Coconut Fish Curry

There are some times when you come across a recipe in a magazine which you ABSOLUTELY have to try. I mean it just screams at you from the pages and you happily make a grocery list and plan to make it asap. This is one of those recipes. Its highly likely that you already have everything in your pantry already! This recipe is by Marion Grasby and I’ve tried it for you, so its definitely foolproof. Also, I added three times the amount of garlic. TEEHEE!

The fish comes out to be soft and flaky and the coconut milk gives the curry a light creaminess without being too heavy! I’d suggest using light coconut milk instead of the really thick one. I halved the amount of cardamom and increased the salt a bit. This is full on packed with flavor and its not too spicy at all! Also, I had leftovers the other day and I’m super super happy! onto the recipe!

Ingredients:

  • 2 tbsp vegetable oil
  • 1 brown onion, thinly sliced
  • 6 garlic cloves, grated
  • 1 tbsp grated ginger
  • 1 large green chilli, chopped
  • 7-8 fresh curry leaves
  • 1 tbsp coriander powder
  • 1 tsp cardamom powder
  • 1 tsp mustard seeds
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric
  • 1 tsp seasalt
  • 1 tbsp tomato paste
  • 3 tomatoes, finely chopped
  • 1/4 cup water
  • 2 cups coconut milk (I used light)
  • 800g white fish fillets, cut into thick strips (I used Basa fillets)

 

Heat the oil over medium heat and add the onions. Cook until the onions are soft but not brown. Add garlic, ginger, curry leaves and the chopped green chilli. Cook this for a bit.

Time to add the spices! Add coriander powder, cardamom, salt, chilli and turmeric and cook the spices until fragrant. This won’t take a bit. Such an easy dish you’ll be surprised!

Add in the tomato paste, tomatoes and the water. Cook until the tomatoes are soft and a bubbly spicy paste forms, add the coconut milk and fish pieces.

Cook this covered for about five to ten minutes and then simmer uncovered till the fish is cooked. You can tell when its totally cooked when the fish turn white and cleanly comes away when pulled at, with a fork and gets flaky.

Serve with steamed rice and lime wedges and coriander if you want!

OHSOYUM. and you know what? Hardly took me any time!! This is perfect for a weeknight meal and fills your belly with a warm glow of spicy creamy happiness! Ah! perfection 🙂

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Honey Soy Chicken with Garlic Butter Rice

I love chicken. I can’t deny it. I’m always looking to cook it up different ways but there are sometimes you’re just not bothered to open up a book or the internets for a recipe. So this was just some invention done right!

I wrote the recipe on the fridge as I went along adding things to the marinade. Its super hassle free, its quick and easy and the best bit, it literally only uses two spoons of olive oil! Tender juicy sweet and spicy chicken with an almost burnt glaze with just the right bit of char! Pair it up with the garlic rice and I’m sure you’ll come back to this recipe again and again!

Ingredients

  • 2 pieces Maryland chicken, skin removed
  • 1 tsp salt
  • 2 tbsp plus a bit extra, honey
  • 2 tbsp dark soy sauce
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp chilli flakes
  • 1/2 tsp cayenne pepper
  • 1 tsp ginger garlic paste
  • Toasted black sesame seeds for garnish. You could use white too.

For the rice :

  • 1 glass rice, soaked
  • 3 glasses of water
  • 1 egg, beaten
  • 6 cloves garlic
  • 1 chunka thick butter
  • Chopped green onions for garnish

I hate spending hours in the kitchen so usually my recipes have a lot of marination and just basic chucking over the pan or in the over or so. This one kinda uses both because I feel its easier to achieve that glaze over a pan rather than the oven.

Clean the skin and excess fat off the maryland chicken. Mix all the marinade ingredients in a bowl and let sit for about ten minutes.

Cut slits in the meaty parts of the chicken and coat with marinade. Leave this for half an hour. Then flip the pieces so everything gets an even time. These pieces are big, y’all. For another half hour that is.

