Chocolate Cake
November 13, 2009
Chocolate Cake
2 cups flour
2 cups caster sugar
4 eggs
4 tsp baking powder
pinch of salt
1/4 tsp fine cloves
1/4 tsp fine nutmeg
1/2 tsp fine cinnamon
125 gr butter
1 cup boiling water
1/2 cup cocoa powder(the best you can afford)
Preheat the oven 180 C
Prepare two cake tins
Beat eggs (yolk & white together) and sugar until light and fluffy
Sift together flour, baking powder, salt and other spices together. I shift it 3 times
Pour boiled water on cocoa and butter and mix until smooth
Add dry ingredients to egg and sugar mixture and then add cocoa mixture while stirring slowly. Mix well, but take care not to over mix. Use a fold- in motion
Pour equal amounts of cake batter into two tins
Now, the time period depends on what oven you are using. If you are using a gas oven, it takes longer. In my restaurant I have a convention oven, so it takes shorter. So bake for 20 – 30 mins, depending. Do not open the oven foor until at least 20 mins into the baking process.
I made my special chocolate mousse, with a hint of Cape Velvet to use as a filling, as well as icing. It’s not as sweet as normal icing sugar, but feel free to use it instead
Basil & Mayo Salad Dressing
November 12, 2009
I do this very quick, and very easy salad dressing for a chicken salad, you can actually use it for any salad, I just find that will a nice piece of grilled chicken, over garden greens, this salad dressing is amazing. Its so easy, you don’t even need to think. You can make the basil more if you like the taste, or more garlic, it really all depends what you like.
Basil Mayo Dressing
Fresh basil, stalks removed
Mayonnaise (can use any, even Trim)
Garlic
Milk
Put mayo, garlic and basil into a food processor and blitz. You are looking for a nice smooth consistency. Add milk to make dressing thinner, or you can keep it thick. A little seasoning to taste and you have a great salad dressing.
It is also nice for a dip, with pita breads, or chips, I sometimes even use it instead of plain mayo for fries, or just on a sandwich.
Enjoy it!
Honey & Mustard Salad Dressing
November 6, 2009
A quick and easy Honey & Mustard salad dressing.
Ingredients
* 500 ml mayonaise
* 4 t mustard (wholegrain / hot / your choice)
* 4 t honey
* 30 ml freshly squeezed lemon juice
Instructions
Place all ingredients into glass bowl, and mix until all ingredients are blended and dressing is smooth.
Coriander Soup (Cilantro Soup)
November 6, 2009
This is such a easy broth, very popular in India as a starter. It’s got a very strong coriander flavor that comes through. Very nice indeed!
Ingredients
* 3 t coriander seeds
* 1 t cumin (ground)
* 1 t black pepper corns
* 3 t worcestershire sauce
* 3 t brown sugar
* 3 c finely chopped cilantro
* 3 t oil & tadka ingredients
* salt to taste
Instructions
Tadka ingredients: Curry leaves
Salt
Pinch mustard seeds
Dry fry coriander seeds, cumin and black peppercorns & grind into a find powder
Heat oil, add tadka ingredients, sauté for a few seconds until it starts to brown
Add Worcestershire sauce, brown sugar and coriander powder
Salt to taste and add water
Bring to boil
Add cilantro leaves
Simmer until leaves wilt
Saffron Rice
November 6, 2009
saffron
water
butter
long grain rice
salt to taste
Instructions
Steep saffron in half cup water
Melt butter and stir in rice until it becomes opaque
Pour wine (or water) and saffron, cover, reduce to low heat, cook until liquid is absorbed (DO NOT LIFT LID! – about 20 mins)
Pancakes
November 6, 2009
I wish I could sleep late! I am only suppose to start work at 9am this morning, yet I am up by 5am and so ready for the day! I tried laying in a little, that didn’t work, I thought maybe watching a movie would help me go back to sleep, but that didn’t work either. So I figured I might as well get up and ready right?
It’s cold and rainy outside, its the perfect day for pancakes! However you like your pancakes, here are some great ideas. The secret of a great pancake, is the batter, you have to have it just right!
These pancakes are thin, light and luscious!
2 cups Flour
2 1/2 cups Whole Milk
4 Eggs
2 tbsp. Butter (melted)
Pinch of Salt
Few Drops Vanilla Extract
Vegetable Oil (for cooking)
Sift flour and mix with salt in a bowl.
