1.Set aside 50gm each of peanut butter and chocolate. Heat oven to 180℃ and line a 20cm square baking tin with parchment paper.
2.Melt the remaining peanut butter, chocolate & sugar, stirring occasionally, until the sugar just gets melted.
3.Transfer mix into a bowl to cool down slightly.
4.Turn off the heat and with a wooden spoon, beat in the eggs one by one.
5.Stir in flour and scrape into the tin.
6.Melt reserved peanut butter in the oven at high for 45 secs until runny, then drizzle over the brownie.
7.Bake for 20-25mins until it has a crust but the middle portion still looks a bit uncooked.
8. Melt reserved chocolate and drizzle over the brownie.
9. Cool the tin before cutting into squares.
1. Chill the ice cream scoops in the freezer
2. Dip the ice cream scoops into batter and roll into the corn flakes evenly.
3. Let it chill again in the freezer for 15 mins.
4. Deep fry in hot oil for a few seconds.
5. Serve immediately with a sauce of your choice.
1. In a small bowl combine vinegar, mayonnaise and mustard
2. In a large bowl combine cabbage, bell pepper, carrot and celery.
3. Pour dressing over vegetables and coat evenly. Chill and serve over lettuce.
1. Heat the oven to 200℃, gas 6. Cook the scampi on a lined baking tray for 15-20 mins.
2. Cook the noodles in boiling water for 3 mins, then drain and toss with the peanut or sesame oil. Set aside.
3. Heat the vegetable oil in a wok or sauté pan and cook the onion for a few mins. Add the frozen vegetables and cook for 5 mins. Mix together the curry paste with the soy, lime juice and coriander and pour into the pan. Cook for 1 min, then toss in the noodles and coat well in the sauce.
4. Serve the noodles and veg topped with the cooked breaded scampi.
1.In a saucepan, combine milk, sugar, cinnamon & cloves and bring it to boil.
2.Reduce the heat, simmer uncovered for 5 mins. Remove from heat and cool to room temperature.
3.Strain into a pitcher/suitable container. Stir in coffee, pisco & vanilla.
4.Cover and refrigerate until chilled.
5.Serve over ice.
1. Cream the butter, vanilla essence and sugar together in a mixing bowl.
2. Add the remaining ingredients to it.
3. On greased baking sheets, place spoonfuls of the biscuit batter.
4. Bake in a preheated oven at 175ºC for 10-12 mins.
1. Stir all the ingredients (except pepper) in a bowl or jug.
2. Serve and add some ice cubes. Sprinkle in a pinch of pepper for better taste.
