Football and Brownies

It’s 3 p.m. in the afternoon. The outdoors is at a sunny 22° C. I’m snuggled against a 1984 Argos couch in the living room watching England play against Slovenia, hoping that this time it wouldn’t be as painful as it was the last time.

Earlier today , I had tried….tried desperately to cook myself a decent meal of grilled chicken breasts stuffed with mozarella. It wasn’t as successful as I had wanted it to be. Due to lack of string or toothpicks to hold the damn breasts together.

Somehow, this day is not agreeing with me. My room is currently not very different from a blast furnace, which makes it absolutely impossible to work in it. Last night’s party has contributed to very little sleep and hence it is with difficulty that I’m trying to focus on the goal Dafoe just scored for England. But all is not lost. I am looking forward to the grocery store trip I’m planning to conduct in an hour. And also I’m looking forward to downing a few pieces of ‘luxurious’ brownies (shamelessly nicking the name from Tamami), I whipped up early in the morning. Inspired heavily by Fanny’s recipe.

If I start describing how the brownies turned out, it would probably bleed over to two or more posts. All I can say, is that, they’re luxurious indeed. The dark chocolate leaves a heavenly after-taste in your mouth and the amount of sugar is just right, especially for someone like me (who’s compulsively picky about anything sweet). I did modify the recipe according to my taste, of course. My allergy to following recipes word-to-word kicked in, I suppose.

I replaced plain flour with self-rising flour which makes the brownie slightly less dense, but gorgeously chewy nevertheless. The cocoa powder was Green & Black’s 70% and a tablespoon of instant coffee makes all the difference. It transforms the simple brownie into an indulgent and strangely addictive dessert (the word ‘snack’ here would be a complete understatement). Its sticky to the right texture, dark, handsome, chewy, fluffy and unforgiving. I won’t lie to you….this brownie will make you feel seriously guilty.

I’ll stop writing now and make another trip to my refrigerator.

P.S.: – England – 1, Slovenia – 0, Half-time.

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Tart Schmart

I should say this upfront. I’m not a baker. Never have been. Every attempt I’ve made to bake something have always taken disastrous turns. And hence, I steer clear from anything to do that involves mixing eggs, butter, flour and sugar together.

Now that I’ve established this fact, I’m gonna follow up by saying: Whooppee!! I made pie!!

For the last few days, I’ve been ashamed to call myself a blogger…considering that I’ve done nothing but post photographs from my gorgeous *insert orgasmic sound here* vacation in Paris. But, I intend to change that very soon. I’ve drowned myself in more coursework and in learning how to make Parisian Macarons. That’s right. Just when you thought I couldn’t get any cuter.

Over the batches of flat, soggy meringues that came out of my uncontrollable oven, I have wondered whether all French bakers (specializing in macarons) have filthy mouths. Because I sure have developed one, trying to whip up ‘magma-like’ batter.

Its not that my mouth was any un-filthier before, than it is now, but I sure have learnt a few choice words in French.

But with any luck I will succeed…and you will know about it. For now, let the egg whites rest for another day.

My earliest memory of baking is the one when I baked my first cake at the age of 10. A chocolate one too. And it was a disaster.

Given that I don’t have much of a sweet-tooth (not as much as my friends and family), I wanted my cake to taste just right and I doubled the recipe, without doubling the amount of sugar. I still remember that the recipe asked for 220gms of flour and 200gms of sugar. And I put in 200gms of sugar alright, but doubled the flour to 400gms. The cake came out beautifully…out of one of those old aluminum toaster ovens. It was soft, melt-in-your-mouth and was the perfect shade of chocolate. Except that you couldn’t eat it without gagging.

I should have known then, but no…I waited 15 years to finally learn that I’m no baker.

However, cravings have a way of creeping up on you from behind. And then the Universe does everything to make every parameter fall into place. I was greeted by Chocolate & Zucchini when I came back home from the library yesterday. I had umpteen bars of chocolate in the refrigerator (as I always do). I had a full block of unsalted butter, along with a fresh carton of eggs and a can of double cream. And moreover, I also had dessicated coconut that I had bought a few days back — all waiting for me to gather them into a pie!

So I faced the nagging voice at the back of my head that kept murmuring, “You know what happens when you try to bake….”, rolled up my sleeves and got to work.

I’m not trying to be ambitious, so you’ll forgive me for using tiny moulds to make tartlets rather than a full-on pie, aren’t you?

The filling is a dark chocolate ganache (did I just hear someone say, “Playing it safe, bitch?”). And yes, in my eagerness to tuck into the tartlet I burned my tongue on the hot ganache, so, do let it rest to cool, after you’ve filled the tartlets in, and definitely before you plop whipped cream on it (warm ganache = oozy cream for garnish = mess).

