Pop! the Magic Brownies

NO its not that kind of magic, unless you want it to be *wink*

So I gots me a new oven , AWWYEAAAH!!
There are very very few things that bring such joy to life. But yeah less jibber jabber . Let's get down to the business of making the best brownies there ever have existed, and they're just cocoa brownies!

This recipe has been tried and tested and made and remade and loved and loved and loved , so don't hesitate , Bake!

Borrowed from here .

Roastin me some walnuts

That's how brown it should get . anything more and bam ! blackness

Mixin it all in

Awesomeness Brownies

Preheat oven at 180 C

Grease with butter and dust  your favourite baking tray with cocoa powder.

Ingredients:

150 gm(3/4 cup) Butter

250 gm (1&1/4 cup)Sugar - measure and then powder

3/4 cup Cocoa Powder

1 tsp Vanilla essence

2 Eggs (chilled)

35 gm(1/3 cup +1 Tbsp) Flour

Optional

1 cup Chopped walnuts, almonds, Lalala freedom to go nutso

1 cup chocolate chips or ooh White chocolate chips!*Just came up with this one . MUST TRY*

1 tsp Instant Coffee - incase you want an overly intense dark brownie experience.I honestly don't

 Method:

• Put butter in a pan and heat on low flame till light caramelly in colour. It'll be really foamy so keep swirling and by no means leave it unattended . It will burn and you will end up with brownie poo :(. This will take about 3-5 minutes. Switch off heat. Cool for like 5 minutes while you boogie/pee .
• Add sugar and beat in with a wooden spoon ( your kitchen will now smell of butterscotch deliciousness)
• Sift in cocoa powder (or don't , incase you like yourself some lumps) and coffee powder- if using ( Again - I don't)- and Vanilla essence .

Id like to take a break from the recipe to tell you that I use double or triple the amount of vanilla mentioned in any recipe . If like me you too like to live dangerously , follow suit.

• Now crack those chilled from the fridge eggs in and beat with a wooden spoon . Beat and beat and sing a song about it too!
• Sift the flour in and gently stir. Now add or not add your optional additives
• Bake for 35-40 minutes .

And now My mouth is watering so Im gonna go bake another batch . Toodles :*

Some Thai Green Papaya Salad

It's called Som Tam actually, but thats not what I made.
Wait! you say.Um, its been a year and this is how we start off?

YEAAH! We start with food :D

Where was I? Yeah , I was busy gathering experiences in the kitchen and life- meeting new people, making new mistakes, discovering new music. Also being wrapped up in my blanket cuz its Just. SO. COLD :|

And what do we do to punch cold in the face? Make a summery salad and blog about it *jazz hands*

Focus Sophia!
Som Tam is a Thai salad made with green papaya. And as authenticity is my moto I got the traditional recipe from ...The Internet! An American food website at that . And I didn't have all the right ingredients so I substituted a lot. And then my palate didn't love it so I added other stuff.
Unlike baking-which is a precise science -, Cooking(or not even cooking since Im just making a salad) is an art. The art of winging it and being lucky. Well no its not that bad but its not about precision , it's about what feels right.

That is why I claim to have made a just a Green Papaya Salad. For kindof authentic Som Tam try my source.

Green papya

Massacred in the box grater

Roasting my own peanuts . Feel free to get if from a packet.

My Mise-en

For the dressing

Green Papaya Salad

Ingredients

1/2 Green Papaya

15 Green Beans(French Beans)

2 Tomatoes

2 Spring Onions

A handful of Parsley

1/2 cup Roasted Salted Peanuts

1 Kinnow/Kinu/ Orange/Madarin/ The citrus brother in your hood

Kinnow or Kinu- A hybrid Juicer Indian orange

Dressing :

1 Tablespoon Soy Sauce

1 Tablespoon Jaggery/Palm Sugar/Whatever sweetens your fancy

2 Cloves Garlic

1 Fresh Red Chilli

1 Lemon

Method:

• Boil some water in a pot. Add salt. Add the beans and cook until half done.
• Peel the papaya and grate it using a box grater or a shredder
• Finely chop the tomatoes, spring onions and parsley.
• Roughly chop the Citrus fruit and peanuts
• Now mix it all together in a bowl
• In a blender, blend all the dressing ingredients

                          OR
           Chop the garlic and chilli. Muddle all the ingredients in a mortar pestle

• Pour over the salad
• Mix 

Now indulge in a ray of summer in the middle of winter.

