Posts Tagged ‘easy’

Chicken Satay Lettuce Wraps


I wasn’t meant to blog about this lunch. It kind of just happened. I had some leftover ingredients from a shoot, ingredients I don’t normally cook with on a daily basis. Bean sprouts, pickled ginger and mountains of baby cos lettuce. 


Then this happened, a beautiful lunch of leftovers. These kind of lunches are my favourite. Lunches that come together in less than half an hour, lunches that are colourful like a child’s painting, lunches that clean out your fridge. That’s the kind of lunch this was. An unplanned lunch. 


And you know what’s even more amazing? I ate this today, I photographed it today, edited the images today and wrote this post today as well. That has never happened before. There is always something that stops me from hitting the publish button- recipe not written down whilst cooking, food not photographed before it is eaten. A lot of the the time I’m unhappy with the images. And the biggest issue has always been that the words just don’t flow. Often, all I want to write is- Eat this, it’s good. That’s all!


But I’m really glad it all came together for this post. I really love this recipe that is heavily inspired by a meal I had at a popular American chain restaurant. It’s a recipe where every member of the family finds something they like and can enjoy. And something to dislike as well. 

Hassan only ate the noodles with carrots and cucumbers. He kept wanting to lick the peanut butter sauce even though it was so spicy. The expression that followed was priceless. Maryam devoured the noodles and bean sprouts on her lettuce leaves. I as usual, had a bit of everything. I do hope you will try this and that everyone in your family will find something to like about it. 

Chicken Satay Lettuce Wraps

Ingredients:
125 ml crunchy peanut butter
200 ml coconut milk, warmed in the microwave
4 cloves garlic
juice of 1 lime
3- red chillies (deseeded if you want to decrease the heat)
1 tbsp honey
500 g chicken breast, cut into 3/4 inch strips
2 tbsp sunflower oil

20 g rice noodles
200 ml coconut milk
1 tbsp Thai green curry paste
1 tbsp soy sauce
1 tsp fish sauce
1 tbsp lime juice

2 spring onions
handful cilantro
1 tbsp tamarind paste
1 clove garlic
1 tsp honey

To serve: 
4 baby cos lettuce, stems removed
1 carrot, cut into matchsticks
1 cucumber, deseeded and cut into strips
105 g pickled ginger, cut into strips (optional)- you can drain the pickling juice or add it to your spring            onion sauce
75 g bean sprouts
handful coriander leaves
1 red chilli, thinly sliced (optional)

Directions:
In a bowl, mix together the first 6 ingredients until well incorporated and season with salt. Marinate the chicken strips with 3/4 of the marinade, leaving aside the rest to use as a dipping sauce (the sauce may thicken after a while so just use hot water to loosen as needed). Heat oil in a skillet on high heat. Grill the chicken on both sides, turning, once, until cooked through (about 3 minutes). Set aside.

Cook the noodles according to the packet instructions, drain and set aside. In a saucepan, add the coconut milk. Once it comes to a simmer, add the curry paste and the rest of the ingredients. Add the cooked noodles and season well with salt. Set aside. 

Make the cilantro dipping sauce by blending together the spring onions, cilantro, tamarind paste, garlic, honey and season with salt. You may use a little bit of water to loosen the paste. 

To serve, layer the ingredients as follows. Lay the lettuce leaves on a platter, Top with the noodles followed by the chicken strips. top with the carrot and cucumber strips followed by the pickled ginger if using. Top with beans sprouts, coriander leaves and sliced chilli. Drizzle over the cilantro suace and peanut sauce and serve immediately. 

Serves 6-7.




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Peach Melba Trifle


Trifles was one of the first desserts I ever ate. Or made at home. My mom would only make them in the months of Ramadan. I remember waiting in anticipation as she assembled the different layers. First she would make the jelly layer and pour into a white and blue ceramic platter. A platter she still has to this day. One I may need to steal on my next visit to Dar.


