Random shots - Part I

Just in case you were thinking that all I didn't do anything interesting in Melbourne other than eat, EAT and
E-A-T! :)

R U LOOKING AT ME?
WELL....I've got my eye back at you (while basking in the sun)!!

Meerkat @ Melbourne Zoo.

Oil & Vinegar shop - PLENTY of interest gourmet stuff.


They sell the oils in recycleable jars.


Would you buy me?


Mini single serving serving ware (BentoPet, isn't the paella ware cute?)


More mini serving wares (circular, square, rectangular, oval in various shapes & sizes)
- all AUD6.99 each.


Recognise this coin anyone???
hahaha...thought it was cute but was very surprised that someone would use a Malaysian coin for a charm bracelet!!


Renovated Doncaster Westfield.


deco light bulbs above coffeehit.

Ina's Brownie Pudding

As you know, I'm a big fan of Ina Garten. This recipe didn't dissapoint - it hit all the right notes for a really yummy chocolate cake: chocolatey, soft, decadent and yet still light.

Recipe found in her cookbook Back to Basics or here .

Ingredients
2 sticks unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur, optional

Method:

1. Preheat the oven to 170 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

3. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

4. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Half way through baking, I got very excited to see that my cake went up so tall - almost souffle like. Actually was rather worried that it might collapse, fortunately it didn't.

Although it shrunk a little after taking it out of the oven.
Still really yummy though!