2 cups yoghurt
4 cups sugar
1 ½ cups oil
4 eggs
6 cups flour
Baking powder
1 packet vanilla sugar (or about 1 tsp vanilla essence)
½ cup chocolate, grated (or melted)
1 tsp cocoa
Icing sugar, to serve
(1 cup = 125ml)
Mix yoghut, sugar, oil, eggs and vanilla until creamy. Mix in dry ingredients, pour into cake tin (traditionally a ring), bake at 180°C for around 30- 45 minutes.
What do the food critics say? The kids ate it, and they don't always eat chocolate cake.
What does the cook say? I have eaten but not made this - it looks easy though.
Source
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Wednesday, September 21, 2011
Monday, September 19, 2011
Pumpkin Enchiladas with Mole Sauce
8 tablespoons (about) olive oil
1 cups finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons hot Mexican-style chili powder (or a milder chili powder if you wish)
3 tablespoons all purpose flour
1/2 ounce semisweet chocolate
3-4 cups cooked pumpkin, roasted, peeled, mashed and drained in a sieve
1 ear fresh corn on the cob, kernels removed, or 1 cup frozen corn
¾ cup cooked black beans
4 T fresh corriander
16 5- to 6-inch corn tortillas
1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
Heat 3 tablespoons oil in large saucepan over medium-low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes.
Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.
Peel and mash roasted pumpkin with a potato masher. Put in a sieve and mash some more. Let sit to drain out excess water. When drained, add corn, beans and chopped cilantro. Mix well.
Heat 3 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Lay tortilla in sauce. Spoon 3 T cheese on each tortilla. Add ¼ cup of pumpkin mix and a little sauce on top. Roll up tortillas. Arrange seam side down in prepared dishes. Repeat with remaining tortillas. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)
Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese.
Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes, then serve.
Source
1 cups finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons hot Mexican-style chili powder (or a milder chili powder if you wish)
3 tablespoons all purpose flour
1/2 ounce semisweet chocolate
3-4 cups cooked pumpkin, roasted, peeled, mashed and drained in a sieve
1 ear fresh corn on the cob, kernels removed, or 1 cup frozen corn
¾ cup cooked black beans
4 T fresh corriander
16 5- to 6-inch corn tortillas
1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
Heat 3 tablespoons oil in large saucepan over medium-low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes.
Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.
Peel and mash roasted pumpkin with a potato masher. Put in a sieve and mash some more. Let sit to drain out excess water. When drained, add corn, beans and chopped cilantro. Mix well.
Heat 3 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Lay tortilla in sauce. Spoon 3 T cheese on each tortilla. Add ¼ cup of pumpkin mix and a little sauce on top. Roll up tortillas. Arrange seam side down in prepared dishes. Repeat with remaining tortillas. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)
Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese.
Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes, then serve.
Source
English Toffee
1 cup sugar
1 cup SALTED butter (2 sticks)
1 T water
½ cup raw almonds (blanched or with skins)
½ cup semi sweet or dark chocolate chips, more or less
½ cup finely chopped walnuts (optional)
In a heavy bottomed pan, melt butter and sugar together on low (with water - adding a few teaspoons of water to the butter and sugar while they are melting keeps them from separating).
When melted, add almonds and bring heat up to medium high, stirring constantly. The mixture will puff up and foam as the water evaporates. Then suddenly it will collapse down into a thicker mass as it starts to turn brown.
Keep stirring until the candy becomes a dark caramel brown color. Test by dripping a small drop onto a plate - when ready, the drop will be brittle after it cools.
Pour out onto a cookie sheet and smooth with a spatula. After a few minutes, while still hot, sprinkle with chocolate chips. If you like, sprinkle with walnuts and press them into the chocolate - but it's good without the walnuts too.
Let candy completely cool before cutting it into pieces.
What do the food critics say? Is there any more? And can I have the recipe?
What does the cook say? It looks easy, but I lost the first batch I made due to the butter separating. Stir like crazy, even when your arm hurts, and keep the temperature even while it's cooking - don't take the saucepan off the hotplate.
Source
1 cup SALTED butter (2 sticks)
1 T water
½ cup raw almonds (blanched or with skins)
½ cup semi sweet or dark chocolate chips, more or less
½ cup finely chopped walnuts (optional)
In a heavy bottomed pan, melt butter and sugar together on low (with water - adding a few teaspoons of water to the butter and sugar while they are melting keeps them from separating).
When melted, add almonds and bring heat up to medium high, stirring constantly. The mixture will puff up and foam as the water evaporates. Then suddenly it will collapse down into a thicker mass as it starts to turn brown.
Keep stirring until the candy becomes a dark caramel brown color. Test by dripping a small drop onto a plate - when ready, the drop will be brittle after it cools.
Pour out onto a cookie sheet and smooth with a spatula. After a few minutes, while still hot, sprinkle with chocolate chips. If you like, sprinkle with walnuts and press them into the chocolate - but it's good without the walnuts too.
Let candy completely cool before cutting it into pieces.
What do the food critics say? Is there any more? And can I have the recipe?
What does the cook say? It looks easy, but I lost the first batch I made due to the butter separating. Stir like crazy, even when your arm hurts, and keep the temperature even while it's cooking - don't take the saucepan off the hotplate.
Source
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