The Easiest Ever “MY”Brownie – Gluten Free

I think I found my basic brownie measurements! I am writing down the recipe here before I forget.

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I am a chocolate lover – especially good quality dark chocolate. This brownie is super rich and full of chocolate, but not too sweet, just as I like it.

This brownie is also very versatile. You can mix nuts, dried fruits and/or chocolate chips in it. If you bake in a round tin and arrange some toppings on it (such as strawberries, mascarpone cream or frosting), this will be a gorgeous rich chocolate cake. This time, I have put salted caramel sauce on top (see photo). The saltiness of the sauce and the richness of the brownie are just perfect. The choice is endless.

In addition, it is super easy to make. All you have to do is just keep adding ingredients one by one. Gluten free is certainly a bonus. If you need a chocolate fix, this is the perfect brownie for you. Hope you like it.

Ingredients (20cm square cake tin): 

120g Unsalted Butter – room temperature

180g good quality 70% Dark Chocolate

2 Eggs -room temperature

70g Dark Sugar

100g Cream

50g Almond Meal – shifted

Method: 

  1. Preheat oven to 170 ºC. Line a cake tin with baking paper. Break dark chocolate into small pieces.
  2. Place the dark chocolate and unsalted butter in a saucepan. Place it over a low heat and allow them to melt, while stirring occasionally. Remove the saucepan from the heat once they become a smooth chocolate sauce. Put it aside.
  3. Place 2 eggs and dark sugar in a bowl. Whisk them together until it looks thick and creamy. I recommend using a hand mixer. It takes about 10 minutes.
  4. Add the chocolate sauce (Method 2) and cream into the egg mixture (Method 3). Gently combine them together.
  5. Add almond meal into the mixture. Combine them gently until they are homogenised. Do not mix, otherwise the cake will be dense.
  6. Pour the mixture into the prepared square tin. Bake it for 20 minutes or until it is just cooked (until a wooden skewer inserted into the centre of the cake comes out clean).
  7. Take it out of the oven and cool it down in the tin. Once it is cooled down, remove the cake from the tin carefully (the cake is very fragile when it is warm). Cut into small squares. You can keep them in the fridge.

 

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The Easiest Ever Japanese – Agedashi Tofu (No Dashi Stock Required)

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A super easy Agedashi Tofu Recipe. This Agedashi Tofu can be made without Japanese Dashi Stock. When you are in a hurry but you would like to impress someone, it is a good recipe. I think it is a good introduction to Japanese cooking. Hope you like it.

Ingredients (Serve for 4 people)

500g Momen or Classic Tofu

200ml Water

50ml Soy Sauce

50ml Mirin

20ml Cooking Sake

5g Dried Bonito Flakes

2 Tablespoons of Corn Flour (or Plain Flour if you do not have Corn Flour)

Oil for shallow frying

Topping Options

4 pinches of Dried Bonito Flakes

Shredded Daikon Radish

Spring Onions – finely chopped

Method:

  1. Cut tofu half to make it 1.5 – 2 cm thick. Then cut each piece into 8 (Total 16 pieces of tofu).
  2. On a flat plate or a chopping board, place 3-4 layers of paper towels and lay the tofu on it. Place another 3-4 layers of paper towel on top of the tofu, and then place a flat plate or a light chopping board on top of it. Leave it for 15 minutes. This process is to remove excess water from the tofu. Please do not leave it too long, otherwise the tofu will be too dry.
  3. Now we make the sauce. Place water, soy sauce, mirin and sake into a sauce pan and bring it to the boil. Once it is boiled, turn the heat to medium and add bonito flakes to the pan. Keep simmering for a minute. Turn off the hat and put it aside.
  4. Now we shallow-fry the tofu. Heat oil to 180 ◦C. Remove the tofu from the paper towels. Coat the tofu with corn flour. Shallow-fry the tofu until the tofu becomes crispy and lightly browned (about 2 minutes each side).
  5. Remove the tofu from the oil and drain excess oil on a wire rack or paper towels.
  6. Now come back to the sauce. Strain the sauce to separate the sauce and the bonito flakes. Keep the bonito flakes.
  7. Pour ¼ of sauce on a serving plate. Place 4 pieces of the tofu in the sauce. Top with the cooked bonito flakes from Method 6, along with your choice of toppings.

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The-Easiest- Ever Muffins – Chocolate and Strawberries

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Another flavour of my Easiest Ever Muffins -the classic combo, Chocolate and Strawberries.

These muffins are so easy to make. All you need to do is just place a large mixing bowl on a scale and keep adding and mixing all ingredients in order. If you are looking for something to do with your kids during this school holiday, maybe this is a good one.

Ingredients (about 8-9 small muffins)

80g of Almond Meal

50g of Self-raising Flour

30g of good quality Pure Cocoa Powder

2 Eggs

50g of Sugar

30g of Milk

40g of Unsalted Butter- melted

20g of Olive Oil (or any of your favourite oil)

60 of Dark Chocolate Chips (or nay of your favourite chocolate)

For Strawberries

200g of Strawberries

2 Teaspoons of Lemon Juice

2 Teaspoons of Sugar

 

Method:

  1. Preheat oven to 200◦C. Line a muffin tin with paper muffin cups. Shift almond meal, self-raising flour and cocoa powder together.
  2. Place all of the ingredients for the strawberries in a small microwavable bowl. Cover it with gladwrap and microwave it for 1 minute. Put it aside.
  3. In a large bowl, beat eggs and sugar until the sugar is dissolved completely. Add milk, melted butter and olive oil to the bowl and combine them well.
  4. Add the almond meal, the self-raising flour and the cocoa powder into the mixture. Combine them gently until they disappear. Do not mix as gluten will come out and the muffins will be dense*.
  5. 5 add chocolate chips and the strawberries including all of the juice into the mixture. Fold them into the mixture gently. Again do not mix.
  6. Pour the mixture evenly into the prepared muffin cups. Bake them for 15-18 minutes or until they are just cooked (until a wooden skewer inserted into the centre of muffin comes out clean).
  7. Take them out from the oven and cool them down on a wire rack.

