Midweek Fun Episode 1



1 ¼ sticks (140g) unsalted butter (plus more for greasing)
4 oz (113g) dark chocolate chips
3/8 (45g) cocoa powder, divided
1 teaspoon instant coffee granules
1 tablespoon hot water
1 cup (200 g) granulated sugar
¼ cup (55g) dark brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
3 large eggs
1/2 cup (63g) all-purpose flour


  1. Preheat oven to 180°C.
  2. Grease an 8×8-inch (20x20cm) dark metal pan with softened butter, then line with parchment paper, then grease the parchment. (Make sure to use oven-safe parchment paper; some wax paper/parchment paper will burn in the oven.)
  3. Melt butter in a saucepan. 
  4. While the butter is melting, combine the chocolate chips and 1/8 cup (15 g) of cocoa powder in a bowl.
  5. Pour the melted butter over the chocolate mixture. Whisk until the chocolate is completely smooth and melted.
  6. Dissolve instant coffee in hot water. Add to the chocolate mixture and whisk until combined.
  7. Combine the white sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy (8-10 minutes).
  8. Pour in the chocolate mixture and mix until combined.
  9. Add flour and remaining cocoa powder and use a spatula to gently fold until combined.
  10. Pour the batter into the prepared baking pan and bake until lightly cracked on top, about 20-30 minutes or until a toothpick comes out clean when inserted into the center of the cake.
  11. Cool the brownies completely in the pan.


Makes about 27 of 50-gram cookies

250 gram unsalted butter
150 gram icing sugar
120 gram light brown sugar
2 eggs
350 gram all purpose flour
40 gram cocoa powder
1 ½ tsp baking soda
½ tsp salt
250 gram dark chocolate chip


1. Melt the unsalted butter until its warm and all melted.
2. Add salt to the melted unsalted butter. Stir until well mixed
3. Mix the melted butter, icing sugar and light brown sugar with hand mixer/
standing mixer start with low speed first then increase the speed to medium.
4. Add eggs into the mixture then continue to mix in low speed until smooth
5. Add all dry ingredients and chocolate chip. Mix in low speed just until it form
6. Put the dough in container, wrap it then put in freezer for at least 1 hour.
(At this point you can freeze the dough for later use. Dough is good up to 3
weeks in freezer when store correctly)
7. Preheat the oven to 175-180C
8. After about 1 hour in freezer, take out the cookie dough then you can scoop
the dough. Weigh about 50 gram.
9. Shape the cookies into ball but do not round your dough if you like rustic and
cracked look your cookies. Just shape it roughly with your hand
10. Line your cookies on your pan. Give some space, as the cookie dough will
spread in the oven. Bake for about 15 minutes. (Check your cookies after 15
minutes, you can bake longer if you like crispier cookies)
11. Let it cool down before you consume the cookies.


The Dough:

500g strong flour (bread flour/“00”)
5g salt
11 g/ 1 sachet yeast
325ml lukewarm water


1 can chopped tomatoes or passata
2 chopped garlic cloves
1 tsp oregano
½-1 tbs sugar to balance to acidity from the tomatoes
Salt & pepper to taste,/p>


First make the dough. Dissolve the yeast in the lukewarm water. Combine flour and salt in a large bowl.  After the yeast has bubble about 5 mins, add the yeast mixture, mixing well until you obtain a dough. Place dough on a lightly floured work surface and knead for about 10 minutes. Cover with damp cloth  and leave to rest in a warm place for at least 30 minutes until the dough has doubled in size.  

Preheat the oven to 300°C 

Take the dough, knead again for 5 mins and divide the dough into three equal size then sprinkle some olive oil to the dough and cover with damp cloth and leave to rest in a warm place for another  30 mins.  

Meanwhile cook the sauce, saute some chopped garlic with olive oil, add passata or canned tomatoes, and seasaon to taste with salt, sugar, and oregano.  Set aside in a bowl.  

Sprinkle some flour onto a clean work surface, take 1 part of the dough, with your fingers spread the dough into a roughly round shape with a border, make the dough as thin as you can but be careful not to tear it. 

Drizzle  extra virgin olive oil over each base, then spread the tomato mixture evenly over, sprinkle with parmesan cheese, scatter a few basil leaves over and top with mozzarella. 

Place the pizza in the bottom of the oven, bake for 8-10 mins. 

Remove from the oven to enjoy it right away or you can top it of with parma ham if you wish. Enjoy!

Orange Yakult (2 Servings)


2 mandarin orange
1 can of sprite or soda water
2 yakult
2 limes (optional for garnish)


  1. Add one mandarin orange, peeled, to a glass
  2. Crush orange pieces
  3. Divide sprite into 2 equal portions, pour 1 portion into glass with orange
  4. Add ice (3-5 cubes)
  5. Mix and enjoy


Honey Lemonade (2 Servings)


Soda water


  1. Add 2 -4 spoons of honey depending on how sweet you like your drink
  2. Add 150-200 ml of soda water
  3. Squeeze in lemon juice of 1 lemon
  4. Add ice