I am on diet

Pasta with Fresh Spinach, Tomatoes and Roasted Garli 1/4 cup...

Tue, 16 Aug 2011 17:45:44 +0200

Pasta with Fresh Spinach, Tomatoes and Roasted Garli

1/4 cup olive oil
1 Tbsp butter
1 head of garlic, roasted
2 Tbsp balsamic vinegar
1 medium onion, cut into large dice
1 box Bow-tie pasta
4 oz baby spinach
2 cups fresh tomatoes, diced
Salt and Pepper
Fresh grated Parmesan cheese

Put half of the olive oil, roasted garlic cloves (see Notes for more info) and balsamic vinegar into a small food processor or a small bowl. Process or mash until the garlic is no longer large pieces.Put the remaining oil and the butter into a saucepan with chopped onions, a pinch of salt and and some fresh ground pepper; cook the onion until translucent and starting to brown; add the garlic/oil mixture and thoroughly incorporate with the onions. Remove to bowl.Using the same pot, fill with salted water and bring it to a boil. Add pasta and cook according to package directions til al dente. Drain and return to the pot.Add the uncooked baby spinach and the onion/garlic/oil mixture to the pot and toss togetherOn medium heat, add the diced tomatoes, stirring to combine. Heat for an additional 2 minutes; stirring constantly.
Serve in bowls with fresh grated Parmesan cheese grated on top.

Ham and Egg Crepe Square1 cup flour 1 tablespoon sugar 1/4...

Mon, 08 Aug 2011 23:03:00 +0200

Ham and Egg Crepe Square

1 cup flour

1 tablespoon sugar

1/4 teaspoon salt

1 1/2 cups milk

4 large eggs

3 tablespoons melted butter

9 thin slices ham

9 eggs

Chopped fresh parsley

1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.
2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.
4. Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place am slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once.

Summer Risotto Ingredients 6 cups vegetable broth 4 tablespoons...

Fri, 22 Jul 2011 19:25:37 +0200

Summer Risotto

Ingredients

6 cups vegetable broth
4 tablespoons olive oil
1/4 cup minced onion
2 cups arborio risotto
1/2 cup dry white wine
2 teaspoons salt
1 teaspoon pepper
1 zucchini diced

1/2 cup frozen peas
1 cup chopped mushrooms
1 Tablespoon fresh chopped basil
1/2 cup or more grated parmesan cheese

Heat the olive oil over medium heat in a large, heavy pot. Sauté the onion for a couple of minutes until softened but not browned. Add the rice and sauté for a minute or two until it turns slightly translucent.Add the wine and stir until absorbed. I had a pretty generous hand with the wine, so feel free to add extra if you like the flavor. Boozy risotto is not a bad thing. Next, add the broth one ladle at a time, stirring very frequently. When the rice begins to dry out, add another ladle. After about 15 minutes, begin to check the grains. When the rice begins to break down but is still slightly tough inside, add the vegetables, basil, salt and pepper. Add the last few ladles of veggie broth and work in the vegetables. If you’ve run out of broth, use water and add salt, if needed. Within 5 to 10 minutes, the rice will become tender and creamy. Once the mix is thick and starchy, take it off of the heat and stir in the cheese.Garnish with a bit more basil and more cheese. A squeeze of lemon would also be tasty if you’ve got one handy.

Homemade OreosFor the chocolate wafers:1 1/4 cups...

Mon, 18 Jul 2011 19:18:22 +0200

Homemade Oreos

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar (depending on how sweet you want the cookies- I used 1 cup.)
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening (I used the Spectrum Organics Brand I’ve mentioned before.)
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Set two racks in the middle of the oven. Preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. These cookies will spread a lot so give them plenty of room! With moistened hands, slightly flatten the dough. Bake for 9-11 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

http://www.etsy.com/shop/dudush

Wed, 29 Jun 2011 18:35:30 +0200

http://www.etsy.com/shop/dudush

Hot Chocolate Cupcakes To make them, bake a batch of vanilla...

Wed, 11 May 2011 17:16:10 +0200

Hot Chocolate Cupcakes

To make them, bake a batch of vanilla cupcakes. Once cooled, remove the liners.

Then make a white chocolate ganache to cover only the sides of the cupcakes. Once the ganache had set (about 30 minutes), cut a strip of white fondant a bit wider than the height of the cupcake (to make room for icing that follows.) To join the ends of fondant, use a little water. The same to attach the handle to the cup.

Next, prepare a italian meringue icing, which will place it carefully on the cupcake with a spoon, ending with a topping of few marshmallows.

