An Excellent Chocolate Cake

Always looking for a recipe to feed several people. Namely The Staff at St Andrews
I found this on a previous post 
I got this recipe from my daughter Katie
She found it in a Cook book called The Cake Bible
It is very moist and delicious.
At this time, I just served it as it, but I think it lends itself to being cut in half and filled with say some whipped cream, or you could do a layer of the icing
That also would be good

My friend Catherine gave me this great hint.
Warm your sugar before creaming. It makes life so much easier.
Try it…it works
So you need

Also as an addition, I added a cup of Craisins
I love their citrusy bite

125 gms softened butter
2/3 cup sugar warmed
½ cup icing sugar
2 eggs room temperature

1 ¼ cup SR flour
1 teaspoon baking soda
½ cup cocoa
Pinch salt
1 cup Craisins

1 cup milk
1 teaspoon vanilla

Heat oven 180C
Grease and flour your tin.
I like to line the bottom with a circle of baking paper.


Cream butter and sugars
Add eggs one at a time
Beat well

Sift dry ingredients
Add Craisins to the dry ingredients
Mix milk and vanilla

Add dry ingredients milk mix alternately


Bake 40-50 minutes check after 35 minutes cake is ready when a skewer comes out clean
I found it took 40 minutes in my oven
Let cake sit on a rack for 10 minutes in the tin then turn out and cool.
It’s important that the cake is cold before you iced.

I was going to make a Ganache icing but I didn't have any cream, so I searched the net for
an icing made with Chocolate Chips and Icing Sugar
I found this one on Food Network.com and it worked
Doesn't have the fabulous dark colour of a Ganache but tasted good
This is Courtesy of Giada De Laurentiis

Ingredients

1/2 cup (1 stick) butter, at room temperature
3 cups icing sugar
1/4 cup whole milk, at room temperature
1 teaspoon pure vanilla extract

Directions

In a medium bowl, using an electric hand mixer, 

beat the butter until light and smooth. 

Beat in the icing sugar, milk and vanilla until smooth and creamy.

Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. 

Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. 

Remove the pan from the heat. 

Add the melted chocolate to the vanilla frosting and stir until smooth.

Ice your cake

When I originally made this cake I frosted it with a raspberry frosting and filled it with berries 

It looked beautiful, so if you would like to see that

Click here

I see there is an interesting Savoury Tea cake on that same post. Nice to serve with drinks

Salad Nicoise - My Take on It

What I love most about Salad Nicoise, is how beautiful it is. So colourful
Also an excellent lunch dish when you are having friends over
This was always a winner when we were on the boat.
Some crusty bread on the side. Superb

The good thing is that you can prep in advance
Just assemble just before serving

It's really up to you what you add, there are arguments. Potatoes or Not, Green Beans or not
What must be in is Tuna, Black Olives, Capers,  Eggs, Anchovies, Crispy lettuce and Tomatoes

So here is my take on it
Amounts entirely up to you
I have set some guidelines below

1 tin good tuna in Olive oil
1 tin Anchovies
1 hard boiled egg per person, peeled and quartered
1 med potato per person
1 Red onion pickled Recipe below
Roasted peppers
Green beans

Cos or Iceberg lettuce
Handful chopped Parsley
Cherry Tomatoes Halved 
2-3 Tablespoons capers

French dressing

So preparation as follows

Peel and chop potatoes
Cook in salted boiling water till just tender
Drain and toss with 2-3 tablespoons french dressing

Red Onion
1 red onion, peeled and finely sliced
½ tsp dried oregano
5 black peppercorns
2 tablespoon white balsamic vinegar
Juice ½ orange
½ tsp sea salt
1 bay leaf
½ tsp ground cumin

Bring a small pan of water to the boil
Blanch the sliced onions for about 30 seconds
Drain
Place in a glass or ceramic bowl
Cover with the other ingredients
Marinate for at least 1 hour
The onions will turn a vibrant pink. Pretty as.

