Recipes in English language

Pauline's Scones

heat oven to 220C/425F

225g plain flour
4 teaspoons baking powder
pinch of salt
50g butter
25g caster sugar
50g sultanas
1 medium egg beaten with sufficient milk to make 150ml

mix flour and salt, rub in butter then stir in sugar and fruit

add egg/milk mixture reserving a little for the tops

knead lightly on a floured surface, roll out to 1cm thickness and cut into rounds
brush the tops with egg mixture and bake for 10minutes

*a scone dough should be soft and spongy, handle very lightly for best results

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Rustic courgette, pine nut & ricotta tart

Serves 6, prep 30 mins, cook 30 mins

This rustic quiche has been simplified by making it straight on the baking tray without using a tart tin. If you'd like to make a smaller version, the recipe can be easily halved to make a tart about 25 cm wide.

2 tbsp olive oil
4 courgettes, thinly sliced (try to use a mixture of different varieties if you can find them)
2 x 225 g tubs ricotta
4 eggs
large handful basil leaves, shredded
grating of nutmeg
50 g/2 oz Parmesan, grated
1 large garlic clove, crushed
500 g block puff pastry
dash of flour, for dusting
large handful pine nuts

Heat oven to 200/180 ° C/gas 6.
Heat half the olive oil in a frying pan. Sizzle the courgettes for 5 mins until golden around the edges, then set aside. In a bowl, beat the ricotta with the eggs, basil, nutmeg, half the Parmesan and the garlic. Set aside.

Roll out the pastry on a lightly floured surface to a rough round about 40 cm wide, then transfer to a baking tray. Spread the pastry with the ricotta mix, leaving a 4 cm border. Press the courgette slices into the ricotta, then scatter over the pine nuts and remaining Parmesan.
Bring the sides up over the edge of the ricotta, pinch to encase the filling, then bake for 30 mins untill the filling is puffed up and golden. Leave to cook slightly and enjoy warm or cold with a crisp green salad.

Per serving 620 kcals.

Vegetarian main - course for a crowd.

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Blue Cheese Gnocci

500 g/1 lb 2 oz fresh gnocci
250 g bag baby spinach
100 ml/3 1/2 fl oz crème fraîche, half-fat if preferred
4 tbsp grated parmesan
100 g/4 oz soft blue cheese

Cook gnocci according to pack instructions. Plunge the spinach into the same pan, then immediately drain through a colander and shake off any exess water.

Put the crème fraîche in a small flameproof dish with the grated Parmesan. Add the hot, drained gnocci and spinach, give everything a good stir, then crumble the blue cheese over and season with pepper.

Slide the dish under a hot grill until the cheese is golden, then serve immediately.

Serves: 4/Prep: 5 min/Cook: 15 min/Easy


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Bacon, pea & basil macaroni

Serves 4, Prep 10 mins, cook 20 mins

The macaroni has a great texture - creamy with grilled cheese on top - plus the mustard isn't overpowering. A simple meal you can put together in a hurry.

6 rashers streaky bacon, chopped
2 leeks, finely sliced into rings
1 tbsp vegetable oil
140 g/5oz frozen peas
400 g/14oz macaroni
200 g pack soft cheese
85 g/3oz mature cheddar, grated
1 tsp English mustard
small bunch basil, shredded

Fry the bacon and leeks in the oil for 10 mins until the bacon is golden and the leeks soft. Tip in the peas and heat through. Meanwhile, boil the pasta and heat the grill to high.

Reserve 150 ml of the cooking water before you drain the pasta, then add it, the soft cheese, half the grated cheese and the mustard to the pan with the veg. Stir until the cheese melts into a creamy sauce. Stir in most of the basil and the pasta, then scatter with the rest of the cheese. Grill for 2 -3 mins untill the cheese melts. Scatter with basil to serve.

Per Serving 703 kcals.

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Spicy tuna pasta

Serves 4, easily halved, prep 10 mins, cook 10 - 15 mins

2 x 185 g cans tuna in spring water, drained
2 spring onions, chopped
1 egg, beaten
1 tbsp vegetable oil
350 g jar tomato & chilli sauce
40 g rocket, roghly chopped
400 g/14oz spaghetti

Squeeze excess water from the tuna, place in a bowl with the spring onions and egg, then stir together. Use your hands to shape into small walnut-size balls, you should get about 12.

Heat the oil in a large non-stick frying pan, tip the tuna balls in, then cook for 5 - 10 mins until golden all over. Pour over the tomato & chilli sauce, then cook for 5 mins more, adding a little boiling water if the sauce looks dry.

Meanwhile, boil the pasta, then drain. Stir through the sauce and most of the rocket. Serve in bowls with the tuna balls and a little extra rocket on top.

Per serving 552 kcals.

Use up the rocket:
Peppery rocket dressing
In a food processor, whizz together the leftover rocket with 2 chopped anchovies, 1 crushed garlic clove, 1 tsp red wine vinegar and 2 tbsp olive oil. Delicious served alongside grilled lamp chops.





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Easy sweet & sour chicken

9 tbsp tomato ketchup
3 tbsp malt vinegar
4 tbsp dark muscovado sugar
2 garlic cloves, crushed
4 skinless, boneless chicken breasts, cut into chunks
1 small onion, roughly chopped
2 red peppers, deseeded and cut into chunks
227 g can pineapple pieces in juice, drained
100 g/4oz sugar snap peas, roughly sliced
handful salted, roasted cashew nuts

In a large microwaveable dish, ix the ketchup, vinegar, sugar and garlic with the chicken, onion and peppers. Microwave, uncovered, on High for 8 - 10 mins.

