Chocolate Cream Cake recipe

Sunday, 5 February 2012

Ingredients

1/4 cup/60 ml espresso
1/4 cup/60 ml Cognac or rum
1 tablespoon pure vanilla extract
16 ounces/460 g bittersweet chocolate, broken into pieces
6 eggs
1/2 cup/100 g sugar, more to taste
1 cup/250 ml heavy cream, chilled
Gold leaf (optional)


Method

Heat the oven to 350°F/180°C.

Grease and line a 10-inch/25 cm cake pan, with quite high sides.

Boil a full kettle of water and set aside.

Have a roasting pan at the ready that will accommodate the cake pan comfortably.

Put the coffee, rum, vanilla and chocolate into a saucepan and melt over a bain-marie.

Break the eggs into a large glass or metal bowl with the sugar, set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream.

This will take about 10 minutes.

In a separate bowl, whip the cream into peaks.

Partially fold the chocolate into the egg mixture.

Add the cream and continue folding until evenly combined.

Pour into the cake pan.

Set the pan into the roasting pan, and slide it into the oven.

Now, pour the hot water from the kettle into the roasting pan to come half way up the sides of the cake pan.

Bake until set, about an hour.

Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan.

Remove the cake from the oven and let it sit 30 minutes in the water bath.

Remove from the bath and flip the cake onto a platter.

Press gold leaf on the top to decorate.

Serve with sweetened whipped cream on the side.

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Penang Ulam Rice

Tuesday, 31 January 2012

1 Salted tenggiri fish
2 boiled mackerels
2 tbsp kerisik (pounded dry-fried grated coconut)
120ml thick coconut milk
4 shallots (sliced)
600g cooked rice
juices of 2 limes
oil for frying

ULAM INGREDIENTS
1 turmeric leaf/daun kunyit
2 cashew nut leaves
1 stalk basil leaves
1 stalk kesum leaves
2 stalk ulam raja leaves
1 stalk selom leaves
1 bud ginger flower/bunga kantan
1 stalk lemon grass/serai (finely slice)
3 sekentut leaves
2 kaduk leaves
5 pegaga leaves

How to cook:
1. Wash all the leaves, the leaves up in bundles and slice finely.
2. Wash the ginger flower and lemon grass. Cut finely.
3. Heat oil, fry the salted tenggiri fish and mackerel.
4. Remove and flake the flesh of both fish.
5. Mix thoroughly all ingredients with kerisik, lemon grass, ginger flower, shallots and thick coconut milk.
6. Add cooked rice into the mixture, combine well.
7. Squeeze lime juice over rice and serve.

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Broiled Tilapia Parmesan

Servings: 08

Ingredients
• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
                                 • 1/8 teaspoon onion powder
                                 • 1/8 teaspoon celery salt
                                 • 2 pounds tilapia fillets



Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish

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ZUCCHINI SAMBAR

Saturday, 28 January 2012

INGRIDIENTS

½ cup toor dal

½ teaspoon turmeric powder

2 tablespoons corn oil

½ teaspoon asafoetida powder

1 whole dried red chilli pepper

½ teaspoon fenugreek seeds

1 teaspoon black mustard seeds

1 teaspoon urad dal

½ medium onion, cut lengthwise

1 small tomato, chipped

2 teaspoons samhbar powder

¼ cup tomato sauce

¼ teaspoon tamarind paste

 Teaspoon salt (more, if desired)

2 cups peeled and cubed zucchini

2 to 3 tablespoons chopped fresh coriander

METHOD 

Boil 4 cups of water in a tall saucepan.  Add toor dal and ¼ teaspoon turmeric powder.  Reduce heat to medium and cook, uncovered, for about 30 minutes until dal becomes creamy.  If water evaporates during the cooking process, add another cup of water and cook until dal becomes creamy.  Set aside.

In a saucepan, heat oil over medium heat.  When oil is hot, but not smoking, add asafoetida, whole red pepper, fenugreek, mustard seeds, and urad dal.  Cook, covered, until mustard seeds pop and urad dal is golden brown.

Add onion and tomato.  Cook 2 to 3 minutes, until onions are tender.  Then add remaining ¼ teaspoon turmeric powder and sambhar powder and stir well. 

Add tomato sauce.  Add toor dal mixture, plus 3 cups of warm water, to the mixture in the saucepan.  Stir mixture well.

Add tamarind paste and salt.  When mixture begins to bubble, add zucchini and cook, covered, over low heat, until zucchini is tender.

Add coriander and simmer for an additional few minutes.

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Walnut Date Burfi

Wednesday, 25 January 2012

INGREDIENTS
8 inch (2L) square cake pan, greased with ghee

3 cups whole or 2% milk

8 oz chopped dates

2 tsp ghee or oil

1 cup finely chopped walnuts, divided, optional

METHOD 

In a heavy saucepan (do not use a non-stick pan), bring milk to a boil over medium to medium-low heat.  Reduce heat to maintain a gentle boil.  This is critical.   As milk foams and rises to the top, every 5 to 6 minutes, stir it back in.  Boil gently until reduced by half.  This will take about 30 to 35 minutes.

Meanwhile, in a food processor, process dates into a paste.  Set aside.  When milk is sufficiently reduced, stir in dates and reduce heat to low.  Add ghee.  Cook, stirring continuously, until mixture begins to hold together, 5 to 6 minutes. 

Stir in half of the walnuts and mix well.  Place in prepared pan and pat evenly with a greased spatula.  Sprinkle remaining walnuts on top and press into place.

Refrigerate overnight to set.  Cut into bite-size pieces and serve.

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