Very Chocolatey, Chocolate Fudge Cake

Very Chocolatey, Chocolate Fudge Cake

This cake is a chocoholics dream!  This cake has chocolate, chocolate and more chocolate to create this fantastically fudgey, rich & moist cake.

Makes 12 slices

Preparation time:  30 minutes

Cooking time:  50 minutes

Ingredients

For the cake

220g plain chocolate, chopped (minimum 70% cocoa solids)

200g butter, cubed (plus extra for greasing)

100ml water

125g self raising flour

125g plain flour

25g cocoa powder

200g light muscovado sugar

200g golden cater sugar

3 free-range eggs

75ml crème fraiche

For the chocolate buttercream filling

50g plain chocolate (minimum 70% cocoa solids)

100g unsalted butter, softened

200g icing sugar

1 tsp vanilla extract

Drizzle of milk to loosen

For the chocolate ganache topping

150ml double cream

1 tsp vanilla extract

1 tsp unsalted butter

150g plain chocolate, plus extra to decorate

Preparation method

1.    Preheat the oven to 170ºC/335ºF/Gas Mark 3 and line two 20cm sandwich tins with baking parchment,

2.    In a saucepan melt together the chocolate, butter and water on a low heat, stir occasionally until smooth and then set aside to cool slightly.

3.    In a large bowl sift the flours and cocoa powder and mix in the muscovado and caster sugar.  In a separate large bowl beat together the eggs and crème fraiche, then add the chocolate to the mixture.  Now gently fold through the flour & sugar mixture until smooth.

4.    Divide the cake mixture between the two cake tins and bake in the oven for 35-40 minutes, or until the top is firm to the touch.

5.    Remove the cake tins from the oven and set aside until they have cooled completely.

6.    For the chocolate buttercream filling, melt the chocolate in a bowl over a pan of simmering water.  (Make sure that the bowl does not touch the water).

7.    In a separate bowl beat the butter until soft and then gradually beat in the icing sugar.  Now add the vanilla extract and fold in the melted chocolate until smooth (add a drizzle of milk if the mixture is too stiff).

8.    For the chocolate ganache topping, heat the cream, vanilla extract, butter and chocolate in a large pan.  Remove the pan from the heat and then whisk until the mixture is smooth and thick.

9.    To assemble the cake, carefully remove the cakes from the tins.  On the top of one of the cakes spread the buttercream and then top with the other cake.

10.  Spoon the chocolate ganache over the top of the cake and allow to drizzle over the edges or smooth over the whole cake with a palette knife.  Garnish with chocolate of your choice, enjoy!!

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Lemon-Poppy Seed Dressing

In time for Easter.

 This is a nice, lemony, slightly sweet dressing that

 is perfect for a Spring salad.

 Make a simple salad with chopped romaine lettuce.

 It's nice topped with croutons 

(homemade would be best)

and thinly sliced red onions if you wish.

 Assembled ingredients.

 Juice from 1/2 lemon for 2T and 1t grated zest. 

 Add mayonnaise, Dijon mustard, sugar, salt, and pepper.

 Whisk it until creamy and add the poppy seeds.

I used 1 romaine heart, chopped to make about 4C.

Wash and spin chopped romaine to make

sure it's dry so the dressing will cling.

Toss the romaine with the dressing

until well coated. Taste to see if it needs

more salt and pepper.

Add croutons and thinly sliced red onion.

Lemon-Poppy Seed Dressing

 – serves 2

Whisk:

1 T sugar

2 T  fresh lemon juice

2 T  mayonnaise

1 t    minced lemon zest

 1 t   Dijon mustard

½ t  poppy seeds

Salt and pepper to taste

Toss:

I heart chopped romaine lettuce

Croutons

Thinly sliced red onion – not much

Enjoy!

