Cake House

Strawberry Chocolate Cake Recipe Source - img.taste.com.au Delicious to eat, Strawberry Chocolate Cake is like the best chocolate flavoured covered strawberries you’ve ever tried and perfectly balanced rich chocolate flavour in the cake base, filling with chocolate ganache and chocolate curls on the top. And if you really are a true chocoholic, then I m damn sure you’ll love it. This will become a pretty - looking cake and let me tell you the secret, this cake is easy to make and you’ll to have a bite of it. Yes, This Cake is really looks time – consuming, considering you don’t need that much free time for this Strawberry Chocolate Cake but the filling of this needs to be frozen for few hours or overnight to set, so if you desire to make this cake, then you have to plan it a few days before its meant to be served but again, each and every step is really simple and gives immense pleasure to prepare it. The cake really looks like a show-off one, and if you make a pretty looking dessert f

Recipe for Mint Chocolate Chip Cake Source - myrecipes.com This Mint flavoured Chocolate Chip Cake is a dream come true for real foodies! Chocolate Cake with layers of mint chocolate chips, in addition to silky-smooth mint buttercream with lots of mint chocolate chips on it. I have a good taste over Cakes but I would say this flavour of chocolate and mint is the best combination I could have eaten in my life. And I can straightforwardly say, that I can murder a full stock of Andes Mints if I am left unattended with them. Ingredients: For The Cake: • 1 ¾ cup all purpose flour. • 2 Cup white sugar. • 1 cup cocoa powder, unsweetened. • 1 ½ teaspoon baking soda. • 2 teaspoon vanilla extract. • 1 ½ teaspoon baking powder. • 2 eggs. • 1 cup milk. • 1 teaspoon salt. • ½ vegetable oil. • ¾ cup boiling water. For The Frosting: • 1 cup salted butter, softened. • 1/3 cup heavy cream. • 1 teaspoon vanilla extract. • 2 teaspoon mint extract. • 4 cup powdered sugar. • 2 oz finely ch

Flourless Chocolate Cake Source - cloudfront.net A perfect dish for Chocolate Lovers! This delicious air lightened cake is rich in both Chocolate and Cocoa. Best with warm ice cream, whipped cream, or just icing sugar sprinkled over it. It is THE Ideal cake for those following a gluten-free diet. Recipe: How to make Flourless Chocolate Cake. Prep. Time: 15 min. Cook: 30 min. Ready in: 1hr 50min. Ingredients: • 4 Square Semi-Sweet Chopped Chocolate. • ½ Cup Cocoa Powder. • ½ Cup Butter. • 3 Beaten Eggs. • ¾ Cup White Sugar. • 1 teaspoon Vanilla Extract. Preparations: First step of ours is to Pre-heat the oven to 300˚F (150˚C). Then grease a round 8-inch cake pan, and sprinkle with cocoa powder. Now on the top of a double boiler, over the lightly simmering water, melt chocolate and butter together. Then remove from heat and gently stir in sugar, vanilla extract,  cocoa powder and eggs. Pour into prepared pan. Lastly, bake in preheated oven for 30 minutes.  Then let it cool in pan f

Coffee Cake with Mocha Frosting Recipe Source - assets.bonappetit.com A Fascinating Moist Cake with a Strong and Intense Coffee flavour frozen with creamy mocha frosting. Mocha Coffee Cake outsets with an exquisite batter mixed with cinnamon, cardamom and strong mishmash coffee. It is swirled with dark chocolate topped with delicious mocha frosting which makes it really irresistible. I mean, this is the perfect combination of Coffee flavour with Mocha Frosting. o Cook Time: 1 hour + Cooling Time o Serving: 5 Ingredients of Coffee Cake With Mocha Frostings:  For the Cake: • 2 Cups all-purpose flour • 2 Cups fine granulated sugar • ¼ teaspoon salt • 1 Cup softened – unsalted butter • 3 tablespoon coffee mixture (4tablespoon instant coffee + 1cup boiling water) • 1/2 Cup buttermilk • 2 large eggs • 1 teaspoon baking soda • 2 teaspoon vanilla extract. For Mocha Frosting: • ½ + ¾ cup softened or unsalted butter • 3 ¾ cup icing sugar • 2 tablespoon instant coffee • 3 tablespoo

