Diwali tuti fruiti laddoos

No Ghee Diwali Semolina/Sooji Laddoos – Tuti Fruiti For A Festive Look

Diwali Sweets

These Semolina laddos are so easy to make; you can rustle them up just before Diwali.  I deliberately avoided ghee in this recipe, because  all Diwali sweets contain ghee, the staple in making Indian sweets.

This whole process takes less than 15mins.  You can double up the amount and make a larger quantity and store in the fridge for a couple of days ahead of Diwali.

I added tuti fruiti to give it a cheerful festive look and to make them stand out from other usual sweets.  Also, kids will love the colourful look and the dainty sweetness of tuti fruiti along with the creamy taste of the laddoos.  In place of tuti fruiti, you can add butter roasted cashews, almonds or sultanas.

Wish you all a very happy Diwali!

You will need the following ingredients to make these:

Corse Semolina / Sooji 1 full cup
Castor Sugar(if you are taking granulate sugar grind until smooth) 1/2 cup
Milk 3 tbsp
Butter 2 tbsp
Salt 2 pinches
Tuti Fruiti
Cardamom powder 2 pinches
Vanilla 2 drops

Let’s Make :

  • In a heavy bottom pan melt butter
  • Add semolina and fry for 5 mins
  • Add sugar and stir a couple of mins
  • Mix cardamom powder, vanilla and Salt
  • Add milk gradually while mixing everything rapidly under a very low flame
  • When all comes together empty it into a bowl
  • Before it cools down add a handful of  tuti fruiti and quickly make balls
  • Decorate with more tuti fruiti sprinkled on top
  • Keep aside for 1/2 hr and they will be ready to devour
No mixer chocolate cupcakes

No Mixer Chocolate Cupcakes – Easy Peasy Glorious Cupcakes

No mixer chocolate cupcakes

Making cupcakes cannot be easier than this!  And, getting the utmost sponginess, the intensly chocolaty flavour and the eye popping beautiful glazed chocolate icing are all a great big bonus!

Try this out today and you are sure to get addicted to both the taste as well as the easy method of making it!

The best part of making these glorious cakes is that there is no need of taking your electric hand mixer out.  Hence, no extra washing up and storing all back!  Just by mixing all the ingredients, you get the right consistancy, tempting colour and the most satisfying bite of a luxury cake!

Let’s make them with a smile!

You will need:

Self Raising Flour 250 g
Margerine or Baking spread (I used Stork baking spread) 250 g
Caster sugar 250 g
Eggs (large) 2
Milk 1/2 cup
Cocoa Powder 3 tbsp
Baking powder 1 tsp
Salt 4 pinches
For the icing
Icing sugar 150 g
Margerine 75 g
Cocoa Powder 2 tbsp
Milk 2 tbsp
Vanilla essence 1 tsp

Let’s make :

  • Pre heat the Oven at 180 C
  • In a heavy bottom pan, put milk, margerine, sugar, cocoa powder and salt and heat until all melt into a chocolaty sauce.  Be careful not to boil.  As soon as everything comes together as a sauce take out from the flame.

  • Mix baking powder and flour together and sieve on to a bowl
  • Using a fork, whisk the eggs until frothy
  • Now slowly pour the chocolate sauce on to the eggs and mix well

  • Add the liquidy chocolaty mixture on to the flour while rapidly mixing
  • Mix with a wooden spoon or a spatula until no lumpy bits remaining
  • The mixture will be very watery.  Keep aside for 15 mins and it will become a thick sauce

  • Pour on to silicon cupcake cases, paper cupcake cases or just rub butter and dust flour the muffin tray and carefully pour the batter leaving a little space from the top allowing the cake to rise

  • Bake in the pre- heated oven for 15-20 mins  (Important : never open the door of the oven in the initial 10 mins)

  • Take out the cupcakes and place on a tray to cool off completely

Now make the chocolate icing

  • Melt all the ingredients mentioned under ‘Icing’ in a heavy bottom pan until everything comes to a runny liquid. This is a very quick task.  do not boil or over heat
  • Leave to cool

  • Pour over cupcakes

  • Decorate with white chocolate and milk chocolate shavings
  • Place all the cupcakes in a tray and stick in the fridge for the icing to settle
  • After 1/2 hr your cupcakes are ready to devour!
  • Store in an plastic box in the fridge
Nasi Goreng

Nasi Goreng – Delicious Homemade Indonesian Fried Rice

Nasi Goreng-Indonesian Fried Rice

Let’s serve up this fragrant, delicious Indonesian fried rice, ‘Nasi Goreng’ which has almost everything you expect of a main meal in it; meat, seafood, rice and vegetables!  I used minimum amout of oil in this recipe; hence, it is qualified to be branded ‘healthy’ and it’s a bliss to enjoy delicious mouthfulls without feeling guilty!

