I am back with some more sweetness to share with you all. I had a lot of oranges (mandarins) lying around the house. At first, I felt like making some kind of cake but then I came across this recipe. I am used to making chocolate (white and dark) brownies. This is the first time I attempted to make fruit flavoured brownies. Honestly, I don’t need anything to make me satisfied after this sweet little addition to my kitchen right now. Needless to say they were all gone in a jiffy.
- All purpose-flour – 1 ½ cup
- Sugar – 2 cups
- Salt – 1 tsp
- Butter (Softened) – 1 cup or 2 sticks
- Eggs – 4
- Orange extract ( pure)- 2 tsps
- Grated Orange -1 tsp
For the glaze
- Confectioners’ sugar – 1 cup
- Orange juice – 2 tbsps
- Grated Orange – 1 tsp
- Preheat oven to 350 Degrees.
- Grease well, a 13 x 9 x 2 inch baking pan and set aside.
- In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, orange extract and orange zest, and beat with a handheld electric mixer until well blended.
- Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce entire top of cake with a fork.
To make the glaze:
- Combine all ingredients in a bowl, stirring with whisk until smooth.
- Pour glaze over warm cake. Cool cake and cut into squares.
Sometimes you don’t realize how little you can live with and be happy with till you lose everything. I’ve come to that realization now. Sure, we all have things that we want, desire and lust over. But are those really the things that we need all the time? Happiness seems temporarily at hand for all of us with the achievement of little to big things. But to create happiness for our own self is quiet the challenge. I am struggling to fulfil that part of my life and YES I do accept the challenge. 😀 I always wanted to bake chicken and here I am creating my happiness for today by giving it a go. It is as simple as it can get. I substituted the sherry with normal red wine and a little bit of brown sugar. I used coriander leaves instead of parsley and omitted olives since I did not have any at the time.
- Chicken breast fillets, trimmed – 4
- Plain flour – 1/3 cup
- Butter chopped – 50 grams
- Medium brown onion, finely chopped – 1
- Dry sherry – ½ cup
- Canned diced tomatoes – 400 grams
- Kalamata Olives – ¼ cup
- Chopped fresh flat – leaf parsley leaves – 2 tbs
- Preheat oven to 180°C/160°C fan-forced. Place flour in a snap-lock bag. Season with salt and pepper. Add chicken breasts, 2 at a time, shaking to coat. Shake off excess. Place on a plate.
- Melt butter in a frying pan over medium-high heat. Add chicken. Cook for 2 to 3 minutes each side or until golden. Transfer to a 5cm-deep, 20cm x 30cm (base) baking dish.
- Reduce heat to medium-low. Add onion to pan. Cook, stirring occasionally, for 5 minutes or until softened. Increase heat to medium-high. Add sherry. Bring to the boil. Boil for 1 minute. Add tomatoes. Cook, stirring occasionally, for 5 to 6 minutes or until boiling. Spoon tomato mixture over chicken. Cover.
- Bake for 30 minutes or until chicken is cooked through, adding olives for the last 5 minutes. Sprinkle with parsley. Serve with potatoes and broccolini.