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f them as well the thing about chocolate brownies is that they re very much like coffee everyone has their preferences some like them with nuts others like them plain some barely display a hint of chocolate in them others are loaded with so much chocolate i swear my nose would bleed on the spot these are the worst ones floury dry and just plain awful and then there are jamie oliver s bloomin brilliant brownies which i swear are bloomin brilliant indeed very much the bomb now these brownies are loaded with everything unhealthy for a recipe that makes approximately 20 brownies little ones at that it has a record breaking 250g of butter 300g of sugar 200g of chocolate and 4 eggs that makes for a lot of fat per brownie virtually artery clogging stuff but oh golly these are truly the best brownies i have ever tasted they are moist fudgey the perfect degree of chocolateyness if there is ever such a word yet firm without being at all too crumbly i did have to bake it an extra 10 minutes as the mixture had barely set but i have a feeling that my oven was to blame for that i also realised that the brownie does firm up when cooled so even if your test skewer came out unclean that s no harm done in fact you d probably get an even moister fudgier end result mine was very slightly on the dry side perhaps a little too long in the oven but i suspect the amount of fat in the mixture made up for it and yielded the most tender crumb i also sprinkled a little magic over the brownies before baking them a mixture of light brown sugar cocoa powder and yes fleur de sel 1 comment quince and ginger muffins posted in baking with tags muffins nigella lawson on june 22 2010 by thepseudoepicurean something about these that makes me long to curl up in bed book in one hand muffin and earl grey tea in the other 1 comment butter chicken posted in asian cooking cooking with tags butter chicken on may 21 2010 by thepseudoepicurean mm mmm this is one of the reasons why i think my husband really rawks after an evening of shopping around the city i stepped into a house that was filled with the aroma of indian spices he d made the best butter chicken i d ever tasted and i am not a fan of butter chicken at all and to top it off he even went to great lengths to grill the chicken with tandoori spices before adding them into the sauce he served it with basmati rice a cucumber and yoghurt raita and some leftover homemade flour tortillas which we toasted up to pass it off as chappati and to think i wanted to go out for dinner last night 4 comments beer and chocolate posted in baking with tags chocolate beer cupcakes fleur de sel young s on may 20 2010 by thepseudoepicurean who says you can t have it all seriously this makes for absolutely kickass chocolate cake young s luxury double chocolate stout image taken from th omas last night i made the most delightfully light fluffy and moist chocolate cupcakes ever in preparation for salted caramel cupcakes which eventually didn t happen because i forgot to buy cream this beer lends an incredible flavour to the cake chocolatey malty and slightly salty all at once beautiful the end result was a winner with all my guinea pigs in the office and it s definitely going into my recipe keeper beer choc cupcake with a triple chocolate frosting and fleur de sel seriously seriously 6 comments going back to my roots posted in asian cooking recipes with tags noodles wat dan hor on may 18 2010 by thepseudoepicurean i m currently a little obsessed about asian cooking at the moment partly because i miss local singaporean malaysian fare and the other part is intent on fulfilling my good asian wife duty and feed the husband well more often than not the husband ends up cooking for me these days because of extremely gruelling days in the office culminating in a can t be arsed to cook mood by the time i get home and so on days when i actually leave the office feeling partly alive i try to make up for the times when my domestication was absent i ve tried my hand at a number of dishes namely 1 wat dan hor stir fried rice noodles with egg gravy 2 tomato prawns inspired by my aunt who makes a kick ass version i couldn t remember the exact ingredients she used so i just followed my instincts and voila tasted pretty good 3 tofu wrapped chicken nuggets wat dan hor stir fried rice noodles with egg gravy recipe adapted from lily s wai sek hong wat dan hor stir fried rice noodles with egg gravy ingredients noodles 300g fresh rice noodles preferably thick cut 3 4t oil 1t light soy sauce or more to taste 1t dark soy sauce or more to taste gravy 2 chicken thigh fillets sliced into finger sized pieces 100g prawns shelled and deveined 1 small calamari cut into rings 1 bunch choy sum cut into 3 inch sticks 500ml chicken stock 2 cloves garlic minced 2 t cornstarch mixed with 1 2 cup water dash of light soy sauce to taste 2 eggs lightly beaten dash of pepper to taste pickled green chilli optional directions heat