In a bowl, blend flour, baking soda, baking powder and salt together. Set aside. Next, in a stand mixer, cream together butter and sugar until fluffy; about 3 minutes. Add the eggs and vanilla and mix on low until combined. Next, gradually incorporate the dry ingredients, mixing on low until everything is moist; about 1 minute. Finally, add in the buttermilk with your mixer on its lowest speed until the batter is smooth and no lumps remain.
Preheat the oven to 350°F. Then, prepare two 9-inch cake pans by greasing them with butter and lining with parchment paper. We will be baking two cake layers at a time—we’re going to assume you don’t have eight 9-inch cake pans in your cupboards!
Add about 3/4 cup (212 grams) of the cake batter to each pan and then spread into an even layer using the back of a spoon.
Bake for 10-12 minutes or until the cake is slightly golden and set in the middle. Remove from the oven and let cool in the pan for 5-10 minutes, then carefully remove the cake layers and transfer to a wire rack to finish cooling. Repeat until all eight layers are baked.
In a medium saucepan over medium heat, whisk together the sugar and evaporated milk and cook until the mixture is warm. Reduce the heat to medium-low and then add the chocolate, cocoa powder and butter. Stir the mixture until the chocolate and butter have melted and the mixture has warmed through. Continue to cook the frosting until it has thickened, about 6-8 minutes. Remove from heat and then stir in the vanilla. Let cool to room temperature.
Begin by placing the bottom layer of cake on a plate or cake stand. Then, spread a generous, even layer (2-3 tablespoons) of fudge frosting over the cake. Top with the next layer of cake and then repeat.
When you reach the final layer, spread the remaining fudge frosting on the top and down the sides of the cake. We recommend using an offset spatula to get the frosting nice and smooth.
J'ai gouté ça il y a bien longtemps. C'est vraiment délicieux.
Marinated ox heart
1 ox heart, trimmed and cubed meat
3 red chillies, long, finely chopped
1 bulb of garlic, crushed
ají panca, 2-3 tbsp (or you can use smoked paprika if you can't find any)
3 tbsp of ground cumin
100ml of olive oil
300ml of red wine vinegar
flat-leaf parsley, chopped, to serve
Roasted yellow pepper sauce
3 yellow peppers
3 Scotch Bonnet chillies, yellow
5 spring onions
1 bulb of garlic
1 lemon, cut into quarters
ground cumin, 1-2 tsp
2 tsp ají panca, (or you can use smoked paprika if you can't find any)
To make the anticuchos, simply stir together the marinade ingredients and coat the ox heart cubes in it. Leave it, covered, in the fridge for at least 4 hours, or overnight
Preheat the oven to 180°C/gas mark 4
To make the yellow pepper sauce, cut the peppers and chillies in half and place in a roasting tin with the onions, lemon wedges and whole head of garlic. Drizzle generously with oil and season with salt and pepper and roast in the oven for about 30-40 minutes, or until the peppers are soft and golden
Leave to cool for a few minutes until you can handle them. Peel off the pepper skins and pop them in a food processor, along with the scotch bonnets (minus the seeds), the squeezed out roasted garlic and the lemon flesh (minus the pips)
Dry fry the spices for a minute or two and add them to the food processor. Season and blitz to purée. You can add a splash of oil to slacken if needed. Taste for seasoning, adjust as necessary and serve
Adjust seasoning as necessary
Once ready to cook the anticuchos, heat a griddle or barbecue until smoking hot, or you can pop them under a very hot grill. Dry off the majority of the marinade, keeping some for basting, and thread the meat on to kebab skewers
Cook for a couple of minutes on each side, basting with the reserved marinade and serve with a scattering of chopped flat leaf parsley and roasted yellow pepper sauce
1 lb Flank Steak Beef (Eye Of Round, Top or Bottom Round cuts work as well)
2 tbsp Low Sodium Soy Sauce
2 tbsp Brown Sugar
1 tsp Sesame Oil
1 tsp Gochujang Paste
0.5 tsp Onion Powder
0.5 tsp Garlic Powder
0.5 tsp Cayenne Pepper Powder
Prepare The Beef
Freeze the beef for 30-60 minutes prior to slicing. The stiffness makes it much easier to cut even slices.
Slice beef into 1/6" – 1/4" slices, ensuring all are the same thickness. We prefer to go against the grain when slicing, which results in a more tender jerky. Slicing with the grain will give the jerky a tougher texture.
Slice away ANY excess fat.
Place beef into a sealable baggie.
Prepare The Marinade
Combine all ingredients in a bowl and mix thoroughly.
Pour the marinade over the beef in the baggie.
Massage the beef slices in the baggie, ensuring all of the slices are completely coated in the marinade.
Allow to sit at room temperature for 45 minutes. You may also set this in the refrigerator and marinate for up to 10 hours.
Dehydrate The Beef
Set your food dehydrator to 165°F (74°C).
Place beef slices on dehydrator trays, first allowing any excess liquid to drip off the slices.
Dry for 3 hours at 165°F (74°C) and blot away any fat juices from the slices.
Dry an additional 3+ hours at 165°F (74°C) or until the beef jerky is leathery.
Store The Jerky
Store in an airtight container with a food safe oxygen absorber for 1-2 months.
C'est excellent ! J'ai remplacé la poudre d'ail par un mélange d'ail et d'onion caramélisés et séchés.
À refaire !
