Lunch today was inspired by WholeFoods' cabbage crunch salad. I improvised based on the ingredients list and another cabbage salad recipe. And here it is, preserved for posterity.
Serves 1 very hungry or 2 not so hungry people
Ingredients
1/2 head of cabbage
2 tbsp silvered almonds
1 tbsp toasted sesame seeds
1/2 tbsp mirin (sweet japanese sauce) or any sweetener
1 1/2 tbsp apple cider vinegar
1 tbsp light flavoured oil
1/4 tsp salt
pepper
Method
1 - toast the almonds by heating a pan over medium heat (or slightly hotter) and tossing the almonds until brown, about 3 minutes. be careful to watch them - it only takes a short while to go from toasted to burned.
2 - mix all the ingredients and enjoy.
So there we go.
We stayed up last night watching Curiosity land on Mars. Well, we missed the actual landing, but tuned in about 20 minutes after. The people on the team were so excited and happy. It was great to see. And it'll be really interesting watching the photos come in from Mars over the next few years and seeing if they find any remains / evidence of life.
We went to see Total Recall on Saturday. I really enjoyed it. It was pure action sci-fi with some very fun ideas.
Not much else happening.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
06 August 2012
20 April 2012
Spinach Curry
I need to write down last night's curry before I forget about it. It was amazing and I made it by modifying a recipe - hence the needing to write down.
Serves 3 (or 2 very hungry)
Ingredients:
1 package firm or extra firm tofu, well pressed and sliced into 1 inch cubes
olive oil
1 small onion, chopped
3 tbsp garam masala (I used Shan Tikka spice, but garam masala is close enough)
1 tsp turmeric
1/4 tsp minced ginger
2 tbsp water
1/3 cup greek yogurt
6oz baby spinach leaves
1 large tomato, chopped
Preparation:
Heat a tablespoon of olive oil. Add the spices (this amount makes it very spicy, use less if you like less spice) and water, mix together, then add the yoghurt. Mix together.
Add the spinach, and cover until wilted (about a minute). Stir to coat in the yogurt sauce. Remove from heat and let cool a bit while you move on to the next step.
In a separate large skillet or a wok, sautee tofu and onion in one tablespoon of olive oil until tofu is lightly crisp and onions are sweet.
Once spinach has cooled a little, process the spinach mixture in a food processor or blender until almost creamy.
Add the spinach to the skillet with the tofu and onions. Add the tomato and cook, stirring, until the tofu is well mixed with the spinach.
Serve with rice, naan, or whatever (I'll bet this would be amazing with chopped boiled potatoes).
Serves 3 (or 2 very hungry)
Ingredients:
1 package firm or extra firm tofu, well pressed and sliced into 1 inch cubes
olive oil
1 small onion, chopped
3 tbsp garam masala (I used Shan Tikka spice, but garam masala is close enough)
1 tsp turmeric
1/4 tsp minced ginger
2 tbsp water
1/3 cup greek yogurt
6oz baby spinach leaves
1 large tomato, chopped
Preparation:
Heat a tablespoon of olive oil. Add the spices (this amount makes it very spicy, use less if you like less spice) and water, mix together, then add the yoghurt. Mix together.
Add the spinach, and cover until wilted (about a minute). Stir to coat in the yogurt sauce. Remove from heat and let cool a bit while you move on to the next step.
In a separate large skillet or a wok, sautee tofu and onion in one tablespoon of olive oil until tofu is lightly crisp and onions are sweet.
Once spinach has cooled a little, process the spinach mixture in a food processor or blender until almost creamy.
Add the spinach to the skillet with the tofu and onions. Add the tomato and cook, stirring, until the tofu is well mixed with the spinach.
Serve with rice, naan, or whatever (I'll bet this would be amazing with chopped boiled potatoes).
18 April 2012
Food Entry and other things
I haven't done one of these in a while.
We made pizza last night. We each kneaded our own little bit of dough and put on our own toppings. It was wonderful. Mine had a ricotta / garlic powder / parsley sauce, caramelised red onions (when I say caramelised I really mean fried with oil, spices and salt), baby spinach leaves, smoked salmon, feta and parmesan cheese. Unfortunately all my flavours were strong and none really came to the fore (but I think the onions were winning). lordkilljoy had a standard pepperoni pizza (with extra red chile).
Lunch today is going to be amazing (if the rice will ever cook). I got random ingredients (stuff about to go off in the fridge) and threw them together into a one-pot meal thing. It's composed of brown rice, half a red onion, most of a red bell pepper, half a can of stewed tomatoes, salt and minced chipotle chiles in adobo sauce. Oh, and a squeeze of lemon juice. Nom nom nom. Even though I haven't eaten it yet, the bit of sauce I tried was delicious. I'm starving. Come on, cook. It's been an hour and the rice still isn't done.
