The Original Singapore Sling Recipe

From Vintage Spirits and Forgotten Cocktails by Ted Haigh. Makes one drink.

2 ounces gin

3/4 ounces Cherry Heering

2 teaspoons Benedictine

2 teaspoons Cointreau

2 ounces pineapple juice
3/4 ounce fresh lime juice

2 dashes real pomegranate grenadine

1 dash Angostura bitters

Soda water

Real maraschino cherry, for garnish

Pineapple wedge, for garnish

Orange wheel or twist, for garnish
Combine all except soda and garnishes in a shaker full of ice.

Shake, and strain into a tall glass (highball or Collins) with a few lumps of ice. Top with a splash of soda water.

Garnish with a cherry, a pineapple slice, and orange wheel.

The Singapore Sling: Shortcut Recipe

makes one drink

2 ounces gin
1/2 ounce cherry Brandy
1/2 ounce grenadine syrup (less if you don't want it sweet)
1 ounce sweet and sour mix
Club soda

Add all of the ingredients except the club soda and maraschino cherry to a shaker filled with ice. Shake and strain into a tall glass filled with ice.

Top with a splash of soda and a cherry.

Eggless Cake in Pressure Cooker

Language : Hindi

Chocolate-dipped Potato Chip Cookies

Yield: About 24 cookies

Ingredients

3/4 cup flour

1/2 cup reduced fat potato chips, crushed fine (put them in a zippered plastic bag and roll them with a rolling pin to crush them

1/4 cup pecans, toasted and chopped very fine

1/4 teaspoon salt (yes, really! Don't leave it out.)

8 tablespoons butter, cut into 8 pieces and slightly softened

1/4 cup granulated sugar

1/4 cup confectioner's sugar

1 large egg yolk

1/2 teaspoon vanilla extract

10 ounces chopped bittersweet chocolate

Directions

1. Preheat oven to 350 and line two cookie sheets with parchment paper.

2. Combine potato chips, flour, pecans and salt in a bowl.

3. Beat butter and both sugars in a mixer until fluffy, about 3 minutes.Add egg and vanilla and beat until combined.

4. Slowly add flour mixture until completely combined.

5. Roll dough into 1-inch balls and place on cookie sheet about 3 inches apart. Flatten dough balls with your fingers until they are 1/4 inch thick.

6. Bake for 5 minutes, rotate cookie sheet and bake for another 5 minutes, watching the cookies during the second 5 minutes to make sure they don't get too brown. Cool for 5 minutes on the cookie sheet, then cool completely on a rack.

7. Melt the chocolate slowly in a double boiler, stirring until smooth. Dip each cookie almost halfway in chocolate, place on a cookie sheet covered with waxed paper and refrigerate until chocolate has hardened.

Chocolate Chip Cookie Dough Cupcakes

Yield: 12 servings

Chocolate cupcakes stuffed with chocolate chip cookie dough are the ultimate combination of a dessert within a dessert. These cupcakes will undoubtedly satisfy your sweet tooth.

Ingredients:

Chocolate Cupcakes
1 1/2 cups gluten free cake flour mix or blend
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water or 1 cup milk
1 teaspoon vanilla extract
1 tablespoon vinegar
Chocolate Chip Cookies
1 cup white rice flour
1 cup gluten free all purpose blend
1/4 cup coconut flour
2 teaspoons xantham gum
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup white sugar
1 cup brown sugar
1 cup (2 sticks) salted butter, softened
2 large eggs
2 teaspoons vanilla
2 cups chocolate chips
1 cup Rice Chex cereal crushed
Vanilla Buttercream
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

Directions:

