Tuesday, June 20, 2017

Marble Sheet Cake

Marble cake is always a favourite. This simple cake makes a wonderful treat for tea time, breakfast and for snacking anytime of the day. According to the author, "This is the perfect cake to make when you're not sure whether it's gonna be chocolate or vanilla". 



I used the stand mixer with the whisk attachment to make this cake, but it can be made using a bowl with a hand whisk with some elbow grease. The only changes I've made is, as usual, I've reduced the sugar to 180gm (from the original of 300gm). The sweetness turns out just right, without being overly sweet.



Cake is moist, with soft crumbs. Lovely vanilla fragrance and the chocolate batter really shines through with chocolaty taste from the cocoa powder. Yummy cake!


Marble Sheet Cake
(One Bowl Baking, Yvonne Ruperti)
16 tablespoons (8 ounces or 225gm) unsalted butter, softened, plus more for greasing the pan.
1-1/2 cups (10-1/2 ounces or 300gm) granulated sugar (I use 180gm)
3/4 teaspoon salt (omitted salt, as I've used salted butter)
4 large eggs
1-1/4 cups (300ml) plus 1 tbsp (15ml) while milk, room temperature, divided
1 tablespoon vanilla extract
2-3/4 cups (11 ounces or 310gm) cake flour
2-1/2 teaspoon baking powder
1/3 cup (1 ounce or 28gm) cocoa powder

Place an oven rack in the  middle position.
Preheat the oven to 350F (180C). Butter a 13x9x2-inch baking pan.
In a large bowl, stir the butter, sugar and salt until combined
Whisk in the eggs, one at a time, until each is incorporated. Whisk in 1-1/4 cups milk and the vanilla.
Add the cake flour and baking powder to the bowl, then whisk until just combined.
Spoon half of the batter (about 3 cups) into the pan in random blobs.
Whisk the cocoa and the remaining tablespoon milk into the remaining batter.
Spoon the chocolate batter into the empty spots and then swirl the batters together.
Bake until lightly golden, just firm, and a toothpick inserted into the center comes out clean, about 25 to 30 minutes.
Set the pan on a wire rack to let the cake cool completely before frosting.


I'm linking this post with Cookbook Countdown #18 hosted by 



Monday, June 19, 2017

Scrambled Eggs, Indian Style

This week at I Heart Cooking Clubs (IHCC), it is June Monthly Featured Dish/Ingredient Challenge : Asian Dishes. I wanted to make a curry dish, but did not have much time this week, so I've made this simple Scrambled Eggs, Indian Style, from Madhur Jaffrey



A quick, simple egg dish that is cooked in just minutes. Scrambled eggs are always perfect if you want a quick meal, and this style with chopped tomatoes, onions and fresh cilantro is delicious. Madhur Jaffrey says that the Indians like their scrambled eggs "hard". I don't mind them hard too, as they are great with rice when cooked this way. I've cooked them longer just as Madhur Jaffrey did, and ate these scrambled eggs with leftover rice for lunch, while my son had the eggs with some slices of homemade bread.


Scrambled Eggs, Indian Style
(100 Essential Curries, Madhur Jaffrey)
Serves 2-3
3 tablespoons butter
1/2 medium onion, finely chopped
1 small tomato, chopped
1 tablespoon chopped fresh green coriander
1/2 - 1 hot green chilli, finely sliced
4 medium or large eggs, well beaten
salt and pepper, to taste

Melt the butter in a 25cm (10in) frying pan over medium heat. Add the onion and saute for a minute or until they begin to turn translucent. Add the chopped tomatoes, green coriander and sliced green chilli. Stir and cook for 3-4 minutes or until the tomatoes soften a bit.
Pour in the beaten eggs. Sprinkle on salt and pepper lightly. Stir and move the eggs around with a fork. Indians like their scrambled eggs rather hard (cooked about 3 minutes), but you can stop whenever the desired consistency has been achieved.


