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Sunday, February 24, 2008

Chocolate muffins:


Ingredients:

Flour 260g
Cocoa powder 60gr
Dark chocolate chopped 150gr
Baking powder 1½ tsp
Sugar 100gr

Walnuts 80g
Melted butter 120ml
Milk 240ml
Egg, lightly beaten 1
Vanilla 1 ½ tsp

Instructions:

Pre-heated oven to 190°C.

Sift the flour, baking powder, sugar and cocoa into a bowl.

Add the chocolate and walnuts then form a well in the centre. Pour the butter, milk, egg and vanilla into this and stir until just combined. Spoon the mixture into greased muffin tins until 3/4 of the way up the well.

Place in an oven and bake for 20 minutes, or until done.

Tuesday, February 12, 2008

White chocolate torte:

Ingredients:

Melted butter 100gr

Amaretto biscuits 300gr finely crushed

Whipping cream 600ml

White chocolate 300gr

Instructions:

Add the butter into biscuits and mix well. Place the biscuits into a loose based round tin and press it with back of a spoon. Freeze until cold.

Melt the chocolate in a bowl set over a pan of simmering water. Once the chocolate has melted, leave to cool.

Whip the cream. If the cream is very cold, leave it to warm up a little. Add the cream into the chocolate and mix well. Pour into the tin and chill until firm.

Monday, February 11, 2008

Salmon fishcakes:





Ingredients:

Salmon fillet 250gr

Smoked salmon 100gr

Bay leaf 2

Cooked Potatoes 500gr mashed and cooled

Dijon mustard 2tsp

Chopped tarragon 2tbsp

Ketchup 2tbsp

Plain flour 8tbsp

Eggs 2 beaten

Dried bread crumbs 200gr

Instructions:

Cook the salmon in a shallow pan with bay leaf, enough milk to cover and seasoning. Bring to a simmer for 6min.

Mix potatoes, mustard, tarragon and ketchup with salmon and smoked salmon until smooth.

Dust each cake with flour and dip in eggs, then in the bread crumbs, coating well. Chill for 20min.

Heat the oven to 200’c then fry the fishcakes in the little butter and oil until lightly coloured on both sides, then cook in the oven for 10min.

Double Decker mud cake:


Ingredients:

Butter 250gr

White chocolate 150gr

Caster sugar 400gr

Milk 250ml

Plain flour 225gr

Self raising flour 75gr

Vanilla essence 1tsp

Beaten eggs 2

Cocoa powder 2tbsp

Milk chocolate 500gr

Cream 250ml

Instructions:

Preheat oven to 140’c. Grease two deep cake pans; line bases and sides with baking paper.

Combine butter, white chocolate, sugar and milk in a bowl set over a pan of simmering water until smooth. Transfer mixture to large bowl; cool 15min.

Whisk sifted flours into mixture then whisk in essence and eggs; pour half of the mixture into one of the prepared pans. Whisk sifted cocoa into remaining mixture; pour into other prepared pan. Bake cakes about 40min. cool cakes in pans 5min; turn cakes, top side up, onto wire rack to cool.

Combine milk chocolate and cream in medium saucepan; stir over a pan of simmering water until smooth. Transfer to other bowl and cover; refrigerate, stirring occasionally, until chocolate mixture is of spreadable consistency.

Split each cooled cake in half. Centre one layer of cake on serving plate; spread with milk chocolate mixture. Repeat layering, alternating colours. Cover top and sides of cake with chocolate mixture.

Chicken Kiev serves with couscous salad:


Ingredients:

Slices medium red chilli 1

Slices medium green chilli 1

Chicken stoke 1 ½ cups

Couscous 1cup

Cumin 1tbsp

Sesame seeds 2tbsp

Butter 10gr

Pomegranate seeded 1

Balsamic vinegar 2tbsp

For chicken Kiev:

Boneless chicken breast halves 4

Butter, softened 4tbsp

Chopped fresh parsley 2tbsp

Chopped fresh chives 2tbsp

Salt and pepper

Plain flour 100gr

Bread crumbs 300gr

Eggs 3

Instructions:

Make the butter herb with mix the butter, parsley, chives, salt and pepper in the blender then roll it in the cling film and chill until firm so divide into 4 portions.

Flatten each chicken breast half to about 1/4-inch thickness by pounding each between wax paper or plastic wrap. Place a portion of the chilled butter mixture in the centre of each flattened chicken breast half. Roll each to completely enclose the butter. Dust each roll in flour then dip in beaten egg. Roll in bread crumbs and again dip in egg and roll in bread crumbs place in lightly greased baking dish. Cover and bake at 180°c oven for 40 minutes. Uncover and bake 15 minutes longer.

Boil the chicken stock then pour into the couscous, stir and cover it and let stand for 5min. Fry chillies in butter for 1min then add cumin and sesame seeds to it and fry for 2min more. Remove from heat and mix with balsamic vinegar and pomegranate.

Mix the ingredients to couscous and serve it with chicken Kiev.