Easy Chocolate Cake

 

 Easy Chocolate Cake

Hi this is for my Friend kaiser.mirza on facebook he asked me about an  Easy Chocolate Cake

Perfect for birthdays, this is a great recipe for an easy, foolproof chocolate cake. It’s moist and fudgy and will keep well for 4-5 days.

Ingredients

For the cake

• 225g/8oz plain flour
• 350g/12½oz caster sugar
• 85g/3oz cocoa powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 2 free-range eggs
• 250ml/9fl oz milk
• 125ml/4½fl oz vegetable oil
• 2 tsp vanilla extract
• 250ml/9fl oz boiling water

For the chocolate icing

• 200g/7oz plain chocolate
• 200ml/7fl oz double cream

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
   
   Technique: Greasing and lining cake tins 
    
   
   
2. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
   
   
3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
   
   
4. Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
   
   
5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
   
   
6. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
   
   
7. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
   
   
   Technique: Removing cakes from a cake tin 
   
   
   
   
   
8. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
   
9. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
   
   

Carrot cabbage uthappam dosa

Carrot cabbage uthappam dosa

Ingredients:

1 cup Dosa batter (for 1 uthappam)
2 tbsp Grated carrot
2 tbsp Grated cabbage
1 tsp Oil/ghee

Preparation:

step 1
Heat the non stick tawa, spread a ladle full of batter to thick dosa.

step 2
Sprinkle grated carrot and cabbage, pour ghee/oil and cook for 2 to 3 minutes.

step 3
Turn uthappam and cook on the other side for 1 minute

step 4
Serve uthappam with sambar and onion tomato mint chutney.

Sophie's smoked salmon & ricotta wraps

Sophie's smoked salmon & ricotta wraps

Ingredients:

4 tortilla wraps
4 large tablespoons of fresh sheep ricotta
rucola leaves, cleaned, about 50 to 60 gr in total
fresh basil leaves, cleaned, 3 basil leaves per wrap, torn in pieces / so 12 basil leaves for 4 wraps
smoked salmon: about 150 to 200 gr for 4 wraps

It is lovely enjoyed with some good white wine like Mâcon Villages 2007, Blanc sec.

 

Preparation:

1. Taka a plate & place 1 tortilla on it. Put water on all the tortilla. Dip the rest of the excess water off with kitchen paper.
2. Place in the microwave on the highest heat for 40 seconds.
3. Take it out of the microwave. The tortilla wil not be hot.
4. Spread the ricotta all over the tortilla. Spread it out on all the sides.
5. Now, place the smoked salmon on top of the ricotta.
6. Now, on a horizontal line, place the rucola leaves on top of the salmon. Not too much because rucola is nutty & too much is too much. You want a subtile taste! So, spread the rucola evenly.
7.Then, add the 3 pieces of torn basil leaves, just above & under the horizontal line of rucola leaves, evenly spread.
8. Now, instead of rolling it up, fold the left side a bit into the middle of the tortilla & then fold the right side a bit into the middle & then roll the filled tortilla carefully up.
9. Take your rolled up tortilla & turn it over. Cut diagonal in 2.
10. Take a serving plate & plate up! Put 1 half on the plate & place the other half on top!!

Spanish caramel custard

Spanish caramel custard

Ingredients:

2 1/2 cups whole milk
1/2 orange with 2 long, thin pieces of rind removed
1/2 teaspoon vanilla extract
1 cup sugar
Butter for greasing the dish
3 large eggs, plus two egg yolks
4 tablespoons of water

 

Preparation:

step 1
Pour the milk into a pan along with orange rind and vanilla extract. Bring to a boil, then remove from heat and stir in half the sugar; set aside for at least 30 minutes to infuse.

step 2
Meanwhile stir the remaining sugar along with water in another saucepan over medium high heat. Once the sugar has melted, let it boil without stirring till it becomes deep golden brown. Immediately remove the pan from heat and squeeze in a few drops of orange juice. Pour into a lightly buttered 1 litre/5-cup soufflé dish and swirl to cover the base; set aside.

step 3
Return the pan of infused milk to the heat and warm it. While it is getting warm, beat the whole eggs and egg yolks together in a heatproof bowl. Pour the warm milk into the eggs, whisking constantly. Strain into the soufflé dish.

step 4
To serve, run a metal spatula round the soufflé, then invert onto a serving plate, shaking firmly to release. 