Roasted Pepper
Lightly oil whole capsicums  
Into 190C oven for about 30 minutes till skin  blisters
Place in a bowl cover with plastic wrap and let cool
Then pull the skin off over the bowl
Reserve the juice
Remove seeds and slice
Place in a container
Season with Sea salt and ground black pepper
Drizzle with some Extra Virgin Olive Oil  
Also pour over the reserved juice
Let sit and marinate

Green Beans
Top and Tail beans
Cook in boiling salted water for about 3-5 minutes till just cooked
Drain and toss with French Dressing 
Set aside to cool

Tomatoes
Cut in half, season with Salt and pepper
Toss with some French dressing and mix in some chopped parsley

So to serve

Layer with lettuce on the bottom,
then I layered down slices of capsicum
Potatoes
Green Beans
Scatter over the red onions
Cover with Cherry tomatoes
Place quartered eggs around the outside of the platter
Break up the Tuna and place over the top
Dot with olives
Lay down the anchovies

Sprinkle over the remainder of the parsley 
Drizzle French Dressing over the top and serve

Once again, ... just to prove how pretty it is

If you like Apple Shortcake - Try Strawberry Shortcake

Only a couple of weeks ago I posted a delicious Apple Shortcake
Now there are strawberries Galore
I had a punnet sitting on the bench and thought perhaps I could substitute Strawberries, for the Apples

What a good idea
So I am off to visit the Beloved with Strawberry Shortcake in hand

Click here for the recipe for the Shortcake

Follow the recipe for the Shortcake
To prepare the Strawberries
Slice and sprinkle with a couple of spoons of sugar
You do need to do this
Pre-heat the oven to 180C

So make the Shortcake
Cut the dough in half
Roll both halves out, to about 1.5 cms thick
Spread with the srawberries

Add the other half on top
Press edges to seal

Brush with a little extra milk and sprinkle a little sugar on top

Bake for about 18-20 minutes
Cut when hot and devour

Warm Goats Cheese with Sherried Figs and Onions

I posted this recipe in 2007. I was on nibbles for dinner with the family the other night.
I knew somewhere, I had a warm goats cheese recipe, and I also remember it being very popular.
Below is the original recipe, as usual, I didn't have all the ingredients, no time to go to the shop...
so I made do.

So instead of Figs, Sherry, and Rosemary, I used, Craisins with Rum, Mint and Basil
Also, you don't have to go to the expense of Soft Goats Cheese,
I had some Goats Feta in the fridge, it was perfect
What a find

Perfect for these parties coming up

Warm Goats Cheese with Sherried Figs and Onions

300 gms soft goats cheese.

2 onions sliced finely
2 tablespoons extra virgin olive oil
4 cloves garlic chopped
2 sprigs rosemary
Sea salt and freshly ground black pepper

10 dried figs sliced
50 mls water
¼ cup Sherry

For the alternative
1 250 gm pkt Goats Feta

2 onions sliced finely
4 cloves Garlic finely chopped
2 tbs each of chopped mint and basil
Sea salt and freshly ground black pepper 

1/2 cup craisins
50 mls water
1/4 cup Rum
 
Method is the same for both flavours

First place fruit in saucepan add water and booze
Bring to simmer turn heat off and leave to steep.
This will plump up the fruit.

Meanwhile sauté onions and garlic in extra virgin olive oil with herbes
Season with salt & pepper
Till soft and translucent
Mix in fruit, which will probably have soaked up all of the liquid


Break up goats cheese into gratin dish
Pour over onions and fruit mixture
Into 170C oven for 20minutes

Serve with slices of fresh baguette or maybe even croutons.

I took this picture before the cheese was completely covered with the fig onion mix so that the method is shown

Christmas Entertaining- Food to Have with Those Christmas Drinks - Go Italian Flavours

It is that time of year again and
the Jolly, Deck the Halls With Boughs of Holly Season, is once again, upon us.

