I am really passionate about my cooking and I do like to share recipes with other cooks and bakers. This is my idea of how to do this. I hope you like it and will contribute with your own recipes! Simply comment or send me an email, I will put them up asap. Enjoy cooking!

May 18, 2013

Flourless Deep Dark Chocolate Cookies

Yes, you read correctly, chocolate cookies again :-) You can't have enough of chocolate cookie recipes in my opinion! These fabulous little chocolate bombs are flour- and butterless, but they involve lots of sugar and chocolate.

I found the recipe over at Divine Baking. I can assure you, that you don't need a Kitchen Aid for this recipe, but I'd still like to have one... :-)


  • 1 1/2 cups dark chocolate, cut into rough chunks
  • 3 large eggwhites at room temperature
  • 2 cups icing sugar
  • 3/4 cup of dark cocoa powder (not the sweetened one here!)
  • 1 tbs corn starch
  • pinch of salt
How to make it:

  • mix 3/4 of a cup icing sugar with the cocoa and the corn starch, set aside
  • melt 1 cup of the dark chocolate in a bowl and let cool to hand warm afterwards
  • beat the egg whites with the salt until soft peaks appear, then, spoon by spoon add 1 cup of icing sugar until you have a proper meringue texture
  • now slowly beat in the dry ingredients
  • once the dark chocolate is cooled, fold it carefully under the egg mixture, followed by the rest of the chopped chocolate
  • this is where I had problems following the original recipe: it says, that the dough stiffens upon addition of the chocolate
  • this didn't happen in my case, however, I put the bowl into the fridge for 10 mins and voila, here we are, a proper dough you can roll into balls
  • that is exactly what you do, take a tbs of dough and roll it into a ball shape
  • now roll it in the remaining icing sugar and cover it thickly 
  • place on a baking tray lined with grease-proof paper and bake until the surface is cracked (12-15 mins) at 175 °C
  • now make sure the cookies cool completely before transfering them, they will remain soft and are easy to break
  • Mine didn't last very long (I took them to work), so I have no idea, how long you can store them.. But that might not be an issue for you as well!
Enjoy :-)

May 4, 2013

Chicken and Aubergine Curry

Curry Night :-)

One of my favourite curries is this one here. If you want, you can substitute the vegetables with others or change the chicken for lamb.


  • 1 chicken breast, cut into small chunks
  • 1 green pepper, cut into dice
  • 1 medium size aubergine, also cut into dice
  • 400 ml canned tomato or passata
  • 1 small onion, thinly sliced
  • 1 clove of garlic, minced
  • 1 walnut-size piece of ginger, minced
  • 1 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tsp paprika powder
  • 1 bay leaf
  • 1 tsp cumin seeds, crushed
  • pepper, salt and chili to taste

And how to make it:

  • heat some oil in a pan
  • add garlic, ginger and onions, fry until softened, add the cumin 
  • add the chicken and brown 
  • add the other dry spices and the green pepper
  • fry 5 mins, then add the tomato 
  • add the aubergine and the bay leaf and cover
  • cook for 25-30 mins
  • when cooked, season with salt, pepper and chili to taste
  • serve with rice and/or naan
  • sprinkle with fresh coriander
That's it, quick and easy curry for saturday night!