Classic Ice Cream Sandwiches Recipe Source - food.fnr.sndimg.com o Serving: 12 Sandwiches. o Total Time: 1 ½ hrs to 24hrs. Ingredients: • ½ Gallon Softened Ice Cream, • 2 2/3 Cups All Purpose flour. • 2/3 Cups plus ¼ Cup Cocoa Powder. • 1 Cup Granulated Sugar. • 20 Tablespoons Unsalted Butter. • ¾ Teaspoon Salt. • 2 Teaspoon Vanilla Extract. • 2 Egg Yolks. Directions: Line 9- by 13-inch pan with parchment paper, allowing it to hang over to the sides. Depress ice cream into the pan and smooth top and freeze for at least 1 hour until it gets solid. Preheat oven to 175˚C and adjust oven rack to upper middle and lower middle position. Line 2 baking sheets with another parchment paper. Put cocoa, flour and salt in a medium-sized bowl; set aside. In a bowl of standing mixer fitted with a paddle attachment, beat cream sugar with butter on medium speed for 1 minute, until slightly lightened. Mix in 2 egg yolks and then vanilla extract and mix it dry mixture until combined well. Then

I wanted a starter but did not want to go shopping. Took some leftover asparagus from the fridge and remembered this recipe from a small French bistro. Simple, with some good olive oil and sea salt.

Coconut Topped Tray Bake A delicious very simple Tray Bake, made easily and quickly, then cutting into squares or slices. I love simple recipes - it is all about the ingredients! An “all in one recipe”, this is such a good idea that I found in an old cookbook and I cannot begin to tell you have scrumptious it is. Will cut into about 20 squares. Pre heat your fan over to 160C 6 oz plain flour 6 oz caster sugar  1½ teaspoons baking powder 6 oz very soft, but not melted, butter 3 large eggs, beaten a little milk, maybe 2-3 tablespoons Butter and the line the base and sides of a Swiss Roll tin approx 11 x 7 inches. You will need it to be about 1½ inches deep. Place all of the above in a medium bowl and mix well until nice and smooth. Tip into the tin and level off as best you can then bake for about 25 mins. Meanwhile…….. get going with the the topping 2 oz soft butter 3 oz soft light brown sugar 4 oz desiccated coconut vanilla extract 4-5 tablespoons milk Place all of the above in a small

C hukku Kaapi is also called as herbal coffee, which is a herbal medicinal decoction and a great home remedy for a sore throat, cold, cough and mild fever. This magical drink is hot, spicy, sweet, strong and very aromatic. Whenever I make this coffee, the whole house will be filled with the aroma. My mom used to make this often whenever we fell sick. This time around when I made the herbal coffee, there was something new that I got to experiment which turns out to be the first of its kind in my blog. Here I am, introducing to you, the beautiful copper mugs sent to me all the way from Canada. Thanks a bunch to Jessica ( www.moscowmuled.com ) for sending these over to me. You can check their page to know more about these mugs. I was so excited to see those mugs and it almost never crossed my mind before that we could use these copper mugs in other types of beverages other than the actual " Moscow Mule ". While I am on this topic, I have to mention that there are traditional cla

Chocolate Peanut Butter Drip Cake Source - i.ytimg.com Ingredients: o Bake Time: 25minutes. o Serve Time: 16. For The Cake: • 450gm dark brown muscovado sugar. • 180gm stork with butter. • 360ml buttermilk. • 120gm cocoa powder. • 480gm self raising-flour. • 1 teaspoon of bicarbonate soda powder. • 6 large eggs. • 150gm caster sugar. • 300ml boiling water. The Buttercream: • 350gm stork with butter. • 350gm peanut butter. • 500gm icing sugar. For The Chocolate Drip: • 75gm Dark Chocolate Chips. • 75gm double cream. To Decorate: • Chocolate Chips (White and Dark). • Chopped Curly Wurly. • Fudge Pieces. • Peanut Butter Cups. • Chocolate non-perils. Equipment: • 3X20cm loose bottomed cake tins. • Small offset palette knife. • Dough scraper/Flat Cake. • 20cm Cake Card. • Icing Turntable. • Piping fitted bag with big open nozzle Direction: For The Cake: Preheat the oven to 180˚C. Line and grease the bases of 3X20cm loose-bottom cake tins. Now for the Cake

