Heavenly Chocolate Cake

OK - This is a Nigella recipe but after we were gifted a cake by one of the parishioners it seemed wrong not to add it!

INGREDIENTS

Serves: 10-12

FOR THE CAKE

• 50 grams best-quality cocoa powder (sifted)
• 100 grams dark brown muscovado sugar
• 250 millilitres boiling water
• 125 grams soft unsalted butter (plus some for greasing)
• 150 grams caster sugar
• 225 grams plain flour
• ½ teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 2 teaspoons vanilla extract
• 2 large eggsb

FOR THE FROSTING

• 125 millilitres water
• 30 grams dark brown muscovado sugar
• 175 grams unsalted butter (cubed)
• 300 grams best-quality dark chocolate (finely chopped)

METHOD

Preheat the oven to 180°C/gas mark 4/350°F.

Line the bottoms of two 20cm / 8inch round sandwich tins with baking parchment and butter the sides.

Put the cocoa and 100g / half cup dark muscovado sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.

Cream the butter and caster sugar together, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn’t kill you.

While this is going on – or as soon as you stop if you’re mixing by hand – stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.

Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.

Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.

Divide this fabulously chocolatey batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.

Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.

But as soon as the cakes are in the oven, get started on your frosting: put the water, 30g / 2 tablespoons muscovado sugar and 175g / 1 1/2 sticks butter in a pan over a low heat to melt.

When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.

Leave for about 1 hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting.

• Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn’t.

ADDITIONAL INFORMATION

You may prefer to prepare this the other way round from me, and get the frosting underway before you make the cakes. Either way, read the recipe through before you start cooking (I shouldn't have to remind) to get the shape of things in your head, not least because the frosting is softer, stickier than you may be used to. While you're making it, don't panic. The mixture will seem very runny for ages once the chocolate has melted and you will think you have a liquid gleaming glaze, beautiful but unfit for purpose; leave it for about an hour, as stipulated, though, and it will be perfect and spreadable. It never quite dries to the touch, but this is, in part, what makes the cake so darkly luscious.

No Bake Cakes...

.... to be made at the front of church during all age worship!

Thanks to Rev Helen and friends.


Chocolate Biscuit Cakes

Ingredients

115g + 30g Melted Chocolate Butter
85g Golden Syrup
230g Melted Chocolate
60g Raisins
400g Digestive Biscuits.

Instructions

Mix the butter, syrup and raisins.
Add the crushed digestive biscuits and stir well.
Spoon the mixture into the cake cases.
Press down gently and then spread melted chocolate over the top.
Leave to cool and when hard......
EAT!



Rice Crispy Cakes

Ingredients

Rice Crispies
300g Melted Chocolate
100-200g Mini-Marshmallows
White & Pink Sprinkles
Chocolate Crispie Sprinkles

Instructions

Mix the chocolate, marshmallows and enough rice crispies to make a firm mixture.
Spoon the mixture into the cake cases.
Press down gently and then add sprinkles.
Leave to cool and when hard......
EAT!



Rocky Road Cakes

Ingredients

Crushed Digestive Biscuits
200g Melted White Chocolate
100g Mini-Marshmallows
100g Maltezers
Chocolate Spaghetti Sprinkles

Instructions

Mix the chocolate, marshmallows and maltezers.
Add sufficient crushed biscuit to make a firm mixture.
Spoon into the cake cases and press down gently.
Sprinkle on the chocolate spaghetti.
Leave to cool and when hard......
EAT!

Shortcrust Pastry

6oz margarine. (3/3 with lard)
6oz plain flour
6oz self-raising flour
Healthy pinch of salt
4tbsp water

Put all the dry ingredients in a food processor and add the water to make it come together.
Can put in the fridge for 30 minutes to get other ingredient ready but not crucial.
The roll out and use.

Most pies cook at 180C for 30-40 minutes.

Honeycomb

10 minutes preparation 10 minutes cook time

4tbsp golden syrup
1tbsp water
200g caster sugar
3tsp bicarbonate of soda


1) grease and line a 20cm square cake tin
2) in a large pan heat syrup and sugar- being to the boil then simmer on low heat for 5-10mins. Test the mix by dropping a little into the cold water - if it becomes brittle it's ready
3) remove the pan from the heat and add the bicarbonate of soda. Mix it quickly as it will foam up instantly.
4) pour immediately into cake tin. Leave to set at room temperature then break into bite sized chunks

