Tuesday, 23 February 2010

Chocolate-Speckled Strawberry Cake




Chocolate-Speckled Strawberry Cake 

115g butter, softened
1 1/4 cups sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1/4 cup sour cream
1 teaspoon baking soda
1 cup mashed strawberries
1 1/2 cups flour

Preheat oven to 175 C. Grease a 9x13 inch baking pan.
In a large bowl, cream together butter and sugar. Add the eggs, and beat for 1 minute. Stir in the vanilla and salt.
In a small bowl, stir together the sour cream and the baking soda until the baking soda has dissolved. Add the sour cream mixture and the flour to the egg mixture. Beat well, then stir in the mashed strawberries.
Pour the batter into the prepared pan. Bake in preheated oven for 30 minutes, or until top springs back when lightly touched.

Optional
I added about 100g of chopped unsweetened dark chocolate into the mixture.
 




Tuesday, 9 February 2010

Rogan Josh



Rogan Josh 

A mild Kashmiri curry 

500g beef or lamb 
2 bay leaves 
1/2 tsp black cumin seed 
1 cinnamon sticks 
5 cloves 
1/2 tsp fennel seeds, grounded 
1 tsp ginger paste 
4 green cardamoms 
1/2 cup chopped onions 
1 tsp chillie powder 
2 tbsp oil 
salt 
1 tsp sugar 
2 cups chopped tomatoes 
1 cup stock or water 

Cut beef or lamb into bite size pieces and remove excess fat. Sprinkle with salt, and keep aside for 10 minutes. 

Heat oil, add sugar, cloves, bay leaves, green cardamoms and cinnamon sticks and saute for 2 - 3 minutes. 

Add meat and cook over medium heat until the meat are lightly browned. 

Add the chopped onions and saute til browned. 

Add red chili powder, black cumin seeds, chopped tomatoes and ginger paste and fry till oil separates from the gravy. 

Add the water/stock and cook until the meat are tender. Add fennel seed powder. Cover and simmer for 20 minutes on a low fire. 

Monday, 8 February 2010

Parsley-Garlic Chimichurri



 




Parsley-Garlic Chimichurri 
Adapted from Steven Raichlen’s recipe 

100g fresh flat leaf parsley 
6 cloves of garlic, peeled 
3 tablespoons minced onion 
5 tablespoons distilled white vinegar 
5 tablespoons water 
1 teaspoon salt 
1/2 teaspoon dried oregano 
1 teaspoon jalapeno, finely chopped 
1 cup extra virgin olive oil 

Add parsley and garlic to food processor and hit the pulse button a few times to mince. Add remaining ingredients and pulse some more. Slowly pour oil through the chute, while taping away on the pulse button. Pulse just enough to where everything is mixed properly. 
If you like the fresh crisp flavor of parsley, use immediately. Letting it rest overnight will balance out the flavors.