I would poke the jelly in the fridge every few minutes and lick my finger, pink tell tale signs on my pointing finger to give away my crimes. Of course, if the jelly had set, my mom would never be surprised to find holes where I’d been poking around. 


She would then put a layer of cake, my most favorite part. I would always make sure to take a scoop from the edge where she would hide the extra cake scraps. Then the thick creamy canary yellow custard would be poured on followed by chopped apples and bananas. She would leave all this to soak from morning and by night, the custard would have partly penetrated the cake. Those soggy parts were my absolute favourite. 


That was her way. This is mine. Lots of cake soaked with raspberry jam and raspberries. Juicy peaches topped with dollops of creamy custard. And a generous helping of cream. But a few things remain the same. Thick luscious custard and moist pudding like cake. Some things never change.

Peach Melba Trifle

Ingredients:
100 g raspberries
60 g raspberry jam
40 ml pineapple juice
330 g Madeira cake, sliced
4 saturn peaches, sliced
500 ml thick custard
280 ml double cream
2 tbsp icing sugar
chopped pistachio nuts for garnishing 

Directions:
In a bowl, mix together the raspberries, jam and pineapple juice. Use a fork to muddle the berries slightly. Arrange the sliced cake at the bottom of the trifle dish. Top with berry mix followed by the sliced peaches. Pour the custard over the fruit and chill in the fridge for a few hours (2 hours at least for the cake to soak up the berry juices). Whip the cream with icing sugar until stiff peaks form. Top the custard with cream when it’s time to serve and garnish with pistachios. 

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Banoffee Pie Popsicles



When Maryam was 6 months old, I decided I needed to go back to work. At least part time, to give me some sanity, adult conversation and take a break from being a mommy for a few hours a week. Don’t get me wrong, I absolutely loved being a mom and Maryam was a dream child, still is. She slept all night, ate everything on her plate and never cried. I always joke that the amount Hassan cries in a day, Maryam has probably cried in a lifetime!


I had a lovely nanny to look after Maryam, one I could really trust and I excitedly entered the workforce. But things didn’t go as planned. On my first day back, I just couldn’t concentrate. My shift was only 4 hours but I called home a total of 30 times. What time did Maryam wake? Did she finish her breakfast? What is she doing now? What snack did she have? Did she nap? How long for? Did she finish her lunch? The questions in my heart didn’t stop, nor did the phone calls.



That night, as I held her tight and put her to sleep, brushing her tiny curls behind her ears that we fondly called her whiskers, I made the easiest decision I have ever made. And the hardest, if that makes sense. But the best decision as well.  I could not work outside the home whilst the children were small. I just couldn’t. I couldn’t bare the thought of not being there everyday to see her evolve, to see her growing, be there to capture her firsts in my heart. Listening to her as her speech changed, her favourite toys changed, building her first lego tower and holding her hand through it all. 



However, I also quickly realised that I wasn’t the mom that loved to play. Whilst I could manage 15 minutes building a lego tower, another 10 baking a pretend pizza, I was never going to be the mother that played all day. I’d rather take Maryam to the park and push her in the swing or let her discover the slide and flowers and weeds and dewy grass beneath her feet. I’d rather be in the kitchen baking that real pizza. 



And so that is exactly what we did. Every morning, I would strap her tiny pudgy body into the bouncer and place it on our kitchen table, positioning her perfectly yet safely so she had the best view. I would go about creating recipes and havoc in the kitchen, describing my every move to her. As though I was a teacher and she my student. Sometimes I’d even pretend I was hosting a cooking show on tv and she was my audience.

At times she fell asleep and I’d feel deflated but as she grew older her eyes grew more curious, her actions more animated. Sometimes I’d catch her playing with the flour that danced along with the light coming through our kitchen window. When she started to crawl, this opened up a whole new world of possibilities in the kitchen for her. Pots and pans were her favourite toys and emptying out the pantry was the best part of the day for her. 