Meen varathathu - kerala style fried fish

Meen varathathu - kerala style fried fish

Ingredients:

500 grams sardines/mathi
3-4 tablespoons red chili powder (or according to your tolerance level)
1/2 teaspoon turmeric powder
1 teaspoon pepper corns
5 shallots
1 teaspoon each of chopped ginger and garlic
Salt to taste
A sprig of curry leaves
Coconut oil, to shallow fry

 

Preparation:

step 1
Wash the sardines well. To clean, remove the scales by moving your knife from tail to head of the fish repeately. Cut off the fins and tail and make a slit along the side of the fish. Remove the gills and guts. If you wish to, you could cut off the head as well. Wash repeatedly in salted water, changing the water after each wash.

step 2
Make 3-4 shallow slits on both sides of the fish.

step 3
Grind together all the remaining ingredients except oil to a smooth paste. Apply all over the fish, and let it rest for half an hour in the refrigerator.

step 4
Heat oil in a wok or frying pan over a medium flame. Place the fish in the hot oil without overcrowding the pan. After one side is done, flip over the fish and fry the other side. I like my fish to be almost crisp, whereas my dad likes it to be just cooked. Your frying time depends on how you want the fish to be.

step 5
Once done, remove from oil and drain excess oil on an absorbent paper. Enjoy your mathi varathathu with kuthari choru or brown rice. 

Antipasto lasagne stack

Antipasto lasagne stack

Ingredients:

4 fresh lasagne sheets
320g purchased chargrilled capsicum, cut into thick strips
12 slices prosciutto, halved lengthways,
1/2 bunch watercress, sprigs picked
400g fresh ricotta
110ml Neil Perry balsamic dressing

 

Preparation:

step 1
Cut 4 fresh lasagne sheets into thirds crossways. Cook in a large saucepan of boiling water for 2-3 minutes or until al dente. Drain well and set aside.

step 2
Use 320g purchased chargrilled capsicum, cut into thick strips and 12 slices prosciutto, halved lengthways, 1/2 bunch watercress, sprigs picked, 400g fresh ricotta, and 110ml Neil Perry balsamic dressing.

step 3
Place a lasagne sheet on each serving plate. Spread over some ricotta. Top with half of each of the watercress, capsicum and prosciutto. Drizzle with dressing. Repeat, finishing with a layer of pasta.

Lemon tutti frutti cake

Lemon tutti frutti cake

Ingredients:

2 cups of all purpose flour
1/2 cup tutti frutti
4 eggs
1/4 cup lemon juice
Melted butter ? half cup
Powdered Sugar ? 1 cup + 1 tbsp
Baking powder ? 1 tsp
Baking soda ? half tsp
Milk ? 1/4 cup
Salt to taste

 

Preparation:

step 1
Preheat the oven to 350 degrees F and grease the cake pan.

step 2
Sieve the dry ingredients i.e. flour, powdered sugar, baking powder and baking soda. Add salt to taste and keep it aside.

step 3
Melt the butter in microwave and let it cool down completely. Add eggs into mixing bowl and beat them nicely. Add butter and milk to it and again beat this mixture for about 10 minutes.

step 4
Then start adding little quantity of dry ingredients at a time and beat slowly. Now , add lemon juice. Dust the tutti frutti in a 1/4 tsp of flour and add into batter. Mix gently.

step 5
Now, pour batter in a pan and bake the cake for about 30-35 minutes. 