1.) Prepare the Chocolate Chip Cookies
Mix flour, xantham gum, baking powder and salt in one bowl. Cream sugar, butter, eggs and vanilla in a separate bowl and blend into flour mix. Fold in chips and cereal. Do not overmix. Freeze one dozen unbaked cookies until firm, at least 30 minutes. Bake remaining dough as directed in link above or freeze remaining dough for future use.
2.) Prepare the Chocolate Cupcakes
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with 12 cupcake papers. In a medium mixing bowl, mix all ingredients together until moist and well-blended. It should only take you less than a minute to blend the ingredients together.
Taste the batter and adjust accordingly (there are no raw eggs in the batter which makes it safe for taste testing – options: add more cocoa powder, sugar or salt and/or spices like cinnamon or nutmeg).
Drop a ball of frozen dough into the center of each of the 12 cupcake papers. Divide the batter evenly among the cupcake tins about 2/3 filled. (You will have some remaining batter leftover for approximately 4-6 cupcakes. Bake regular cupcakes as directed in the link above.) Bake cookie dough cupcakes for approximately 20-25 minutes or until a cake tester comes out clean.
Allow the cupcakes to cool completely before adding the frosting.
3.) Prepare the Vanilla Buttercream
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
4.) Assemble
Frost the cupcakes with the Vanilla Buttercream. Sprinkle mini chocolate chips on top if desired.

BBQ Chicken Grilled Cheese Sandwiches

Yield: 4 sandwiches

Ingredients:

2 chicken boneless, skinless breasts, approx 1 lb, cut down the middle into 4 cutlets
2 Tbsp BBQ rub seasoning, I used McCormick Grill Mates Barbecue
1/2 cup bbq sauce
2 cups shredded sharp cheddar cheese
8 slices of sandwich bread
1/2 stick unsalted butter

Directions:

Prepare gas at high heat. Add rub seasoning to both sides of chicken breasts. Add chicken breasts to grill and turn heat down to medium high.
Grill for 3-6 minutes or until dark grill marks appear. Using grill safe tongs, turn the chicken over and use a grill brush to slather bbq sauce on the chicken. After about 3-6 minutes, turn the chicken again and add bbq sauce. Turn over once again and remove chicken from the grill after 1-2 minutes. Place chicken on a plate and allow to rest for at least 5 minutes. Slice chicken into thin pieces or cut into 1 inch thick cubes.
Melt about a 1/2 stick of butter and set aside along with a brush.
Add a little bit of butter to a non-stick skillet and heat at medium. Once butter is completely melted and about to brown, 2-3 minutes, take one slice of bread and brush with melted butter. Add the bread to the pan and top with 1/4 cup of cheese, add 1/4 of the chicken. Brush the second piece of bread with melted butter and add to the top of the sandwich.
Using a spatula, smash the sandwich down ever so slightly. Paying attention to the cheese and the bread (don't let it burn), flip the sandwich over after about 2-4 minutes or when the bottom piece of bread is golden or dark brown. Again, using the spatula, smash the sandwich down a little. Remove from skillet after 3-5 minutes. Place on a plate lined with a paper towel so the bread doesn't get soggy.

Buttery Lemon Parsley Noodles

Prep Time: 5 Minutes  |  Cook Time: 15 Minutes  |  Difficulty: Easy  |  Servings: 8

Ingredients

• 1 pound Pasta (fettuccine, Linguine, Angel Hair)
• 4 Tablespoons Butter
• 1/4 cup Finely Minced Parsley
• 1 whole Lemon
• Salt And Pepper, to taste

Preparation Instructions

Cook the noodles according to package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
Melt butter in a large skillet over medium-high heat. Throw in the cooked pasta and cook it around in the butter for a couple of minutes so that a few of the noodles get a little bit of a panfried texture to them, whatever that means.
Zest the lemon. Squeeze in the juice, then add the zest of half the lemon.
Add salt and pepper to taste, then toss around and serve. Yum!

Strawberry-Chocolate Freezer Pie

Yield: Makes 8 servings

Strawberries are full of vitamin C, which does double duty: It helps you burn more fat during exercise and helps build skin-firming collagen, resulting in a slimmer, prettier you!

Ingredients

yield: Makes 8 servings

Strawberries are full of vitamin C, which does double duty: It helps you burn more fat during exercise and helps build skin-firming collagen, resulting in a slimmer, prettier you!

Preparation

Spread ice cream evenly over crust. Dip a large spoon in hot water and run it over ice cream to smooth the top. Place pie in freezer until solid, 2 hours or up to 3 days. Before serving, spray a border of whipped cream (about 1 cup) around edge of pie. Mound strawberries in center.

Taco Quesadilla Pizzas

Taco meat and cheese stuffed quesadillas made pizza style topped with salsa and even more melted cheese!