That was then. And look, this is now. Her apron sits right next to mine behind the door, her step stool has its own place in the kitchen. She would rather crack eggs and play with flour over her toys any day.   She proudly knows where all the cake tins and muffin pans stay and she can probably name most spices in my pantry.

I love that we can spend quality time together, both of us doing what we love. I love that I can nurture her love of cooking and baking. I love that she helps to decide our menu for the week. I love that she is willing to try anything, at least once. I love that face of anticipation and curiosity as she watches dough rise or batter cook in the oven. I love that excitement when she wants to decorate anything and everything pink, with ‘springles’ of course. 


As she wanted to do with these banoffee pie popsicles. She wasn’t too pleased when I thwarted her plan to cover them with pink shiny sprinkles. We settled on chocolate sauce instead. With her favourite biscuit in the whole wide world. Mine too- Digestives. The inspiration for these comes from the one ingredient banana ice cream posted by The Kitchn. We put our own twist to it and had such a fun afternoon decorating popsicles and photographing them.

Banoffee Pie Popsicles

Ingredients:
1 can condensed milk
4 large bananas
1 tbsp brown sugar
1 tbsp butter
40 g digestives, crushed
80 g chocolate, I used half milk and half dark

Directions: 
Bring a large saucepan of water to the boil. Take any paper packaging off from the condensed milk tin and place in boiling water so that it is fully submerged in water. Allow it to simmer on medium heat for 2-3 hours. The longer you boil it, the darker your dulce de leche will be. Add water as necessary, making sure the can is always covered in water. Use tongs to remove the can from the water and cool completely.

Preheat the oven to 200 degrees Centigrade. Peel and halve the bananas. Place the bananas on a baking tray greased with butter. Sprinkle with brown sugar and roast for approximately 20 minutes (You can skip the roasting part if your bananas are already ripe). Allow to cool before freezing for 2 hours. Blend the frozen bananas until smooth, scraping the bowl whenever necessary.  

Fill your molds with a little bit of the banana mixture followed by a bit of the dulce de leche. Keep repeating until you have filled you popsicle molds completely. I used approximately 1 tablespoon of dulce de leche per mold. You can refrigerate the rest of the dulce de leche for other uses. Cover molds with foil paper and insert a wooden popsicle stick in the centre. Freeze overnight till solid. 

Melt the chocolate in a bain marie or in a steel bowl placed over hot water. Spread the crushed digestives on a tray. Unmold the frozen popsicles and roll them in the crushed biscuits and drizzle the chocolate over it.  Serve immediately.

Makes 4 large popsicles. 


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Strawberry Cheesecake


Baking has become a much sought luxury in our house. With temperatures searing, the last thing I want to do is cook, let alone turn the oven on. Besides, we just moved this weekend. For the 10th time in 12 years. I think I’ve become good at it, requiring only 3 days to unpack all my boxes. My mother in law has been kind enough to feed us during this time. 

Such a luxury it is to not have to cook sometimes. However, when it’s a tiny 4 year old with hungry eyes looking up to you and asking for a treat, you have no choice but to oblige. Last week, Maryam decided she wanted to fast. Seeing her enthusiasm, I didn’t want to say no. To the fasting as well as the cooking.


Besides, I think it’s a good thing for her to become religiously aware so I agreed for her to fast till 1pm. I promised her a present and a menu decided by her. She chose a Minion Rush model, a water gun and a Hello Kitty puzzle. And to top that she also had her menu set out. Chicken nuggets with jelly and a strawberry cake. 


Thus began the task to bargain, on presents and menus. We debated whether she really needs three presents for a half day fast. Apparently, at four years of age, she does. After much debate, we whittled it down to a water gun. Perfect for the current weather. Of course, Hassan needed one too, fast or no fast.


On to menus, turning the oven on was not an option. I kid you not when I say the temperature was 46 degrees Centigrade. ‘How about doughnuts? Strawberry doughnuts with springles’ as she calls them. Hmmmmm. It seemed the theme was strawberries….and pink! 


