December 9th, 2007 by alice
Tags: Cake, Cupcakes, Fastest, Fudge
INGREDIENTS
- 1cupall-purpose flour
- 6tablespoonsunsweetened cocoa powder
- 1/2teaspoonbaking soda
- 1/4teaspoonsalt
- 8tablespoonsunsalted butter, melted(1 stick)
- 1 1/4cupsbrown sugar(packed)
- 2eggs
- 1teaspoonvanilla extract
- 1/2cuphot water
-
FAST FUDGE FROSTING INGREDIENTS
- 5tablespoonsunsalted butter
- 3/4cupsugar
- 2/3cupunsweetened cocoa powder
- 1/8teaspoonsalt(or less, just a pinch)
- 3/4cupheavy cream(or 1/2 cup evaporated skim milk)
- 1teaspoonvanilla extract
DIRECTIONS
- Grease a 8-inch square or 9-inch round pan or put 12 cupcake papers in a cupcake pan and one extra in a custard cup.
- Preheat the oven to 350 degrees F.
- To make the cake, whisk the flour, cocoa, baking soda and salt together. Sift only if the cocoa remains lumpy, set aside.(I sifted it through a fine strainer as I combined it with the wet ingredients in step 5).
- In a large bowl, combine the warm melted butter and brown sugar.Add the eggs and vanilla and stir until well blended.
- Add all of the flour mixture at once.
- Using a rubber spatula or wooden spoon - stir only until all the flour is moistened.
- Pour the hot water over the batter all at once.
- Stir only until the water is incorporated and the batter is smooth.
- Scrape the batter into the pan (or cupcakes - to do that efficiently I scrape the batter into a 4 cup measuring cup and then easily pour it into the cupcake liners.
- Bake until a toothpick inserted in the center of the cake comes out clean.Cake - 25 to 30 minutes, cupcakes 17 - 22 minutes.Cool the cake in the pan on a rack for about 10 minutes before unmolding.To unmold, slide a slim knife around the edges of the cake to release it from the pan.Invert the cake.Turn the cake right side up and cool completely on a rack before frosting the top and sides.Or cool the cake in the pan and frost only the top.Cupcakes can cool in the pan and remove & frost when cool.
- While the cake cooks, make the FAST FUDGE FROSTING:.
- In a medium saucepan, melt the butter.
- Stir in the sugar, cocoa, and salt.
- Gradually stir in the cream.
- Heat, stirring constantly, until the mixture is smooth and hot but not boiling.
- Remove from the heat and stir in the vanilla.
- Cool until thickened to the consistency of frosting(takes a while at room temp - try putting in fridge to speed up, but watch it!) or use as a warm glaze or sauce.
- Store leftover frosting in the refrigerator.
- Rewarm gently in the microwave before using.
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December 9th, 2007 by alice
Tags: Bream, Fillets, Olives, Papillote, Sea
INGREDIENTS
- 2lbssea bream
- 4ounces pittedgreen olives
- 1tablespoonolive oil
- 2garlic cloves
- 1tablespoonbutter
- 1tablespoondry white wine
- 2sprigsparsley
- 2tablespoonsbalsamic vinegar
- 1/4teaspoonsalt
- 1/4teaspoonwhite pepper
DIRECTIONS
- Have your fishmonger fillet the sea bream, or do it yourself, carefully.
- Heat the oven to 400 degrees Fahrenheit.
- Clean the parsley, give it a good shake.
- Skin the garlic.
- Chop the garlic with the parsley.
- Put the fish fillets on a platter, salt and pepper them, and pour the wine over.Add more wine if there is not enough. Pour the olive oil over the whole thing.
- Cover this with the parsley/garlic combination (called a persillade or hachis).
- Let marinate 15 minutes.
- Prepare a double thickness of sulferised paper of a size large enough to wrap all of the fillets together.
- Using a brush, or a paper towel, spread some oil onto the paper.
- Pick out the fillets from this marinade, wiping them slightly.
- Butter a frying pan, and over medium high heat, brown each side of the fillets.
- Put the fillets in the center of the prepared sulfurised paper envelope.
- Pour the marinade into the same pan, add the balsamic vinegar.Heat this, and reduce by half.
- Pour the reduced marinade into the cooking envelope. Add the green olives.
- Close the envelope by folding it, or even taping it here and there.
- Cook 8 minutes at 400 Fahrenheit.
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December 9th, 2007 by alice
Tags: Basil, Chicken, Mustard, Sauce
INGREDIENTS
- 4chicken breasts
- 2tablespoonsflour
- 1/4teaspoonsalt
- 1/4teaspoonpepper
- 1cupchicken broth
- 1/2cupwhite wine
- 1tablespoonDijon mustard
- 1tablespoonolive oil
- 2tablespoons mincedshallots
- basil
DIRECTIONS
- Stir flour, salt and pepper together. Dredge chicken in this mixture and set aside.
- In a bowl, add broth, wine and dijon mustard.
- In a pan, heat olive oil and fry chicken for 2 minutes per side. Remove and set aside.
- Heat more oil in the pan and fry shallots for 30 seconds. Add in your wine/broth/mustard mix and bring to a boil.
- Add chicken in and cook another 2 mins per side.
- Serve with crusty bread.
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December 9th, 2007 by alice
Tags: Cake, Chip, Chocolate, Walnut
INGREDIENTS
- 250gbutter
- 20gsugar
- 7eggs
- 170gsugar
- 190gflour
- 1/2teaspoonbaking powder
- 1/2tablespoonpowdered milk
- 160gwalnuts, chopped
- 100gchocolate chips
DIRECTIONS
- Preheat oven to 190degrees celsius.
- Cream butter and first batch of sugar. Add egg yolks in one by one and mix well.
- In another bowl, whisk egg whites till foamy. Gradually add in the rest of the sugar and beat till stiff. Mix this into your butter mix.
- Sift in flour, milk powder and baking powder.
- Fold in nuts and chocolate chips.
- Pour into a greased 8 inch square cake tin and bake for 50-60 mins till cooked.
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December 9th, 2007 by alice
Tags: Chops, Lamb, Singh, Ujagar
INGREDIENTS
- 6lamb chops
-
Grind to a paste
- 1tablespoonoil
- 1smallonion(pre-fried)
- 3tablespoonsginger paste
- 1green chilies, chopped
- 2teaspoonsgaram masala
- 1teaspoonfennel powder
- 3/4teaspooncumin powder
- 1teaspoonblack pepper
- 1teaspoonsalt
- 4cardamom pods
- 1cinnamon stick
- 300gplain yogurt
DIRECTIONS
- Coat chops with cardamom pods, cinnamon stick, ground paste and yogurt and marinade for 2 hours.
- After 2 hours, transfer it to a pot and add 200ml water. Bring to a boil. Simmer half covered, stirring occasionally for 1 1/2 hours.
- Let cool.
- Wipe excess sauce off chops and pan fry for 2 minutes per side. Serve.
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