Stir in the pineapple and peas, then return to the microwave for another 3 - 5 mins until the chicken is completely cooked. Stand for a few minutes, stir in the cashews, then serve.

Serves 4, Prep 10 mins, cook 15 mins. - Easy - low fat.
Per serving 305 Kcalories.


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Crusty Pasta & Broccoli Bake

Mixing the bread and cheese together will give a crusty gratin topping that only needs a couple of minutes under the grill to tum crispy.

400 g/14oz penne or macaroni
1 red onion, roughly chopped
250 g/9oz head broccoli, stalks chopped small and florets halved
1 vegetable stock cube
1 tsp French or German mustard
200 g pot half-fat crème fraîche
100 g /4oz grated mature Gruyère or cheddar
small handful parsley leaves, chopped
4 tbsp fresh white breadcrumbs (or put 1 slice crustless white bread through a food processor)
1/2 tsp dried mixed herbs or thyme

Boil the pasta, onion and broccoli stalks in plenty of lightly salted water for about 7 mins, then add the florets and cook for another 3 mins. Reserve about 400 ml of the water, then drain the pasta and vegetables.

Return the reserved water to the pan, then crumble in the stockcube and whisk in the mustard and crème fraîche. Season to taste, then brin to the boil. Stir in the drained pasta, vegetables and half the cheese, mixing until melted. Stir in the parsley.

Heat the grill for 3 mins. Tip the pasta and vegetables into a shallow, ovenproof dish. Mix together the remaining cheese, breadvrumbs and herbs, then scatter on top.

Stand the dish on the base of a grill pan and grill for about 3 mins, turning if it starts to brown. Make sure the top doesn't burn or the cheese will toughen. Remove and leave to satnd for 5 mins before servig.

Serves: 4, Prep: 20 mins, Cook: 15 Mins, easy
Per serving 652 kcalories.


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Jimmy's bread (bread-baker)

1 1/8 cup of water
2 1/2 tbsp skimmed milk powder
2 1/2 tbsp sunflower oil
2 1/4 tbsp sugar
1 1/4 tbsp salt
3 cups flour
1 1/4 tbsp yeast fast action

Put into the bread maker in that order.


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Also check out Anne's Winter Warmers at Magic 1548.





Courgette and parmesan tart

1 x 375 g sheet ready-rolled puff pastry
3 thinly sliced courgettes
2 cloves slices garlic
4 tbsp mascarpone
50 g grated parmesan

Heat the oven to 200 C/fan 180 C/gas 6. Unroll the pastry onto a baking sheet and score a border 2 cm in form of edge.
Toss the courgettes and garlic with the olive oil and lots of seasoning.
Mix the mascarpone with half the parmesan and spread inside the border. Arrange the courgettes in overlapping rows. Bake for 15 minutes, then scatter with parmesan. Bake for another 15 - 20 minutes.

Per Serving 566 kcal
45 min., 4 serves, really, really easy

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Caramelised red onion and blue cheese pasta

olive oil
2 small, peeled and cut into slim wedges red onions
1 tsp golden caster sugar
2 tbsp balsamic vinegar
150 g penne or other short pasta
75 g creamy blue cheese such as gorgonzola or dolcelatte, crumbled
1 btsp. toasted pine nuts

Heat 1 tbsp. olive oil in a large nono-stick frying pan. Add the onions in a single layer and cook, turning a few times untill tender. Sprinkle over the sugar and balsamic then turn up the heat and keep cooking the onions untill sticky and caramelised.
Meanwhile, cook the pasta following packet instrucitons. Drain and toss with the onions and blue cheese then scatter over pine nuts and serve.

30 minutes, 2 serves, easy
Per serving 513 kcal

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Spring chicken salad

2 skinless chicken breasts
100 ml white wine
1 small halved onion
3 - 4 sprigs thyme
1 bay leaf
6 black peppercorns
150 g small broad beans, podded
16 trimmed baby carrots
1 small buld fennel, trimmed
a small handful chives, trimmed
5 - 6 sprigs tarragon, leaves stripped1 level tbsp. small capers, drained
a handful curly parsley, roughly chopped

Vinaigrette:
2 good tsp. white wine vinegar
1/3 squeezed lemon
1 clove new season's garlic
2 tsp. Dijon mustard
1 1/2 tsp. golden caster sugar
1/2 tsp. flaked sea salt
3 tbsp. olive oil

Put the chicken breasts in a saucepan and pour over the wine. Add 200 ml cold water, the onion, thyme, bay leaf and pappercorns. Cook over a moderate heat, cover and bring to a gentle simmer. Poach the chicken for 10 minutes.
Strain the chicken and liquor through a fine sieve, reserving the stock. Set the chicken on a board to cool and pour the stock into a clean pan. Bring to the boil, drop in the podded beans, return to the boil and cook for 2 minutes. Remove with a slotted spoon and refresh in a sieve under running water until cold before draining them. Cook the carrots in the stock for 5 minutes. Refresh and frain them.
Queeze all the beans out of their skins and put in a large serving bowl. Add the carrots. Cut the fennel into wafer-thin slices. Add to the bowl along with the whole chives, tarragon and capers. Scatter in the parsley.
Tear the chicken into long shreds and scatter over the salad. Whisk together all the vinaigrette ingredients, except the oil, with some black pepper in a small bowl. Shisk in the oil bit by bit untill thickened. Season the salad, then drizzle over the vinaigrette and toss lightly before serving.

