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.

Basil Pesto

Basil Pesto   (  Makes 1 cup )

Ingredients

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

Directions

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

Ingredients

   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

Directions

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.

CRISPY CASHEW CHICKEN

CRISPY CASHEW CHICKEN 

Ingridients

 2 egg whites

1 1/4 c. finely chopped cashew nuts

2 whole chicken breasts, skinned, boned and thinly sliced

2 c. peanut or vegetable oil

1/4 c. cornstarch

1 tsp. sugar

2 tsp. salt

1 1/2 tbsp. dry sherry.

Method:

In small bowl, combine cornstarch, salt, sugar and sherry.  In separate bowl, beat egg white lightly until just frothy.  Gradually add cornstarch mixture.  Stir gently until blended.  Place chopped cashews on plate.  Dip chicken slices into egg mixture, then coat with cashews.  Place on waxed paper.  Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.  Heat oil over medium to medium-high heat until it reaches 375 degrees.  Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon.  Fry until golden brown, about 2 to 3 minutes.  Remove from oil and place on tempura rack to drain and keep warm.

Continue frying remaining chicken pieces.  Makes about 32 appetizers.

Cavatelli Sausage With Broccoli

Cavatelli Sausage With Broccoli Ingridients:

1/2 lb. or 2 cups dried Cavatelli  or other small shell−shaped Italian pasta 1/2 lb. or 3 links sweet Italian Sausage 2 cloves garlic, minced 1 bunch broccoli 1 1/4 cup low−salt chicken  broth 1/4 cup raisins

1tbls.unsalted butter Parmesan cheese Method:

Squeeze sausage from casings  and saute in a heavy skillet or cast  iron frying pan. Stir until no longer  pink and sausage has broken down into small chunks. Remove sausage with slotted spoon leaving juices in pan.

Cut broccoli into 1 inch pieces  and saute in juices or drippings from  the sausage. Stir gently til it begins  to brown. Add garlic and saute 1 minute more.  Add broth and raisins  and simmer until the broccoli is tender,  about 3 minutes. Do not over cook.  Finally, add butter and stir to melt. Add,  with sausage, to cooked pasta  and serve with parmesan cheese.

Eggplant Parmigiana

Eggplant Parmigiana Ingridients

2 Small Eggplants; unpeeled  cut into 1/4−inch rounds 2 Eggs; lightly beaten 1−1/2 Cup Bread crumbs 1/2 Teaspoon Salt 1/8 Teaspoon Pepper 1 Garlic cloves  peeled and  halved 3/4 Cup Olive oil 20 Ounce Tomatoes, canned 1/3 Cup Tomato paste 2 Tablespoon Minced basil 1 Teaspoon Salt 1/8 Teaspoon Pepper 1 Cup Grated Parmesan  cheese 1/2 Pound Mozzarella cheese;  thinly sliced. Method:

Dip eggplant slices in eggs,  then in bread crumbs seasoned with salt  and pepper. Refrigerate 20 minutes.   In a large saucepan, saute garlicin 2 tablespoons oil for 1−2 minutes. Remove garlic and add tomatoes,  tomato paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat  oven to 350F. Brown eggplant in  1/4−inch oil in a large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top. Bake, uncovered,  for 30 minutes.

Hot Spinach and Mushroom Salad

Hot Spinach and Mushroom Salad

Ingredient

1 1/2 pounds spinach

2 tablespoons corn oil

4 ounces mushrooms -- slice thin

1 cup onions -- diced

4 teaspoons lemon juice -- fresh

4 teaspoons white vinegar

2 teaspoons sugar

black pepper -- fresh ground

2 tablespoons yogurt -- plain, low-fat

Method

Wash fresh spinach and remove all tough stems; drain well. In hot oil, saute mushrooms and onions until onions are wilted. Add lemon juice, vinegar, sugar and pepper; mix well. Stir in spinach and cook only until spinach begins to wilt. Remove from heat and stir in yogurt. Serve immediately. 

Apple Cider Salad

Apple Cider Salad

Ingredient

2  packages gelatin powder -- unflavored

2  cups apple cider

1/4 teaspoon salt

2  cups apples -- diced

1/4 cup            black walnuts -- chopped

1  tablespoon chopped parsley

cooking oil

lettuce leaves -- for decoration.

 

Method

1. Put 1/2 cup cold water into a small bowl. Sprinkle two envelopes.

(2 tablespoons) of unflavored gelatin on water. Let stand 5-10 minutes to soften.

Heat 2 cups apple cider until very hot; add salt. Remove from heat and immediately add softened gelatin. Stir until gelatin is completely dissolved. Have a 1 quart mold lightly greased with cooking oil. Do not use olive oil. Spoon about 1/2 cup of gelatin mixture into mold and place in refrigerator.