So let’s add to the usual suspects, some Italian inspired bites
I am really keen on my pinwheels and they are always popular.
So many ideas for flavours
This year, The wonderful Italian Flavours
Tomatoes, Basil and Parmesan

This is so simple and you can prepare ahead,
in fact they need to sit for at least 2 hours, the longer the better in fact

Remove from fridge just before you need them,
Slice, brush with egg wash and bake
Yumo

I use the bought Pastry Sheets.
Quantities are really up to you, depending on how many you want to make.
I make up my simple tomato sauce, for the base
If you don’t use it all, you can pop into a container and keep for a later date

So Ingredients

Tomato Sauce
1 can good preferably Italian chopped tinned Tomatoes
2 cloves garlic, peeled and finely chopped
2 tbs Olive oil
Sea salt and freshly Ground Black pepper
Good pinch of sugar
Splash red wine vinegar

Gently heat olive oil in a pot and add the garlic
Let cook for a couple of minutes, just to soften, don't overcook it will become bitter

Add tomatoes
Stir, season to taste with Salt, Pepper, and Sugar
Let simmer gently till it becomes quite thick
Add splash of vinegar

Put aside to cool

Sheets of Flaky puff pastry
Bunch Basil leaves
Parmesan cheese finely grated

1 egg beaten with a splash of water

Lay out the pastry on the bench
Cover 2/3 of it with the Tomato sauce
Cover with Basil leaves

Grate Parmesan over

Brush to the empty 1/3 with the egg wash
Reserve the egg wash for cooking
Roll up and press down to seal

Cover and into the fridge for at least 2 hours
Overnight is better
Heat oven to 200C
Cut into slices
Place on lined baking sheet

Brush with remaining egg wash
Bake for 16-18 minutes, until golden It may take a little longer, depending on your oven

Keeping on the Italian theme…everyone likes Club Sandwiches
It’s one of the times, that only Supermarket Bread will do.

So I thought Caprese Salad
Tomatoes, Basil and Fresh Mozzarella

I’ve done quite a bit of research on Club Sandwiches, which includes, eating plenty of them!
also reading up on tips.
If you are watching your weight, well, maybe, only eat one.

Make sure you use plenty of butter, this protects the bread from getting soggy
Make sure your fillings are well seasoned and moist

Cut the crusts off, very important
Once again quantities, this is up to you.
So these are the ingredients for the Salad Caprese Club Sandwich

Nice ripe tomatoes, finely sliced,
Sit on paper towels for at least 10 minutes to absorb excess moisture
Bunch of basil leaves
Fresh Mozzarella, I used Boccacini sliced
Packet of sliced bread
Softened Butter
Sea Salt and freshly Ground Pepper

You need 3 slices of bread for each whole sandwich
Place slices of bread on the table
Butter the bread
Cover with slices of tomatoes
Place leaves of basil on  top

Season with S & P
Place another slice on top butter side down
Butter the top side of that
Cover with sliced cheese

Season with S & P
Cover with another slice of bread... Butter side down
Press very firmly,
Cut off the crusts
Slice into 3

or for pretty little sandwiches, cut into triangles

Place on serving plate
Cover with damp paper towels, till ready to serve
If making further ahead, also cover with plastic wrap
But I suggest when using tomatoes, eat as soon as possible

So so yummy

Some other ideas for fillings
Just add seasoning to your taste

Chopped chicken,
Spring onions finely chopped
Chopped parsley
Grated Cucumber (squeeze all of the juice out before using)

3 tablespoons Mayonnaise
1/2 tsp Dijon mustard
Squeeze Lemon juice
Sea salt and freshly Ground Black Pepper
Mix all the mayo ingredients together

Add enough of the Mayo mix to the chicken etc... to make a nice moist filling
Rocket (Arugala)


Hot smoked salmon
Gherkins finely chopped

3 tablespoons Mayonnaise
Touch of gherkin vinegar
Sea salt and freshly Ground Black Pepper
Mix all mayo ingredients together 

Once again. add as much of the Mayo mix, to the salmon as needed


Rocket

So, with the two fillings above
Make the protein layer the bottom layer

Cover with bread
Then keep the rocket separate,
Season
Top with final slice of bread

Seared Cumin-Spiced Prawn and Cous Cous Salad with Green Tahini - Created by Sarah at The Ponsonby Bistro

Earlier this month, I was asked to help, behind the scenes, at the excellent
Festive House Tour, held each year in Auckland
10 accommodating families, open their homes to visitors, to raise money for
this years Charity... World Child Cancer’s Pacific Chapter Appeal
Each house is assigned a stylist, to dress the house for Christmas, plus a Chef from an Auckland Restaurant.
The house I was working in was in Parnell, and our Chef was Sarah Conway, from Ponsonby Bistro.