oil in a wok add in noodles and both soy sauces and stir fry till slightly charred add more soy if you like set aside clean the wok heat more oil in the wok fry the garlic till fragrant then add the chicken and prawns and continue to toss until almost cooked at this point add in the calamari and stir fry for 30 seconds then add the soy sauce and chicken stock and bring to a boil now add the choy sum and stir in half the corn starch mixture note you may not need all of the corn starch mixture and bring to a boil again if the mixture is not thick enough add more of the corn starch mixture until the desired thickness is achieved turn off the heat and drizzle the lightly beaten eggs over the sauce let sit for a minute before stirring the egg mixture through the gravy dish up noodles into a wide mouthed bowl and pour a generous amount of the gravy over the noodles serve with pickled green chilli for added effect next up the recipe for my 6th aunt s tomato prawns mmm 2 comments will run for figs posted in uncategorized with tags figs on march 27 2010 by thepseudoepicurean image taken from http prepareformass files wordpress com lately i discovered something new about myself i love figs not just any figs but the kind that came straight off the tree from a little old italian grandma s garden there is something about a perfectly ripened fig that is sooooo satisfying that it almost sends shivers up my spine the thrill that comes with tearing it open waiting for the moment of truth to prevail whether or not you d picked a perfect fig then you pop it into your mouth and all of a sudden there s a party going on in there i ve likened it to a cross between a watermelon and a strawberry jammy soft and almost mushy suspiciously seedy and most of all insanely sweet look ma i just ate a flower somewhere along the trail that the jman and i frequently run sits a grandiose looking fig tree god knows how old it really is because it s a massive tree and since the summer days it has been our pit stop each time we run it was from that tree that i tasted my first hand picked fig and there s been no turning back ever since i suppose i will now have to shamefully admit that we ve been hanging around the tree and spying the figs and on a number of occasions helped ourselves to the rare because i m certain that there s an old italian man lurking somewhere in the bushes picking the good ones while we re at work perfectly ripened fig before running away gleefully like giggly but guilty schoolkids hangs head in shame these days the fig tree is the only thing that gets me excited about running waking up this morning to go for a run was all of a chore until the husband drew the fig tree trump card but there s the fig tree darling he persuaded as i stubbornly refused to budge from under the covers and it wasn t much longer before i found myself lacing up my runners and pounding the trails the tree gave us 2 figs today and there were another 3 that we purchased with a gold coin from a cafe we had breakfast in incidentally from an old little italian man s garden ah to have my very own fig tree one day but for now i will still have to run for my figs 1 comment the cooktop dilemma posted in home improvement life with tags cooktop on february 9 2010 by thepseudoepicurean the husband and i are in the midst of planning for our new kitchen and one of our biggest headaches at the moment is finding the right stove it doesn t have to be perfect but we ve got a few criteria that needs to be fulfilled and despite the wide array of stoves available to us both australian and european made this has proven to be a much greater challenge than we imagined first off these are the things we look for in a stove a 90cm 5 or 6 burners b must have a wok burner of at least 15mj h but ideally 17mj h and above c the wok burner must be on the side panel and not the middle and if coupled with a smaller burner in the same panel it needs to be in front d the dials should ideally be at the front and not the side dials on the side just mean space wastage just 4 simple criteria and almost nothing we ve seen really meets them all now meet the highland cooktop the 6 burner highland cooktop there is the highland that we ve been looking at and ogling over it is perfect it truly is a work of art with 6 burners 2 x 22mj h wok burners and is about 98cm long there is ample room on the stove with each burner well spaced out from the other and the husband and i can finally work side by side without a fight but with a price tag that could afford us a trip to the moon and back we ve unfortunately had to shelve away any hope of owning one and explore other options then there s the ilves the mieles the boschs the blancos the smegs we ve pretty much ruled out the common brand blancos and smegs price wise they don t come cheap but they are not much different from the electroluxes or westinghouses so that leaves us with ilve and miele we re leaning more towards an ilve because we just like to be anti establishment