Preheat your oven on 190 C for ten minutes. Chuck the chicken along with the marinade in a deep heat proof dish in the oven. Let it cook for twenty minutes on 180 C and then take it out, flip it and chuck it in again. For another twenty. The best way to know if your chicken is oven cooked is to insert a knife or a fork and see if the juices run clear.

Even if there is still juice left in the dish, transfer the pieces to a pan. Brush with some extra honey and wait for it to bubble up gloriously, coating the chicken with that glaze. SAUCE IT. UP.

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Thats it! Chickens ready!! Onto the rice!

Boil your three glasses of water in a pan and add the pre-soaked rice.

Boil till your rice is almost done, should have a slight bite to it. Drain it and keep it aside. ONLEY FOR A BIT.

In the same pan, melt that chunka gawjus butter. and add all the crushed garlic cloves to it. Saute this till your kitchen smells like it’ll kill all the vampires today itself. Bad jokes aside, saute the garlic till its aromatic and then add in the egg. You can also add some salt and pepper to taste but I didn’t. After your egg is mostly scrambled, plop the rice back in and mix well.

Cover and let cook for around two more minutes on a verrryy low heat. Your rice should be ready for a nibblin.

THATS IT.

serve immediately!

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Fiesty Orange Chicken

Okay everyone, leave whatever you’re doing and go make this right – i mean right now. put down the newspaper. because i swear to God this is so good. I fiddled around a recipe i found on the internet. I added quite a bit of extra ingredients so i can safely say that the recipe is mine and not lifted 😉 teehee.

The result : a tangy zesty sweet and devastatingly delicious gravy which is not too overpowering and lets the chicken dominate, perfect coupled with your favorite vegetable fried rice. You can choose any vegetables to go – this time I used baby corn, carrots and capsicum. Make sure you make enough because this gets down before you can say orange. SRSLY FELLAS.

Ingredients:

For marination:

  • 1 kg boneless chicken
  • 1/2 cup fresh orange juice
  • 2 tbsp dark soy sauce
  • 1 tsp crushed garlic

For the Sauce:

  • 2 1/2 cups chicken stock
  • 1 1/4 cups fresh orange juice
  • 1 cup sugar
  • 2/3 cup vinegar
  • 1/2 cup dark soy sauce
  • 1 tbsp crushed minced garlic
  • 2 tbsp hot sauce
  • 1/2 tsp crushed ginger
  • 1/2 tsp pepper
  • 1 tbsp oyster sauce

 

  • 2 medium carrots, cut slantwise
  • 1 small can baby corn halved
  • 1 green and 1 red bell pepper each
  • 3 tbsp cornflour dissolved in bit of water to thicken
  • extra cornflour for dredging chicken
  • Oil for shallow frying (I used 1/4 cup peanut oil)

 

Cut the chicken into bite sized cubes and marinate it with the OJ, soy sauce and garlic for almost an hour. If you’re short on time, half an hour can work too. Meanwhile, prep your vegetables and cut them how you like. I used baby corn, capsicum and carrots in this recipe.

After the chicken has been done soaking up that orange, dredge it in cornflour and shallow fry it in batches over medium heat until cooked through and golden. Set this aside. In the same wok or pan, stir fry the vegetables and set them aside as well. Make sure you don’t over-do the stir-frying. We want fresh crisp vegetables which have a slight bite to them.

 

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Look at those colors!

Set the vegetables aside.

In the same pan, add all the sauce ingredients and mix over medium heat. Once the liquid starts to boil, add the dissolved cornflour to thicken it to your desired consistency. I usually don’t make it too thick because it goes over rice so we want it not to be too porridge-like.

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Add the chicken and vegetables back to the sauce and give it a good bubble. Serve this over piping hot boiled rice. Deliciousness!

 

Everyone loves this! Orange Chicken for president, I say!

 

 

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Today! Try it Today!

Mongolian Beef Stir-fry

I absolutely love a good beef stir-fry. Many people think that getting very lean meat for a stir-fry is the best, but honestly any premium cut works as long as the meat is streak-free and marinated well. I usually get pre-cut strips because they’re the easiest to marinate! I also find that if you wash the meat and drain it well until dry, the meat cooks really well with little oil. And that’s technically what we want while stir-frying anything!

