Good Luck Cafe {Illovo}

Farmboy and I had lunch yesterday in Illovo at The Good Luck Club. This funky noodle bar is right next door to Wolves Cafe (click here for my post on that lovely coffee/tea/cake/red-velvet cupcake chill spot). It's usually pretty packed in this cozy cafe styled restaurant, but luckily being there for lunch we missed the crowds. Definitely worth a stop to fill up on their dim sum, and then end off with a red velvet cupcake from Wolves next door. Owner, and half of the team behind the Good Luck Club/Wolves/Father Coffee, Angie, also has an awesome blog you should pop over and see.  Click here to find The Good Luck Club on Facebook. 

Chocolate Brownies {recipe}

I made these delicious chocolate brownies again, and every time I do I am (or rather my tummy is!) thrilled with what comes out of the oven.

125g butter

45g cocoa powder

2 large eggs

200g castor sugar

150 self raising flour

60g chopped dark chocolate

makes 12 brownies

**I doubled the recipe and ended up making about 35 delicious, melt-in-your-mouth brownies**

1. Melt the butter. Remove from the heat and stir in the cocoa. 

2. Beat the eggs until light, add the sugar and beat well. Stir in the cocoa mixture. Sift in the flour, and fold in along with the chocolate.

3. Pour into a greased and lined 20cm square tin. Bake in a pre-heated oven  for 25 mins or until cooked through but still moist. 

Don't forget to store them in an unusual looking tin for safe keeping!

{Baking Pinspiration}

Some pinspiration to get you back into your kitchen, and to the oven! 

Aren't these images just so beautiful too?! For more like these, pop on over to my Pinterest boards and feast your eyes.

Happy Baking!

xxx

1. Call Me Cupcake 'Buttercream Ruffle Cake' 2. Amelia 'Coconut Cupcakes'  3. Sprinkle Bakes 'Pink Vanilla Pocky Cake' 4. Canelle et Vanille 'Gluten free Coconut Donuts' 5. Mowielicious 'Japanese Cotton Soft Cheescake'  6. Chi ha rubato le crostate 'Rose Yogurt'

Korean Samgyupsal...South African Style

A few pangs for Korean food left us with a slight longing to return to Korean soil...to combat that for the time being, Farmboy and I set about recreating one of our favourite meals, Samgyupsal. Samgyupsal is traditionally thick, fatty slices of pork belly meat, usually neither marinated nor seasoned. It's cooked on a grill by each person and eaten directly from the grill. It is often dipped into a spicy pepper paste. Here is a photo of the real deal in South Korea (taken when my mommy came to visit!), followed by our attempt a few days ago...

WholeWheat & Oats BarOne Chocolate Cookies...recipe

Ingredients

2 3/4 cup / 255g rolled oats (not instant)
1 cup / 125g whole wheat flour
2/3 cup / 45g wheat bran (or germ)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine grain sea salt
1 cup / 225g unsalted butter
1 cup / 185g natural cane sugar or light brown sugar
1 cup / 170 g firmly packed Muscovado or dark brown sugar
2 large eggs
2 teaspoons vanilla extract
200g Bar One (I used 2 x EXTRA sized bars) chopped.

Preheat the oven to 350F / 180 C.

Line two baking sheets with wax paper and set aside. What worked better for me after a few tries was Holsum smeared all over the pans, finished off with flour.

In a medium bowl combine the oats, flour, wheat bran, baking soda, baking powder, and salt. Set aside.

Either by hand, or using an electric mixer, cream the butter until light and fluffy. Beat in sugar for 3+ minutes, scraping down sides a few times along the way. Incorporate the eggs one at a time, then the vanilla - scraping the sides of the bowl another time or two. Add the dry mixture, and stir until everything barely comes together. Then stir in the chocolate, mixing until it is evenly distributed throughout the dough.

Use a small ice-cream scoop, spoon, or 1/4 cup measuring cup, to make uniform dough balls. I used a metal 1/4-cup measuring cup, filling it about 3/4 full. Arrange each cookie at least 3-inches apart on the prepared baking sheet. They'll flatten out quite a bit. I squashed a small chunk of bar one into each dough ball for some extra yumminess.

For extra crisp cookies, bake until deeply, deeply golden on the bottom, about 15+ minutes. Rotate the pans once about 2/3 the way through baking - back to front, top to bottom. Like your cookies a little chewier? Bake for less time. Cool on a rack.

Makes about 2 dozen large cookies.


Prep time: 20 min - Cook time: 15 min

{adapted from my absolute favourite recipe site: 100 cookbooks}