Chocolate Fudge Cake

150g unsalted butter150g light muscovado sugar or brown sugar40g cocoa powder150g self raising flour1 tsp baking powder1/2 tsp bicarb2 medium eggs1  tsp vanilla extract142ml sour cream2 tblsp golden syrup
FOR THE GANACHE250ml cream250g dark chocolate

1. Heat oven to 180 degrees
2. Grease 2 X 18cm sandwich tins
3. In a separate bowl, sift the cocoa, flour, baking powder, bicarb and a pinch of salt. Mix Well.
4. Beat the sugar and butter well.
5. Add the flour mixture to the butter mixture.
6. In a jug, whisk together the eggs, vanilla, sour cream and syrup. Pour over the other ingredients.
7. Divide into cake tins and bake for 20 minutes.
8. Let the cake cool.
9. For the ganache, put the cream and chocolate into a bowl over simmering water. Heat until the chocolate is melted. Stir until smooth.
10. Allow to cool until thick enough to spread.
11. Ice the cake and decorate as you like...!

New recipe website

www.goodtoknowrecipes.co.uk

KORMA CURRY PASTE

11/2TSP CUMIN SEEDS
3TSP CORIANDER SEEDS
4 CHOPPED GARLIC CLOVES
25G GINGER, PEELED AND CHOPPED
50G TOASTED ALMOND FLAKES
1TSP TURMERIC
1/2TSP SALT
2TBLSP VEGETABLES OIL
1 FRESH GREEN CHILLI CHOPPED
1TBLSP TOMATO PUREE

1. HEAT A DRY FRYING PAN UNTIL HOT.
2. ADD THE CUMIN AND CORIANDER SEEDS AND FRY FOR ABOUT 1 MINUTE.
3. REMOVE AND GRIND IN A MORTAR AND PESTLE.
4. TRANSFER TO A BLENDER AND ADD THE REMAINING INGREDIENTS PLUS 2TBLSP ON WATER.
5. WHIZZ UNTIL FINELY CHOPPED BUT NOT SMOOTH.

Summer Fruit Brioche

3 slices of Brioche Bread
Butter to fry
1 X 500ml Custard
1 can mixed fruit ( peaches, strawberries, raspberries)

1. Fry the bread in butter until golden
2. Place the bread into a bowl, drizzle the custard over the bread and top with the tinned fruit

Hot Cross Buns - How To Make

Salmon & Dill Linguine

2 salmon fillets
small knob of butter
75g dill
50g skinless almond slivers
1 garlic clove
4tblsp olive oil
zest of 1 lemon and juice of half
300g linguine

1. Heat the oven to 180 degrees
2. Season the salmon, dot with the butter and wrap loosely in foil
3. Place on baking sheet and cook for about 12 minutes depending on thickness. Flake the flesh into thick chunks.
4. In a food processor, whizz together the dill, almonds, garloic and olive oil to form a paste. Add the lemon zest and juice and season
5. Cook the linguine, drain and reserve 2tblsp of cooking water
6. Stir the water through the linguine along with the paste and the salmon.
7. Serve immediately!

STEAK TIPS

Don't know how long to cook your steak for?
Never fear, help is near!

Medium rare: 2 - 21/2 minutes on each side
Medium: 3 minutes on each side
Well done: 41/2 minute on each side

Easter

Wishing you all a safe and wonderful Easter with your families.
Travel safe if you are going on holiday and spare a thought for those who will be lonely this long weekend.
God Bless.
XXX

THINGS TO DO WITH THE HUMBLE PEA

1. GREEN SOUP: Fry a chopped onion and celery until really tender, add vegetables stock and frozen peas, them simmer for 5 minutes and blend into a puree. Served with crispy bacon bits.
2. RICH RISOTTO: Increase your vegetable intake by adding a handful of peas to a basic risotto, and flavour with lots of freshly grated parmesan or stir in a dollop of pesto.

3.PASTA & PEAS: Boil a pan full of pasta, add a handful of peas and bring back to the boil. Drain and stir in some chopped marinated sundried tomatoes and a dollop of pesto.