Slow Cooker Recipes

http://www.bbcgoodfood.com/recipes/1977653/thai-beef-curry 

http://www.bbcgoodfood.com/recipes/2637/chicken-and-red-wine-casserole-with-herby-dumpling

http://www.bbcgoodfood.com/recipes/12841/braised-pork-with-plums

http://www.bbcgoodfood.com/recipes/1944/turkish-lamb-pilau

http://www.bbcgoodfood.com/recipes/12125/prawn-pea-and-tomato-curry

http://www.bbcgoodfood.com/recipes/4535/peach-and-almond-crunch-

http://www.bbcgoodfood.com/recipes/4680/spiced-poached-pears-in-chocolate-sauce

http://www.bbcgoodfood.com/recipes/784637/selfsaucing-jaffa-pudding

Chocolate & coffee truffle pots

• 200g dark chocolate
• 100ml strong coffee
• 4 tbsp favourite spirit, such as rum, brandy , Disaronno
• 400ml double cream
• 2 tbsp golden caster sugar
• cocoa powder , to serve

1. Break the chocolate into small chunks and tip into a bowl with the coffee and alcohol. Bring 250ml of the cream to the boil, then pour over the chocolate mixture and stir until the chocolate has melted and the mixture is smooth. Divide the mix between 6 coffee cups and leave to set overnight in the fridge.
2. To serve, whip the remaining cream with the sugar until just set. Spoon the cream onto the chocolate pots and serve dusted with cocoa powder so each cup looks like a cappuccino.

Per serving

543 kcalories, protein 3.0g, carbohydrate 28.0g, fat 45.0 g, saturated fat 25.0g, fibre 1.0g, sugar 27.0g, salt 0.04 g

Recipe from Good Food magazine, December 2007.

Chicken with tarragon cream sauce

Ingredients

• 4 breast of chicken
• 1 tbsp runny honey
• vegetable oil
• salt and black pepper

For the sauce

• 75ml/2½fl oz medium dry white wine
• 150ml/5fl oz chicken stock
• 2 sprigs tarragon
• 150ml/5fl oz double cream
• 2 tbsp chopped tarragon

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.
2. In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey.
3. Roast until cooked through - about 20 minutes. Remove the chicken from the pan and keep warm while you make the sauce.
4. Pour off any excess fat, add the wine and bring to the boil, scraping to make sure you include any of the juices from the chicken. Reduce until you're left with a couple of tablespoons of richly flavoured liquid.
5. Add the stock and the sprigs of tarragon, bring to the boil and reduce by a third.
6. Stir in the cream, bring to the boil and allow to reduce a little before removing the sprig of tarragon and adding the fresh chopped herb.
7. Adjust the seasoning and serve spooned over the chicken.
   
   
   c/o The Beeb.  Thanks.

Tiramisu

• An 8" square dish
• 500g mascapone cheese
• 1 can condensed milk
• 1 pack trifle sponges
• Half & half mixture of strong coffee and Marsala (or sherry)
• Cocoa powder

1. Beat the milk and cheese together until firm.
2. Cut sponges in half (depth-wise) and use half of them to layer the bottom of the dish.
3. Pour over enough liquid to soak.
4. Cover with half of the cheese mix.
5. Sift over with cocoa powder.
6. Repeat

Enjoy

And please suggest any details I am planning on adding but haven't got round to yet.  Thanks.  :-)

Christmas Cake

GRANDMA’S CHRISTMAS CAKE

Ingredients

12oz Self raising Flour

1 tsp Cinnamon

1 tsp Mixed Spice

½ tsp Salt

1 lb Currants

8 oz Sultanas

8 oz Raisins

4 oz Mixed Peal

4 oz Glace Cherries

4 oz Almonds

Grated rind of 1 Lemon

8 oz Margarine (or Butter)

8 oz Soft Brown Sugar

1 tbs Black Treacle

4 Eggs

4 tbs Sherry

Sift flour, spices and salt into separate basin

Mix dried fruit, mixed peal and  halved floured cherries in large bowl.

Blanch almonds and chop (food processor) and mix with grated lemon rind

Beat eggs and sherry lightly

Cream sugar, marge and treacle.

Mix flour mix and egg mix into above alternately (do not over beat)

Mix in nuts and fruit thoroughly

Double line a 9” tin with greased greaseproof paper (or magic carpet)

Place mixture in tin. Smooth - slightly ‘dishing’ centre to prevent over rising

Line outside of tin with a double thickness of brown paper

Place in preheated oven @160 - 150 C for 1½ hours

Cover top with loose sheet of brown paper

Continue cooking for approx 2hours @ 120 – 140 C

Test with a skewer

Leave in tin until cold

Remove all lining and place in tin foil

“Feed” every few days with Brandy spiking with skewer and turning each time

Cover with Marzipan and leave for 48hrs

Ice with  (stiff) Royal icing and form peaks

Royal Icing
Whisk 2 egg whites, add 1 tsp of lemon juice, 1 tsp glycerine.  Sieve and beat in 1lb icing sugar until it holds peeks. (Can add 1 tbs boiling water & more icing sugar; also add a dot of blue colour if it looks a little yellow).
Apply to top of cake with pallet knife, smooth around sides and the peek up (only little on the side).  Decorate and the allow to set.  Add ribbon.

