Chocolate icing for the perfect choclate cake

Chocolate icing for the perfect choclate cake

Chocolate Frosting

Lynn asked for chocolate icing recipes for the perfect chocolate cake and I can’t believe I hadn’t added them, so here they are. Since this posting, I have also used it on a few other cakes including the Hot milk chocolate layer cake. This cake you just have to try.

Easy chocolate icing

2 cups icing sugar
60g softened butter
3 tablespoons cocoa
3 Tablespoons hot milk

Add all of the ingredients to a bowl and whisk furiously until fluffy and uniform in colour.

Decadent choclate icing

180g 70% chocolate
250g room temp butter
1 egg yolk
1 teaspoon vanilla essence
1 1/4 cups icing sugar
1 tablespoon instant coffee(optional but really good)

Break the chocolate into pieces and melt over a double boiler, remove from heat.

In another bowl add the butter and beat on high until fluffy and yellow (3-4 minutes)

Add the vanilla and egg yolk and beat for another 3 minutes or so. Slowly add the icing sugar and beat on medium/low (or you’ll get it all over yourself) until smooth.

Dissolve the coffee in 2 teaspoons of hot water and add it, along with the chocolate to the mixture and mix until uniformly blended and smooth.

Strawberry Cream Cake

Strawberry Cream Cake

cream cakes

I was watching James Martin on tele and saw him make this simple yet so impressive cake. It’s the lazy entertainers perfect recipe that is sure to your friends singing your praises. You can use any berries really so long as they are sweet berries. I didn’t use the alcohol and the Strawbs I used were not sweet so I had to doctor them.

(more…)

Oreo cheesecake

Oreo cheesecake

oreo cheesecake

Oreo Cheesecake

This is the best of the many, many oreo cheesecake recipes and is really quite simple. Get ready for a lotta loving after you present this to your family…

What you need

Crust

20cm spring form baking tin

22 Oreos finely chopped
2 tablespoons butter melted

Filling

250g Philadelphia cream cheese or other firm cream cheese
3/4 cup sugar
3 eggs
1 teaspoon vanilla essence
5 or 6 oreos coarsely chopped

Topping


6-8 oreos chopped fairly coarsly

The process

Grease the bottom and sides of the baking tin well with a little butter or spray with spray and cook.

Melt the butter in a pot and add the finely chopped oreos and mix together well making sure that the oreos are coated.

Press into the bottom of the cake tin and set aside.

In a large mixing bowl add the cream cheese and sugar, beat with an electric beater for 1-2 minutes until creamy and well combined.

Add all of the  vanilla essence, beat again and then the eggs one at a time, beating for about 30 seconds between each addition(as soon as each egg is blended in, add the next).

Add the coarsely chopped oreos and fold them into the mixture.

Pour the mixture into the baking tin and bake at 180 Celsius for about 45-50 minutes or until firm to the touch.

Check on it after half and hour and if you see the top going too brown cover with tin foil.

Remove from oven and allow to cool.

Remove from the tin by sliding a knife around the edge before remove the sides. Sprinkle the rest of the chopped oreos over the top on their own, or add a little whipped cream.

Energy bar recipe

Energy bar recipe

nutritional supplements

energy bar

These are so delicious and easy to make and are perfect for lunch boxes or a little something during the day to pickup your energy levels. They store well and are a whole lot cheaper than buying them.
What you need

2 1/2 cups jungle oats
2/3 cup brown sugar
1/2 teaspoon cinnamon
1 cup flour
pinch of baking soda
1/2 cup chopped raisins
1/2 teaspoon salt
125ml cup honey
125ml sunflower oil
7.5ml vanilla essence
1/2 cup nuts of your choice chopped
30g butter or margarine

The process

Grease a baking tray that is lined with tin foil, with the butter or margarine.

Mix all of the ingredients together in no particular order, just ensure that they are well combined.

Pour onto the lined and greased baking ray and press down firmly. You can use a bottle or the base of a cup.