So we settled on this cheesecake. Well, it was a cake, it had strawberries but best of all, it required no baking. Maryam happy, mummy happy. The cheesecake was light, yet satisfying. The lemony freshness went harmoniously with the strawberries. And there were hints of pink and red. Trust me when I say everyone was satisfied. 


So proud of my little lamb! She now wants to fast again so she can get her Minion Rush model!

Strawberry Cheesecake

Ingredients:
250 g digestive biscuits
100 g butter, melted
300 g cream cheese
120 g sour cream
125 g icing sugar
zest of 1 lemon
300 ml double cream
420 g strawberries, hulled and quartered
2 tbsp icing sugar
1 tbsp water 

Directions:
Butter and line a 9 inch springform or loose bottom baking tin with parchment. Put the biscuits into a bag and pound with a rolling pin until crushed to crumbs. Pour into a bowl and mix with the melted butter until thoroughly incorporated. Tip into prepared tin, pressing down gently, and refrigerate until firm. About 1 hour. 

Place the cream cheese, sour cream, icing sugar and lemon zest into a bowl and beat with an electric whisk until smooth, about 2 minutes. Add the double cream and beat for a further minute or so until well combined. The mixture will thicken slightly but you don’t want to over beat the cream (the consistency will be like cake batter). Spoon the mixture on top of the biscuit base, making sure there are no gaps or air bubbles. Smooth the top using a spatula. Set in the fridge for at least 4 hours or overnight. 

Bring the cheesecake to room temperature before unmoulding. Use a sharp knife dipped in hot water and slice all the way round the tin in one smooth action. Open the springform and slip the cake from the base (it will slide easily because of the parchment) to a platter. You can also slide the parchment paper off if you wish. 

Combine the strawberries with icing sugar and let it sit whilst the cheesecake is coming to room temperature. When ready to serve, blend half the strawberry mixture with water until smooth. Strain and pour over cheesecake. Top with remaining strawberries and serve immediately. 

Notes: The amount of icing sugar in the strawberries will vary depending on how sweet your berries are. Make the strawberry puree on day of serving. 

Prep time: 10 minutes plus chilling
Serves: 6-8 people




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Classic Beef Burgers


I photographed these burgers in February. I had my fuzzy grey socks on with a hole where my little toe sticks out. Maryam likes to play ‘this little piggy’ with it when I wear it. It was just overcast enough to naturally diffuse the sunlight but I had to work fast to race against the dying light though. All it wanted to do was play peekaboo with the clouds. 


That evening, we had an early dinner in the garden. The kids ate their burgers whilst digging for diamonds in the sandpit. Hassan buried his lettuce in the sand and I’m guessing we probably had an apple crumble for dessert- still sat in the garden of course. 


I made these again last week in honour of them appearing in the May issue of Spinneys Food magazine for which I contribute their suppers ideas each month. We ate them in totally different circumstances though. The French doors to the garden were bolted shut and we sat on the dining table, ruefully watching the sheer curtains dance against the air conditioning drone. Hassan had no choice but to eat his lettuce this time. 


Summer is finally here in Dubai! One thing remained the same though. These burgers still tasted just as good as they did in February…..anytime burgers really. 



Recipes for Chicken Satay, Green Fish, Herbed Omelette and Asparagus Pea and Tomato Tart with Parmesan can be found in the May issue of Spinneys Food or online soon. 

Classic Beef Burgers

Ingredients:
800 g beef mince
6 garlic cloves, minced
4 tbsp Worcestershire sauce
4 tbsp wholegrain mustard
4 tbsp finely chopped fresh parsley
oil, for grilling

To serve: 6 burger buns, sliced red onion, sliced tomatoes, lettuce leaves and tomato relish

Directions:
Mix together the ingredients for the burgers until well incorporated. Season well with salt and pepper. Form 6 round equal sized patties. Place on parchment paper and chill for 15 minutes. 

Pre heat a grill pan over a medium heat. Brush with oil and when it begins to smoke, grill the patties for 3-4 minutes on each side or until cooked through to your liking. 

