Peanut butter cookies

Ingredients:
1 glass (250ml) of peanut butter
1 glass of sugar (1/2 normal sugar and 1/2 brown sugar)
1 egg
1 tsp baking powder
chocolate chips or chopped chocolate

Mix peanut butter with sugar until smooth. Add an egg and baking powder and mix everything together. From this mass form small balls and place them on a baking tin with baking paper. Carefully flatten them with a fork and put on chocolate chips.
Bake for about 10 minuts in 180C until brown. Let them cool before you move them.

Enjoy!

Chocolate cases with mascarpone

This one may take some time, especially tearing off paper cases but it's worth every minute!

For 6 big and 2 small or 7-8 big:
200g chocolate (I gave 1 milk and 1 dark)
375g mascarpone
5 tbsp sugar
vanilla extract


1. Melt the chocolate placing the bowl above a pot with boiling water (or in microwave). Prepare muffin and/or cake cases. Using paintbrush, cover whole case with chocolate. Do the same with all cases, then put them to freezer.. When the first layer is set, cover the cases with chocolate one more time and again put them to freezer. Let them stay there for about 10 minutes to make sure that the chocolate is set. After that time very carefully tear off the cases. Don't panic if chocolate breaks. Take a little bit of melted chocolate and use it as a glue. Chocolate cases put to freezer while making the filling.
2. Mix mascarpone with sugar and vanilla extract until smooth. Fill the chocolate cases with it and decorate however you want. Ready cases put to fridge.

Enjoy!

A little bit of China

Ingredients:
500g chicken breasts
2 tbsp soy sauce
2 tbsp cornflour (or normal flour)
2 tbsp honey
2 lemons, zested and juiced
125ml chicken stock (or vegetable stock)
1 tbsp vegetable oil
5 cm piece root ginger, grated
1 red chilli, finely chopped
250g chinese greens, such as pak choi roughly chopped
basmati rice, to serve

1. Slice the chicken into strips and put in a bowl. Pour 2 teaspoons of the soy and 1 tablespoon of the cornflour over and toss well, leave to marinate while you mix the sauce: in a small bowl combine the remaining soy and cornflour, honey, lemon zest and juice and the stock, then set aside.

2. Heat a wok until very hot. Add half the oil and all the ginger and chilli. Fry for 1-2 minutes until the chilli has softened, then tip in the remaining oil. Add the chicken and stir-fry quickly so it doesn't stick. Cook for 5 minutes until done, then add the chopped greens and sauce mixture. Stir for 2-3 mnutes until the sauce has thickened and the greens have wilted. Serve with basmati rice and a lot of water.

Enjoy!

Let's start with brownie

Actually, that's the best brownie I've ever eaten. Simple and doesn't take a lot of time.

1. Melt 100g (3,5 oz) dark chocolate (70% cocoa solids) with 85g (3oz)unsalted butter. Stir in 1/2 tsp chilli flake (not necessarily if not available).
2. In separate bowl, whisk 2 eggs with 110g (4oz) light muscovado sugar (or just sugar) until foamy and thick in texture.
3.Tip in the chocolate mixture and add 40g (1,5oz) cocoa powder, 60g (2oz) plain flour and 1tsp baking powder, all sifted together (or not).
4. Add 50g (1,75oz) chopped  macadamias or brazils and 60g (2oz) white chocolate chopped into chunks.
5. Pour the mixture into a square tin that you' ve greased or lined with baking paper.
6. Bake for 30 mins at 180C. They are ready when the top is firm.


Enjoy!