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Note: *how to combine dry ingredients into wet ingredients gently.

I use a wire whisk. Scrap and scoop the mixture with the whisk and lift up and drop it. Repeat this until dry ingredients disappear into the mixture. It helps to work quickly when you turn the mixing bowl in the opposite direction of the shills scrapping the mixture.

The Easiest Ever Cake – Apple Cinnamon Almond Cake with Lemon Syrup

This is another very easy cake recipe. No technique is required. All you have to do is keep adding the ingredients in a bowl. Apple and almond meal give the cake moderate natural sweetness, and brown sugar contributes to its richness. The flavour of lemon syrup adds a little bit of sourness to the cake.

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Ingredients for 15 cm round cake tin:

2 Eggs

70g Dark Brown Sugar

60ml Milk

40g Unsalted Butter – melted

20ml Olive Oil

1 Teaspoon of Cinnamon powder

80g Almond Meal – shifted

80g Self-Rising Flour – shifted

1 Apple (any kind of apple you like) – peeled, core removed and sliced into thin wedges

Lemon Syrup

2 Tablespoons of Lemon Juice

2 Tablespoons of Water

4 Tablespoons of icing Sugar (or White Sugar is also fine)

Method:

  1. Preheat oven to 180◦C. Line a cake tin with greaseproof paper.
  2. In a large bowl, beat eggs and dark brown sugar until the sugar is dissolved completely. Add milk, melted butter, olive oil and cinnamon power to the bowl. Combine them well.
  3. Add almond meal and self-rising flour into the mixture. Combine them gently until they disappear. Do not mix as gluten will come out and the cake will be dense*.
  4. Pour the batter into the tin and smooth the top. Arrange the sliced apple on top of the batter, pressing them into the batter very gently. Bake it for about 40 minutes (depending on your oven) or until a wooden skewer inserted into the centre of cake comes out clean.
  5. Meanwhile, make lemon syrup. Put lemon juice, water and icing sugar in a small saucepan. Heat it gently until the sugar is completely dissolved. Put aside.
  6. Once the cake is cooked, take it out from the oven. Make small holes in the surface using a wooden skewer and pour the lemon syrup over the cake. Leave it to soak in the tin until it has cooled down. It can be eaten straight away, but it is nice next day as well when all of the flavour is settle and absorbed.

Note* How to combine dry ingredients into wet ingredients gently.

I use a wire whisk. Scrape and scoop the mixture of ingredients with the whisk, and lift up and drop it. Repeat this until the dry ingredients disappear into the mixture. It helps you to work quicker when you turn the mixing bowl in the opposite direction of the whisk scrapping the mixture.

The Easiest Ever Quiche – Bacon,Cheese and Vegetable

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Tasty Quiche with NO FUSS and MESS! No homemade pastry or frozen pie crust is required. You can add whatever fillings you like.

Ingredients:

Egg Mixture

70g of All-Purpose Flour

4 Eggs

400ml Milk

70g of Cheese – grated (any of your favorite hard cheese. I use Parmesan. )

One or two pinches of Salt

A pinch of Pepper

A pinch of Nutmeg

Filling

5 slices of Short-Cut Bacon – trimmed and sliced into small pieces

1 Carrot – grated

½ Onion – thinly sliced

5 big florets of Broccoli – cut into small pieces

 

Method:

  1. Preheat oven to 180◦C
  2. In a large bowl, whisk the all-purpose flour (instead of sifting).
  3. Add the eggs one by one. Every time you add an egg, whisk and combine it well with the flour.
  4. Add milk. Keep whisking and combine all while you are pouring milk.
  5. Add grated carrot, cheese, salt, pepper, nutmeg, and then combine them together.
  6. Layer broccoli, onion and bacon in a 24cm quiche dish. Pour the egg mixture over the top.
  7. Bake for 40 minutes or until the quiche is set.

 

 

The Easiest Ever Muffins – Lemon & Coconut

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These muffins can be made just by adding ingredients. All you need to do is just place a large mixing bowl on a scale and keep adding and mixing all ingredients in order.

Ingredients (8 medium size muffins)

100g of Self-rising flour

40g of Shredded Coconut (unsweetened)

2 Eggs

70g of Sugar

40g of Lemon Juice

20g of Coconut Milk

40g Unsalted Butter – melted

20g of Olive Oil (or any of your favorite oil)

 

Method:

  1. Preheat oven to 200◦C. Line a muffin tin with paper muffin cups. Sift self-rising flour.
  2. In a large bowl, beat eggs and sugar until sugar is dissolved completely. Add lemon juice, coconut milk, melted butter and olive oil and combine them well.
  3. Add self-rising flour and shredded coconut into the mixture and combine them gently until they disappear. Do not mix as gluten will come out and the muffins will be dense*.
  4. Pour the mixture evenly into the prepared muffin cups. Bake them for 15-18 minutes or until they are just cooked (until a wooden skewer inserted into the centre of muffin comes out clean).
  5. Take them out of the oven and cool them down on a wire rack.

 

Note:

*How to combine dry ingredients into wet ingredients gently*

I use a wire whisk. Scrape and scoop the mixture of ingredients with the whisk, and lift up and drop it. Repeat this until dry ingredients disappear into the mixture. It helps you to work quicker when you turn the mixing bowl in the opposite direction of the whisk scrapping the mixture.