g butter
  • 1 medium onion, diced
  • 4 garlic cloves, crushed (or if your like me and don’t like garlic then omit this 🙂 ).
  • Pinch of salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chilli powder
  • 3 tsps sweet paprika
  • 2 tsps garam masala
  • 2 tsps ground coriander
  • 1 cinnamon stick
  • 4 cardamom pods, crushed
  • 700g/ 1 1/4 pints tomato passata
  • 1-2 tbsps mango chutney
  • 2 tbsps tomato puree
  • 2 tbsps of red wine vinegar or red grape vinegar
  • 6 large skinless chicken breasts, diced
  • 200ml double cream
  • 150ml natural yogurt

METHOD

  1. Melt the butter in a large casserole pot. Add the onions, garlic (if using) and salt. Cook gently for about 2 mins. Add the spices and cook until the onion is soft. BeFunky Collage22
  2. Tip in the passata, mango chutney, tomato puree and vinegar. Stir well and bring to the boil. Reduce the heat and simmer for 10 minutes.
  3. Add the diced chicken and stir, then add the cream and yogurt stir again and lower the heat. Simmer gently for about 10 minutes until the chicken is cooked. Adjust seasoning. BeFunky Collage21
  4. Serve this dish with rice, chapattis and mango chutney for a more authentic Indian meal.P1010140

Recipe taken from: Student cookbook by Sam Stern

YOGURT AND NUTELLA MUFFINS

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Greek yogurt and Nutella is a match made in heaven when combined in these dreamy muffins. The yogurt and oil mixture makes them very light while the Nutella and equally delicious strudel topping just takes these muffins to another level. These muffins will have you coming back for more and will fast become a staple in your baking repertoire as they are so delicious and easy to make. Happy Baking!!!!

MAKES: 12-14 MUFFINS

INGREDIENTS

  • 2 cups (approx 280g) of plain flour
  • 1 cup (approx 200g) caster sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2/3 cup Greek yogurt 
  • 1 jar Nutella
  • TOPPING:
  • 2/3 cup (approx 115g) brown sugar
  • 1/3 cup (approx 50g) plain flour
  • 1 tsp cinnamon
  • 2 tbsp soft butter

METHOD

  1. Preheat oven to 200c/180c fan. Line your muffin tray with muffin cases.
  2. In a medium bowl, mix together the dry ingredients; flour, sugar, salt and baking powder.
  3. In a large bowl, mix together the wet ingredients; vegetable oil, eggs and yogurt. Whisk the wet ingredients till fully combined.

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4. Add the flour mixture to the yogurt mixture and mix until just combined.

5.TO MAKE THE TOPPING; Combine the topping ingredients in a small bowl. Mix together with your fingertips to make a crumb like mixture.

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6. Fill the muffin cases with the batter about 1/3 full (about 1 tsp). Add a generous amount of Nutella, add more muffin batter on top of the Nutella to fill the cases to 3/4 full.

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7. Sprinkle the topping mixture over the muffins and bake for 20 mins. Serve and enjoy. Happy Baking!!!

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Recipe taken from: http://juliasalbum.com/2013/08/greek-yogurt-muffins-with-nutella/