I'm trying to get a bit fit for the 40km cycle me and penelope_stone are going on. Yesterday I cycled 5 (miles or kilometres) on the cycling machine in the gym, and today I did an easy 5 and a hard 5. I was happy to be done the hard 5, but by the time I got home I was fine again. So I think the machine is in km, because after 5 miles I'd be way more tired. And... on the road, it takes me 5 minutes to go 1 km. And I was on the machine for 15 minutes, and I was working a bit harder than I do when going to the shop... So I guess I have to work up to 45. I don't think I'll be able to add on 5kms every day. Or maybe, with breaks in between. Or maybe do half easy and half hard.
We made pizza last night. We each kneaded our own little bit of dough and put on our own toppings. It was wonderful. Mine had a ricotta / garlic powder / parsley sauce, caramelised red onions (when I say caramelised I really mean fried with oil, spices and salt), baby spinach leaves, smoked salmon, feta and parmesan cheese. Unfortunately all my flavours were strong and none really came to the fore (but I think the onions were winning). lordkilljoy had a standard pepperoni pizza (with extra red chile).
Lunch today is going to be amazing (if the rice will ever cook). I got random ingredients (stuff about to go off in the fridge) and threw them together into a one-pot meal thing. It's composed of brown rice, half a red onion, most of a red bell pepper, half a can of stewed tomatoes, salt and minced chipotle chiles in adobo sauce. Oh, and a squeeze of lemon juice. Nom nom nom. Even though I haven't eaten it yet, the bit of sauce I tried was delicious. I'm starving. Come on, cook. It's been an hour and the rice still isn't done.
I'm trying to get a bit fit for the 40km cycle me and penelope_stone are going on. Yesterday I cycled 5 (miles or kilometres) on the cycling machine in the gym, and today I did an easy 5 and a hard 5. I was happy to be done the hard 5, but by the time I got home I was fine again. So I think the machine is in km, because after 5 miles I'd be way more tired. And... on the road, it takes me 5 minutes to go 1 km. And I was on the machine for 15 minutes, and I was working a bit harder than I do when going to the shop... So I guess I have to work up to 45. I don't think I'll be able to add on 5kms every day. Or maybe, with breaks in between. Or maybe do half easy and half hard.
20 November 2011
Dinner was so good I licked the plate clean
It really was the most delicious thing I've made in ages. The only thing I like the plate (or bowl, even) for is ice cream. So this dinner compares to ice cream and that's a pretty impressive feat.
Okay - the recipe
serves 1
1 tilapia fillet or other light white fish
1/2 tablespoon lemon juice
2 tablespoons feta cheese
1/2 tablespoon butter
1 tablespoon frank's hot sauce
some 21 seasoning salute (this is the best herb seasoning in the world) or mixed herbs
some salt
some black pepper
some onion powder (feel free to use real onions and just chop them up and put them around the fish as it's cooking)
put the fillet on tin foil and cover with lemon juice
wrap tin foil and put in oven / george foreman / barbecue / grill (i used the george foreman)
cook until half way done (about 3 mins for me)
while that's cooking, add the feta, butter, sauce and spices to a cup
mash together with a fork
take your half cooked fish, open tin foil and cover fish with mix (can't really be called a sauce because it's so crumbly)
re-close foil and cook fish the rest of the way
serve with side of your preference (i had noodles - it's all we have left in the house)
enjoy and lick plate if so desired once meal is finished
(recipe cross posted)
Okay - the recipe
serves 1
1 tilapia fillet or other light white fish
1/2 tablespoon lemon juice
2 tablespoons feta cheese
1/2 tablespoon butter
1 tablespoon frank's hot sauce
some 21 seasoning salute (this is the best herb seasoning in the world) or mixed herbs
some salt
some black pepper
some onion powder (feel free to use real onions and just chop them up and put them around the fish as it's cooking)
put the fillet on tin foil and cover with lemon juice
wrap tin foil and put in oven / george foreman / barbecue / grill (i used the george foreman)
cook until half way done (about 3 mins for me)
while that's cooking, add the feta, butter, sauce and spices to a cup
mash together with a fork
take your half cooked fish, open tin foil and cover fish with mix (can't really be called a sauce because it's so crumbly)
re-close foil and cook fish the rest of the way
serve with side of your preference (i had noodles - it's all we have left in the house)
enjoy and lick plate if so desired once meal is finished
(recipe cross posted)
05 November 2011
Today's Dinner
modified from this recipe
ingredients: quinoa, cut up chicken, chicken stock, 21 seasoning salute or other mixed herb/spice, oil, onion powder, diced tomato, diced green chilli, feta cheese, lemon juice
put 1/4 cup quinoa into a pot with 1/2 cup of cold water and a little chicken stock and seasoning. Cook on lowest setting for 25 minutes.
