CHOCOLATE
Aaaaah......the smell of chocolate bubbling over and slightly burning is one of the most beautiful smells in the world! It is subtle and comforting and it is rich. One tiny drop perfumes a room as nothing else......My daughter, who is in most other ways a perfectly normal person, is so addicted to chocolate. Of course, there are those who must have chocolate and those who can take it or leave it alone. I like chocolate but I don't love it. I think it is nice every once in a while. We seldom have chocolate cakes for our birthdays, but chocolate played an important role in the cakes we ordered. The world is full of chocolate lovers and I have come to rely on these recipes to help those who invite friends who are suckers for chocolate anything.......
MOIST CHOCOLATE CAKE
Ingredients: (A)
280 gms Brown Sugar
170 gms Butter
3 Eggs
225 gms Plain Flour )
70 gms Cocoa Powder ) Sieve together twice
1 Tsp Baking Soda )
1 Tsp Baking Powder )
1 Tsp Fine Salt
Ingredients: (B)
350 gms Chocolate Milk
1 Tsp Vanilla Essence
1 Tsp Chocolate Essence
1 Tsp Coffee Essence
1 Tbsp Brandy (Optional)
Method:
1 Beat sugar and butter for about 5 mins.
2 Add eggs, one at a time. Beat until fluffy.
3 Mix in the liquid mixture (Ingredients B). Fold in the flour.
4 Transfer into a lined and greased 10"cake tin and bake at 180'C for 40-45 mins.
Note:
This is a pure, rich cake. All it needs is a liitle whipped cream. Ice cream would kill it!
My first n last Yoga lesson
YOGA? - loosens you up, gets rid of those aching joints, gets the blood moving in all the nooks and crannies. And it's supposed to be wonderfully relaxing. You feel younger & look younger.... But I would come up with a good excuse for not making the effort.... It's my back, I would remind my health freak gym friends!
Joining the class was easy. I simply paid my money, spread out my exercise mat and waited for orders. "Lets start", declared the instructor, looking disgustingly slim.
"Every one lie flat on your backs and we'll do warm-up exercises".
We waggled our feet and stretched and breathed and pulled our knees into our tummies; we sat up and rotated our necks, arms and backs; we knelt and stood and crouched and sat cross-legged. I learned the cat and the cobra, the plough and the dog and more!!! The hour passed very quickly.
"Well done, everyone. Time for relaxation now. Stretch out on your backs, nice and straight, close your eyes and breathe slowly and deeply. What we'll do is relax every muscle, from the feet right up to the top of the head."
I lay back, muscles tingling deliciously, feeling almost boneless........
"Hello. Excuse me."
I came back from a million miles away and opened my eyes reluctantly. The man next to me was tapping my elbow gently.
He grinned. " Sorry, but it's time to wake up."
Never been so embarrassed before!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Pork n Chops
DONG BO PORK BELLY
Ingredients:
600g Pork belly
1 Tbsp light soya sauce
1 cup oil for deep frying
2 stalks spring onion
5 slices ginger
1 star anise
1-2 tbsp thick black sauce
300ml water or enough water to cover 3/4 of the pork belly
Seasoning:
3 tbsp sugar
5 tbsp light soya sauce
1/4 cup of shaoxing cooking wine
To thicken sauce:
1 tbsp corn flour water for thickening
a few leaves of lettuce to line the bottom of bowl before serving the dong bo pork.
Method:
1. Blanch pork in boiling water until half cooked. Remove and pat dry with kitchen paper towel. Rub all over with light soya sauce and marinate for 10 minutes. Deep-fry in hot oil until golden brown.
2. Place fried pork belly, the remaining ingredients and seasoning into a pot. Cook for 1 hr or more until pork belly is tender.
NOTE: You may add more sugar if you prefer a sweeter sauce. Use a chopstick to poke through the pork belly to test the meat.
3.Remove the pork and leave to cool before cutting into slices. Let the sliced pork soak in the gravy. Reheat the gravy and thicken with corn flour water before serving.