Servings: makes 2 taco quesadilla pizzas or 4 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

• 1/2 pound ground beef
• 1 tablespoon homemade taco seasoning or 1/2 store bought packet
• 1/4 cup water
• 4 (8 inch) tortillas
• 2 cups cheese such as cheddar and/or jack, shredded
• 1/2 cup refried beans
• 3/4 cup salsa
• 1 tomato, diced
• 2 tablespoons black olives, sliced
• 4 green onions, sliced

Directions

1. Brown the meat in a pan over medium heat, drain the excess grease, mix in seasoning and water and simmer until most of the liquid is gone, about 10 minutes.
2. Sprinkle 1 cup of the cheese evenly over two tortillas followed by the meat and the 1/4 cup of the salsa.
3. Spread the refried beans over the remaining two tortillas and place them on top of the meat covered ones with the bean sides down.
4. Place one of the taco quesadillas in a large pan and grill it over medium heat until the cheese has melted and the tortillas are lightly golden brown, about 2-4 minutes per side.
5. Place the taco quesadilla on a large baking sheet and repeat for the remaining taco quesadilla.
6. Spread the remaining salsa over the tops of the taco quesadillas, sprinkle on the cheese, black olives and green onions.
7. Broil in a preheated oven until the cheese has melted, about 2 minutes. (Keep an eye on them so they do not burn!)

Lorraine Pascale's Mojito Genoese cake recipe

The Genoise is a traditional Italian cake from Genoa, with a very light, buttery texture, and which uses no chemical raising agent. Needless to say, for this cake to work it needs the living daylights whisked out of it.

At a glance

• Cuisine Italian
• Recipe Type Main
• Difficulty Medium
• Preparation time 10 mins
• Cooking time 35 mins
• Serves 8 people

Ingredients

• 150 g (5.3oz) Soft light brown sugar - Sugar syrup
• 40 ml (1.4fl oz) Water - Sugar syrup
• 2 Finely grated zest and juice of limes - Sugar syrup
• 80 ml (2.8fl oz) White rum - Sugar syrup
• 1 Bunch of fresh mint, leaves only - Sugar syrup
• 260 g (9.2oz) Caster sugar - For the sponge
• 115 g (4.1oz) Butter, melted and cooled, plus extra for greasing - For the sponge
• 260 g (9.2oz) Plain flour - For the sponge
• 100 g (3.5oz) Butter, softened - For the buttercream
• 200 g (7.1oz) Icing sugar - For the buttercream
• 1 Vanilla pod or 2 drops of vanilla extract - For the buttercream
• 1 Lime - Finely grated zest and juice - For the buttercream
• 1 Dash of vegetable oil, for oiling - Pecan coating
• 200 g (7.1oz) Granulated sugar - Pecan coating
• 200 g (7.1oz) Pecans - Pecan coating
• 6 Eggs, lightly beaten - For the sponge 

