Special Egg Drop Soup

Egg Drop Soup is a must when I eat out at a Chinese restaurant. That thick, clear soup normally with chicken and sweetcorn or seafood and ribbons of egg is my go to starter. It’s surprisingly easy to make.

Since I’ve learned to make it at home I’ve found that it’s perfect for cold and flu season. My version contains a mix of chicken, king prawns, shitake mushrooms, pak choi and ginger, so it’s packed full of protein and essential virus fighting nutrients.

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Special Egg Drop Soup Recipe

Serves: 6
Preparation Time: 10 minutes
Marinating Time: 1 hour
Baking/Cooking Time: 25 minutes

INGREDIENTS

For the fried garlic garnish:

  • 6 cloves garlic finely chopped

For the soup:

  • 1 onion finely chopped
  • 3 cloves garlic
  • 2 cm piece garlic finely chopped
  • 375 g chicken thigh fillets
  • 1 piece star anise
  • 1.5 litres chicken stock
  • 80 g frozen Sweet corn
  • 165 g prawns
  • shitake mushrooms sliced
  • pak choi sliced
  • 1.5 tsp shioxing rice wine
  • 0.5 tsp ground black pepper
  • 3 tbsp corn flour
  • 3 eggs beaten
  • 4 spring onions finely sliced for garnish

METHOD

  1. Fry the chopped garlic until golden. Pace in a metal sieve placed on a plate with kitchen roll to absorb the oil.
  2. Fry the onion, garlic and ginger until soft. Add in the chicken and star anise.
  3. Remove the chicken and set aside.
  4. Add the stock to the remaining onion and garlic. Simmer for 7-10 minutes with the lid on.
  5. Strain and add the stock back to pot.
  6. Bring it to a simmer. Add the sweetcorn, prawns, mushrooms, pak choi and chicken. Simmer until prawns are pink.
  7. Add the Shioxing wine and pepper.
  8. Make a cornflour slurry by adding water to the cornflour and mixing well. Add 4-6 tbsp of the soup and mix well before adding the slurry to the rest of the soup. Mix well as the soup thickens.
  9. Drizzle the egg into the soup to make egg ribbons.
  10. Serve in bowls topped with the fried garlic and spring onions.

Chicken Satay

Chicken Satay skewers are one of my favourite starters. What’s not to love? Succulent bites of chicken are marinated in lemongrass and curry. They are then accompanied by a sweet peanut dipping sauce that complements the spices so well. And bonus, it is so easy to make authentic tasting chicken satay at home.

This four step recipe makes eight chicken skewers and more than enough of the delicious dipping sauce. You can use any left over sauce as a dressing for a noodle salad (see notes below).

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Chicken Satay Recipe

Makes: 8 skewers
Preparation Time: 10 minutes
Marinating Time: 1 hour to overnight
Cooking Time: 15 minutes

INGREDIENTS

For the chicken skewers:

  • 625 g chicken thigh fillets chopped into chunks
  • 1 tbsp garlic powder
  • 1 tsp lemon grass paste
  • 1 tbsp curry powder
  • 2 tsp Thai red curry paste
  • 1 tsp caster sugar
  • 1 tsp salt

For the peanut sauce:

  • 400 ml coconut milk
  • 2 tbsp Thai red curry paste
  • 180 g smooth peanut butter
  • 50 g caster sugar
  • 2 tbsp dark soy sauce
  • 1 tbsp Japanese rice wine vinegar

METHOD

  1. Add the chicken to a large bowl. Add the garlic powder, lemongrass paste, curry powder, curry paste, sugar and salt, and mix well. Cover with cling film and leave to marinate in the fridge for one hour or overnight.
  2. In the meantime make the dipping sauce. Add the curry paste, peanut butter, sugar, soy sauce and vinegar to a small pan. Place on a medium low heat and stir well until soft and combined, approximately 5 minutes. Remove from the heat.
  3. Thread the chicken onto skewers, I use 20 cm metal kebab skewers by KitchenCraft.
  4. Cook the skewers on a medium high heat in the grill or on a non-stick pan until brown, around 7 minutes on each side. I use my Tefal Grill Pan.

NOTES

  • The skewers can be served as a starter or as a main meal with rice and a salad.
  • Any left over sauce can be thinned with water and served as a dressing for a Thai noodle salad (rice noodles, grated cucumber, carrot and mangetout, and sprigs of fresh mint and coriander).

