Thursday, February 24, 2011

Kitchen Under Construction

My kitchen is currently undertaking some TLC... and I feel lost... thank god for family and friends who invite us over for dinner... don't know what we would do without them...

Last week we were invited to our neighbors, who cooked one of the best meals Iv ever had.. they're Big Jamie Oliver fans so, we started off with Squash Soup with Parmesan Bruscetta, (It was so delicious and cooked to perfection that I'v been craving since last week) Recipe is here.

Will definitely be trying this recipe once the kitchen is back on track :) though i will be needing a liquidiser... just like this one, which is up for grabs on the The Good Mood Food Blog.

Would be a great addition to the refurbished Kitchen :)

Have a great day

La Roquette

Monday, February 14, 2011

STYLISH BLOG AWARD

What a lovely surprise this morning, to have found that I have been mentioned/nominated for Stylish Blog Award! by Katrina

Things like this make me want to cook more.. and photograph more.. (I should start carrying my camera with me more often)

Have a Lovely Day :)

Wednesday, February 9, 2011

Vanilla Cake with Liqoured Chocolate Ganache



INGREDIENTS

Serves 12. 

(adapted from martha stewart recipe)
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 2 large eggs plus 3 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1 cup low-fat buttermilk
  • White frosting

CHOCOLATE GANACHE
4 cups cooking chocolate
2 cups thick cream
2 tablespoons liquor 


    DIRECTIONS
  1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
  3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely
CHOCOLATE GANACHE:
Boil the cream in a pan, until nearly boiling, constantly stirring, add the chocolate, one cup at a time, until it has melted, stir in the liquor. Let it cool down and place in fridge for 4-8 hours until thick






Red Velvet Cake











































INGREDIENTS

  • 1 cup vegetable shortening
  • 2 eggs
  • 1 1/2 cups sugar
  • 1 teaspoon cocoa powder
  • 2 ounces red food coloring
  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar
  • White frosting, recipe follows

WHITE FROSTING

  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup unsalted butter
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract


DIRECTIONS

Preheat oven to 350 degrees F.

In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.

Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.


Thursday, February 3, 2011

Almond and Cinnamon Cupcakes, with Strawberry Frosting


INGREDIENTS:
3/4 cup butter
1 1/2 cups sugar
3 tablespoon ground almonds
1/2 teaspoon cinnamon
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk
eggs
red food coloring


STEPS
Preheat oven to 375 degrees. Cream butter at medium speed until smooth, add sugar and beat until well. Add two eggs, beat until smooth. Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth. Dip a toothpick into the food coloring, and place into the mix, beat until colour is light pink. Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven). Makes 24 regular size or approx 10 jumbo size.
































FROSTING
2cups heavy cream (hopla)
2 cups confectioners sugar
1 tablespoon strawberry jam
red food coloring


Whip the heavy cream, and start to add the sugar half a cup at a time. Place the rest of the ingredients till the mixture is thick enough to use as piping.