Pot of Gold Cupcakes ‘Pot’ Chocolate...

Thu, 24 Mar 2011 22:07:01 +0100

Pot of Gold Cupcakes

‘Pot’ Chocolate Cupcake

1 1/2 cups flour
1 cup sugar
1 t baking soda
1 t salt
1/3 cup cocoa powder
1/2 cup vegetable oil
1 cup water
1 t vanilla extract
1 T vinegar

Preheat oven to 350ºF. Place sugar, salt, vegetable oil, water, vanilla, and vinegar in one bowl. In another bowl, combine your dry ingredients: flour, baking soda, and salt. Mix the dry ingredients into the wet until thoroughly mixed.

Spray muffin tins with nonstick spray and then fill each cup 2/3 the way full with batter. Place in the oven and bake 20-25 minutes. Let cool in pan for 5 minutes, then remove to cooling rack.

Makes 16.

‘Gold’ Lemon Frosting
1/2 stick butter, room temperature
3/4 cup powdered sugar
1 1/2 T lemon juice
1/2 t lemon extract
yellow food coloring

Cream the butter with the powdered sugar. Add the lemon juice and lemon extract. Mix. Then mix in the yellow food coloring. If frosting is too soft, add more sugar. If too stiff, add more lemon juice.

‘Rainbow’ Play Dough Cookies
adapted from allrecipes / inspired by the cookie shop

3/4 cup butter, room temperature
3 oz cream cheese
1 cup sugar
1 egg
1 t vanilla extract
2 3/4 cup flour
1 t baking powder
1/4 t salt
red, blue, green, and yellow food coloring

Mix butter with cream cheese and sugar till fluffy. Add egg and mix. Add vanilla and mix. In another bowl combine flour, baking powder, and salt. Now mix the dry ingredients with the wet till a dough forms. Split the dough into four equal pieces.

Take one piece, color with a few drops of red food coloring and knead the color into the dough. Add more coloring if the color is not intense enough. Now repeat with the other dough pieces and colors. Wrap colored dough in plastic wrap and refrigerate dough for 2 hours.

Preheat oven to 350ºF. For rainbows, roll out small portions of each color into long ropes and stick them together to make the rainbow. Make sure one half of the rainbow is longer (as pictured above) so you have something that can be stuck into the cupcakes. Place on parchment lined baking sheets. Bake the tray of cookies for 8 minutes and let cool on a cooling rack.

Note: Makes lots of cookies. There will be a lot of cookie dough left over just to play with :D.

Assembly
Take your cooled chocolate cupcakes and flip them upside down. If they don’t stand straight, slice a bit off of the cupcake top (actual top of the cupcake), to create a flat surface so they can balance, then reflip them so the bottom faces up once again. In the center of the bottom, with a knife, cut out a circle of cake and scoop it out with a spoon to create a shallow ditch. Fill that hole with frosting.

With a chopstick, poke into the frosting, four holes in a straight line, to make a place for the cookie (which makes it easier to stick the cookie into the frosting and prevents your cupcake from splitting apart). Now stick in the cookie into the holey line in the frosting. Add more frosting if necessary to make it look like a pile of gold. Enjoy!

Christmas Domos :D

Tue, 28 Dec 2010 22:56:53 +0100

Christmas Domos :D

CALLING ALL Tumblrs that run their own ETSY SHOPS...

Tue, 28 Dec 2010 22:32:44 +0100

CALLING ALL Tumblrs that run their own ETSY SHOPS... :

bookspaperscissors:

(and re-blog too if you have Etsy seller friends / followers!)

5 minutes + 2 ingredients = Chocolate Chantilly Ingredients 9.35...

Tue, 28 Dec 2010 10:49:21 +0100

5 minutes + 2 ingredients = Chocolate Chantilly

Ingredients

9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)
1 cup (240 ml) water
4 tbsp sugar, optional

Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
Divide into four serving cups and serve immediately.

Apple Pie Jelly Shots Ingredients 1 cup unsweetened apple ...

Sun, 21 Nov 2010 20:09:18 +0100

Apple Pie Jelly Shots

Ingredients

1 cup unsweetened apple
juice
3 envelopes Knox gelatin
3/4 cup Tuaca liqueur
1/4 cup Berentzen
Apfel Korn liqueur
(or apple schnapps)

Recommended pan: molds or 1-lb. loaf pan (approximately 8” x 4”)

Pour apple juice into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Mixture will initially be very thick. Remove from heat. Stir in the Tuaca and Apfel Korn. Pour mixture into pan or molds and refrigerate until fully set, several hours or overnight. To serve, cut into desired shapes or unmold.