I'm link this post with I Heart Cooking Clubs (IHCC), theme for this week
June Monthly Featured Dish/Ingredient Challenge : Asian Dishes

and

I'm linking this post with Cookbook Countdown #18 hosted by 




Tuesday, June 13, 2017

Spicy Buckwheat Noodles

A simple and tasty noodle dish. One important ingredient here is the chilli oil, as it really makes the dish. Fuchsia Dunlop's Chilli Oil is simply fabulous.  It is easy to make and do not take much time at all.



Homemade Chilli Oil, recipe from Fuchsia Dunlop's book, Every Grain Of Rice. According to the author, Chilli Oil is "one of the essential ingredients in Sichuanese cold dishes, this is also used in dips for dumplings and other snacks."  I love this Chilli Oil! Tasty with that toasty fragrant chilli aroma. I've used Korean red chilli flakes, used for kimchi making, which is great, as it is not too spicy, yet with a light spicy heat, and they give a beautiful red hue to the oil.



A simple and easy noodle dish. There's an option to use cooked shredded chicken meat, of which I have omitted, and made it plain instead, as pictured in the book. The Chilli Oil is what makes this noodle tasty. Other ingredients that complement the oil; soy sauce, Chinkiang vinegar, sugar, salt, chopped garlic, spring onion greens and chopped fresh red chillies. Mix them with the cooked noodles, (taste and add more seasonings or chilli oil as needed), garnish with more red chillies and lots of chopped spring onion greens, you have a tasty bowl of noodle.  Delicious eaten either warm or cold. 


Spicy Buckwheat Noodles
(Every Grain Of Rice by Fuchsia Dunlop)
160gm dried buckwheat noodles
a little cooking oil
1 tbsp light or tamari soy sauce
2 tbsp Chinkiang vinegar
1/2 tsp caster sugar
salt, to taste
4 tbsp chilli oil (with its sediment, if desired) * refer recipe below
1-2 tsp finely chopped garlic, to taste
3 tbsp finely sliced spring onion greens
a little cold, cooked chicken meat, torn into shreds (optional)
2 tsp finely chopped fresh red chillies, plus a few chilli slices to serve

Bring a pan of water to a boil and cook the noodles to your liking. Rinse in cold water and shake dry. If you want to eat the noodles cold, sprinkle a little plain oil on them and mix well with chopsticks, before spreading the noodles out to cool (the oil will stop them from sticking together).
Place the noodles in a deep bowl and add all the other ingredients, except the chilli slices. Mix well, turn on to a serving dish and top with the chicken shreds (if using) and the sliced chillies.


Chilli Oil
500ml cooking oil
100gm Sichuanese or Korean ground chillies (I use Korean chilli flakes, used for making kimchi)
1 tsp sesame seeds
small piece of ginger, unpeeled, crushed

Heat the oil over a high flame to about 200C, then leave for 10 minutes to cool to around 140C.
Place the ground chillies, sesame seeds and ginger in a heatproof bowl. Have a little cool oil or a cupful of water to hand. When the oil has cooled to the right temperature, pour a little on to the chillies, it should fizz gently but energetically and release a rich, roasty aroma. Pour over the rest of the oil and stir. If you think the oil is too hot and the chillies are likely to burn, simply add a little cool oil to release the excess heat. Do, though, make sure that the oil is hot enough; without the fizzing, it won't generate the rich, roasty fragrance you need. If you pour all the oil on to the chillies, then discover it's not quite hot enough, you can return the whole lot a saucepan and heat gently until it smells fabulous and the colour is a deep ruby red, but take care not to burn the chillies. (The chillies will seethe and fizz like a witch's cauldron as you heat them, releasing the most marvellous aromas, but can easily start to burn and blacken).
When the oil has cooled completely, decant it and the chilli sediment into jars and store in a dark, cool place. Leave it to settle for at least a day before using.


I'm linking this post with Cookbook Countdown #18 hosted by 



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