Indonesian mothers used to serve this dish as breakfast by using the leftover, cold rice from the previous night’s dinner.  It’s indeed a very clever way to give the leftover rice a glorious, colourful and a scrumptiously flavourful finishing!  Other cultures in the same region soon started embracing this dish, they loved serving it as a main meal or make large potions at family gatherings.

Adding prawns to this dish proves to be a perfect culinary ingenuity, as seafood and rice go just so well together. Yet, the secret of the addictive delicious taste and the tempting colour stem from the chili paste (Recipe is given below).  The savoury taste of shrimp,  blended with the subtle sweetness of soy sauce and sugar with the right quantities of  chili flakes, ginger and garlic get a delicious twist that no other food enhancer could ever come closer.

You can make the chili paste in a larger quantity  in advance and store in the fridge for future use.  Also, by making the chicken and prawns as well as cooking the rice the previous day, could save a lot of time.

So, Let’s make it;

You will need the following Ingredients:

Basmati rice 2 & 1/4 cups
Chicken (cut into bite size pieces) 500 g
Large prawns 250 g
Carrots (cut into thin stripes) 1 cup
Leeks (thinly cut) 1 cup
Onion 1 large
Ginger and Garlic ( chopped)
Green chili 1 large
Sauces :
Chili sauce 4 tbsp
Soy sauce 3 tbsp
Ketchup 1 tbsp
Oyster sauce 1 tbsp (optional)
Chili paste 4 tbsp

 

1st Step –  Make the Chili paste

While experimenting on this great taste bud winner, I came across a method to minimize the amount of oil used in it    Instead of deep frying all the ingredients as everyone usually does,  I stir fried each one separately, using as less as a teaspoon of oil.

Surprisingly,  the taste was supreme, despite not being drenched in oil like many available brands in the shop shelves.  If you once make it at home, you will never buy any supermarket brands.  Loving the fresh and utterly flavourful homemade taste of this chili paste, I ended up making a full jar of it and stored in the fridge.  It will sit in the fridge fresh and aromatic for about a month if I am not tempted to add it to my various rice dishes.

You will need the following ingredients to make this:

  • 1 cup of shrimp
  • 1 cup of thinly chopped onions
  • 1 tsp of sugar
  • salt
  • 1 tbsp Soy sauce
  • 1 tbsp Ginger and garlic freshly chopped
  • 2 tbsp of chili flakes or crushed dried red chili

Make it:

  • In 1 tsp of oil fry the shrimps and keep aside
  • Add a drop or two oil into the same pan, fry onions and keep aside
  • Fry the chili flakes in another few drops of oil
  • Add ginger and garlic cut into thin pieces
  • Add soy sauce, sugar and salt
  • Crush all into a past using a hand blender
  • Check the taste and add salt or sugar a bit more if needed
  • Chili paste is ready!

2nd Step – Chicken and Prawns stir fry

 

Mix all the following ingredients and marinate Chicken and Prawns. Keep aside for 2 hours (Prepare  this on the previous day to save time)

  • Chili powder 1tsp
  • Curry powder 1 tsp
  • Ginger and garlic grated or paste 1 tbsp
  • Soy sauce 1 tbsp
  • Salt and Pepper powder
  • Turmeric 1/2 tsp
  • Lemon juice 1 tbsp

Stir fry the chicken and keep aside

 

Stir fry the prawns and keep aside

3rd Step – pREPARE eGGS

  • Scramble the 2 eggs with a little salt and pepper and keep aside

4th Step – pREPARE THE RICE

  • Wash the rice and leave in a bowl filled with cold water for 20 min
  • Drain water and fill with fresh water just above the rice
  • Add a few drops of oil, 4 cloves, a cinnamon stick, a few cardamoms and a few sprinkles of salt
  • Cook under medium flame until fluffy
  • Open the lid, add a 1tsp of butter and fluff up the rice
  • Keep aside to cool off completely