Chocolate Oreo Cake Recipe: Chocoholic Source - mymoderncookery.com A rich moist heavenly delicious to eat Chocolate Sponge Cake has Oreo baked cookies rightly filled and frosted with delightful smooth Oreo buttercream frosting, topped with special cookie crumble. This is just like a dream come true for all the Chocolate and Oreo lovers! Ingredients: For The Cake: • 250gm self-raising flour. • 250gm dark chocolate. • 250gm light brown soft sugar. • 250gm butter. • 50gm cocoa. • 4 eggs.         The Fillings: • 150gm pack of Oreo cookies. • 250gm butter. • 1-2 tablespoons milk. • 3-400gm icing sugar. • Few drops of vanilla extract. Directions: Preheat oven to 150˚C. Grease and flour 2X20cm sandwich tins. Mix the flour, cocoa and sugar together and melt the butter and chocolate and 200ml water alternatively over low heat, then beat the mix with the eggs into the dry ingredient. Pour it into 2 sandwich tins or cases and bake it for a minimum time of 40 minutes roughly until ri

Tomato Fish Cakes Here is a novel idea and I was absolutely delighted with the result! I found this recipe idea in a very old book but have so many tomatoes at present I am desperate to find ideas with which to use them! You can only make so much tomato soup! But I was pleasantly surprised, as I hope you will be. The original did not use the amount of seasoning that I have, to build up the flavours. It sounded quite bland, as so many dishes did long ago.  You will need a fry pan and oil in which to fry them. I used lemon infused rapeseed oil. I fried the seasoned cod steak in a little oil for 2 mins each side, then set aside to cool. Do not add anything when you mash the potato, except a little salt and pepper perhaps. For ONE large fishcake, you will need: 1 medium ripe vine tomato, skinned and de seeded, then chopped finely 3 oz cooked, cold mashed potato, like King Edward 3-4 oz cooked flaked cod [don’t over cook] zest of half small lemon 1 heaped dessertspoonful chopped fresh parsl

From top to bottom: Raspberries * Whipped cream * Raspberry coulis * Chocolat icecream

Pre heat the oven at 220C. Boil 2 big potatoes for 15 mins, then lightly cover them with olive oil, sprinkle some sea salt over them and transfer into the oven. You can take them out after 20 minutes, cut them in two and scoop out the contents. Divide 20 gr butter over the inside of the empty skins , followed by  a pinch of sea salt over  and put back in the oven for 8 mins. Roast some leftover nuts in a DRY pan. Mash the potato and mix with 70 gr blue cheese, 40 gr butter and some cream . Stir fry 200 gr spinach in 20 gr butter and squeeze out the liquid. Stir trough the potato mix. Take the skins from the oven and fill with the potato mix. Put back in the oven to colour. Serve with the roasted nuts. One pp as a starter, two pp as a main ( My interpretation of an Ottolenghi recipe)

Marmalade Scones Perfect for a weekend breakfast treat. Made very easily and so scrumptious eaten while still warm, slathered in butter. The quantity below makes about 7 or 8 scones, using a 2 inch cutter, but very easily doubled, of course. Or make larger scones, but increase the baking time a tad if you do. Pre heat your fan oven to 200C 8 oz plain flour 2 teaspoons baking powder pinch salt 2 oz butter a tablespoonful of caster sugar [optional] 4 tablespoons marmalade [thick cut and strong!] 3 fl oz of whole or buttermilk In a medium bowl, mix the flour, bp and salt, rub in the butter until it resembles fine breadcrumbs. Stir in your marmalade then mix in enough of the milk to make a soft, but not sticky dough. Roll the dough out on a lightly floured surface until about ¾ of an inch thick. Using the plain side of your cutter, that has been dipped into flour, cut out rounds and place on a greased baking sheet. Knead the trimmings and re use. Brush with a little milk and bake for about