Chill remaining mixture until slightly thicker than consistency of unbeaten egg white. Just before large bowl of gelatin is desired consistency, dice apples and chop walnuts and parsley. Add this to the gelatin and place into the mold which already has thin bottom layer of gelatin. Chill until set.

Unmold onto serving plate which has been decorated with lettuce leaves; curly endive is a good choice.

Strawberry & Apple Loaf

Strawberry & Apple Loaf

Ingredients :

Self raising flour – 250 gms

Butter – 175 gms

Sugar – 175 gms

Cinnamon - ½ tsp

Castor sugar – 2 tbsp

Apple – 1 medium

Strawberries – 225 gms

Eggs, beaten -2

Orange zest, finally grated of 1 orange

Baking powder – 1 tsp

Method :

Heat oven to 180º C

Butter and line the bottom of a 9 x 20 x 13 cm loaf tin.

In a large bowl, rub the flour, butter and sugar together with your fingers to make fine crumb.

Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix into the cinnamon and castor sugar. Set aside.

Coarsely grate the apple down to the core and mix in with the eggs and the zest.

Stir the baking powder into the rubbed-in mixture in the large bowl, and then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don’t over mix.

Gently fold in 3 quarters of the berries with the metal spoon trying not to break them up.

Spoon into the tin and level.

Scatter the rest of the berries on top. Sprinkle over the topping and bake for 75-80 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done, the cake will feel firm, but test with a skewer to make sure.

Leave in the tin for 30 minutes before turning out, and then cool completely on a wire rack.

Peel off the paper before cutting. Will keep wrap in foil or in a tin for upto 2 days.

Tropical Fruit Gratin

Tropical Fruit Gratin

Ingredients :

Tamarillos – 2

Sweet Pineapple – ½

Ripe Mango - 1

Blackberries – 175 gms

Sparkling White Wine – 120 ml

Caster (superfine) Sugar – 115 gms

Egg Yolks - 6

Method :

Cut each tamarillo in half lengthways and then into thick slices.

Cut the rind and core from the pineapple and take spiral slices off the outside to remove the eyes.

Cut the flesh into chunks. Peel the mango, cut it in half and cut the flesh from the stone (pit) in slices.

Divide all the fruit, including the blackberries, among four l4 cm gratin dishes placed on a baking sheet and set aside.

Heat the wine and sugar in a pan until the sugar has dissolved. Bring to the boil and cook for 5 minutes.

Put the egg yolks in a large heatproof bowl. Place the bowl over a pan of simmering water and whisk until pale.

Slowly pour on the hot sugar syrup, whisking all the time, until the mixture thickens.

Preheat the grill (broiler).

Spoon the mixture over the fruit, Place the baking sheet holding the dishes on a low shelf under the hot grill until the topping is golden.

Serve hot.

Tips & Variations :-

Although boiling drives off alcohol in the wine, children do not always appreciate the flavour; so substitute orange juice if making the gratin for them. White grape juice or pineapple would also work well.

Victoria Sponge Cake

Victoria Sponge Cake

Ingredients :

Powdered sugar – 170 gms

Butter or margarine – 170 gms

Self –raising flour – 170 gms or plain flour with 1 ½ tsp baking powder

Eggs – 3

Vanilla essence – 1 tsp

Milk – ½ cup

Method :

Sieve the flour.

Take out the butter from the refrigerator 1 hour in advance

Cream the butter and sugar very well.

When the mixture is light and creamy, add the eggs, one at a time, beating each time thoroughly.

If the mixture curdles while adding the eggs, add a little flour before adding the next egg.

Finally, fold in the flour and add milk until the mixture forms a dropping consistency.

Add the vanilla essence.

Grease and dust two 175 mm diameter sandwich tins.

Pour half the mixture into each of the two prepared tins.

Bake in a hot oven at 400° F for 20 minutes.

Tips & Variations :-

Orange Sandwich: Add finely grated rind of 2 oranges when creaming the margarine and sugar. Fill with orange butter icing and top with orange glace icing.

Chocolate Sandwich: Instead of 170 gms of self raising flour, use 140 gms of the flour and 30 gms of cocoa. Fill with chocolate butter icing and top with chocolate glace icing.

Raspberry Triffle

Raspberry Triffle

Ingredients :

Trifle Sponges or Cubes of plain Victoria sponge or coarsely crumbled sponge fingers – 17 gms

Medium Sherry – 4 tbsp

Raspberry Jam – 115 gms

Raspberries – 275 gms

Custard – 2 cups, flavoured with 2 tbsp medium or sweet sherry

Whipping Cream – ¼ cup

Icing (confectioners’) Sugar – 1 tbsp

Toasted flaked (sliced) Almonds and Mint Leaves - to decorate.

