Monday, 26 September 2016

Black Forest Cake

Black Forest Cake

Ingredients :

  •   Refined flour – 60 gms
  •  Cocoa powder – 60 gms
  •  Baking powder – ¼ tsp
  •  Soda bi-carb – a pinch
  •  Sugar – 120 gms
  •  Eggs – 4
  •  Melted butter – 120 gms
  •  Vanilla essence – 2 drops

For decoration:
  •    Whipped cream – 200  gms
  •  Grated chocolate –  15 gms
  •  Walnuts or broken  cashew nuts
  •  or cherries – 50  gms.

Method :

Line and grease two 175 mm diameter cake tins.

Sift flour, cocoa, soda bicarb and baking powder together twice.
Beat eggs and sugar over hot water till thick like custard sauce. Add vanilla essence.

Fold in lightly the sieved flour and melted butter, adding a little water to get pouring consistency.

Put the mixture in the tins and bake at 400º F for about 20 minutes.
Cool and sandwich together with the fresh cream and put a thick layer of cream on top.

Finish off the decoration with chopped nuts on the sides and grated chocolate on top.

Thursday, 22 September 2016

Basil Pesto

Basil Pesto   (  Makes 1 cup )


2 cups packed ,fresh basil leaves, washed and dried

1/2 cup freshly grated parmesan cheese (optional)
1/2 cup extra virgin olive oil
1/3 cup pine nuts, walnuts or pistachios
3 medium sized garlic cloves
Salt and pepper to taste


1. Combine the basil in with the nuts, pulse a few times in a food processor. Add the garlic and cheese and pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape the sides of the food processor with a rubber spatula. Add a pinch of salt and pepper to taste.

Chicken Pesto Wrap

Chicken Pesto Wrap


   2 whole wheat tortillas
 2T pesto (homemade-see recipe below or store bought)
 2 thin slices provolone cheese (optional)
 1 chicken breast, cooked and sliced
 1/2 cup sliced mushrooms, crimini or baby bella
 1/4 cup sundried tomatoes (dried)
 ½ cup baby spinach, washed and dried


1. Lay tortillas out on a flat surface. Spread 1 tablespoon of pesto on each tortilla down the center. Place 2  slices of provolone on top of the pesto, along with half of the chicken, mushrooms, tomatoes and spinach in each    tortilla.

2. Heat a flat pan or skillet over low/medium heat on the stove. Fold each tortilla into thirds, creating a flat  surface on both sides.

3. Depending on your pan size cook one or both of the wraps for about 3-5 minutes on each side or until golden brown and cheese is melted.