toasts for days

Food 52 has not ceased to inspire my breakfasts and lately, it's been all about toasts.

And that's right guys, I'm in Germany. More of that + a collaboration announcement in the next post I promise. Till then, here are several more ideas to spruce up avocado on toast and just more toasts here, here and here.

For now, this scrambled eggs and avocado combo is staying in my kitchen.

T.

flourless milo chocolate cake

We should really start making flourless things more often. They make fudgy cakes. Like this Flourless Chocolate Cake with a dash of Milo. I'm not even kidding.

I was desperate and it was sort of like a found-myself-without-an-eraser-during-exam-time situation. The recipe calls for cocoa but I thought I would be adventurous. I hardly ever. My cocoa ran out. 

It turned out to be the best decision I ever made. So much more satisfying than flour things.

(recipe adopted and adjusted from Epicurious)

100g fine-quality bittersweet chocolate
1/2 cup butter
3/4 cup sugar
3 large eggs
1/2 cup milo powder

1. Preheat oven to 200°C and butter an 8 inch round baking pan. Line bottom with non-stick parchment paper.
2. Chop chocolate into small pieces. Set bowl over a saucepan of barely simmering water, melt chocolate with butter, stir until smooth.
3. Remove bowl from heat. Add sugar, eggs and whisk well.
4. Sift milo powder over chocolate mixture and whisk until just combined.
5. Pour batter into pan and bake for 25 minutes, or until top has formed a thin crust.
6. Remove from oven, cool cake in pan on a rack for 5 minutes and invert onto a serving plate.

Dust cake with icing sugar or milo powder if desired.

I am going to bake this thing and make it a ritual every week. Real life right here.

T.

instagram for food bites

Some photos of my work for local food movement, Food Bites, on instagram for the month of November. Definitely one of my personal highlights for the year 2013!

T.

chocolate chunk cookies

I hope you're not hungry... but if you are, I think you will appreciate this cookie recipe I stumbled upon while I was famish. They may sound so simple but it's with these cookies my faith in life has been restored.

(recipe adopted and adjusted from Joy of Baking)

2 cups all purpose flour
2 tsp cornstarch *
1 1/4 tsp baking soda
pinch of salt
3/4 cup unsalted butter, melted or room temperature
2/3 cup granulated white sugar
2/3 cup and 1 tbsp brown sugar
1 large egg
1 tbsp extra virgin olive oil (equivalent to 1 large egg yolk)
1 1/2 tsp vanilla essence
1 1/4 cups chocolate chunks

* This ingredient will magically make these cookies chewy. Absolutely foolproof.

1. Preheat oven to 180°C.
2. In a large bowl, mix together dry items — flour, cornstarch, baking soda, salt
3. In a separate bowl, or mixer, beat butter and sugar until light and fluffy. Add egg, olive oil and vanilla extract gradually until well mixed.
4. Incorporate flour mixture to the creamed mixture before stirring in the chocolate chunks.
5. Line two baking sheets with parchment paper and place ball-shaped doughs. Gently flatten them into 6.5 cm round.
6. Bake cookies for about 10 minutes. Cookies are done when they are light brown. Remove from oven and let cool for 5 minutes on parchment paper before transferring them to wire rack.

It's 11:36 p.m. where I'm at. I probably won't look pretty but I'll make sure that diet starts tomorrow.

T.