30 minutes, 2 or 4 serves, easy - This is a light lunch for four or a more substantial one for two

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Roasted tomato and Grana Padano tart

Roasting homegrown tomatoes intersifies their rich sweetness. Late summer is when they come into their own.

8 - 10 halves small vine tomatoes
olive oil
500 g block puff pastry
50 g Grana Padano, rughly grated
1 tbsp. Dijon mustard
2 tbsp. mascarpone
2 cloves garlic, sliced
2 sprigs thyme, leaves chopped
1 egg, beaten to glaze

Heat the oven to 200 C/fan 180 C/gas 6. Season the tomatoes, drizzle with oil then put cut-side down on a non-stick baking tray. Roast for 10 minutes. Cool and slip off the skns.
Roll out the pastry to the tickness of a 1-Pound-coin. Sprinkle with half the Grana Padano, fold in half, then roll out to the same thickness. Sprinkle over the rest of the cheese and roll out again. Using a dinner plate as a guide, cut out a large circle (about 28 cm). Score a border about 1 1/2 cm in form the edge.
Mix together the mustard and mascarpone and spread inside the border. Arrange the tomato halves cut-side up inside the border. Season and sprinkle with garlic, thyme and olive oil. Glaze the edges then bake for 30 - 40 minutes until the pastry is crisp and golden.

1 hour - serves 6 - easy
Per serving: 414 kcal

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Cherry crumble pies

For the Pastry and topping:

200 g plain flour

50 g ground hazelnuts

140 g cold butter, cubed

50 g caster sugar

For the filling:

3 rounded tbsp raspberry or bramble jelly

500 g cherries, stoned

50 g hazelnuts, roughly chopped

2 tbsp demerara sugar

Heat oven to 190C/fan 170C/gas 5. Tip the flour andhazelnuts into a food processor, then add the butter. Process to fine crubs, add the sugar, then mix briefly. Remove 3 rounded tbsp of the mixture and put in a seperate bowl. Add 1 - 2 tbsp cold water to the food processor, then pulse to form a firm dough. Tip out onto a lightly floured surface and knead briefly. If the dough is soft, wrap in cling film and chill for 20 minutes.

Roll out the dough and stamp out rounds using a 10 - 12 cm cuttler. You should get 12 rounds in total from the dough - you will need to gather and re-roll the trimmings. Use to line 12 x 7 - 8 cm tartlet tins or the 12 holes of a muffin tin.

Warm the jelly in a pan until it melts a little, then stir in the cherries. Divide between the pastry cases. Stir the chopped hazelnuts and sugar into the reserved pastry mix, then sprinkle over the cherries. Bake for 25 - 30 mins untill the pastry and crumble are lightly browned and the cherries cooked. Leave to cool for 10 mins in the tins, then carefully remove - you may need to loosen the edges of the pies with a small, sharp pointed knife, then invert them onto plates and quickly flip the right way up. Serve warm or cold.

Take these on your next picnic or serve warm for dessert with a spoonful of clotted cream.

Makes 12, prep 30 mins, cook 25 - 30 min.s - Moderately easy.

Per pie 257 kcalories, 29 g fat

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Courgette & chilli pasta

200 g linguine

1 tbsp oil

1 red chilli, finely chopped

1 clove garlic, crushed

2 courgettes, grates

2 tbsp crème fraîche

Parmesan shavings, to serve

Cook the pasta in plenty of boiling salted water according to the manufacturer's instructions.

Meanwhile, heat the oil in a heavy, medium-sized pan, add the chilli and garlic and cook over a low heat to infuse the oil, without allowing the chilli or garlic to burn.

Add the courgettes to the pan and turn up the heat. Cook the courgette through - this will only take a few minutes - and allow as much excess water a spossible to evaporate. Stir through the crème fraîche and season with salt and pepper.

Drain the pasta very thoroughly. Add the courgette mixture to the pasta and toss through.

Pile into a warmed serving dish, scatter with the Parmesan shavings and serve immediately.

serves 2 - prep 15 mins - cook 5 mins - EASY

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Country salad

100 g cherry tomatoes, halved

1/2 cucumber, deseeded and chopped

75 g feta cheese, cubed

1 red onion, sliced

handvul pitted black olives

4 tbsp lemon joice

1 tbsp chopped fresh oregano

Simply toss everything together in a bowl and leave at room temperature for 30 minutes before serving.

Serves 4 - per serving 170 calories, 16 g fat

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Cheddar & bacon buns

1 tsp oil, plus extra for greasing

4 rashes British streaky bacon, cut into small pieces

50 g mature cheddar

175 g plain flour

1 tsp baking powder

1 tsp English mustard

2 eggs

85 g butter, melted

200 ml milk

1 tbsp parsley, chopped

Heat oven to 180 C/fan 160 C/gas 4 and grease 6 wells of a muffin tin. Heat the oil in a frying pan and fry the bacon until crisp. Tip onto kitchen paper and allow to cool. Cut two-thirds of the cheese into little pieces, then finely grate the rest.

Sift the flour, baking powder, 1/2 tsp salt and a little pepper into a bowl. Whisk the mustard, eggs, butter and milk in a jug. Pour the wet mix into the dry and stir a few times until just combined (the mixture will be really runny and lumpy, but don't try to stir it to make it smooth). Add the bacon, cheese pieces and parsley, being careful not to overwork the mix.

Spoon into the greased wells (they will be quite full), sprinkle each with a little grated cheese, then bake for 25 mins or until golden, risen and firm to the touch.

