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Recipes -Chufa Brownies

21/4/2020

Serves 6
Ingredients
2 Tbs Extra Virgin Chufa Oil
1/2 Cup Salted butter, Melted
1/2 Cup Fine White Sugar
2 Tsp Vanilla Extract
2 Large Eggs
1/2 Cup Semi-sweet chocolate chips, melted
3/4 Chufa Flour
1/4 Cup Unsweetened Cocoa Powder
1/4 Cup Dark Chocolate Chips (optional)

Steps

Preheat oven to 220 degrees Celcius. Line a 25cm bread baking pan/ 9x9 pan with baking paper.
In a large mixing bowl, melt the butter. Whisk in sugar until smooth.
Whisk in eggs and vanilla extract until evenly combined; then add in melted chocolate and continue whisking until smooth.
Stir in Chufa flour, cocoa powder and whisk until well combined.
Pour into prepared pan and bake in preheated oven for 20 min. Let cool in the pan for at least 15 min before serving. (so that the cake will stay together and not crumble too much!)

Optional: After step 4, add in chocolate chips for extra chocolaty brownie!

p.s. Less sinful than your usual brownie with 50% less refined sugar in your bakes! Takes only 5 minutes to prepare! Super easy and fast recipe for your sudden chocolate brownie cravings anytime of the day!

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Recipes -Chuafa Oil Creamilicious mushroom medly pasta

19/4/2020

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Serves 4

Ingredients

To cook Pasta
400g Uncooked Pasta
1 tsp Extra Vigin Chufa Oil
1 tsp Sea Salt

To Cook Mushroom Sauce
1 Tbs Extra Virgin Chufa Oil
4 Cloves Garlic, Minced
3 Cloves, Shallots, thinly chopped (if no shallots, replace with small red onions)
70g Dried Porcini Mushrooms
250g Fresh White/Brown Swiss Mushrooms, Sliced
100g Fresh Shitake Mushrooms, Sliced
200ml Cooking Cream
200ml Full Cream Milk (Can be replaced with Skimmed Milk)
100g Parmesan Cheese
1 Sprinkle Black Pepper
4 Sprinkle Fresh Parsley Leaves

Steps

Bring a large pot of water boil; add a tsp of salt and Chufa oil respectively. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, (~10 min). Drain, wash over running water and transfer to a pasta bowl.
Rinse the dried porcini mushrooms quickly and soak in warm drinking water. Squeeze dry the porcini & keep the soaking water (which will be added later to the sauce). Do the same for shitake mushrooms but leave out soaking.
In a non-stick pan heat up 1 tbs of Chufa oil. Add minced garlic and chopped shallots and lightly toss until garlic and shallots start to turn golden brown; then, add in the Porcini and shitake mushrooms.
As the mushrooms start to become half cooked, add in the sliced Swiss button mushrooms. (Note: water content from swiss buttons will cause mixture to become watery.)
Once mushrooms are cooked, add in cooking cream; stir continously. When cream is boiling, add milk, porcini soaking water and cheese; stir continously. Add a sprinkle of black pepper to taste.
Plate a portion of pasta and generously top up with creamy mushroom sauce! Sprinkle some black pepper and parsley for taste and garnish!

P.S. This mushroom medley sauce is an all-rounder that goes well with short and long pasta! It's the kind which your very-picky elder brother asks for a second serving of pasta with extra serving of sauce! You know you nailed this!

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Recipes -Chufa Brownies

Recipes -Chuafa Oil Creamilicious mushroom medly pasta

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