Tested: the Chocolate Brownie that made the world stop.

Speaking about Filippo Ioco got me thinking about brownies.

Ioco's Chocolate Heaven

Nothing's right. And I've just been told that I complain to much, so I'll leave it at that. I'm not going to worry about the fact that the sun is dying, and I'm going to prove that cooking is alive and well by taking the time to make delicious brownies as prescribed by Nigella Lawson (my goddess). They're proven to cure a broken heart, to flex all muscles required to smile, and to momentarily stop time. What's more, they're easy and they're flourless, which is good, because the last thing I want is to feel bloated after eating the entire tray.

Flourless Chocolate Brownies with Hot Chocolate Sauce
Ingredients:

FOR THE BROWNIE:
225g dark chocolate, 70% cocoa solids
225g butter
2 teaspoons vanilla extract
200g caster sugar
3 eggs, beaten
150g ground almonds
100g chopped walnuts

FOR THE SAUCE*:
75g dark chocolate, 70% cocoa solids
125ml double cream
2 x 15ml tablespoons
Camp coffee or 2 teaspoons instant espresso powder dissolved in 2 tablespoons water (optional)
1 x 15ml tablespoon golden syrup (optional)

Method:
For the brownie:

• Preheat the oven to 170°C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan. 
• Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little. 
• Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one. 
• Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares. 

For the sauce:

• Break up the chocolate and put into a heavy-based saucepan. 
• Add the remaining ingredients, then place the pan over a gentle heat and let everything melt together. 
• Once everything has melted, stir well, take off the heat and pour into a jug to serve. 

Makes 16

*If you are like me (a poor student), you might not have everything for the sauce. That's ok! Melting down chocolate and adding a little milk does just as well.

Eye Candy: Filippo Ioco Plays With Food

I came across body painter Filippo Ioco's work today and noticed that he had at one point dabbled in food art. Prints from his exhibition Fun Foods are available for purchase on his site.  Here's a taste to get you salivating for his art, which is at times beautiful...

 and  others just cheeky.

Eye Candy: The World of Food According to Minimiam

I had planned to mention another artist but found these too cute not to mention. These foodscapes are the product of photography duo Akiko Ida and Pierre Javelle (known jointly as Minimiam) . Taking a closer look at the way we see food, from a completely different perspective. This project seemed to reach its peak in 2008, but the art is available, you just have to look hard enough.

The colours in this one are epic.

Foodie Fact: the Tim Tam Slam

image from doobybrain.com

Today, I considered eating my emergency timtam. I didn't. They are just too hard to come by in my city and the one I keep in case of emergencies is an original from Oz. They're popular in Australia, where they originate but should be distributed all over the planet IMHO. For those of you who are wondering, Timtams themselves are nothing more than a chocolate wafer cookie made by Arnott's. What makes them so special is the product that comes from combining the cookie with coffee. The very formal process is known as a TimTam Slam. I would rename it 'orgasm'.

Instructions for a TimTam Slam.

1. A small piece is bitten off of each short side, to expose the porous centre

2. The biscuit is inserted into a cup of coffee and is used as a straw.

You will notice that it will quickly start to melt...

3. ...Slam it back before it does.

The end product is heaven.

Eye Candy: Coffee and TV

I'm glad I don't love milk. This carton looks like he could use a friend. From Blur's Coffee and TV

Eye Candy: Bitch and Wine

This past weekend was a disaster. Not the greatest when all I was looking to do was relax. I blame all foolishness on the wine. I feel like wine is continuously evolving. New grape blends and juice extracting techniques, and sense of aesthetic.

 Not long ago I was given the opportunity to do a wine tour in Tassie. It was brilliant and really shed some light on the very complicated and very involved process of finding the right taste. But I haven't got all the time in the world so I've come across a company that will do the work for you. Just fill out a quiz to find your "wine ID". Check out 94 wines.

 Killibinbin. My favourite found so far

Mollydooker by MASH

 Much loved and highly talented artist James Jean lends a coupl illustrations

Winery arts by Moruba

Esulé

Foodie Fact: Slow Like Honey

Nick van Woert's Julius Ceasar, which sadly, isn't made of honey.

This actually describes a number of things in my life at present. After making the decision to return to my hometown, I realize that it may not have been for the best. I wake up late, I go to bed early. My cell phone has been dead for two days. I have no idea where the charger is and, to be honest, I don't care. I have no motivation to do anything. I'm jobless, boyless and in some ways I feel helpless. I start the morning, or rather afternoon, with a cup of tea sweetened with honey. I've given up on refrigerating it, because it becomes too viscous. I look back at the day, not really having accomplished too much. I wish for a better tomorrow and slam back a shot of Drambuie before calling it a night.

Lavender Honey

Absolutely one of the most beautiful things you will ever put in your mouth. I had it with deep fried chevre, and it was amazing If you find it, buy it. If not, make it yourself.

Ingredients

¼ cup lavender flowers

1 cup honey

Directions (there's only one)

1
Simmer lavender flowers in honey over a double boiler for 1 hour.

You must try:

Raspberry Creme Fraiche Tart With Lavender Honey Recipe

Lavender Honey Vanilla Creme Brulee Recipe

Five things to make you sound smarter:

1. Honey is as old as time, at least as far as I'm concerned. It's even attested in cave paintings in Spain from 7000BC show the earliest records of beekeeping.
2. The ancient Egyptians used honey as a sweetener, as a gift to their gods and even as an ingredient in embalming fluid, and it's no wonder with its indefinite shelf life.
3. Bees have two stomachs, a “honey stomach” which they use like a nectar backpack and a regular stomach. Honeybees must visit between 100 and 1500 flowers in order to fill their honeystomachs.
4. Legend has it that the mingled pain and delight caused by a wound of love is explained by the fact that Cupid's arrows were tipped with gall and honey.
5. Mead is one of the oldest alcoholic beverages of all time, and it's made from honey.