Links: Stone Gable,
Between Naps On The Porch
Designs By Gollum

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Gluten-Free Book Review: Dairy-Free & Gluten-Free: A Whole Food Starter Guide & Cookbook

Back in December my friend Hallie Klecker asked me to review her newest e-book. A wonderful collaboration written with Alisa Fleming, author of Go Dairy Free. This book, "Dairy-Free & Gluten-Free: A Whole Food Starter Guide & Cookbook" is exactly that: a perfect place to start when you go gluten-free and dairy-free.

What I love about this amazing little book is that it not only gives you a full description of what gluten-free and dairy-free REALLY means... it also gives you list after list of foods you can eat, foods you should avoid, shopping lists, a menu planner, etc... this book is a one-stop-shop for learning how to fully become both gluten-free and dairy-free.

Hallie and Alisa have also created 75 delicious recipes that will get you started on your gluten-free & dairy-free journey. How do these recipes sound:

• Banana Cream Pie Shake
• Cranberry Walnut Breakfast Biscuits
• Maple Apple Turkey Sausages
• Weeknight Chicken & Vegetable Chili
• Fresh Salmon salad with Lemon Ginger Dressing
• Florentine Flatbread "Pizza" 
• Chicken Curry in a Hurry!
• Chewy Dark Chocolate Brownies
• Maple Vanilla Cupcakes with Chocolate Frosting

Then, in addition to all of the mouth-watering recipes, you'll also receive meal planning tips and hints which show you how to cut down on prep time and make weeknight gluten-free & dairy-free cooking fast and easy. 

Would you like a copy of this book? (And you absolutely should!)  I'm giving away one electronic kindle copy of this book! Simply leave a comment on this blog post letting me know why you'd like this book and what recipe you would try first! 

*******************

The Giveaway:

• I am giving away one brand new electronic kindle copy of Dairy-Free & Gluten-Free: A Whole Food Starter Guide and Cookbook. 
• This giveaway is open to everyone. 
• One entry per person.
• Enter by leaving a comment below on this post AND please include a way for me to contact you -- your email address preferably.
• The giveaway begins March 27, 2013 and ends on March 31, 2013  at 11:00 pm eastern daylight savings time.
• No purchase is necessary.  Odds of winning are based on the number of entries.  
• The winners will be randomly chosen and will be contacted by email.  The winners will have 24 hours to respond.  If the winner does not respond, a new winner will be randomly chosen.

GLG Disclosure: 

Hallie Klecker provided me with an electronic copy of 'Dairy-Free & Gluten-Free: A Whole Food Starter Guide and Cookbook' for the purpose of sharing an online review, if I chose to do so. I am personally purchasing the new e-book that is being given away. This is not a sponsored post and I did not receive compensation. The opinions in this post are completely my own. 

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Pork Loin Stuffed with Chorizo & Caramelised Apples Served with Cider Fondant Potatoes, Glazed Carrots & Buttered Cabbage

Pork Loin Stuffed with Chorizo & Caramelised Apples Served with Cider Fondant Potatoes, Glazed Carrots & Buttered Cabbage

This Sunday roast is full of flavour, every mouthful tantalises your taste buds.  The apple and pork combination is enhanced with the chorizo to make this dish absolutely delicious!

Serves 4

Preparation time:  30 minutes

Cooking time: 2 hours (including resting time)

Ingredients

For the pork loin

1 pork loin (about 1.5kg), bone removed, skin scored

sea salt and freshly ground black pepper

1 tbsp butter

2 apples, peeled, cored, diced

100g/7oz cooking chorizo, chopped

1 medium onions, chopped

2 garlic cloves, minced into a paste with 1 tsp sea salt

2 heaped tsp fresh thyme leaves

2 tbsp extra virgin olive oil

1 onion, peeled and cut into wedges

For the cider fondant potatoes

6 medium floury potatoes, such as Maris Piper

25g butter

2 tbsp olive oil

2 garlic cloves, bashed

few sprigs thyme

300ml cider

300ml chicken stock

For the glazed carrots with thyme & garlic

600g small carrots, peeled

1 litre vegetable stock

1 thyme sprig

½ head of garlic (cut horizontally)

