from Nigella Lawson’s Feast with notes by Holly in RED
Makes about 12 slabs. I'd never come across a chocolate gingerbread, and after making this one for the first time, I wondered why not. There's something about the glottally thickening wodge of chocolate chip and cocoa that just intensifies the rich spices of gingerbread. The chocolate chips add texture and nubbly treat within (I use semi-sweet chips, milk chocolate ones melt too much into the cake). This is very rich, very strong: not for children, but perfect for the rest of us.
Ingredients:
For the Cake
175 g (1 cup) Unsalted butter
125 g (1 cup) dark muscovado sugar --use the darkest brown sugar you can find
2 tbsp caster sugar
200 g (200 ml) golden syrup
200 g (200ml) black treacle or molasses
1/4 tsp ground cloves
1 tsp ground cinnamon
2 tsp ground ginger
1 1/4 tsp bicarbonate of soda --baking soda, but I'm sure you already knew that
2 tbsp warm water
2 eggs
250 ml milk --or apple sauce
275 g (2 cups) plain flour
40 g (1/3 cup) cocoa
175 g chocolate chips --I usually just use the whole bag of chocolate chips
For the Icing
250 g (2 cups) icing sugar
30 g (1/4 cup) unsalted butter
1 tbsp cocoa
60 ml ginger ale
Directions:
For the Cake
Preheat the oven to gas mark 3/170° C and tear off a big piece of baking parchment to line the bottom and sides of a roasting tin of approximately 30 x 20 x 5cm deep.
In a decent-sized saucepan, melt the butter along with the sugars, golden syrup, treacle or molasses, cloves, cinnamon and ground ginger.
In a cup dissolve the bicarbonate of soda in the water.
Take the saucepan off the heat and beat in the eggs, milk and bicarb in its water.
Stir in the flour and cocoa and beat with a wooden spoon to mix.
Fold in the chocolate chips, pour into the lined tin and bake for about 45 minutes until risen and firm.
It will be slightly damp underneath the set top and that's the way you want it.
Remove to a wire rack and let cool in the tin. Once cool, get on with the icing.
For the Icing
Sieve the icing sugar.
In a heavy-based saucepan heat the butter, cocoa and ginger ale.
Once the butter's melted, whisk in the icing sugar.
Lift the chocolate gingerbread out of the tin and unwrap the paper.
Pour over the icing just to cover the top and cut into fat slabs when set.
This makes a lot of icing, and I use it all! If you're serving this as a dessert, my favourite way to present it is to put the cake on a platter and then pour the icing over the centre of the cake and let it all ooze down over the sides.
Saturday, October 17, 2009
Wednesday, October 7, 2009
D'Arcy's Terracotta Warrior Enchiladas
1. Realize that you don't have time left to make everything from scratch.
2. Panic! Resolve to cut corners!!! Preheat oven to 350F!
3. Buy: 2 large cans of refried beans; 24 small tortillas; a large container of mild salsa; lots of cheese; some green onion; sour cream; cilantro.
4. Make a couple of cups of rice.
5. Fill the tortillas with a dollop of rice and refried beans. Roll tightly and place in a baking pan in Terracotta Warrior formation.
6. 24 tortillas will fill two large baking pans.
7. Pour the salsa over the Teracotta Warriors.
8. Cover the Terracotta Warriors with a healthy amount of cheese.
9. Sprinkle with diced green onion.
10. Bake for a half hour.
11. Excavate your Terracotta Warriors and celebrate your discovery by topping them with sour cream, hot sauce and fresh cilantro.
12. Enjoy! Archaeology is fun!
2. Panic! Resolve to cut corners!!! Preheat oven to 350F!
3. Buy: 2 large cans of refried beans; 24 small tortillas; a large container of mild salsa; lots of cheese; some green onion; sour cream; cilantro.
4. Make a couple of cups of rice.
5. Fill the tortillas with a dollop of rice and refried beans. Roll tightly and place in a baking pan in Terracotta Warrior formation.
6. 24 tortillas will fill two large baking pans.
7. Pour the salsa over the Teracotta Warriors.
8. Cover the Terracotta Warriors with a healthy amount of cheese.
9. Sprinkle with diced green onion.
10. Bake for a half hour.
11. Excavate your Terracotta Warriors and celebrate your discovery by topping them with sour cream, hot sauce and fresh cilantro.
12. Enjoy! Archaeology is fun!
D'Arcy's Desperation Veggie Chili
1. Panic!
2. Hunt through your cupboards. Pull out all the cans.
3. In a slow cooker or large pot, combine:
- 4 cans of drained, rinsed, assorted beans (black beans, lima, navy, whatever!).
- 2 cans of drained, diced tomatoes.
- 2 cans of drained, rinsed corn.