Ultimate Macaroni Cheese

Macaroni cheese is pure comfort on a plate. A few of my British friends were surprised when I told them that mac and cheese is also really popular in the Caribbean. It is often served as one of the side dishes at West Indian parties, and it is common to get a slice of macaroni cheese when you buy a Jamaican takeaway.

My mother-in-law was first to teach me how to make this dish, but I have adapted it over the years and this is now the most asked for dish by my toddler. The three main components of this dish are macaroni, cheese sauce and cheese topping. I boil the macaroni so that it is just a little softer than al dente. I make my cheese sauce using two types of cheese: parmesan and cheddar. I also add a little grated onion and ground black pepper to enhance the flavours even more.

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Macaroni and Cheese Recipe

Serves: 4-8
Preparation Time: 10 minutes
Cooking/Baking Time: 40 minutes

INGREDIENTS

  • 270 g macaroni

Sauce:

  • 2 tbsp butter
  • 1 onion grated
  • 2 tbsp plain flour
  • 200 ml milk
  • 60 g grated parmesan cheese
  • 120 g grated cheddar
  • 0.5 tsp ground black pepper

Topping:

  • 60 g grated cheese

METHOD

  1. Cook the macaroni. Bring a large pan of water to the boil. Stir in the macaroni and cook for 15-16 minutes. Drain well.
  2. Pre-heat the oven to 180 °C fan (200 °C conventional oven).
  3. Make the cheese sauce. Heat the butter in a pan. When it is melted and hot lower the heat to medium and add the flour. Mix well for two minutes.
  4. Add the milk a little at a time at first to thin out the paste and make it more liquid. Then add the remaining milk a quarter at a time stirring continuously.
  5. Add in the onion, parmesan and cheddar and mix well.
  6. Remove from the heat and stir in the macaroni.
  7. Pour into a medium sized baking tin.
  8. Top with the remaining cheddar and bake in the oven for 20-25 minutes until the cheddar has melted and has started to golden.

NOTES

  • This can be made as a side dish.
  • It can also be served as a vegetarian main dish with a side salad and garlic bread.

Siopao (Filipino Sweet Steamed Buns)

Siopao has to be one of my ultimate favourite Filipino snacks. It is essentially the Filipino adaptation of the Chinese barbecue pork bun (“char siu bao”). It consists of a sweet bread-like dough filled with a saucy barbecue or hoisin-style meat. The bun is steamed in a Chinese bamboo steamer resulting in a light and fluffy white bun that is slightly glossy on the outside.

Siopao (pronounced “sio-pau“) is a popular Filipino street food. It is typically filled with pork, although there are other variations with minced chicken and mixed meats and salted duck egg as fillings. In my version I use shredded chicken. Siopao can be enjoyed pretty much any time of the day – from breakfast to a heavy snack to a light lunch. In the Philippines it is often requested as a snack by kids on their way home from school. My fussy child absolutely loves to eat siopao when she gets home from school.

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Siopao Recipe

Makes: 10 buns
Preparation Time: 1 hour
Leavening Time: 2 hours
Cooking Time: 1 hour

INGREDIENTS

For the buns:

  • 400 g plain flour
  • 70 g sugar
  • 7 g fast acting yeast
  • 0.5 tbsp baking powder
  • 160 ml milk lukewarm
  • 80 ml water lukewarm
  • 3 tbsp butter cubed and at room temperature

For the filling:

  • 625 g chicken diced
  • 4 cloves garlic minced
  • 4 stalks spring onion white part finely chopped
  • 1.5 tsp five spice
  • 2 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 0.5 tsp ground black pepper
  • 120 ml water
  • corn flour slurry (2 tbsp corn flour mixed with 80 ml water)

Additional:

  • 1-2 tbsp cooking oil for oiling the bowl and the dough
  • cornflour for flouring your work surface
  • half a small cup of water for sealing the buns
  • 10 flattened out cupcake cases
  • 1 tbsp white vinegar (used during steaming)