This recipe is so flavorsome and smashingly delicious that you’ll find yourself coming back to it again and again! And its perfect for those weeknights when you’re hard pressed for time but you want a glorious meal in minutes. The sticky salty sweet sauce goes perfectly with the fresh vegetables, remember to pair this with egg fried rice!

On with it then!

Ingredients:

  • 1 kg Beef steak cut into strips
  • 5 cloves garlic, crushed
  • 2 heaped tbsp soy sauce
  • 1/4 cup cornstarch
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 3 baby bok-choy roughly chopped
  • 2 tbsp vegetable oil
  • 1 tsp Sesame seeds
  • 1 small bunch green onions (3 stalks) sliced for garnish

For the sauce:

  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 3 cloves garlic, crushed
  • 2 tsp fresh ginger crushed

 

img_1472_fotorMix garlic, soy sauce, and cornstarch to create a thick marinade and mix in the beef strips. Let these sit for an hour or so, the soy sauce cuts through the beef and tenderizes it so you really don’t need to worry about it not cooking through later.

 

 

Heat up 2 tbsp of vegetable oil in a large pan and fry the beef in batches, or at once if the pan is big enough, until the beef is well browned on both sides. Set the beef aside and return the pan to heat.

Stir-fry the bok choy in the same pan until wilted and soft, set aside. Stir-fry the bell peppers for a minute and set aside too.

Return the same old pan to the heat. Add the garlic and ginger with the soy sauce and brown sugar for the sauce and let this boil. Add the beef and heat through until the sticky sauce covers all the beef.

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Add the vegetables and quickly serve garnished with lots of chopped green onion and sesame seeds! Look at those colors!

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WHAT? that easy? You’re kidding, no I’m not really kidding. This is one fast and easy recipe which is so easy to whip up and you won’t believe how amazing it tastes! Just goes to show you don’t need a hell lot of ingredients for cooking a yum dish!

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Sigh. Beautiful.

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Sticky Meatballs with Noodle Salad

Oh man, this dish blows my mind. I kid you not, its chock full of fresh flavors and super healthy and filling! I use a minimal amount of oil to cook the meatballs and it makes for a surprisingly fresh tasting dish! I’ve made it again and again after altering a recipe that came in my Hello Fresh subscription box!

The meatballs are juicy and sticky with the kecap manis dressing and they go perfectly with freshly cooked rice noodles and snap peas, I’m always heavy handed with garlic and seasoning because I feel you can’t really have enough of garlic. Always season as you go, this keeps on balancing your dish and is one of the things super awesome chefs do as well! The red chilli gives this dish a perfect underlying sweet heat, I used three because I love chilli as well! And its okay to use more because you’re cutting up the heat by frying it in oil anyway! onto this deliciousness!

Ingredients:

  • 1 kg minced lean beef
  • 3 bunches spring onions chopped finely
  • 6 tbsp kecap manis
  • 3 tbsp fish sauce
  • 1 tsp salt
  • 1 tsp crushed black pepper
  • A full bulb of garlic, crushed
  • 1 tsp crushed ginger
  • 2/3 packet rice stick noodles
  • 300 g, roughly a big handful of snow peas, trimmed and sliced
  • 4 tbsp olive oil
  • 3 long red chillis, sliced
  • 1/4 cup chicken stock

 

img_1424_fotorFind the biggest goddamned bowl in the house and dump your mincemeat in. Add half the kecap manis, half the garlic, the teaspoon of ginger, all of the spring onions and salt and pepper.

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Mix well and shape into small meatballs. Keep the size small so that they cook through because we don’t want to use a crazy amount of oil. Heat olive oil in a pan and cook these meatballs in batches, setting them aside on a plate when evenly browned.

 

 

 

 

img_1430_fotorMeanwhile, cook the rice stick noodles according to packet instructions and in the last 30 seconds of cooking, add in the slivered snow peas. Drain and set aside. Make sure these don’t get too cold.

On to making our sauce which packs all the flavor!

