Discontinued Until the Bar Exam

sorry. just cant stay on top. 

hoping to resume by august. 

Chocolate Chocolate Cookies

Ingredients

225 grams semi sweet chocolate chips 

1.25 cups flour

1.33 cups brown sugar

115 grams butter (1 stick)

0.5 cups cocoa

0.5 tsp salt

1 tsp baking powder

2 eggs

1 tsp vanilla

0.25 cups milk

Preheat oven to 160 C.

Sift together the flour, cocoa, salt and baking powder. Set aside.

Use a double boiler to melt the chocolate chips. If you don't have a double boiler, bring a pan of water to a simmer and place a smaller pan into the water. Add chocolate and allow to melt. 

Wilde Oscar says: Melting chocolate is extremely fickle. If any water gets inside the chocolate will seize up into clumps. That's why you can't let the water boil.   

In a bowl cream together the butter and brown sugar until well mixed. Use a beater if necessary. Add in the eggs and vanilla and mix. Once the chocolate has cooled slightly, mix into the batter.

Mix in dry ingredients, alternating with milk. When dough forms, place in fridge to chill for at least 2 hours.

Remove from fridge and roll dough into logs, about 1 inch in diameter. Wrap in plastic wrap and return to fridge to chill again for a half hour.

Remove, from fridge and cut into discs, about 0.5 inch thickness. Dip first into white sugar then into icing sugar until completely coated. No brown dough should be showing!

Place about 1.5 inches apart on a greased cookies pan, and place in oven at 160C for ~8 minutes. Remove, and allow to cool.

Green Mango Salad [Thailand]

Ingredients
2 Green mangoes
0.5 carrot, thinly sliced (optional)
0.5 cup bean sprouts (optional)
2 tbsp coriander
1 tbsp fresh mint
1 tbsp olive oil
1/4 small red onion, thinly sliced
1tbsp chopped garlic
6 medium sized shrimp
100 grams chicken
2 small red thai chillies
0.5 lime
salt
1 tbsp fish sauce
sugar
2 tbsp roasted peanuts
3 tbsp cashews


Peel the mangoes and use a sharp knife to score the fruit creating deep impressions along one side. Use a knife to a layer downwards, allowing the thinly sliced shreds to fall into a bowl. Continue until mangoes are completely shredded.

Heat a skillet on medium to high heat and add the oil. Once the oil has warmed add the minced garlic. Dice the shrimp and chicken until very finely shredded and throw into the mix. Cook for about 2-3 minutes then remove from heat.

Mix the chicken shrimp mix with the mango shreds. Add the fish sauce, chopped coriander and chopped mint. Add chopped chilies to Mix some more, then add the carrot strips and onion. Add the beansprouts and a squirt of lime.

Use a food processor to chop up the roasted peanuts and add to the salad. Toss the salad around a bit so the parts are well integrated. Add sugar as desired.

Be careful, once it goes in, it doesn't come out.

Wilde Oscar says: While some recipes would encourage you to use as much as 3tbsps of sugar for a dish this size, it really depends on how ripe your mangoes are and how you like the ratio of sweet to spicy.

Transfer to a serving dish and garnish with cashews.