Maskes 6 - prep 10 mins - cook 30 mins - EASY

Per bun 322 kcal, 12 g fat

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Gnocchi & tomato bake

1 tbsp olive oil

1 onion, chopped

1 red pepper, deseeded and finely chopped

1 garlic clove, crushed

400 g can chopped tomatoes

500 g pack gnocchi

handful basil leaves, torn

1/2 a 125 g ball mozzarella, torn into chunks

Heat grill to high. Heat the oil in a large frying pan, then soften the onion and pepper for 5 mins. Stir in the garlic, fry for 1 min, tip in the tomatoes and gnocchi, then bring to a simmer. Bubble for 10 - 15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened. Season, stir through the basil, then transfer to a large ovenproof dish.

Scatter with the mozzarella, then grill for 5 - 6 mins until the cheese is bubbling and golden. You can freeze the bake for up to a month - just defrost and bake in a medium oven for 20 - 30 mins untill piping hot.

serves 4 - prep 5 mins - cook 25 mins

Per serving 285 kcalories, 50 g fat

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Green garden veg pie

50 g butter

50 g flour

2 tsp mustard powder

600 ml milk

200 g cheddar, grated

2 large potatoes, sliced into rounds

1 head broccoli, cut into little florets

1 head cauliflower, cut into little florets

200 g frozen peas

small bunch chives, snipped

Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of grated cheese.

Heat oven to 220 C/fan 200 C/gas 7 and bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 mins, then finally add the peas for 1 more min. Drain all the veg and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.

Tip into a deep ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20 - 25 mins until the topping is golden and crisp, then serve straight from the dish.

serves 4 - prep 15 mins - cook 35 mins.

Per serving 604 kcal, 45 g fat

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Blueberry and almond squares

3 large eggs, lightly beaten

175 g golden caster sugar

175 g ground almonds

150 g self-raising flour, sifted

1 teaspoon baking powder

few drops vanilla extract

150 g very soft butter

zest of a small orange

1 x 225 g punnet blueberries

40 g flaked almonds

icing sugar, for dusting

You will also need a 25,5 x 15 cm nonstick baking tin, 2,5 cm deep, greased, the base and sides lined with baking parchment

Preheat the oven to 180 ° C, fan 170 ° C/gas 4. In a food processor or mixer, mix the eggs, sugar, almonds, flour, baking powder, vanilla extract, butter and orange zest until combined. Spread half the mixture over the base of the tin, scatter with half the blueberries, then spread the remaining mixture over the top. Scatter over the rest of the blueberries and the flaked almonds. Bake for 40 - 45 minutes, until risen and firm to the touch. Cool for 10 minutes in the tin, then turn out and, once cold, cut into squares and dust with icing sugar.

Makes 12 - prep time 20 minutes - cook time 40 minutes

Once cold store in an airtight container for up to 2 days. Can be frozen.

Per square 331 cals, 22,2 g fat

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Cream cheese marble brownies

145 g unsalted butter, plus extra for greasing

200 g plain chocolate, broken into pieces

100 ml freshly made strong Cafédirect coffee

225 g caster sugar

1 tsp vanilla extract

3 medium free-range eggs

85 g plain flour

for the marbling mixture:

150 g cream cheese

60 g caster sugar

1 medium free-range egg, beaten

1/2 tsp vanilla extract

Preheat the oven to 180 ° C/fan 160 ° C/gas 4. Butter and line a 20 cm square tin.

Melt the butter and chocolate in a large bowl over a pan of simmering water. Stir in the coffee, remove and cool slightly.

Stir in the sugar, vanilla and a pinch of salt, then whisk in the eggs and beat until smooth. Add the flour and carry on beating until glossy. Set aside.

In a bowl, beat the cream cheese until smooth, then stir in the sugar, egg and vanilla.

Spoon the dark mixture into the tin, then add the cheese mixture and use a knife to create marbling..

Bake for 30 - 40 minutes. Allow to cool on a rack, then cut into squares.

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Turkey Casserole

550 g turkey breast fillet

2 tbsp plain wholemeal flour

1 tbsp olive oil

1 medium onion, cut into wedges

2 -4 garlic cloves, sliced

1 large red pepper,, deseeded and sliced

1 tbsp light soy sauce

1 - 2 tsp clear honey

300 ml red wine

150 ml chicken stock

225 g courgette, trimmed and sliced

sweet potato mash and mixed vegetables, to serve

Friy the turkey:

Cut the turkey fillet into bit-size chunks and toss in the flour. Heat the olive oil in a large pan and fry the onion and the garlic for 3 mins. Add the turkey and cook for 5 mins or until sealed all over.

Simmer and serve:

Add the red pepper, soy sauce and honey and stir well. Pour in the wine and chicken stock, then bring to the boil. Reduce the heat to a simmer, cover with a lid and cook for 10 mins, stirring occasionally. Add the courgette and cook for a further 10 mins until the turkey is tender. Serve with sweet potato mash and mixed vegetables.

Serves 4 - ready in 45 mins - cost per serving 2,40 Pounds - it will freeze

Each portion contains approx. 290 cals, 5 g fat

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Apricot and walnut sandwish bars

For the filling:

175 g ready-to-eat dried apricots

2 tbsp caster sugar

grated zest of 1 lemon

For the oat mixture:

50 g porridge oats

50 g light muscovado sugar

40 g chopped walnuts

200 g wholemeal self-raising flour

175 g butter, melted

1. Heat oven and line tin:

Pre-heat the oven to 150C/gas 2. Grease an 18 cm shallow square cake tin then line the base with baking parchment.

