June 27, 2019
CHOCOLATE MUD CAKE
Recipe by Nirav
Recipe by Annette Sym
• 125g good quality dark cooking chocolate
• 1/2 cup (125g) light margarine
• 2 teaspoons instant coffee
• 1 cup water
• 1/2 teaspoon bicarb soda
• 110g jar baby apple
• 1 cup white sugar
• 2 egg whites
• 1 1/2 cups plain flour
• 1/3 cup cocoa
• cooking spray
• 3/4 cup icing sugar
• 1 tablespoon cocoa
• 1 teaspoons (5g) light margarine
• 2 teaspoons skim milk
Preheat oven to 180ºC fan forced.
Place chocolate, margarine, coffee and water into a ceramic dish. Microwave on medium-low for 2 minutes, stirring ingredients then return to microwave for another minute.
Stir until ingredients are dissolved. If needed add back to microwave for 1 more minute.
Stir bicarb into apple sauce (it will froth) then add to bowl.
Add sugar and beat for 1 minute using an electric beater.
Add egg whites and beat a further 30 seconds.
Sift flour and cocoa into bowl in one go then gently fold together using a wooden spoon. Do not beat as this will make the cake tough. The less the mixture is moved, the lighter the cake.
Pour mixture into a round cake tin (19cm) coated with cooking spray and bake 45- 50 minutes or until cake springs back when lightly pressed in centre. Leave to rest for a few minutes then place onto a wire rack to cool.
Icing: Once cake has cooled, sift icing sugar and cocoa into a small mixing bowl. Add margarine and mix with enough milk to get a spreadable consistency. Spread icing over top of cake.
This video is made using InVideo.io
MOZZARELLA, SMOKY RED CAPSICUM, ZUCCHINI AND MINT SARNIE
Recipe by Will and Steve from My Kitchen Rules
• Sea salt flakes
• 2 zucchini, sliced lengthways on a mandolin 1 red capsicum
• 1 loaf of Turkish bread cut into 4 pieces
• 1⁄4 bunch of mint, leaves picked
• 1 buffalo mozzarella ball, torn into bite-sized pieces
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
squeeze of lemon juice
• drizzle of honey
• pinch of freshly ground black pepper
Lightly salt the zucchini slices on both sides and set aside for a few minutes until the salt has drawn the moisture from the flesh. Pat dry with paper towel.
Place the capsicum directly onto the high flame of the stove top. Using tongs, occasionally turn the capsicum as it turns black. If you do not have a gas stove, roast in a preheated 220ºC oven until blackened and charred all over, about 15 minutes. When the capsicum is black all over, place in a bowl and cover with cling film. Allow the capsicums 10 minutes to sweat.
Remove all the charred skin from the capsicum and discard the stalk and seeds. Slice the capsicum lengthways into slivers.
Heat your barbecue to hot or place a
chargrill pan over high heat. Grill the zucchini on both sides until bar marks appear. Remove from the heat and set aside.
To make the dressing, in a bowl, combine the olive oil, vinegar, lemon juice and honey with a pinch of salt and pepper. Whisk well with a fork.
A minute or so before you are ready to assemble the sandwiches, toast or grill the Turkish bread and add half of the mint leaves and the zucchini to the dressing. Toss to evenly coat the mint and zucchini.
To assemble, place a layer of grilled zucchini on the toasted bread, then top with the capsicum, mozzarella and remaining mint. Add a drizzle of the dressing.