In the pan you used for making the meatballs. Yes yes, Im sure you didn’t clean it up, its still lying there, grab it 😛 Put a wee bit more olive oil in and your sliced red chilli. Put the remainder of the garlic and fry these together until fragrant.

Add the fish sauce, the remaining kecap manis and the stock and cook until this starts to bubble. I found myself adding more salt and pepper to this, but you can season to your taste!

Divide noodles and peas into bowls. And mix the meatballs into the sticky sauce. Spoon this over the noodles and serve while hot! You cannot believe how satisfying a small bowl of this is! Make sure every bowl gets an equal amount of meatballs or there will be war!

Enjoy!

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OH GOD LOOK AT THAT

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Creamy Spinach Fettucine

My power flavor combinations : spinach, mushroom and garlic come together in this delicious creamy pasta main that is sure to get anyone raving about how awesome of a cook you are. Super easy to whip up in your kitchen and perfect for a weekday meal. Save some leftovers for your weekend movie marathons and you’ll thank your lucky stars you chanced upon this recipe and actually made it.

You can opt to make this vegetarian, its equally amazing that way. I wanted to add a bit of chicken to it, so I did. I love how the color turns out, it looks really beautiful on the plate and tastes as good!

Ingredients:

  • 5 cloves garlic, crushed
  • 1/2 tsp red chilli flakes
  • 1 tbsp oil
  • 1 chicken breast, cut into strips
  • 190 g mushrooms, sliced (1 small can)
  • 4 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • 1 cup chicken stock
  • 120 g spinach, washed and blanched
  • 1/2 tsp salt
  • 1/2 tsp crushed black pepper
  • 1/4 tsp white pepper
  • 1 tbsp mixed Italian herbs
  • 1 packet fettucine pasta – boiled according to packet instructions

 

Start off by warming up the oil in a deep nonstick pan. Add in the garlic and chilli flakes and heat till fragrant. This really adds that extra kick later on! Add the chicken and cook until the chicken is done.

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Add the mushrooms to the chicken and season with salt and pepper. Set this aside. Blend the milk and spinach together to make your super-healthy spinach based sauce. I used a hand blender but you can use a normal one.

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In another pan, start off by making a white sauce (that won’t really be white because we’re going to add a ton of spinach in it! YUM!) Add butter to the pan and once melted, add the flour. Keep the heat to a medium and turn the flour about in the pan till a smooth but crumbly paste. Add the spinachy-milk and keep stirring. Add the stock and keep mixing over heat till the sauce thickens. Add the pepper, Italian herbs and salt to taste.

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Take the biggest pan you can find, ahem. And start off by adding the boiled fettucine to the spinach sauce. Add the chicken and mushrooms and mix well. Ta-da! Your green super healthy pasta is done! I don’t think butter and milk are unhealthy and neither should you!  Go on and indulge!

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So satisfying!

Saucy Plum Noodles

The flavor of Plum goes surprisingly well with noodles, and well, anything asian-inspired to be honest! This was an experiment that turned out ah-mazing! The sauce that is cooked first, lends an amazing flavor to both the chicken and the noodles. A healthy and balanced recipe perfect for this month!

These noodles are tangy and sweet and have that perfect plum-kick to them! If you want to substitute egg noodles, you can do so with spaghetti. But I’m told Pioneer in Lahore stocks the perfect home-made egg noodles so I’m sure you can find them, they’ll be worth the extra effort!

Ingredients:

For the sauce:

  • 1 cup chicken stock
  • 1 tbsp minced garlic
  • 1 tbsp oil
  • 2 tbsp plum sauce
  • 1 tbsp plum jam
  • 1/2 cup vinegar
  • 1 tbsp oyster sauce
  • 1 tbsp hot sauce
  • 1/2 tsp chilli flakes
  • 1/4 cup dark soy sauce

Extra:

  • 1/2 kg chicken cut into strips
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp extra soy sauce
  • 3 tsp sugar
  • 1 egg, whisked about
  • 1 packet fresh Hokkien noodles – two sachets
  • 1 capsicum, sliced thinly
  • 1 carrot, sliced thinly
  • 1 or 2 cups of sweet corn (I love corn so I added 1 and a 1/2)

Marinate the chicken in pepper, salt and 1 tbsp soy sauce.