Chicken & Sweetcorn Chowder

1tbsp Sunflower Oil
150g smoked bacon, diced
300g Chicken, sliced
350g Potatoes, diced
2 crushed garlic cloves
3 - 4 spring onions
850ml Chicken Stock
2tbsp fresh thyme, chopped
1 tin sweetcorn, drained
142ml cream
chopped parsley to garnish

1. Heat oil in a large non stick pan
2. Add bacon and fry until crisp
3. Remove and set aside
4. Add the chicken and fry until golden
5. Add potatoes , garlic and chopped spring onions. Cook for 2 minutes
6. Add the stock and thyme and bring to the boil
7. Reduce heat and simmer for 5 minutes
8. Stir in sweetcorn and cream, return bacon to the pan and simmer for 2 minutes
9. Mash potatoes a little making sure it stays textured
10. Serve sprinkled with chopped parsley and warm crusty bread.

Perfect beef stew and dumplings recipe

Beef stroganoff - Beef Recipes from Sophie Grigson

Yummy Hot Cross Buns

FOR THE BUNS:


625g Flour
1 tsp salt
2 tsp ground mixed spice
45g unsalted butter
85g sugar
1 lemon - zest only
1.5tsp fast action yeast
1 Egg
275ml tepid milk
125g cake mix


FOR THE TOPPING:


1 Tblsp Butter
1/2 cup flour
1/2 cup milk


150ml melted golden syrup

1. Sieve flour, salt and ground mixed spice
2. Rub in butter
3. Make a well in the centre of the bowl and add the yeast and sugar and lemon zest
4. Beat the egg and add to th flour with the milk
5. Mix until a nice dough is formed and add the fruit. Mix well
6. Knead lightly for 5 minutes until smooth and elastic (the dough will be quite sticky at this point)
7. Grease a warm mixing bowl and place the dough in the bowl and cover with a clean tea towel.
8. Leave for 1 hour to rise
9. After 1 hour, knead the dough once again
10. Form buns and place on a well greased baking tray
11. Allow to rise again for 15 minutes
12. Mix the ingredients for the cross and place in piping bag
13. Pipe cross on top
14. Bake for 12 minutes at 180 degrees celsius
15. Melt Syrup and coat bun as soon as it comes out of the oven.

How To Make ButterCream Frosting

How to Make Buttercream Icing

How to Make Chocolate Ganache

DARK CHOCOLATE SPONGE CAKE

So sorry that I have been absent for the last few weeks. Just been doing some personal spring cleaning of the mind and soul!

But I back, more focussed than ever and ready to overload you with more recipes than ever!

Todays recipe is my mother's chocolate  cake recipe. It is delicious. It brings back memories of me watching her bake it for our school lunch the following week.

RICH DARK CHOCOLATE SPONGE

4 X large eggs

1 cup of castor sugar

1 tsp of vanilla essence 

1 cup of self raising flour

8 TBLSP of water

4 TBLSP of butter

4 TBLSP of cocoa powder

1. Beat the eggs and sugar until light and fluffy
2. Add vanilla essence and beat
3. Melt butter and water and add cocoa powder
4. Add cocoa mixture to the eggs and add the self raising flour
5. Pour into 2 greased sandwich tins
6. Bake for 20 minutes at 180 degrees
7. Ice with either butter icing or chocolate ganache

Day 3 Victoria Falls

Woke up at about 8, had breakfast and then lounged around the whole morning.


Shearwater Adventures picked us up and we travelled down a very bumpy road to go to the lion sanctuary. I felt a bit weary - as I realised that it doesn't matter how young these cubs are, they are still wild animals. After the obligatory talk on how to behave and act around the cubs, we were issued a stick and headed off to go and find our little companions. We walked about 200m and well, there they were. They were beautiful, two males and a female. It was so hot that they really wanted nothing to do with us. Only when the guide lead them home did they get all excited and started hotfooting down the path to their enclosure. It was truly a stunning and surreal experience to touch and walk side by side with one of the planets most majestic animals. It was also healing fro one's soul.

We then went for a ride on elephant back, which was also great. Had a sore backside after the hour long trek, but it was great being one with the elephants. We fed them elephants snacks afterwards and were then whisked away fro a night game drive. We saw rhino, buffalo, marabu storks, buck and zebra. The rhino were absolutely magnificent! After the drive, we went for a delicious bush dinner. It was great! The people we met and the guides were 5 star!

I was very sad to leave this little piece of paradise behind.
But make no mistake, I will be back! 