Serve on a bun with slices of red onion, tomatoes and lettuce leaves, topped with relish. 

Serves 6

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Breakfast Pizza


This post centres around my recipe for a basic pizza dough. 

Or……it could also be about what to make when you feel down. Last September, when Hassan was only nine months old, we moved from a two bedroom flat to our current house. With an extra 2 bedrooms and an office as a bonus, it didn’t take long to get comfortable. Very comfortable. 


We quickly grew into the place. Day by day, the backyard grew greener. Our petunias sprouted and Hassan grew accustomed to his morning rounds in the park. Maryam made grand plans to paint her room……pink, of course. 


I kept telling her ‘we will, we will.’ But sadly, that won’t be happening as we will be moving again soon. Our landlord had decided he is renovating the whole compound and our contract won’t be renewed. I won’t lie- I was quite devastated. Moving has to be one of the most difficult things I’ve done (I’ve done it nine times!). Add two children to the equation and it makes it doubly hard. 


Plus I love this house, So many memories we have made in nine months. So many firsts for Hassan and already two birthdays celebrated in the house. I made this pizza whilst I was feeling down in the dumps. This breakfast pizza to be exact. Complete with eggs and sausages. Oh yes. Lemony arugula and parmesan to top it off.


And you know what? It did the trick. Yup. It certainly made me feel better, more positive. Our bellies full and hearts content. So much so, that we have already found a lovely villa to move into next month. It will be just before I go to London for a week when I’ll be attending Food Blogger Connect. 

So much happening. I’ll keep you updated on our move. Excited. 

Note: I’m looking to update my blog design as well as creating a new web portfolio. If you know of someone, please leave their details in comments? Thanks!

Breakfast Pizza 

Ingredients:
For the dough-

1 tsp dry yeast
155 ml warm water
1 tsp sugar
1 tbs olive oil plus extra for greasing

275 g all purpose flour plus extra for rolling
1/2 tsp salt

For the sauce-
1 tsp olive oil
2 cloves garlic, crushed
3 tbs tomato paste
1 tsp chili flakes (optional, can adjust amount to your liking)

1 tsp olive oil
1 sausage, casing removed

1/2 small red onion, thinly sliced
100 g mozzarella
2 eggs

To serve-
Handful arugula- tossed in olive oil and a squeeze of lemon 
Grated parmesan

Directions:
In a bowl, mix together the yeast, warm water and sugar. Set aside until frothy, about five minutes. Stir in the olive oil. Sift the flour into a large bowl and mix in the salt. Create a well in the centre and mix in the yeast mixture. Bring the mixture together with your hands to form a dough. Knead for five minutes until smooth and elastic. Put the dough into a greased bowl and cover with a damp tea towel. Allow to prove in a warm place for 45 minutes or so or until doubled.

Heat a pizza stone in the oven at 250 degrees Centigrade.

Meanwhile, make the sauce by heating the olive oil in a frying pan.  Add the garlic and fry for 30 seconds. Add the tomato paste and chilli flakes and fry for a minute. Set aside. 

Wipe the frying pan clean and heat olive oil again. Add the sausage and fry, breaking up the lumps with a wooden spoon, until well browned. 

Dust your worktop with flour and place the dough on it. Punch it to knock out any air and divide into three equal balls (you will only use two balls for this recipe but you can freeze the other in an airtight container for up to a month). Roll both the doughs to a thickness of half a centimetre. Spread the sauce evenly over the dough, leaving a half centimetre border at the edge. Top with cheese followed by the sausage and onion. 

Break an egg into a bowl. Make a small well in the centre of each pizza and pour the egg into the well. Place the pizzas directly on the stone and bake until the base is cooked and the eggs are cooked to your liking. 

Top with arugula and parmesan. Season with pepper and serve immediately. 