1 bay leaf

Olive oil, for cooking

Sea salt & freshly ground pepper

Few knobs of butter

1-2 tsp caster sugar

For the buttered cabbage

1 Savoy cabbage, finely sliced

Sea salt & freshly ground pepper

25g unsalted butter

For the gravy

200ml red wine

200ml chicken stock

1 tbsp cornflour

Sea salt & freshly ground pepper

Preparation method

1. Preheat the oven to 160°C/Gas Mark 3.  Season the pork with sea salt and freshly ground black pepper and set aside.

2.  In a large frying pan heat the butter and add the apple pieces. Cook without stirring for a few minutes until the apples start to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove the apple from the pan and set aside.

3.  Add the chorizo to the same pan and fry for 3-4 minutes. Now add the onion and gently fry with the chorizo until the onion is softened and the chorizo is nicely coloured. Add half the garlic and half the thyme, and cook for a further 30 seconds.

4.  Spread this chorizo mixture onto the cut side of the pork(not the skin side), roll up and tie with string.

5.  In the frying pan heat the olive oil and brown the pork on all sides. Smear the rest of the garlic and thyme into the crackling, seasoning it with salt and pepper. Place the wedges of onion into a roasting tin resting the pork on top and place in the oven and cook for about 1 hour 15 minutes-1 hour 30 minutes, basting the joint in its juices from time to time. Twenty minutes before the end of the cooking time, increase the heat to 210°C/Gas 6-7, to crisp the crackling.  When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil.

6.  For the cider fondant potatoes, peel potatoes and trim the two longer sides so potatoes lie flat on both sides. Heat butter and oil in a frying pan large enough to hold all of the potatoes. When the fat is hot, fry on both sides until dark golden, around 10-15 mins, then add garlic and thyme.

7.  Pour in enough cider and stock to go halfway up the side of the potatoes. Simmer for 20 minutes, then turn and cook the other side for 20 minutes. Top up with cider and stock if the liquid evaporates. Transfer to oven for 10 minutes at 180°C/Gas Mark 4 once the pork is resting, until cooked through and most of the liquid has evaporated.

8.  For the glazed carrots with thyme and garlic, place the carrots into a pan and pour over the stock.  Add the thyme, garlic and bay leaf and parboil for 8 minutes.  Leave the carrots to cool in the stock and then drain.  Heat the oil in a pan and add the carrots and season well.  Sauté for 2 minutes then add the butter and a sprinkling of sugar, cook for 3-4 minutes until tender and fully glazed.

9.  For the buttered cabbage, blanch the cabbage in a large pan of salted water for 2 minutes.  Drain, if not serving immediately refresh under cold running water.  Drain well and just before serving, melt the butter in a large pan, add the cabbage and season well.  Toss on a medium heat for 1-2 minutes until the cabbage is just tender.

10. For the gravy, spoon off any fat from the roasting tin then put it on the hob and stir in the red wine and let it reduce by half.  Now add the stock bring to the boil and stir constantly.  Remove from the heat and pass through a sieve into a pan.  Place the pan on the hob and bring to a simmer.  Mix the cornflour with 2 tbsp of cold water and mix in a bowl until smooth.  Stir it into the gravy and simmer for 2 minutes until the gravy thickens.  Season to taste and keep on a low heat until the pork has rested.

11.  To serve, carve the pork into slices and serve on warm plates with the fondant potatoes, glazed carrots, buttered cabbage and gravy – enjoy!