Make a well and pour in eggs. Stir well.
Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface.
Stir in Butter.
If it seems thicker than cream, add a little more water, and/or a little more milk
Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe. (or just use spray & cook)
Pour in 2 – 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer.
Let cook for about 1 minute. Then, flip with a metal spatula, and cook other side for about 30 seconds.
For the filling, wow, go wild!
You can keep it simple, I enjoy it with cinnamon sugar and a splash of lemon juice, or some other ideas are:
banana and caramel
apples and cinnamon,
fresh berries & cream, drizzled with melted chocolate
Chocolate cream
or for something more savoury:
scrambled eggs, salmon and cream cheese
spinach & feta,
chicken & mushrooms
ground beef
It’s just so versatile! Or, if you want to use it as a dessert for after dinner, I make a thick brandy & citrus sauce, and top it with fresh cream. You have to love it!
If you want to be healthy, use whole wheat flour, and skim milk, there are so many ways to enjoy pancakes!
Have a wonderful morning!!!
Spanakopita
November 6, 2009
This is a great vegetarian dinner, I used this recipe for my Spanakopita on my Greek evening, and it was delicious! I find that reheating phyllo doesn’t work very well, but if you want to, place in an oven to reheat, not in the microwave.
Ingredients
dill
dried oregano
phyllo pastry
melted butter
onion, chopped
olive oil
spinach, rinsed and trimmed
feta cheese
full cream cream cheese
eggs, lightly whisked
salt and pepper to taste
Fry the onions in oil, until the onions become transparent
Blanch the spinach in boiling water, until the leaves turn lighter, remove from water and drain all excess water, chop finely (squeeze out all excess water again)
Add the fried onions, the feta and cream cheese, eggs, dill, oregano, and salt and pepper to taste
Grease the bottom and sides of oven pan
Line oven pan with a sheet of phyllo pastry.
Brush with the melted butter and place another half sheet of phyllo pastry on top. Repeat until you have five half sheets of phyllo pastry.
Spread the spinach mixture on top and cover with seven layers of phyllo pastry, each brushed with melted butter or olive oil, including the top of the last layer.
Bake at 190 °C for about 40 minutes or until light brown
Enjoy it
Strawberry Sorbet
November 6, 2009
Strawberry Sorbet
Ingredients
3 cups strawberries
1/2 cup cold water
1 cup sugar
4T. lemon juice
1 T. vodka
In a blender, puree the strawberries with the cold water. (I didn’t strain it as I love the texture the seeds give, but feel free to do so)
In a bowl, combine the puree with the lemon juice and vodka, then stir in the sugar until entirely dissolved.
Cover mixture and place in freezer.
Every hour just mix the mixture with a fork to break up the ice crystals. Place back in freezer.
To make sure it sets properly, I would do this the day before, mine set in about 8 hours, but to be safe, give yourself some time!
Enjoy it!
Lemon & Basil Sorbet
November 6, 2009
Lemon & Basil Sorbet
3/4 cup water
About 1 cup sugar (or less for more of the tart taste)
Grated zest of 2 lemons
1 & 3/4 cups freshly squeezed lemon juice
Basil – finely chopped (about10 leaves)
Egg white beaten
Lemon shells optional (to serve)
Boil water, sugar, and lemon zest in a pan
Stirring until the sugar has dissolved – (about 5 min).
Cool, chill, add the lemon juice. You can make without an ice cream machine – pour mixture into flat freezer tray, allow to partly freezing, beat to break up the ice crystals every now and then.
The more you break it up the smoother it will be.
When partially frozen mix in egg white thoroughly.
Scoop sorbet into lemon shells, decorate with basil leaves, and serve
It is such a stunning day outside today, I thought this would be delicious for a day like today, or a great recipe for summer that is on its way. When I was much younger, and watched way to much cooking channel, I saw Jamie do this once, and I have since then done this many times, just adapted the recipe to suit me, as I do not have an ice cream machine, and R wont buy me one…I tried begging and pleading my case, describing in great detail all the fun things I could be making with my ice cream machine, and how quick and easy it would be…he wouldn’t budge. Maybe if I am really sweet, R will give it to me for Christmas 