Makes 2 small pizzas

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Maryam’s Chocolate Crepes


This is Maryam’s recipe. Kind of. It was Monday and we had just spent our entire weekend cooped inside. Maryam had a fever since Friday which meant she was off school. The weekend was spent trying to tear Hassan off Maryam as she rested on the sofa. The other half was spent pacifying Maryam as Hassan kept destroying her Lego creations. 


You know the usual. She made, he destroyed. Don’t ask. So when Monday rolled round, I was relieved we had plans to go to the beach with friends. Followed by a picnic of course. Beaches are aways associated with picnics, yes? At least they are in our world.


‘Mummy, what are you making to take to the beach?’ Maryam enquired. ‘I want something with chocolate, lots of chocolate.’ A giggle escaped her lips. I had no choice but to agree- who could turn down chocolate right? We decided on crepes, slathered with Nutella and sealed with bananas.


As she did her usual routine of cracking eggs and telling me the same story she tells me every time she cracks eggs- that of her 21 year old cousin that is scared to break eggs, she asked, ‘How about chocolate crepes?’ And I thought why not?



As the batter whizzed and spun in the blender and we both eyed the bubbles frothing, I saw a tiny hand scooping more cocoa powder. ‘It just doesn’t look chocolaty enough.’ Who was I to disagree. So instead of three, we put four tablespoons. Just right.




So that makes it Maryam’s recipe right. She beamed when I said we’ll call these Maryam’s crepes from now. ‘And I cracked the eggs all by myself and I wasn’t even scared……’ And she went on to repeat the same story for the nth time. 


After a hard day picking shells and sand at the beach for a special project (again, dont ask!), we feasted on these crepes. Some with bananas, some with raspberries. All with nutella though. And my Hassan, of course he joined in too. He’s also just learnt to suck with a straw. He is utterly obsessed with straws now. And I with him. 




Maryam’s Chocolate Crepes

Ingredients:
1 cup all purpose flour
4 tbs cocoa powder

Pinch of salt
1 1/4 cup milk
1 tsp vanilla extract
½ cup soda water
2 eggs
2 tbs butter, melted and cooled
Melted butter for frying

Nutella, sliced bananas, raspberries, icing sugar and roasted hazel nuts to serve

Directions:
Mix all the ingredients in a blender and mix until the batter is smooth and lump free. If lumps remain, sieve the batter. Let it rest for at least an hour or more.

In a non stick frying pan set over medium heat, ladle approximately 1/3 cup batter at a time (the amount will depend on how big your pan is) and swirl the batter around the pan. Cook for about 1-2 minutes. You can add a few drops of butter to help lift the edges off to flip the pancake over. Cook for a further minute on the other side. Serve immediately with nutella, bananas, raspberries, icing sugar and hazel nuts.

Makes 10 crepes.



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Pasta with Honey Roasted Tomatoes and Herbed Breadcrumbs

 

Well hello September. Whilst you haven’t brought with you any lull in heat or humidity (yet), I’m excited for cooler climes to come. Schools will commence soon, baking will take precendence, open windows will be embraced. The air will become crisp, apples and cinnamon will take over kitchen counters. Yes, I’m hopeful.


But before we bid a final adieu to summer, here is a recipe that uses the best of summer’s produce. It can even be bottled up for enjoyment throughout the rest of the year.

 
Although we tend to get most produce all year round, there has been so much tomato goodness floating around the web and I was most intrigued by this recipe from Saveur. I have always added a touch of sugar to my tomato sauce to cut the acidity but have never experimented with maple syrup.


I have a experimented with both maple syrup and honey. Both transform the cherry tomatoes into little nuggets of richness. The caramelised juices at the bottom of my baking tray made the most wonderful salad dressing. I blended the roasted tomatoes and spread it on a crunchy baguette topped with thin parmesan slices and a generous shower of herbs. One recipe and so many uses.


And then there was this pasta for dinner. I quickly roasted some breadcrumbs tossed with some garlic, thyme and parsley. Stirred this golden goodness with spaghetti and some of the leftover sauce. Finally, I crowned it with the roasted tomatoes. A beautiful mess of a meal.

