Dina, who is a childcare educator at Viraajs day care , is an ex chef and had this recipe which wowed all the children, so this post is dedicated to her recipe, which should wow young and old.
To cream together
- 125 gm butter
- 1/2 cup vegetable oil
- 1 +3/4 cup sugar
- 2 eggs
- 1 tsp vanilla essence
- 1/2 cup milk
- 1/2 tsp lemon juice
Dry ingredients( sieve twice to ensure they get well mixed)
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon powder
- pinch of ground cloves( here ive reduced the qty which dina had)
- 2 +1/4 cups plain flour
- 4 tablespoons dark cocoa powder
- 2 cups of grated zucchini
- 1/4 cups of dark chocolate chips
- preheat oven to 180 C/ 375 F.
- cream butter, sugaroil then add in eggs and vanilla till well blended
- mix in milk and lemon juice.( the acid in the lemon juice helps the baking soda to act). +the baking soad when used with cocoa powder gives it a richer darker colour.
- add in the dry ingredients to the creamed mix.
- stir in the zucchini.pour into large cake tin or 2 loaf tins, and bake for 40-45 minutes.
- check thats done by inserting a toothpick or wooden skewer in the centre, iot should come out clean.
. . . → Read More: Dina’s Chocolate Zucchini cake
Kay is our Caffe latteria practical tutor, and makes a mean flat white coffee. she also dabbles in soap carving and made this fabulous kumara / sweet potato cake, so am sharing her recipe with all. open source for everything is what we do..
- kumara/ sweet potato – 500 gms
- eggs- 4 nos
- butter- 100 gms
- sugar-120 gms
- flour-30 gms
- baking powder- 15 gms
- peel and dice the kumar and cook with the milk till really soft, then mash.
- cream butter and sugar till fluffy, then add in eggs a little at a time.
- sieve flour and baking powder together, combine the kumara mash with the egg, butter mix, then fold in the flour.
- put in greased loaf tin.
- bake in pre-heated oven at 170-180c for 30-40 minutes.
. . . → Read More: Kay Moris- kumara cake..
this recipe has been influenced quite a bit by the quintessential indian frozen ice cream kulfi and uses the worlds most expensive spice saffron for flavoring and coloring.
Saffron if you dint know comes form the crocusplant, and is the stigma of the purple flower which grows on the plant. because its so tiny and delicate it has to be handpicked and since you only get 3 per flower, so pushed the prices ridiculously high. but nothing compares to the aroma and color that you can get from using really good saffron. you get some very good saffrom from iran, the worlds largest producer and the best quality saffron to look for is called sargol, which is the all red part of the stigma, with maximum color and aroma.
anyway after all that info, lets get down to business.
creme anglaise/ english custard
250 ml milk or half milk and half cream like we did
4 egg yolks
120 gm sugar
7-8 strands of saffron / more is not good, can get bitter and too much toxic(really).
100 gms of crushed pistachio nuts lightly toasted
combine the egg yolks with the sugar. warm the milk and add it to the egg and sugar mix. mix in well, but dont whisk it too much, otherwise it gets to foamy and then its difficult to see whether it has been cooked to the right degree.strain to get rid of any shell fragments and get a smoother texture.
put on a very very very low heat. if in doubt, then use a double boiler. cook till the mixture starts to thicken .at this stage you could add in the saffron just as it is or lightly toasted(10seconds in the microwave). take it off the fire, when it has thickened enought o coat the back of spoon with. cool down and either churn in the ice cream machine or put in the freezer and take out every half hour or so and give it a good whisking then . when its half set add int he pistachio and freeze. use with abandon !!!