Chicken pot roast recipe (roasted in less oil)

Chicken pot roast recipe (roasted in less oil)

Ingredients:

Chicken(cut in 8 pieces) 900 gms.
Ginger garlic paste 2 tbsps.
Soya sauce 2 tbsps.
Chilli sauce 1 tsp.
Ajinomoto 1/4 tsp.
Vinegar or lemon juice 2 tbsps.
Chilli powder 1/2 tsp.
Worcestershire sauce 2 tbsps.
Tomato sauce 4 tbsps.
Oil 2 tbsps.
Salt and pepper to taste

 

Preparation:

step 1
1.Wash and dry the chicken.

step 2
2.Mix all the ingredients and marinade the chicken in it for 4-6 hours in the refrigerator.

step 3
3.Heat oil in a heavy bottom kadai and cook on low heat till chicken is done and dry.

step 4
4.Garnish with coriander leaves and Serve hot with boiled vegetable and bread rolls. 

Cheese roll ( tortilla roll )

Cheese roll ( tortilla roll )

Ingredients:

8 Burrito style tortilla
8 oz of cream cheese
1 packet of Ranch powder dressing
1 small can of pimentos
8-10 Olives
2-3 green chilies
Small bunch of Cilantro

 

Preparation:

step 1
1. Take out cream cheese in a bowl and let it Soften at room temperature.

step 2
2. Finely chopped pimentos, olives, green chili and cilantro.

step 3
3. Mix ranch dressing and other ingredients in cream cheese blend it very well.

step 4
4. Apply cream cheese mixture on one tortilla and start rolling from one side. Make sure to roll tightly.

step 5
5. Finish applying on all the tortilla. Wrap all the rolls in plastic wrap and keep it in refrigerator for an hour.

step 6
6. Take out from the refrigerator and cut in slight angle and decorate in plate.

step 7
7. Keep it in the refrigerator and take out when its time to serve. 

Tiger cake - lemon and chocolate sponge cake

Tiger cake - lemon and chocolate sponge cake

Ingredients:

200 g butter
2 1/2 dl sugar
3 eggs
4 dl flour
1 tsp baking powder
1 dl milk
2 tbsp cocoa
1 tbsp vanilla powder
zest from 1 lemon

 

Preparation:

step 1
Preheat the oven to 175 degrees C.

step 2
Mix melted butter and sugar add one egg at a time and mix until the batter turns white.

step 3
Blend flour and baking powder in another bowl and add to the batter. Add the milk and combine carefully. Don't mix to much as it will make the cake dense.

step 4
Pour 1/3 of the batter into another bowl, add cocoa and combine carefully.

step 5
Add vanilla powder and the lemon zest in the other batter bowl, combine carefully.

step 6
Pour half of the light batter into a loaf tin, then pour the cocoa batter and finally the rest of the light batter. Use a fork and stroke the batter a little bit to create a marble batter.

step 7
Bake in the oven for about 1 hour. Until the stick comes out clean when picking the cake.

Serve the cake with vanilla custard, ice cream or like I did, with melted dark chocolate, or just the way it is.
Bake in the oven for about 1 hour. Until the stick comes out clean when picking the cake.

Serve the cake with vanilla custard, ice cream or like I did, with melted dark chocolate, or just the way it is.

Kottayam style fish curry - meen curry

Kottayam style fish curry - meen curry

Ingredients:

1 kg fish, sliced and cleaned
2 teaspoons mustard powder
1 teaspoon fenugreek seeds
2 tablespoons ginger, julienned
1 bulb garlic, each garlic pod sliced into two, lengthwise
10 shallots, sliced lengthwise?
?4 pieces kudam pulli/fish tarmarind/gamboge (sun dried and smoked to a black colour)
2 tablespoons red chili powder
2 sprigs curry leaves
To taste, salt
As required, water
2 tablespoons coconut oil

 

Preparation:

step 1
Soak the kudam pulli in a cup of water for atleast 15 minutes.
Add two tablespoons of water to the chili powder, and make a thick paste.

step 2
Heat oil in a mann chatti or earthen pot. (Meen curry is always made in an earthen pot in Kerala, which contributes to the flavour of the dish. But you can use a normal non stick pan if you do not have an earthen pot). When the oil is almost smoking hot, add the mustard seeds, followed by the fenugreek seeds.

