23 October 2010

Recipe: Trevor Noah's Moist Cappuccino Cake



Ingredients

250g pack butter , softened
250g light soft brown sugar plus 2-3 tbsp
300g self-raising flour
4 eggs , beaten
50g walnuts, toasted and finely chopped (a food processor is easiest), optional
200ml very strong coffee (made fresh or with instant), cooled

FOR THE FROSTING

500g tub mascarpone
2 tbsp light soft brown sugar
cocoa powder or drinking chocolate to decorate

Method

Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper.
Beat butter and sugar together with electric beaters until pale and creamy.
Add the flour and eggs in one go and keep beating until evenly mixed.
Fold in the walnuts (if using) and half of the coffee.
Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
Leave the cakes in their tins for 5 mins before turning onto a wire rack.
Sweeten the remaining coffee with the extra sugar and prinkle 4 tbsp over the sponges.
Leave to cool completely.
While the cakes cool, make the frosting.

Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy.
Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake.
Decorate with a dusting of cocoa powder or drinking chocolate.
If you're making this cake to eat at home, it will keep covered in the fridge for 2-3 days.

Recipe from Good Food magazine, May 2006

SOURCE

18 October 2010

Recipe: Pineapple Chicken

That delicious blend of pineapple sweetness and sourness in a creamy chicken dish, a taste you will surely love!

Ingredients:

1 kilo of chicken (you can use whole chicken cut into pieces or choice of our favorite parts)
1 tsp of grated ginger
3 cloves of crushed garlic
one onion sliced
half a cup of pineapple chunks
one red bell pepper cut in cubes
2 laurel leaves (bay leaf)
1 tsp of patis (or 1 tsp of salt)
pepper
one carrot peeled and cut into cubes
1 tsp of curry powder
1/4 cup of evaporated milk
2 to 3 tbsps of cooking oil
half a glass of water

Procedure:

1. In a casserole put the cooking oil then sauté the ingredients starting with the garlic, add up the onion as soon as the flavour of garlic comes out.
2. Put the garlic right after the onion, continue sauteeing.
3. Then add the chicken and red bell peppers sauté for about three minutes or until the chicken has changed color on all sides.
4. Add the carrots and the pineapple. Mix well.
5. Put all the spices; pepper, patis, bay leaves, curry and the salt.
6. Put the water and let it simmer for about ten to fifteen minutes.
7. When the juice has reduced add the evaporated milk and lower the fire and continue simmering for five more minutes.

Then this dish is ready.

Source

12 October 2010

Recipe: Roly Poly Pudding

I don’t know of any other desert that is as quick, easy or lovely as a Roly Poly. In South Africa we enjoy this great pudding with apricot jam. In England they tend to enjoy everything with strawberry jam. If I can recommend one, it would be the apricot jam. You have to try it at least once.

Ingredients of desert:
1 cup of flour
2 teaspoons of baking powder
1 egg
A pinch of salt
2 tablespoons of butter
Apricot/Strawberry Jam

Ingredients for syrup:
2 cups of water
1 cup of sugar

Method:

1. Rub the butter in with the flour, baking powder and salt.
2. Beat the egg and mix with a little bit of milk. Add to the above.
3. Roll out the dough and spread apricot jam on top.
4. Boil the ingredients for the syrup together and pour into the dish you are going to use to bake the pudding in.
5. Roll up the dough and place in the boiling syrup.
6. Bake the desert in ‘n pre-heated oven at 180 degree celcius for 25 minutes.

Serve the Roly Poly with custard or ice-cream.

Source

06 October 2010

Recipe: Easy Banana Bread

What you need

2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon mixed spice (I didnt have but used 1/2 cinnamon and 1/2 ginger)
150g soft butter
1 cup brown sugar
2 eggs beaten
1 cup mashed bananas (the riper the better)

The process

Oven temp 180 degrees celsius

Cream the butter and sugar in a large bowl with electric beaters until soft, Add the eggs and beat well, add the mashed banana and mix well.

Sift in all the dry igredients and mix to a smooth batter and mix well again.

Pour into a lightly greased loaf tin and pop into the oven for 35-40 minutes. Check at 35 minutes with a toothpick and if it comes out clean you’re done.

Remove from tin and let it cool for about 10 minutes on a wire rack.

Source

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