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Paleo Cauliflower Mash-tinis: Getting Perfect, Fluffy Cauli-Mash Everytime

Truth be told, I am and have always been a sucker for wedding/party food. I remember the first "Mash-tini" bar that I encountered. It was at a wedding (of course) and there was a tall, quiet man dressed in black pants and a crisp white dress shirt serving up elegant, long stemmed martini glasses filled with fluffy clouds of buttery mashed potatoes. With a sweep of his arm he invited me to

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2 Hour Gluten-Free Slow Cooker Meals: Jambalaya

One thing I learned when I wrote my slow cooker cookbook was that people have very strong opinions about their slow cookers. They can love them or they can hate them. There aren't many 'tweeners.

Well one thing I love about them (especially newer "Crock Pot" slow cooker models) is that they actually cook pretty fast, especially on high heat. And yes, I know that's a contradiction. Why in the WORLD would you want a "slow cooker" to cook FAST?

Because I'm never home. That's why!  I'm out of the house over 10 hours a day during the work week, which unfortunately is not conducive to MOST slow cooker recipes (unless you like really burned, or really over cooked food!). So some evenings when I get home... I throw something in the slow cooker as SOON as I get in the house. Toss it in... I can do a ton of other things (like write other cookbooks) while that's cooking and by the time Michael gets home a few hours later... dinner is done. And it took me all of five minutes to throw together.

And that was tonight's dinner. Zatarain's Jambalaya with gluten-free sausages cooked in the slow cooker. We served it with leftover broccoli from the night before and some canned green beans. We're super gourmet like that.

I don't make boxed mixes every week... but it's so cool you can make them like this in your slow cooker. Nothing burns, it's not overcooked (it actually cooked the rice through in about an hour and forty minutes), and there's very little to clean up. And since there's only two of us... this mix (and we added extra brown rice and water, so it wouldn't be as spicy) will make at least 3 meals for us.

Thanks Zatarain's! I love seeing those two happy words on your box! Now if only you could make it with less sodium and fewer preservatives you'd make a lot of other people happy too! :-)

So try it out! A slow cooker meal in two hours. And there's quite a few recipes you could use in one of my favorite cookbooks!

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Cat Shaming #1 - No Leftovers...

Thanks for no lunches tomorrow Whiskey Jack... And from now on, the leftovers will go in the fridge AS SOON as we've plated our food...

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Sweet Soda Bread

This is my other recipe for quick Irish Soda Bread.

It's a slightly sweet version that's especially

nice with coffee or tea.

 Butter, an egg, baking powder and sugar are
added to my classic Irish Soda Bread.
You can also add 1C of raisins. 

Then it's called Spotted Dog.

If you don't have buttermilk combine 1C milk

with 1t apple cider vinegar and let sit for 5 mins.

Whisk in the egg and the melted butter.

 Combine with the dry ingredients and lightly mix.
Dough will be sticky
(see my classic recipe.)

Put into a greased pan and cut a cross on top.

Spread with 1T reserved liquid ingredients.

Bake @375 for about 45 minutes, or

until golden.

 Eat warm with lots of butter.

Good with soups, chili, or just with butter and jam.

It's nice toasted too.

A very easy quick bread for any
time of the year!

Sweet Soda Bread

4C flour
4T sugar
1T baking powder
1t soda
1/2t salt
1-1/2C buttermilk
1 stick butter, melted
1 egg

Combine dry ingredients in a large bowl
In a measuring cup whisk the
buttermilk or soured milk
with the egg and melted butter.
Add all but about 1T to the dry ingredients,
(reserving  1T in the cup)
Mix gently until the dough comes together.
Turn onto floured board and knead a few
times and form into a disk. Put into
a greased pan and cut a cross on top.
Spread the reserved buttermilk
mixture on top with your fingers.
Bake @375 until golden, about
45 minutes.
Serve warm with butter.
tip: add the  buttermilk gradually
stirring just until the dough comes
 together. Work quickly and
gently. Don't overwork.

Enjoy!

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Slow Roasted Leg of Lamb with Roast Potatoes in Rosemary & Garlic, Glazed Carrots & Leek Gratin

This has to be one of the best Sunday roasts.  This lamb is full of flavour and is complimented by the side dishes.  This roast takes some organisational skills but it is definitely worth every minute!