Once the mustard seeds have stopped spluttering, add the shallot slices and fry for a minute. Add ginger, and saute till the onions slices are golden brown.

step 3
Add the chili paste and saute on a low flame for a minute. (Expect to sneeze and cough at this point.) Add the kudam pulli along with water, the sliced garlic, curry leaves and one more cup of water. Mix well. Add salt, followed by fish pieces.

step 4
Once the curry comes to boil, reduce heat to a simmer, and cook uncovered till fish pieces are completely cooked.

step 5
Do not use a spoon to stir the curry while it is cooking because the fish is very soft. Instead, you can swirl the pot once in a while.

step 6
The fish curry tastes better the next day, enough time for all the flavours to be absorbed into the fish. Infact, as a rule, fish curry to be served at marriage receptions, is made the previous day itself.

step 7
Enjoy your fish curry with plain rice or brown rice.

Pepper potato

Pepper potato

Ingredients:

Potato 400 gms
Onion chopped 25 gms
Dry Red chilli 1 nos
Pepper 2 tsp
Turmeric powder 1/4 tsp
Cumin seeds 1 tsp
Garlic 3 - 4 medium flakes
Salt to taste
Oil 1 tbsp

 

Preparation:

step 1
1. Cook potatos in a pressure cooker adding salt to it. Keep aside and let it cool.
2. Peel the skin and cut the potato into small pieces.

step 2
3. Grind pepper, cumin, dry red chilli, garlic into a fine paste.

step 3
4. Heat oil in a thick bottom kadai. Add chopped onions and fry in a slow flame.
5. Add the ground paste, salt and turmeric powder when onion raw smell reduces and continue frying in a slow flame for 2 to 3 minutes.
6. Add potato and fry for 2 minutes. Add some water and cook till it becomes almost dry.

step 4
7. Serve hot with rice, variety rice and any Indian breads. 

Upside down banana bread

Upside down banana bread

Ingredients:

6 tbsp butter
1 cup light brown sugar
1 1/2 bananas, sliced thin
1 cup sugar
1 stick butter
1 egg
1 egg white
2 1/2 very ripe bananas
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
2/3 cup vanilla silk soy milk creamer

 

Preparation:

step 1
Preheat oven to 350 degrees.

step 2
Cream the butter & brown sugar together until well blended then press along bottom of cake pan. Layer sliced bananas on top.

step 3
For the bread: Mash bananas in a small bowl and set aside. Cream sugar and butter in a stand mixer. Add egg & egg white, mix until fully incorporated, then add bananas.

step 4
Mix dry ingredients together and then add to mixture alternating between flour mixture and vanilla creamer until all ingredients are blended together.

step 5
Pour batter over banana lined cake pan and bake for 50-60 minutes until a taste tester comes out clean. Place a flat plate or platter on top of the cake pan and flip over. Slowly remove cake pan, allowing extra caramel topping to drip down sides of cake.

step 6
Serve & enjoy!

Butternut squash galette

Butternut squash galette

Ingredients:

Pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

Filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter
1 large onion, halved and thinly sliced in half-moons
pinch of salt
1/4 teaspoon cayenne, or to taste
3/4 cup gruyere cheese (about 2 1/2 ounces), grated
2 oz pancetta, cooked and crumbled
1 1/2 teaspoons chopped fresh sage leaves

 

Preparation:

step 1
Prepare Pastry-In a bowl, combine the flour and salt and add the butter, using a pastry blender, cut it in until the mixture resembles coarse meal. Make a well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add this mixture to the well. Stir until dough forms ball. Cover with plastic wrap and refrigerate for 1 hour.

step 2
Preheat oven to 375 degrees F. Peel squash and cut into 1 inch pieces. Toss pieces with olive oil and salt and roast on foil lined (for neatness sake) sheet for 20 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

step 3
While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with pinch of salt, stirring occasionally, until soft and lightly golden brown, about 15-20 minutes. Stir in cayenne.

step 4
Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese, pancetta and sage together in a bowl.

step 5
Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to a baking sheet with parchment paper. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

step 6
Bake until golden brown, about 30 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. 