METHOD

  1. Prepare the dough for the buns. In a large bowl add the flour, sugar, yeast and baking powder and mix well.
  2. Add the milk and water and use a wooden spoon to start to bring the ingredients together into a dough.
  3. Mix in the butter and knead the dough using a dough hook for around 6 minutes or manually for about 10 minutes.
  4. Remove the dough from the bowl, oil the bowl and then add the dough back to the bowl. Turn the dough over to ensure it is slightly oiled all over.
  5. Cover the bowl with clingfilm and cover with a clean tea towel. Leave the dough to rise for around 90 minutes.
  6. Next prepare the filling. Sautee the garlic and spring onions for 3 minutes. Add in the chicken, five spice, hoisin sauce, soy sauce, sugar, pepper and water. Simmer on a low-medium heat with the lid off until the sauce has reduced, around 15-20 minutes, mixing every 5 minutes to ensure that the sauce doesn’t dry out.
  7. Add the cornflour slurry and mix well until the sauce has thickened. Remove from the heat, use two forks to shred the meat, and then leave it to cool.
  8. Once the dough has risen divide it into 10 equal sized pieces. Use cornflour to flour your surface and roll each piece into a ball. Place the balls back in the bowl and cover with a damp clean tea towel.
  9. Working with one of the dough balls at a time roll the ball into a circle around 15 cm in diameter.
  10. Spoon some of the meat filling onto the centre of the dough circle. Dab your little finger into the water and moisten a 1 cm thick circle at the edge of the dough.
  11. Seal the bun by pulling opposite sides of the dough circle around the meat towards the centre of the circle and squeezing them together. I usually squeeze together eight opposing sides.
  12. You can then roll the bun in your hands slightly to even it out if needed. Place the bun seam side down on the cupcake case.
  13. Repeat steps 9 to 12 for each of the dough balls and until all the meat filling is used up. Place the buns on a large baking tray, cover loosely with cling film and then a tea towel and leave to leaven for a further 30 minutes.
  14. Next pour 1 litre of water and the tablespoon of vinegar into a deep frying pan or a saucepan and bring to a simmer on a medium heat. I use my favourite 28 cm Anolon Sauté Pan for this, click here for more details.
  15. Place the buns into a wooden steamer ensuring that there is 1-2 cm between each of the buns and the sides to allow them to expand as they cook. Steam the buns for 20 minutes. I use my BestCool Bamboo Steamer for this. It is a two tier steamer roughly 25 cm in diameter – one tier can comfortably hold two or three buns, so I steam the buns in two batches.
  16. Carefully remove the buns from the steamer and place them on a baking tray to cool for 5 minutes. Serve the buns while they are hot, remember to peel off the cupcake cases first.

NOTES

  • You can use either chicken breast or thigh fillets in this recipe. If you want a more even texture then use chicken breast as it is easier to shred. I personally prefer chicken thigh fillets as the meat is more succulent.
  • The vinegar is added to the steaming water to stop the buns from becoming overly yellow in colour as they are cooked.
  • These can be made as appetizers by dividing the dough and the filling by 20 to make smaller size buns. These are also more kid friendly.
  • Tip: To get even sized buns you can weigh the risen dough, divide the weight by 10 or 20 (or however many buns you wish to produce) and then make sure that each of the pieces of dough in step 8 are this weight. Similarly you can weigh out the filling too.

Chicken Shawarma

My guilty pleasure would have to be a mixed kebab with garlic sauce accompanied by a mountain of chips and melted cheese – yum. During Lockdown 2.0 here in the UK, it’s definitely something I’ve been missing as my favourite kebab shop doesn’t do deliveries. I have however been making Middle Eastern-style chicken shawarmas, which has definitely appeased my kebab cravings. In this dish succulent chicken thigh fillets are marinated overnight in an aromatic blend of spices. They can then be grilled or cooked in a pan, before being sliced up and served with salad, your choice of flat bread and a garlicy yoghurt sauce. This is such a quick and easy three step recipe, but is so flavoursome that I’m sure we still won’t be frequenting the kebab shop once this pandemic is over.

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Chicken Shawarma Recipe

Serves: 4
Preparation Time: 5 minutes
Marinating Time: 2 hours to overnight
Cooking Time: 16 minutes

INGREDIENTS

  • 1 kg chicken thigh fillets
  • 2 tbsp garlic powder
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp cayenne
  • 4 tsp smoked paprika
  • 1.5 tsp salt
  • 0.5 tsp pepper
  • 1-2 cardamom pods slightly crushed
  • 3 cloves garlic minced
  • 4 tsp olive oil
  • juice half lemon

METHOD

  1. In a large bowl mix all the ingredients together ensuring that the chicken thighs are evenly coated with the marinade.
  2. Cook in the grill or on a grill pan/heavy bottomed frying pan on the hob using a medium high heat for 6-8 minutes each side until the fillets are nice and brown and the juices are clear. I use my Anolon Grill Pan for this, click here for more details.
  3. Slice the fillets, place the meat back in the pan on a high heat for 2 minutes whilst stirring. This will brown some of the edges of the chicken slices and will enhance the flavour.