Step-by-step

1. Preheat the oven to 200°C (400°F), Gas Mark 6. Grease a 20cm cake tin and line the base with baking paper.
2. Make the sugar syrup first to allow the flavours to infuse. Put the sugar, water, lime juice and rum in a medium pan over a low heat. Cook until the sugar dissolves, then boil for 2–3 minutes until the syrup thickens. Add the mint and lime zest and set aside.
3. Fill a large saucepan around a third full of water. Place over a high heat and bring to the boil, then remove from the heat. Set a large heatproof bowl over the pan, making sure the base isn’t touching the water. Add the sugar and eggs to the bowl and whisk. This causes them to foam up and gives a lighter, fluffier cake. The egg mixture should be whisked for about 10 minutes, then remove the bowl from the pan and continue to whisk for a further 5 minutes. The mixture is ready when it holds itself well in the bowl and, if you take a spoonful and then drop it back in, the resulting ‘blob’ should take 3–4 seconds to blend back into the mixture.
4. Once you have reached this ‘ribbon stage’, pour the melted butter into the bowl, around the sides (pouring it into the middle knocks out all the air). Fold the butter into the egg mix, moving the bowl around and scooping down to the bottom to fold the mixture over itself, using as few movements as possible to retain the air.
5. Next, add the flour and fold in until the mixture is uniform and smooth. Pour gently into the prepared tin and bake in the centre of the oven for about 30–35 minutes. When cooked, the sponge should spring back when pushed lightly, will be a light golden colour and a skewer inserted into the middle of the cake will come out clean. Leave to cool for 10 minutes or so, then remove from the tin and place on a wire rack to cool completely. Once it is cool, slice the cake in half horizontally and set aside.
6. To make the buttercream, put the butter, icing sugar and vanilla in a bowl and whisk until pale and fluffy. Add the lime zest and juice to taste.
7. To assemble the cake, put a dollop of buttercream on a serving plate (to stop the sponge sliding around the plate). Place the bottom of the sponge on the plate and brush with the reserved sugar syrup. Be quite liberal to make the cake really moist. Put a big dollop of buttercream on top and, using a palette knife, spread the buttercream over the cake until it is level. Take the top half of the cake, turn cut side up and brush with the sugar syrup. Turn it back over and put it on top of the buttercreamed sponge.
8. Next, cover the whole cake with the buttercream, including the top and sides, making sure it is as smooth as possible with straight sides and top. Put the cake in the fridge for 10 minutes or so to firm up a little. For the pecan coating, oil a baking tray. Put the sugar in a medium pan over a low heat and leave to melt, stirring as little as possible. If any sugar sticks to the sides of the pan, dip a pastry brush in water and brush it off. Once the sugar is melted bring the mixture to the boil and cook for 1 minute making sure it does not burn. Add the nuts and pour the mixture onto the prepared baking tray. Leave to cool.
9. Once this has cooled right down, blitz the praline in an electric mixer or put it in plastic bag, smash it with a rolling pin and think of your boss. Once the praline pieces are the size of breadcrumbs, use them to coat the sides of the cake.                        

Pista Kulfi (Pistachio Ice Cream)

Kulfi is a very popular Indian ice cream. Kulfi comes in a variety of different flavors. Traditional kulfi is flavored with cardamom; this recipe is flavored with cardamom and pistachios.
Serves 6.

Ingredients:

• 4 cups whole milk
• 1 slice of white bread
• 1 teaspoon cornstarch
• 1/4 cup sugar, adjust to taste
• 1/2 teaspoon coarsely ground cardamom (ilachi)
• 10 pistachios sliced

Method

1. Remove the crust from all sides of the bread and cut the bread in small pieces.
2. Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside.
3. Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat.
4. Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
5. After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.
6. Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
7. Next add sugar and pistachios and cook for 2 more minutes.
8. Turn off the heat and add cardamom powder.
9. Cool the milk to room temperature and pour into a bowl,
10. Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
11. Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.

Variations

1. Replace pistachios with almond or coconut powder.
2. Replace pistachios with finally chopped fruits like mangos or strawberries. Add fruits in the end after turning off the heat.
3. Many people enjoy eating kulfi like a Popsicle.  Before freezing, pour the milk mixture in to a Popsicle mold.  If you don’t have Popsicle mold use small paper cups and place cellophane wrap on top of the milk and place a Popsicle stick in center of cup and freeze.

Nan khatai

Nan khatai is an egg-less light and crispy biscuit that’s perfect to serve with  tea or coffee.
Recipe makes about 24 Nan khatai.

Ingredients:

• 1/3 cup all purpose flour (plain flour or maida)
• 1/3 cup fine sooji or semolina
• 1/2 cup gram flour (besan)
• Pinch of baking soda (a little less than 1/8 teaspoon)
• 1/4 teaspoon green cardamom seed coarsely powder (ilaichi)
• 1/2 cup unsalted butter
• 2/3 cup sugar
• 1 tablespoon sliced almond
• 1 tablespoon sliced pistachio

Method

1. Pre heat the oven to 375 degree.
2. In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
3. Let the butter come to the room temperature (butter should be soft not melted)
4. Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
5. Add the flour mix to butter and sugar mixture and knead them together to make smooth dough.
6. Divide the dough into about 24 equal parts and make them into balls.
7. Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
8. With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.
9. Put Nan khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until Nan khatai are lightly gold brown.
10. After they are lightly golden brown remove the cookie sheet from the oven.  Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.

This is an easy recipe. What do you think?
Nan khatai make a great homemade gift for holidays. Your friends and relatives will love it.