(Make this on the previous day and place in the fridge)

5th step – Let’s fry up all together

  • Slice the carrots, leeks and onions, slit a green chili, chop garlic and keep aside

  • In a large wok, add 2tbsp of olive oil and saute the onions along with garlic and green chili

  • Add the whites of leek and carrots.  Stir fry until soften

  • Add chicken, prawns and egg scrambled.  Toss a few times and push all to a side

  • In the middle of the wok add all sauces ; soy, chili, ketchup, oyster
  • Let the sauces boil a little while and add 3 tbsp heaps of Chili paste and a bit of salt
  • Rapidly mix under high flame for a short while

  • Toss the green part of leek to the well mixed meat, prawns and veggies

  • Add rice while rapidly mixing under high flame

  • A few minutes rapid tossing and mixing will bring all together
  • Adjust the taste at this point (Add more chili paste if you desire a fiery taste)

  • Make a perfect bullseye by dropping the egg to a little deep frying pan and cooking it under a very low flame
  • Repeat with the other eggs

  • Now scoop enough rice to fill a dome shaped cup, flatten tight and place a plate on the top
  • Turn upside down and release the cup gently
  • You will have a pretty dome of Nasi Goreng in the middle of the plate
  • Place a bullseye and serve hot

Nasi Goreng

Wine biscuits

Linguas De Veado / Wine Biscuits – Melt in your mouth biscuits

wine biscuits

These little sweet and crunchy biscuits are called “Linguas de veado” in Portuguese.   Quite interestingly, when translated into English it means ; Butter cookies in the shape of a large tongue.  However, I made them round so that they are easier to pop into the mouth and crunch away in seconds!

Super easy to make and they all will vanish in a jiffy.

Try the recipe today and you will be making this again and again.

What you need:

Egg whites  3
Icing sugar  120 g
Margerine or butter (melted)  120 g
Plain flour  120 g
Salt  3 pinches
 Vanilla 1 tsp

LET’S MAKE

Set the Oven to 160 C

Cream it

  • Clean wipe a wide bowl perfectly dry to beat the egg whites
  • Pour the egg whites and beat until frothy.  This will take  2- 3 mins
  • In a seperate bowl beat butter and icing sugar until creamy
  • Now add the butter and sugar cream to the egg whites
  • Add Plain flour
  • Add salt and vanilla
  • Give a good stir and bring all together using a wooden spoon or a spatula

 

Pipe it

  • Pour the batter into a piping bag
  • Pipe disc shapes on to a non-stick baking tray or a tray lined with parchment paper
  • Stick in the oven for 15 mins
  • or the edges of biscuits turn into a lovely golden colour
  • Take out of the oven and let the biscuits cool down on the tray itself

linguas de veado

  • Give a little nudge to the biscuits with a spatula and they will slide off
  • Ready to gobble down three at a time!

banana and walnut cake

World’s best Banana and Walnut Cake – The best cake to make with over riped bananas in your fruit basket

This beautiful cake with delicious fruity twist is a classic treat that you would love to make again and again to share with all your friends and family.  The taste, scent of bananas and the crunchiness of walnuts is a real temptation!

While trying to make something similar to Starbuck’s banana and walnut cake, I ended up creating something far better and simply irressistable, much to my delight and utter surprise – and of my friends.  Adding golden syrup, milk and lemon juice on impulse didn’t disappoint me, as they all nicely blended into a fountain of flavours, highlighting the taste of bananas.

Over-riped bananas with black patches on the skin are the best for this cake, as they are high in flavour and moisture, which in turn gives a delicious scent and taste to this cake.  Also, do not forget to add brown sugar as it gives a beautiful broze browen colour to the cake

Let’s gather the necessary ingredients to make it:

 Over riped bananas  2 large
 Soft brown sugar  170 g
 Margerine or butter (melted)  150 g
 Self raising flour  225 g
 Eggs  2
 Fresh milk  2 tbsp
 Golden syrup  1 tbsp
 Salt  3 pinches
 Lemon juice  1 tsp
 Bicarbonate of soda  1 & 1/2 tsp
 Walnuts crushed (extra handful for sprinkling on the top)  60 g
Golden syrup  1 tbsp

Let’s make :

