Brookie recipe

Adapted from:
https://www.recipecommunity.com.au/baking-sweet-recipes/craigs-dark-chocolate-brookies-gluten-free/zg4qsbgc-824e5-980573-cfcd2-fpl3u0ys

Cookies

• 350 grams 70% Dark Chocolate, GOOD QUALITY
• 45 grams Butter 
• 150 grams Castor Sugar 
• 80 grams cornflour 
• 1 teaspoon baking powder 
• 3 eggs 
• 1 tablespoon vanilla essence

RECIPE'S PREPARATION

Brookie method. preheat oven to 170C

1. BROOKIE = BROwnie + coOKIE
2. Roughly break up 350 grams of 70% dark chocolate, 5 SECS / SP 7. ( see note below, as per BCB guidleines, no more than 200 grams at a time. )
   ( Grate 200gms, transfer to a seperate bowl, then grate a further 150 gms, then re add the 200 gms back to the bowl. )
3. Add 45 grams of butter, roughly chopped
   Mix 4 MINS / 50C / SP 2.5.
   Stop once or twice during the first 2 mins to scrape chocolate down to the bottom of the bowl.
   When finished, and completely melted and combined, transfer to another bowl for later.
4. Combine all other cookie ingredients into the bowl. ( do not include the garnish chocolate ),
   15 SECS / SP 3.
   Scrape down the bowl
   10SECS / SP 4.
   Transfer bowl ingredients to the bowl containing the liquid chocolate
5. Combine all the ingredients togehter using a spatula, work quickly to ensure you combine. When the mixture is soft, like a dough, ( not runny or set firm again, if the mixture stays on the spatula when held upside down ) spoon 3/4 of a tablespoon of mixture onto a lined baking tray. Little blobs are great, no need to squash down. If mixture is still runny after combining, wait a little time for it to start to firm before you spoon mixture.
6. Press some dark chocolate bits, or milk if you prefer onto the top of each Brookie.
7. Place in the preheated oven for 12 mins, keep an eye on them. I check with a metal skewer around that time. As soon as a skewer comes out clean I take them out.
   Allow to cool for a few minutes on the tray before transferring to a wire rack to completely cool.
   Serve Craigs Brookies, topped with a little extra grated chocolate, or make an ice cream sandwich with two of them !
   
   

Pumpkin vegetable pizza scrolls

The pumpkin dough recipe- adapted from thermobexta.com.au

 350g pumpkin smashed and cooled

280g water

2tsp dried yeast

750g Baker flour or 750g spelt flour (adjust water to 270g if using spelt)

2tsp salt

1tsp sugar

Method:

1. Place pumpkin, water, in the bowl. Heat for 1.5 minutes/37C/Sp1/MC on

2. Add yeast, flour, salt, sugar. Mix for 6s/Sp 6/MC on. Knead 4 minutes

3.Transfer dough to oil bowl and let it double the size

4. Once doubled, transfer to a floured surface and roll into large rectangle. Cut into half and spread sauce and cheese topping

5.roll into log and cut into 7 even pieces each log

6. Sprinkle more cheese and bake into oven. Set temperature to 200C and bake for 25 minutes till golden brown

Vegetable sauce ingredients:

1 small onion

2 garlic cloves

1 small carrot

1 small zucchini 

3 tomatoes

1 Passata bottle small

1/4 cup pumpkin diced

Method:

1.place all ingredients into bowl. 10-15 seconds/Speed 8

2. Cooked for 15 minutes/100 C/Sp 2. Or until sauce thicken to a paste consistency.

Japanese Chicken Torihamu(chicken ham)

Ingredients:
- 2 chicken breast (500gm)
- 6 teaspoon of salt
- 4 tablespoon maple syrup
- 1 tablespoon spices (I used salt and pepper only)


Method:
1. trim off any fat or sinew from chicken breast
2. in a small bowl combine salt, maple syrup and spices
3. pour over chicken in a bag and coat evenly. remove as much air and seal
4. leave for 48 hours
5. remove from fridge and place in bowl of cold water for 1 hour.
6. remove from water and pat dry
7 pound chicken to get even thickness. roll and tie up with twine
8. preheat oven to 120C.
9. Bake for 40-50 minutes or until cooked through and the surface has a light brown colour
10. take chicken out, cool , refrigerate then slice thinly

Chocolate Zucchini Muffins

Ingredients:


- 1 medium zuc
- 2 eggs (room temperature)
- 50g melted butter
- 85g raw sugar
- 1 tsp vanilla extract
- 20g cocoa powder
- 120 g white flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch of salt


Method:
1. Preheat over to 170C and line 12 muffin tray
2. Cut zuc place in bowl, 2 secs/Sp 5. I grated extra longer to mince it more
3. scrape to a towel and squeeze excess juice, return to bowl
4. Add butterfly
5. Add eggs, melted butter, sugar, vanilla- Sp3/6 seconds, scrape down and Sp3/6 seconds again
6. Add remaining dry ingredients
7. scope into muffin case and bake for 18 minutes.

Soba Salad seasoning

2 tbsp. soy sauce
1 tbsp. sesame oil
2 tbsp. chilli paste
2 tbsp. mirin
2 tbsp rice wine vinegar
dash of pepper


Cooked soba for 2 minutes 30 seconds drain and mix with seasoning.