Ps- I just found out that Som Tam is No 46 on CNN's list of 50 best foods in the World!
NOTE TO SELF: Must make the remaining 49 .

Sorbets for Summer

I know, I know, it's been a while . I could make excuses - college , been busy , lalalala - but honestly I was just being lazy. My first year ends in two days, its pretty iconic and whats even better is -Summer Holidays!!

With the temperatures rising beyond 40 and my friends refusing to step out in the open its gonna be a blast*hint -sarcasm*. But seriously who cares ?

 I LOVE summer.Despite of the heat and sweat and drowsiness and occasional hatred towards everything that exists, favorite season of all time .And guess what, this summer I rediscovered an old flame . WATERMELON( What ? Were you expecting a human being or something?)

What's even better than watermelon , you ask ? Frozen watermelon.

 Actually frozen anything when you're morbidly dehydrated , but lets start with the watermelon okay?

The Verdict: It's comforting, like ice cream on a hot summer day .Oh wait - It is ice cream on a hot summer day :)

Watermelon Sorbet

Ingredients:

1/2 Watermelon - diced

2 tablespoon sugar

1/2 tsp rock salt

5-6 crushed peppercorns

Juice of 1 lemon

Method:

• Boil the sugar in a quarter cup of water until dissolved
• Puree the watermelon . Don't mind the seeds
• Mix everything together and pour in cups or glasses.
• Throw in the freezer.
• Stir it every 30 minutes or don't .I can't tell you how to live your life
• It'll be done in about 90 minutes.

Hold the cold comfort in your hands to thaw a little bit, or let your tongue get stuck to the ice. What's life without a need to act uncivilized?

Mango Chilli Sorbet

Ingeredients

2 cups watermelon

Salt to taste

1/2 tsp chilli powder

2-4 tablespoons sugar( depending on your taste and the mangoes. My mangoes prefer no added sugar)

Method

• Blitz
• Freeze
• Stir
• Freeze
• Slurp
• Slurp
• Slurp
• Sip

Nigella's Blessing:Vanilla Cupcakes :)

I love Nigella Lawson. Who doesn't love Nigella ? In fact , the bigger question is -What's there not to love? Shes pretty , she's happy , she makes drool worthy food and eats it too ! Now that we've established my appreciation for the Food Goddess lets move on. I do not posses all her wunderful recipe books .I own only one * hint!hint! My birthday come in 4 months* and that I cherish .This book has a lovely lavender cupcake recipe and the same for lemon cupcakes but today we shall know neither.

Lavender Cupcakes

These are plain vanilla cupcakes that i saw her make on TV which are pretty much the same except the flavors. Nigella just mixes all the ingredients together but I am li'l finicky about my methods.  It's ever-so-slightly longer but that definitely adds to the taste and texture of the cupcakes  The sheer simplicity and versatility of this recipe has driven me to make these cupcakes countless number of times and they come out beautifully , always. I haven't included a recipe for an icing because you need to experience these cupcakes in their purest form , not camouflaged by oodles of sugary stickyness.

Silicon cupcases

The pretty heart one.

I have these silicon cupcake molds that I make these cupcakes in . Silicon really isn't ideal -it doesn't provide even heating, but its just so convenient and easy to use that I'm addicted. I recently got my hands on these pretty patterned cupcake liner that I'm yet to use . Can't wait for that to happen!

The new liners

The Verdict: A friend once called them "Little Drops o' Heaven" and that they are. These cupcakes physically melt in your mouth and are so scrumptious that it cant even be expressed in words. Only my taste buds live to tell the tales of this legendary experience. Do join in.

Cupcakes

Preheat oven to 180 C

Line/grease 12 baking tins

Ingredients:

125 gm (1 cup) Refined flour

125 gm (1/2 cup and 1 tsp) Sugar*

125 gm butter

2 eggs

1 teaspoon vanilla essence

1-2 tablespoon milk

*Measure granulated sugar and then powder it

Method:

• Cream the butter and sugar till pale and fluffy
• Add in the eggs one at a time and beat. Mix vanilla essence.
• Sift in the flour and mix. If batter is too thick then add in the milk
• Spoon in cupcake tins upto 3/4 of the tins
• Bake for 15-20 minutes.

EAT!