Not only did they supply a delicious Cous Cous Salad but also, Melissa Morrow,  Front of House at The Bistro, made a delicious Punch.

The salad was so yummy, I asked, and was given permission by Sarah, to post the recipe on my blog
It is perfect for summer. Think Boxing Day Lunch, Think any hot Summer day
Even though I look a bit po-faced pictured below, with Melissa, on the left, serving a little, salad and Sarah beavering away, creating...
I really enjoyed my day, picking herbs, helping serve, taking the money
Just  my cup of tea,

So below, is the recipe,  Serves 10-12 people.
Cheeky little Rose on the side
Perfect lunch

Ingredients (serves 10-12)
Salad
1kg frozen tiger prawn meat 
3 cloves garlic, minced

2 tsp salt


1 tsp sugar
11/2 tsp dried chili flakes
4 tsp cumin seeds, toasted and ground
2 big or 3 small lemons, juiced and zested
2 cups couscous, cooked as per packet instructions
1 cup golden raisins
1 cup sliced almonds, toasted (plus a few extra for garnishing) 
Large bunch spring onions, washed and sliced thinly
Good olive oil

2 punnets cherry tomatoes, 
3 baby gem lettuce, washed and leaves pulled
Salt and pepper
Extra lemons for serving 


Dressing
300ml Tahini
450ml water
1 cup each of mint, coriander and parsley, set a bit of each aside for garnishing
1/2 tsp honey 1/2 tsp salt 

Method
1: Cut each prawn into three, and marinate with garlic, salt, sugar, dried chili and cumin.
ideally, leave overnight. or for at least 2 hours.


2: Make dressing by whizzing together, the tahini, water, herbs, honey and salt in a food processor until really creamy and green.


3: Add lemon juice and zest to couscous, 
then add raisins, almonds, spring onions, and a big splash of good olive oil. 
Mix until combined.


4: Sear the prawns in a hot pan with a little olive oil until just cooked through.
When cool, combine with the couscous salad.
Season to taste with salt and pepper.


5: Quarter the tomatoes and toss in a bowl with a little salt, pepper and olive oil.


6: Arrange the washed lettuce leaves around a large serving platter.

Pile the Prawn Couscous in the middle. 
Drizzle with green tahini
 and scatter over tomatoes, extra herbs and almonds. 
Tuck in some extra lemon wedges, and
serve the rest of the Green Tahini in a dish on the side.

Just had to add photos of the beautiful mint and lemons, just love the colours

Apple Shortcake - Best way to use up extra Apples

 

I'm always trying to think of nice things to make, as a Treat for My Beloved and the Wonderful Staff at Marino Ward,
As luck would have it my friend Mary gave me some apples, They needed some urgent attention.
Solution Apple Shortcake
Sourced from the Trusty Edmonds Cookery Book
A cooking Bible for New Zealanders... for ever

Every child,  that leaves home should be given one, to start them off in their new lives
All basic food groups covered

This Apple Shortcake is so so simple and very delicious.
I thought that I should double the recipe, so that I could get many pieces
I actually made 2 batches, one for the bottom and one for the top
Rather than 1 large one
Worked well
The Quantities below, are for one batch

225gms Flour
1 tsp Baking Powder
Pinch salt
125 gms Butter
1 egg
Milk about 2 tablespoons
 
1 dessertspoon Sugar
3 medium apples peeled, cored and thinly sliced

Topping
Milk and some extra suger
Pre heat oven to 180C

Sift flour, baking powder and salt into a large bowl
Grate the butter into the flour
Rub with your fingers till it resembles breadcrumbs
Meanwhile whisk together egg and milk 
Add to flour mix
Stir
Add milk and blend together with your hands
Knead together lightly, to make a nice dough
Do not overwork

Cut in half and roll out to about 1.5 cms thickness
Lay on a lined baking tray
Cover with sliced apples
Sprinkle evenly with sugar

Meanwhile roll out other half to same size
Cover and press down lightly
Push the edges together

Brush with some milk and sprinkle with extra sugar

Bake for about 20 - 30 minutes tyill golden
I found it took about 25 minutes

Cut into squares while hot and devour

Cooks treat, I tided up the edges and wolfed down the delicious pieces
It was very popular, with inmates and staff alike.

