I Love Food

The whole point of this website is for me to be able to share and express what i love doing creatively, be it taking photos or designing stuff.

So along with my love for design and photography, I love cooking a mean feed. I ain't no master chef but I do love my food, so here's some of my favourite recipes. Easy and quick to make.

Cook'em, Eat'em, Share'em!


Good old Chocolate Brownies!

Chocolate Brownies

100g butter
1 cup sugar
2 eggs
1 tsp vanilla essence
3/4 cup plain flour
1 tsp baking powder
1/2 cup cocoa powder
1 cup chocolate buttons (I use a mixture of white & dark and chocolate drops)

 

Preheat your oven to 180c and line a 20cm x 20cm baking tin with baking paper (spray with a little cooking oil or grease with butter if you got some cheap baking paper).

Melt the butter in a bowl and add sugar, eggs and vanilla essence, whisk until creamy. In another bowl, mix the rest of ingredients. Now gently fold in the dry ingredients with a spatula until just combined. Pour that lump of chocolate goodness into the baking tray and spread out evenly, don't worry if it doesn't fully reach the edge, as it will ooze and spread in the oven.

Bake in the oven for 15 minutes (I like mine slightly moist in the middle, cook for longer if you like yours harder). Remove from the oven and let the brownie cool in the tin.

So much chocolate!

Plate of brownie goodness!

The goods up close!

 

Peanut Butter Chocolate Chip Cookies!

Peanut Butter Chocolate Chip Cookies

I love my cookies slightly soft, mmm cookies....

50g butter
1/4 cup white sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla essence
100g Peanut Butter (Smooth or Crunchy)
1/2 cup plain flour
1 tsp baking powder
1/4 tsp salt
1 cup chocolate (from chocolate chips, M&Ms to chocolate buttons, go hard!)

 

Eat a biscuit...go on.

Preheat your oven to 180c and line a flat baking tray with baking paper (spray with a little cooking oil or grease with butter if you got some cheap baking paper).

Melt the butter in a bowl and add sugar, eggs and vanilla essence, whisk until creamy. Mix in the peanut butter. In another bowl, mix the rest of ingredients. Now gently fold in the dry ingredients with a spatula until combined (texture will be like shiny dough). Now spoon out golf ball sized portions and place onto baking tray, leaving enough room for the cookies to expand. With the back of a fork, gently press down on the balls of dough to your desired thickness, I like my cookies chunky!

Bake in the oven for 10-15 minutes (I like mine slightly moist in the middle, cook for longer if you like yours harder). Remove from the oven and let the cookies cool on the tray (Cookies will keep cooking for a wee bit on the tray once out of the oven, so even if it's slightly raw, she'll be right).

 

Mmmmm Pancakes...

Chocolate Chip Pancakes

50g butter
1 cup milk
1 egg, beaten
2 Tb white sugar
1 tsp vanilla essence
1 cup self raising flour
1/2 cup chocolate drops

 

Preheat frypan on medium heat. Combine sugar and flour into a large bowl. In another bowl whisk egg, milk and vanilla essence. Slowly add wet ingredients including melted butter to flour/sugar mix. Mix through until it's a smooth batter (add a little more milk if needed). Finally mix through chocolate drops!
I like to make mini pancakes with my mix, usually a heaped tablespoon of batter per pancake, cooked 4-5 at a time!
Serve with sliced banana, mixed berries , lashings of maple syrup and topped off with a sprinkle of icing sugar!

Birds eye view of the goodness

Get in my belly!

 

The old Lamb Wellingtons, hearty!

Lamb Wellingtons

800gm Lamb Rump (about small fist sized portions)
30g butter
500g button mushrooms, very finely chopped
2-3 sticks rosemary, leaves pulled off, very finely chopped
1/2 onion finely diced
2 cloves garlic, crushed
1 pack of flaky puff pastry
1 egg

 

In a fry pan add butter, finely diced mushrooms, rosemary, onions and garlic. Cook until all mushy. Remove from fry pan and cool. Cut the lamb rump into 4 fist sized portions (about 200gm each) try to keep them all evenly sized. In the fry pan you used before, add a little oil and quickly sear/brown the outside of the lamb rumps on all sides, just sear, don't cook! Remove and let cool. Preheat your oven on fan bake at 220c. Roll out pastry and evenly cover with mushroom mix. Place cooled lamb rump at one edge and roll pastry around the meat. Fold neatly and press edges to seal. Place wellingtons on baking tray lined with baking paper, score the top of the wellingtons with a sharp knife and brush over pastry with egg. Depending on how rare you like your meat, place in oven for 10-15 minutes or until pastry is nice and golden brown. Remove, let it rest for another 10-15 minutes before serving. I like mine served on a bed of mash, baby peas and some homemade gravy!

Looks so goooooood!

Ready, set, eat!