Welcome, Friends!
At long last, they're all coming - those oldest and dearest of friends with whom I've shared so many hilarities and adventures and tears too in earlier years. Gosh! I can't believe we are turning 50 this year! Let's celebrate!
How I love attending gatherings. It's the sequal of delight most of us know: "It's wonderful to see you again. You haven't changed a bit!" Such treasured words as these signal the start of a joyous reunion... What fun it is to huddle with old friends and compare notes. What have you been doing? Are you married? How many children do you have? Are you happy? Has the past been kind? Knowing I'll be asked what I've been doing, I try a fast, New-Year's-Eve-style reappraisal, not only of what I've done during the past year, but for decades. Almost as certainly, this question will be preceded by the exclamation, "You haven't changed a bit!"
That "not having changed a bit" means I still have, in some measure, the radiant skin, the glossiness of hair and the freshness of younger days. Well, I could brag about my beauty 30 years ago.... and IF, in fact, I haven't visibly changed much (a "bit" seems going too far), I can in some degree be satisfied. I wonder whether any of us really wants to be found, after some ten or twenty years, not to have changed. Time should have passed, and we should have changed. A gracefully placed line or two in the face should bear witness to an increase in wisdom, or, at least, experience, maturity, rather than mere weathering. I do confess that every time i stare into the mirror, I couldnt help making judgement upon my physical appearance, critizing it in my mind for not being perfect. Have mercy Lord... Forgive me.....
I know you have blessed me with a generous heart. That is the most wonderful gift from you and I am forever grateful.
So My dear friends, Always be Happy. Refuse to be anxious, refuse to be ruled by anger, refuse to be dissatisfied, refuse to be envious, refuse to be depressed, refuse to be bitter, refuse to be hopeless. Live in joy and peace!
The joy of knowing and having great friends fills my heart with happiness!
We shall meet again?!!!!!!!!!!!!
YES WHY NOT?
God Bless!
Wild about Salmon
Salmon Rice
Fill a pot with enough water to cook 2 cups of Basmati rice. Add 3 kaffir lime leaves and a bit of salt. Then, poach 2 salmon steak until cooked. Keep the fish stock to cook the rice later. Remove skin and bones from fish. Break flesh into flakes, and set aside.
Wash 2 cups of Basmati rice, drain thoroughly.
Finely chop a large onion.
Heat 30gms of butter in wok. When the butter is melted, add the onion and cook on low heat for 2-3 mins or until the onion is soft and golden.
Tip in the rice.
Add a tablespoon of ground tumeric, a tablespoon of ground coriander, a tsp of black pepper.
Mix evenly and then dish out.
Cook the rice using the salmon stock in a rice cooker.
Prepare 4 nos of hard boiled eggs. Crack the shells, peel and cut into wedges.
Chop some parsley finely for garnishing.
Deep fry some shallots for garnishing.
Add a good squeeze of lime or lemon juice to the flaked salmon.
When the rice is cooked, add fish gravy to taste; transfer rice to oven proof dish. Add the flaked salmon. Heat in the oven for 10 - 15 mins. at 100'C .
Just before serving, sprinkle with chopped parsley and fried shallots.
Arrange hard boiled eggs around the dish. Serve with curry of your choice.
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SALMON WITH SALSA VERDE
2 cups finely chopped parsley
1/4 cup finely chopped gherkins
2 Tbsp capers, finely chopped
2 Tbsp olive oil
1 garlic clove, crushed
finely grated rind of 1 lemon
2 Tbsp lemon juice
4 salmon fillets, skin on
steamed baby potatoes, broccolini or
other greens, to serve
To make salsa verde, combine parsley, gherkins, capers, olive oil, garlic, lemon rind and juice in a bowl. Season to taste.
Heat a large non-stick frying pan on high. Cook salmon fillets, skin-side down, for 2-3 minutes. Turn and cook for another 2-3 minutes, or until cooked to your liking.