4. Nervously add a healthy amount of oregano and rosemary, and a bit of salt and pepper to taste.
5. Let simmer for as long as you can before guests arrive.
6. Serve with sour cream and fresh cilantro.
Breathe a sigh of relief.
2. Hunt through your cupboards. Pull out all the cans.
3. In a slow cooker or large pot, combine:
- 4 cans of drained, rinsed, assorted beans (black beans, lima, navy, whatever!).
- 2 cans of drained, diced tomatoes.
- 2 cans of drained, rinsed corn.
4. Nervously add a healthy amount of oregano and rosemary, and a bit of salt and pepper to taste.
5. Let simmer for as long as you can before guests arrive.
6. Serve with sour cream and fresh cilantro.
Breathe a sigh of relief.
Kate's Orzo Pasta Salad
Here is the recipe for the Orzo pasta salad. There are no measurements. You just make as much as you need. Use whatever veggies you like and that you have in the house. We added sun dried tomatoes because we forgot to buy fresh. I love the Rebar Cookbook!
Orzo Salad
-orzo pasta cooked and cooled
-sliced spinach
-sliced olives
-finely, finely chopped sun dried tomatoes
-chopped green onions
-crumbled feta
-red, yellow, or green peppers chopped
-Basil vinaigrette (see below)
1. Mix all the ingredients together
Basil Vinaigrette from the "Rebar Modern Food Cookbook" - makes lots!
2 cloves garlic minced
1-1/2 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
1-1/2 ounces fresh basil leaves (one large bunch plus more)
1/2 teaspoon salt
1-1/2 teaspoons cracked black pepper
1 cup olive oil
1. Combine all of the ingredients, except oil, in a food processor and blend. Slowly add olive oil in a slow, thin stream until thick and creamy.
2. Season to taste and serve or refrigerate up to a week.
Orzo Salad
-orzo pasta cooked and cooled
-sliced spinach
-sliced olives
-finely, finely chopped sun dried tomatoes
-chopped green onions
-crumbled feta
-red, yellow, or green peppers chopped
-Basil vinaigrette (see below)
1. Mix all the ingredients together
Basil Vinaigrette from the "Rebar Modern Food Cookbook" - makes lots!
2 cloves garlic minced
1-1/2 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
1-1/2 ounces fresh basil leaves (one large bunch plus more)
1/2 teaspoon salt
1-1/2 teaspoons cracked black pepper
1 cup olive oil
1. Combine all of the ingredients, except oil, in a food processor and blend. Slowly add olive oil in a slow, thin stream until thick and creamy.
2. Season to taste and serve or refrigerate up to a week.
Kristy's One Hour French Bread
- Preheat oven to 450 degrees F
- Combine 1 & 1/2 cups of warm water, 1 tablespoon of honey, 1 & 1/2 teaspoons of salt, & 1 & 1/2 tablespoons of active dry yeast in a bowl. Stir well. Let it sit about 10 minutes, until it's all frothy & bubbly.
- Add flour (3 - 4 cups) one cup at a time, mixing with a wooden spoon until it is no longer sticky. I like to give it a knead, but you don't have to. If you want to include any cheese or herbs in the bread, knead it in.
- Shape it into a baguette or french loaf & leave it on an oiled baking sheet to rise for about 20 minutes covered with a clean, moist kitchen towel (I leave it on top of the warm stove where it will rise a bit better)
- Make 1/2 inch slits on top. Bake it in the oven for 20 minutes.
- Combine 1 & 1/2 cups of warm water, 1 tablespoon of honey, 1 & 1/2 teaspoons of salt, & 1 & 1/2 tablespoons of active dry yeast in a bowl. Stir well. Let it sit about 10 minutes, until it's all frothy & bubbly.
- Add flour (3 - 4 cups) one cup at a time, mixing with a wooden spoon until it is no longer sticky. I like to give it a knead, but you don't have to. If you want to include any cheese or herbs in the bread, knead it in.
- Shape it into a baguette or french loaf & leave it on an oiled baking sheet to rise for about 20 minutes covered with a clean, moist kitchen towel (I leave it on top of the warm stove where it will rise a bit better)
- Make 1/2 inch slits on top. Bake it in the oven for 20 minutes.
Kristy's Coconut Whip Cake
- Bake a simple yellow cake in a large greased lasangna pan (y'know, one of those rectangular baking dishes) - you can make it from scratch or use a cake mix
- When the cake comes out of the oven poke holes in the top with a knife (lots of holes - take out your aggression on that nasty cake!)
- Pour 1 & 1/2 cups of milk, 1/2 cup of coconut & 1/2 a cup of sugar into a pot. Just barely bring it to a boil, then let it simmer for 1 minute.
- Pour the still hot sugar/milk/coconut mixture over the still warm cake
- Allow the cake to cool completely & absorb the goodness of the liquid
- Whip a bunch of whipping cream. Add some sugar & some coconut.