NOTES

  • Serve with naan or roti (I know, this isn’t Middle Eastern but it works well with the shawarma), a mixed salad and yoghurt or garlic sauce.

Spiced Fruit Babka

This treat is ideal for the festive season. Over the past few months I’ve been seeing a lot of social media posts from my foodie friends about babkas. A babka is a type of sweet brioche-style bread rolled up with a sweet filling. It originates from Jewish communities in Poland and the Ukraine. They particularly caught my eye due to the delicate marble effect of the bread and the filling when sliced. So I had a go at making my own using Nutella and then cinnamon sugar as the filling – they were delicious, and my family devoured them really quickly. I then thought about adding a Caribbean twist to the babka and came up with this recipe for Spiced Fruit Babka. It takes as the filling the key ingredients from the traditional Jamaican Black Cake: dried fruit soaked in rum, mixed spice and almond extract.

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Now, this recipe takes a little forward planning as the dried fruit has to be soaked in alcohol for at least two days in advance in order to get the correct flavour, but it is completely worth it. The result is a soft and airy, slightly sweet bread, enveloped around jam-like layers of moist spiced boozy fruit. Irresistible when freshly baked, and perfect for an afternoon tea on these cold days.


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Spiced Fruit Babka Recipe

Makes: 2 loaves
Preparation Time: 25 minutes
Macerating Time: 2 days
Baking Time: 50 minutes

INGREDIENTS

for the bread:

  • 235 ml milk warmed (plus an additional 2 tbsp for egg wash)
  • 7 g fast action yeast
  • 100 g caster sugar
  • 115 g unsalted butter cubed at room temperature
  • 2 large eggs (room temperature)
  • 0.5 tsp salt
  • 530 g plain flour
  • 2 tbsp cooking oil
  • 3 tbsp salted butter for spreading on the dough

for the filling:

  • 250 g dried fruits roughly chopped
  • 120 ml dark rum
  • 120 ml sweet sherry or port
  • 0.5 tsp mixed spice
  • 0.5 tsp ground nutmeg
  • 0.5 tsp almond extract
  • 0.5 tsp vanilla extract

METHOD

  1. Start by macerating the fruit. In a non-reactive bowl add the chopped fruit, rum and sherry and mix well. Cover with cling film and leave to macerate for 2 days.
  2. Prepare the bread. Add the milk to a mixing bowl and mix in the yeast, sugar, butter one egg and one egg yolk. The mixture will look lumpy but don’t worry about this.
  3. Mix in the flour in one quarter at a time until a dough is formed. Knead until the dough stops sticking to the sides of the bowl. Ideally use a mixer with a dough hook, I would recommend the Kitchen Aid Hand Mixer, click here for more details.
  4. Remove the dough from the bowl, oil the bowl, place the dough back in the bowl and turn it over so that all sides of the dough are oiled. Cover the bowl with cling film and place a tea towel on top. Leave the dough to rise for around 2 hours.
  5. In the meantime, add the mixed spice, almond extract and vanilla extract to the macerated fruits and stir well. Blend the fruit for around 2-3 minutes until a smooth paste is formed. I used my Nutribullet for this – click here for more details.
  6. Grease two 2lb (23 cm x 13 cm) loaf tins using cooking oil. Divide the risen dough into two and reserve one half covered in a bowl for later. I would recommend the MasterClass 2lb Loaf Tin, you can click here for more details on this tin.
  7. Roll the dough out on a floured surface until it is around 22 cm x 33 cm (just a little bigger than a sheet of A4 paper).
  8. Use a knife or your fingers to spread the salted butter on the top surface of the rolled out dough – take care not to pierce or tear the surface. Spread half of the spiced fruit mixture on top.
  9. Roll the dough along the long edge to form a log. It will be a bit messy, but don’t worry. Ensure that the seam is at the bottom of the log and cut the log in half along it’s length.
  10. Twist the two halves of the log together then place this in the oiled loaf tin.
  11. Repeat steps 8 to 10 with the other half of the dough.
  12. Allow both loaves to rest for around 30 minutes. Pre-heat the oven to 180 °C fan (200 °C conventional oven)
  13. Make the egg wash by mixing the remaining egg white with 2 tablespoons of milk. Brush the top of each loaf with egg wash.
  14. Bake the loaves in the oven for 50-55 minutes until nicely browned.
  15. Remove the loaves from the oven and allow them to cool on a wire rack for 15 to 20 minutes before removing them from the tins.

