Super Duper 8 Nutella Lava Cookies

Super Duper Yummylicious is the only thing I can say about these cookies. For once my husband is complaining why didn't I bake more! Light crust on the outer, crunchy roasted almonds bits when you sink your teeth into the chocolicious cookie and it oozes with gooey Nutella when you reach the core of these babies.

This wonderful recipe is again  from my baking partner, G. According to her the original recipe uses hazelnuts but since I ran out of hazelnuts and left with some almonds in my fridge, she decided to improvise with almonds.

Everyone at home loves it.. hope you like it too! Definitely a keeper for me.

Makes only 8 large Cookies


Ingredients:
60 grams whole almonds
60 grams butter - divided into small cubes
170 grams best quality semi sweet or dark chocolates ( I used half of each)
1 large egg
1/3 cup fine granulated sugar
1 teaspoon vanilla essence
1/2 cups flour
1/4 teaspoon baking powder
1 pinch salt
8 teaspoon Nutella (freeze in the fridge)

Image Source : Wikipedia

Method:

Preheat oven 180 degree C

1) Roast almond for 5 minutes. Remove from oven and cool. Please do not burn.

2) Melt chocolate and butter with medium low heat. Please do not burn.

3) In a large bowl, add egg, sugar and vanilla and whiz at high speed till creamy.

4) Add chocolate mixture and mix well.
5) Add flour, baking powder and salt. Whiz till creamy.
6) Roughly chopped almonds and mix well with spoon. Cover with cling wrap.
7) Place cookie dough in fridge for an hour.


Preheat oven at 190 degree C
1)Scoop the harden cookie dough with an ice-cream scoop then make a hole in the middle for a teaspoon harden nutella. Cover properly and form a ball.
2) Place cookie dough on baking pan lined with baking paper and bake for 12 minutes. Do not over bake and make sure the cookie dough are placed far apart.


Let cool for 3-5 minute and serve. ENJOY!!

Pan Fried Lemon Sole with Buttered Almond

I was planning to have chicken for dinner but my hubby called on my way home asking for fish...so fish it is.. for dinner.  It's so last minute and I really don't want to spend too much time in the kitchen so here I thought of this recipe :) Pan fried lemon sole drizzled with buttered almond infused with lemon juice.  Yummy!

This recipe serves 2 person

Ingredients:
1/4 cup plain flour
1/2 tbsp salt
1/2 tbsp black pepper
4 pieces of lemon sole fillet - approximately 100g each
2 tbsp olive oil
90g butter
1/2 cup almond flakes
4 tbsp cup fresh lemon juice

Method:

1)   Season fish with salt and pepper. 

2)   Toss seasoned fish in flour. Shake off excess   

3)   Place large skillet with olive oil and 1/3 butter at medium high heat. Cook fish until browned on both sides. Remove, drain on kitchen paper towel and set aside.

4)   Heat remaining butter in same cleaned skillet. Cook almonds by stirring constantly until lightly browned. Stir in lemon juice; drizzle almond mixture over fish.

5)   Serve fish with blenched French beans if you like!

>> Tip to note : 

- You may substitute the lemon sole fish fillet with any other mild white fish fillet.