Roast Drumsticks

I always have some drumsticks and chicken wings stored in the freezer, because you can always whip up some quick and easy dinner with these ingredients. Also, the drumsticks and wings are always on specials at Woolworths or Lennards. I can get them for $2.99 a kilo most of the time :)

Some nights, I will just get some drumsticks out, prepare for the next night's dinner so that I can have an easy evening by putting everything into the oven when I get home and diner will be served in an hour :p

This is just a very typical, simple roast drumsticks I make from time to time and the left over is great for lunch the next day with some green salad.

Marinate:

2 tsp five-spice powder

3 cloves chopped garlin

1 tbsp sweet chilli sauce

1 tbsp sugar

2 tbsp soy sauce

black pepper

2 tspn dark soy sauce

Marinate over night for the ebst results. :)

I will often put a layer of sliced sweet potato under the drumstick, when the drumsticks are cooked, the sweet potato slices are full of flavour and absorb all the chicken juices and marinate...Yum!

You can also put some potato, carrots, capsicum on a separate plate and put them in the oven with the chicken. So, one meal can be cooked at the same time :)

Deadly Choc Cookies

Wow, I just realised I haven't posted any food posts for a LONG LONG time. I have been cooking and baking a lot, but I jsut didn't have time to sit in front of the computer to blog about them. All because of HER

Anyway, I need something very sinful a couple of days ago, and I wanted to try out my new oven. So I baked some deadly choc cookies, I used the recipe from Nigella's Express. You can get the recipe from her website :)

INGREDIENTS
125g dark chocolate, minimum 70% cocoa solids
150g flour
30g cocoa, sieved
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g soft butter
75g light brown sugar (I used 50g)
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips ( I used 250g)

Also I added 2 Ts of milk to the mixture in the end.

Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.

Put the flour, cocoa, bicarbonate of soda and salt into a bowl.

Cream the butter and sugars in another bowl. (I use my freestanding mixer, itself an odd source of comfort to me.) Add the melted chocolate and mix together.

Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.

Scoop out 12 equal-sized mounds (I made more than 20, I think I made about 20 by using a normal teaspoon)– an ice cream scoop and a palette knife are the best tools for the job – and place on a lined baking sheet about 6cm apart. Do not flatten them.

Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.

Leave to cool slightly on the baking sheet for 4–5 minutes, then transfer them to a cooling rack to harden as they cool.

Verdict:

The cookies were yummy and not TOO sweet. So my colleagues who are on Weightwatchers had a piece and glad that it wasn't as 'deadly' as she thought it would be. :p

I kept a few pieces in my drawer at work, in case I have the sudden choc craving again!