Malka masoor / split red lentils

Malka masoor / split red lentils

Ingredients:

3/4 cup malka masoor /red lentils
3 1/2 cups water
1 bay leaf (tear)
Ingredients for tempering:
2 tbsp olive oil
1/4 cup chopped onion
2 garlic cloves minced
ginger (about the size of one garlic clove)
1 blanched tomato, chopped
1 tsp turmeric powder
1 tsp red chilly powder
1 tsp cumin seeds
1 tbsp chopped cilantro
1/2 lemon
To serve:
rice or chapatti or dinner rolls
salad
yogurt or sour cream

The above ingredients give a satisfying hot flavour for red lentil soup.
If you are preparing to eat this with rice, you definitely need to spice up with 1 tsp garam masala and little more red chilly powder. Or you can serve with pickle on side.

 

Preparation:

Get your ingredients ready for tempering before you start cooking. Rinse red lentils and place in a medium sauce pan. Add 3 cups of water. Bring it to boil. Reduce heat, partially cover and simmer for 10-15 minutes or until lentils are soft. Skim off any scum that comes on top.

Make sure you do not over cook the lentils. They get mushy in seconds. Remove from flame when they reach this far. This is exactly after 12 minutes.

While the lentils are cooking, heat oil in a small pan. Add cumin when the oil gets hot. After the crackling of cumin, add chopped onion. Cook until translucent. Add minced ginger and garlic. Cook while stirring, making sure that it does not burn. Add turmeric, red chilly powder, salt and tomatoes. Cook this masala with little water and pressing the tomatoes with the back of the ladle. Salt will also help softening the tomatoes. Remove bay leaves Add the cooked onion tomato masala to the lentils.

Gently mix it in the lentil. If the consistency of the lentil look too thick then bring remaining 1/2 cup of water to boil in the same pan which was used for tempering. Add it to the lentil. Check for seasoning. Squeeze juice of 1/2 lemon. Pour the red lentils in a serving bowl. Garnish with chopped cilantro. Serve alongside basmati rice or chapatti. 

Oatmeal and chocolate cookies

Oatmeal and chocolate cookies

Ingredients:

150 g butter
2 dl sugar
3 dl oatmeal
2 dl flour
2 tsp baking powder
100 g chocolate (for all 25 cookies)

 

Preparation:

step 1
Preheat the oven to 175 degrees C.

step 2
Add oatmeal, flour and baking powder and combine.

step 3
Finely chop the chocolate, add it to the dough and combine.

step 4
Shape your dough into small balls and place on a oven paper covered baking plate.

step 5
Bake the cookies for about 20 minutes or until they have obtained a little bit of colour.

step 6
Let the cookies cool down and then eat with a big glass of cold milk!

Easy mac n cheese!

Easy mac n cheese!

Ingredients:

1 lb small shells, cooked & drained
2 tablespoons butter
1 tablespoon minced garlic
1/2 small onion, small diced
2 tablespoons flour
2 cups milk
1 1/2 cup aged cheddar cheese
3/4 cup aged white cheddar cheese
1/4 cup parmesan cheese, plus extra for topping
1/2 cup mozzarella cheese, plus extra for topping
1/2 cup panko bread creams, divided
3 tablespoons arrabiata tomato sauce
salt
white pepper

 

Preparation:

step 1
Preheat the oven to 425 degrees.

step 2
In a large pot melt the butter over medium heat, add the onion, saute for 2 minutes then add garlic & saute for another 1 minute. Add the flour, stirring constantly to create your roux. Slowly whisk in the milk and bring to a simmer, stirring constantly.

step 3
Add the cheeses, one at a time, stirring each until melted and thoroughly combined. Season with salt & pepper.

step 4
Once cheese sauce is seasoned to your liking remove from heat and add the cooked shells, arrabiata sauce and half of the panko bread crumbs.

step 5
Pour into a glass baking dish, sprayed with non stick cooking spray. Sprinkle the top with extra parmesan, mozzarella & remaining panko. Top with a few pats of butter. Cook for about 15 minutes or until top is golden brown.

