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Archive for October, 2016

Emplesalad

La’s version of Emplesalad (with added Emple tweaks)
Ingredients 
1 zucchini

2 bunches asparagus

Carlic infused olive oil

100g toasted pepitas

Generous handful each of mint and flat leaf parsley

100g Danish feta

Splash of olive oil

Dash of lemon juice

(I also added a punnet of halved cherry tomatoes that had been oven roasted in garlic infused olive oil and then added these to the salad with 1/2 a tin of butter beans)

Slice zucchini, asparagus, place in bowl. Drizzle with garlic infused olive oil and leave to sit for a few minutes. Grill zucchini and asparagus. Once cool, add remaining ingredients and mix well. Try not to eat it all in one go…. try!

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My cousin made this decadent chocolate mud cake for her daughter’s 4th birthday. It was ridiculously delicious!


It was perfect – she made x3 quantity for a big sheet cake, decorated with Nutella and smarties. (Use a simple chocolate ganache if there are people with nut allergies)
Ingredients:

200g dark chocolate, chopped

250g unsalted butter, chopped

1 tbs instant coffee

100ml milk

1 2/3 cups (250g) self-raising flour

40g Cocoa

250g caster sugar

4 eggs, lightly beaten

1 tsp vanilla extract

150ml sour cream
Method:

Step 1

Preheat oven to 160C. Grease a deep 23cm springform cake pan and line with baking paper.

Step 2

Place the chocolate, butter, coffee and milk in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water) and stir until smooth and melted. Remove from the heat and set aside to cool completely.

Step 3

Sift flour and cocoa powder into a bowl, then add sugar. Fold into the chocolate mixture with eggs, vanilla extract and sour cream.

Step 4

Pour the batter into the cake pan and bake in the oven for 60-70 minutes until a skewer inserted into the centre comes out with some moist crumbs sticking to it but no raw cake batter. Set aside to cool completely in the pan.

Step 5

Remove the cooled cake from the pan and spread with the Nutella/ganache,  and decorate. 

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