Heat up a fry pan and add oil, add garlic and chilli flakes and fry until fragrant. Add all the sauce ingredients and cook until well combined. In a separate wok or pan, cook the chicken till tender.

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After the chicken has cooked, add the whisked egg in the pan with the chicken and turn the heat up, cooking the egg with the chicken should crumble it. Take the chicken out and in the same pan, stir fry up the vegetables for a minute or two.

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Okay now you should have three separate things, the chicken fried with the egg, the sauce and the vegetables, time to mix it all up! Add the noodles first to the sauce so they drink that glorious mix up!

Combine all the three elements and mix well over heat until well combined and heated through.

AAAAND. SERVE!

 

 

 

 

 

 

Make sure that you heat the final ingredients just before you serve because we don’t want to dry up the sauce! Healthy and delicious!

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Crunchy Lettuce Boats

 I needed a quick recipe to entertain and my sister texted me a recipe for lettuce wraps and insisted I make these. As per usual I took one look at the recipe and decided I’ll make something easier. But at the supermarket the ingredients for these cups literally called me from the shelves. I spotted the hoisin sauce in plain view, just mocking me. And a huge bunch of the freshest green lettuce at the entrance looking very hopeful and the noodles that my sister told me to use fell out from a shelf straight into my trolley. It was a sign.

These crunchy lettuce boats pack the perfect crunch, they’re fresh and packed with flavor and guilt-free. Its like a super oriental salad that feels like a meal! I didn’t really follow the recipe my sister gave me and ended up making my own version but you can’t substitute the hoisin sauce. Its what gives these boats the real flavor.

Ingredients:

  • 1/4 kg chicken cubed into teeny tiny pieces
  • 1 tsp chopped garlic
  • 1 tbsp oil or more
  • 1 tbsp oyster sauce
  • 4 tbsp hoisin sauce
  • 1/2 tsp chilli flakes
  • 1 tbsp brown sugar
  • 1 tsp soy sauce
  • 1 grated carrot
  • 1/2 capsicum chopped
  • 1/2 cup chopped peanuts, fried
  • 1 packet steam fried noodles (If you can’t find these, use maggi noodles blanched in water and then fried)
  • 2 bunches baby lettuce or 1 flower of iceberg lettuce, leaves separated and washed

I used these. They look already cooked and pretty straight for noodles.

So the first thing you need to do is heat up your oil in a large-ish pan and add the chopped garlic and chicken. Fry this mixture until the chicken is well cooked. Add oyster sauce and chilli flakes and push this around in the pan for a bit. Just to boss it around or so.

 

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Add the chopped capsicum, grated carrot, brown sugar and hoisin sauce. Cook until well heated through and combined. We don’t want to mush up the carrot and the capsicum so don’t overdo it.

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Take this mix off the pan and reserve for later. Add the noodles and fry them up in the same pan, you may need to add more oil.

Put them aside too. but don’t mix with the chicken.

Similarly, fry your peanuts and set aside. Don’t mix it in. Peanuts should be the last thing to fry – some people have nut allergies so you want to keep it separately if you’re having guests over so that they can mix it up later if they so desire.

Now just prep your lettuce onto some serving plates and trim off where needed, roughly the lettuce should be the same size so that no one gets upset. Because this is insanely delicious. I used baby lettuce because I like the taste of it over iceberg. Its more crunchier and more ‘alive’ looking. I don’t know what I mean by that but these pictures can show.

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Oh I meant more green and wrinkled and beautiful I guess! ALIVE!

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yummm! These were wiped out in minutes! great to try for iftaris since it tastes like a fresh bunch of yum without being heavy.

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GLORIOUS.

 

Asian Honey Chicken

Like my usual asian -inspired recipes, this one is also taken from Damn Delicious. That blog has the most crazy amazing recipes you have to check them out! But I fiddled around the recipe till I made it my own! I love having a slightly more saucy gravy, I’m not a big fan of having chicken in every bite – but since this didn’t call for extra veggies, I kind of made more sauce! So here we go!