Meanwhile:
in a little oil (a teaspoon is all you need), fry the chicken. add onion powder when chicken is almost done. if you have real onions, cook then first and add the chicken after. set it aside for a little bit
(or if you have a second pan and don't mind the extra wash-up)
put a little less than 1/2 a can of tomatoes and a quarter of a small can of chilli into the pan. heat. add the chicken back in and sprinkle with feta. squirt on a few drops of lemon and cook for a bit - to make sure the chicken is properly done.
lastly:
add in the cooked quinoa, mix, serve, eat. nom nom nom.
i need a better food icon. this one is simply inappropriate for dinner recipes.
ingredients: quinoa, cut up chicken, chicken stock, 21 seasoning salute or other mixed herb/spice, oil, onion powder, diced tomato, diced green chilli, feta cheese, lemon juice
put 1/4 cup quinoa into a pot with 1/2 cup of cold water and a little chicken stock and seasoning. Cook on lowest setting for 25 minutes.
Meanwhile:
in a little oil (a teaspoon is all you need), fry the chicken. add onion powder when chicken is almost done. if you have real onions, cook then first and add the chicken after. set it aside for a little bit
(or if you have a second pan and don't mind the extra wash-up)
put a little less than 1/2 a can of tomatoes and a quarter of a small can of chilli into the pan. heat. add the chicken back in and sprinkle with feta. squirt on a few drops of lemon and cook for a bit - to make sure the chicken is properly done.
lastly:
add in the cooked quinoa, mix, serve, eat. nom nom nom.
i need a better food icon. this one is simply inappropriate for dinner recipes.
04 May 2011
Today's Lunch
This really is turning into a food journal, isn't it? What is it, that these days I get so excited about the things I make? Actually - I have an idea on that. There are no convenience shops around, so I can't just go to the shop and get something for lunch. I also haven't had bread in the freezer for about a month, so I can't do toast. Therefore, I am left to scrounge up whatever I can.
Today's lunch menu: fish cakes (basic)
A small bit of leftover fish - broken into small pieces
A small leftover roast spud - mashed
A small pack of crisps (I used doritos cool ranch) (or if you have breadcrumbs - yeay) - broken into crumbs
A small egg
This lunch is not for people with massive appetites - even though I came out with 2 fish cakes.
Anyway... Beat the egg. In a different bowl, mix the other ingredients. Combine with egg. Make into whatever shape you like... I went with traditional round (roundish, anyway - they are more oval). Fry on medium.
Mine are frying at the moment, so I have no idea how long to cook them for. Make up a cooking time based on how they look.
I just flipped them over - they look and smell delicious - I am so excited about eating these. Nom nom nom. Yum yum yum.
Today's lunch menu: fish cakes (basic)
A small bit of leftover fish - broken into small pieces
A small leftover roast spud - mashed
A small pack of crisps (I used doritos cool ranch) (or if you have breadcrumbs - yeay) - broken into crumbs
A small egg
This lunch is not for people with massive appetites - even though I came out with 2 fish cakes.
Anyway... Beat the egg. In a different bowl, mix the other ingredients. Combine with egg. Make into whatever shape you like... I went with traditional round (roundish, anyway - they are more oval). Fry on medium.
Mine are frying at the moment, so I have no idea how long to cook them for. Make up a cooking time based on how they look.
I just flipped them over - they look and smell delicious - I am so excited about eating these. Nom nom nom. Yum yum yum.
21 April 2011
Bread, again. And other things.
I just made the most delicious bread ever. I'm really biased, but it really is delicious. I put in less flour than called for (3 cups instead of 4), and it came out just perfect. It's light, fluffy, with the most delicate crust - crumbly and perfect, like the texture of digestive biscuits. Mmmmmmm. I just had a slice and I want more. I made it so I could have french toast, but it's far too good to use on french toast right now. Maybe tomorrow.
The weather warmed up again. it's 24 outside and 26 in here. I have all the windows open and the ceiling fan on - there's the most delightful breeze blowing around the place.
What other news...I played a bit of Portal 2 on Tuesday evening. It's brilliant. I must get back to it. Actually, if I get to page 73 in my script today I will go play this afternoon. I only have to write one more page (Mmmm, how did I get this bread to be so good?) but it's kind of hard because it's sort of the climax and I think its going to be a short scene. I want it to be more than a page, but at the same time, I don't want it to feel drawn out.
In other game news, I'm still playing World of Warcraft. I joined a new guild recently, and think it will be fun. I'm now spreading my time over 5 characters, all of whom I love to play - they are all completely different to each other too, which is quite amazing.
D&D encounters last night was fun, too. We were a different table, with a good GM and a good mix of classes (fighters and healers - what more do you need; well, okay, a rogue to open locks, but we got on well enough bashing it open).
Right - I really need to get back to my script.