M akhana/ Lotus Seeds are usually consumed during fastings because of its nutritional values and health benefits. The micronutrients found in lotus seeds are of vast importance to a human body. These lotus seeds are easily available in all the Indian grocery stores. This can be consumed raw or cooked into savory or sweet dishes. These lotus seeds are good for weight loss as these will leave you feeling full and satisfied. These lotus seeds are also called as fox nuts. We can make this kheer/pudding which is one of the many dishes that can be made out of lotus seeds. Rich in protein and calcium, combines beautifully with milk to make a delicious and creamy pudding. I first tasted these delicious seeds, when my friend in India made a savory and she gave the raw lotus seeds which she brought from her hometown. I started making different dishes by googling and recently I realized, I never posted a dish using these amazing seeds which have lots of health benefits. The roasted makhana tastes

If you have to economise at the end of the month this is not hardship, your butcher will ask about 9 euro per kilo and it is delicious. Cover a 400 grs beef or veal cheek lightly with oil, some salt and pepper and grill them till nicely browned. Melt 30 gr butter and sweat a diced shallot and 4 mushrooms. Add 3/4 liter of beet juice, 1/4 liter of beefstock, 150 ml red wine and some thyme . Then slowly braise the cheek in it for 4 and possibly 5 hours. Take out the meat and keep warm and discard the rest and reduce the liquid till you have a nice thick sauce. Fry some shiitake and other mushrooms in some butter. Serve with nice salad leaves (Recipe by Aussi chef Shannon Bennett)

French Toast Sausage Roll Source - media.graytvinc.com Easy to make and delicious to eat, French Toast Sausage Rolls are always loved to be eaten with a family. A delicious crush on traditional French rolls. The taste is soft and fluffy white or wheat bread works the best, the kind that’s sticky when you press it between your fingers. The flattened wheat bread is rolled up with a cooked sausage in the centre part and dunked with eggs assorted with milk and seasoned with French toast essence – vanilla. The cooking part is just like a regular toast – in butter until browned on all sides. And after the first bite, it feels like making something miraculous value for your family. And personally, my best part is DUNKING... INGREDIENTS: 1. 8-10 cooked sausage links. 2. 8-10 slices soft and white or wheat sandwiches bread. 3. 2 eggs. 4. ¼ cup milk. 5. 1 teaspoon vanilla extract. 6. Butter, for greasing the pan. 7. ¼ teaspoon ground cinnamon. 8. For serving, maple syrup. INSTRUCTIONS: C

Cut 2 portobellos in 1 cm thick slices and mix them with 1 clove of garlic, 3 tbsp olive oil, 1/4 tsp cinnamon, 1/2 tsp sea salt and pepper from the mill. Preheat the oven at 220C Mix 2 tbsp olive oil with another 1/4 tsp cinnamon, 1 garlic clove, 1/8 tsp chili flakes and 1/4 tsp sea salt. Cut 2 thick slices of brioche and cover them with this mix. Bake the mushrooms in the oven for about 13 minutes, after 7 minutes put the bread in to toast. Poach the eggs and serve with basil leaves and a spoonful of sour cream. (recipe by Ottolenghi)

White Sauce Pasta Recipe Source - ndtv.com Are you tired of the same old-boring Red Tomato Pasta? Then you must try this Pasta with White Sauce – easy to prepare pasta with veggies and is one of the most liked recipes of Pasta, and in today’s article, we are going to share the basic version of this recipe. Made in a variety of recipes of sauces, Pasta is one of the most popular eating in Italy. Homemade Pasta in White Sauce is an appetized creamy pasta recipe with it's silky and aromatic fresh sauce made butter and cream. Likewise to Tomato Pasta, White Pasta is also an extremely simple recipe to prepare even at home, stir with veggies, boil the pasta, and mix them all properly. TRY IT! Ingredients: Preparation Time: 8 minutes Cook Time: 15 minutes Servings: 2 For White Sauce: • 1 ½ Tablespoons Butter, • 1 Tablespoon all Purpose Flour, • 1 Cup Milk(250ml), • ¼  Teaspoon Red Chilly Flakes, • 1 Teaspoon Finely Chopped Garlic, Optional, • ¼ Teaspoon Dried Oregano, Optional, • A