Easiest Chocolate Cake

Everybody had someone to fall back upon. I have this chocolate cake . It has been my go-to cake since the past two years. Birthday's, anniversaries, sudden demands, sudden arrivals and chocolate cravings all melt down into this one easy-peasy gooey mess of chocolate- and you deserve no less.

It came into origin from my online bible of baking- Joy Of Baking. It is The most loved and cherished cake that I have ever come across and no matter how often I bring it ,them people dig it.

The cake is originally egg-less and for that follow the link above, but I'm a lil partial to my own adaptation. There are two methods of making the cake- the quick easy  way and the sophisticated baker way. For obvious reasons there is a marked difference between these cakes but that being said , both of them are still a Chocolaty cake fest in your mouth .

The chocolate ganache recipe that follows cannot be done without(actually it can but don't listen to me I'm rambling). It's perfect . I have no more words. Store it in the fridge for later. You can ball it up to make truffles, fill it in tarts, dip boring fruits into it or lick spoons of it with friends when hanging. But don't forget to pour it onto the cake, cuz that be COOL.

The Verdict: Too many great reviews to remember .Bake it , eat it. NOW!
( I apologize for the lack of photographs but i shall provide them as soon as I make this again)

Chocolate Cake

Preheat oven at 180 C

Grease an 8 inch cake tin and line with Butter paper

Ingredients:

1 1/4 cup flour

3/4 cup + 1 tablespoon sugar (powdered after measuring) 

1/2 cup cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

100 gm butter

1 egg

1/2 cup water( or milk- for longer method use milk)

1 tablespoon lemon juice

1 teaspoon vanilla essence

1/2 tsp instant coffee powder

Easy Quick Method:

• Put coffee powder in water and bring to boil
• Sift all dry ingredients in a bowl together.
• Mix all wet ingredients except the coffee water and mix into dry ingredients
• Pour hot coffee water into the batter and mix. The batter will be liquidy.
• Quickly pour the batter in the pan and bake in the oven for 30-40 minutes until the toothpick comes out clean

Sophisticated Baker Method:

• Cream the butter and sugar until pale and creamy
• Beat in the egg until combined and then beat in vanilla essence
• Sift in cocoa,coffee powder, flour and baking powder .Add the milk and beat to get a smooth mix
• Mix the baking soda with the lemon juice and quickly fold in the cake batter
• Quickly pour the mixture in cake tin and bake for 30-40 min or until toothpick comes out clean
• Put on a plate and pour warm ganache.

You may now proceed to gobble it up like there's no tomorrow.

Chocolate Ganache

Ingredients:

200 gm chocolate(I usually use dairy milk, but anything goes)

3/4 cup cream

2 tablespoon butter

1 teaspoon vanilla essence

Method:

• Boil cream and butter in a pan
• Break the chocolate and pour the cream on it. Add Vanilla.
• Let it melt for a few minutes and the mix to get a creamy smooth ganache.

Subject it to whatever you like

Legends of the Fall: Pumpkin Pie

I am on a pie spree! This has been the Pie-y-est weekend ever. To be fair it has been my only pie weekend .
So I ticked off another item from my bucket list ( That is a lie I made up to make this post interesting . Such lies should not be bought).No  seriously I was standing in the kitchen for so long my back hurt but as they say , Time you enjoyed wasting is time well spent.

This one seemed pretty lengthy but as I had LOADS of leftover pie dough from the apple pie so I made two! Which turned out to be a good thing considering I learnt so much from my mistakes make with the first one( Which was pretty damn awesome just btw)

The First Pie

The Awesomer Second Pie

As I am now a pro at rolling dough and my friend came over and did all the dough rolling , the filling was a bigger challenge.The pumpkin took a while to cook, the first pie was burnt on the outside and raw inside( i microwaved it and it became better) and the filling got all eggy . But worry not you friends and lovers, for this mistress of all things sugar has a hundred and one tricks up her sleeves.Although it was more time consuming than the apple pie it was definitely worth the effort .

A friend who'd come over made fun of the fact that I made a vegetable pie but from the first bite , she was sold .She even took a piece home for her mum.

The Verdict: Everyone in their life must try this pie at least once. It is sweet ,warm, mellow like a soft feather pillow. Its Drool-a-licious and so comforting with a nice flaky crust and a luscious creamy filling. It's the Best-est.

Pumpkin Pie

Preheat oven to 180 C

Grease a pie dish.