. . . → Read More: saffron and pistachio ice cream
for the pastry shell we will use a 1-2-3 dough really that simple
- 100 gms sugar
- 200 gms butter
- 300 gms flour
rub the butter and sugar with the flour till the butter mix is blended in with the flour. its called rubbing in , and helps to achieve the short crumbly texture that we want for a tart/pie or cookie dough. add in 1 egg and combine lightly to just form a dough. rest in the chiller for 30 minutes.
make a strawberry compote / jam with fresh, frozen strawberries and sugar about 500g berries and 200 sugar till really thick. belnd it all together and cook over a low heat. thats to get a really concentrated flavor. if you are short of time then get a really good jam with high concentrate of fruits
- eggs-2 whole
- sugar- 50 gms
- white wine 50 ml
cook over a double boiler whisking till really light and frothy and thick . the white wine will add lots of flavor, plus volume. then add in 10 gms of gelatine powder, which you will have soaked in about 10 ml of cold water beforehand(i hadnt mentioned it earlier, but now i have).oh also nuke the gelatine in the microwave for aboout 10 seconds and mix it in the egg mix.
Add in about 150 gms of the strawberry compote /jam.
now whip about 200 ml of cream till thick and light , soft peaks . no sugar in this , because our strawberry already has some so do the eggs. by the time the cream is whipped , the egg mix will have cooled down sufficiently to fold it in. voila here is the strawberry mousse mix.
oh and we go back to our 123 dough. roll it out and line a sprigform pie/tart mold with it. there is enough for that and with the scraps you can make easy cookies.
bake at 175 C /350 F for about 20 minutes . dock the pastry so that it does not rise. cool down. melt some white chocolate and brush the inside of the tart/pie shell with the melted white chocolate. this will prevent it from going too soggy when the mousse mix goes in.
pour in the mousse mix in the pie/tart shell. and chill for about an hour .
slice and decorate with plenty of strawberries. for the final piece of work you can glaze it with some strawberry jam thined down with orange juice and melted in the microwave. brush it over the sliced strawberry topping and we are ready to rock after 2 good hrs of some work , but hey, this is not fast food . this is slow and decadent.
. . . → Read More: strawberry mousse tart, for mirra
- Feijoas- 500 gms- you will need to scoop out the flesh from inside them.
- sugar-50 gms
first part- scoop out the pulp from the feijoas-for the people not from nz, its similar to a guava and the aroma s incredible. then cook these on low heat with the sugar till really nice and soft and pulpy.blend to a puree. it will have crunchy bits from the seeds in it. dont strain these out.these add to the nice crunchy texture in the middle of some creamy goodness
next do the same thing with red/pink guavas but strain the seeds out cos they are a whole lot bigger.
- 2 eggs whole
- 50 gms grain sugar+30-40 depending on how sweet your feijoa mix was.
- 10 gm gelatine soaked in abt 20 ml of water
- 250 ml cream.
- whisk the eggs and 50 gm sugar over a double boiler until really frothy and thick and light. melt the gelatine in a microwave (10 seconds max and add it in)
- taste your feijoa puree to see how sweet it is.should be fairly sweet but not cloyingly so.add into your egg mix.
- whisk the cream and keep chilled.
- when the feijoa , egg mix is cooled down , fold in the whipped cream, set in glass bowls or wine glasses or whatever you want it in really.when thats done put in a little bit of the guava inside and swirl it around using a wooden skewer.
- set in the chiller and enjoy with some brown brother orange flora and muscat or if you feeling rich some sweet sauternes.CHILLED.
. . . → Read More: Feijoa mousse with pink guava swirl for Rob and Tala
- Dark chocolate buttons 285 gms
- sugar 270 gms
- flour 45 gms
- cocoa 85 gms
- butter 185 gms
- eggs 3 nos
- Raspberry frozen 100 gms
- white chocolate buttons 100 gms
- vanilla essence 2 ml
- melt the dark chocolate and butter.
- whisk eggs and sugar till thick and creamy.
- mix well the flour and cocoa powder, if lumpy then sieve together.
- Add vanilla essence , and the melted chocolate and butter mix to the eggs.
- slowly fold in the flour /cocoa mixture.
- line one half chafing pan insert with greaseproof paper, and pour the mix over it.then top with the raspberries and the white chocolate.Had forgotten to put this bit in, thanks Rakhi for reminding me.:)
- bake at 175 C for 25-30 minutes. the center shouldn’t be too dry just soft cos we want them to be gooey like proper brownies should
- Cool down well, and cut into desired size for use.