MAKES ABOUT 15 JELLY SHOTS

Bourbon Smash Jelly Shots Ingredients 1 6-oz. package fresh...

Sun, 21 Nov 2010 20:07:14 +0100

Bourbon Smash Jelly Shots

Ingredients

1 6-oz. package fresh
raspberries, plus
additional for garnish
(optional)
3 large sprigs fresh mint
(about 25 mint leaves)
2/3 cup bourbon
2/3 cup cranberry juice cocktail
1/3 cup limeade concentrate, thawed
and strained to remove solids
1/3 cup water
3 envelopes Knox gelatin
2 tsp. agave nectar or simple syrup,
if desired

Recommended pan: molds or 1-lb. loaf pan (approximately 8” x 4”)
Implements: cocktail muddler, bowls, fine mesh strainer

Muddle raspberries and mint leaves in small bowl. Stir in bourbon and set aside. Pour cranberry juice, limeade concentrate, and water into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat. Strain the raspberry–bourbon mixture, making sure to press out all the liquid (you should have about a cup of liquid). Stir into the gelatin mixture. Taste; add the agave nectar/simple syrup if desired. Pour mixture into pan or molds and refrigerate until fully set, several hours or overnight.To serve, cut into desired shapes or unmold. Garnish with slivers of fresh raspberry and mint, if you like.

MAKES ABOUT 15 JELLY SHOTS

Special Edition For Sweet Lovers!!!

Fri, 05 Nov 2010 18:51:34 +0100

Special Edition For Sweet Lovers!!!

Olive and Rosemary Breads Ingredients Basic dough:1 teaspoon dry...

Tue, 02 Nov 2010 16:43:22 +0100

Olive and Rosemary Breads

Ingredients

Basic dough:
1 teaspoon dry active yeast
1 teaspoon sugar
1 cup (240ml) lukewarm whole milk
2 ½ cups (350g) all purpose flour
1 teaspoon salt
1 tablespoon olive oil

1 quantity basic dough
generous ½ cup black olives
1 ½ tablespoons rosemary leaves
all purpose flour, for kneading
olive oil, for brushing

Place the yeast, sugar and milk in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
Add the flour, salt and oil to the yeast mixture and mix until a smooth dough forms. Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little extra flour if the dough becomes too sticky – I used my Kitchen Aid to knead the dough.
Cover with plastic wrap, set aside in a warm place for 1 hour or until doubled in size.

Brush sixteen ½ cup (120ml) capacity pans with oil or cooking spray.
Press down the olives with the palm of your hand to remove the stones, then tear the olives into pieces. Knead the olives and rosemary leaves into the dough on a generously floured surface, incorporating extra flour to compensate for the wetness of the olives. Divide into 16 pieces and roll into balls.
Place in prepared pans, cover with a clean tea towel and set aside in a warm place for 45 minutes or until the dough is doubled in size. In the meantime, preheat the oven to 180°C/350°F.
Brush with the oil and bake for 20-25 minutes or until golden.

Herb Ricotta Cannelloni Ingredients500ml readymade tomato sauce4...

Tue, 02 Nov 2010 16:39:00 +0100

Herb Ricotta Cannelloni

Ingredients

500ml readymade tomato sauce
4 fresh lasagna sheets, halved lengthwise
½ cup finely grated parmesan cheese, extra

Filling:
750g (1 ½ pounds) fresh ricotta
2 tablespoons virgin olive oil*
4 tablespoons chopped flat-leaf parsley
4 tablespoons chopped basil
4 tablespoons chopped chives
1 cup finely grated parmesan cheese
½ cup fresh breadcrumbs – I made my own with some stale Italian bread
salt and freshly ground black pepper

Preheat the oven to 180ºC/350ºF.
To make the filling, combine the ricotta, olive oil, parsley, basil, chives, parmesan, breadcrumbs, salt and pepper.
Spread 1/3 of the tomato sauce over the base of a greased 20x30cm (8x12in) ovenproof dish.
Lay a lasagna sheet on a flat surface, spoon on some ricotta filling and roll up. Place in the baking dish, seam-side down. Repeat with the remaining filling and sheets.
Pour the remaining tomato sauce over the cannelloni, sprinkle with the extra parmesan and bake for 25-30 minutes or until heated through.

Vanilla Cheesecake with Blueberry Lemon...

