Flog The Food Blog: March 2011

Tuesday, March 29, 2011

Elise's Famous Double Choc Chip Cookies

Double Choc Chip Cookies

Ingredients:

125grams of butter, cubed, salted

1/3 Cup Crunchy Peanut Butter

1 Cup lightly packed Brown Sugar

1 egg (at room temperature)

1/2 Cup Plain Flour, Sifted

1/4 Cup Baking Cocoa

3/4 Cup Self Raising Flour, Sifted

250grams Nestle Dark Chocolate Bits/Chips

Method:

Preheat oven to 180 Degrees Celcius

Cream Butter (I usually soften it in the microwave a bit, but do not fullt melt it), peanut butter and brown sugar together until combined.

Add egg and mix well. (I always take the egg straight from the fridge it doesn't matter).

Stir in combined, sifted, baking cocoa, plain and self raising flour. Add the chocolate bits and mix well.

Use spoon to make cookies on cooking tray (you can make them small, mum likes them smaller, but I like the larger cookies)

Bake for 12 mins

Donna Hay Double Choc Chip Cookies

Double Choc Chip Cookies
From Donna Hay's "Simple Essentials: Chocolate" Cookbook

Ingredients:
110g Unsalted Butter, softened
3/4 Cup (130g) Brown Sugar
1 egg
1 teaspoon Vanilla extract
1 cup (150g) Plain Flour
1/4 Cup Cocoa Powder, Sifted
1 teaspoon Bicarbonate Soda (Baking Soda)
125g Dark Chocolate, melted
280g Dark Chocolate (Chips or Block, chopped), extra, roughly chopped

Method:

Preheat oven to 160 degrees celsius
Beat butter and sugar in electric mixer for 8-10mins or until light and creamy (approx 5mins)
Add egg and vanilla and beat for a further 3-4mins
Stir through flour, cocoa, bicarb, and melted chocolate
Add chopped chocolate or choc bits in and stir through
Put teaspoonfuls of mixture onto baking paper lined trays (approx 3 trays)
Bake for 10-12mins (14mins approx), or until slight cracks form
Cool on wire racks

Makes approximately 24 average sized cookies

Note:

This recipe is designed to make giant sized cookies, so there is a lot of mixture, so you can make either giant sized cookies or lots of normal sized cookies

Monday, March 28, 2011

Cashew Curry - 28th of March

101 Cookbooks Recipe - Cashew Curry

Ingredients:
1 cup whole coconut milk
1 - 2 tablespoons curry powder*
scant 1/2 teaspoon fine grain sea salt
1/2 large red onion, chopped
1 medium garlic clove, chopped
1/3 cup water
4 ounces firm tofu, cut into small cubes (optional)
1 cup green beans, cut into 1-inch segments
1 1/2 cups cauliflower, cut into tiny florets
1/3 cup cashews, toasted
a handful of cilantro, loosely chopped

Method:

Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat. Whisk in the curry powder and salt, working out any clumps. Now stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu. Cook down the liquid for a couple minutes before adding the green beans and cauliflower. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt / curry powder) if needed. Serve with a bit of cilantro topping each bowl.

Serves Serves 2-3.

Modifications:
No green beans, added broccoli instead as well as chopped sweet potato and served with steamed rice