Wow. So much has happened since my post two weeks ago. I turned 25years old, had my biggest sales weeks to date, was granted a sweet house-sitting gig, and probably got a bit caught up in everything before I realized that Yoga (my ‘calm’) and blogging (my ‘outlet’) had gone out the window. But highlights like helping TerraVin Wines at the Boutique Wine Festival and a Pyramid Valley tasting with Owner Claudia, amongst the chaos this reminded me why I love my job. But as usual, my reaction to chaos was to come home and cook.
Chocolate Brownie Cross Section
On the upside to my lack of writing we now have a Facebook Page for Taste Flutter. I am so happy to announce the raffle winner of the Prophet’s Rock Dry Riesling drawn from liking my page is my gorgeous friend Lisa Cushing. This was only possible once I accepted you cannot see every name of people that like your page to do the random list generator for the raffle (Facebook doesn’t show all your likes except those of friends – if I don’t know you but you like my page can you make yourself known to me? I will write you a CRY ME A FRICKEN RIVER letter).  Refer to E., iv. from Guidelines for Page Promotions:

iv.    You must not use Facebook features or functionality as a promotion’s registration or entry mechanism. For example, the act of liking a Page or checking in to a Place cannot automatically register or enter a promotion participant.

Really Facebook? Don’t worry Lisa, screw the system, you’ll still get your wine!

So I may have lost my one-post-a-week momentum, but I blame getting hung up on social media and email campaigns that I forgot the whole point I did this is to write. I blame being on the brink of illness all week, and the grief that one-off sun shiny days are OVER, even for Auckland. With the high at 8°C and my home town losing power as the wind upheavals gigantic trees from their roots. With this winter solstice shock it’s a wonder I can make it out at all. I want to stave off the 8am traffic in the rain and burrow in to my dreams (about chocolate… yes give me more).
Anabel Langbein Dark Chocolate Brownie

Dark Chocolate Brownie

Full credit for this recipe goes to Annabel Langbein. You’re a star, if nothing else but because this recipe just loves my Gluten-Free Flour Mix, and so I have the joy of eating divine, guilt free decadence on a regular basis. Especially as a birthday treat. Thankyou, Thankyou, Thankyou.

2 cups chopped dates
1 tsp baking soda
¾ cup boiling water
200g finely diced butter, room temperature
4 eggs
2 tsp vanilla extract
2 cups caster sugar
1 cup dark cocoa, organic is worth the investment!
1 cup of flour, or gluten-free flour mix
½ tsp baking powder
250g Whittaker’s Dark Ghana 72% chocolate, or equivalent

1. Preheat oven to 160°C, and line a tin with baking paper (24cm x 30 cm, or two small trays to the equivalent).
2. Place chopped date pieces in large bowl, add soda and water, then stir in the diced butter in two lots until it has all melted. Set aside or 20 minutes.
3. Meanwhile you can chop the chocolate or smash the packet contents with a wooden bread roller Jaime Oliver style. Go on, get angry.
4. Mash softened dates, with large fork to break up. The mixture should get really creamy. Stir eggs and vanilla in.
5. Then add sugar, cocoa, sifting flour and baking powder in last, stir until smooth. Then add your smashed up angry chocolate.
6. Smooth into tin and set in middle of oven. It is done when it starts to come away from the sides, about 50 minutes. Don’t fear if it appears soft, when it cools it hardens into the most divine chewy, chocolatey goodness. Cut into squares and seal for up to two weeks*soft, when it cools it hardens into the most divine chewy, chocolatey goodness. Cut into squares and seal for up to two weeks*
*Warning: two weeks is conditional to it lasting that long, which has a very low probability.
Wrapped Dark Chocolate Brownie

Roasted Vegetable & Chorizo Frittata

I wanted a Frittata for my Waiheke Picnic, this one worked a treat even cold. My friend, and cooking nemesis/ Chinese twin, text me his recipe from Australia. It turned out a treat. The quantities are rather rough, just know that if you have roasted vegetables left over these can be used for many a salad or side dish the next day. If you don’t have a hollow legged other, you could halve the recipe or put one aside, it will keep nicely for two days as lunches. Whilst this may look like a lot of ingredients, you can no nuts on substituting brocoli, bacon, gruyere cheese – get creative!

3 potatoes, medium sized, cubed and pre-boiled until soft
3 Tbsp duck fat
2 carrots, sliced into sticks
1 small parsnip, sliced into sticks
1 red onion, sliced or 1 small leek
1 Tbsp olive oil
2 chorizo sausages, sliced in nail length
100g ham, chopped into squares.
10 small 7’s eggs or 8 larger ones, well whisked.
½ cup milk
½ cup grated parmesen
Assorted herbs (I used 2 sprigs of thyme, 5 strands of chives, 8-10 basil leaves)
salt & pepper

1. Preheat oven to 200°C, and grease the trays or pie dish being used with butter. Place potatoes in tray with duck fat and roast for one hour, checking every 20 minutes to turn.
Chopped Potatoes for Frittata
2. Do the same with the carrot, parsnip & red onion, on a higher oven rack, but simply drizzle with the oil and roast for 45 minutes until crispy.
Roasted Vegetables & Ham for Fritatta
3. While waiting, lightly fry the chorizo sausage pieces until dark brown/ lightly charred. If you were doing leek instead of red onion, remove the chorizo from the pan onto hand towels and use the same pan to lightly fry the leek with a little butter added.
Chorizo & Herbs for Fritatta
4. Whisk the eggs with milk and herbs, parmesan and seasoning. Set aside.
5. When veggies have reached desired level of brown crisp, chop the sticks into four pieces.
6. Turn oven down to 180°C, removing potatoes, place onto paper towels to drain and discard left over fat. Season with salt.
7. Layer your tray or pie dish: starting with a sparse layer of potatoes, fill in the gaps with the roasted vegetables. The second layer will be with the chorizo, ham and leeks (if used).
8. Then stirring egg mix vigorously to avoid losing all herbs on the first dish, pour over egg mix evenly over the top. The mix should almost completely cover the contents inside. Too little, add another egg; too much, have scrambled eggs for breakfast. Wiggle the tray so mix fills the gaps, and place in bottom of oven for 35 minutes.

And that ladies and gentleman, is your dream frittata.
Roast Vegetable & Chorizo Frittata
Now I am giving YOU the reader, a chance to choose your favourite dish for me to write about next. What looks the most delicious? A healthy Vegetable Curry with a kick?
Warming Vegetable Curry
Beef fillet with Mushroom Risoni?
Beef Fillet with Mushroom Risoni
Or Green Salsa Verde Fish with Mediterranean Vegetables?
Salsa Verde Fish & Mediterranean Vegetables
The choice is yours!

Yours truly,
TasteFlutterAyla