Chocolate Fudge Cake

I made this CHOCOLATE FUDGE CAKE at the weekend for some friends and it was certainly a hit.



I have to admit, this is my first attempt at a Chocolate Fudge cake. 
I followed a recipe from a book called "Chocolate - 500 Classic Recipes", a book by editor Felicity Forster.  
I added and omitted one or 2 things and my results were absolutely delicious -  
Exactly as a Chocolate fudge cake should taste like - gooey; chocolatey; moist.
Just the way i like it!




It is a very simple cake recipe to follow with very little hassle! And delicious for an occassion.... it's one i will make again!

(serving suggestion: Warmed; dusted icing sugar; vanilla ice-cream)

1. Preheat oven to 160 degrees C.  Grease a spring tin and line base with greaseproof sheet.
2. For chocolate cake mix: In the mixer, sift 275g self raising flour; 50g cocoa powder; 3tbsp baking powder and combine. With mix on low to med now, add in 225g caster sugar with few drops of vanilla extract and mix.  Gradually beat in 135ml sunflower oil.  Now with the constant beat on, gradually add in 350ml water.  It seems alot but trust me, it is the correct measurement here. Pour into prepared tin.
3. Bake for about 45 mins or until skewer inserted comes out clean.  Leave to cool in tin for few mins then transfer to wire rack to cool completely.  Once cooled, turn the cake on its side and shave the top of your cake to level it.  Then cut the cake into 2 equal halves.
4. To make the Chocolate fudge, place 50g margarine and just 3tbsp water into a saucepan and gently heat on lowish heat until butter is melted.  Remove from the heat and add into a clean mixer bowl.  To this add 250g icing sugar and 2 tbsp cocoa powder and beat until mix is shiny.  Add more hot water if you need to make a spreadable mix.  
5. Set aside to cool before spreading some between your cake layers and over top also. I use about 1/3 to sandwich the layers and then 2/3 for the top.  I let the fudge kind of flop over the sides.  But you can use the mix to whatever ratio you want. You can also top with chopped nuts and a dusting of cocoa powder or icing sugar.  

Lasagna with Gluten Free pasta sheets

LASAGNA is loved in our house!
My sister has told me, this is definitely my signature dish.
And there's nothing more yummy than home made!
There are a few steps to this. The prep cooking takes most of the time.  But it is so worth it with the end result.
I have tried and tasted and amended and added and substituted and omitted to this dish.........
continuing to perfect it.  But that's the best thing about it!
Far from dry, this recipe will help you achieve a mouth watering tasty, moist, lasagna dish.

TOP TIP HERE? Don't rush !

I'm using Gluten Free lasagna sheets today.  For me personally, it just means i get to enjoy my favourite foods without all that sluggishness.  Italian being one - pasta.
I also add cornflour to my bechamel sauce instead of flour, therefore this dish can be made as a gluten free dish.

Ensure you read the pasta sheet packet before cooking.  Some require pre soaking.  I find these better, as they soften before adding them to the cooking process.

I am using coconut oil today. It's healthier than other oils, especially olive oil.
Everyone is gone made on this lately!  And in all fairness, i can understand why.
Now, don't get me wrong, i will not live without my olive oil.  But i am always trying new things.  Olive oil i will still use and i love especially in salad dressings, Italian/Spanish cuisine and things like drizzling over fresh juicy tomatoes.
But i have to admit, Coconut oil is an amazing buy..... a great all round product, not just for cooking, but for health and beauty too!
A very small amount only is needed, no need to add more during cooking.& here's how i add it in:

BOLOGNESE MIX:

1. Add 1 tsp Coconut oil to a skillet on high heat. When melted, add 620g minced beef meat, season with sea salt and black pepper and brown off. With a slotted, remove browned mince and set aside.
   
2. Keeping the juices and fats in the skillet, add chopped veg - carrot; pepper; onion and garlic. Cook until juices have been absorbed, stirring making sure veg doesn't stick.  Then, add seasonings of sea salt; black pepper; cayenne pepper; all spice meat seasoning; dried oregano handful of fresh basil & parsley, stirring all to combine. Return meat to pot. 
   
   
3. Add 3tbsp tomato puree, stirring to combine and cook for about a minute.  To this, add 1tbsp vegetable bouillon powder and combine.  
4. Next, a tin of chopped tomatoes.  Then fill that tin with boiling water and add to the pot.  Leave to simmer for 30 minutes on low - medium heat.  Stir occasionally.  
5. Finally add fresh basil and parsley before assembling.  And of course taste test for seasoning.  
   
    

BECHAMEL SAUCE: 

1. Add 1tbsp butter to small saucepan over medium heat.  
2. Once melted, add 2tbsp cornflour, whisking well to combine until smooth. Continue to cook for about 5 mins - until it becomes light in colour.
3. Bit by bit, add in milk, whisking constantly.  Let sauce thicken, adding more milk if neccessary.  This is now your roux.
   