The dark sweet and smoky sauce gives a perfect compliment to the crispy chicken without it being too overpowering. I have an issue with not marinating the chicken before cooking, so I always – ALWAYS marinate it.

This serves 4 ppl -I’d suggest doubling the recipe if you’re making this for family or if you’re very hungry!

Ingredients:

For the marinade:

  • 1/2 kg Boneless chicken cubed and washed.
  • 3 tsp Soy sauce
  • 1 tsp Minced garlic
  • 1/2 tsp White pepper
  • 1 tbsp Cornflour

For the sauce:

  • 1 cup stock
  • 2 tbsp soy sauce
  • 1 tbsp vinegar
  • 1/2 tsp crushed red chilli flakes
  • 1/4 cup honey
  • 1 tbsp cornflour or more if required
  • a bit salt, if you need it
  • Green onions chopped for garnish
  • Oil for frying
  • Corn (I used corn as an additional veggie)

 

Method:

honey chicken 001_FotorMarinate the chicken in the marinade ingredients for half an hour. You can go chill or do your laundry in that time. I’d suggest chill.

 

 

 

Mix up all the sauce ingredients except for cornflour and bring to a boil. Check if you need a bit of salt and then add that. When the mix starts boiling, add cornflour mixed in cold water. Add this bit by bit because we want a rich consistency without turning the gravy into a custard.

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Set the sauce aside and shallow fry the chicken in a heavy pan making sure the cubes don’t touch each other. I always make the mistake of overloading the pan which results in a goopy cornstarch mess – because I want all the chicken fried at once. *woes of being always hungry* But do this in batches for golden cubes of perfection and then you can chow down that all at once later when you’re loading your plate 😉 Stir fry the corn if used and set aside too. As you can see, I added the corn to the sauce earlier.

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After all the chicken has fried, throw it in the sauce with the corn and heat the sauce up again and mix till all is coated.

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Load up the green onions as a garnish and enjoy this with rice!

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OH YAMMMM.

Happy tummies all around!

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Chocolate Brownies

What? Why hasn’t she used an appropriate adjective?! IS THE WORLD ENDING? No, as a matter of fact, I have searched high and low for the perfect brownie recipe and NOTHING has turned out this perfect. So I’m not going to complicate it by writing double chocolate brownies. Or decadent chocolate brownies. Or Sinful dark chocolate brownies. Let’s be honest, when you think of the word brownie. There’s only one specific taste that comes to mind. In our repository of sense and taste, brownie refers to a flaky crust with a dense chewy beginning, a soft middle and a deep rich chocolate satisfaction.

I have never come across a brownie recipe so good and so successful. Believe me, I’ve tried so many now, I’ve lost count. So here it is. In all its unadulterated glory. The recipe is adapted slightly from Mary Berry’s cookbook. It is not mine. I LOVE YOU MARY. I love you for giving me the happiness and joy of making a brownie in my own goddamn kitchen. Having it warm, washed down with milk. I love you.

Ingredients:

  • 275 g softened butter (not melted, just softened)
  • 375 g castor sugar
  • 4 eggs
  • 75 g cocoa
  • 100 g chocolate chips (I used chopped up chocolate- because lazy)
  • 100 g flour minus 1 tsp (just take a tsp of flour out after measuring)
  • 1 + 1/4 tsp baking powder

Preheat the oven to 180 C fan, 160 C gas. Line your baking tin with wax paper or if using newspaper, grease slightly.

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Measure all the ingredients except chocolate chips into a large bowl – sieve the flour, sugar and cocoa before use. Beat until evenly blended. Add chocolate chips and blend again. The mixture will be thick and sludgy.

Transfer to baking tin and spread evenly into the corners of the tin with a spatula. Arham Birthday 188

Bake for 40-45 minutes in the oven till a skewer inserted in the middle comes out clean. The brownies should have a wonderful crust and be soft and moist in the middle.

 

 

DON’T EAT THEM ALL BY YOURSELF.

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You’ll mess up 2016 in January, I tell ya.

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GLOMP – perfect with a glass of cold milk!

 

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