Serves 4-6

Preparation time:  30-40 minutes

Cooking time: 4 ½ - 5 hours

Ingredients

For the lamb

1x 2kg leg of lamb

2 fresh rosemary stalks

6 anchovy fillets in oil, drained & cut into 3 pieces

2 cloves of garlic, peeled & cut into slivers

1 onion, peeled & sliced

For the roast potatoes with garlic & rosemary

2-3 tbsp vegetable oil

1.5 kg potatoes, peeled

1 garlic clove, peeled & crushed

Few rosemary sprigs

Sea salt & freshly ground pepper

For the glazed carrots with thyme & garlic

600g small carrots, peeled

1 litre vegetable stock

1 thyme sprig

½ head of garlic (cut horizontally)

1 bay leaf

Olive oil, for cooking

Sea salt & freshly ground pepper

Few knobs of butter

1-2 tsp caster sugar

For the leek gratin

25g butter

2 tbsp olive oil

4 large leeks, finely sliced into rings

300ml white wine

125ml double cream

salt and freshly ground black pepper

110g mature cheddar cheese

For the gravy

200ml red wine

1 tbsp redcurrant jelly

1 tbsp cornflour

½ lamb stock cube

Sea salt & freshly ground pepper

Preparation method

1. Preheat the oven to 160°C/Gas Mark 3.  Put the lamb on a board and use the tip of a knife to make 15-20 deep holes all over it.  Take sprigs of rosemary off the stalks and place in a hole with a sliver of garlic and a piece of anchovy, push it in as far as it will go.  Fill all the holes like this.

2.  Put the sliced onion in a roasting tin and place the lamb on top, covering all the onion with the lamb.  Season the lamb and cover the roasting tin with foil and place in the oven for 4 ½ hours.

3.  Take the lamb out of the oven and remove the foil and any excess fat.  Pour in the red wine and increase the heat of the oven to 200°C/Gas Mark 6 and cook for 20 minutes. Remove the lamb from the oven and place on a warmed dish, cover with foil and a couple of tea towels and leave to rest for 15-20 minutes.

4.  For the roast potatoes with garlic and rosemary, put the oil in a sturdy baking tray and heat over a medium heat.  When the oil is hot add the potatoes and coat in oil.  Add the garlic and rosemary to the tray and season the potatoes.  Place the tray in the oven and roast, turning the potatoes occasionally for 40-45 minutes until crisp, golden and cooked through.

5.  For the glazed carrots with thyme and garlic, place the carrots into a pan and pour over the stock.  Add the thyme, garlic and bay leaf and parboil for 8 minutes.  Leave the carrots to cool in the stock and then drain.  Heat the oil in a pan and add the carrots and season well.  Sauté for 2 minutes then add the butter and a sprinkling of sugar, cook for 3-4 minutes until tender and fully glazed.

6.  For the leek gratin, preheat the grill to high.  Heat a frying pan until hot, and add the butter, olive oil and leeks. Fry over a low heat for 1-2 minutes until just softened.

Add the white wine to the pan and simmer for a further two minutes, until the wine has reduced by half.  Add the double cream and cook for a further minute. Season to taste and spoon the creamy leeks into an ovenproof dish. Sprinkle the grated cheese over the top of the gratin and place under the grill to cook until golden-brown.

7.  For the gravy, spoon off any fat from the roasting tin then put it on the hob and stir in 200ml water and redcurrant jelly.  Bring to the boil and stir constantly.  Remove from the heat and pass through a sieve into a pan.  Place the pan on the hob and bring to a simmer.  Mix the cornflour with 2 tbsp of cold water and mix in a bowl until smooth.  Stir it into the gravy, add the stock cube and simmer for 2 minutes until the gravy thickens.  Season to taste and keep on a low heat until the lamb has rested.

