INGREDIENTS
6oz. Dark chocolate
6oz. Butter (unsalted)
4 Eggs
2 TBSP and 2 TSP Sugar
7 TBSP and 1 TSP Flour
Melt the chocolate and butter in the microwave. Beat the eggs and sugar with a whisk for a few minutes and then fold in the flour. Add this to the melted chocolate and butter and stir until combined. Pour into greased muffin pan. Bake at 390 degrees for 14 minutes.
Make sure the eggs are at room temperature and chocolate is warm enough while making the mixture. Then, serve with ice cream and a fruit garnish.
Thursday, October 16, 2014
Thursday, October 2, 2014
Mushroom Soup
2 tablespoons butter or olive oil
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks, washed, white and light green parts only
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds cleaned and sliced white or wild mushrooms
6 cups chicken stock
1 1/2 teaspoons kosher salt, or to taste
pepper, to taste
Melt butter over medium heat in large pan and cook carrots, onions, leeks and celery. Do not brown the vegetables. Stir in thyme and mushrooms and cook 5 minutes, until mushrooms have softened. Add chicken stock, salt and pepper and simmer, covered, 30 minutes. Puree soup in blender, adjust seasoning to taste. You may mince some mushrooms and sauté them with a little olive oil and add to soup.
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks, washed, white and light green parts only
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds cleaned and sliced white or wild mushrooms
6 cups chicken stock
1 1/2 teaspoons kosher salt, or to taste
pepper, to taste
Melt butter over medium heat in large pan and cook carrots, onions, leeks and celery. Do not brown the vegetables. Stir in thyme and mushrooms and cook 5 minutes, until mushrooms have softened. Add chicken stock, salt and pepper and simmer, covered, 30 minutes. Puree soup in blender, adjust seasoning to taste. You may mince some mushrooms and sauté them with a little olive oil and add to soup.
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