Chocolate Espresso Tartlets

To make the crust:

Adopted from Clotilde’s Pâte Sablée recipe

Ingredients:

  • 75gms chilled unsalted butter, diced
  • 75gms sugar
  • 150gms plain flour
  • 1/4 teaspoon fine sea salt
  • 1-2 tbsp cold milk

Combine the sugar, flour and salt in a mixing bowl. Rub in the butter into the mixture with fingertips until the mixture resembles coarse meal. Add a tablespoon of milk and blen it in, handling the dough as lightly as possible. The dough should be crumbly but should clump if squeezed in a handful. If not, then add some more milk (teaspoon by teaspoon) and mix in, till it reaches the clumpy stage. Plop a bit of mixture into a greased tartlet mould, and use the back of a spoon or the heels of your hands to press down the dough to make the crust. The dough might feel a bit dry, but that’s normal (at this point, I used quite a bit of milk, so my dough wasn’t as dry as I thought it would be). Cover tightly with film wrap and chill for 30 minutes, or upto a day. The remaining dough (left after you’ve lined as many moulds as you want) can be wrapped tightly in cling film and frozen for later.

With a fork, puncture the base and sides of the chilled crust. The crust will still puff up a bit while baking, but it’ll be fine once it cools down. Alternatively, place ceramic baking balls in it before popping it in the oven.

Pre-heat the oven to 180C (fan-assisted) and bake the tart for 15-20 minutes, till the edges are a nice golden colour. Given that my oven is moody about temperature, I kept a sharp eye on the colour. Cool on a rack.

To make the filling:

Ingredients:

70gms dark chocolate, good quality and chopped into bits (This is enough to fill two tartlets)

80ml double cream

2 tbsp sugar

1/2 teaspoon instant coffee granules

1 tablespoon water, warm

Whipped cream and/or dessicated coconut to garnish

Place the chopped up chocolate in a bowl, stainless steel preferably. Make espresso out of warm water and coffee. Put the cream in a saucepan to heat. At this point mix in the sugar. Heat the mixture till it just begins to boil, but do not let it boil over!

Pour the hot cream mixture over the chocolatee bits and let stand for about minute. Start stirring from the center of the bowl outwards to incorporate the cream and chocolate and mix well till no streaks remain. Stir in the espresso. Pour the ganache into the baked (and cooled) tartlets. Garnish with caramel tuiles, whipped cream or coconut shavings. As you can see….I opted for a smiley face!

Currently Loving…

I’ve stopped hating Mondays. They are no more the I-don’t-want-to-wake-up, tedious mornings of trying to drag yourself into decent clothes and running to the bus-stop. No more dreading Monday-morning chores or work updates.

We, this semester, have only one hour of lecture on Monday…and that too late afternoon. Oh happy day!

Meanwhile, work is on full-throttle….have cooked a bit over the weekend, but today I’m putting up 5 things that I’m loving currently.

1 – The SRB sem room at the school.

2 – This car that I find parked everyday near the Lenton Drive.

3 – Sherry….rich and sweet.

4 – These wedges from Acne (I’m trying to get my hands on a pair of medium-heeld wedges before Easter Break starts)

5 – Spring by Ben*Jammin. I have no clue what the lyrics mean though…

Have a happy week!

I ♥ Lazy Weekends

Thank goodness for lazy weekends. I had one after a long time.

I re-stashed dark chocolate bars throughout my room.

I had a long lunch at Pranjal & Ashwin’s. We booked tickets for Europe and I made a drink out of Mango-orange pulp and soda. It tasted good. No joke.

I brought out my trolley-bag…even though its way too early to start packing.

On Sunday, I snoozed on happily till noon when I was woken up by a couple of girlfriends who barged in to announce how my favourite IPL team had won their last match.

I treated myself to a couple of bowlfuls of mint-chocolate chip ice-cream from Waitrose.

A sun-beam sneaked into my room late afternoon. Its March in England and the Sun is starting to show.

I found two pairs of shoes the workmen left behind in a house under construction.

I also made chicken and caramelized onions in soy sauce.

Ingredients:

  • 250 gms of boneless chicken pieces
  • 2 Spanish onions, chopped
  • 1 tablespoon of white granulated sugar
  • 5 big cloves of garlic, chopped
  • 1 inch block of ginger, sliced into fine strips
  • 3 cloves
  • 1 tablespoon of fish sauce
  • 1 table spoon of honey
  • 2 tablespoon of dark soy sauce
  • 500ml of chicken stock (plain water will also do)
  • 1 tablespoon of vegetable oil
  • Chopped coriander or red chillies, to garnish (optional)
  • Salt and freshly ground black pepper to taste

How-To:

Heat the oil in a pan and fry the onions till they start to turn brown. Add the garlic, ginger and sugar and cook on low heat till the onions caramelize.

Add the chicken pieces, cloves, fish sauce, soy sauce, honey and chicken stock (or water). Stir well. Cover and cook on medium-low heat for about 15 minutes. Check to see if more stock or water needs to be added (you don’t want burnt-bottom pans!) and cook for a further 15 minutes or till the chicken has cooked through.

Season with salt and black pepper. Keep in mind that the soy sauce and fish sauce has already made the dish salty.

Boil off most of the liquid on high heat, if you want a thicker gravy. Or leave it be if you want it to be more brothy.

Garnish with chopped coriander leaves or red chillies and serve over steamed rice.

I ♥ lazy weekends.