Tuesday, October 19, 2010

Basic Vinaigrette

I learnt to make vinaigrette when I lived in France 15 years ago (feeling old now!) I even kept my Maille mustard jar and lid to make it. Memories :)

So after my return I did revert back to the supermarket bottle stuff but in the last few years, have only  used home-made and love the difference. This is the basic version to which all sorts of herbs can be added for variety.


1 Tablespoon acid (vinegar or lemon juice)
4 Tablespoons olive oil
1 teaspoon mustard

Whisk or shake all ingredients together. Depending on the desired consistency, water can be added to thin it.


Simple!!

Now I want to learn how to make real mayonnaise.

Thursday, October 14, 2010

"The best chocolate cake EVAR"





Yesterday was Greg's birthday. Now that everything has settled down, kids are well, I'm well, Grandad's funeral is over, I'm back in the kitchen, getting back into some cooking.

For dinner we had lasagna and the most important part of the meal, the birthday cake, was a rich, dense chocolate cake with icing sugar and shaved chocolate on top.  Hmm, feel like some more now!

Originally, it was going to be a chocolate mud cake but then I found the almond meal in the cupboard and decided I wanted to try a gluten-free, flour-free, nut meal based chocolate cake. So going through a few books, I took some ideas from here and some from there to create what Greg described as "the best chocolate cake EVAR"!! I must agree, it's pretty good!!

RECIPE

Ingredients

200g dark cooking chocolate (I used Lindt)
200g unsalted butter (I used European style cultured)

4 eggs
250g brown sugar
1tspn vanilla extract

125g hazelnut meal
125g almond meal
1tspn baking powder


Method
  • Preheat oven to 170ºC. Grease and line a 22cm round baking tin.
  • Over a barely simmering pan of water in a heatproof bowl, melt chocolate and butter together, stirring until smooth.
  • Whisk together eggs sugar and vanilla
  • Sift nut meals and baking powder together.
  • Once chocolate and butter mix has cooled slightly, pour in egg mixture and whisk until well combined.
  • Fold through the nut meals.
  • Pour into tin and bake for 40 minutes. At 40 minutes, turn off oven and leave cake for a further 10 minutes.
  • Remove from oven, cool, then decorate. 
ENJOY!! (Goes well with red wine :) )


Tuesday, October 5, 2010

Back soon

Sorry about the lack of posts - between myself and the 2 girls being sick and my grandfather dying, I have been a bit energy and time poor. I should be back on track next week :)