Ingredients
3 cups wheat flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened (I used spreadable butter - didn't have enough real butter, and no margarine)
1 cup buttermilk
1 egg
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and butter. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes.
(I went the full 50 minutes, because my oven is underpowered - I think this is why the crust came out so nice.)
The weather warmed up again. it's 24 outside and 26 in here. I have all the windows open and the ceiling fan on - there's the most delightful breeze blowing around the place.
What other news...I played a bit of Portal 2 on Tuesday evening. It's brilliant. I must get back to it. Actually, if I get to page 73 in my script today I will go play this afternoon. I only have to write one more page (Mmmm, how did I get this bread to be so good?) but it's kind of hard because it's sort of the climax and I think its going to be a short scene. I want it to be more than a page, but at the same time, I don't want it to feel drawn out.
In other game news, I'm still playing World of Warcraft. I joined a new guild recently, and think it will be fun. I'm now spreading my time over 5 characters, all of whom I love to play - they are all completely different to each other too, which is quite amazing.
D&D encounters last night was fun, too. We were a different table, with a good GM and a good mix of classes (fighters and healers - what more do you need; well, okay, a rogue to open locks, but we got on well enough bashing it open).
Right - I really need to get back to my script.
Ingredients
3 cups wheat flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened (I used spreadable butter - didn't have enough real butter, and no margarine)
1 cup buttermilk
1 egg
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and butter. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes.
(I went the full 50 minutes, because my oven is underpowered - I think this is why the crust came out so nice.)
16 April 2011
smoothie
mmm, watermelon smoothie. half a watermelon, a bit of lemon juice, a handful of raspberries, and a dash of minced ginger. delicious.
going to enjoy it on the balcony.
going to enjoy it on the balcony.
16 March 2011
lunch
Yum. Asparagus soup and banana/oat muffin for lunch. I feel so healthy. Doubly healthy because I went out for a cycle this morning too - 10km. Go me!
Asparagus soup is funny, because it looks like it shouldn't taste nice - all pea green and creamy. It's only really because it looks like pea soup, and as we all know peas are the bane of existence. But it tastes yummy, all zesty and spicy (because I wasn't watching the amount of pepper - I was too concentrated on turning the pepper grinder) and asparagusy.
I got the recipe on all recipes. And for posterity I'm going to post it here too.
4 servings
Ingredients
1 pound fresh asparagus
3/4 cup chopped onion
1/2 cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup soy milk
1/2 cup yogurt
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese
Directions
Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
Asparagus soup is funny, because it looks like it shouldn't taste nice - all pea green and creamy. It's only really because it looks like pea soup, and as we all know peas are the bane of existence. But it tastes yummy, all zesty and spicy (because I wasn't watching the amount of pepper - I was too concentrated on turning the pepper grinder) and asparagusy.
I got the recipe on all recipes. And for posterity I'm going to post it here too.
4 servings
Ingredients
1 pound fresh asparagus
3/4 cup chopped onion
1/2 cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup soy milk
1/2 cup yogurt
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese
Directions
Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
08 March 2011
Om Nom Nom
I just made the most delicious muffins ever (well maybe not ever, but they are certainly one of the nicest (that doesn't involve chocolate) I've ever eaten. I found two recipes and smooshed them together, taking the best bits out of both. They were similar enough that I could do this and be pretty confident things would work out okay. I think the nicest thing about them is how light and moist they are. And they are healthy too :)
Here's the recipe, for anyone interested.
1/3 cup butter
1/2 cup granulated sugar (I used brown sugar)
1 egg
1/2 cup mashed bananas, very ripe
1/2 cup buttermilk
1 cup whole wheat flour (my cup was semi-heaped)
1/2 cup oatmeal (mine was heaped; one of the original recipes was 2 cups of flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground allspice
Cream the butter and sugar. Add the egg gradually and mix well, beating all the time. Mix in the mashed banana and buttermilk.
Combine the flour, oatmeal, baking powder and spices. Add this to the creamed mixture and stir just until the dry ingredients are moistened.
Divide the batter evenly among muffin cups, filling each 2/3 full. Bake for 25 minutes at 200C, or until golden brown (mine turned out a dark golden) and a toothpick inserted in the center comes out clean.
Immediately remove muffins from the pan. Serve warm (optional).
Makes 12
(I think I need a cooking icon that doesn't involve chocolate cake)
Here's the recipe, for anyone interested.
1/3 cup butter
1/2 cup granulated sugar (I used brown sugar)
1 egg
1/2 cup mashed bananas, very ripe
1/2 cup buttermilk
1 cup whole wheat flour (my cup was semi-heaped)
1/2 cup oatmeal (mine was heaped; one of the original recipes was 2 cups of flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground allspice
Cream the butter and sugar. Add the egg gradually and mix well, beating all the time. Mix in the mashed banana and buttermilk.