2. Prepare the filling

Snip the apricots into pieces and put them in a small pan with 50 ml water, caster sugar and lemon rind. Bring to the boil and then simmer very gently until the apricots are really soft and the liquid has evaporated. Set aside to cool.

3. Make the oat mixture

While the apricot filling is cooling, make the oat mixture. Measure the oats, sugar, walnuts and flour into a bowl and add the melted butter. Stir to mix. Divide the oat mixture in half and spread one half into the base of the prepared tin. Spoon the cooled apricot mixture on top and carefully spread it to form an even layer. Cover evenly with the remaining oat mixture.

4. Bake

Bake in the pre-heated oven for about 45 mins or until firm and golden brown. Cut into bars while still warm.

Makes 8 bars - ready in 1 hour + cooling, cost per bar 40 Pence - it will freeze.

Each bar contains approx. 381 cals, 22 g fat.

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Easy chicken pie

1 onion, sliced

400 g pack skinless chicken thights, cut into chunks

1 tbsp vegetable oil

150 ml chicken stock

325 g can sweetcorn, drained

6 tbsp crème fraîche

handful parsley or basil leaves, chopped

750 g potatoes, cut into chunks

Heat oven to 180 ° C/160 ° C fan/gas 4. Fry the onion and chicken in the oil for 5 - 10 mins until the onion is soft and the chicken golden. Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked. Stir in the corn, then 3 tbsp crème fraîche and the herbs.

Meanwhile, boil potatoes until soft. Drain and mash with remaining crème fraîche. Spoon the chicken mix into 4 pie dishes and top with mash. Place on a baking tray, then grill until potato is golden.

Serves 4 - prep 10 mins - cook 35 mins

Per serving 462 kcals, 61 g fat

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Creamy bacon, leek and pea farfalle

200 g farfalle pasta

6 smoked streaky bacon rashers, chopped

200 g pack Waitrose Ready to Microsteam Garden Peas, Leeks and Spinach

150 ml double cream

1 large free-range egg

2 tbsp grated Parmesan, plus extra to serve

small handful frsh mint leaves, finely shredded

Cook the pasta in a large pan of boiling salted water according to the packet instructions until al dente. Meanwhile, fry the bacon in a small saucepan over a medium heat until crisp. Steam the vegetables in the microwave for 1 1/2 minutes, then add to the pan with the bacon. Mix the double cream, egg and Parmesan in a jug and season with black pepper. When the pasta is cooked, drain well (saving a little of the cooking water), then add to the pan with the bacon and vegetables. Quickly add the cream mixture and stir well. (The egg in the cream mix will cook in the hot pasta and make a creamy sauce.) Add a little of the cooking water to loosen the sauce if necessary. Stir through the shredded mint, then serve with lots of extra Parmesan.

Serves 2 - ready in 20 minutes

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Mushroom Parma ham and mascarpone lasagne

knob of butter

2 tbsp olive oil

450 g mixed mushrooms, sliced

2 red onions, finely chopped

2 garlic cloves, finely sliced

400 g good-quality pork mince

150 ml white wine

200 ml chicken stock, hot

2 large handfuls fresh flatleaf parsley, finely chopped

180 g Taleggio, roughly chopped

6 Parma ham slices

10 (280 g) fresh lasagne sheets or buy some ready-made

50 g grated Parmesan

30 g dried white breadcrumbs

For the white sauce:

30 g unsalted butter

30 g plain flour

300 ml wholte milk

250 g mascarpone

nutmeg, to grate

Heat half the butter and half the oil in a large sauté pan over a high heat. Fry the mushrooms for 5 minutes until golden. Remove and set aside. Add the ramaining oil and butter to the pan and gently fry the onion for 10 minutes until very soft. Add the garlic and cook for a further 2 minutes.

Add the mince to the pan and cook for 5 minutes until browned. Return the mushrooms to the pan, pour in the wine and bubble until reduced by half. Add the chicken stock, season well and bubble for 20 minutes, then stir in half of the parsley.

For the sauce, melt the butter in a pan over a medium heat, then add the flour to make a paste (roux). Cook for a few minutes, stirring, then gradually stir in the milk. Add the mascarpone and stir until smooth. Season and grate in nutmeg, to taste.

Spread half the mince over the base of 2-litre ovenproof dish. Dot with a third of the Taleggio, half the ham, and a layer of the lasagne sheets. Spoon over half of the sauce. Repeat the layers, ending with the sauce. Mix the Parmesan, breadcrumbs and remaining parsley together, season, then sprinkle over the lasagne. Dot with the remaining Taleggio. Cool, wrap in cling film, then freeze for up to 3 months.

Preheat the oven to 180 ° C/fan 160 ° C/gas 4. Bake from frozen for 1 hour until golden on top and piping hot throughout.

Serves 6 - takes 20 minutes to make, about 1 3/4 hours to cook

Per serving 721 kcals, 48,7 g fat

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Amazing Cadbury's Creme Egg Brownies

185g unsalted butter
185g best dark chocolate
85g plain flour

40g cocoa powder
3 large eggs
275g golden caster sugar
6 Cadbury’s Crème eggs cut in half.

Preheat the oven to 160C and grease a 20 cm square baking tin.
Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.
Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes. You will know it's ready when the mixture becomes really pale and about double its original volume.
Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together.
Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the mixture.
Pour into the baking tin and cook for 15 minutes then take out of the over and gently press the cadburys crème egg halves into the mix, spacing them apart evenly. Put back in the over for another 5-10 minutes.
Leave to cool before removing from tin and cutting into squares.