Ingredients:

1/3 of this Pie Crust or Double this Pie Crust

1/2 Kg yellow Pumpkin- seeded and cubed

2 egg Yolks

1/2 cup Cream

1/2 cup Sugar

1 tablespoon Honey

1 stick Cinnamon

A small piece of nutmeg

1 piece mace

1 teaspoon vanilla essence

1/2 teaspoon orange essence( optional but recommended)

Method:

• Place pumpkins in baking tray . Bake in oven for 40-60 minutes at 220 C. Remove from oven , skin and puree
•  Roll out pie crust to a thickness of 1/8 inch/or just roll it out however. Nobody cares. Just make it big enough to fit the pie dish
• Place it onto pie dish, poke the base with a fork and bake it at 200 c for 20 minutes.
• Powder sugar,cinnamon,nutmeg and mace.
• Add sugar mix to the egg yolks. Add the essences and honey and mix until dissolved
• Heat cream in a bowl till it boils
• Pout hot cream in egg and stir vigrously so as to not let the eggs curdle.
• Get the mixture on low flame and keep stirring for about 4-5 minutes
• Strain and pour in pie base and bake at 180 C for 40-50 minutes

Let it cool for about half an hour before you cut it open and devour

Happy Pieing!

Pie Oh My : Rustic Apple Pie

Yeah yeah, rustic is camouflage word for bad presentation - which I provide in abundance- but to be fair I am only a novice. This was my First Ever pie and boy oh boy was it a success!  Why am I talking like an Enid Blyton character? It must be all the happiness.

It started with me overcoming my fear of shortcrust pastry and going beyond the territories of baby tartlets . I have finally hit pie-burty and entered the world of full sized adult pies *Music!* And this coming of age pie was none other than the good old apple pie.

Before making anything new I spend over 3 hours on the internet. Unfortunately I don't remember the exact sources but its more or less a compilation of my research.
   
*Important*: The crust is the most important part of this pie and the toughest to make. It needs to be cold at all times-   cold butter, cold yolks, ice cold water, freeze after making , freeze after panning- cold is the word. Also I added half whole wheat flour juts go give an ounce of health. If you're too awesome to be bothered , then don't bother.

The Verdict: I have to admit it was very popular. Gobbled and vanished within a single day :O .The pie itself wasn't perfect and I'm pretty sure I have leaps and bounds to grow , but I'm totally sticking to this crust for like , Forever. .

Pie Crust

This recipe makes 3 pies .Divide it accordingly

Ingredients:

3 1/2 cups refined flour

200 gm COLD butter

2 egg yolks

1/2 cup cold water

*For EGGLESS Pie use my Basic Shortcrust Recipe doubled*

Method:

• Sift the flour
• Process butter and flour in food processor to attain bread crumb like texture
• Mix water and egg yolks. Pour in dough and process until just mixed 
• Place on floured surface and lightly knead
• Divide the dough in 3 equal parts , wrap in clingfilm and dump in freezer to hibernate
• To use , microwave on high for 15 seconds. 

Before I could bring a camera and take a picture , It vanished

Apple Pie

Preheat oven to 200 C.

Grease a pie dish , or any shallow ceramic or glass dish.

Ingredients:

1/3 of above mentioned pie crust ( or 2/3 if you want a covered pie. I didn't)

3 large apples- peeled, cored and chopped

1 large stick of cinnamon

1 orange( Can be substituted with a lemon)

Tiny piece of nutmeg

1/4 cup brown sugar(or regular sugar. I'm just acting fancy)

1 tablespoon honey

1 tablespoon butter

1 tablespoon flour

Method:

• Roll out pie crust between two sheets of cling film. Keep bringing the edges together when crack, don't worry . It'll all be fi-h-ne.
• Remove one side of clingfilm and holding the crust on the clinged side upturn onto pie dish.Using knuckles gently ease it into the dish . when set, remove the upper cling film.Chill in fridge for 20 minutes.
• Poke base with a fork or knife.
•  Put some parchment paper on the crust and fill it with pulses or nuts( I did not do this step because I was lazy. Do not, I repeat, DO NOT be lazy )
• Bake pie crust in the oven for 20 minutes

• Juice and zest the oranges. Place apples in this
• In a blender blitz sugar, nutmeg, cinnamon and flour. Sprinkle over apples
• In a pan melt the butter. Add honey and the apples. Saute for a few minutes
• Place filling in pie crust and bake for 40-50 minutes at 180 C.

Let the pie rest for about an hour. Serve it warm with ice-cream.Or not