Breakfast Muffins - Viva Les All Blacks

Thanks to my friend Lorraine Woods, (who sent me a video by Tip Hero
Check out their website here )
We were able to enjoy a fabulous, non French, Breakfast, to accompany
the Magnificent Quarter Final between the All Blacks and The French

First we had a Bloody Mary and then these wonderful little Omelet Muffins

So so simple and very tasty

Just assemble and then pop in the oven
Just served with a Sriracha sauce on top , for that little extra kick
and a piece of buttered Vogels's Toast
Superb
They are so light, probably because there was a little baking powder added to the mix
Delicious

So for 3 people... 2 muffins each
I used the Texas Muffin Tins

1 large shallot, peeled and finely chopped
1/2 re pepper finely chopped
3 rashers bacon finely chopped
A little olive oil
Grated cheese

Butter to grease the tins

8 eggs
1/3 cup milk
3/4 tsp baking powder
1 tsp olive oil
Sea salt and freshly ground black pepper
Heat the oven to 190C
Lightly grease the muffin tins

Meanwhile lightly sauté the shallot, pepper and bacon in a little olive oil
till just soft

Beat together, the Eggs. Milk, Oil, Baking Powder, Salt and Pepper
Divide the sauté vege into the bottom of the greased tins

Place a good amount of grated cheese on top

Top up with the Egg mixture

Bake for 18-20 minutes
Let sit in tins for a few minutes

Then serve

Viva Les All Blacks
Sorry France

Blinis - Another way to serve - Try Prawns

Recently I posted a recipe for Yummy Blinis click here for the recipe
I made a couple of changes
First, defrosted then roasted a bag of Prawns
as below

Just toss the defrosted prawn tails with a slosh of Olive Oil
Some sea salt 
A grind of Freshly Ground Black Pepper
Grated zest of a lemon

Into a 200C oven for just 6 mins
Remove from the oven
Squeeze juice of 1 small lemon and mix 
Cool
Take about 8-10 cooked prawns and chop finely 
Make a batch of the blini mixture
add the prawns and 
1 tablespoon lemon zest
Leave to rest in the refrigerator minimum 30 minutes
Then cook and set aside



Meanwhile, prepare some Cream Cheese for the topping
Whip together 1/2 cup cream cheese with a tablespoon of chopped parley
Grind of black pepper
1 tsp grated lemon zest
2 tbs of a good olive oil
Spread over cooked blinis
Top with a cooked prawn and little bit of chopped parsley

Another cream cheese flavouring, try this one
Using bread and butter pickles
They add a crunch and that sweet and sour
Oooh just special

1/2 cup cream cheese
4-5 slices of bread and butter pickles
about a teaspoon of the juice
Zest of half a lemon
2 tablespoons chopped chives Pinch salt and good rind of freshly ground black pepper
Spread on the blinis and pop a prawn on top
Delicious

Below:
Everything packed up ready to take to Granddaughter Sophia's 18th Birthday

Seems like it was months ago she was this beautiful baby

I also provided some Pinwheels with an Italian Flavour, Tomato, Basil and Pecorino Cheese and 

Little mushroom filled bread cases

We just warmed them up

All perfect with drinks

Cauliflower - So Trendy - So Tasty - This Recipe Not Paleo Though

In fact this is from Ottolenghi’s “Plenty More” book
I love his recipes and this is a winner
Cauliflower Cake

When I started to cook this little delight, I realised that I had forgotten to top up my cheddar cheese supply, so instead of running out to the supermarket.
I used the Castello White Cheese that I had in the fridge
It was delicious but was very rich, next time I will use  Cheddar or Parmesan

To serve, I just sautéed some mushrooms, garlic and spinach
Very tasty.