Super Quick and Easy Stuffing

A roast dinner is not complete without stuffing! Whether you are looking to serve stuffing with your Sunday roast or you are looking for a quick stuffing recipe for Thanksgiving (my US friends) then you’re in the right place.

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This super easy stuffing can be prepared in minutes and produces a delicious light and airy herby stuffing. I could eat this with gravy alone, but it complements roast meats perfectly.


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Super Quick and Easy Stuffing Recipe

Serves: 4
Preparation Time: 5 minutes
Baking Time: 50 minutes

INGREDIENTS

  • 1 tbsp butter
  • 1 large red onion finely chopped
  • 1 tsp dried sage
  • 0.25 tsp dried thyme
  • 0.25 tsp ground sea salt
  • freshly cracked black pepper to taste
  • 110g self raising flour
  • 100 ml extra virgin olive oil (I would recommend Odysea Extra Virgin Olive Oil)

METHOD

  1. Preheat oven to 180 °C fan (200 °C conventional oven).
  2. Place butter in a small baking dish. I use an small 20 cm x 15 cm enamel pie dish which you can purchase here. Place in the oven for a few minutes to melt the butter. Swivel the dish slightly to ensure the melted butter coats the bottom and sides of the dish.
  3. Combine the remaining ingredients together and mix with a spoon. It will look course and not very dough like at all, but don’t worry.
  4. Divide the mixture into 8 and use your hands to press each eighth of the mixture together and roll into balls. Arrange the balls in the pie dish. They should fit snugly into the dish. Cover with foil. OR Just pour the mixture straight into the pie dish and press it down into an even layer using the back of a spoon and then cover with foil. I do the first method (shaping into balls) for better presentation.
  5. Bake for 40 minutes. Remove foil, crank up the oven to 200 °C fan (220 °C conventional) and bake for an additional 10 minutes until the top is slightly brown.

Filipino Garlic Fried Rice

This classic Filipino dish is known colloquially as “sinangag” and consists of rice that is fried with fresh garlic and seasoned with salt and pepper. It is usually eaten for breakfast in the Philippines and is often served with dishes such as fried eggs, corned beef or fried beef tapa. In my home we sometimes eat it in place of toast when we have a fry up (eggs, bacon, sausage and beans). However it can also be made as a dinner time side dish. This is a brilliant way of using up any left over rice you have – in fact it actually works better with day-old rice that has been stored in the fridge as it is firmer than freshly prepared rice, therefore the grains will tend to stay whole as they are fried. This is such an easy dish to make and is so full of flavour.

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Filipino Garlic Fried Rice Recipe

Serves: 6

Preparation Time: 5 minutes

Cooking Time: 15 minutes

INGREDIENTS

  • 3 tbsp light olive oil
  • 3 cloves garlic finely chopped
  • 600g cooked basmati rice
  • 1 tsp garlic powder
  • 0.5 tsp ground black pepper
  • 0.5 tsp salt

METHOD

  1. Add the oil to a wok or a heavy bottomed frying pan and heat using a medium heat.
  2. In the meantime use a large wooden spoon to break down the cooked rice and separate the grains.
  3. Add the garlic to the wok and stir for around 2-3 minutes until it is soft and is starting to go brown.
  4. Add the rice and the garlic powder, pepper and salt and stir four 5-6 minutes until the grains are tender.

NOTES

  • For a Filipino breakfast serve with fried eggs, beef tapa or fried corned beef and onions.
  • This is also perfect as a dinner side dish.

Jamaican Brown Stew Chicken

Brown Stew Chicken is an inherent Jamaican classic. In this dish, seasoned chicken is first browned for flavour before being added to sautéed onions and garlic, and being stewed with carrots and sweet peppers. The flavour quartet of pimento berries, thyme, spring onion and scotch bonnet pepper, so quintessential of Jamaican cuisine, is what sets this dish apart from other chicken stews.

