Last week I enjoyed a lovely Chinese meal out on my birthday in great company. The restaurant was incredible, as was the food. I wanted to eat everything. What I did eat was like nothing else I have had before, but it was the most simple of dishes that really hit my taste buds. A week on and I wanted to make a meal of one of the plates and decided to give Chicken and vegetable egg fried rice a go.
Serves: 2 ½
2 cups of rice, cooked, drained and still warm
1 large chicken breast, diced
2 medium carrots, diced
1 large onion, diced
3 spring onions, diced
2 tbsp vegetable oil
1 tsp dashi powder
1 tsp crushed chicken stock cube
1 tbsp minced garlic
2 tsp unsalted butter
2 tbsp soy sauce
1 tbsp sesame oil
salt and pepper to taste
Heat the wok until hot. Add some oil and once smoking add the eggs. Leave them to whiten before turning and scrambling using a spatula. Add the diced chicken and cook until it is 90% cooked through. Add the carrots and onions and keeping mixing in. Now add the warm rice and break down any large lumps. Now is the time to practice the wok flick!
Add a few pinches of salt and pepper, the garlic, dashi and chicken stock. Once mixed add the unsalted butter and a handful of spring onions. Now add the soy sauce and sesame oil while continuing to combine the ingredients together. Leave to cook for a few more minutes before serving with a sprinkle of spring onions as a garnish topping.
I have baked these delicious chocolate brownies countless times using an old recipe my mum shared with me many years ago. I’ve even enjoyed them with many a friend or two and colleagues & customers alike. I often bake these delicious brownies for customers when I’m delivering SharePoint workshops or deployments, hence they have since become known as SharePoint Brownies! Many have asked for me to share recipe, so here it is…
Delicious Brownie Recipe
140g unsalted butter softened and a small amount for lining the baking tin
200g quality plain chocolate such as Lindt or Hotel Chocolat
200g caster sugar
Pinch of sea salt
2 tsp vanilla extract / vanilla paste
2 eggs and 1 egg yolk
85g plain flour
Preheat oven to 180°c
Line a brownie tin with a small amount of butter (7″ square tin is most suitable)
Melt the butter and chocolate on a slow heat and then allow to cool slightly
Mix in the sugar, a pinch of sea salt and the vanilla stopping once the mixture is a little grainy
Whisk in the eggs and yolk one at a time, stirring each time until blended
Add the flour and beat for a minute or so until thickened and smooth
Pour mixture into tin and bake for 40-45 minutes until a cocktail stick comes out with moist crumbs
Allow to cool and cut into small rectangles slices
I hope you enjoy these delicious brownies (#SharePointBrownies).
I just used this recipe to make these tasty muffins for everyone in the office – I do like to treat them all every once in a while. These muffins should be eaten as soon as they have had a moment to cool in order to experience the delicious molten chocolate inside. They are great on their own but worth trying with a scoop or two of vanilla ice cream or served with alcoholic Chantilly cream.
4 tbsp soft margarine
55g / 2oz caster sugar
1 large egg
85g / 3oz self-raising flour
1 tbsp cocoa powder
55g / 2oz plain chocolate
icing sugar, for dusting
Preheat oven to 190°C / 375°F and prepare 8 muffin cases by placing them in a muffin tray or even on a baking tray.
Whisk the margarine, sugar, egg, flour and cocoa together in a large bowl until just smooth.
Spoon half of the batter mix into the muffin cases. Break the chocolate evenly into 8 squares and place a piece in each of the half filled cases, then spoon the remaining batter mix on top.
Bake the cupcakes for 20 minutes until well risen and springy to the touch. Let them stand for two or three minutes and dust with icing sugar before serving warm to experience the deliciously yummy molten chocolate.