Day 2 Victoria Falls

Today, we went to the Falls. We arrived at about 9am and paid R160.00 pp to get into the park. This was the discounted rate - see being a South African passport holder DOES have some advantages! We walked through the forest and rounded the corner, where we saw a statue of David Livingston. We then took a few steps forward and what greeted us was possibly the most magnificent sight that I have ever seen. The Falls were in full force, crashing over the edge of the cliff. The spray is so powerful that you need a raincoat and umbrella so that you do not get soaked (however we were drenched, but it is all part of the experience!). We walked the full length of the park and finished at the railway bridge.

We spent the rest of the afternoon by the pool.


At about 3pm we were picked up to go cruising on the mighty Zambezi River. We met so many new people and laughed so much that this was one of my favourite moments on this trip.

We ended our day with a scrumptous 4 course dinner with our new friends Pete & Rosemary.

SALMON FISHCAKES

250g Peeled Potatoes
1 egg, beaten
3 Spring Onions, finely chopped
1 inch piece of root ginger, peeled and grated
60g fresh breadcrumbs
250g salmon fillets, skinless and cut into cubes
2tbsp snipped chives
2 tbsp chopped parsley
Zest & juice of 1 lemon
100g dried breadcrumbs
Sunflower oil for frying


1. Boil the potatoes and mash
2. Mix in the egg, spring onion, ginger, fresh breadcrumbs, salmon, chives, parsley, lemon juice and zest.
3. Season mixture to taste
4. Using your hands, form the fish cakes and coat them in the dried bread crumbs
5. Heat oil and fry for about 5-6 minutes, flip over and brown the other side.
6. Served with a wedge of lemon and a leafy green salad

Stanley and Livingstone Hotel Victoria Falls Zimbabwe

Boma Restaurant Drums

Boma Restaurant Victoria Falls Zimbabwe.mp4

VICTORIA FALLS

Arrived in a scorching hot Zambia just after lunch. There is nothing fancy about this airport. We got off the plane and walked into the arrivals terminal where we were met by extremely friendly customs officials. After getting our passports stamped, we waited for our luggage to be collected from the hull of the plane (you can watch this through the window), thrown onto the back of a tractor with a trailer and then driven to the window where the creaky, old conveyor belt is (the distance is about 200m). Once this old beauty is cranked up to life, the guy on the other side of the wall, unceromoniously throws the luggage onto old Bertha. Thank heavens our luggage wasn't lost!  Grabbed the bags and hotfooted outside to find our transfer.

We were met by Elvis from Shearwater adventures. We clambered into the waiting mini van and trundled off down the street towards the Zimbabwean border. We went through the border without a hitch and were met by the spray of the legendary "Smoke that Thunders" or as the locals fondly call it "Mosi - oa - Tunya". We had not yet laid eyes on the wonder that was around the cliff top, but Brad and I knew that when we eventually got to the Falls, it would be a life changing experience.

We drove through the poor town of Victoria Falls - quite disturbing to have all these opulent 5* Hotels amongst so much poverty, and turned onto a dirt road towards our hotel - the stunning Stanley and Livingston Hotel. We were met by Moline,(and a cool towel to wipe our faces and hands and a refreshing drink), who was so welcoming from the minute we stepped foot onto the welcome mat.

After the formalities we were shown to our room and wow, were we impressed. So stunning that I for once was speechless!
See below to also have the wind knocked out of your sails!



After having a rest and a walk around the stunning grounds, Shearwater Adventures picked us up to take us to the well known Boma Restaurant. What an evening! Food was amazing, the entertainment was truly African and the Curio's dirt cheap. The food was all traditional fair, with a little bit of western grub thrown in for the faint hearted. The buffet consisted of warthog, crocodile, ostrich, eland, different game pate's, traditional salads, nuts and vegetables. For those who were not so frightened, mopane worm stew was the order of the day, and you were rewarded for your bravery with an authentic Mopane Worm certificate!
For guests who were a bit picky, the usual spread of chicken, steak and sausages were available too.

We had a fabulous meal with our Polish and Chinese counterparts, did a bit of drumming and dancing and climbed onto the waiting bus feeling somewhat culturally richer.

The first day was spectacular and I knew that the next 2 days would be unforgettable!

