The Hangry Chef

It wasn't too long ago that I posted my No-Bake-Brownie recipe... But seriously, this recipe makes that recipe look like poop in a pan. And I'm not afraid to admit it. This brownie is almost like a cake, it's that soft and moist. And when you eat it you can easily forget that it's gluten-free. I'm warning you now though, its definitely not fat or sugar free! You will need... 3 eggs 200gr sugar 100gr gluten-free plain flour, I used ORGAN all-purpose plain flour 1 tsp baking powder 100gr margarine 150gr cooking chocolate, I used Callebaut dark chocolate 100gr walnuts (optional) Method... 1. Preheat oven to 170 degrees celsius. Grease and line a 13 x 9 inch brownie pan with greaseproof paper. 2. Beat the eggs and sugar together on high for 5 minutes until light and creamy 3. Sift the baking powder together with the flour and fold into the eggs and sugar 4. Melt the chocolate and margarine together in the microwave, should only take about 20 seconds....

This title is a little bit misleading.. I'm sure I've done a variation of this recipe at one of the restaurants I worked at as a chef, if I'm mistaken then I have no problem with claiming the glory of coming up with this all on my own haha.... It's basically a puff-pastry square, cooked until golden brown, then split in the middle and filled with whatever you like really. The flakey, crispy outer shell creates a lovely texture to compliment more soft textures of roast vegetables, even braised or slow-cooked meat, fish, you name it! I did a marinated lamb salad with baby spinach, goats cheese, roast beetroot, parsnip and carrot and of course some caramelised balsamic glaze to finish. You will need... 4 serves 1 sheet puff pastry, cut into 4 squares canola spray 300gr lamb, whichever cut you prefer (backstrap is obviously a winner, but you could use rump or round steaks) 1 cup red wine 1 garlic glove 1 sprig rosemary 4 small beetroots 2 small parsips ...

Look at these gorgeous salads! Just what I've been looking for leading up to Christmas! Inspiring :-) Recipe Roundup: Thanksgiving Salads | Williams-Sonoma Taste

This is a recipe from Delicious Cookbook, I'm so glad I made it because everyone loved it and it was so simple! The recipe called for trout, but salmon was easier to find and I felt I'd already gone to enough trouble braving the xmas hoards at the shopping centre so I wasn't going trout hunting too. You will need... for 6-8 serves 1 cup rice- I used Basmati but you could use Jasmine or plain long grain 1/2 lemon, zest and juice 1 1/2 cups of fresh peas 250gr hot-smoked salmon or trout salt and pepper 1 large sprig of mint to garnish For the pesto... 1 clove garlic 100gr toasted pine nuts 1 bunch basil (roughly 3 cups picked basil leaves) 2 sprigs picked mint (3/4 cup leaves) 100gr freshly grated parmesan 100ml olive oil salt and pepper Method... 1. Cook the rice according to the packet absorption method- 1 cup of rice normally to 1 1/2 cups cold, salted water, bring to the boil, then simmer covered for 10-12 minutes, then remove from the heat and le...

Lemons are about to make a comeback... Apparently... I didn't know they'd gone anywhere? We all know that food fashion is a fickle thing, and that we seem to have sent our cafe food scene back in time to the 1890's. With 'trendy' cafes packed to the brim with hipsters holding mason jars filled with old school cocktails, rustic decor and bearded waitstaff as far as the eye can see (not that I'm complaining)... Anyway, I'm off topic, this is actually quite a late 60's-early 70's dish, from a time when Good Housekeeping and Julia Child were the pinnacle of food fashion. But I thought, if we're making comebacks then why not a bundt cake?  You will need... 250g butter 1 Tbs grated lemon rind 1 cup (220g) castor sugar 3 eggs, separated 2 cups (300g) S R flour 1 cup (250ml) buttermilk or skim milk LEMON SYRUP 1/3 cup (80ml) lemon juice 3/4 cup (185g) sugar 1/4 cup (60ml) water Method... 1. Preheat oven to 180...

Soooo I know I try to cook a variety of food. But lately I've tended more towards the healthy, easy, family-friendly options, mainly because Matt (hubby) and I are trying to eat a little bit healthier and I like to make things that I can pack into my lunchbox for work. It might be hard for you to believe but I am a huuuuuuuuuuuuuuuge lover of American-over-the-top-fattening-how-many-calories-can-you-get-into-one-meal food. We will be travelling to America for Christmas/New Year 2014 (bank account permitting), and I want to start sharing a few totally ridiculous recipes to get us revved up for the trip, and also just because I'm fat. Before we delve into the world of the American-heartattack-inducing-cholesterol-feast, I wanted to introduce you to a few of my favourite American foodies and one of their most disgustingly delicious Canadian Neighbours. Firstly, I love love love Adam Richman. Man v. Food  is not only a show about one mans quest to take on every food chall...

This is a Thai pork salad recipe. It's light, easy and if you have kids they'll enjoy making a huge mess putting the lettuce-cups together! It reminds me a bit of the Chinese San Choy Bow, but the flavours are much cleaner. You can use whichever mince you like. I used extra lean pork mince, I added some water and braised it for 10 minutes to soften the mince as the low fat content tends to make these things quite dry. If you use a premium mince you don't have to do this as the fat in the mince will keep the dish moist. You will need... 1 Tbs peanut or sesame oil 500gr pork mince 1 Tbs lemongrass paste 2 cloves garlic 2cm knob of ginger, peeled, sliced 4 drops fish sauce 1 Tbs soy sauce 1 tsp chinese barbecue sauce (my new favourite asian condiment!!!) (2/3 cup of water if braising) cracked black pepper 1 lime, juiced & zested 2 shallots, sliced finely 2 sprigs of coriander, washed and chopped 4 mint leaves, washed and chopped 1 lebanese cucumber, t...