Combine the flour, oatmeal, baking powder and spices. Add this to the creamed mixture and stir just until the dry ingredients are moistened.
Divide the batter evenly among muffin cups, filling each 2/3 full. Bake for 25 minutes at 200C, or until golden brown (mine turned out a dark golden) and a toothpick inserted in the center comes out clean.
Immediately remove muffins from the pan. Serve warm (optional).
Makes 12
(I think I need a cooking icon that doesn't involve chocolate cake)
15 October 2010
Old Fashioned Chocolate Cake
Old Fashioned Chocolate Cake (makes loads, I half all ingredients)
Ingredients for the base
200g plain flour
200g caster sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
40g best quality cocoa
175g soft unsalted butter (I used dairygold, it made no difference)
2 large eggs
2 teaspoons real vanilla extract
150ml sour cream
Ingredients for the frosting
75g unsalted butter
175g best dark chocolate, broken into small pieces
300g icing sugar
1 teaspoon golden syrup
125ml sour cream
1 teaspoon real vanilla extract
(optional: sugar flowers, for decoration)
Method to make the base
1. Take everything out of the fridge so they can come to room temperature
2. Preheat oven to 180C and line and butter two 20cm sandwich tins with removable bases
(This wouldn’t be a ria-special recipe if I didn’t write my own comments all over it. Anyway.
I used half the ingredients and it fit nicely into one 14cm diameter by 7cm high round casserole dish.
Also, I didn’t preheat the oven. I baked it in the slow cooker. More on that later.)
3a. The rushed- or lazy-man’s way.
Put all the base ingredients (flour, sugar, baking power, bicarb of soda, cocoa, butter, eggs, vanilla and sour cream) in a food-processor and process until you have a smooth, thick batter.
3b. The person who enjoys the experience’s way.
Mix flour, sugar and leavening agents in a large bowl and beat in the soft butter (I have no idea what ‘beat’ means. I mashed it with the back of a spoon) until you have a combined and creamy mixture.
Whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
4a. Oven method.
Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tin(s) and bake until a cake tester or thin skewer comes out clean. This should be about 35 minutes, but it is wise to start checking after 25 minutes. Also, (if using two tins) it might be wise to switch the two tins around in the oven halfway through cooking.
4b. Slowcooker method. (You cannot use this method if you used the full amount of the ingredients. It won’t fit into your dish.)
Pour all the batter (if you used half the ingredients) into the dish. Put it in the slowcooker and cover the dish with a lid. Put the lid on the slowcooker and cook on high for about 3 hours. Check with a skewer. Each time you lift the lid, add 20 minutes to the cooking time.
5. Once cooked, allow to cool for 10 minutes. Remove the base from the tin onto a wire rack. Don’t worry about cracks. They will be covered with icing.
Method to make the frosting
1. Melt the butter and the chocolate together in a good sized bowl, either in the microwave or suspended over a pan of simmering water. (If using the microwave, check the melting progress every 10 seconds.) Go slowly, either way, you don’t want any burning.
2a. While the chocolate butter is cooling a little, sieve the icing sugar into another bowl.
2b. Put the icing sugar into a food processor and blitz.
3a. Add golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla. When combined, whisk in the icing sugar.
3b. While the food processor is running, pour the mixture down the funnel onto the icing sugar.
4. When all is mixed you may need to add in a teaspoon or so of boiling water, or more icing sugar to get the right consistency. It should be liquid enough to coat easily and thick enough not to drop off.
5. (Skip this step if presentation doesn’t matter too much.) Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline. Place the base on the parchment.
5.5a. If you made two bases, spoon about a third of the icing onto the centre of the first base and spread until it is covered evenly. Sit the other base on top and press gently to sandwich them together.
6. Spoon the icing all over the cake.
6.5a. Spoon another third of the icing on top of the cake and spread it in a swirl. Spread the sides of the cake with the remaining icing, then carefully pull away the strips of baking parchment.
8. (Optional) Top with sugar flowers, or other decoration.
Ingredients for the base
200g plain flour
200g caster sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
40g best quality cocoa
175g soft unsalted butter (I used dairygold, it made no difference)
2 large eggs
2 teaspoons real vanilla extract
150ml sour cream
Ingredients for the frosting
75g unsalted butter
175g best dark chocolate, broken into small pieces
300g icing sugar
1 teaspoon golden syrup
125ml sour cream
1 teaspoon real vanilla extract
(optional: sugar flowers, for decoration)
Method to make the base
1. Take everything out of the fridge so they can come to room temperature
2. Preheat oven to 180C and line and butter two 20cm sandwich tins with removable bases
(This wouldn’t be a ria-special recipe if I didn’t write my own comments all over it. Anyway.
I used half the ingredients and it fit nicely into one 14cm diameter by 7cm high round casserole dish.