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Cheesy Garlic Baked Chicken

4 boneless skinless chicken breasts -thin
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
1 teaspoon salt
1 cup of cheese

1

Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards lightly grease it.

2

In small sauté pan, sauté garlic with the oil until tender.

3

Remove from heat and stir in brown sugar & a teaspoon of salt

4

Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.

5

Add salt and pepper to taste.

6

Bake uncovered for 30 minutes.

Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.

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Oreo Cheesecake Cake

Cheesecake:

2 (8 oz) packages cream cheese, room temperature
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
2 large eggs
3/4 cup sour cream
7 coarsely crushed chocolate sandwich cookies 

 Cake:

 2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup dutch processed cocoa powder (I used Hershey's Special Dark cocoa powder)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil (I used expeller pressed coconut oil)
2 teaspoons vanilla extract
1 cup boiling water
1 tsp. instant coffee granules (optional) 

 Frosting:

 6 oz. white chocolate (I used Baker's Premium White Chocolate)
1 cup butter, room temperature
2 tsp. vanilla extract
6 cups powdered sugar
1/4-1/3 cup heavy cream or milk
6-8 additional crushed chocolate sandwich cookies, for assembly
Mini oreos for garnish, optional 

 DIRECTIONS:

Cheesecake:
Preheat oven to 325°. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Fold in crushed Oreos.
Cut parchment paper in a circle and line the bottom of a 9" springform pan. Pour batter into the pan, smoothing the top. Bake until just set in center, about 45 minutes. Let cool 20 minutes. Run a paring knife around edge; let cool completely. Remove outer ring of cheesecake pan, but leave metal bottom. Wrap in plastic wrap and freeze.

Cake:
Heat oven to 350°F. Grease and flour two 9-inch round pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. If using coffee granules, dissolve them in the boiling water. Stir water or coffee into batter. (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Frosting:
Place white chocolate in double boiler over pot of simmering water just until it begins to melt. Stir to fully melt, remove from heat and set aside to cool slightly. Meanwhile, cream butter. Once chocolate has cooled, beat in with butter. Continue to mix at low to medium speed while adding vanilla. Gradually add in cream/milk and powdered sugar, alternating until frosting reaches desired consistency.

Assembly:
Place one layer of cake on cake stand. Frost top with a thin layer of frosting, and a sprinkle of crushed Oreos. Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off parchment paper. Place cheesecake layer on top of the cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 5-10 minutes for the cheesecake to soften, then trim it with a knife. Frost top with a thin layer of frosting, and a sprinkle of crushed Oreos. Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting to act as the crumb coat. Be careful not to get any crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with mini Oreos, crushed Oreos, or any decoration of your choosing. Refrigerate until ready to serve.

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Lemony Lemon Brownies

Ingredients:

 /2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt

For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 cup icing sugar

Directions:

1. Preheat the oven to 350 degrees.

2. Grease an 8×8 inch baking dish with butter and set aside.

3. Zest and juice two lemons and set aside.

4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.

6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.

7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.

8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.

9. Filter the powdered sugar and whisk with lemon zest and juice.

10. Spread the glaze over the brownies with a rubber spatula and let glaze set.

11. Cut into bars and serve.

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LOADED CAULIFLOWER

You won't be...lieve it's low carb!!!

Ingredients:

1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (I don't use mushrooms in mine)(optional)

Directions:

Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
ENJOY!!!!

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Starbucks Lemon Loaf

1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA...
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL (recommend coconut oil)
LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT
Instructions:

Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

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Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken

Serves: 4

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients:
4 boneless skinless chicken breasts
8 ounces fresh mozzarella, sliced into 8 slices
1 12 oz jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own)
1 bunch of basil, whole leaves
1/4 cup fresh grated parmesan
1 tablespoon Italian seasoning
Salt and pepper for seasoning

Directions:

Preheat oven to 400 degrees. Grease a 9x12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake chicken for 30-40 minutes (until chicken is no longer pink). Pull chicken out of oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes.

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Once you make this one, you will NEVER want to lose the recipe!!!!!

CHOCOLATE MAYO CAKE WITH PEANUT BUTTER FROSTING

Melt in your ...mouth!!!! Super moist!!!!

CAKE:

 •2 cups all-purpose Flour

•2/3 cups unsweetened cocoa powder

~I prefer Ghirardelli Cocoa, it tastes heavenly...

•1 1/4 teaspoon baking soda

•1/4 teaspoon baking powder

•3 eggs

•1 2/3 cups sugar

•1 teaspoon vanilla

•1 cup Mayonnaise (can be Light Mayo)

•1 1/3 cups water

Mix all wet items first in a mixing bowl till well blended. Add all dry items except the flour and cocoa. Once well blended, add the flour and cocoa a little at a time. Once it is well blended, pour batter into a greased (and floured?) baking pan and bake at 350° for 30 minutes and/or a toothpick comes out clean. Cool cake completely before frosting.