 
And then there was a tiny bowl left for breakfast the next morning. Cold of course. Tell me I’m not the only one to eat cold pasta for breakfast?

Pasta with Honey Roasted Tomatoes and Herbed Breadcrumbs

Ingredients:
16 cherry tomatoes, halved
3 cloves peeled garlic
2 tbs honey/ maple syrup
2 tbs olive oil
1 tsp thyme leaves
1 tbs red chili flakes
salt and pepper to taste.
400 gms spaghetti (or four servings)
1 tbs olive oil
1/2 cup breadcrumbs
1 tbs parsley
1 tsp thyme leaves
1 clove garlic
grated parmesan to serve

Directions:
Preheat the oven to 150 degrees Centigrade. Line a tray with baking sheet and place tomatoes cut side up and garlic. Mix together honey, olive oil, thyme, chili, salt and pepper. Drizzle over the tomatoes and bake for 3-4 hours until tomatoes are half dried. Baste once in a while during this time. Blend half the tomatoes and any leftover juices on baking tray.

In the mean time, prepare pasta according to manufacturer’s directions and set aside. In a frying pan, heat olive oil. Add to it breadcrumbs, parsley, thyme and garlic. Keep stirring till golden.

Toss the cooked pasta with the blended roasted tomatoes and herbed bread crumbs. Serve with the remaining whole roasted tomatoes and grated parmesan.

Serves 4.

Honey roasted tomato recipe adapted from Saveur.





 

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One Bowl Chocolate Cake with Whipped Chocolate Frosting


You may think from my absence on this blog that not much cooking has been happening in our kitchen. Quite the contrary actually. If you follow me on Instagram you have probably seen what I’ve been up to in the kitchen.


Correction- what we have been up to. With Maryam off from school, baking and cooking is a great way to entertain and keep her busy- she ALWAYS wants to help. We have made orzo salad with arugula and sweet cherry tomatoes, soft doughy bread rolls, home made pizza with the most flavorful and easy tomato sauce ever. Must share that one soon.


This one bowl chocolate cake has been a favorite. I cannot tell you how many times we have made this cake over the last few months. July and August is a busy month for us when it comes to birthdays and other celebrations. A total of eight I think. Yes, and our anniversary too. Eleven years married.


And so a celebration cake is always sitting on our counter, more than likely chocolate. After all it needs no season right? Moist, easy, no hassle and little clean up. Simple, yet always looks like so much effort went into it.


I like to top it with some chocolate whipped cream for special occassions but it works just as well topped with fresh berries and powdered sugar. Even though I have blogged about this recipe before, it was Maryam who prompted this post.


‘Mamma, why are you not taking a picture of the cake?’ And I thought, why not. Even though this cake has graced the blog, sometimes there is nothing like on old favorite. Something comforting, like a soft old blanket. Weathered, frayed at the ages, used a multitude of times but cocoons like no other.


And that is exactly what this cake does.  


One Bowl Chocolate Cake with Chocolate Whipped Frosting

Ingredients:
2 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
pinch of salt
1 cup milk
1/2 cup vegetable oil
1 tsp pure vanilla extract
1 cup hot brewed coffee
2 eggs
4 oz. semi sweet chocolate chips
1 1/2 cups whipping cream

Directions:
Preheat oven to 175 degrees Centigrade and grease and flour two 6 inch cake pans. In a bowl, mix together all the dry ingredients. Create a well in the centre and add all the rest of the ingredients except coffee. Mix well until combined and then add coffee. Mix once again (the batter will be very runny). Pour into greased pans and bake in the middle rack in the oven for approximately 45 minutes or until a skewer comes out just clean. Cool on a wire rack.
To make the frosting, heat the whipping cream in a pan to a simmer (do NOT boil). Add to it chocolate chips and stir to combine until chips have melted. Regrifgerate until cool and whip until stiff peaks form.

Cream will not whip if boiled or if not completely cold before whipping.

Cake recipe from Allrecipes.com

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