Set the Oven to 180 C

Cream it

  • Soften butter or margerine
  • Cream with sugar using an electric hand mixer
  • Add eggs one at a time beating after each addition
  • Beat for 2 mins until creamy
  • Add salt and bicarb to flour and sieve on to the batter
  • Add lemon juice and vanilla
  • Add golden syrup
  • Using a wooden spoon or spatula, mix all into a smooth batter
  • Add crushed walnuts and give a good mix with the spoon

Tray it

  • Rub butter inside walls of the tray
  • Sprinkle flour and shake until all sides are coated
  • Spoon the batter into a loaf tin
  • Sprinkle a handful of crushed walnuts on the top

Bake it

  • Place in the upper bottom shelf of the oven
  • Bake for 30 – 40 mins or when stabbed with a skewer, it should come clean
  • After 1/2 hr, if the top of the cake is browned but the middle is still soggy, cover the top with a foil paper or baking sheet and bake further more
  • After 40 mins stab a skewer into the middle and check if it comes clean
  • Take out of the oven
  • Let the cake rest in the tray itself for 10 mins
  • Take out and wrap with a foil paper and keep until it cools down completely (This will evenly distribute the warmth and make the cake moist)

Serve it

  • Take a long break knife and dip it in boiling water for 2 mins (This will prevent the cake from crumbling while cutting)
  • Take out and wipe out the water
  • Now cut the cake into dainty slices
  • Serve with a hot cup of coffee or tea
  • Enjoy!

Red Nose Day Cup Cakes – Pretty cupcakes with facial expressions

Creating these pretty cupcakes for the Red Nose Day charity cake sale held by my little son’s school gave both of us unlimited fun.  The delight in my sons’s eyes told me that all the time and energy spent on those never gone wasted.

You can see the moods created on top of the iced cupcake to imply that expressions are unique to us, humans : Cool faces, mild faces, wild faces, glamours faces with pouting lips and guys with cool glasses and some sad faces with a single tear dropping.  You can set your creative ideas to take over and enjoy doing something unique and beautiful.  After all, it’s all for a good cause.

I used ready to roll icing in different colours to make the features of the faces.  You can simply kneed the icing and roll it out to make any shape, just like the playing clay.  You can even cover the whole surface of the cupcake with a layer of this icing, cut into shape which is quicker and easier but the cake won’t taste good.  Delicious home-made butter icing (recipe given below) spreaded liberally on top could taste the cake heavenly!   After all, the cakes should not only look pretty but also taste  delicious in every bite.

You can even decorate similar type of cakes for any party or just to amuse your little ones.  They will love to join in making them too.

I normally bake the cupcakes on the previous day and let them cool completely.  Next day, you have all the time and energy to spare for decorating them elaborately.  If you couple both on the same day, you could be too tired to launch yourself in decorating them at ease.

So, let’s start,

You will need the following items:

Self Raising flour 250 g
Margarine or butter softened (30 secs in the microwave ) 250 g
Caster sugar 250 g
Eggs 4
Milk 1/4 cup
Lemon juice and Vanilla essence 1  tsp each
Salt 3 pinches

 

 

 

 

 

 

 

 

 

Let’s make them: Set the oven to 180 C . (Temperature conversion is given under Tips)

  • Beat butter and sugar together until creamy, using an electric hand mixer (3 mins)
  • Add eggs, one at a time. Make sure you beat well after each addition for 1/2 min
  • Add vanilla essence,  lemon juice  and beat for two rounds.
  • Mix baking powder to flour and salt and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
  • Add milk and mix well.
  • Your cake batter is ready now.

Fill the cupcake cases and bake now:

  • Fill the paper cupcake cases 3/4 th with the batter, leaving space for cakes to rise.
  • Place the cakes in the cupcake tray.

cupcake-cases-300x300cup-cake-tray-300x300

  • Pop it in to the oven.
  • Bake for 13-20 min.
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.
  • Take the tray out of  the oven and let it rest for 10 mins.
  • Slowly remove the cupcakes from the tray and place them on a cooling rack.
  • Let the cakes cool off completely  !!!

Let’s make the butter icing now :

 Icing sugar (seived) 300 g
Butter or Margarine 125 g
Lemon juice 1/2 tsp
Milk 1 tbsp
Vanilla a few drops

Let’s make the icing:

  • Cream up all together using an electric hand mixer
  • Spread a layer of icing flat on the top
  • To decorate you can opt for any kind of sweets ; smarties, m&m, jelly babies, sprinkles
  • To set features like those below, roll out different coloured royal icing and arrange on the top
  • Your pretty cup cakes are ready
  • Have a happy Red Nose Day!

