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Chocolate Cashew Nut Brownies

Have the urge to bake something for Christmas but it has been raining cats and dogs and i only have limited ingredients to do my baking, hence, i settled with this brownie, instead of the traditional way baking on baking tin i baked in in the tart mould and cupcake mould.


Here you go the recipe of my Chocolate Cashew Nut Brownies


Ingredients:

225g softened butter, a little extra for greasing
150g black cooking chocolate button
225g self-raising flour (sifted)
100g - 125g caster sugar (use according to how sweet your tooth is.. i used 100g)
4 eggs (beaten)
75g - 100g Cashew nuts, chopped (you can use pecan nut, walnut, pistachio or whatever nuts of your preference)
100g chocolate button
* optional : icing sugar for dusting

Method:

1. Preheat oven to 180c
2. Grease the moulds or if you are using square baking tin grease and line with baking paper.
3. Place the cooking chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Keep stirring until totally melted and set aside.
4.Mix the self-raising flour with caster sugar.
5. Stir the beaten eggs into the melted chocolate mixture and pour the well mixed chocolate mixture into the self-raising flour and caster sugar mixture and beat well.
6. Stir in the cashew nuts and chocolate buttons into the well mixed mixture.
7. Pour the mixture into the moulds or the baking tin.
8. Bake in the oven for 30 to 35mins depending on the tin that you use or until firm to touch around the edges.
9. Once it's done leave to cool for 20min.
10. Turn out onto a wire rack. you can dust with icing sugar or other toppings like chocolate ganache.
6.

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Egg Tart

I am back!


Yeah i know it has been awhile... I have been cooking still but just too lazy to update my blog.
Another year will be gone soon, i better get myself moving :)

This is my first attempt to bake egg tart and it turned out very good. *Grins*

Egg tart has been my favourite since childhood be it the short crust type or the puffy flaky type.



Here is the recipe.

Ingredients:

A: for the tart crust - short crust type

220g All purpose flour
2.5 tbs powdered sugar / caster sugar
150g butter - softened and cut into small cubes
1 egg
a pinch of salt

B: for the egg custard filling

430ml milk
6 large eggs or 7 medium eggs
1 to 1.5cup sugar (depending on your preference, i use 1 cup and it turns out just perfect for me because i don't have sweet tooth)
a pinch of salt
1tsp vanilla essence

Method:

1. Pour all ingredient B into a saucepan and heat under lowest heat and keep stirring in one direction( to prevent bubble from forming) until the sugar dissolved, remove from heat and let it cool off.

2. Now preparing the crust - pulse the sugar, salt and all purpose flour in the mixer (to make sure it blends evenly), then add in the butter and mixed until it crumbs up.

3. Add eggs and vanilla essence to the mixture and mix until the dough is formed. (stop as soon as the dough is formed, don't over mixed)

4. Remove the dough and wrap with a cling wrap and chill in the fridge for at least 30min before using.

5. Sieve the egg custard mixture through a fine sieve to remove whatever residuals and bubbles from the mixture.

6. Preheat the oven at 180c

7. Remove the crust dough from the fridge and knead a little on a floured worktop and form a roll.

8. Take an appropriate portion that fit your mould and roll in between your palm to a ball shape.

9. press the dough ball flat with your fingers on to your palm (if you prefer an even size pastry you can use the rolling pin to roll into round shape).

10. place the dough onto a slightly greased mould ( i use silicon tart mould, no greasing is needed )

11. Press the dough down the mould and shape the wall and fill the egg custard filling up to 80% full.

12. Bake in the oven for 20min to 25min depending on the size of your mould. To test if the custard filling is ready, shake the tray lightly if the filling is jiggly like firm jello, means it is ready. (make sure the custard is not overbaked)

14. remove from oven and place on the rack to cool off before serving.


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This blog is about my food creations.
Please feel free to share your thoughts about food.
I love everything to do with food :)

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