Melt the butter and chocolate in a saucepan slowly by stirring constantly at a low heat. When the mixture is smooth and consistent, remove from heat and leave to cool.
In a large bowl, whisk the eggs and together until it is pale.
Stir the chocolate mixture into the egg mixture, then fold in the flour and any of the optional ingredients.
Pour the mixture into the baking tray and bake for around 25 minutes or until the toothpick comes out almost clean from the very middle.
Remove from oven and allow to cool.
If you want to enjoy a gooey piece of brownie, it is best not to over-bake it. If the toothpick comes out clean, it means that your brownie has a cakey texture; otherwise, the middle part should seem not quite cooked, which is a good sign for obtaining gooeyness. Don’t worry about the mess you might make when cutting it into 16 squares for serving, the gooey part will become firmer if you allow enough time for it to cool or even to sit in the fridge for a while.
Hope you all had a magical Christmas Day! Still want to have some sweet treats for New Year celebration? Why not try out this super fácil (‘easy’ in Spanish) recipe for preparing a luxurious no-bake cheesecake? :)
2 tbs blueberry preserve (or any preserve you fancy)
Fresh blueberries/fruits [optional]
For the crust
Crush the digestive biscuits to crumbs in a resealable bag using your hand or a rolling pin (I prefer the former option… Always fun :-D)
Pour the crumbs into a food processor (if you have one) and mix it with the butter
Mix the two thoroughly until the crumbs are completely coated
Tip the processed crumbs into a mould and press firmly down into the base
Chill in the fridge for an hour
For the cheesecake
Mix the cream cheese with sugar [optional], lemon juice, and vanilla extract in a bowl/food processor
Add the preserve you want and mix the content
In another bowl/blender/food processor, whip the cold double/thickened cream until medium peaks
Fold the two creamy white mixture in together (doesn’t matter which way round you do it)
A final touch
Dollop the filling on top of the base
Chill in the fridge for three hours
You may use bare hands to mix the crumbs and butter together if you don’t have a food processor. It’s just like building a sand castle ;-)
You don’t really need to melt the butter. Set the butter at room temperature will do
Always chill double/thickened/whipping cream before beating
Some may want to reserve the preserve until the decorating process and this is absolutely OK! I chose mixing the blueberry preserve with the cream cheese as I didn’t want to add too much sugar into the content. Whichever way you do it, you are guaranteed to enjoy a heavenly good treat! :-P
You may serve your cake with an extra spoonful of preserve and decorate your cake with fresh fruits and whipped cream (from the beaten double/thickened cream) if you want :)
Tortilla (Spanish omelette) is a typical dish in Spain, which is often served as tapas at various bars. It’s pretty easy to make as well so let’s get started!
By the way, don’t forget to check out the YouTube video here (sorry for my rather strange recorded voice) :)
Ground black pepper
Virgen olive oil
Serves: 6 tapas
Crush four cloves of garlic.
Chop the onion into small cubes.
Cut the broccoli into small florets.
Skin five potatoes. Slice and cube them.
Beat six eggs with a few spoonful of milk, a sprinkle of oregano, basil, and ground black pepper.
Heat some oil and add the crushed garlic when the oil’s ready
Fry the chopped onion.
Add those florets of broccoli when the onion turns transparent. Mix them well.
Add some water in order to well cook the broccoli.
Leave the pan covered for a minute or so.
Stir the mixture continuously.
Add the potato slices and cubes bit by bit to make it easier to fry them.
Add a little bit more oil.
Cover the pan once again for a while.
Lower the heat while we keep on stirring the content until almost all the potatoes are cooked.
Add the beaten eggs and cover the pan for around three minutes.
Make sure the tortilla doesn’t stick to the pan by using a spatula.
Cover the pan with a big enough plate and turn the tortilla upside-down.
Heat a little bit of oil.
Fry the other side of the tortilla until it turns golden brown, which takes around two to three minutes.
Shape the tortilla by the spatula so that it looks prettier.
Start plating once the tortilla is done by placing it directly onto a plate or on top of some kitchen paper towels to absorb the remaining bits of oil.
Serve it with salad, bread, or other delicious tapas.
*There’re lots of different kinds of potatoes that you can use to make tortilla. Besides, if you don’t fancy broccoli nor onion, it doesn’t really matter since you may use a variety of substitutions, for example, Spanish sausages, sweet peppers, mushrooms, spinach, etc.
Happy 2015 to you all! The first post of this year is dedicated to one of my favourite dishes – salmon. I am not going to talk about how nutritious it is here but to tell you one of the many ways to prepare an indulging dish. Happy cooking!
1/2 salmon fillet*
2 tablespoons of mayonnaise
2 slices of lemon
Ground black pepper
Ground red pepper
Preheat the oven to 200C/ gas mark 6
Rinse the salmon fillet with cold water and pat dry
Place the salmon on top of a piece of aluminium foil (double the size of what one fillet needs)
Mix ground black and red pepper with the mayonnaise in a small bowl
Smear the salmon fillet (but the skin) with the sauce mixture
Generously sprinkle the dried herbs on top of the sauce mixture
Carefully arrange the lemon slices on top of the fillet
Cover the salmon with the remaining half of the foil
Pinch the upper and the bottom half of the foil together to seal it like a bag to hold the sauce
Place it on the baking tray/baking dish
Bake the salmon in the preheat oven for 20-25 minutes
Serve it with rice, potatoes, or pasta, together with a veggie side-dish
*I usually halve a whole fillet of salmon. If you would like to save the remaining half for the next meal (preferably on the next day), rinse and pat dry it before sealing it with a piece of plastic wrap/in an air-tight container.
The Philippines is a tropical country, it’s very hot and humid everyday. Therefore, almost every dishes are very salty (in order to refill the salt in our body since we sweat a lot) and spicy (for the sake of spicing up our dinner). This dish is one of those I’ve learnt how to cook during my trip there – quick and easy (: