Give-away contest...

This box of chocolate is for winner Give-Away contest tuan punya blog 'Kurasakan Something" www.eqbalzack.com

Hope both tuan punya blog & winner GA happy with the sponsored gift.

Die Hard Chelsea Fan

You can have your child's birthday cake made to order, for a unique and very special birthday.

This Chelsea Birthday Cake, was specially baked for a 'die-hard' Chelsea Fan...

...adik Shakhir...who turns 11 on Saturday...Chocolate Sponge Cake, coated with vanila buttercream, and covered with fondant.

Thanks Leen for yet another order...!

Chocolate Mud Cake

This is a soft, dense mud cake with a rich ganache icing. You can serve the cake on its own or with cream and ice cream. Slices of the cake can be microwaved before serving to melf the ganache and form a chocolate sauce.

I use a combination of milk and dark chocolate in both the cake and ganache

Chocolate Mud Cake /

250 gm chocolate (125 gm dark chocolate and 125 gm milk chocolate) / 250 gm butter (if using unsalted butter, and 1/4 teaspoon salt with the butter) / 1 teaspoon instant coffee granules/powder / 3/4 cup water / 2 cups plus 2 tablespoon plain flour / 1/4 cup plus 2 teaspoon cocoa powder / 1/2 teaspoon bicarbonate of soda / 2 1/2 cups caster sugar / 4 large eggs / 2 table spoon vegetable oil 1 teaspoon vanilla extract 1/2 cup butter milk (if you do not have buttermilk, you can substitue it with: 1 table spoon vinegar add to 1/2 cup fresh milk - leave it for 5 mins)

Ganache: 150 gm milk chocolate / 150 gm dark chocolate / 1/3 cup thicken cream

Method:

Preheat oven to 160 degrees. Grease the side and base of 8 inc round baking pan. I use a springform pan for easy removal of the cake. Line base and side of the pan with baking paper, extending the paper a few centimeters above the top rim of the pan.

Place 25o gm chocolate, butter, coffee and water in a large saucepan over low heat, stiring occasionally. When chocolate and butter have melted, remove mixture from heat and allow to cool to lukewarm/room temperature.

Sift the flour, cocoa powder and bicarbonate soda together into a very large bowl. Add the caster sugar to the bowl with the flour mixture, and stir the ingredients together until well combined - I prefer to use a whisk to stir ingredients together. In a medium bowl, place eggs, oil, vanilla and buttermilk.Whisk the wet ingredients together until well combined. Add the egg mixture to the flour mixture and stir until well combined. Add the chocolate mixture to the egg and flour mixture in a three batches, stirring until combined after each addition. Bake about 1 hrs 30 mins. Insert skewer - if it comes out clean or with moist crumbs (not gooey batter) attached, the cake is ready. Remove cake from oven, cover with a clean towel and allow to cool in the pan. When the cake has cooled to room temperature, remove it from the pan. The top surface of the cake will probably have a cruncy crust, you may wish to trim off - Me, I am not bothered - wastage...!

Make ganache - Spread over cake.

Ganache:

Place chocolate and cream ina medium heavy-based saucepan over very low heat. Stir frequently, and remove from heat when chocolate has just melted and mixture is smooth. If necessary, allow ganache to cool slighly a room temperature to obtain a spreadable consistency.

Enjoy...!

Rosemary, Chive and Thyme Potato Bread

This weekend I found myself staring out the kitchen window at the abundant rosemary growing in my backyard 'garden' (its more like in a potty pot...!). What could I possibly do with them, I wondered, except eat them on roasted chicken or potatoes? And how many roasted chicken or baked potatoes can I eat before I never want to see another spud again?

Then it occured to me that I've made bread before, so why not add rosemary to the bread? And, heck, while I'm at it, why not throw in some other tater toppings like sour cream, fried sliced sausages & onions, and other herbs like chive and thyme and have a full-on Baked Potato Bread..!

By the time I had second thoughts about it, all of the ingredients were mixed together. But you know what? It turned out excellent, the perfect accompaniment to a bowl of hot mushroom soup on a rainy day! Enough blabbing - on to the recipe!

Rosemary, Chive & Thyme Potato Bread

½ cup mashed potatoes

3-4 cups all purpose flour

¾ cup lukewarm water

½ cup sour cream

2 teaspoon instant yeast (dry yeast)

1 teaspoon salt

½ cup sausages (thinly sliced and fried)

½ cup big onion (thinly sliced and fried)

¼ cup chopped fresh rosemary

¼ cup chopped chive

Few sprigs of thyme

Method:

Fry the thinly sliced sausages and onions together until golden brown, remove them from heat. Mixed the mashed potatoes, yeast, salt, and 2 cups of the flour together in a large mixing bowl of an electric mixer. Add the sour cream, water, rosemary, chive and thyme and fried sausages & onion, and mix together until all ingredients are combined. I also mixed in the oil from the fried sausages/onions, which there was about a table spoon of in the pan, because it improves the flavour of the loaf. At this point, you'll have a very wet, sticky mess, probably more of a batter than dough. Add additional flour or a handful at a time and mix or knead it in.

Once you have combined the ingredients well and gotten the balance of flour and water to a level that seems acceptable, return the dough to a well-oiled bowl. Cover the bowl with plastic wrap or damp towel and allow the dough to rise for 1 1/2 hrs at room temperature or until it has double it size.

Remove the dough from the bowl and shape the loaf.

You probably could add more flour and make an acceptable loaf of bread with a drier dough, but I've been finding that I get better results the wetter I am able to leave it. But this really is an art, not a science, so use our own best judgement.

At this point you need to shape the loaf, cover it loosely and let it rise until it double in size again - say about 30-45 minutes. You could put it in a greased baking pan and let it rise and bake it in those. I wanted round loaf, so I put it on a lined baking tray.

While the loaf is rising again, pre heat the oven to 350.

When it has doubled in size, put the loaf in the oven to bake. I baked it at 350 for 20 minutes and then reduce the temperature to 200 and baked it for another half hour. The loaf is done when it is nice and brown on the outside and sound hollow when tapped on the bottom. For me it took about more or less an hour.

And there you have it....!

The bread was wonderful while still warm with a bowl of soup, but I actually think I preferred it the next day cold. With the fried sausages and onions and sour cream, there was plenty of fat in the bread, so it did'nt need to be buttered, just plain it was rich and moist dough.

Enjoy..!

... more chocolate cuppies...

School order...

Moist Chocolate-Chips cuppies with Orange-Chocolate Buttercream and Ganache toppings

Moist Chocolate Cuppies with Vanilla Buttercream and Ganache toppings

Mummy who....what...???

Who am I...?

Mummy-who-cooks...?

Mummy-who-bakes...?

Mummy-who-sews...?

Mummy-who-beads...?

Mummy-who-nags... (my daughter's came out with this ..!)

Last but not least...

Mummy-who-thinks...

...who am I...

...the answer is...

... all of the above...!

Yeah...!