Cooking

One of my stress relievers

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Why I Love Cooking

When I enrolled in university, just like most of us, I had to start learning how to cook. There was a learning curve to it but once I got the hang of it, it became pleasant and fun. These days I try to keep it both simple and at times adventurous. Here are some recipes I'd like to share.

Reminder that in cooking you don't have to follow every recipe by the book. Experiment with what you like and what you have at hand. Give it your own personality.

Delicious brownies

Fudgy Brownies

⏱️ 25 mins 🍽️ 8 servings

Rich, fudgy brownies with a "secret" ingredient. These are the chocolate lovers' dream—dense, moist, and intensely chocolatey.

Ingredients

  • 120g of butter
  • 2 eggs
  • 2/3 cup of wheat flour
  • 3/4 cup of brown sugar
  • 1/2 cup of dark chocolate
  • 1/2 cup of dark cocoa powder
  • pinch of salt
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 160ºC. Line any pan or container with parchment paper.
  2. Melt butter and while its cooing, chop the dark chocolate.
  3. Melt butter and while it's cooling, chop the dark chocolate.
  4. Combine cocoa powder with the melted butter.
  5. Combine the brown sugar and vanilla into the mixture.
  6. Add the 2 eggs lightly beaten making sure to not overdo it.
  7. Add the flour through a strainer to avoid clumps, pinch of salt and mix.
  8. Finally add the chocolate and mix once again.
  9. Pour the batter onto the dish tray.
  10. Bake 15 minutes, then check every 10 minutes until a toothpick comes out with a few moist crumbs.

Notes

  • You can brown half the butter and combine the other part for a more rich caramel nutty flavour.
  • You can experiment with different mixing methods to achieve different texture results, such as creaming the sugar and butter or the eggs and butter. Try to see what works best for your taste.
  • For the baking, you can cook or more or less depending on how fudgy or cakey you like your brownies.
Oreo mousse dessert

Oreo Mousse

⏱️ 20 mins + chill 🍽️ 12 servings

Imagine you love oreos. Now imagine if you could eat them by spoon as much as youd like. This is the perfect recipe for that.

Ingredients

  • 16 Oreo cookies, for filling (4 packets of 4 each, ~180g)
  • 4 Oreos for topping (1 packet of 4, ~44g)
  • 400ml of chilled whipping cream (make sure its >35% fat content)
  • 400g of sweet and condensed milk
  • 2 large sheets of gelatin

Instructions

  1. Chill the heavy cream in the freezer to ensure it whips up nicely.
  2. When peaks start forming and the cream holds its shape, add in the condensed milk
  3. Soak the gelatin sheets in cold water until soft, then melt gently and add them into the mixture
  4. Add the crushed oreos in.
  5. Divide into serving glasses or leave it in a large bowl.
  6. Top with reserved Oreo crumbs and refrigerate until set. Preferably overnight

Notes

  • I suggest chilling the cream for at least 15 minutes to ensure the whipping is consistent and faster.
  • If you think its a lot of condensed milk (which tbh it is), you can use half if you prefer a less sweet mousse.
  • The gelatin part might be tricky so be prepared for some trial and error if you dont get it first try.
  • For the oreos some people like it in all crumbs but i prefer to leave chunks for both texture and more flavour on each bite