FROSTING:

 •3 cups powdered sugar

•1/3 cup peanut butter

•1 1/2 teaspoons vanilla

Cream together peanut butter and vanilla. Then slowly add sugar till well blended. If too thin, add more sugar. If too thick, add (about a tablespoon at a time) of peanut butter till it is creamy. Spread over cool cake. (Heat frosting in the microwave for a few seconds for easier spreading, or heat on low on your stovetop if you're opposed to microwaves)

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Sex in a Pan (Dessert)

Crust:

1 cup pecans, chopped

3 tbsp white sugar

1/2 cup butter

1 cup flour

Cream cheese layer:

18 oz package cream cheese

1 cup powdered sugar (use 1/2 cup for less sweetness)

1 cup whitted cream or cool whip

Vanilla pudding:

1 package of instant vanilla pudding (5.1 oz or 144 g)

3 cups milk (use 2 cups if you want a firmer pudding)

Chocolate pudding:

1 package of instant chocolate pudding (5.1 oz or 144 g)

3 cups milk (use 2 cups if you want a firmer pudding)

Last layer:

2 cups whipped cream or cool whip

shaved chocolate

Preheat oven to 350 F degrees.

Spray a 9 x 13 inch baking dish with cooking spray.

In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.

Bake it for about 20 minutes.

Prepare the vanilla pudding as per the instructions on the package.

Prepare the chacolate pudding as per the instructions on the package.

In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.

Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.

Refrigerate for a couple of hours so that it sets.

Enjoy!

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Garlic Sauce Chicken

Pan-seared chicken thighs prepared with an amazing garlic sauce.

Serves: 4 - 6

Prep time: 15 mins

Cook time: 45 mins.

Total time: 1 hour

3 tablespoons olive oil

4 chicken thighs (Schenkel) about 2 pounds

salt and fresh ground (gemahlenen) pepper, to taste

1 whole bulb of garlic, peeles, cloves seperated

1 cup white wine (use a wine that you like)

3 tablespoons chopped (gehackte) fresh parsley

1 spring fresh rosemary

Heat Olive oil in a large skillet (Bratpfanne/Kasserolle).

Add chicken and season with salt and pepper.

Cooking over medium heat, brown the chicken on both sides, about 4 minutes per side.

Remove chicken from skillet and cook, stirring frequently, until golden; about 3 minutes. DO NOT BURN the garlic.

Carefully add wine to the skillet.

Stir in parsley and add rosemary.

Transfer chicken back to skillet.Cover and continue to cook over medium-low heat for 20 minutes, turning the chicken over half way through cooking. Add 1/4 cup more wine if it looks too dry when you go to turn over the chicken.

Remove from heat.

Transfer chicken to serving dish and spoon the garlic sauce over the chicken.

Serve.

Serve with a slide of vegetables and/or pasta.

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Cheesecake Porn

65 g margerine

75 g sugr

1 egg

200 - 260 g flour

1 teaspoon of baking powder

Mix everything and cover a baking tin (ca. 26 cm's = diameter) with the dough.

(Halve the amounts, if you just wanna cover the bottom of the spirngform tin.)

500 g quark

200 g heavy sour cream/smetana (Schmand, saure Sahne)

35 g/l package vanilla custard powder (Vanillepuddingpulver)

3 egg yolks

150 g sugar

1 tablespoon of oil

2 teaspoons of vanilla sugar

1/4 l milk

Mix and pour into the baking tin.

Bake for 45 - 60 minutes at 175 - 190 ° C

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Hot Ham & Cheese Party Rolls

Ingredients

• 1 can Pillsbury™ refrigerated Classic Pizza Crust
• ¾ lb deli ham (thinly sliced, but not shaved)
• 12 slices Swiss cheese (thinly sliced)

Glaze

• ½ cup (8 tablespoons) butter
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon poppy seeds

Instructions

1. Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray.
2. Unroll the pizza dough onto a cutting board and press into approximately a 13x18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
3. Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
4. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!

Makes: 12 rolls.

http://www.kevinandamanda.com/recipes/dinner/hot-ham-cheese-party-rolls.html

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One-Pot Swedish Meat Ball Pasta

INGREDIENTS

Serves 4

1 pound ground beef
½ cup seasoned breadcrumbs
½ finely minced onion
1 egg
½ tablespoon salt (for meatballs)
½ tablespoon pepper (for meatballs)
2 tablespoons canola oil
2 cups beef broth
2 cups milk
½ tablespoon salt (for sauce)
½ tablespoon pepper (for sauce)
1 tablespoons Worcestershire sauce
4 cups egg noodles
1 cup shredded parmesan cheese
½ cup chopped parsley

In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined. Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.

Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir. Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes. Add the parmesan and the parsley, stirring until the cheese is melted. Serve!

https://www.youtube.com/watch?v=rg0SHuklcEI

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Lasagna-Stuffed Peppers

INGREDIENTS

Servings: 6-8

6-8 bell peppers, various colors
1 onion, chopped
4 cloves garlic, chopped
½ pound ground beef
½ pound sweet Italian sausage
1 teaspoon salt
1 teaspoon pepper
1 28-ounce can diced tomatoes
1 28-ounce can tomato sauce
15 ounces whole milk ricotta
1 cup grated parmesan cheese
½ cup fresh basil, chopped
1 egg
8-10 cooked lasagna noodles, quartered
2 cups shredded mozzarella cheese


1. Preheat oven to 350˚F/180˚C.
2. Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
3. Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. 4. Add the onion and garlic, cook until softened.
5. Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
6. Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. 7. Simmer for 5-10 minutes, remove from heat and set aside.
In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
8. Remove the peppers from the oven, drain any excess water that accumulated inside.
9. Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
10. Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
11. Rest for 10 minutes before serving.
12. Enjoy!




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Nayantara Parikh’s Plum Crumble

comforting dessert that hold’s a special place in Nayantara’s heart.

Nayantara Parikh fashion photographer and cinematographer, and guest from India at Our Table, shared one of her favourite recipes - Plum Crumble. Although not a traditional Indian dish it is one that holds a special place in Nayantara’s heart. She grew up in Berlin with her Mum, who taught her to make this comforting dessert. Whenever she eats it now she is reminded of warm memories of childhood and her family. Serve this dessert with a bottle of Shiraz to highlight the dark plum and toasty notes. 

