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Chocolate fudge cake (Barbie girl cake)

>> November 21, 2014

Rich and dreamy, this chocolate cake has added depth of flavour from muscovado sugar and thick yoghurt.  


Ingredients :

  1. Unsalted butter - 175 g
  2. Plain chocolate (semisweet) - 115 g
  3. Light muscovado (brown) sugar - 1 cup
  4. Vanilla extract - 1 tsp
  5. Eggs, beaten - 3 nos
  6. Yoghurt - 150 ml
  7. Self raising flour - 150 g
  8. Fondant for decorating & covering the cake

Whipped cream frosting :
  1. 3 cups heavy or whipping cream
  2. 5 Tbs. granulated sugar
  3. 1-1/2 tsp. vanilla extract 
Whisk together until stiff peaks.



Method :

1.   Preheat the oven to 190 C.  Grease and line up the baking pan with parchment paper.  

2.   Melt the chocolate in a heatproof bowl over a pan of simmering water.

3.   Meanwhile, in a large bowl, beat the butter with the sugar until light and fluffy.

4.   Beat in the vanilla extract, then gradually beat in the egg in small quantities, beating well after each addition.

5.   Stir in the melted chocolate and yoghurt.  Sift the flour over the mixture, then fold in gently with a large metal spoon.

6.   Divide the mixture between the tins.  Bake for 25 - 30 mins or until the cakes are firm to the touch.

7.   Leave to stand for 5 mins, then turn out on to a wire rack to go cold.  Remove the lining paper.

8.   Frost the cake with the whipped cream frosting & decorate it with the fondant.


Happy baking :)

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Rack of Lamb

>> November 14, 2014


The lamb is so tender that it lends itself perfectly to this quick and simple cooking method.  The two marinades used in this recipe give a subtle flavour that manages not to overwhelm the quality of the meat.  

Ingredients :

  1. 2 racks of lamb, cut in half
  2. Oil - 1 tbsp
For the first marinade :
  1. Ginger paste - 1 tbsp
  2. Garlic paste - 1 tbsp
  3. Red chilly powder - 1 tsp
  4. Salt - 1 tsp
  5. Juice of 1 lemon
  6. Garam masala - 1/2 tsp
For the second marinade :
  1. Fried cashew paste - 1 tbsp
  2. Fried onion paste - 2 tbsp
  3. Yoghurt - 2 tbsp

Method :

1.   If the rack haven't already been prepared, trim off the skin and fat, leaving just a thin layer of fat on the meat.  Mix together all the ingredients for the first marinade, rub them over the lamb and set aside for 30 mins.   Then mix together the ingredients for the second marinade and apply to the racks.  Leave for another 15 mins.

2.   In a heavy bottomed pan, heat the oil and sear the lamb racks over a high heat until browned all over.  Transfer to a roasting tin and place in an oven preheated to 200 C.  Roast for 10-15 mins, depending on how well done you like your meat, then remove from the oven and leave to rest in a warm place for 5 mins.


Serve with your favourite sauce.

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