   This is a great sauce to know as you can use it for:
   - Parsley sauce: simply add fresh parsley and add to Bacon
   - Cheese sauce: simply add grated cheese and add to pasta
   - Fish pie: simply add some type of fortified wine like vermouth, pour over fish for baking and top with mash potato

ASSEMBLING:
(Get all your pots ready for assembling to make life easier for you and assembling easy.)

NOTE: don't feel you need to pile the bolognese mix in between the layers.  Lasagna is nicer with many layers of pasta sheets.  So, use the bolognese mix sparingly.  It will turn out juicy and yummy, don't fret.

1. Start with a spoon of bolognese mix and spread it around the base of your lasagna dish.  
2. Grate cheese (optional) over.
3. Add pasta sheets - don't worry if you've gaps - change around your layer position on each layer.
4. Spoon some bechamel sauce over the pasta sheets making sure to cover all inches of sheet. 
5. And repeat, finishing with Bolognese mix on top and an optional grating of cheese.
   
   It doesn't have to look neat and perfect! That's the great thing about it! 

BAKE:

1. Bake in pre-heated 200 degree oven until lasagna sheets and easily sliced through - cook for about 25 minutes.  If you find your dish will overflow, place on top of a baking tray.  
2. Serve with your favourite sides - garlic bread; potato chips or wedges; large side salad.

AND ENJOY xx

Lemon & Coconut cupcakes

This is a gorgeous fresh zingy lemony recipe for buns perfect for afternoon tea or bring them when visiting friends.

I've used Gluten Free flours today but can easily work the same with other flours.
I have stated before, i do not need my food Gluten free but over the past few years have baked and cooked quite a bit experimenting with Gluten Free recipes and dishes.  Personally, Gluten free products help me to enjoy some of my favourite dishes without all that bloating, heaviness and discomfort.

On a separate note, I have an intolerance to Yeast.  So, Anything with yeast in it, like breads, sauces etc etc, gives me symptoms such as stomach cramps & bloating; tiredness; cravings for sugar and many more.  Also any sugary foods, as it fuels the growth of yeast in the body.

Bake to my lemon cupcakes!
I'm using a simple cupcake recipe that i always use for cupcakes.  I also use it for cakes.
It's easy to whip together and the simple ingredient list will you will know very quickly, so you won't even need to pull the recipe out to read after a while!

TOP TIP:
Always take the butter out of the fridge well in advance so it is soft at room temperature when you start baking.  It will need to be this soft consistency for baking your buns.

This recipe will make 12 small cup cakes or 6 big ones (or squeeze 8 out of it like i've done today)

1. Preheat oven to 180 degrees C.  Line cupcake tins with cases.
2. In a mixer beat your softened 125g BUTTER with 125g CASTER SUGAR until light and fluffy.  Add in 1/2 the zest of 1 full LEMON saving the other half for icing. 
   
3. Alternating the eggs and the flour, gradually add the 2 EGGS and 150G SELF RAISING FLOUR with 1/4 TSP BAKING POWDER.
   
4. Once batter is well combined and smooth and light, mix in a drop of VANILLA EXTRACT and 1 TBSP desiccated COCONUT.
   
5. Divide mix between the bun cases and bake in pre heated oven for approximately 10-12 minutes until cake skewer inserted into middle of buns, comes out clean/dry.  Cool on wire rack before adding icing to them.
   
6. To make the lemon icing, beat 75g of soft BUTTER and gradually beat in up to 175g ICING SUGAR.  Mix in the JUICE of half a LEMON and the remaining zest.  It should be easily spreadable - you may need to add more/less icing sugar and a little water if it requires more liquid. 
   
7. Ice your fresh lemon cupcakes and sprinkle a little lemon zest on top for decoration.

Delicious - zingy - fresh !

Homemade BEEF BURGERS

It's Friday Treat!
And for me, it's homemade Burgers & homemade chips.

When i cook burgers, as they are looooved in our house, i always use pork mince as i find it lighter and that bit healthier. But today is a treat, so its juicy beef !!

I had a busy day, so i prepared the burgers last night and chilled them overnight in the fridge.
All that was left today for me to do was cook them & bake some honemade chips!

If you are cooking them straight away, firm the burgers for about an hour in the fridge.
Remember to bring back to room temp before cooking them by taking them out of the fridge about 30 mins before cooking.

To prepare the burgers:
1. Season BEEF MINCE with: SEA SALT; BLACK PEPPER; YELLOW AROMAT; CRUSHED GARLIC; PARSLEY & TOMATO PUREE. Combine with 1 EGG.
2. Divide into 4 and shape into balls. Place them on greaseproof paper on a plate and flatten down slightly to shape.

To cook simply fry on each side for about 7 mins and finish cooking the burgers through, in a 180 degree oven for about 15 mins.

Serve with toastedbun of choice, yummy homemade chips or wedges and a juicy salad.

Happy Weekend!

SCRAMBLED SATURDAY!

Good Morning Easy Peasers!

This morning is a lazy one....but it's Saturday so that's ok!