Tue, 02 Nov 2010 16:36:52 +0100

Vanilla Cheesecake with Blueberry Lemon Sauce

Ingredients

Base:
125g digestive/shortbread cookies
½ cup (50g) almond meal (ground almonds)
3 tablespoons (42g) unsalted butter, melted

Cheesecake:
370g ricotta
370g cream cheese
1 1/3 cups (267g) caster sugar
3 eggs
2 teaspoons vanilla extract

Blueberry lemon syrup:
1 cup blueberries, fresh or frozen
¾ cup (150g) caster sugar
1 tablespoon lemon zest
3 tablespoons lemon juice
¼ cup (60ml) water
1 tablespoon corn starch

Preheat the oven to 140°C/285°F.
Make the base: process cookies in a food processor until crushed. Add the almond meal and butter and process until combined. Grease a round 22cm springform pan*. Press the crumb mix over the base and refrigerate.
Place the ricotta and cream cheese in a food processor and process until smooth. Add the sugar, eggs and vanilla and process until combined and smooth. Pour the mixture over the base and bake for 55-60 minutes or until set.
In the meantime, make the sauce: combine the blueberries, sugar, lemon zest and juice in a non-reactive saucepan. Whisk together the water and cornstarch in a small bowl and add to the saucepan. Turn the heat on to medium and let simmer until thickened, about 10 – 12 minutes – while the mixture is simmering, squash the berries with a fork. Let cool completely.
Remove the cheesecake from the oven and allow to cool in the pan. Serve with the sauce.

Smoky Chicken Breasts Ingredients 3 chicken fillets (or...

Tue, 02 Nov 2010 16:33:03 +0100

Smoky Chicken Breasts

Ingredients

3 chicken fillets (or 4)
smoking chips (I’ve used apple)
10 cups of water
1/2 cup salt (scant)
black bruised peppercorns
black whole peppercorns
2 bay leaves
pinch of dried thyme
pinch of dried rosemary

Start by pouring 8 cups (2 liters) of water in a large pot and add 1/2 a cup (scant) salt. This brine, though it’s basic, will add flavor and tenderness to the chicken.I’ve added bay leaves, bruised and whole black peppercorns, cloves, bruised garlic, dried rosemary and thyme (but you can use fresh as well).The extra flavors you add to the salted water will be carried to the meat as well. I kept it fairly basic but the sky is the limit. Add whatever you feel like.Bring the water to a boil.As soon as it boils, turn off the heat and add 2 cups really cold water.Let the brine cool off completely and then put it in the fridge. A lot of people let their brine get to room temperature (somewhere between 65F and 70F) before using it, that is a no go, people. Safety for all. The brine should stay below 40F (4C). So store it in your fridge until it gets to that point. It’s like canning; do it right and safe or don’t do it at all.Go outside to get some fresh air and shoot some pretty autumn pics while you’re at it. As soon as the brine has the right temperature, add the chicken. Pop the lid on and put the pan in the fridge. Leave it there for 1 1/2 to max 2 hours. I prefer 1 1/2 hours, don’t want it too salty. Make sure the chicken is completely submerged.After 1 1/2 hours, I remove the chicken from the brine (toss the brine), pat them dry with paper towels and let them air dry for a while. I only rinse when I have to use the drippings and don’t want them to be salty.When you do rinse, for God’s sake, be careful. It’s a sure way to spread bacteria throughout your kitchen.Soak a moderate amount of apple smoking chips for about 1/2 to 1 hour. I’ve used apple, but you can use cherry or any kind of combination. Don’t overdo it though and keep it on the light side, chicken doesn’t need a lot of smokiness.I fired up the pit and got my Big Green Egg (with plate setter) steady at 200F (100C). Drained the smoking chips, added them, put the dripping pan in there and placed the chicken breasts on the grill.I know that it generally takes them 2 to 2 1/2 hours at this temperature to be fully cooked. I didn’t check them until 2 hours afterwards and they were a perfect 165F (75C). Chicken needs to have this core temperature in order for it to be safe to eat.Let them rest (wrapped in tinfoil) for 5 minutes before slicing them.These are so good. Perfectly seasoned with a really nice, light smoky flavor. My kinda chicken.

French Onion Soup Ingredients 2 white onions 1 tsp olive oil 2...

