Monday, 29 July 2013

Gluten Free Series: Recipe No 1 - Death By Chocolate


This cake recipe is featured actually in the Great British Book of Baking Edition 1 that I thought I'd give a try and see where it heads. And lo and behold the recipe worked! And since I posted up the photo on Facebook, many have asked for the recipe...so here you go!

Ingredients:
5 medium sized free range eggs
300g dark chocolate
150g salted butter
1 tsp vanilla essence
100g sugar

Method:
  1. Firstly heat up the oven to 180 Degree Celcius and butter and flour a standard sized baking pan.
  2. Then heat a small sauce pan with some water at the smallest fire. Then place a heat proof bowl.
  3. Next chop up the chocolate and butter into cubes. Place into the heat proof bowl for it slowly melt. Stir occassionally until both chocolate and butter have dissolved. Remove from the heat and leave to cool.
  4. In a cake mixer, add in the eggs and vanilla essence. Lightly stir the eggs first before adding in the sugar. Then beat at the highest speed until egg mixture has increased in volume by about 5 times and turns a pale shade. To test whether the mixture is ready, lift the beater and see whether it falls ribbon like. Then count up to 5 seconds when the egg mixture falls from the beater and stays slightly stiff. That's when it is ready to be mixed with the chocolate mixture.
  5. Using a metal ladle / spoon or spatula, fold in the chocolate mixture. This is where is it crucial. Take your time to fold both mixtures together. Make sure no chocolate mixture is left at the bottom of the mixing bowl.
  6. Pour the batter into the baking pan and pop into the oven for about 35 minutes. Prick a toothpick or a cake tester in the middle of the cake to see whether it comes out clean. Then remove and let it cool completely in the cake pan.
  7. Serve with whatever frosting you wish to have.
It proved an instant hit with guests at my nephew's birthday party. So at least now you have a gluten free option to make a chocolate cake with flour or almond mehl.

Still owing the Spiessbraten recipe...
The Innovativebaker 



Thursday, 25 July 2013

Deutsche Supperclub Nummer Zwei (German Supperclub No 2)


Yup you read right! Deutsche Supperclub Nummer Zwei is back! There are some slight adjustments to the menu but most still remain the same. This is to ensure that you get the best possible authentic German cuisine I can cook for ya!

Zum Anfang:

Frikadelle mit Gurkensalat
(Fried Meat Patties with Cucumber Salad*)
*for the lactose intolerant, it will have a lemon and dill dressing without yoghurt

Currywurst mit Pommes
(German Pork Sausages served with homemade spiced ketchup and special curry sauce with homemade French Fries)

Hauptgerichte:
Deutsche Kebab
(The German kebap - Grilled chicken marinated for 24 hours served in homemade Turkish flatbread)

Spiessbraten mit Kartoffelpuree und Rotkohl
(German Roast Pork with Mashed Potatoes and Purple Cabbage)

Am Ende:
Apfelstreudel mit Frische Vanilleneiercreame
(German Apple Strudel with fresh vanilla custard)

Kaffee / Tee / Digestive

I know some people do not eat beef and are lactose intolerant, so I will replace them with an alternative dressing / or full porky patties to ensure everyone is happy!

When is it?

Date: 3rd August 2013
Time: 7.30pm onwards
Alcohol Policy: Bring Your Own Booze (No Corkage charged)

At this point in time this supperclub is fully booked! But if you are interested, drop me a line and I'll update you on the next one!

Cooking up another Deutschesessen,
The Innovativebaker

Wednesday, 24 July 2013

Spaghetti in Cream Sauce with Parma Ham


Another 15 minute meal provided you have everything out and ready to go. Well technically the cooking took all but 10 minutes? And the preparation was about 5 minutes. So for those who do think cooking is tedious and long think again because this certainly was done in 15 minutes.

The Ingredients:

About a handful of spaghetti (40 sticks or so)
1 to 2 tbsp olive oil
2 cloves of garlic - finely chopped
2 to 3 sprigs of spring onions - cut into 5cm length
1 tsp chilli flakes or 2 fresh birds eye chillies - finely sliced
About 1/2 cup heavy / double / whipping cream
salt and pepper to taste
4 to 5 slices of parma ham

Method:
  1. First prepare the water in a pot half way through and set to a boil with some oil and salt.
  2. Then prepare the garlic, spring onions and chilli.
  3. When the water begins to boil add in the spaghetti and cook according to packet's instructions. It usually varies between 8 to 10 minutes. 
  4. When the spaghetti is almost cooked (In the 6th minute), warm up your frying pan with some oil and add in the garlic and chillies. The spaghetti should be ready then. Remove from the stove and steep the water. Run it under cold water to stop the cooking process. Set aside.
  5. The garlic and chillies should be fragrant now, so add in the spring onions to just cook it slightly before adding in the heavy cream.
  6. Let it simmer and not cooked through because the cream can curdle if over cooked. This should be 30 seconds. 
  7. Now toss in the spaghetti, and add in the salt and pepper to taste. Make sure to toss the spaghetti in the sauce and then ladle it on to a pasta bowl.
  8. Layer the parma ham on top and serve!
Parma Ham tastes better when you do not cook it on the stove and let it steep slowly with the warm sauce. You can even omit the salt from the sauce as the parma ham is salty enough.

This all done in 15 minutes... yum...

I still owe you guys the Spiesbraten (German Roast Pork) recipe. Give me time and it'll appear...soon!!

Prepping for a big birthday cake in the shape of a fish....
The Innovativebaker

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