Brownies with roasted peaches and mint

I searched all over the internet for brownie recipes but most of them had quite a lot of sugar and butter in them, which is obviously needed for the brownie to have the typical crunchy outside and sticky inside. However, I wanted to make a lighter version so here is my very own brownie recipe. It's not excessively sweet but very chocolaty and has lots of cocoa in it. Together with the roasted peaches it didn't take long to finish all of them! :)

Ingredients for 12 pieces:

• 15 dkgs of sugar
• 15 dkgs of flour
• 4 dkgs of cocoa powder
• 3 eggs
• 10 dkgs of dark chocolate
• 1 teaspoon of baking powder
• 1 dl of oil

For the peaches:

• as many nectarines or peaches as you would like to make
• a couple of fresh mint leaves chopped
• zest and juice of one lemon or lime
• sugar

Stir the sugar into the beaten eggs and the oil. Measure the flour and add the cocoa powder and the baking soda. Cut the dark chocolate into small pieces and add those to the flour mixture as well. Now it's time to combine the wet and the dry ingredients, which will complete our dough.

Get a baking tin and butter it on the inside. Pour in the dough and even it out. It needs 15-20 minutes in the oven at 175 degrees. I did a needle test at 15 minutes and it was not sticky any more so I immediately took it out, so the middle of the brownie remained sticky. That completes the brownies, now to the peaches.

Wash them and cut them in halves, take out the seeds. Get a heatproof pan, and place the peaches into the pan, so that the cut side is facing the bottom of the pan. Sprinkle the zest of the lemon on top, add the lemon juice and the sugar. Tear up the mint leaves and sprinkle the pieces on top of the peaches. Cover the pan with aluminum foil and let it steam for 20 minutes in the oven. Then remove the foil and let it get caramelized a bit.

Thai red curry chicken soup

I had a similar kind of soup in a restaurant the other day, so I decided to try and make it at home from the ingredients I have here. It's quite a thick, hearty soup, suitable is you only want to have a soup for lunch or dinner.

Ingredients:

• half a chicken breast fillet cut in cubes
• 3-4 pe-tsai leaves sliced thin
• 2-3 thin carrots chopped in circles
• a handful of champignons sliced
• a small handful of spaghetti (you can break them in halves)
• 2 tablespoons of sour cream or cream
• 2 teaspoons of starch 
• 1 tarragon stem
• 1 teaspoon of turmenic
• rosemary according to taste
• 1 teaspoon of thai red curry
• salt, pepper

On a bit of oil start browning the chicken, add salt and pepper and then cover it for 10 minutes. Remove the lid and let the water boil away. Take the chicken out of the dish and let it rest until you prepare the rest of the soup. Throw the pe-tsai leaves into the pan, it doesn't need a lot of time, so right after it collapsed a little, add the mushrooms. Once it let out its juices, you can throw in the carrots, give it a good stir, add the seasoning and pour in 1.5 litres of water. Cover it and cook until the carrot is soft. Meanwhile cook the spaghetti in a separate bowl and when it's done, and the soup is also done, add the pasta to the soup. The final touch is the starch and the sour cream. You have to mix the sour cream with the starch in a bit of soup in yet another separate bowl and then add it to the rest of the soup. Wait until it almost boils again and then turn the heat off.