Monthly Archives: August 2012

Banana & Chocolate Brownies

I have been stocking up on a lot of bananas for smoothies lately. I find it hard to estimate how long I can keep the bananas even though I got them while they were slightly green in anticipation of keeping them over a couple days. Not that I have problem in using up overripe bananas ha!

Although I can never get sick of banana loaf, I am sure some of you may be sick of reading about another banana loaf recipe again. How about brownies? How do you feel about adding bananas in brownies? Trust me, it’s not weird at all. In fact, I thought it is an awesome addition. It keeps the brownies moist and bananas and chocolate works well together.

Banana & Chocolate Brownies

(tweaked from

What you’ll need:-

  • 100g/ 3.5 ounces butter, cubed
  • 100g/ 3.5 ounces dark chocolate, broken into smaller pieces
  • 1 egg
  • 100g/ 3.5 ounces brown sugar
  • 2 medium sized bananas (about 320g/11 ounces skin on), peeled & mashed
  • 1 tsp vanilla extract
  • A pinch of salt
  • 1 tsp baking powder
  • 100g/ 3.5 ounces all purpose flour
  • Cooking oil to grease the pan
  • Dusting – cocoa powder or icing sugar *optional*

And a 20cm/8 inches x 20cm/8 inches square pan

(1) Preheat oven to 165 degrees C /325 degrees F. Line square pan with baking paper, grease the uncovered area with some cooking oil. Melt butter and chocolate in a medium sized pot over low heat. When the butter and chocolate almost melted, turn off the flame and set aside. (2) Mash bananas and then add brown sugar, egg, vanilla extract, and salt. Whisk with a fork until very well combined. (3) Stir in melted butter & chcolate and mix well. (4) Stir in baking powder and all-purpose flour until just combined. (5) Pour batter into the square pan. (6) Bake for 30 to 35 minutes until the cake tester comes out clean. Cool the brownies in the pan before cutting. Dust with cocoa powder or icing sugar.


Recipe To Riches Audition is coming to Orange NSW on this coming Saturday, 1 Sept 2012

Dear Orange & neighbouring regions residents,

This is a bit of a short notice but I have been informed that the casting for Recipe to Riches is coming to Orange, NSW on this coming Saturday (1st September).

Recipe to Riches is a hit show on the Food Network Canada and Channel Ten is bringing it to Australia.  

If you are an avid home cook, baker or you simply have a fabulous home recipe you wish to share with the world, here’s your chance!


Sponsored Series 1: Baked Egg in a Portobello Mushroom & Giveaway [CLOSED]

What is the best way to compliment your lazy Sunday’s and make them even more perfect? A hot cup of frothed coffee of course! Devondale Barista’s Own is made to deliver a consistent smooth creamy froth to your favourite style of coffee at home.

Picking a favourite is often a challenging task. It’s like when you ask a child “Who do you love most? Daddy or mommy?”. There’s no right and wrong answer. Like many, my answer often revolves around “all the above” ha!

Greediness or simply a sign of indecisiveness…you decide. When it comes to my favourite Sunday breakfast, I know it has to involve eggs one way or another. Poach eggs, sunny side eggs, omelette, scramble eggs, you name it and I love them all. If I have to narrow it down, it has to be how convenient I can cook them when I was half asleep in the morning. Haha, just kidding…

Seriously, I usually make sunny side eggs for myself and omelette for my beloved as he doesn’t like his eggs to be runny. Funnily enough, he doesn’t mind baked eggs although I do bake them a little longer for him.

So it’s pretty obvious where I’m leading you to in terms of my favourite Sunday breakfast recipe right?

Baked Egg in a Portobello Mushroom

(recipe from Tim Vidra Eats)

For two people…

What you’ll need:-

  • 2 Portobello Mushrooms
  • 2 Eggs
  • 2 small stalks of thyme
  • Salt to taste
  • Freshly ground black pepper
  • Olive oil

(1) Preheat oven to 150 degrees Celsius /300F. Prep the mushrooms by removing the stalks and wipe off any dirt with a paper towel. – See Note 1.  Place them onto a greased & baking paper lined baking tray. (2) Season mushrooms with salt, black pepper and fresh thyme. (3) Crack an egg and slide onto the mushroom gently. Do the same with the remaining mushroom. (4) Bake for 20 to 30 minutes until just set or depending how runny you prefer the baked eggs to be – See Note 2. Serve immediate with toasted bread and spinach (fresh or sauteed).

Note 1 – Please be careful not to tear the sides of the mushrooms as they can be quite fragile. Otherwise the egg will leak through the sides.

Note 2 – Don’t freak out when you see the juice from the mushrooms start to ooze out and may taint the baked eggs a little. Also the mushrooms will flatten a little when roasted and therefore, some egg white will leak through the sides and may stick to the baking paper. Hence it really helps to grease the baking paper.

And guys, remember this?

Thanks Devondale and Nuffnang, I’m delighted to offer one Fuss Free Cooking reader a chance to win a set of 6 orange espresso cups and saucers.

To enter this giveaway, just answer the following question in the Comments Section of this post:

Tell me how Baristas Own frothing milk would help get your lazy Sunday off to a perfect start?

And don’t forget about the chance to win a PHILIPS Saeco Syntia Class Automatic Espresso Machine retailed at $1,499.

Both giveaways are open to Australian residents only. For Terms and Conditions, please click the following links:-

For the Espresso cups and saucer giveaway – 12:01 am AEDST on 28 August, 2012 and will continue until 5:00 pm AEDST on 3rd  September, 2012

For the PHILLIPS Saeco Syntia Class Automatic Espresso Machine giveaway – open from 12:01 am AEDST on 14 August, 2012 and will continue until 5:00 pm AEDST on 7 September, 2012.

Sponsored Series by Nuffnang


What is the best way to compliment your lazy Sunday’s and make them even more perfect? A hot cup of frothed coffee of course! Devondale Barista’s Own is made to deliver a consistent smooth creamy froth to your favourite style of coffee at home. Check out someof the fantastic breakfast recipes in the Lazy Sunday Series thanks to Devondale Barista’s Own


My week, in a nutshell…

It has been a while since I did my weekly recap. Some weeks can be absolutely crazy with new and exciting stuff and some weeks can be monotonous. You know work, eat & sleep kind of routine.

The past week has been semi exciting…partly because it was my beloved’s birthday week which I have mentioned briefly here. And I missed doing  the weekly recap and photographing random things during the week. I feel photographing snippets of life makes life seems a little more interesting.  I love reminiscing…do you?

Someone played a prank on my beloved by sending him a small bouquet of flowers on his birthday without a name. Let just say my dining table has the sweet end on the bargain. How pretty are the colourful gerberas?

 I have been adding kiwi fruits into my morning smoothie. And it is not strange at all!

Homemade fried shallots – I have made this twice last week. I think it has something to do with me garnishing everything with  fried shallots. Do you know they can be addictive eaten on its own?  :P

A friend brought this to a dinner party and it has been our choice of dessert ever since. This Bambino Cones by Gelatissimo taste amazing. I really have to fight hard not to finish the whole bucket in one sitting. Self control, Ms Tan…tsk tsk.. :P

We have hand cut chips and hand roll sushi. I thought why not hand wiped floor? Tiled floor can be tricky to clean especially the hard water stains. I have been hand wiping the floors almost on a weekly basis. Speaking of doing it old school eh? haha.. Anyway, it was a good workout and I got my squats covered. ;P

Hope you all had a fun weekend! xoxo Emily