Crispy fried okra

Crispy fried okra

Ingredients:

350g okra/bendi - slice into thin long stripes with the seeds on
oil for frying

For the batter:
1 tbsp cornflour
1 egg yolk
100ml coconut milk
1 1/2 tsp turmeric/kunyit
salt to taste

 

Preparation:

Add all the ingredients for the batter into a mixing bowl and whisk together to get a thin runny batter.
Dip a few of the sliced okra together into the batter and deep fry for a combination of dark and golden color.
Fry in batches until all done.
Drain over kitchen towel before serving.

Cookie topped choux puffs

Cookie topped choux puffs

Ingredients:

cookie dough:
25 grams plain flour
25 grams unsalted butter
25 grams caster sugar

choux puff:
30g all purpose flour
30g cake flour
40g unsalted butter
100ml water
5g castor sugar
pinch of salt
2 eggs (100g)

vanilla custard cream:
(Note: this is my own recipe, as I didn't have any vanilla pods in the pantry)
1 cup of fresh milk
1/2 cup of thickened cream
2 large eggs
1 egg yolk
2 tablespoons of plain flour
2 teaspoons of vanilla essence

 

Preparation:

step 1
Directions:
cookie dough...

Place the butter in a bowl and use a spoon to mash until slightly softened.
Add in the sugar and mix to combine.
Add the flour and use a spatula to mix till combined. Wrap with cling wrap and roll into a mini cylinder. Place in the freezer to chill for at least half an hour.

step 2
choux puff...

Preheat oven to 200 C.
Place water, butter, sugar, salt in saucepan.Heat the mixture till the butter melts and boils. Remove from heat, add the flour into the saucepan. Using a heatproof spatula, stir the mixture quickly to mix.
Place the saucepan back over medium heat. Stir constantly with the spatula while letting the moisture from the mixture evaporate. The dough should become less watery and be stickier. When a thin layer of skin forms on the base of the saucepan, remove saucepan from heat.
Dump the dough into a mixing bowl, and while the dough is still warm, add in the eggs one at a time. Using the spatula, stir the mixture quickly to mix in the egg. When the mixture is smooth, add in remaining egg bit by bit (you might not need all of it) and repeat quick stirring motions until the eggs are fully mixed in and mixture appears smooth.
Transfer the dough to a piping bag (I used a zip lock bag and snipped the tip off). Line a tray with baking paper. Pipe swirls of the dough onto the tray. You should end up with approximately 10 puffs.
Remove the cookie dough from the freezer, slice into ten (or more) pieces and place on top of the piped puffs. Press down slightly and ensure that the cookie rounds are in the center of the puffs (if not you'll end up with lopsided cookie tops!).
Place in preheated oven and bake for 30 minutes. Cool before filling with desired fillings.

step 3
vanilla custard cream...
Place milk and cream in a bowl and turn the heat on low.
In another bowl whisk the sugar and egg together until the sugar dissolves. Then add the flour and whisk until the mixture turns slighty pale in color.
When the egg mixture is ready, turn the milk mixture on high heat and pour the egg mixture in while stirring. Turn the heat on medium and stir until the mixture thickens slightly (about 3-5 minutes). Adjust the temperature lower if mixture begins to burn slightly.
Stir in vanilla essence. Serve warm or chill. Whisk the mix after chilling mixture before serving.

Blue cheese fettuccine

Blue cheese fettuccine

Ingredients:

Blue cheese to taste
2 cups heavy cream
Fettuccine pasta
Salt for pasta water

 

Preparation:

step 1
Pour cream into a saucepan, add blue cheese and let cheese slowly melt into the cream over medium high heat, stirring on occasion. Do not let mixture boil.

step 2
Heat water for pasta until boiling, add salt. Add pasta and cook until al dente.

step 3
Drain pasta, pour blue cheese sauce over pasta and serve. Delicious served with a crusty bread and side salad.