there s too much hype about miele and the specs don t seem to justify the price tag i ve heard that miele is a good brand but how good is good and are they really worth the price on the other hand while ilve seems like a good brand to go by i haven t heard much about it so ilve miele what other brands are worth checking out what would you recommend and why 4 comments i ate at movida and i liked it posted in food reviews restaurants restaurants in melbourne with tags movida aqui spanish on february 2 2010 by thepseudoepicurean image taken from movida com au i can still remember the first time i went to movida last year next door had not yet opened and a table booking for two in their puny hosier lane hideout was one of melbourne s most prized possessions at that time it probably still is so when we happened to find ourselves a table booking for two on a wednesday night we hesistated not and went straight for it i can still recall the tiny tables crammed into that tiny space like a tin of sardines it was dark it was bustling it was kinda novel almost sexy then the food i can t quite recall what we ordered but i do remember being rather unimpressed with whatever we did the food wasn t bad at all don t get me wrong but it certainly wasn t worth the incredulously long waiting list the brusque waiter didn t help either and i remember walking out of the restaurant feeling a little bit jaded by the fact that this was yet another over raved over rated restaurant one down how many more to go fast forward to yesterday the husband s friend is back in town and a few of us congregated at the new movida aqui in bourke street i wasn t keen to be honest after all chefs have this thing about opening their restaurants in threes and it s only proved to be the start of disaster i shan t name names i had my doubts that movida would impress particularly if they d failed to nail it in their first restaurant in my books anyway anyway we got there we got our menus and it was a tad overwhelming every nook and cranny of the menu sheet was crammed with dishes and descriptions there were dishes to share dishes off the grill individually portioned ones paellas and goodness knows what else trying to decipher the menu was one thing trying to decipher a menu and decide on what to eat on an empty stomach at 8 in the evening was a whole new ball game altogether so we did the next best thing by asking the waiter for his recommendations i loved our waiter he was pretty humourous and duly explained the menu to us not that our hungry stomachs caught half of what he said but he was great to suggest what he thought were the really good must try or you can skip thats in the end we gave him the reigns and let him do the ordering for us and then of course we had the paella del marisco the quintessential spanish classic of a seafood paella this is what we ended up ordering names and descriptions i took from their website because there s no way i can recall the names of all that we ate ostra 18 half dozen oysters served with manzanilla and watermelon dressing the sweetness of the watermelon and the tartness of the don t know what jelly complemented the creaminess of the oyster nicely nice but not outrageous choco 15 50 cuttlefish on the plancha with onion and squid ink sauce this was definitely one of the highlights the calamari was tender and the sauce with the onions having been reduced and cleverly melded into the squid ink was gold it was thick and sweet and rich vieira 16 3 pieces scallops grilled with jamon on pisto braised manchego style vegetables scallops were very fresh and sandwiched between a thin slice of jamon and a ratatouille like vegetable bed fresh flavours were the highlight xato 17 50 4 pieces grilled tuna with a black olive crust romesco sauce and endive i liked the tuna again for its freshness but the black olive crust didn t do anything to impress me i was expecting a stronger presence from the olives but didn t get any the romesco sauce had an interesting texture though flavour wise it tasted like unseasoned non spicy chilli paste once again freshness was the highlight of the dish but i can very easily get a good tuna steak from the market and do it at home myself paella del marisco 48 2 4 people 92 4 6 people bomba rice cooked with seafood and saffron the quintessential spanish seafood paella this was the highlight of the night i ll talk about desserts later the serving was more than enough even for 5 hungry people as we had other dishes to share and it was chockful of fish prawns and clams the rice had a fantastic bite to it it wasn t at all soggy or mushy the seafood was fresh as could be and even the fish which normally comes out the worst in any seafood combo was delightful my only gripe is the lack of a good and crispy charred base but all was forgiven as the rest of the dish made up for what was lacking i also noticed on their menu the salt cod rabbit and artichoke paella which is on my must eat list for the next time i return a pity w...