Serve salmon with steamed potatoes and broccolini. Top salmon with a dollop of salsa verde and drizzle a little over potatoes.
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Top salmon fillets with chopped chilli, crushed garlic, coriander and lemon slices.
Season well, wrap each in baking paper and cook.
Serve with rice.
Mix diced tomatoes, green onion, coriander, chopped red chilli and lime rind and juice. Pile salsa onto grilled fish steaks and serve with potatoes.
Serve grilled salmon steaks on a bed of fried fennel and onion slices. Top with fennel sprigs and pepper and serve with lemon and green salad.
Cook canned corn kernels and tuna, frozen peas and green onions in butter. Transfer to an overproof dish, top with mash and bake until golden.
Fold canned salmon through mashed potato with parsley, egg and onion and cook into patties. Serve with green salad and lemon wedges.
Serve pan-fried salmon steaks on a bed of hot lentils mixed with cooked onion, garlic,cherry tomatoes and chopped coriander.
BROWNIE BONANZA
Bake these for the family - they're sure to be a hit.
CHOCOLATE BROWNIES
200g dark chocolate, chopped
125g butter, chopped
280g caster sugar
115g plain flour
30g cocoa powder
150g walnuts, roughly chopped
3 eggs
Preheat oven to 180'C. Line a 28cm x 18cm slab pan with non-stick baking paper.
Put the chocolate and butter into a heatproof bowl and place over a saucepan of simmering water, stirring occasionally, until smooth. Remove the bowl from the saucepan and set aside.
Combine the sugar, flour, cocoa powder and walnut in a bowl. Stir in the eggs and chocolate mixture until just combines. Pour into the slab pan and bake for 40-45 mins, or until moist crumbs cling to a skewer when inserted into the centre. Remove from the oven and set aside to cool completely. Then, cut into slices, to serve.
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MOCHA BROWNIES
These saucepan brownies are easy to mix up when unexpected guests arrive and they are the perfect base for brownie sundaes!
Ingredients: For the brownies
1 cup granulated sugar
1/2 cup butter or margerine
1/3 cup unsweetened cocoa powder
1 tsp instant coffee granules
2 eggs
1 tsp vanilla
2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chopped walnuts
For Frosting:
3 Tbsp butter, softened
1/4 cup cocoa powder
2 cups Icing sugar
2-3 Tbsp milk
1/2 tsp vanilla
Method: Preheat oven to 180'C
In a medium saucepan combine granulated sugar, butter, cocoa powder and coffee granules. Cook and stir over medium heat till butter melts. Remove from heat; cool for 5 mins.
Add eggs and vanilla.
Beat lightly by hand just till combined.
Stir in the flour, baking powder and salt. Stir in walnuts.
Spread the batter in a greased 9 x 9 x 2-inch baking pan.
Bake for 25-30 mins.
For frosting:
In a mixing bowl, beat butter till fluffy. Add cocoa powder. Gradually add 1 cup of the powdered sugar, beating well. Slowly beat in 2 Tbsp of the milk and vanilla.
Slowly beat in remaining sugar. Beat in additional milk IF necessary, to make a frosting of spreading consistency.
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CHEWY BROWNIES
Added flour helps to give these brownies their chewiness. It's important not to overbake these or they'll dry out.
Ingredients:
4 oz unsalted butter
4 oz unsweetened chocolate
11/2 cups sugar
Scant 1/4 tsp salt
2 tsp vanilla extract
2 large eggs, at room temperature
1 cup flour
2 Tbsp cocoa powder
Method:
Position oven rack on the middle rung. Heat the oven to 180'C.
Butter an 8-inch square pan, line the pan bottom with parchment paper and then butter the parchment.
In a double boiler over simmering water, melt the butter and chocolate. Remove the pan from the heat, cool slightly. Stir in the sugar, salt and vanilla. Mix in the eggs, one at a time, stirring each time until well blended.
Add the flour and cocoa, beat until incorporated and the mixture is smooth, 30-60 seconds.
