BASIC CHOCOLATE SAUCE
Ingredients
2 ounces/ 60 gms semisweet baking chocolate
2 tablespoons butter
1/2 cup boiling water
1 1/2 cups sugar
1 teaspoon vanilla
dash salt
Method
Melt chocolate in a double boiler.
Stir in butter, then boilingwater, then sugar and salt.
Cook stirring occasionally, for 15minutes.
Remove from the heat and stir in vanilla.
The sauce is best when served warm.
Either serve immediately or reheat in double boiler for 10 minutes or microwave for 1 minute.
To store pour into sterilized glass jars. Allow sauce to coolbefore refrigerating. It will keep for 6 months in therefrigerator.
Variations:
Add any of the following flavorings in place of or in additon tothe vanilla
1 tsp orange extract
1/3 cup orange juice
1 tsp mint extract
1/8 cup crushed strawberries or rasberries,
chopped raisins or nuts
1 tbsp Creme de Menth
1 tsp instant coffee
Sunday, September 13, 2009
HOW TO CARMALISE SUGAR
HOW TO CARMALISE SUGAR
Caramelizing sugar is to heat sugar so as to get a brown golden syrup - mostly used in desserts and cakes.
Heat a small heavy bottomed container for a minute on medium flame.
Take 5 tbsps sugar & add two tbsps water (use as per recipe) and heat it in the vessel, over low heat.
Swirl the utensil so that the water mixes well, but don't stir.
Brush the sides of the container with a brush dipped in cold water.
Bring it to a boiling point and see that the colour changes to golden and use as per recipe.
Caramelizing sugar is to heat sugar so as to get a brown golden syrup - mostly used in desserts and cakes.
Heat a small heavy bottomed container for a minute on medium flame.
Take 5 tbsps sugar & add two tbsps water (use as per recipe) and heat it in the vessel, over low heat.
Swirl the utensil so that the water mixes well, but don't stir.
Brush the sides of the container with a brush dipped in cold water.
Bring it to a boiling point and see that the colour changes to golden and use as per recipe.
Saturday, August 8, 2009
CHAYOTE SQUASH
Nutrition Facts
Serving Size 1 cup pieces (132.0 g)
Amount Per Serving
Calories 30
% Daily Value*
Sodium 5mg0%
Total Carbohydrates 7.0g2%
Dietary Fiber 1.0g4%
Protein 1.0g
Vitamin A 2% • Vitamin C 25%
Calcium 2% • Iron 2%
* Based on a 2000 calorie diet
Sunday, July 5, 2009
CHOCOLATE SAUCE PUDDING
- Chocolate sauce pudding
Talk about melt in the mouth! Bite into the light sponge to experience the deliciously cozy, warm sauce.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 6
You will need:
a 1.5 litre (2 pt) ovenproof dish
175g selg-raising flour - 85g cocoa powder
- 85g butter
- 175g caster sugar
- 175ml milk
- FOR THE SAUCE:
- 125g soft light brown sugar
- 25g cocoa powder
- 600ml boiling water
- icing sugar, for dusting
Method
1. Preheat the oven to 180C, 160 C fan oven, 350 F, gas 4. Sift the flour and cocoa powder into a bowl and rub in the butter. Stir in the sugar and mix in the milk until the mixture is smooth. Spoon into the dish and level the surface.
2. Mix together the sugar and cocoa and whisk in the boiling water. Pour the cocoa liquid over the pudding and bake in the oven for 40 minutes ot until the top is firm and there is a lovelt thick dark sauce on the bottom.
3. Dust the icing sugar and serve at once (the sauce will be absorbed by the fluffy sponge if left to stand for too long).
Per serving: 480cals, 16g fat, 10g saturated fat, 81g carbohydrate
1. Preheat the oven to 180C, 160 C fan oven, 350 F, gas 4. Sift the flour and cocoa powder into a bowl and rub in the butter. Stir in the sugar and mix in the milk until the mixture is smooth. Spoon into the dish and level the surface.
2. Mix together the sugar and cocoa and whisk in the boiling water. Pour the cocoa liquid over the pudding and bake in the oven for 40 minutes ot until the top is firm and there is a lovelt thick dark sauce on the bottom.
3. Dust the icing sugar and serve at once (the sauce will be absorbed by the fluffy sponge if left to stand for too long).
Per serving: 480cals, 16g fat, 10g saturated fat, 81g carbohydrate
Friday, July 3, 2009
Chocolate Cake
Chocolate Cake
This cake can be baked in microwave High for 4-6 mins.Fill small paper cups half and microwave.Check for doneness after 4 mins.
Ingredients:
1-3/4 cups all-purpose flour
1/4 cup Cocoa powder1teaspoons baking powder
1/2 teaspoons baking soda
1/4teaspoon salt
1 cup sugar powdered
2 eggs1/4 cup milk
1/4cup curd(yogurt)
1/2 cup butter
1 teaspoon vanilla /orange extract
Directions:
1. Heat oven to 375°F. Grease and flour round or rectangular pan .(take any pan only thing you have to see is the batter should come up halfway.
2. Sift together flour, cocoa, baking powder, baking soda salt and sugar in a large bowl.
3.Beat eggs, milk,curd, butter and vanilla/orange well.(for 2 minutes)
4.Add flour mixture to egg mix thouroughly.
5.Pour batter into prepared pan.
6. Bake 30 to 35 minutes until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely.
Spread frosting.
FROSTING
1. 6 tablespoons butter
2. 2-2/3 cups powdered sugar
3. 1/2 cup Cocoa
4. 1/3 cup milk
5. 1 teaspoon vanilla/orange extract
This cake can be baked in microwave High for 4-6 mins.Fill small paper cups half and microwave.Check for doneness after 4 mins.
Ingredients:
1-3/4 cups all-purpose flour
1/4 cup Cocoa powder1teaspoons baking powder
1/2 teaspoons baking soda
1/4teaspoon salt
1 cup sugar powdered
2 eggs1/4 cup milk
1/4cup curd(yogurt)
1/2 cup butter
1 teaspoon vanilla /orange extract
Directions:
1. Heat oven to 375°F. Grease and flour round or rectangular pan .(take any pan only thing you have to see is the batter should come up halfway.
2. Sift together flour, cocoa, baking powder, baking soda salt and sugar in a large bowl.
3.Beat eggs, milk,curd, butter and vanilla/orange well.(for 2 minutes)
4.Add flour mixture to egg mix thouroughly.
5.Pour batter into prepared pan.
6. Bake 30 to 35 minutes until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely.
Spread frosting.
FROSTING
1. 6 tablespoons butter
2. 2-2/3 cups powdered sugar
3. 1/2 cup Cocoa
4. 1/3 cup milk
5. 1 teaspoon vanilla/orange extract
- Beat butter in a bowl.
- Add powdered sugar and cocoa alternately with milk.
- Beat to spreading consistency (add more milk if needed).
- Stir in vanilla/orange .
- Makes about 2 cups frosting.
