3 Ingredient Nutella Brownies


Yesterday someone posted a recipe on my Facebook wall… nutella brownies with only 3 ingredients. So I decided to give them a try today! This blog is about healthy recipes, but I think a healthy lifestyle means eating foods we really love every now and then… nutella is one of those!  So a few things, the recipe I used said it would make 12 brownies but there aint enough batter for that… more like 8. I reckon they would be better in a slice tin rather than wrappers. ACTUALLY, I think they would be best in small ramekins served with fresh berries… they were pretty delicious straight out of the oven and it was more like a pudding than a brownie, with a crunchy top.

Nutella Brownies

Makes 8

  • 280g nutella
  • 62g self-raising flour
  • 2 eggs
  • Pinch of salt (optional, but I think it’s required)

Preheat the oven to 180C. Combine all the ingredients together and mix well. Divide into 8 cupcake pans and bake for 15 – 20 minutes. I left the middles a little gooey but you can cook it all the way through for a more chewy brownie texture. These work out to be about 240 calories each, so it’s a nice snack with a glass of milk but definitely a treat and not an everyday thing (unless you really want one everyday and that’s ok too).



Perfecting Poached Eggs


Can you believe that this morning was the first time that I managed to poach an egg properly? It’s something I’ve avoided doing  because every time I tried, the egg whites would just go everywhere and I really thought it was just something I couldn’t conquer. Well, this morning I thought I would give it a final try and I watched lots of youtube videos beforehand to get some tips. Here’s what worked for me:

1. Boil a large pot of water
2. Add a generous splash of white wine vinegar, and stir the water to make a whirlpool
3. Crack an egg into a little bowl and slowly drop the egg in the boiling water (careful not to burn your finger like I did!)
4. You will see the egg come together very quickly and the vinegar helps the egg whites cook together
5. After about two minutes, use a slotted spoon to take the poached eggs out. I think going by instinct is the way to go, I wanted the yolks to be runny but all the whites cooked

Here’s one of the videos I watched that was very helpful, but I stirred my water so I didn’t have to trim any excess.

Now just serve and eat them! When my poached eggs came out perfectly I was so happy, they looked like soft little pillows! Can’t get more perfect than that… now I want to eat them all the time!


Malaysian Spicy Fried Chicken


This dish is one of my childhood favourites! It’s easy and it doesn’t have many ingredients to make it delicious. I have to be honest, it wasn’t quite like my Mum’s – the onions need to be cooked a little longer so they begin to caramelise; it gives the dish another depth of flavour. I really love how simple it is to put together, and there is a squeeze of fresh lemon juice that just makes it even more amazing. There isn’t much to it which makes it pretty healthy if you don’t go overboard on the rice. I used chicken thigh cutlets because I don’t think chicken breast would be nice and juicy and flavorful – which I think is important! But, it is easily adaptable depending on your tastes. Here is the recipe, I don’t put too much chilli powder but that can also be adapted to your liking.

Malaysian Spicy Fried Chicken

Serves 6

  • 6 chicken thigh cutlets
  • 4 brown onions, sliced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp ground chilli
  • 2 tsp ginger, minced
  • 2 tsp garlic, crushed
  • 1 cinnamon stick
  • 2 TBS fresh lemon juice

Season the chicken thighs generously with salt and pepper. Fry in a little olive oil over a high heat until browned and then set aside. In the same pan, add the onions, spices, ginger and garlic. Fry until the onions are browned. Add the chicken back in with the lemon juice and cook uncovered for 15 minutes or until the chicken is cooked through. Serve with rice and salad.