Scrape the batter into the prepare pan and bake until top is uniformly coloured with no indentation and a toothpick inserted in the middle comes out almost clean after 35 to 45 mins.
Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment
Cut into squares with a sharp knife.
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CHOCOLATE CREAM CHEESE BROWNIES
For the filling:
1 cup chopped bittersweet chocolate or chocolate chips
1/4 cup heavy cream
1/2 lb cream cheese, room temperature
1 egg
2 tsp flour
For the Brownie batter:
9 oz unsalted butter
1 1/2 cups sugar
5 eggs
1 tsp vanilla extract
1/8 tsp almond extract
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/4 tsp baking powder
For the Icing:
Approx. 12 oz finely chopped chocolate (about 2 cups)
Method:
For the filling: Slowly melt half the chopped chocolate and cream together in a microwave or a double boiler. Set aside to cool. Beat the cream cheese and egg together until fluffly. Add the cooled chocolate mixture and mix well. Add the flour and the remaining chocolate and mix until incorporated. Chill the filling while you assemble the brownie batter.
For the Brownie batter: Heat the oven to 180'C. Butter a 9 x 13-inch baking pan. Cream the butter and sugar until fluffy. Add the eggs, one at a time, making sure that each one is fully incorporated before adding another. Occasionally, scrape down the sides of the bowl. Add the vanilla and almond extracts. Sift together the flour, cocoa and baking powder and gently blend them into the batter.
To assemble: Spread half the brownie batter into the prepared pan. Spread the filling over the batter. Spoon the remaining brownie batter over the filling and gently spread it into an even layer. Bake for 35 mins. until a knife inserted into the center of the brownies comes out clean.
For the Icing: As soon as you remove the brownies from the oven, sprinkle about 3/4 of the chocolate on top.
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FUDGY BROWNIES
The consistency is fudgy but not gooey or underdone
5 oz unsalted butter
2 oz unsweetened chocolate
5 oz bittersweet chocolate
1 cup sugar
tsp vanilla extract
pinch of salt
2 large eggs
1 large egg yolk
2/3 cup all purpose flour
Position oven rack on middle rung. Heat oven to 180'C.
Butter an 8-inch square pan, line the pan bottom with waxed paper, and then butter the parchment.
In a double boiler over simmering water, melt the butter and both chocolates. Remove pan from the heat, cool slightly. Whisk in the sugar and then the vanilla and salt.
The mixture will be somewhat grainy; this is ok.
Whisk in the eggs and egg yolk, one a a time, stirring each time until blended. Add the flour, beating until thickened and smooth, approx 30 - 60 seconds.
Pour into the prepare pan. Bake for 35 - 45 mins.
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SIMPLE SNACKS
Healthy and tasty bites for the kids to whip up after school.
Don't let your children fill up on junk food after school if they arrive home before you. Get them to try these ideas instead:
CINNAMON TOAST
Spread two pieces of toast with a little margerine or butter. Top with some mixed together cinnamon and sugar.
PROCESSED CHEDDAR CHEESE ON TOAST
Spread a little margerine or butter on a piece of toast. Top with a slice of cheese. Sprinkle some sugar. Toast in the oven for 3 to 5 mins.
ICECREAM ON TOAST
Toast a slice of bread, then top with ice cream.
MUFFINS & CRUMPETS
Keep a range in the freezer so they are ready to be popped into the microwave.
CRACKERJACK
Create a tin of assorted crackers to eat with cheese or spreads.
SUBMARINES
Give them sub-shaped bread rolls, cut lengthways. Refrigerate tubs of 'pizza' toppings, such as cheese, salsa, salami and vegetables. If your child is old enough, once topped, the sub can be slid under the griller.
PIKELETS
Store-bought pikelets and hotcakes are popular with kids. Freeze individually, so they don't stick together.
STUFFED SPUDS
Provide tubs of fillings, such as cheese, beans, corn, sauces, coleslaw. Show your child how to cook a potato in the microwave, then they can add the topping.