Magic Bar Cookies

The seven layer magic bar cookie recipe combines the sweetness of chocolate with coconut. It is a perfect dessert cookie recipe.



Ingredients:

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1 cup (6 ounces) butterscotch-flavored chips
1 cup (6 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Directions:

1. Preheat oven to 350 degrees F (325 degrees F for glass baking pan). Line a 13x9-inch baking pan (including sides) with a sheet of aluminum foil. Coat foil lightly with no-stick cooking spray.
2. In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
3. Layer chips, coconut and nuts evenly over crust.
4. Pour condensed milk evenly over top of everything.
5. Bake 25 minutes or until lightly browned. Cool.
6. Lift up edges of foil to remove from pan. Cut into individual squares. Lift off of foil.

Snickers Cake Recipe

Items Requried
1 box German chocolate cake mix
1 pkg. caramels
1/2 Cup. butter
1/3 Cup. milk
6 oz. chocolate chips
1 Cup. nuts chopped

Preparation Method
Preheat oven to 350.
Mix cake as directed.
Pour half the batter into a greased 9×13 pan.
Bake 15-20 minutes.
Melt caramels, butter and milk together.
Pour over baked mixture.
Sprinkle chocolate chips and nuts over caramel mixture.
Pour remaining cake batter over top of all and bake 20 minutes at 250 then 10 minutes at 350.
Snickers Cake is ready to serve.
Enjoy!

Chocolate Cloud Cake Recipe

8 ounces 1/2 cup (1 stick) 6 large 1 cup 2 Tbs Grated zest of WHIPPED CREAM TOPPING 1-1/2 cups 3 Tbs 1 tsp

best-quality bittersweet or semisweet chocolate, coarsely chopped unsalted butter, cut into pieces, softened eggs: 2 whole, 4 separated sugar cognac or Grand Marnier (optional) 1 orange (optional) heavy cream, well chilled confectioners' sugar pure vanilla extract Unsweetened cocoa powder, for sprinkling

Oven Temp ~ 350° Bake Time ~ 35 - 40 minutes Pan Type ~ 8 " springform pan

Preheat the oven. Line the bottom of pan with a round of wax paper; do not butter the pan. Melt the chocolate in a bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside. In a bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended. Whisk in the warm chocolate mixture. Whisk in the optional cognac or Grand Marnier and the optional orange zest. In another bowl, with an electric mixer, beat the 4 egg whites until foamy. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape but are not quite stiff. Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites. Pour the batter into the pan; smooth the top. Bake until the top of the cake is puffed and cracked and the center is no longer wobbly. Do not over bake. Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides. At serving time, whip the cream with the confectioners' sugar and vanilla until not quite stiff. With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges. Dust the top lightly with cocoa powder. Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve. Chocolate cloud cake recipe yields 8 to 12 servings.

New York cheesecake

Preparation Time

30 - 420 minutes

Cooking Time

90 minutes

Ingredients (serves 10)

• 1 x 250g pkt plain sweet biscuits (such as Arnott's Nice)
• 125g unsalted butter, melted
• 750g cream cheese, at room temperature
• 215g (1 cup) caster sugar
• 1/2 tsp vanilla extract
• 2 tsp finely grated lemon rind
• 2 tbs plain flour
• 4 eggs
• 1 x 300ml ctn sour cream
• 120g fresh or frozen raspberries

Method

1. Preheat oven to 160°C. Line the base of a 23cm (base measurement) springform pan with non-stick baking paper.
2. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the lined pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of pan, leaving 1cm at the top of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
3. Meanwhile, use an electric beater to beat the cream cheese, sugar, vanilla and lemon rind in a large bowl until just combined. Beat in the flour. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the sour cream until just combined.
4. Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 1 1/4-1 1/2 hours or until just set in the centre. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cheesecake from cracking). Place in the fridge for 4 hours to chill.
5. Top the cheesecake with the raspberries. Cut into wedges to serve.