Also, I didn’t preheat the oven. I baked it in the slow cooker. More on that later.)
3a. The rushed- or lazy-man’s way.
Put all the base ingredients (flour, sugar, baking power, bicarb of soda, cocoa, butter, eggs, vanilla and sour cream) in a food-processor and process until you have a smooth, thick batter.
3b. The person who enjoys the experience’s way.
Mix flour, sugar and leavening agents in a large bowl and beat in the soft butter (I have no idea what ‘beat’ means. I mashed it with the back of a spoon) until you have a combined and creamy mixture.
Whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
4a. Oven method.
Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tin(s) and bake until a cake tester or thin skewer comes out clean. This should be about 35 minutes, but it is wise to start checking after 25 minutes. Also, (if using two tins) it might be wise to switch the two tins around in the oven halfway through cooking.
4b. Slowcooker method. (You cannot use this method if you used the full amount of the ingredients. It won’t fit into your dish.)
Pour all the batter (if you used half the ingredients) into the dish. Put it in the slowcooker and cover the dish with a lid. Put the lid on the slowcooker and cook on high for about 3 hours. Check with a skewer. Each time you lift the lid, add 20 minutes to the cooking time.
5. Once cooked, allow to cool for 10 minutes. Remove the base from the tin onto a wire rack. Don’t worry about cracks. They will be covered with icing.
Method to make the frosting
1. Melt the butter and the chocolate together in a good sized bowl, either in the microwave or suspended over a pan of simmering water. (If using the microwave, check the melting progress every 10 seconds.) Go slowly, either way, you don’t want any burning.
2a. While the chocolate butter is cooling a little, sieve the icing sugar into another bowl.
2b. Put the icing sugar into a food processor and blitz.
3a. Add golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla. When combined, whisk in the icing sugar.
3b. While the food processor is running, pour the mixture down the funnel onto the icing sugar.
4. When all is mixed you may need to add in a teaspoon or so of boiling water, or more icing sugar to get the right consistency. It should be liquid enough to coat easily and thick enough not to drop off.
5. (Skip this step if presentation doesn’t matter too much.) Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline. Place the base on the parchment.
5.5a. If you made two bases, spoon about a third of the icing onto the centre of the first base and spread until it is covered evenly. Sit the other base on top and press gently to sandwich them together.
6. Spoon the icing all over the cake.
6.5a. Spoon another third of the icing on top of the cake and spread it in a swirl. Spread the sides of the cake with the remaining icing, then carefully pull away the strips of baking parchment.
8. (Optional) Top with sugar flowers, or other decoration.
19 September 2008
Recipes
I have a few recipes that i scribbled onto post-its and stuck on the fridge. For the longest time i've been meaning to write them down properly somewhere. And since i won't be at home that much anymore, i figured now was a good time to do it.
Liquid to put on Sushi Rice
3-4 tablespoons rice vinegar
2-3 teaspoons sugar
2 (spare) teaspoons salt (the salt will take over if you put in too much)
Water : Rice
sushi rice: 1:1
basmati rice: 1.5:1
long grain rice: 2:1
To Make Yummy Pancakes
(you need a graduated cylinder - one from a science lab will do if you don't have any normal cooking implements)
put in flour to 200 (mls)
then 2 eggs (probably medium - it's not an exact science)
then milk to 500
mix and cook - don't burn.
To cook in a small frying pan, put in a bit (small) of oil. Heat at 3 (on halogen a hob). When oil is moveable pour in mix - it should not cook immediately. Leave 'til all mix has dried up and flip over.
Tuna Sweetcorn
one can of tuna with sunflower oil
one (smallish) can of sweetcorn
mix the two
cook some pasta
when pasta is cooked throw in the tuna and sweetcorn and mix it until it is warm
(if you are cooking for one, you may just want to use half the mix, and keep the rest for later)
Almond Chicken (not mine - comes from the back of Yeo Valley yoghurt)
ingredients:
150g pot yeo valley organic natural yoghurt
(skip) 1 medium onion
(skip) 1 clove of garlic
1 teaspoon curry powder
1 tablespoon olive oil (don't use olive oil - it tastes rotten, use soya oil or something instead)
2 tablespoons ground almonds
2 organic chicken breasts (it doesn't really matter if they aren't organic)
150g basmati rice
2 teaspoons fresh coriander
heat oil in a frying pan (definitely don't use olive oil in this case - when i gets hot it releases toxins). (onion and garlic go here) add curry powder. cook on medium for 5 minutes. chop the chicken into 2cm thick strips and add to the pan (if you are me, you may want to do this bit at the start. it takes me about 15 minutes to cut chicken, which in this case, would lead to very burnt oil and curry powder). Brown for 5-6 minutes. Turn the heat down low and add the almonds, stirring gently. Take the pan off the heat and stir in the yoghurt. As this is cooking boil the rice until fluffy (this should take about 13 minutes if you have a rice cooker. if you don't you should get one, you will be amazed at the amazing job it does to rice. it's amazing.) Serve the chicken with the rice and garnish with fresh coriander (if you are just going to set the coriander aside, you may want to consider not buying it in the first place).