8.  To serve, carve the lamb into slices and serve on warm plates with the roast potatoes, glazed carrots, leek gratin and gravy – enjoy!

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Clams with Aioli

A delicious alternative to moules mariniere! The aioli helps make a wonderful flavoursome sauce – serve with crusty baguette.

Serves 6

Preparation time:  15 minutes

Cooking time:  10-15 minutes

Ingredients

For the aioli

2 large egg yolks

1 tsp white wine vinegar

1 tsp English mustard

Sea salt & freshly ground pepper

250ml groundnut oil

2 garlic cloves, peeled & crushed

Pinch of paprika

For the clams

2-2.5kg fresh clams, cleaned

2-4 tbsp olive, plus extra to drizzle

6 shallots, peeled & thinly sliced

Few thyme sprigs

4 bay leaves

Splash of dry white wine

Small bunch of flat leaf parsley, roughly chopped

To serve

Crusty baguette

Drizzle of olive oil

Preparation method

1. To make the aioli, in a mixing bowl add the egg yolks, white wine vinegar, mustard and a pinch of salt.  Whisk together at the same time slowly add the oil until it is thick and emulsified.  Now add the garlic, paprika and mix through, season to taste. Cover the aioli and place in the fridge.

2. In a very large pan heat the oil and add the shallots, sauté for 3-4 minutes or until softened.  Now add the clams, thyme, bay leaves and a splash of wine.  Cover the pan with a lid and let the clams steam and give the pan a good shake, let steam for 4-5 minutes until the clams have opened.  Take the pan from the heat.

3.  Remove the clams from the pan with a slotted spoon and transfer to serving bowls, throw away any that have not opened.

4.  Return the pan to the heat and add 4 tbsp of aioli to the pan juices with the chopped parsley and mix through.  Spoon the sauce over the clams and a drizzle of olive oil.  Serve with crusty bread and place the remaining aioli in a bowl for guest to have more.

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Real Irish Soda Bread

It takes mere minutes to mix this

quick soda bread and get it in the oven.

You can have warm, fresh baked bread 

 anytime you want in under 45 minutes. 

Authentic Irish Soda Bread has only

4  simple ingredients.

Flour-Soda-Salt-Buttermilk

Things you probably have on hand.
There is another version of Soda Bread
(officially called soda cake) that
is sweeter and I will posted HERE.

 If you don't have buttermilk you can mix 

1C milk with 1t cider vinegar and let it 

sit for 10 minutes. It should be room temp. 

 Combine the flour, salt, and baking soda. 

Make sure the soda is fresh and hasn't expired

(use expired soda HERE).

Add just enough sour milk so that the dough

 holds together. Mix lightly. It will be sticky. 

Don't overwork it.

 Turn it onto a floured board and use your

 floured hands to gently knead it a few times

 and shape it into a disk.

 Put it into a greased pan: pie pan or cake pan.
Cut a cross on top. That's traditional and help
it to bake and split evenly.
It also lets the fairies out....so they say.

A cast iron skillet is my favorite.

Bake in a hot 375 oven for about 35 minutes,

 until golden.

Eat it warm slathered with butter. YUM!

 This is not just for St. Patrick's Day.

It's so easy, you'll want it when you serve soups or

chili. It's nice for afternoon tea with butter
 and jam, or toasted in the morning.

Or, how about a grilled cheese sandwich
for lunch? Made with white cheddar cheese
and fresh pesto.

Real Irish Soda Bread
3 C flour
1 t baking soda
1 t salt
1C to 1-1/2 C buttermilk

Combine the flour, salt, and soda.
Add enough buttermilk to hold it all
together. Start with 1C. Stir gently.
Turn onto a floured surface and knead
gently a few times. Shape into a disk
and put it into a greased pan.
Bake in preheated oven for about
35 minutes, until golden.
Serve warm with lots of soft butter.
Toast the next day for breakfast.

Enjoy! 

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