Have a good week!
Everyday Chocolate Cake
250g caster sugar
75g cocoa powder
175g self-raising flour
1tsp each baking powder, instant coffee powder and vanilla extract
4 tbs milk or yoghurt
Cream the butter and sugar, then add the remaining ingredients and mix until smooth. Line and grease two sponge tins and spoon the mixture evenly into them. Smooth the mixture and bake for 25 minutes in a 180C/gas mark 4 oven. Cool in the tins, then turn out.
Cream 100g butter with 100g icing sugar with 2 tbs cocoa powder. Spread on the bottom cake, place the other cake on top and dust with icing sugar.
Delicious, well, it all went by the next morning!
Vegetarian Chilli non Carne with Guacamole and Roasted Vegetables
1 onion, chopped
2 tbs vegetable oil
1/3 red chilli, deseeded and chopped
1 spring onion, sliced
1 packet Quorn mince
2 tins chopped tomatoes
1/2 tsp cumin powder
1small tin kidney beans
Fresh coriander to serve
Fry the onion in the oil until transparent, add the chilli, spring onion and cook for 2 minutes. Add the Quorn, tomatoes, cumin and beans. Cover and simmer for at least 20 minutes. Serve with rice and sprinkled with coriander leaves.
1 spring onion, chopped finely
3-4 slices of red chilli, chopped
2 avocados, peeled and mashed
juice of 1/2 a lime
Mix everything together and serve with chopped fresh coriander.
Serve with toasted pitta bread cut into slices.
Chop an aubergine, peppers, onions and mushrooms into 2cm sized pieces. Mix with 3 tbs olive oil, salt and pepper and roast in a 200C/gas mark 4 oven for about 25 minutes until slightly charred.
What I have been cooking this week:
Spanish Omlette: serves 4. Heat a pan with a large knob of butter, chop an onion, a yellow pepper, a tomato and some fresh herbs and add. Stir until nearly cooked. Break 6-8 eggs and mix with a fork. Add to the pan. Pull around a little to cook the underneath. Season well and sprinkle cheese over the top. Heat the grill, and as soon as you can run a spatula around the edge, place under the grill to finish off.
Puy lentils with tomatoes: fry a chopped onion in olive oil until cooked. Add a cup of Puy lentils with 3 cups of water, a bay leaf and lots of seasoning. Simmer for 20 minutes then add a tin of chopped tomatoes. This is a Nigel Slater recipe and is delicious for lunch with some salad or bread.