Place in a 200 Celsius oven for about 20-25 minutes or until the edges are beginning to darken.

remove from the oven, let them cool and then turn them out and cut into blocks.

A whole lot cheaper than picking them up at the gym or health shop.

Lemon cheesecake

Lemon cheesecake

cheesecake recipe

This is a seriously yummy cheesecake which is very easy to make. You can add fresh cream and preserved lemon peel to the top for a very impressive cake, but it’s really great is it is.


What you need

1/2 packet crushed tennis biscuits
125g butter
185ml caster sugar
1 tub cream cheese
60ml lemon juice
5 eggs separated
30g flour
30ml maizena

The process

Take a 20cm, loose bottom cake tin and grease well with butter on the bottom and sides. Toss in the crushed tennis biscuits, shake it around until the bottom is completely covered and press down lighlt. The place it in the fridge while you prepare the filling.

Mix the butter and caster together well, add the cream cheese, lemon juice and egg yolks and mix well with an electric beater.

Add the flour and maizena and give it another good mix.

In a separate bowl, whisk the egg whites until stiff(meringue consistency) and fold them into the mixture. You don’t want to mix them in, you just want to combine them with the mixture evenly using a metal spoon.

Remove the cake tin from the fridge and pour in the mixture.

Place in a pre heated oven at 180 Celsius for 15 minutes, then reduce the temperature to 150 Celsius and bake for a further 40 minutes.

The cheesecake should now be golden and firm to the touch.

Let it cool before removing the sides and dusting with cater sugar.

Traditional Moussaka

Traditional Moussaka

traditional moussaka

Moussaka is traditional Greek food at its best. It’s a bit like a shepherds pie and gives that warm, “I’m home” feeling. The potatoes are optional and you may need to visit the gym or take a few fat burners but it will be well worth it.

What you need

1 kg potatoes
1 kg eggplants slices into 1cm thick strips
500g beef mince
1 small onion chopped
1 tin tomatoes chopped and peeled
125ml red wine
125ml water
250ml olive oil
2 palms of chopped parsley
Salt, pepper and nutmeg
1 tablespoon sugar

Topping

1 liter milk
1 cup flour
125ml melted butter
2 eggs separated
Strong cheese

The process

Peel and par boil the potatoes and allow to cool, then slice thinly.

Place the eggplant slices in a colander or on paper towel and salt liberally with rocksalt and leave for about 40 minutes, then remove as much salt as you can and set aside.

It may seem like a lot of oil but add it to a pan and fry the onions until they turn brown. Add the mince meat and cook for about 10 minutes.

Add the wine, water, the tomatoes, sugar, salt and pepper to taste and finally the parsley and allow to simmer until the water has disappeared. Remove from the heat and set aside.

In a separate pot add 750ml milk and bring to the boil, reduce heat to a simmer,  mix the flour and the rest of the milk together and stir into the hot milk and stir constantly until thick and creamy, add the melted butter and give it a final stir.

Remove from the heat and add the egg yolks, lightly beaten egg whites and a pinch of nutmeg.

Prepare a baking dish by lightly buttering it, place the potatoes in the bottom, cover with the mince, then a layer of eggplant and then the topping. Grate over a good amount of cheese. Place in a 180 Celsius oven until the topping turns brown.

That’s it, Traditional Moussaka and here is a perfect dessert, Malva pudding.

Apple fritters

Apple fritters

apple fritters

These remind me so much of my childhood and I remember distinctly how they would be consumed the instant they came out of the pot. Definitely not for weight watchers, but then we all deserve a treat from time to time. This is an old fashioned recipe and Oh so well worth it.

(more…)

Naan bread

Naan bread

naan bread recipe

Naan bread

A curry without Naan bread just isn’t the same. There is something about tearing off a little piece and mopping up all the remaining flavors, It’s well worth the effort. You may need a little help for your breath afterwards, but hey, it’s all about taste. This is an easy Naan bread recipe that you will be glad glad you tried.