Chocolate lava cakes

  

Makes - 8

Ingredients

• 180g dark chocolate, chopped
• 250g butter, chopped
• plain flour, for dusting
• 4 eggs
• 1/2 cup caster sugar
• 1/4 cup plain flour, sifted
• Double cream and cocoa powder, to serve

Method

1. Place chocolate and butter in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and combined. Cool completely.
2. Grease eight 175ml-capacity ceramic ovenproof dishes. Sprinkle with flour. Using an electric mixer, beat eggs and sugar for 8 to 10 minutes or until thick and creamy. Fold in chocolate mixture, then flour. Spoon mixture into prepared dishes. Freeze for 1 hour.
3. Preheat oven to 200°C/180°C fan-forced. Place dishes on a baking tray. Bake for 16 minutes or until just set (cakes will wobble when touched).
4. Stand dishes for 1 minute. Turn onto plates. Top with cream. Dust with cocoa powder. Serve.

• Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.            
  

Devil's Food Cake

Yield: 12 servings.

Ingredients
2 cups (440 g) sugar
½ cup + 2 tablespoons (140 g) butter, softened
3 eggs, separated
2 cups (220 g) all-purpose flour
7 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup boiling water
1 cup sour cream

Ingredients for frosting

3 cups (660 g) white sugar
1 cup water
¼ teaspoon cream of tartar (optional)
4 egg whites
1 pinch salt
1 teaspoon vanilla extract

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease two 9 in (23 cm) cake tins.
2. Put cocoa in small bowl; add boiling water and mix until smooth. Let cool.
3. Using an electric mixer, cream the butter and sugar on medium speed for approximately 5 minutes. Add egg yolks and mix well.
4. Sift in flour, baking powder and baking soda, add cocoa mixture, sour cream, and vanilla extract and mix well.
5. Whisk egg whites until stiff and fold gently into the cake mixture. Divide into two equal portions and transfer to the cake tins.
6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40-50 minutes. Let the cakes cool.
7. Slice each cake through the middle to make altogether four layers; if necessary remove the top of the cake by using a knife.
8. For the frosting, combine sugar and water in a saucepan. Cook until candy thermometer reaches 242 degrees F (115 degrees C) or until a teaspoon of mixture dropped into cold water forms a ball when removed from water. Add cream of tartar and a pinch of salt to the egg white, and beat them until stiff. Add hot syrup in a slow stream, beating constantly. Stir in vanilla. Use approximately one fifth of the frosting between each layer of the cake, coat the cake with the remaining two fifths of the frosting.
9. Cool the cake in the fridge. Place the cake at room temperature 1-2 hours before it is served.

Variations

1. You may add one teaspoon of ground cinnamon to the cake mixture for a hint of spice.
2. Instead of white frosting you may use either whipped cream or chocolate frosting (made with chocolate, syrup, butter and coffee; double recipe).

Totally Chocolate Chip Cookies

Ingredients

• 125g dark chocolate, minimum 70% cocoa solids

• 150g flour
• 30g cocoa, sieved
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 125g soft butter
• 75g light brown sugar
• 50g white sugar
• 1 teaspoon vanilla extract
• 1 egg, cold from the fridge
• 350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips

Method

Serves: Makes 12

1. Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
3. Cream the butter and sugars in another bowl. (I use my freestanding mixer, itself an odd source of comfort to me.) Add the melted chocolate and mix together.
4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
5. Scoop out 12 equal-sized mounds - an ice cream scoop and a palette knife are the best tools for the job - and place on a lined baking sheet about 6cm apart. Do not flatten them.
6. Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
7. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

Quick Vanilla Ice-Cream

Ingredients

2 cups milk
1 cup milk powder
1/2 cup (100 grams) fresh cream
1/3 cup powdered sugar
1 tsp vanilla essence

Method

1. Combine all the ingredients together and whisk well till the sugar dissolves.
2. Pour into a shallow container. Cover and freeze till it is semi-set.
3. Churn in a blender till all the ice crystals break down and transfer into a shallow container. Cover and freeze till it is firm. Scoop and serve. 

VEGETABLE MANCHURIAN RECIPE

Ingredients:

2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil

Preparation of vegetarian manchurian :

• Mix grated cabbage and carrots and squeeze the water out from them.
• Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
• Make small balls (like koftas) of the mixture .
• Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
• Now in a separate pan heat 2 tbsp oil.
• Sauté garlic, green chilies and spring onions.
• Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
• Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
• Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.