Chocolate Brownie

It's practically the weekend so to celebrate here come this lovely brownie recipe. Seriously who doesn't like brownies? They are smooth and crunchy at the same time. It's like heaven!!! This one is sooooo tasty and chocolaty you won't believe it. Give it a try and have a nice weekend! :)
 

Ingredients:

2 cups unbleached all-purpose flour

2 cups white sugar

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon salt

1 cup water

1 cup vegetable oil

1 teaspoon vanilla extract

Method:

1.      In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.

2.      Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.

3.      Bake for 25 to 30 minutes in the preheated oven at 170c, until the top is no longer shiny.

4.      Let cool for at least 10 minutes before cutting into squares.

Enjoy!!!

Source - allrecipes.com

Sun-Dried Tomato and Palm Hearts Fusilli

Pasta are always welcome, especially when you don't have much time to spend in the kitchen and still wants something nice to eat. This one I've done last Sunday for lunch and was a hit at home, all the ingredients complement each other and the result was so tasty that I have decided to share, so give it a try! You'll love it. :)

Ingredients:
300g dried fusilli pasta (I used Sainsbury's Taste the Difference)
1 onions chopped
3 cloves of garlic smashed
100g broccoli florets
1 can of palm hearts sliced
50g sun-dried tomato chopped
250g chestnut mushroom chopped
2 tbsp capers
15g pine nuts
Spinach leaves
Black pepper
Salt

Method:
1 - Cook the pasta as per package instructions.
2 - Fry the onion and garlic until tender
3 - Add the mushroom and broccoli florets and stir for about 10 minutes
4 - When the mushroom lost most of its water and the brocolli florets are tender add the palm hearts, sun-dried tomatoes, capers, pine, black pepper and salt and stir for another 7 minutes
5 - Add the pasta when cooked and eat with spinach leaves

Enjoy!

Shimeji Pillows

Ok I know this recipe sounds a bit complicate but it's actually not, just time consuming. The pockets are soooooo tasty that it totally worth the time you'll spend in the kitchen. The pastry I used is the dumplings pastry so it's light and easy to prepare and the sesame oil makes the whole difference. So give it a go, you'll thank me later! :)

Ingredients:
1 1/2 cups flour
1/2 cup lukewarm water
150g shimeji
1/2 onions chopped
3 sticks spring onions chopped
1 tbsp sesame seeds
2 tbsp soya sauce
4 1/2 tbsp sesame oil
1 tbsp parsley and lemon seasoning
Salt
Black pepper

Method:
1 - Mix the water and the flour to a dough
2 - Put a wet towel over the dough, and let it stand for several minutes
3 - Divide the dough into 18 pieces of 1 x 1.5cm
4 - Fry the onions until tender, ad the rest of the ingredients and only 1/2 tbsp of the sesame oil. Stir for about 10 minutes
5 - Using a rolling pin open the dough pieces as round as possible
6 - Divide the shimeji mixture into the pastry circles placing about 1 tbsp of the mixture into each pillow
7 - Close the circles and use a fork to seal. When that is done close the two ends of the pastry together so you can get the form of a pillow
8 - Steam cook the pillows until they all reach the surface of the water. It's like cooking regular pasta
9 - Using the rest of the sesame oil fry the dumplings, 2 minutes each side or until golden brown and serve it with soya sauce

Enjoy!

Tofu and Courgette cakes

This cake is another version of the courgette balls I've done the other day. But as it got so tasty I decided to share the recipe. One tip, don't get worried if you think the mixture is to lose, it is supposed to be like that, and the reason it that this way you get a crunchy cake on the outside and a smooth texture on the inside. In other words, just what you want for a vegetable cake, right? I hope you like it!

Ingredients:
3 courgettes slices
200g Taifun Tofu Rosso cut in tiny cubes
3 sticks of spring onion chopped
1/2 onions chopped
1 tbsp olive oil
1 tbsp parsley and lemon seasoning
6 tbsp flour
50g spinach or watercress chopped
Black pepper
Salt

Method:
1 - Take the courgette slices into boiled water for 15 minutes to lose its water
2 - In the meantime mix all the ingredients together apart from the flour
3 - Add the courgettes and the flour and mix well
4 - Coke a big tray with baking sheet and divide the mixture into 16 small cakes.
5 - Bake it in a pre-heated oven for 45 minutes at 180c or until the cakes are brown.

Enjoy!!