Before you cook the beans and panfry the tofu this wonderful Libian sauce has to be prepared. Roast 1 tbsp caraway seeds in a dry pan and use a mortar and pestle to pulverise. Then cut 6 cloves of garlic very finely. Mix caraway and garlic with 2 tsp ground cumin , 1/2 tsp ground cinnamon and fry in 2 tbsp sunflower oil for a minute. Then add 3 tbsp t omato paste , 2 tsp s ugar , 3/4 tsp salt and the juice of a lime. Stir. Add 250 cl hot water and keep stirring for 2 mins to bind the sauce. I used some cornstarch to make it even thicker. At the end mix beans and tofu  with the sauce and 15 grs of coriander. Serve with lime (which I did not have) (Recipe by Ottolenghi)

Scrub and boil 2 big potatoes for 15 minutes. Preheat the oven at 220C. Dry the potatoes, lightly oil them with olive oil en sprinkle some sea salt over them before putting them in the oven for 25 minutes. In the meantime mix the contents of a 145 gr can of tuna, with 160 ml unsweetened mayo , 1 clove of garlic,  20 cl milk , 10 gr capers, 20 gr of parsley, 2 tbsp lemon juice and 2 anchovies in your blender. 5 mins before the potatoes are ready it's time to boil 2 eggs for 5 mins. Cut the hot potatoes almost in two, sprinkle some salt flakes inside and stuff them: first with some more tuna, then the tuna sauce and finish with the runny eggs, more capers and parsley. My interpretation of an Ottolenghi recipe

Pizza Margherita Reci pe Source - academiabarilla.com Even a beginner at cooking could master the art of Pizza with sure short, quick and easy 4 steps:     PREP: 25 Minutes.     COOK: 10 Minutes. Ingredients: For The Base: •    300gm Strong Bread Flour. •    1 Teaspoon Instant Yeast. •    1 Teaspoon Olive Oil, with extra drizzling •    1 Teaspoon Salt. For The Tomato Sauce: •    100ml Passata. •    1 Crushed Garlic Clove. •    1 Teaspoon Dried, or handful of fresh basil. For The Topping: •    125gm Sliced Ball Mozzarella. •    Handful Halved Cherry Tomatoes. •    Handful Vegetarian (or grated or shaved parmesan). To Finish: •    Handful Basil Leaves (Optional). Ingredients: Make The Base: Put flour into a large bowl and stir in the yeast and salt. Now, pour 200ml mild water and olive oil and mix it together with a wooden spoon, until you get soft, wet dough. Turn the mix onto a light flavoured surface and squeeze for 5 minutes until well smooth. Finish it with the help of a tea towel.

Lemon Surprise A wonderfully light dessert for autumn! I love anything lemony! Another recipe from my friend Pam, who lives near Hayle. You will need a well buttered pie dish. This sits in a larger tin, partly filled with hot water [not enough to spill over!] when baking. Place it in your oven while you prep. 2 oz soft butter 4 oz caster sugar 2 large eggs, separated the grated zest of a large lemon [or 2 small], plus 3 tablespoons of the juice 2 oz SR flour generous ½ pint whole milk [I would imagine you could use semi skimmed] In a medium mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks and zest then stir in the juice. Add the flour then slowly stir in the milk to make a thickish batter. Do not panic if it appears to curdle. In a clean bowl, whisk the egg whites until stiff then fold them into the batter. Turn this into your prepared pie dish and very carefully place it in the larger dish in the oven, on top of the water. Bake for about 40-45 mins

Roast 100 grams raw macadamia nuts in a dry pan. Mix in the kitchen machine half with some flatleaf parsle y, 70 gr soft, salty butter, the juice of half a lemon. Clean the machine and mix the other half of the nuts with parsley, coriander, dill, the rest of the lemon juice and 4 tbsp olive oil into a smooth pesto. Pre heat the oven at 200C. Cover 4 sea trout filets, skin side down, with the butter mix In the oven they will be ready in about 15 minutes Serve as a starter with the pesto and lemon slices. As a main you can add sugar snaps and roasted potatoes (Recipe: Shannon Bennet)