What you need

500g flour
1 packet dried yeast
6 tablespoons plain yogurt
2 tablespoons melted butter
1 teaspoon salt
1 teaspoon sugar
180ml warm water
Olive oil and garlic
The process

You can add seeds of your choice, kanolfi, aniseed etc to give it a distinct flavor or brush with oil and garlic like we have.

Dissolve the sugar in the warm water, luke warm to activate the yeast. Add the yeast and wait for it to froth. This is a must.

Sift the flour and salt together in a separate bowl and make a well in the center. Add the melted butter, yoghurt and yeast mixture. Mix and knead it well until a dough forms. It should be quite elastic and may need a little extra flour, in which case, sprinkle over a little flour and knead again.

Place the dough in a clean bowl that you have greased lightly or sprayed with spray and cook. Coat your hands with a little oil and coat the dough ball, then cover with a tea towel and set aside in a warm area to rise for about 2 hours or until the dough has doubled in size.

Heat your oven to 220 Celsius.

Remove the dough and knock out the air, separate into 6-8 pieces and form into rounds or pear shapes that are about 5mm thick.

Place them on a baking sheet, brush with olive oil and garlic(your choice) and after 10 minutes your Naan bread is ready.

Try it with the Mutton curry or this  chicken curry recipe

Easy apple pie

Easy apple pie

apple pie recipe

Apple Pie

Hot apple pie with a big dollop of jersey cream says winter comfort food like little else. This is one you will make time and time again. Making apple pie is as therapeutic as it is delicious so set aside the time, get your mind right and the process of making apple pie will put a smile on your face long before you taste it.

What you need

Pastry

250g cake flour
pinch of salt
140g cold cubed butter
90ml water

Filling

4 Red or yellow apples
2 tablespoons butter
Brown sugar
Caster sugar
1 teaspoon cinnamon

The process

Place the flour, salt and butter butter into a food processor and blend until it reaches a bredcrumb looking stage. Add the water and blend to a dough.

remove it from the processor and place in the fridge while you make the filling.

Slice the apples fairly thin and add to a pan with the butter, allow the butter to melt. Add brown sugar and caster sugar to taste, add the cinnamon and cook over a low heat until all of the sugar has dissolved. taste and sugar if needed. ensure that each piece of apple is nicely coated with the sweet syrupy mixture.

Remove from the heat.

Now get the pastry from the fridge, divide it in 2 and roll it out quite thin. Cover the bottom and sides of the dish with the 1 half of the pastry. Spoon in the apples evenly. You can pour a little of the sauce over the apples but not too much as it will leak out as it bakes.

Roll out the other half of the pastry, cover and cut off any excess pastry. Cut 4 slits into the top of the pie, brush with some well beaten egg and bake for 30 minutes at 200 Celsius or until the top is golden brown and the cinnamon smells are working on you.

Serve with thick cream.

Here is an apple crumble recipe that uses a bit os passion fruit. Try it.

Chicken pie in a pot

Chicken pie in a pot

chicken pie

We have all had them before from our local pub, these wonderful little chicken pot pies can be made as 1 large pie or in individual little pots or bowls.

What you need

1 cup potato cubed small
1 cup chopped onion
1 cup celery, diced
1 cup chopped carrot
75ml melted butter
125ml flour
500ml chicken stock
125ml pouring cream
125ml milk
Salt and pepper to taste
4 cups cubed cooked chicken
Pastry (supermarket frozen)

The process

In a pot on a medium heat melt the butter. Add the potato, celery, onions and carrots and cook, stirring continuously for about 10 minutes or until the onion is transparent.

Add the flour, mix well and cook for a minute or 2. Add the chicken stock, cream and milk and stir until it is well combined and begins to thicken.

Season with salt and pepper, add the chicken and combine everything well.

The mixture should be fairly thick and bubbles should be popping gently on top.

Remove from the heat and pour into a casserole dish.

Top with the thawed pastry, wash with a little milk, cut slits to allow the air out and bake in a hot 200 Celsius oven for 45 minutes or until the pastry is golden brown.

YUM