Pine Nuts and Lime Rice

This rice is perfect for a summer meal. It's refreshing and light. The lime and pine nuts go perfectly well together. You can use arborio rice with the same recipe with you prefer a risotto. I hope you like it!

 

 

Ingredients:
300g basmati rice or arborio (if you prefer to have it as a risotto)
1/2 onions chopped
3 cloves garlic smashed
3 tbsp pine nuts
20g parsley chopped
Zest of one lime
Juice of 1/2 lime

Method:
1 - Fry the garlic and onion until tender
2 - Add the rice, pine nuts and parsley and cooked as per package instruction
3 - The last time you pour water, add the lime zest and juice
4 - Stir well and using a ramekin makes the round shape


I used a leaf of basil for decoration. Enjoy!

Strawberry Pie

This week I have decided to try on a few difficult recipes. The first one was a gyosa which didn't quite go well so I'll have to give another go at the end of the week and the other one was this pie. It's not exactly difficult it’s just time consuming, but it’s totally worth it. There are no words to describe how lovely and tasty this pie is. Ah! This is the first pie I ever made (uhuuuu!!!) so I was quite proud with myself with the result.
It is sweet on right amount, the crust it's crunchy and the filling is rich and moist. Simply perfect!! Give it a go, I can guarantee you'll love it! :)

Ingredients for the crust:
1 1/4 cups all-purpose flour
8 tbsp spread
2 tbsp light brown sugar
Ice-cold water

Method for the crust:
1 - Place all the ingredients except the water in a bowl. Using a fork, mix the ingredients
2 - Then slowly drizzle the cold water, a tablespoon at a time, over the flour, mixing with the fork quickly until the dough starts to clear the sides of the bowl and comes together
3 - Divide the dough into half and place each half in cling wrap, shaping into a disc as you wrap
4 - Place both dough discs in the refrigerator for an hour at least or longer.

Ingredients for the strawberry filling:
400g strawberries sliced
1/4 cup light brown sugar
1/2 tsp cinnamon
1 ½ tbsp cornstarch
1 tsp vanilla

Method for the strawberry filling:

1 - Mix in all the and stir thoroughly
2 - Set aside for 15 minutes

Putting the pie together

1 - Take one of the discs of dough and roll it out to about 12 inches, using as much flour as you need to keep it from sticking to the surface. Keep moving the dough as you roll it to ensure it does not stick.
2 - Open the dough on to a greased 8 inches round spring form baking tray or on a pie pan if you have one.
3 - Pour the filling into the crust. Place the baking tray into the refrigerator while you prepare the top crust using the second disc of dough.
4 - Open the second disc and use a small cookie cutter in any shape to cut out little pieces of the dough
5 - Keep them on a baking sheet while you cut out the others
6 - Gather the scraps, roll out the dough, and cut more shapes until you have exhausted the dough.
7 - Arrange the shapes on top of the strawberries in a decorative pattern
8 - Sprinkle 1 tbsp of light brown sugar on the crust. This gives some additional sweetness and helps the crust brown.
9 - Bake it at 180c for 1 hour
10 - When ready let the pie pan cool thoroughly before cutting and serving

 

Enjoy!

Source – inspired by a recipe on Holy Cow Vegan Recipes

Fusilli with Mushroom and Cashew

Ok, I know this is not a rocket science recipe but it can be very handy when you get home late on Sunday night (or any night) and only have the strength to cook something easy and quick for Monday's lunch. I have to say that I am not a big fan of sandwich for lunch, I know there is a big market out there that would hate to hear this, but its just not healthy. I also know that sometimes it can't be avoided but I try my best to have something better for lunch. And pasta it always welcome, right? This one is so tasty that in the end I had to share it. I hope you like it! :)

Ingredients:
300g fusilli pasta
250g chestnut closed mushroom sliced
1/2 onions chopped
20g flat leaf parsley chopped
15 cherry tomatoes cut in half
100g broccoli florets
50g baby leaf spinach
2 tbsp cashew nuts
3 tbsp olive oil
3 tbsp Parmezzano
Black pepper
Salt

Method:
1 - Cook the past as per package instructions on a salted water
2 - Fry the onions on 1 tbsp of olive oil
3 - Add the mushrooms, parsley and stir for about 7 minutes
4 - Add the tomatoes, broccoli and cashew and stir for another 7 minutes
5 - Turn the fire off and add the pasta, the rest of the olive oil, spinach, black pepper and the Parmezzano
6 - Stir it all together and serve while still hot

Enjoy!!!