- Makes about 1 small tray of brownie
. . . → Read More: white chocolate and raspberry brownie
Made this after tweaking a recipe which i had gotten from Jayshree Visht-Gussain, who had very kindly made it for Ashwinis birthday. I replaced her canola oil with a mix of pomace and extra virgin olive oil, and added in some 70% dark ghana chocolate. Having given all the spiel , lets get down to it.
Makes one 9″ cake enough for about 8 people
- olive oil- 250 ml i used half pomace and half extra virgin
- sugar grain- 200 gms
- eggs- 2 nos
- flour- 225 gms
- Baking powder- 10 gms
- cocoa powder- 25 gms
- Dark chocolate-100 gms
- milk-100 ml
- Melt the dark chocolate and milk together in the microwave – about 45 seconds or as long as it takes really without burning the chocolate. shouldnt take too much longer though
- Warm the olive oil slightly and add in the sugar, and whisk well , with the slight residual heat should help to melt it.
- Add in the eggs one at a time ,and it will get a mayonnaise like consistency
- Add in the melted chocolate +milk mixture
- mix in lightly a combination of the flour, cocoa, and baking powder , which (obviously) you would have mixed together before being the baking pro that you are.
- pour into greased / or sprayed with non stick spray cake tin and bake at 180C for 25-30 minutes. I used a springform tin and after 20 minuted covered the top to prevent it form colouring too much.
. . . → Read More: Dark chocolate olive oil cake /inspired by Jayshree Visht
Heres a little ice cream recipe for the most wonderful and refreshing kiwi fruit ice cream, ive tasted, well since no one else make it, it just has to be !!
- milk -500 ml
- cream -500 ml
- egg yolks -10 nos
- sugar 250+200for the kiwi fruit pulp
- kiwi fruit- abt 10 nos / 1 kgs golden are nicer because they are sweeter.
Remove the pulp from the kiwi fruit.Blend to a puree.cook, till reduced down to half the volume with 200 gms of sugar. you can add a herb flavour to this. i added not only rosemary but sea salt flakes as well.
Combine, the egg yoks, with 250 gm sugar, milk, and cream and cook over a low heat to form creme anglaise / custard, making sure you dont overheat or curdle the eggs.
Mix the custard and the kiwi puree. if you have a sorbetiere then churn in that or else freeze, till set and serve!!!
. . . → Read More: Golden kiwi ice cream
- eggs – 5nos
- sugar- 100 gms
- dark chocolate (72% cacao)- 400 gms.
- cream 450 ml
- glavya or similar liquer- 200 ml
- butter melted – 25 gms
- dark cocoa powder- 50 gms
melt the chocolate with about 50 ml of cream and keep warm.
whip the remaining cream to soft peaks and keep chilled.
Combine the eggs and sugar and whip over a double b oiler to a sabayon like consistency. should be very thick and creamy and leave a trail when whisking. add in the chocolate mix to this.
Add in the cocoa powder, and liqueur.Add in 25 gms of melted butter. let it cool down slightly.Fold in the whipped cream.
Set in ramekins and freeze. serve frozen because the consistency is such that in a chiller it will go soft.
Serve with abandon.Enjoy.
. . . → Read More: dark chocolate mousse
- deep dark chocolate , the darker the “betterer”-50 % cocoa content ++ is sexier-285 gms
- eggs – 3 whole
- castor sugar- 270 gms
- flour 45 gms
- cocoa , bitter, and dark again-85 gms
- butter -185 gms
- nuts – if u like them then u can add some, of any kind chopped
process of making the thing.
- melt the butter and chocolate together.
- sift the flour, cocoa,and add the chopped nuts to it.
- whisk eggs and sugar till thick and fluffy. add in the butter, and choc mix.
- fold in the flour, and nut thing, and bake at 375 F, 175 Deg C for about 25-30 mins. it should be tested, to see that it doesnt get too dry.
- end result shld be nice and gooey like a propah brownie. cool down and dont share with any body.
. . . → Read More: the choc brownie from heaven…the day ashwini cooked dessert.