Method :

Spread half of the sponges, cake cubes or sponge fingers over the bottom of a large serving bowl. (A glass bowl is best for presentation.)

Sprinkle half of the sherry over the cake to moisten it.

Spoon over half of the jam, dotting it evenly over the cake cubes.

Reserve a few raspberries for decoration. Make a layer of half of the remaining raspberries on top.

Pour over half of the custard, covering the fruit and cake. Repeat the layers. Cover and chill for at least 2 hours.

Before serving, whip the cream with the icing sugar until it forms soft peaks.

Spoon the sweetened whipped cream evenly over the top of the custard.

To decorate, sprinkle with toasted flaked almonds and arrange the reserved raspberries and the mint leaves on top. Serve as soon as possible.

Tips & Variations :-

Use other ripe summer fruit such as apricots, peaches, nectarines arid strawberries in the trifle, with jam and liqueur to complement the fruit.

Carrot, Orange and Banana Semolina Cake

Carrot, Orange and Banana Semolina Cake

Ingredients :

 Oranges- 2 

 Vegetable oil – 125 ml

 Plain flour -125 g 

 Carrots, grated – 275 g

 Baking Powder – 1tsp   

 Banana, mashed – 225 g

 Baking soda – 1 tsp        

 Egg whites – 3

 Castor sugar – 250 g      

 Dried cranberries – 60 g

Method :

Line the base of a 20cm round tin with a parchment paper.

Place oranges in a saucepan and cover with water.

Bring to the boil and simmer for 20 minutes or until oranges are soft. Drain, cool then cut into chunks removing pips. Mash with a potato masher until very fine.

Mix flour, baking powder, soda, sugar and semolina together in a bowl.

Mix orange, oil, carrot and banana into dry ingredients until combined.

Beat egg whites until stiff. Fold into cake mixture.

Pour the cake mixture into the tin. Sprinkle over dried cranberries.

Bake at 180°C for 1 ½ – 1 ½ hours or until the cake springs back when lightly touched.

Cool it in for 10 minutes before turning into a cooling rack.

Cut into slices and serve.

Apple cake

Apple Cake

Ingredients :

Butter – 175 gms, plus extra for greasing

Apples – 3 medium

Dates, halved, stoned and finely chopped – 100 gms

Eggs - 3

Self raising flour – 350 gms

Blanched hazelnuts, roughly chopped – 100 gms

Ground Cinnamon – 2 tsp

Sugar – 175 gms

               

Method :

Heat oven to 180°C. Lightly butter a deep 20cm loose-based or spring form round cake in, then line the base with baking parchment.

Melt the butter by heating it and then cool it for 5 minutes. Crack the eggs into the butter and beat well. Mix the flour with the cinnamon and the sugar.

Core and cut two apples (unpeeled) into bite-size chunks. Mix the apples into the flour along with the dates and half of the chopped hazelnuts.

Pour the egg and butter mixture into the flour mixture and gently stir together. Spoon into the tin, smooth the top.

Thinly slice the remaining apple (unpeeled) into circles, discard the pips, and then arrange over the top of the cake. Sprinkle over the remaining hazelnuts.

Bake for 50 mins-1 hr until the cake is cooked and risen. Check if it is done by pushing a skewer into the centre – it should come out clean.

Remove the cake from the tin, peel off the paper and transfer the cake to a wire rack. Cool completely. Keeps for up to 3 days.

Almond Apple Cake with Apple Sauce

Almond Apple Cake with Apple Sauce

Ingredients :

Eggs – 2

Sugar – 150 gms

Apple – 1

Plain flour – 140 gms

Blanched almond, roasted and

Baking powder – 1 ½ tsp

chopped – 130 gms

Orange juice – 60 ml

Orange marmalade – 4 tbsp

Slivered almonds – 30 gms

Egg white - 1

Apple sauce – 350 gms

Orange marmalade – 2 tsp

                                               

Method :

                                               

Method for the filling:                           

Grate unpeeled apple.

Mix apple, almonds and marmalade together.

Lightly beat egg white and mix into apple mixture. Keep aside.

Method for the cake:

Line the base of a 20 cm round cake tin with parchment paper.

Beat eggs and sugar together until light and thick. Sift flour and baking powder together.

Fold into egg mixture, alternately with orange juice. Spoon half the mixture into tin.

Spoon over filling, spreading to cover cake mixture.

Spread remaining cake mixture over the filling.

Sprinkle with slivered almonds.

Bake at180° C for 45 minutes or until an inserted skewer comes out clean.

Mix apple sauce and orange marmalade together.

Serve cake warm or cold with apple sauce.