Steak Diane by Gordon Ramsay

How to Make Mayonnaise by Gordon Ramsay

Hollandaise Sauce

Long Weekend!

Good Morning Chickens!


Hope you are all ready for the awesome long weekend ahead! Unfortunately rain has been forecasted for the weekend ( not sure how accurate the weather service is these days), but there are still tons of things to do. Movies, DVD's, ten pin bowling, reading...


Just a heads up that there will be no blog posts until Wednesday next week due to the fact that I will be in Victoria Falls. Not to worry, will post plenty of pictures and tell you all about it!


If you really are at loose ends, give this great lasagne with a twist a try! Thanks to Nigella for this recipe!

MEXICAN LASAGNE

SAUCE


15ML GARLIC OIL
1 ONION CHOPPED FINELY
1 RED PEPPER CHOPPED
2 CHILLIES, CHOPPED FINELY
1/2 tsp SALT
30ML FINELY CHOPPED CORIANDER
800G TINNED CHOPED TOMATOES
1TBLSP TOMATO SAUCE


FILLING


800G TINNED BLACK BEANS
500G SWEETCORN
250G CHEDDAR
8 TORTILLA


METHOD

1. Preheat oven to 200 degrees
2. Heat the oil in a pan and fry the onions, peppers and chilli. Add the salt and cook gently until soft. add the chopped coriander.
3. Add the tinned tomatoes, swill the cans out with water and add this too. Spoon in the tomato sauce and simmer.
4. Mix the drained black beans and sweetcorn in a bowl. Add the grated cheese and mix.
5. Assemble the lasagne by spooning a third of the salsa mixture on the bottom of an oven proof dish.
6. Layer 2 tortillas so that they cover the sauce
7. Add a third of the bean and cheese mixture and some more salsa and another 2 tortillas
8. Continue this process until the tortillas are finished.
9. Sprinkle with grated cheese and bake in the oven for 10 - 15 minutes.
10. Slice like a pizza and eat with guacamole 

How To Make Nachos Video, Chicken & Cheese Nacho Recipes

Quick & Easy Nachos

Easy Nacho's

This recipe is for my great friend, Sam!

1 packet of Bandito's Nacho's
500g Chicken Breasts cut up finely (you can marinate chicken in some BBQ sauce for some extra zing)
+- 300g grated cheddar cheese (all depends on how cheesy you like your nacho's)
100g sliced jalepeno's
1 container of guacamole
1 bottle of Tomato relish
250ml sour cream

1. Fry your chicken until golden - season to taste
2. Arrange your nacho's on an oven proof dish
3. Sprinkle the chicken and sliced jalapeno's onto the nacho's
4. Cover with cheese and bake in the oven for about 15 - 20 minutes at 180 degrees or until the cheese is bubbling
5. Served with guacamole, tomato relish and sour cream

Alternatively you can make some savoury mince instead of chicken. Sprinkle the mince over the nacho's with a tin of refried beans, jalapeno's and cheese and VOILA, mince nacho's!

Mango Smoothie

1/2 Cup Orange Juice (100%)
1/2 a ripe mango
Honey to taste
1/2 cup Ice

Blitz the Orange Juice, Mango & Honey
Add ice and liquidize until smooth.


Mmmm, nice and refreshing!

Healthy Eating for Children

Most of us have kids, but do we really know what's good for them? Here are some basic guidelines for healthy eating for our little ones:

• Enjoy a variety of foods - foods that make up your daily eating plan should supply the key nutrients needed by your body. Kids need regular meals and snacks.
• Drink lots of water - 6 to 8 glasses a day is a must! Every part of our body consists of water and these parts lose water daily, so it's very important to top up!
• Chicken, fish, milk, eggs and meat can be eaten daily - These foods provide the proteins and minerals that are important for young children and teens to grow. Dairy is important for strong teeth and bones.
• Starch foods should be the basis of most meals - There are tons of vitamins and minerals in bread, rice and cereals. Very important for growing children.
• Eat plenty of fruit & veg daily - Aim for 5 servings per day. Eat them raw or cooked or as an accompaniment to a meal.
• Be active - make sure your child is active. Too many kids are plonked in front of the telly. Not good, Mom & Dad! Our kids need to be active, be breathing fresh air and playing with their friends.