Chicken Tikka (i never managed to get this recipe right; it always came out too lemony or something)
6x180g chicken fillets
140ml natural yoghurt (i find using sweetened yoghurt lifts the flavour a lot)
1 teaspoon fresh grated ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 chilli powder (i presume this means powder of 1 chilli? i figure you can just add whatever amount of chilli you like)
(skip) 1 clove of garlic
1 lemon, for juice (you actually only need a tiny bit - i would even say leave it out, but if you like sour food, then you may want to use a lot)
(skip) 80g finely chopped onion
60g tomato purée
80ml oil (does anyone actually measure out oil? i just fire in as much as i feel looks good on the bottom of the pan)
salt and pepper (what a cop out. if you get your spices right, you shouldn't need these)
6 lemon wedges for garnish
Cut the chicken into strips. Put them into a bowl. Mix together the yoghurt, seasoning, spices, (garlic), lemon juice and the tomato purée (it's mad that firefox automatically fixes this with the fada-thing). Pour this mixture over the chicken and mix it in very well. Cover with cling film and leave to marinate for at least four hours (i'm bad. i never marinate things).
Take a grilling tray and lightly coat it with a little oil, sprinkle with the chopped onion. Lay the chicken strips on the chopped onions. Place the chicken under a hot grill and gently let them cook. Turn them every few minutes to make sure that they are fully cooked. You can also cook them in a hot oven at 180C for about 20 minutes.
Serve with rice flavoured with turmeric (i never knew there was two Rs in this word), or with a salad of iceberg lettuce and yoghurt dressing.
woah - i cut the cooking instructions off a pizza box one day! wierd.
Macaroni Cheese (awh. i can't eat this anymore.)
water
pasta (if you eat as much pasta as i used, you just know how much pasta goes in)
2 tablespoons butter (half melt, then add)
200g cheese
1/4 cup milk (stir in)
pepper / herbs
serves 3-4
Pesto (i also can't eat this anymore)
1 cup parsley (i never used parsley)
1 cup basil
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon olive oil (i used soya oil)
2 tablespoons butter
2 tablespoons boiling water
3/4 cup parmesan cheese
i think this serves 2-3... i don't remember ever adding in this much of everything
If you want the not-so-haphazard recipe for pancakes:
100g flower
2 eggs
300ml milk
i think it came out too runny, which is why i use more flower and less milk
Butterscotch Sauce (i made this once and it burned horribly - good luck if you decide to try it)
equal spoonfuls
butter
golder syrup
brown sugar
melt slowly
boil for 7 minutes (be really, really careful)
Pizza Tomato Sauce
Put
1/2 cup canned tomatoes (why does the plural get an E?)
1 teaspoon tomato paste
herbs (schwartz pizza seasoning, basil and herb pepper
into a small saucepan. Bring to the boil and reduce to thicken (aka simmer until all the liquid has evaporated)
Cornbread
1 cup flour
6 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter (some recipes call for oil, but it makes the bread really crumbly, which i don't really like)
1+1/2 cups buttermilk
3 eggs
9x9 pan, oiled
oven - 200C 30 mins
mix dry (and butter)
mix wet
"just" mix both (i wish i wrote clearer instructions to myself)
right. that is all my recipes. i remember making minestrone a few times - that must have been from a book. and french toast - bread fried with demerara sugar and possibly something else: it was interesting. and there was this kind of french egg soup one time, which was from a book. yea. i may have to bring the soups and sauces book with me.
Liquid to put on Sushi Rice
3-4 tablespoons rice vinegar
2-3 teaspoons sugar
2 (spare) teaspoons salt (the salt will take over if you put in too much)
Water : Rice
sushi rice: 1:1
basmati rice: 1.5:1
long grain rice: 2:1
To Make Yummy Pancakes
(you need a graduated cylinder - one from a science lab will do if you don't have any normal cooking implements)
put in flour to 200 (mls)
then 2 eggs (probably medium - it's not an exact science)
then milk to 500
mix and cook - don't burn.
To cook in a small frying pan, put in a bit (small) of oil. Heat at 3 (on halogen a hob). When oil is moveable pour in mix - it should not cook immediately. Leave 'til all mix has dried up and flip over.