80g (1/3c) milk - cold out of fridge is fine
80g (1/3c) warm water
1 & ½ tsp yeast - instant or dry active
10g (2tsp) sugar
10g (2tsp) vegetable oil
250g (2c) flour - I use half AP & half bread flour - you can use all bread if preferred
½ tsp salt
dash of garlic powder - to taste - I use about 1-2 tsp
dash of dried oregano - or another herb - optional
1-2 tbs softened butter or margarine
shredded cheese - to taste
Mix together milk, water, yeast, sugar in a large bowl. If you want to check if the yeast is alive, leave it to 'bloom' for few minutes (should foam up). I know my yeast is fine, so I don't wait. Just stir together to dissolve the yeast. Then add the oil, flour, sprinkle over the salt, garlic powder, dried oregano.
Stir with a spoon to form a dough. Lay down a large piece of plastic wrap and lightly oil it allover. Put the dough on top. Using the plastic wrap, "fold & press" the dough for about two minutes. That's the "kneading" done! Put the dough back in the bowl, cover, and leave to proof until doubled, should take 45-60min.
Lay down the same plastic wrap again. Take the dough out. Fold & press once of twice to form a neater shape. Put another piece of plastic on top, roll the dough out into a sheet approx 40x18cm. Spread the butter/margarine on the dough, leaving a half inch gap at the top. Sprinkle on some more garlic powder or use fresh garlic paste if you like. Sprinkle on the cheese. Roll up the dough, press as you roll but no need to be tight, pinch the seam to seal.
Cut the log into ten pieces. I bake in a loaf pan lined with foil and brushed with vegetable oil. Place the ten dough pieces in the pan. Let proof again for 30-45min, until almost doubled.
Bake in a Pre-Heated oven, 195C (380F) or fan 175C (350F), for 20-22min. Ideal baking temp & time can vary, depending on your oven. Brush on a little butter on top while hot to soften the crust and give it a little shine. Best enjoyed while warm.
⅓ cup Hershey’s Special Dark unsweetened cocoa powder you can use regular unsweetened but they won’t be as dark as shown
½ teaspoon baking soda
¼ teaspoon salt
1¼ cups all-purpose flour
½ cup butter softened
⅔ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla
1 large egg
¾ cup chocolate chips
¾ cup white chocolate chips
1 cup chopped macadamia nuts
Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined. Mix in both chocolate chips and macadamia nuts.
Scoop 2 tablespoon sized balls of dough onto the cookie sheets, 3 inches apart. Bake for 9-12 minutes until they just lose their glossy sheen. Err on the side of underdone for these cookies; they taste better that way. Cool at least 5 minutes on cookie sheets before removing.
Store in an airtight container for up to 3 days or freeze for up to one month.
La recette est très bonne malgré l'utilisation malgré moi de noix un peu rance.
Je trouve que c'est mieux d'aplatir les boules de pâte car elles ne le font pas d'elles même sous l'effet de la chaleur. En plus de cela, il ne faut vraiment pas trop les cuire car ils deviennent un peu dur.
Preheat the oven to 375° F. Lightly butter a 28 cm (10″) tart pan with removable bottom.
Cream together the butter and sugar until fluffy and light.
Add in the egg, and mix.
Stir in the flours, pinch of cardamom, and baking powder just until combined into a pliable ball.
Turn the soft dough into your greased pan and use your hands to spread it into an even layer across the bottom and up the sides of the pan.
Prick the bottom with a fork and bake the empty crust for 10 mins. Remove from the oven and let cool slightly.
While your crust bakes, in a bowl whisk together the sour cream, egg, sugar, vanilla, and cardamom. The filling will have a thin, pourable consistency.
Spread the blueberries evenly across the par-baked crust. Carefully pour the filling over and around the berries and spread gently with a spatula until the crust is filled evenly.
Carefully return to the oven and bake for 25-30 minutes, or until the edges are golden brown and the filling around the edges is set. The center should not look like uncooked liquid, but neither too dry and firm.
Remove from the oven and cool at room temperature for at least 40 mins.
Serve warm or at room temperature, with ice cream or whipped cream if you like, maybe with a few extra berries on top.
4 pounds ripe plantains peeled and cut into bite-size pieces
1 large onion peeled and diced
1 tbsp green seasoning paste or garlic ginger paste.
5 large ripe tomatoes diced
1 cup carrots peeled and cut into bite-size pieces
1 cup green beans chopped
¼ cup olive oil
1 tsp salt
2 seasoning cubes
1 tsp black pepper
1 tbsp parsley
habanero pepper optional
1 tsp chili flakes optional
Heat oil in a large skillet and fry the plantains till well cooked and golden brown. Drain and set aside.
In a large pot, heat oil over medium heat. Add onions and sauté for about 3 minutes till nicely browned.
To that, add green seasoning paste and sauté till fragrant; about 1 minute.
At this point, add salt, seasoning cube, pepper and sauté for 30 seconds.
Follow by adding the tomatoes, and fry the tomatoes till well broken down and cooked.
Add chicken and habanero pepper and stir till well coated with the tomato sauce. Reduce the heat to medium-low, cover the pot and cook the chicken for 20 minutes without adding water. The chicken will produce some of its juices, so don't worry.
Last but not least, add carrots and green beans. Mix well and simmer on medium-low heat for 7 minutes.
Lastly, add fried plantains; chili flakes and parsley and mix gently. Simmer once more with a covered lid for 3 minutes on low heat.
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