Classic Swiss roll – Valentine’s day special

Price: £105.00
Was: £159.99

Gorgeous as it looks, this Swiss sponge roll is a real beauty that should win the crown !

As the Valentine’s day is around the corner, I painted a few hearts on the sponge to display a festive notion relevant to the occassion; you  need some liquid food colouring and a good quality paint brush to paint a simple design on the cake.  Quite an easy tip but the enhanced appearence is a real winner of hearts!

So, let’s make this beauty and bring a special glow of love to this Valentine’s day!

Get ready with the following ingredients ;

For the cake

 Plain Flour  50 g
 Sugar (white caster is best)  120 g
 Eggs  3 whites and yellows seperated
 Baking Powder  1 tsp
 Corn Flour  1 tbsp
Yellow food colour 3 drops (optional)
 Salt 3 pinches ( this is a must to take the blandness of egg whites away)
 Vanilla  1 tsp

Let’s make the sponge roll first

Set the Oven to 180 C

Beat it

  • Seperate the egg whites and yolks carefully
  • Beat the egg whites using an electric hand mixer, in high speed for 2 mins until it gives peaks

  • Add sugar in three times while beating in high speed.  1 min
  • Add egg yolks and beat for 2 mins

  • Add  baking powder, corn flour and flour together and seive on to the cake
  • Add salt, yellow food colouring and vanilla
  • Do not use the electric mixer at this point.  Fold flour using a spatula until the batter comes creamy.

Prepare the tin

  • 12″ x 10″ size square tine will be the right size for the sponge
  • line up with a parchment paper
  • Grease with butter for easy peeling off

Bake it

  • Spread the sponge batter in the tray
  • Lift and drop the tray twice on the kitchen top to evenly settle the batter
  • Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake

Prepare for rolling the cake

  • Lay a wide parchment paper on a  kitchen towel
  • Sprinkle granulated sugar and keep it ready for rolling out the cake

Take the cake out of the oven

  • As soon as the cake is out of the oven, let it cool enough to touch and carefully lay it face down on the sugar sprinkled parchment paper
  • Sprinkle some water on to the linining parchement paper, so that it comes out easily.  Peel it off gently

Roll out

  • Now, while the cake is still very warm, roll out with the parchment paper

  • Leave it to cool off completely for 1 hr.

Filling 

  • Once the cake is cooled off,  open it flat on a tray

Options for filling the sponge roll

strawberry jamOption 1 – Simple but delicious

  • Strawberry jam – homemade or good quality supermarket brand

I have used here my delicious homemade strawberry jam.  Recipe, given below:

http://happyrecipes.co.uk/tag/strawberry-jam/

Spread a generous amount of strawberry or raspberry jam as a thick layer and roll the sponge, wrap with a foil and refrigirate for 1/2 hr before serving.

strawberry jamOption 2 – beautiful and yummy

  • 50g butter or margarine, softened
  • 1150g icing sugar
  • A little milk
  • A drop of vanilla
  • Red food colouring

Seive icing sugar and whisk all together using an electric mixer until creamy.  Spread a thick layer and roll the sponge and refrigirate for 1 hr before serving.

strawberry jamOption 3 – Creamy and delicate

  • 1 cup full cream
  • 1/8 cup icing sugar

Beat cream using an electric mixer while adding sugar gradually.  Spread a thick layer and on top of it a layer of strawberry jam and roll the sponge.  Cover with a foil and refrigirate for 1 hr before serving.

Serve

  • Take out 30 mins before serving
  • Slice with a sharp knife
  • Enjoy!

Price: £105.00
Was: £159.99
chocolate swiss roll

Chocolate Swiss Roll – A dream come true!

chocolate swiss roll

choc swiss roll

This is, indeed, a dream come true chocolaty treat!

The super soft sponge, smeared with sweet chocolate butter icing, is simply a divine treat that would melt into your mouth!

Try out the recipe today and you will be amazed at the simplicity of the whole process of making it.

No need of more words, as the mouthwatering picture above, says it all!

So, good luck with your baking!