- Pile whipping cream onto cooled cake.
- Eat it up!
- When the cake comes out of the oven poke holes in the top with a knife (lots of holes - take out your aggression on that nasty cake!)
- Pour 1 & 1/2 cups of milk, 1/2 cup of coconut & 1/2 a cup of sugar into a pot. Just barely bring it to a boil, then let it simmer for 1 minute.
- Pour the still hot sugar/milk/coconut mixture over the still warm cake
- Allow the cake to cool completely & absorb the goodness of the liquid
- Whip a bunch of whipping cream. Add some sugar & some coconut.
- Pile whipping cream onto cooled cake.
- Eat it up!
Kristy's Banana Chocolate Chip Crater Cake
- Preheat oven to 350 degrees F
- Cream 1 cup of butter & 2 cups of sugar together
- Mix in 2 eggs
- Add 3 mashed bananas & 1 teaspoon of vanilla.
- MIX IT UP GOOD
- In a separate bowl mix together: 3 cups of flour, 2 teaspoons baking soda & 2 teaspoons baking powder
- Mix together the wet, the dry & 1 cup of plain yogurt or sour cream (it's up to you - we use yogurt)
- Pour half of the batter into a large greased lasangna pan (y'know, one of those rectangular baking dishes)
- Liberally sprinkle chocolate chips & if you desire, nuts, over the top of the batter
- Pour the rest of the batter over the chocolate chip layer
- Crumble brown sugar & cinnamon over the top layer of batter. Add chocolate chips & more nuts.
- Bake for 45 - 50 minutes
- Eat it
- Cream 1 cup of butter & 2 cups of sugar together
- Mix in 2 eggs
- Add 3 mashed bananas & 1 teaspoon of vanilla.
- MIX IT UP GOOD
- In a separate bowl mix together: 3 cups of flour, 2 teaspoons baking soda & 2 teaspoons baking powder
- Mix together the wet, the dry & 1 cup of plain yogurt or sour cream (it's up to you - we use yogurt)
- Pour half of the batter into a large greased lasangna pan (y'know, one of those rectangular baking dishes)
- Liberally sprinkle chocolate chips & if you desire, nuts, over the top of the batter
- Pour the rest of the batter over the chocolate chip layer
- Crumble brown sugar & cinnamon over the top layer of batter. Add chocolate chips & more nuts.
- Bake for 45 - 50 minutes
- Eat it
Dana's Smoked Salmon Chowder
1 onion, chopped
1-3 cloves of garlic, minced
2 celery stalks, chopped
2-3 large potatoes peeled and chopped into large chunks (large bite-sized)
1/4 pound of butter
1 cup of flour
1 litre of milk
300 - 450 grams smoked salmon (I used the thinly sliced frozen wild sockeye from Superstore. 3/4 of a large package of 454 grams)
salt to taste
pepper, lots
dill, lots
(optional: another veggie like asparagus or broccoli, steam before adding to final stage.)
In a large pot, fry onion, garlic and celery until lightly carmelized. Add 1 litre of water and potatoes. Bring to a boil and cook potatoes. While this is boiling...
Melt butter in a medium saucepan and blend in flour with a whisk until it is a paste. Heat for a little bit and then slowly add milk, stirring constantly until thick and creamy. (this is a basic white sauce). Be careful not to burn butter or milk, medium/low heat.
Slowly mix the white sauce into the broth.
Add smoked salmon and seasoning (and optional vegetables) and heat gently until flavours are blended (15-20 minutes), stirring occasionally. Adjust seasoning. Serve with dinner rolls and salad. Yum.
1-3 cloves of garlic, minced
2 celery stalks, chopped
2-3 large potatoes peeled and chopped into large chunks (large bite-sized)
1/4 pound of butter
1 cup of flour
1 litre of milk
300 - 450 grams smoked salmon (I used the thinly sliced frozen wild sockeye from Superstore. 3/4 of a large package of 454 grams)
salt to taste
pepper, lots
dill, lots
(optional: another veggie like asparagus or broccoli, steam before adding to final stage.)
In a large pot, fry onion, garlic and celery until lightly carmelized. Add 1 litre of water and potatoes. Bring to a boil and cook potatoes. While this is boiling...
Melt butter in a medium saucepan and blend in flour with a whisk until it is a paste. Heat for a little bit and then slowly add milk, stirring constantly until thick and creamy. (this is a basic white sauce). Be careful not to burn butter or milk, medium/low heat.
Slowly mix the white sauce into the broth.
Add smoked salmon and seasoning (and optional vegetables) and heat gently until flavours are blended (15-20 minutes), stirring occasionally. Adjust seasoning. Serve with dinner rolls and salad. Yum.
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