Mozzarella stuffed chicken in Parma wrap

Ingredients

4 skinless chicken breasts

175g (6oz) half-fat mozzarella, sliced

8 large basil leaves

salt and freshly ground black pepper

Sauce

1 x 400g can chopped tomatoes

4 spring onions

zest and juice of 1 lemon

2 tbsps chopped fresh parsley

1 smoked garlic clove, crushed

Method

1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Remove any fat from the Parma ham.
3. Place the chicken breasts on a chopping board.
4. Using a sharp knife, cut each breast across the centre to create a pocket.
5. Season with salt and pepper.
6. Place 2 slices of mozzarella and 2 basil leaves in the centre of each breast.
7. Wrap each breast with a slice of Parma ham and place in an ovenproof dish.
8. Bake in the oven for 30-35 minutes.
9. Place all the sauce ingredients in a small pan and heat gently. Remove the chicken from the oven and serve with the sauce.

Thanks to Rosemary Conley for this one.

Fruit Crunch – wheat and gluten free crumble.

Fruit Crunch – wheat and gluten free crumble.

Ingredients:

Stewed fruit of choice

2 ozs / 50gms / ½ cup of rolled oats

1 oz / 25gms / 2 tbsps cornflour

1 oz / 25gms / 2 tbsps ground almonds

3 oz / 75gms / ½ cup chopped nuts

2 oz / 50 gms / ¼ cup margarine

3 oz / 75gms / ½ cup demerara sugar

Method

Simply mix all ingredients together till a rough crumble forms.

Spread over lightly stewed fruit

Bake at 425f / 22oc / gas 7 (lower for fan) till crisp and coloured – appx ½ aqn hour.

It is possible to vary nuts / ground almonds and to add coconut.

Friends say it is good on its own without fruit

KEY LIME PIE

(adapted from Delia Smith recipe)

Ingredients:

Base

3½ oz Butter

6 oz digestive or crinkle crunch biscuits

1 ½ oz Grape nuts (cereal)

Filling

1 tbsp grated lime zest (3 limes)

5 fl oz limejuice (4 – limes or bottle)

3 large egg yolks

14 oz tin condensed milk

To finish

Crčme fraiche

Lime slices

Method

Set oven at 180 C

Crush the biscuits finely; melt butter; mix biscuit crumbs and grape nuts into butter. Press into dish well and up sides. Place on baking sheet on centre of oven for 10 –12 minutes or until golden brown.

Place egg yolks and lime zest into a large bowl and whisk for 2 minutes until thickened. Add condensed milk and whisk for 4 more minutes. Finally add lime juice – whisk again quickly and pour into prepared base.

Place in oven for 20 minutes or until it feels set when touched lightly. Remove from oven. When cool cover with ‘cling’ - chill until needed. To serve cut into slices with crčme fraiche for decoration.

PAPRIKA CHICKEN

PAPRIKA CHICKEN

Serves approx 5-6 people

Ingredients:

1.2kg or 2 ½ lb large pieces of diced chicken

50g or 1oz butter (it really does make a difference)

2tbs olive oil

2 onions –peeled and sliced

3 tsp Paprika

1 tsp caraway seeds

1/2tsp salt

250ml or 10fl oz stock (Take care of salt if you use stock cube)

1dst spoon corn flour soaked in a little water

¼ pt 5fl oz yoghurt or sour cream or crème fresh

Method:

In large lidded pan melt butter and oil cook onion, caraway and paprika and salt until onion is softening and going brown.

Add stock

When simmering add chicken and stir until it is all covered in liquid and the whole pan comes to a gentle simmer.

Cover and cook for 1¼ hour until tender.

Thicken with corn flour and add yoghurt just before serving

[For dairy free use appropriate fat instead of butter and remove portions required before adding yoghurt]

Can be cooked in oven – a little longer

Do not make too liquid - meat should be just coated in sauce

(Stolen from Sheldon!)

SWEET AND SOUR PORK

SWEET AND SOUR PORK

Ingredients:

1 ½ lb diced pork

2 onions (chopped)

1 green Pepper

15 oz Can Pineapple pieces (not cubes)

2 oz plain flour)

2oz butter

¾ Pint chicken stock (less if you use Pressure cooker)

2 tbs vinegar

2 tbs Tomato puree

1 tbs Worcester sauce

1 tbs brown sugar

4 oz mushrooms (button or cut into small pieces)

Soy sauce to taste

Method:

1. Lightly brown pork and onions (dry or in a little oil)
2. Stir in flour and cook for1 minute
3. Blend in stock and bring to boil
4. Add pineapple and juice
5. Add all other ingredients
6. Simmer for 1 ½ hours until tender
7. Serve with rice
   
   
   
   
      Thanks Pauline

Almond Butter Flour Free Fat Fighting Cookies!

