Black Bean (flour-less) Brownies

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When I stumbled on this brownies recipe on one of the favourite food blogs, my instant reaction was –> (O.o) Then I thought… well maybe this is not so weird because I know my Mom uses black/red beans to make Chinese pastries. Since I’m a beginner in baking, and only learned how to bake muffins so far, I thought why not give this a try and see how they turn out. I had nothing to lose really, apart from perhaps making some odd tasting brownies for my boyfriend and colleagues in honour of Valentine’s day! ūüėõ

Well, the verdict is that the brownies turned out very decent; they tasted very much like brownies, and you don’t even have to use flour or butter – just a tiny bit of oil! And it’s super easy to make! So if you’ve never made this kind of brownies before, why don’t you give it a try sometime? ūüôā

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Ingredients:

  • 1 canned black beans, rinsed and drained
  • 2 large eggs
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 1 tbsp milk
  • 1 tsp balsamic vinegar
  • 1/2 tsp oil
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground/instant coffee
  • 1 cup chocolate chips

Instructions:

  • Preheat the over to 350¬į F
  • Grease a non-stick baking pan with some baking spray
  • Line the pan with parchment paper

For the next steps, you can use a blender to mix all the ingredients, but if you don’t have one like me:

  • Pour the black beans in a mixing bowl and smash them well
  • Add the eggs, cocoa powder, sugar, milk, balsamic vinegar, oil, baking powder, baking soda and ground/instant coffee
  • Mix everything together well
  • Add in 1/2 cup of chocolate chips and combine
  • Pour the brownie batter into the pan
  • Sprinkle the other 1/2 cup of chocolate chips on top
  • Bake for about 30 minutes
  • Use a toothpick to see if it comes out (quite) clean
  • Remove the pan from the oven to let them cool
  • Slice them into squares

Voilà!!!

Beef & Mushrooms with Egg Noodles and Polenta Pudding

JenJen came over last night for dinner and to watch a movie chez moi. I made a simple homey noodle dish that we used to eat a lot back at home. Jen took care of the dessert and made Polenta corn pudding.¬†¬†Cooking these kinds of food always gives me a warm and fuzzy feeling of nostalgia, which brings me closer to home but which also makes me miss it and my Mom’s cooking more.

Beef & Mushrooms With Egg Noodles and Polenta Pudding

Ingredients:

Beef, Mushrooms, Garlic, Spring onions, Soy sauce, Corn starch, Pepper, Oil

Instructions:

  • After cutting the beef into thin slices, marinate them with corn starch, pepper and soy sauce
  • Cut the mushrooms into slices
  • Chop the garlic
  • Pour some oil in the pan, and fry the garlic, then add the beef and cook for 3 minutes
  • Throw in the mushrooms and stir fry for 5 minutes
  • In the meantime, boil 3 cups of water and add the egg noodles when the water is ready
  • Drain the noodles, add oil and some soy sauce and mix them well
  • Fry the eggs (optional)
  • Put everything together nicely on a plate and sprinkle some spring onions on on top

Polenta pudding

Ingredients:

Polenta pudding powder, Milk, Sugar, Dry raisins, Coconut powder, Vanilla essence

Instructions:

  • Soak the Polenta powder in cold water and get rid of the water (skim off the floating bits)
  • Add milk and bring it to boil over medium low heat
  • Add sugar, 2 drops of vanilla essence and the dry raisins
  • Stir constantly to avoid burning
  • Pour the whole thing in a bowl or plate and leave it to cool down
  • Sprinkle grated coconut on top
  • Allow it to cool down and put it into the fridge
  • Go watch a movie and serve when it’s cold enough

VOILA!