Get ready with the following ingredients ;

For the cake

 Plain Flour  50 g
 Sugar (white caster or soft brown sugar)  120 g
 Eggs  3
 Baking Powder  1 tsp
 Corn Flour  2 tbsp
 Cocoa Powder  1 & 1/2 tbsp
 Salt  pinch
 Vanilla 1/2 tsp

For the butter icing

 Icing Sugar  200 g
 Margerine or Spread (Not butter)  125 g
 Vanilla and a few drops of lemon juice
 Cocoa Powder  1 & 1/2 tbsp
 Fresh Milk  1 tbsp

Let’s make the butter icing first and keep aside:

  • Beat the margerine until creamy
  • Mix icing sugar and cocoa powder and seive on to the creamed margerine and beat in high speed for 2 mins
  • Add fresh milk,  vanilla and a few drops of lemon juice
  • Beat all together until creamy
  • Chocolate butter icing is ready!
  • Keep aside

(The excess butter icing could be kept in an air tight plastic box in the fridge for future use.  For the next cake, place the icing in the microwave and heat up for 15 seconds to melt it and spread on the cake)

Let’s make the cake now

Set the Oven to 180 C

Beat it

  • Seperate the egg whites and yolks carefully. (not even a drop of yolk should be in the whites)
  • Beat the egg whites using an electric hand mixer, in high speed for 2 mins until the egg whites  give peaks

  • Add sugar in three times while beating in high speed for 1 min (Never drop all the sugar at once)

  • Add egg yolks and beat for 2 mins

  • Add chocolate powder, baking powder, corn flour and flour together and seive on to the cake
  • Add salt and vanilla

  • Do not use the electric mixer at this point.  Fold flour using a spatula until the batter comes creamy.

Prepare the tin

  • 12″ x 10″ size square tine will be the right size for the sponge
  • line up with a parchment paper
  • Grease with butter for easy peeling off

Bake it

  • Spread the sponge batter in the tray
  • Lift and drop the tray twice on the kitchen top to evenly settle the batter
  • Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake

Prepare the parchment paper for rolling the cake

  • Lay a wide parchment paper on a  kitchen towel
  • Sprinkle granulated sugar and keep it ready for rolling out the cake

Take the cake out of the oven

  • As soon as the cake is out of the oven, let it cool enough to handle and lay it face down on the sugar sprinkled parchment paper
  • Sprinkle some water on to the linining parchement paper, so that it comes out easily.  Peel it off gently

Roll out

  • Now, while the cake is still very warm, roll out with the parchment paper

  • Leave it to cool off completely for 1 hr.

Ice it

  • Once the cake is cooled off,  open it flat on a tray
  • Spread a thick layer of butter icing

  • Roll out gently
  • Dust with icing sugar

  • Roll in a foil and squeeze the ends just like a toffee and leave it in the fridge to set for at least an hour

  • Take out 30 mins before serving
  • Slice with a sharp knife
  • Enjoy!

Chocolate Log – Spongy, Divinely Chocolaty with fudge icing

Devinely rich in taste, yet light and spongy in texture, this beautiful chocolate sponge roll is dangerously addictive!

Gurenteed to be  light and spongy and at the same time rich with delicious, chocolate fudge icing that would melt sweetly in  your mouth; this is an instant hit in the tea time treats.

It is unbelievably easier to make this than any other cake, as it takes less than 5 mins to fix the sponge batter.  Also, the ingredients used in this cake are very simple and could be found in your kitchen cupboard at anytime.

Top tip : If you make the icing in advance and store in the fridge in an air tight plastic box, you can save even more time.

To make this cake you will need the following ingredients:

 Plain flour  220 g
 Soft brown sugar (you can use normal white caster sugar in place of this)  225 g
 Eggs  3
 Chocolate powder  2 tbsp
 Baking powder  1/2 tsp

Set the Oven

  • Pre heat the oven to 180 C

Beat it

  • Seperate the egg whites and yolks
  • Beat egg whites for 2 mins using an electric hand mixer, high speed, until it gives peaks

  • Add sugar in three times while beating in high speed for 1 min (Never drop all the sugar at once)

  • Now add the egg yolks. Beat for 1 min

  • Add Vanilla, two pinches of salt
  • Add chocolate powder, baking powder and flour together and seive on to the cake

  • Do not use the electric mixer at this point.  Fold flour using a spatula until the batter comes creamy.

