Louise Queen

Posts Tagged ‘recipe’

A Summer Take on Chocolate Cake

In Recipes on July 9, 2009 at 9:00 am

Okay so it’s Summer and we tend to lean more to fresh and fruity than to gooey and chocolatey! But why not combine the two? Here’s my way of making a chocolate cake a little more ‘appropriate’ for summer…

Cake

Cake

The recipe used is the same as for my chocolate cream cakes. It’s just a bog standard sponge recipe, but instead of make it into a sponge cake (or into individual cakes), I just make one half of a sponge cake! It makes it a little thicker, more torte like, just be sure to make check its cooked all the way through before you take it out of the oven.

Recipe Recap…
4oz caster sugar
4oz margarine (best not to use butter as it makes the cakes too greasy)
3oz self raising flour
1oz cocoa powder
2 medium eggs
white, dark, milk or a mixture of chocolate chips (lots are good, but don’t over do it as the cake will become too gooey)

Method –
Really really easy… (and lazy)
Mix all dry ingredients in a bowl, add in the eggs, mix well, add in chocolate chips.
Spoon mixture into round (greased and lined) cake tin
Bake at 180oC for 30-35mins.
Check cakes are ready by pushing lightly on the top, the cake should spring back up or try the old ‘stick a skewer in’ test (it should come out clear/have no cake mix on it)

Allow cakes to cool thoroughly!

What I love best about this cake is the chocolate fudge icing on the top. It was my Gran’s recipe but I copied it down wrong and have only just managed to figure out the exact quantities again.

1/2oz margarine
1oz cocoa powder
2 tablespoons of milk
4oz icing sugar

Melt the margarine in a pan and then add in the cocoa – stir well. Add the milk and head, but don’t boil! Take off the heat and sieve-in the icing sugar. Mix well until smooth. Spread over the top of the cake using a knife dipped in hot water to help.

Once the icing has set, garnish the cake with some summery flowers. Make sure the flowers are edible… although you probably won’t eat them it’s best to avoid any potential accidents. Some examples of edible flowers include, daisy, pansy and apple blossom (avoid those sprayed with pesticides etc)!

Enjoy with a scoop of vanilla ice cream!

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Stovies Recipe

In Recipes on April 28, 2009 at 11:05 am
stovies

stovies

Stovies = a traditional Scottish dish made with leftovers from the Sunday roast! Quick, easy and delicious. Although cleaning the pan after-wards isn’t that much fun..

Let me start with a confession, I don’t make stovies the ‘traditional’ way. Like everything else that comes out of my kitchen, they are made to my own unique recipe. However, (without sounding big headed) they taste pretty damn good.

What you’ll need:
*a large saucepan with lid
*oil (olive or vegetable)\
*1 large onion
*8-10 large potatoes
*1 pint of beef stock
*left over gravy
*left over meat
*beetroot and oatcakes to serve

1) Chop an onion into fairly small pieces and soften in some oil

Onion

Onion

2)Peel and then slice 8-10 potatoes (no hard and fast rule, the more potatoes, the more stovies you’ll end up with) into rounds

Tatties

Tatties

3)Add potatoes into the pan with the onions. Stir and remove from the heat. Read the rest of this entry »

Red equals Dead!

In Recipes on February 6, 2009 at 10:26 am
Blue = Alive

Blue = Alive

Lobster is Canada’s most valuable seafood export, contributing as much as $1 billion in export sales. In many ways, the lobster is Canada’s ambassador to the world and one of the exports most closely associated with this country. Consumers in 55 countries from Australia to Vietnam and all points around the globe enjoy lobster from Canada.

In Canada, lobster is harvested and processed throughout the Atlantic provinces (Newfoundland, New Brunswick, Nova Scotia, Prince Edward Island) and Quebec. Landings peak twice a year, once in the period from April to June when the spring season opens, and then again in December after the winter fishery opens in southwestern Nova Scotia.

Flicking through my photographs the other day I came across the pics we’d taken of our very own lobsters. The two that we cooked for new year. Read the rest of this entry »

Chocolate Cream Cake Recipe – by popular demand!

In Recipes on October 20, 2008 at 5:54 pm

Ingredients-

4oz caster sugar
4oz margarine (best not to use butter as it makes the cakes to o greasy)
3oz self raising flour
1oz cocoa powder
2 medium eggs
chocolate chips (lots are good, about half a cup, but don`t over do it as cakes will become too gooey)

Method –
Really really easy… (and lazy)
Mix all dry ingredients in a bowl, add in the eggs, mix well, add in chocolate chips.
Spoon 1 dessert spoon of mixture into each cake case – the mixture makes 9 cakes.
Bake at 180oC for 20-25mins.
Check cakes are ready by pushing lightly on the top, the cake should spring back up.

Allow cakes to cool thoroughly!

Filling –
Whip 150ml (half a carton) of cream until thick.
Cut a small lump out the top of each cake (but KEEP it!).
Spoon in a generous dollop of the cream.
Now for the tricky part… cut each lump in half, place one of these halves at each side of the cream (to make it look like a butterfly) and finally dust with icing sugar.

Enjoy with a nice cup of tea!

pictures to follow (once I work out how to use these crazy huge Canadian ovens)