Salted Rolo Brownies

I have couple of brownie recipes in my blog, I think I shoudn't bore my readers again with more infromation of  the orgin of the brownies and the popularityof this delicious bake.
I had no plans to make any brownies untill I saw this brownie post in Sra's page and then for days I only thought about brownies.
Had planned to make the one she made but I didn't had drinking chocolate.
So then I thought I will make another recipe which I have been eyeing too.

When I saw the recipe in the Delicious magazine , I knew I will make them as they were looking so good.

Ok in the recipe they said serve with ice cream which I didn't do.

I would suggest do the recipe exact if you love sweet brownies, as the first time I made them, I made with chocolate which is 90% cocoa solids and lesser the sugar and also didn't add all the rollos.

After tasting them if you are not a fan of really bitter chocolate I would say do like the recipe in below and be sure to add all the rolos as I thought it was a mistake I didn't add them all when I made them.

Ingredients

1. 200g unsalted butter, plus extra to grease
2. 200g plain chocolate (70 per cent cocoa solids), broken into small pieces
3. 125g light muscovado sugar
4. 125g caster sugar
5. 4 medium free-range eggs, beaten
6. 1 tsp vanilla extract
7. 125g plain flour
8. 1 tbsp cocoa
9. ½-1 tsp sea salt flakes to taste
10. 126g bag Rolos, half chopped, half left whole

Pre heat the oven to 170°C/fan150°C/gas 3½. Grease and line a 20cm square cake tin so the baking paper comes higher than the tin. Melt the 200g butter and the chocolate together in a saucepan, stirring, over a low heat. Don’t overheat as the chocolate may seize. Allow to cool slightly.

1.  In another mixing bowl, beat together the sugars, eggs and vanilla extract until pale and fluffy, then stir in the cooled melted chocolate to combine. Sift in the flour and cocoa, then fold through the batter with the sea salt to taste.
2.  Mix the chopped Rolos into the batter, then pour into the prepared tin. Press the whole Rolos into the surface. Bake for 25-30 minutes until firm to touch but still gooey in the middle – they’ll continue to cook as they cool. Leave to cool completely in the tin, then transfer to a board and slice. If you’re stuck for time, put them in the fridge to set.

Sichuan Prawns

It is some 2 weeks ago I posted something here on my blog.
It has been very busy in a good way.
Hans had a week of carnival holiday, so we have been doing things.

I think we have been away most of the days, he had to play a charity concert in Antwerp a afternoon so we drove to that side and after that we went to pick up shyama from a city in Nederlands as she has been gone to a university there for 2 weeks and as it was carnival that weekend after her course she went to a friends place in another town and spend a day there and we picked her up from there.
Oh and we wen to France to a supermarket to buy typical french products ( the good thing about living in Belgium)

Like that the whole week of holiday just flew.

Szechuan cuisine often contains food preserved through pickling, salting, and drying and is generally spicy owing to heavy application of chili oil.
The Sichuan pepper is commonly used. Sichuan pepper has an intensely fragrant, citrus-like flavour and produces a "tingly-numbing" in the mouth.
Also common are garlic, chili peppers, ginger, star anise and other spicy herbs, plants and spices. Broad bean chili paste is also a staple seasoning in Szechuan cuisine.

200 gm uncooked tiger prawns remove the skin and the veins
Few table spoon of oil
2 spring onions chopped ( i chopped them slanted and in big chunks)
3 small dried chillies, soaked in warm water for 10 minutes
1 tsp chopped garlic
1 tsp finely chopped ginger
2 tbsp of soy sauce
1 tbsp of chinese rice wine ( if you don't have this you can use dry sherry)
1 heap tbsp of tomato puree ( not ketchup)
1 tbsp chilli bean sauce
100 to 150 ml of water ( if you want more gravy then add more water)
1 tbsp of coriander leaves
1 to 2 tbsp of corn flour mixed with a bit of water ( you might not need all the amount depend how thick you want you sauce to be)

Method :
Heat the oil in a wok add the prawns and fry for 2 minutes and remove them into a bowl.
Now add the chillies, garlic and ginger and fry for few seconds, add the chopped spring onions and fry them for few minutes.
Add the rice wine, soy sauce, tomato puree, chillie bean sauce and the water. mix everything well and cook for few minutes, stirring so that nothing gets burned. Add the corn flour mix and cook for few minutes till the sauce is thickend.
Add the prawns which are kept aside cook for another 2 minutes till all the prawns are coated with the sauce.
Add the coriander leaves, sprinkle with chopped spring onions. and serve with rice or noodles.