But there's nothing lazy about my breakfast that i just had......
.....MIXED SCRAMBLED EGG

I'm using leftover avocado salad i made the other day, but without the lettuce.
Nothing worse than soggy warm lettuce i think!

My only critic is i placed the scrambled egg on my toast, which i don't normally do as i hate soggy toast too!  Soggy anything is just not good!!
I usually place the egg on a plate and some toast on the side.
But however, the scrambled was super yummy and super easy to prepare:
(made 1 big portion for me - could divide for 2 small portion sizes)


Whisk 2 EGGS in a bowl with a seasoning of SALT & BLACK PEPPER and a splash of MILK.  Add in the mixed leftover avocado salad (diced avocado/peppers/tomato/spring onion/cucumber)

Add a knob of BUTTER to a saucepan over low to medium heat.

Once butter is melted, tip in your egg mix.  Give it a stir every so often to break up the egg and making sure not to stick to base.

Once all the liquid gone, your scrambled egg is ready.  Serve with yummy warm bread toast of choice.  Today i have a chia and sunflower seed bread.

Tip: to make a delicious scramble, use a frying pan/sauce pan..... do not attempt to revert to the ole microwave!!  Although the microwave is great for fast and easy kids scramble when you're in a hurry, doing your scramble in a pan is deliciously fresh.

Have a great weekend guys xx

Tomato Coconut Chicken

A yummy creamy tomato sauce and chicken with basmati rice for dinner.  

It's very simple and easy to make, so here's how i did it:

1. Brown the seasoned (salt/pepper/chicken spices/all spice) cubed CHICKEN in some fry lite, in a skillet over medium to high heat.  Remove the chicken pieces with a spotted spoon.
2. Add thickly chopped ONION and GARLIC to the pot juices and cook over low to medium heat to soften slightly.
3. Return chicken to pot, return heat to medium high and add in 1 1/4cup chopped TOMATOES; 1 cup light COCONUT MILK and 1 cup of CHICKEN STOCK. Add a little more seasoning of sea salt.
4. Bring pot to boil and turn heat down to simmer for about 20 minutes.
   Always remember to taste taste for flavour/seasoning. 
5. Serve with basmati rice and a garnishing of parsley.

Iced sweet bread fingers

I'm visiting friends this evening.  I've just made these yummy sweet breads with icing on top.  Great for a sweet breakfast or for a treat with a cuppa.  

The bread recipe is a white bread mix with caster sugar added in.

Making and kneading the dough stage is the longest part and of course letting time for them to rise.  Baking only takes about 10 minutes.  And once cooled, your icing is a matter of minutes.

You can make these in advance for a tea party or when you know you are going to be visiting.  You can just ice them then the next morning.
Or, you can freeze them un-iced until when you want them.

It's always good to have a press/cupboard stocked up and this is the reason i always have mine stocked.  You can make something up then at a moments notice.

These would be also perfect maybe with some hazelnut spread in the centre or chocolate coating on top.  Or simply left plain with a little butter.......

Note: Kneading is a very important stage of any yeast bread making, to get that yeast and sugar working. Don't be lazy!

Here's how i made them:

1. Sift 250g plain flour and 250g strong bread flour into a large bowl.  Add 1x 7g sachet dried yeast and 1tsp salt and stir to combine.  Make a well in the centre.  To this you will add your mix of 50g softenend butter; 1 egg beaten; 30g caster sugar and 100ml milk.  Stir to combine gradually adding 175g tepid water until the dough is soft and sticky.
2. Turn the dough out onto a floured clean surface.  Knead dough for 10 minutes.  Leave the dough in lightly greased bowl with a clean t-towel over it and let it sit in a warm place for about 1 hour, to rise or double in size.
3. Knock back (literally turn the dough out onto floured surface again and punch the dough!) the dough and divide it into 14 pieces.  Roll each piece into long finger light rolls approx 12-14cm long and leave on a baking tray, lined with greaseproof paper, for another 30 minutes, or doubled in size.  Leave enough space between each roll to rise. 
4. Preheat oven to 180degrees for a fan oven (200degrees otherwise).  Bake for 8-10 minutes then or until lightly brown. Leave to cool.
5. For the icing, sift 250g icing sugar into a large bowl. Add 2tbsp water and mix.  (I had plenty in this and did not need to add more water.  It should be quick thick that it doesn't drip but spreadable enough too).  Divide mix into 3.
   You will now make pink icing (using red colouring) and yellow icing (using yellow colouring) or of course any other colours you choose.  As it's Easter very soon, i chose yellow, pink and white.
   To add the colouring: take a tooth pick, dip into the colouring you want, put the tooth pick into the into icing mix and mix.  You can always add another drop if it's not dark enough, but you cannot take away!  So, start this way and build up.  But i found just 2-3 dips into the colouring was enough.
6. Spoon the icing over the fingers and decorate with sprinkles of choice.  Leave to set on your lined baking trays again.  And......Enjoy!