It wouldn t be without a mulled bevvy Spread some festive cheer with your family with a classic Vin Chaud made with a delicious Jacob s Creek Shiraz Cabernet Pick yours up at The Cellar at Foodhall Linking Road and Palladium in and 1MG in winecollectiveindia jacobscreekwine

Christmas, French, recipe, Mumbai,, Bengaluru.

Foodhall, Christmas, French, recipe, Mumbai,, Bengaluru.

It wouldn't be #Christmas without a mulled bevvy. Spread some festive cheer with your family with a classic #French ‘Vin Chaud’ #recipe made with a delicious Jacob’s Creek Shiraz-Cabernet.

Pick yours up at The Cellar at Foodhall, Linking Road and Palladium in #Mumbai, and 1MG in #Bengaluru.

@winecollectiveindia @jacobscreekwine

It wouldn't be #Christmas without a mulled bevvy. Spread some festive cheer with your family with a classic #French ‘Vin Chaud’ #recipe made with a delicious Jacob’s Creek Shiraz-Cabernet. Pick yours up at The Cellar at Foodhall, Linking Road and Palladium in #Mumbai, and 1MG in #Bengaluru. @winecollectiveindia @jacobscreekwine

Dec 25, 2020

#Christmas #French #recipe #Mumbai, #Bengaluru.

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Adulting is cancelled for today because it's Brownies for dinner tonight! Earn ALL the brownie points at home by baking these easy-to-make Dark Fudgy Brownies, a recipe by Chef Heena Punwani (@tiffintales) of @brunandbabka. What you need: • Unsalted Butter* - 140g (1/2 cup + 2 tbsp) • Castor Sugar - 225g (1 1/8 cup) • Cocoa Powder – 75g, sifted (1/2 cup + 2 tbsp) • Eggs – 100g (2 large) • Vanilla Extract - 1/2 tsp • All Purpose Flour – 65g, sifted (1/2 cup) • Salt - 1/4 tsp • 54% or 70% Dark Chocolate Chips (or chopped chocolate) – 60g (approx 1/3 cup), optional, but recommended • Walnuts (or any nut you prefer) – 50g (approx 1/2 cup), optional *Omit the salt in the recipe if using salted butter Method: 1. Preheat the oven to 160 C (150 C for a convection oven) 2. Line a 7-inch square baking tin with parchment at the bottom and sides leaving an overhang 3. Put the butter, sugar and cocoa in a bowl that fits over a saucepan of simmering water (aka a double boiler) 4. Sift the flour. Add the salt and whisk together to mix evenly 5. Toast the nuts in the oven for 8-10 mins. Cool and roughly chop 6. Put the bowl with the butter, sugar and cocoa over a saucepan of simmering water (aka a double boiler). Melt over low heat mixing continuously until the butter and sugar melt, the mixture is hot and everything comes together to form a smooth mixture 7. Take off heat and let the mixture cool a little. Then mix in the eggs one by one followed by the vanilla using a hand mixer or a wooden spoon, mix vigorously. The mixture should look shiny and well blended 8. Add the flour and salt mixture and stir it in 9. Beat until the mixture is well blended 10. Fold in the chocolate chips and nuts (if using) 11. Transfer the mixture to the prepared pan and spread evenly. Bake in the preheated oven for approx 20-25 mins. (The key to great brownies is to not overbake. A knife inserted in the centre should come out with slightly moist batter 12. Transfer the brownies to a cooling rack and cool. Cut into squares 13. Serve warm or at room temperature with chocolate fudge sauce, caramel and/or vanilla bean ice cream Made this? Let us know in the comments below 👇🏼

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