Dark Fudge Brownie, Onion Rings And Chicken Pasta Primavera by Zarnak Sidhwa

Ingredients for Dark Fudge Brownie:

• Flour 3/4 cup
• Icing sugar 2/3 cup
• Cocoa powder 2/3 tbsp
• Chocolate 3 ounces
• Oil 1-1/2 tbsp
• Caster sugar 1/4 cup
• Light corn syrup 1-1/2 tbsp
• Lukewarm water 3 tbsp
• Vanilla essence 2 tsp
• Salt  a pinch
• Egg 1
• Walnut chopped 1/3 cup

Method:

1. Grease and line an 8 inch square baking pan with foil, letting it hang on two opposing sides.
2. Sift flour, icing sugar and cocoa together into a small bowl.
3. Combine the 3 ounces chopped chocolate and oil in a saucepan; place over at the lowest heat stir until just melted and smooth.
4. Remove from heat and stir in caster sugar, corn syrup mixture, vanilla and salt until the sugar dissolves.
5. Mix in egg.
6. Gently stir in the dry ingredients.
7. Fold in the walnuts and the remaining 2-1/2 ounces chopped chocolate till well blended.
8. Turn out the batter into the pan, spread evenly.
9. Bake the brownies till firm in the center and the inserted toothpick comes out with some moist batter clinging to it, 20 to 24 minutes.
10. Let it cool completely on a wire rack about 2-1/2 hours.
11. Using the overhanging foil as handles, carefully lift the brownies slab from the pan.
12. Cut into squares and serve with a scoop of vanilla ice- cream and hot melted chocolate.

Ingredients for Chicken Pasta Primavera:

• Pasta 2 cups
• Boneless chicken 1/2 kg
• Butter 2 tbsp
• Garlic 2 cloves
• Cauliflower 1/2 cup
• Capsicum 1
• Cream 3/4 cups
• Parmesan cheese 3/4 cup
• Salt 1 tsp
• Black pepper 1/4 tsp

Method:

1. Saute chicken in butter until chicken is no longer pink Add garlic, cook 1 minute longer.
2. Add the vegetables and cream, cook until vegetables are tender.
3. Drain pasta, Add the pasta, cheese, salt and pepper to pan cook and stir until heated through.

Ingredients for Onion Rings:

• Onion 1 large
• Flour 1-1/4 cups
• Baking powder 1 tsp
• Salt 1 tsp
• Egg 1
• Milk 1 cup
• Dry bread crumbs 3/4 cup
• Salt to taste
• Oil for frying 
  

Method:

1. Separate the onions slices into rings, and set aside.
2. In a small bowl stir together the flour, baking powder and salt.
3. Dip the onion slice into the flour mixture until they are all coated; set aside.
4. Whisk the egg and milk into the flour mixture.
5. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping,
6. The wire rack may be placed over a sheet of aluminum foil for easier clean up.
7. Spread the bread crumbs out on a plate or shallow dish.
8. Place rings one at a time into the crumbs and scoop the crumbs up over the ring to coat.
9. Then coating should cling very well.
10. Deep fry the rings a few at a time for 2 to 3 minutes or until golden brown.
11. Remove to paper towel to drain.
12. Season with salt, and serve.