CHOCOLATE MUFFINS

DOUBLE/TRIPLE CHOCOLATE MUFFINS 

Make this muffins as chocolate as you like. There is base from chocolate and then you can add a chocolate chips and you can make a chocolate sauce to top it. So go chocolate as you want. I am trying to eat less sweets so I have only used chocolate in base.

2-3 tbsp of Butter
100g Dark Chocolate
200g self raising flour
100g sugar
1tsp of Vanilla extract
2 tsp of Cocoa powder
Pinch of salt
2 Eggs
150ml Milk

1. Melt butter + chocolate. Coal down.
2. In a bowl mix milk + eggs and add vanilla extract.
3. In a separate bowl mix all dry ingredients; flour, sugar, cocoa powder, salt

4. Mix milk+eggs in to the bowl with dry ingredients. Once mixed add the chocolate.
    If you want extra chocolate add 100g of chocolate chips, milk dark or also white as preferred.

5. Pour the mixture in muffin tin. I usually make 9-10 muffins, you can use less in each muffin and you will make more or pour more in a tin and you will have big muffins.

6. Bake in the oven for cc 20min on 180 or until baked. Try if baked with a tester or toothpick.

7. If you want the extra chocolate melt 50g of chocolate with a spoon of butter and add a spoon of sauce on a baked muffin.

APPLE PIE

I have nor planed to make an apple pie but as I bough shortcrust pastry instead of puff pastry I had to come up with some recipe to use it. I promise I will make my own pastry next time but today as we go lets use the pre-made one. :)

So I used:
- pre made shortcrust pastry
- 4 apples
- cinnamon to taste (I love the taste so I use a lot)
- some lemon juice
- sugar (white or brown, I used 2 tbsp of each)

1. So grate the apples in a bowl and smash them a bit with a spoon or something to drain some of the juice out, if there will be to much juice the pastry can be wet. Mix in the sugar, some lemon to taste and cinnamon.
2. Roll out the pastry and place it in the pie tins, I just bought the little pie pots so I used 4 of those.
3. Place the filling in the cups with pastry and use some pastry to make the stripes on top.

Bake in the oven on 170 for around 40min or until the crust is golden in colour.

It is quick recipe to make something sweet with no complication.

VEGGIE STEW

There is nothing best than to start a week with some veggie stew to get some vitamins after u busy weekend. 
I love different veggie and I love stews, it reminds me of home and when I was a child and one thing that I have never wished to be for lunch was a stew. But as things changed I love some healthy food on my plate and this stew is filling and it makes you happy. 

You will need:
1 Onion 
1 Courgette
1 Carrot 
1 Potato (mediu size)
Broccoli and Cauliflower (I use the pack of mixed 300g)
50-10g of Pasta
Bay leaf 
Tomato pure 
grounded Paprika
Pepper 
Salt
Vegetable stock cube 
Butter 
Olive oil 

I do not prepare veggie stock or chicken stock because I usually cook as it goes and I am not very prepared. I make what it feels like that they, plus checking if there is any easy decision when I open the fridge. I am not a chef I only like to cook manly so I can get a taste of home away form home and my parents kitchen. 

So lets get down to cooking. 
Chop all the veggie and put a pan on the stove. Melt some butter (spoon) in a pan and add a tea spoon of olive oil. 
Add onion and mix for a few minutes, be careful so the onion is not burned. Add a tea spoon of grounded paprika and mix for a minute. Add chopped potato, courgette, carrot and cauliflower and mix for a minute.
Add water so it covers all the veggie, break the stock cube and put it in the water. Pinch some salt, add two bay leafs and a spoon of tomato pure. 

After cooking for 10 minutes put in the pasta and broccoli. 

When the pasta and potato are done your stew is finished. Is should take around 20-25minutes to cook the stew so its easy and quick to make.