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When I originally made this cake I frosted it with a raspberry frosting and filled it with berries 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