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Jamaican Brown Stew Chicken Recipe

Serves: 4-6
Preparation Time: 10 minutes
Marinating Time: 3 hours to overnight
Cooking Time: 25 minutes

INGREDIENTS

  • 1 kg skinless chicken portions (legs or thighs or a mix of the two)
  • 2 tbsp garlic powder
  • 2 tbsp all purpose seasoning
  • 1 tbsp chicken seasoning
  • 0.5 tsp salt
  • 0.5 tsp ground black pepper
  • 3 sprigs fresh thyme roughly chopped
  • 5 tbsp light olive oil
  • 1 large onion chopped
  • 3 spring onions chopped
  • 3 cloves garlic minced
  • 1 sweet pepper deseeded and sliced
  • 2 carrots peeled and sliced
  • 1 tsp scotch bonnet pepper sauce
  • 3 pimento berries
  • 300 ml water
  • 1 tbsp butter

METHOD

  1. Place the chicken portions in a large bowl. Add the garlic powder, all purpose seasoning, chicken seasoning, salt, pepper and thyme and mix well. Cover with clingfilm and leave to marinate in the fridge for at least 3 hours, but overnight would be better.
  2. Heat 3 tablespoons of the olive oil in a large heavy bottomed frying pan using a high heat. Scrape the thyme from the chicken portions, but put the thyme aside for later. Fry the chicken in batches for around 3 minutes on each side until they are a nice deep brown colour. Place the browned off pieces in a plate and set aside whilst you brown of the next batch. I use my trusty 28 cm Anolon Sauté Pan for this as it has a big enough area to brown the chicken in larger batches and it is also deep enough to hold the gravy that this dish will produce. Click here for more details on the pan.
  3. Once all the chicken has been browned add two tablespoons of olive oil to the pan, don’t worry about any brown crust that has formed on the bottom of the pan from the frying, just scrape this and mix it into the oil. On a medium heat sauté the onions and spring onions until they are translucent.
  4. Add the garlic, sweet peppers, carrots, scotch bonnet sauce, pimento berries and thyme from the marinade and stir well before adding the chicken back to the pan.
  5. Add the water and the butter. Cover the pan and simmer for 25 minutes until the gravy has reduced.

NOTES

Epic Eggless Chocolate Brownies

These eggless chocolate brownies came about by accident. I fancied a warm chocolate brownie with ice cream one day. So I got to work making brownies only to find that my hubby had gotten home from the gym and had gone on a protein fest – he had finished all the eggs *facepalm*. So, not one to concede, I rejigged my recipe – reduced the flour and incorporated natural yoghurt, and the result was uh-mazing! I got a rich chocolate brownie with a gooey, fudgy middle. It had a slight crunch from the shiny top crust. I added expresso to bring out the richness of the cocoa flavour, and I counterbalanced this by adding in white chocolate chunks for sweetness – mini marshmallows also work well here. I actually like these better than my regular brownie recipe, and it was phenomenal with vanilla ice cream!

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Epic Eggless Chocolate Brownie Recipe

Makes: 9 brownies
Preparation Time: 10 minutes
Baking Time: 25-30 minutes

INGREDIENTS

  • 60 g unsalted butter melted and cooled
  • 30 ml vegetable oil
  • 160 g brown sugar
  • 170 g caster sugar
  • 120 ml yoghurt
  • 1 tbsp vanilla essence
  • 1 tbsp espresso
  • 90 g plain flour
  • 75 g cocoa powder
  • 1 tsp baking powder
  • 100g white chocolate chunks or marshmallows

METHOD

  1. Preheat oven to 180 °C fan (200 °C conventional oven).
  2. Grease a 9 inch (23 cm) square cake tin and line with baking paper. I used my Circulon Momentum square cake tin for this recipe, you can find more details on this tin here. This tin is very versatile and has served me well for around three years now.
  3. In a large bowl whisk together the butter, oil and sugars until glossy.
  4. Gently whisk in the yoghurt, vanilla essence and espresso until they are just incorporated (don’t over mix).
  5. Mix together the flour cocoa powder and baking powder. Sift one third of this mixture into the liquid ingredients and fold in with a spatula after each addition being careful not to mix it too much – you don’t want air in the mixture if you are trying to obtain a fudgy end result.
  6. Fold in 3/4 of the chocolate chunks or marshmallows.
  7. Pour the mixture into the cake tin, spread evenly with a spatula and sprinkle the remaining chocolate chunks or marshmallow onto the top.
  8. Bake for 25 to 30 minutes until the mixture is set.
  9. Remove from the oven allow the brownie to cool for at least 15 minutes before using a sharp knife to slice into 9 squares.