With the leftovers, Popped some beetroot relish on the side. Yum
I reckon served with a  lovely crisp Salad and some French Bread. That would be superb

1 small cauliflower, outer leaves removed, broken into 3cm florets (450g)
1 medium red onion (170g)
75ml olive oil ½ tsp finely chopped rosemary
7 eggs
15g basil, chopped
120g plain flour, sifted
1½ tsp baking powder
⅓ tsp ground turmeric
150g coarsely grated Parmesan, or another mature cheese
melted butter, to line the tin
1 tbsp white sesame seeds
1 tsp nigella seeds salt and black pepper

Preheat the oven to 200ºC/180ºC/Gas Mark 4.
Place the cauliflower florets in a saucepan and add 1 teaspoon of salt.
Cover with water and simmer for 15 minutes, until the florets are quite soft:
they should break when pressed with a spoon.
Strain and set aside in a colander to dry

Cut 4 round slices, each 0.5cm thick, off one end of the onion and set aside.
Coarsely chop the rest of the onion and place this in a small pan, with the oil and rosemary.
Cook gently for 10 minutes on a medium heat, stirring from time to time, until soft.
Remove from the heat and set aside to cool.
Transfer the cooked onion to a large bowl, add the eggs and basil, whisk well and then
add the flour, baking powder, turmeric, Parmesan, 1 teaspoon of salt and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up all the florets.

Line the base and sides of a 24cm springform cake tin with baking parchment.
Brush the sides with melted butter, mix together the sesame and nigella seeds and toss them around the inside of the tin so that they stick to the sides.

Tip in the cauliflower mix and arrange the reserved onion rings on top. 

Place in the centre of the oven and bake for 45 minutes, until golden-brown and set:
a knife inserted into the centre of the cake should come out clean.
Remove from the oven and leave for at least 20 minutes before serving:
it needs to be served just warm, rather than hot, or at room temperature

Flavours of Morocco - Pinwheels - Perfect to have with drinks

Off to a Family dinner. Theme is Moroccan.
I frequently make my Pastry Pinwheels for pre-food drinks
Always very popular and I have developed many different flavours, so why not Moroccan
Here is my little Cooks treat. Yum

 As luck would have it, in my fridge and pantry, I had enough interesting goodies that would deliver what I was wanting
I haven't put quantities, use as much or as little as you like

In this case, I had some Goat Feta, the crumbly kind
But a soft Goats cheese would be best
Actually that is quite expensive, so I usually use Feta

For some other flavour ideas of these yummy pinwheels… click Here

By the way, I used two products from Local Chef’s and I want to mention them, as I find both excellent

   









 Al Browns Orange and Chili Olive Oil

 Simon Gault's Moroccan Seasoning







Ingredients
Sheets of Frozen Puff Pastry
Goats Feta Cheese
Zest of 1 orange
Slosh of Al Brown’s Orange and Chili Olive oil
Black Olives stoned and chopped
Semi dried tomatoes in oil (I used a tablespoon of this oil as well)

Simon Gault’s Moroccan Seasoning
Beaten egg

Lay out the pastry on the bench
Mix together, the Feta, Orange zest, Orange and Chili Olive Oil
Plus  1 tablespoon Moroccan Seasoning
Beat till you can spread it

Cover bottom 2/3 of the pastry sheet
Sprinkle over the olives and the semi dried tomatoes

Brush the beaten egg over the top third of the sheet
Refrigerate the egg in a container, to finish off the pastries

Roll up,
Press down gently

Cover and chill for at least 2 hours, overnight is fine
Heat oven to 200C

Cut into pinwheels and place on baking sheet covered with baking paper
Brush with reserved beaten egg, sprinkle over with some more seasoning
Bake for about 15 minutes, till golden and crisp

Best served just warm or room temperature to get the best flavour
Delicious

And my word, they went very well with
Helen’s Celery Gimlet, which is divine.

Bloody fantastic, even if I do say so, my self