260g almond butter
100g ground almonds
20g brown sugar
1 large egg
1/2 tsp baking soda
1/4 tsp salt

Beat the ingredients together, roll into small balls and bake for 10-15 mins ant 200C.


c/o Runners World Nov' 2011

Toronto Uni' - 37g of vitE rich almonds daily helped cut cholesterol by 9.4%
International journal of Obesity - eating 85g daily for 24 weeks helped lose 7% more weight.

Roulade

5 eggs

5oz caster sugar

8oz dark chocolate

1tsp instant coffee

4tblsp boiling water

to decorate,

1/2 pt double cream

icing sugar

• line a 9" x 13" tin with foil and oil it with vegetable oil
• separate the eggs and beat the yolks with the sugar until light and ropey
• put the chocolate, coffee and boiling water in a bowl and microwave until liquid
• beat the egg whites until stiff
• stir the chocolate into the egg yolk mixture (slow speed on kenwood)
• fold in the egg whites
• bake for 12-14 minutes at 180 C
• leave in the tin overnight
• turn onto a tea towl so that the bottom is uppermost and becomes the inside when rolled
• whip and spread the cream and roll
• if it cracks, that adds to the appearance :)

Rocky Road 'Biscuits'

Ooops, the last slice, photographed just in time.

• 125g/4½oz soft unsalted butter

• 300g/10½oz best-quality dark chocolate, broken into pieces

• 3 tbsp golden syrup

• 200g/7¼oz rich tea biscuits

• 100g/3½oz mini marshmallows (and can include chopped glace cherries and sultanas)

• 2 tsp icing sugar, to dust

  
  

  1. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.

  2. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.

  3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.

  4. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.

  5. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.

  6. Refrigerate for about two hours or overnight.

  7. To serve, cut into 24 fingers and dust with icing sugar.

  
  

  Thanks Nigella

Bread (Rolls)

Makes 13-14 rolls or two loaves.

425ml hand-hot water

1 tsp white sugar

2 easy blend yeast

700g strong white flour (slightly warmed)

1tsp - 1tblsp of salt to taste

10g butter

Seive the flour and salt into a large bowl and sprinkle the yeast over.

Add the butter in 1g chunks and rub into the flour mix - I do this by scooping up the mix and rubbing my fingers together letting the mixture drop back into the bowl. Continue until you don't get greasy fingers!

Dissolve the sugar in the water and slowly add to a well in the centre of the mix, stirring at first with a spoon before kneading it in the bowl.

You may need to add a little more water to mop up the last of the flour and then knead for 10 minutes.

I do this by holding one end of the dough with the knuckles of my left hand and pushing away with the palm of my right.

Return to the bowl and cover with a damp tea towel and leave to rise (1hr airing cupboard; 2hrs @ room temp)

Then knock the air out and knead for 5 minutes before dividing into two greased baking tins or splitting into 70g rolls and placing on silicone sheet on baking trays.

Cover with cling film coated in a little olive oil and return to rise for a further 30mins / 1hr.

Preheat the oven to 230C and cook for 30-40 mins (loaves) or 10-12 mins (rolls)

(A modified Delia recipe)

Moon Rock Buns

A special recipe brought home from the school space project!

225, self-raising flour

pinch of salt

100g soft margarine

75g mixed dried fruit

50g caster sugar

1 egg

milk

1. Preheat the oven to 200C and grease the baking trays. (or use silicone sheets)
2. Mix the flour and salt and run in the margerine. (I cheat and use the food processor)
3. Stir in the dried fruit and sugar.
4. Mix to a stiff dough with the egg and milk. (Not too stiff if you prefer moist 'rock' cakes)
5. Place in rough heaps on the baking tray and bake for 10-15 minutes.

Pancakes

Ingredients for 6 pancakes

4oz plain flour, 1 egg, 1/2 pint milk, Pinch of salt
or
100g plain flour, 2 eggs, 300ml milk, Pinch of salt & 1tbsp sunflower or vegetable oil

use oil or lard for frying, not butter

Sift the flour into a bowl, make a well in the middle and crack in the egg(s)

(I usually break them into a mug individually so that if I get shell in I can retrieve it more easily)

Beat the egg into the flour, gradually adding in the milk to make a smooth batter.

Cook in a medium hot frying pan, regularly greasing with a little oil and a square of kitchen roll.

Enjoy with sugar, lemon, syrup, honey, marmite, peanut butter, fried egg...

...any more suggestions?