Recipe of the Week
I started a blog at 5 am this morning that said 'I often sit and wonder..!' Well thats an outright lie! I wish I had time to 'often sit and wonder'! About anything! Ever!
The truth is, and I'm sure I am not alone in this, is that we are all time poor. When do any of us have time to wonder, ponder, stop and smell the proverbial roses? In fact the only time I ever really truly stop is when I am cooking, baking or eating. And for the most part these are also rushed events. But sometimes, on the odd occasion that I do get to enjoy, savour the moment and really take in what I am doing, I want there to be cake involved! Preferably eating said cake! But baking it is a mighty fine way to start my down time!
In my humble opinion, there is not much that feels more indulgent than a yummy slice of chocolate cake! The indulgence, for me, starts the minute the cakes goes into the oven. The smell of a chocolate cake baking is hard to beat. The best kind of pick-me-up-er!
This is my ultimate 'go to' recipe when it comes to chocolate cakes. It is so versatile and yummy and is a real crowd pleaser. It is light but moist, rich & buttery in texture. I use this if I am making a cake that requires fondant or buttercream or indeed just as in this picture, with a dusting of cocoa and some nuts and rose petals.
So lovely readers, if you can, take some time from your time poor day and eat some cake! Nooshe jaan!
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My Little Persian Spiced Chocolate Cake Recipe
- 150gm Baking fat
- 250gm Caster sugar
- 150gm Self raising flour
- 125gm sour cream
- 4 medium eggs
- 50 cocoa powder
- 1 tsp baking powder
- 2 tsp of good quality rose water
- Preheat the oven to 160' (fan assisted)
- Grease and line a 10' rectangle or square loose bottomed baking tin
- Put all of the ingredients into a mixer and mix until combined and smooth
- Place the mixture into the tin and bake in the middle of the oven for around 30 minutes or until cracked on top and when a skewer inserted comes out clean.
- Leave to cool in the tin for 5 minutes then transfer to a wire cooling rack
- When the cake is cool decorate with slivers of pistachio, dried rose petals and a dusting of cocoa powder.
Cream Filled Doughnut Recipe
Serves: 6 or 1 very hungry, greedy mummy!
- 70g butter
- 500g plain flour
- 1 teaspoon baking powder
- 70g sugar
- 1 egg
- 260ml milk
- 1 tsp ground cardamom
- vegetable oil for frying
- 600ml double cream
- 100gm icing sugar
- 2 tsp orange blossom water
- pistachio slivers to decorate
Prep:15min › Cook:5min › Ready in:20min, less if you are impatient ;0
- Sieve flour and baking powder into a bowl and rub in butter. Mix in the sugar.
- Beat egg and milk together. Make a well in flour mixture, then pour in the egg mixture. Mix together to form a soft dough.
- Roll out dough on a well-floured surface to about 1cm (1/2 in) thick and cut to shape of choice. Personally, I use 2 different sized biscuit cutters.
- Fry in hot oil (at approximately 180 degrees C) for 30 seconds, turn over and cook for a further 30 seconds until golden brown.
- Drain on kitchen paper until cool. Roll in sugar and cardamom and set aside.
- To make cream, combine icing sugar, double cream and orange blossom syrup in a bowl. Whisk on a medium speed for around 3 minutes. Pipe into the centre of the donuts and don't forget to lick the spoon!
Pumpkin Stew Recipe
My Little Pumpkin Stew
- Fry off the onions until soft. Set aside.
- Coat the chicken thighs in the flour and dried spices.
- Add to the onions and fry off for 1 minute.
- Pour in 1/2 cups of water and simmer for around 45 minutes.
- Add in the sugar, lime, saffron and pumpkin and cover and simmer for another 45 minutes until the pumpkin is soft.
- Season to taste with salt and pepper and serve with tadig and rice. Decorate with pomegranate seeds and coriander.
Shakshuka (baked eggs) Recipe
Shakshuka (baked eggs) Recipe
- Peel and slice the onions.
- Add a glug of olive oil to a heavy bottomed pan.
- Next add the peeled and sliced onions and saute until softened.
- Peel and slice the garlic and add to the onions.
- Continue to saute for 2 minutes.
- When the onions and garlic have softened, add in the spices and mix.
- Add the tomatoes and stir.
- Cook for 5 minutes to allow flavours to infuse.
- Crack the eggs into the tomato mixture.
- Continue to cook for 2 minutes on the hob then transfer to the oven at 200' C (fan assisted, 425'F / gas mark 7)
- Bake for 10 minutes. Serve hot with chunks of bread!