Tuna Sweetcorn
one can of tuna with sunflower oil
one (smallish) can of sweetcorn
mix the two
cook some pasta
when pasta is cooked throw in the tuna and sweetcorn and mix it until it is warm
(if you are cooking for one, you may just want to use half the mix, and keep the rest for later)
Almond Chicken (not mine - comes from the back of Yeo Valley yoghurt)
ingredients:
150g pot yeo valley organic natural yoghurt
(skip) 1 medium onion
(skip) 1 clove of garlic
1 teaspoon curry powder
1 tablespoon olive oil (don't use olive oil - it tastes rotten, use soya oil or something instead)
2 tablespoons ground almonds
2 organic chicken breasts (it doesn't really matter if they aren't organic)
150g basmati rice
2 teaspoons fresh coriander
heat oil in a frying pan (definitely don't use olive oil in this case - when i gets hot it releases toxins). (onion and garlic go here) add curry powder. cook on medium for 5 minutes. chop the chicken into 2cm thick strips and add to the pan (if you are me, you may want to do this bit at the start. it takes me about 15 minutes to cut chicken, which in this case, would lead to very burnt oil and curry powder). Brown for 5-6 minutes. Turn the heat down low and add the almonds, stirring gently. Take the pan off the heat and stir in the yoghurt. As this is cooking boil the rice until fluffy (this should take about 13 minutes if you have a rice cooker. if you don't you should get one, you will be amazed at the amazing job it does to rice. it's amazing.) Serve the chicken with the rice and garnish with fresh coriander (if you are just going to set the coriander aside, you may want to consider not buying it in the first place).
Chicken Tikka (i never managed to get this recipe right; it always came out too lemony or something)
6x180g chicken fillets
140ml natural yoghurt (i find using sweetened yoghurt lifts the flavour a lot)
1 teaspoon fresh grated ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 chilli powder (i presume this means powder of 1 chilli? i figure you can just add whatever amount of chilli you like)
(skip) 1 clove of garlic
1 lemon, for juice (you actually only need a tiny bit - i would even say leave it out, but if you like sour food, then you may want to use a lot)
(skip) 80g finely chopped onion
60g tomato purée
80ml oil (does anyone actually measure out oil? i just fire in as much as i feel looks good on the bottom of the pan)
salt and pepper (what a cop out. if you get your spices right, you shouldn't need these)
6 lemon wedges for garnish
Cut the chicken into strips. Put them into a bowl. Mix together the yoghurt, seasoning, spices, (garlic), lemon juice and the tomato purée (it's mad that firefox automatically fixes this with the fada-thing). Pour this mixture over the chicken and mix it in very well. Cover with cling film and leave to marinate for at least four hours (i'm bad. i never marinate things).
Take a grilling tray and lightly coat it with a little oil, sprinkle with the chopped onion. Lay the chicken strips on the chopped onions. Place the chicken under a hot grill and gently let them cook. Turn them every few minutes to make sure that they are fully cooked. You can also cook them in a hot oven at 180C for about 20 minutes.
Serve with rice flavoured with turmeric (i never knew there was two Rs in this word), or with a salad of iceberg lettuce and yoghurt dressing.
woah - i cut the cooking instructions off a pizza box one day! wierd.
Macaroni Cheese (awh. i can't eat this anymore.)
water
pasta (if you eat as much pasta as i used, you just know how much pasta goes in)
2 tablespoons butter (half melt, then add)
200g cheese
1/4 cup milk (stir in)
pepper / herbs
serves 3-4
Pesto (i also can't eat this anymore)
1 cup parsley (i never used parsley)
1 cup basil
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon olive oil (i used soya oil)
2 tablespoons butter
2 tablespoons boiling water
3/4 cup parmesan cheese
i think this serves 2-3... i don't remember ever adding in this much of everything
If you want the not-so-haphazard recipe for pancakes:
100g flower
2 eggs
300ml milk
i think it came out too runny, which is why i use more flower and less milk
Butterscotch Sauce (i made this once and it burned horribly - good luck if you decide to try it)
equal spoonfuls
butter
golder syrup
brown sugar
melt slowly
boil for 7 minutes (be really, really careful)
Pizza Tomato Sauce
Put
1/2 cup canned tomatoes (why does the plural get an E?)
1 teaspoon tomato paste
herbs (schwartz pizza seasoning, basil and herb pepper
into a small saucepan. Bring to the boil and reduce to thicken (aka simmer until all the liquid has evaporated)
Cornbread
1 cup flour
6 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter (some recipes call for oil, but it makes the bread really crumbly, which i don't really like)
1+1/2 cups buttermilk
3 eggs
9x9 pan, oiled
oven - 200C 30 mins
mix dry (and butter)
mix wet
"just" mix both (i wish i wrote clearer instructions to myself)
right. that is all my recipes. i remember making minestrone a few times - that must have been from a book. and french toast - bread fried with demerara sugar and possibly something else: it was interesting. and there was this kind of french egg soup one time, which was from a book. yea. i may have to bring the soups and sauces book with me.
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