Ingredients

Filling :

• 800g ripe plums, halved and stone removed
• 50g light brown sugar
• Zest of 1 organe finely grated
• 1 tsp ground cinnamon
• 1 tsp plain flour

Crumble :

• 250g plain flour
• 150g butter
• 80g caster sugar
• 80g demerara or brown sugar
• 50g almonds, ground

Method

1. Heat the oven to 200C/180C fan forced
2. Grease a 28cm shallow gratin dish and place the plums into the base
3. Mix sugar, orange zest, cinnamon and flour in a bowl and sprinkle over the plums.
4. Add 2 tbsp of water to the plum and sugar mixture
5. Place all crumble ingredients into a food processor, and pulse until the mixture just starts to come together. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
6. Scatter the crumble over the plums and bake in the oven for 30–40 mins until golden brown.
7. Leave for about 15 mins before serving with fresh whipped cream or vanilla ice-cream 

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Orange Chocolate Chip Coffee Cake

 

1 + 1 1/2 cups sugar

1 + 1 1/2 tsp vanilla extract or paste

1/2 cup water

2 thinkly sliced oranges

1 cup butter

4 eggs

1 1/4 cup flour

1 cup of cake flour

1 1/2 tsp baking powder

3/4 cup sour cream

3/4 cup dark chocolate chips

In a non-stick saucepan combine 1 cup of sugar, 1 tsp of vanilla extract or paste, and water. Bring to a slow boil until the sugar is dissolved, then add the orange slices.

Simmer slowly for about 10 minutes or until the liquid becomes syrupy, gently turning the orange slices over once during the cooking time.

Grease a 9 or 10 inch round cake pan that is 2 ½ to 3 inches deep and line the bottom with a circle of parchment paper to help with the release of the cake later.

Arrange the orange slices on the bottom of the pan and drizzle them with the syrup. Set aside to cool while you prepare the cake batter.

Preheat oven to 325 degrees F.

Cream together well 1 ½ cups sugar, 1 cup of butter, and 1 ½ tsp vanilla.

Add the eggs, one at a time, beating well after each addition.

Sift together the flour, cake flour, and baking powder, and then gently fold the dry ingredients, 1/3 at a time, into the creamed mixture alternately with sour cream.

Add the sour cream in 2 portions so you begin and end the folding process with dry ingredients.

With the last addition of dry ingredients, also fold in the chocolate chips.

Spread the batter evenly over the prepared orange slices in the pan.

Bake for about 1 hour or until toothpick inserted in centre comes out clean.

Cool on a wire rack for 15 minutes. Run a knife around the edge of the pan to ensure it doesn’t stick and then invert the cake onto a serving plate.

Delicious served warm with a dollop of freshly whipped cream.

German translation in 'Trockenkuchen'.

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Orange-Chocolate Chip Snack Cake

For the Cake:

• ½ cup all-purpose flour
• ¾ cup cake flour
• ½ teaspoon kosher salt
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ cup orange juice
• ½ cup buttermilk
• 6 tablespoons unsalted butter, at room temperature
• ¾ cup + 1 tablespoon light brown sugar
• 1 egg
• 1 egg yolk
• ¾ teaspoon pure orange extract
• ½ teaspoon vanilla extract
• Zest of 1 orange
• ¾ cup mini chocolate chips
• 1 teaspoon all-purpose flour

For the Orange Syrup:

• 3 tablespoons orange juice
• 3 tablespoons granulated sugar

To Finish:

• 2 tablespoons powdered sugar

Directions

1. Make the Cake: Preheat oven to 325 degrees F. Grease a 9-inch round cake pan, line the bottom with parchment paper, then grease the parchment, dust the inside with flour and tap out any excess.
2. In a small bowl, sift together the all-purpose flour, cake flour, salt, baking soda and baking powder; set aside.
3. In a measuring cup, whisk together the orange juice and buttermilk; set aside.
4. Using an electric mixer, cream together the butter and brown sugar on medium speed until fluffy, about 3 minutes. Add the egg and egg yolk and beat well, then add the orange extract, vanilla extract and orange zest and beat until incorporated. Scrape down the sides and bottom of the bowl, and mix again for 15 seconds. Add the flour mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the flour mixture.
5. In a small bowl, toss together the chocolate chips and 1 teaspoon of flour until evenly coated. Fold the chocolate chips into the batter, then transfer the batter to the prepared pan and spread into an even layer. Bake, rotating the pan halfway through, until a toothpick inserted in the center of the cake comes out completely clean with no crumbs attached, 32 to 37 minutes. Transfer the pan to a wire rack and cool for 15 minutes.
6. For the Orange Syrup: Meanwhile, in a small saucepan over very low heat, whisk together the orange juice and sugar until combined. Once the sugar has dissolved, increase the heat to medium-low and simmer until the syrup is slightly thickened, about 2 minutes. Remove from the heat.
7. Turn the cake out of the pan onto a wire rack, remove the parchment paper, and flip the cake right side up. Using a toothpick or wooden skewer, poke holes evenly all over the cake. Brush the cake with the orange syrup and allow it to sink in and set, about 15 minutes. Serve warm or at room temperature. Dust with powdered sugar immediately before serving. The cake will keep in an airtight container at room temperature for up to 3 days.



Übersetzung in der Rubrik Trockenkuchen zu finden.