Mon, 01 Nov 2010 17:39:00 +0100

French Onion Soup

Ingredients

2 white onions
1 tsp olive oil
2 tsps salted butter
1 tbsp flour
1/2 cup Chardonnay white wine
1 tbsp Cognac
2 cups Beef Stock/Chicken stock/Veg Stock
1 bay leaf
pinch of dried sage/thyme ( whatever you like more )
salt and pepper to taste

For the Cheese Crouton

French stick/ Baguette
Gruyere Cheese

Slice the onions, not too thin and not too thick as you need them to hold shape once they soften . In a heavy bottom saucepan, heat the oil and butter, and add all the onion and fry for about a minute. Then cover the saucepan and cook on very slow flame for about 20- 25 mins with stirring just once or twice in between. By now the onions would have softened and reduced in quantity. If they’re stuck at the bottom or look burnt dont worry, as soon as you start stirring them, the lovely dark colour will coat all the onions, giving it that rich brown colour. Add the flour and cook the onions for a further 2 mins. You could add a few tbsps of water if its too dry and cook it on medium fire now to get a rich dark colour. Pour in the white wine and let it burn off and now add the stock, bay leaf and thyme/sage. I prefer a rich homamade beef stock but a nice chicken stock works equally well. If vegetarian, ofcourse a lovely wholesome veggie stock would be ideal. Season with salt and let the soup simmer for about 10 mins. The soup is ready, now we need to work on the croutons. Select a baguette which fits to the rim of your ramekin. Works for better presentation . But you can use anything yo have at hand, if you dont want to get too fancy. Cut them in slices and toast them in the oven till nice n crisp. Ladel the soup equally in the ramekins, filling it till the top. Place the cruoton over it and grate the cheese over it. Bake the ramekins in the oven till the cheese has melted all over and turned a beautiful golden brown. Serve and be ready to be prasied by anyone who has it

Brownie Wears Lace Ingredients 10.5 ounces (300 grams)...

Mon, 01 Nov 2010 17:27:00 +0100

Brownie Wears Lace

Ingredients

10.5 ounces (300 grams) bittersweet (%70 cacao) chocolate, chopped
2/3 cup (10 tablespoons/150 grams) unsalted butter, plus more for pan
3/4 cup (105 grams) all-purpose flour
1/2 cup (35 grams) Dutch-process cocoa powder
1/2 teaspoon salt
1+1/2 cup (300 grams) granulated sugar
5 large eggs
2 teaspoons vanilla extract

For Hazelnut Butter Frosting:

1 14-ounce (400 grams) jar smooth hazelnut butter

For Chocolate Lace Decoration:

4.5 ounces (150 grams) bittersweet (%70 cacao) chocolate, chopped

To make the brownies, adjust the oven rack to the center of the oven and preheat the oven to 350°F/175°C. Butter a 9-by-13-inch rectangular cake pan, line bottom and sides with parchment paper and set aside.Place the chopped chocolate and butter in the top of a double boiler set over hot water and allow to melt slowly, stirring often. Set aside to cool for 10 minutes.Sift together the flour, cocoa, and salt into a medium bowl and set aside.In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs and sugar until light and fluffy. Add the cooled chocolate followed by the vanilla extract, and whisk until combined. Fold in the flour and cocoa mixture with a spatula. Pour the mixture into the baking pan, smooth the top with a spatula and bake for 30 minutes.Allow to cool in the pan for a few minutes, then turn out and leave to cool completely on a wire rack. Trim the top crust and half-an-inch from each side and place in the refrigerator until chilled, for about 30 minutes.To make the hazelnut butter frosting, place the hazelnut butter in a small pot over low heat and stir until it is runny. Pour over cooled brownie, smooth the top with a spatula, place the frosted brownies in the refrigerator and chill completely, for about an hour.To make the chocolate lace decoration, place the chopped chocolate in the top of a double boiler set over hot water and allow to melt slowly, stirring often. Set aside to cool for 10 minutes.Place a 16-inch-long parchment paper on your work surface. Draw an 8-by-12 inch rectangular with a pencil, turn the other side and place it on a baking tray. Pour the melted chocolate into a piping bag fitted with the smallest (about 1 milimeter) plain tip and pipe the lace decoration the size of your brownie. Place the baking tray together with a large offset spatula in the refrigerator and wait until the chocolate is set, for about an hour.Transfer the brownie on your serving plate. Remove the chocolate decoration from the refrigerator and with the help of a large chilled offset spatula go underneath the decoration, pick it up and place it on the brownie. Heat the blade of a large knife with a heat gun or stick it in a cup of hot water for a few minutes and then wipe off the water (heating the blade helps with cutting through the chocolate decoration without breaking it into pieces), cut the brownie into 12 identical squares and serve.

Julia Child Inspired

Tue, 26 Oct 2010 22:56:32 +0200

Julia Child Inspired