Prepare the tin

  • 12″ x 10″ size square tine will be the right size for the sponge
  • line up with a parchment paper
  • Grease with butter for easy peeling off

Bake it

  • Spread the batter in the tray
  • Lift and drop the tray twice on the kitchen top to set the batter even
  • Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake

Prepare the parchment paper for rolling the cake

  • Lay a wide parchment paper on a  kitchen towel
  • Sprinkle granulated sugar and keep it ready for rolling out the cake

Take the cake out of the oven

  • As soon as the cake is out of the oven, lay it face down on the sugar sprinkled parchment paper
  • Sprinkle some water on to the linining parchement paper, so that it comes out easily.  Peel it off gently

Roll out

  • Now, while the cake is still very warm, roll out with the parchment paper

  • Leave it to cool off completely for 1 hr.

Ice it (Recipe for Fudge icing is given below)

  • Once the cake is cooled off,  open it flat on a tray
  • Spread a thick layer of  fudge icing
  • Sprinkle some icing sugar on top
  • Roll out gently

  • Spread a generous amout of fudge icing on the top using a spatula

  • Scrape horizontical lines using a fork
  • Cut the sides off
  • Refrigirate for 2 hrs

  • Decorate with Strawberries or chocolate chips
  • Place in the fridge to set at least an hour
  • Take out from the fridge before 1/2 hr of serving.
  • Ready to devour with delight!

To make chocolate fudge icing you will need

 Icing sugar 1/2 cup
Double cream 1/4 cup
Margerine or spread 50 g
Milk chocolate buttons 110 g
Cocoa powder 3 tbsp

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  • In a small glass bowl place chocolate drops, butter and double cream.
  • Place a wider pan on stove and fill it with hot water.
  • Dip the glass bowl into the wide pan.
  • Stir slowly until chocolates melt along with butter and cream.
  • If the chocolates are hard, heat up the pan with water under very light flame.
  • Add sieved icing sugar and cocoa powder.
  • Take out from the pan and stir until you are left with a creamy chocolaty melt.
  • Leave to cool.
  • If the consistancy is too thick, heat up in the microwave for 5 seconds.
  • Ready to ice any cake

chicken soup

Chicken Sweetcorn Soup – A perfect cold buster soup with homemade croutons

chicken soup

croutons

This delicious, silky smooth Chicken-sweetcorn Soup, served with homemade croutons on the side, is a real winter warmer!

This could be served as a perfect starter in the cold winter months or serve to someone who is just recovering from a  nasty bout of a cold,  that could make him feel better instantly.  Kids too will love the soft bite of sweetcorn and the crunchiness of the buttered croutons floating on the soup.

I fried the croutons with a little butter on the pan, instead of making them in the oven, which I found much more easier and less time consuming too.  To my delight I found them beautifully buttery and crunchy, just the perfect crusty accompaniment for the soup!

You need the following ingredients to make this soup:

Chicken breast/pieces without bones 100 g
Corn flour 1 tbsp
Warm water 2 cups
Sweetcorn 1/4 cup
Vinegar 1/4 tsp
Salt and pepper to taste
Eggs  1
Onion  1
Garlic  3 cloves
Spring onion chopped 1 tbsp
Soy sauce 1/2 tbsp
Olive oil or any cooking oil 1 tbsp

Let’s make :

  • Heat oil in a heavy bottom pan
  • Drop chopped onions and garlic and saute a little.  Do not brown.
  • Add the chicken pieces cut into stripes and stir fry for 2 mins
  • Add salt and pepper

  • Pour  1 & 1/2 cups of warm water, cover and boil for 10 mins

  • Next, pour the chicken broth through a seive
  • Seperate the chicken pieces and crumble them or cut them into further thin stripes

  • Pour the chicken broth again to the pan and let it simmer
  • Drop sweetcorn and spring onions and give a good stir
  • Beat the egg and slowly pour into the pan while stiring vigorously with a fork

  • Add vinegar

  • Add soy sauce
  • Mix cornflour with 2tbsp of warm water and add into the pan and keep stiring
  • Adjust the taste.   Add a bit more water if the soup is too thick
  • Mix everything and simmer under low flame for 3 – 5 mins while stiring continuously
  • Serve piping hot in an elegant soup bowl with homemade croutons on the side

Homemade croutons 

croutons

  • Spread butter on both sides of three bread slices
  • Cut them into cubes
  • Drop a blob of butter into a non stick pan
  • Drop the bread cubes and pan fry both sides until golden and crusty
  • Delicious !