Thursday, October 28, 2010

Tortilla Chips


• 8-10 corn tortillas
• 1 Tbsp. vegetable oil
• 1/2 tsp. kosher or sea salt, or to taste
• 1 cup salsa (optional)

Preheat the oven to 375 degrees. Put the vegetable oil in a small bowl, and, using a pastry brush, lightly brush the top and bottom of one corn tortilla with the oil. Put the tortilla on a cutting board, and brush the top of the next tortilla with oil, putting the non-oiled side on top of the first tortilla so they share any extra oil. Continue with the remaining tortillas, brushing only the top side and stacking them.

Cut the tortillas into eighths (a pizza cutter or kitchen shears work great for this), cutting across the middle so they are triangle shaped, and spread them on one or two large baking sheets in a single layer. Sprinkle them evenly with the salt.

Bake them for about 15 minutes until they are lightly browned and crisp, but remove them from the oven before they get dark brown. Serve them with salsa, if desired.

Blueberry Cup Creamy Brownies

100 gram Margarine
100 ml thick cream/creme liquide
400 gram dark cooking chocolate, chopped
1 tsp chocolate pasta
4 eggs
200 gram castor sugar (you may reduce it into 150gram)
100 gram multipurpose flour*
40 gram cocoa powder*
1/2 tsp baking powder*
* mix together in one bowl, put aside

Filling: Blueberry jam

How to make:

  1. Melt margarine + thick cream, add chopped dark-cooking chocolate and chocolate pasta. Mix together.
  2. Mix eggs+sugar with low speed or whisk for about 2 minutes.
  3. Add the margarine mixture (no.1) little by little while keep mixing it.
  4. Add flour+cocoa powder+baking powder, mix together.
  5. Pour half of the dough into muffin's mold then add blueberry jam, and cover it with the remaining dough.
  6. Bake for about 25minutes in 180 degree Celsius.
  7. You may serve with topping also, like whipping cream on top of the brownie.

These brownies are bit moist and so tasty