How to make a red velvet cake.. Differently!


For my second post I thought it’d be nice to give you a good option as its half term (spring break) for the kids and it’s such a lovely day in London, this one is perfect for picnics!

Ingredients:
125g butter, softened
300g caster sugar
63eggs
1 tablespoons red food colouring
1 & 1/2 tablespoons best quality cocoa powder
180g plain flour
250ml buttermilk/milk
1/2 teaspoon vanilla extract
Pinch of salt
1/2 teaspoon bicarbonate of soda
2 bars of chocolate

Always start your baking by preparing the things you will need at the end of your mixing so have your cake tin lined with baking paper (I put something inside the tin to keep the paper weighed down).

20130402-111130.jpg

Preheat the oven to Gas Mark 3/ 170 C

20130402-111137.jpg

Whenever there is butter and sugar in a recipe, be sure to use room temperature butter because you’ll have to cream them together and having a softer butter makes this easier.

20130402-111746.jpg

You then want to add your eggs in one at a time and mix well after each one

20130402-111922.jpg

And your mixture will begin to look like this

20130402-111931.jpg

Add your cocoa powder and food colouring and mix until it begins to look a vivid red colour! I used a food colouring powder as that’s all I had

20130402-112026.jpg

Add your salt, vanilla extract and bicarbonate of soda to the mixture

20130402-112301.jpg

Then add a little of your milk/buttermilk and flour alternately, mixing well between each addition

20130402-112352.jpg

Pop the mixture into your cake tin and put in the preheated oven

20130402-112453.jpg

I left my cake in the oven for over an hour (it is quite a low heat, though)

20130402-112639.jpg

When you take the cake out, it’ll be a gorgeous bake with a few cracks on the top if its anything like mine. Stick a clean knife in and out and if the knife comes out clean, your cake it ready!

20130402-112716.jpg

Because I’m a chocoholic, I melted 2 bars of chocolate (I used Galaxy cookie crumble and plain Dairy Milk). I then carved a hole in the middle of the cake and poured the melted chocolate within the whole and spread the other bar of chocolate all over the top. To help the chocolate set, I put the cake in the fridge using a bowl to prop it up so that the chocolate in the middle didn’t pour out.

20130402-113110.jpg

And you can then enjoy…

20130402-113141.jpg

Advertisements

Cooking BBQ.. Pakistani/ Indian style!


The main ingredients that go into a BBQ are smoke and a lot of fire.. But when you’re Asian, like me.. You need SPICE IN YOUR LIFE! And I don’t mean baby, posh, sporty, scary and ginger!

We made a large variety of BBQ and I’ll give you a run down of the spice we used, as well as some stations which I think would taste good!

Vegetarians.. IM SORRYYYYYYYYYY!!

Ok so the menu consisted of:
Lamb tikkas
Chicken tikkas
Whole boneless chicken
Prawn skewers
Kebabs
Salad
Various sauces

1.) LAMB TIKKAS!!! These were the best.. Hence their poll position in my recipe guide! So my aunt got lamb tikkas which were pre-cut from the butchers who were more than happy to cut if for us since we spent about £100 on meat :)

The lamb tikkas were marinated for about 18 hours in about 3- 4 whole lemons which were juiced, 2- 3 table spoons of olive oil and 1 table spoon each of grated garlic and ginger. Then theres the spices.. I’m sure no matter where you live, theres an Indian shop nearby which sells tonnes of colours and spices! You’ll need, 1 and half teaspoons of: red chilli, turmeric, chaat masala! Youll then just cellophane wrap it in a bowl and keep in the fridge to marinate! Before you’re about to Barby the suckers, dab a tiny bit of water around them and cook the
for about 5 mins each side until gorgeous and sizzling!

2.) Chicken tikkas! Exactly same way! In fact.. The boneless chicken was also done the same way! instead of adding the cumin though! We added black pepper for flavour! The chicken was BEAUTIFUL! Especially the whole chicken because it was soft and moist when we ate it! I would add around 5-6 lemons to the chicken though because it picks up the flavour better! Also, a good sauce on the side or chicken gives a lot of flavour!

3.) Kebabs! The spices used were chilli powder, cumin, turmeric, chaat masala! Chop up some very finely cut coriander and onion in their too! Add some garlic and ginger paste and allow your nose buds to go wild! Grab a skewer, roll the meat around and it and you have a yummy kebab! No measurements because it’s best if you add to your taste! I like them REALLY spicy! For about 1 kilo of meat, I would use more than 1 tablespoon of each spice! That’s far too much for some people!

20120822-205601.jpg

4.) The prawns were pre cooked because they were already pink when they were bought! We chopped up some peppers (Red and yellow) and we just alternated between prawn and pepper on the skewer! We allowed the pepper to burn a little and it tasted GORGEOUS! Literally like 3 minutes, changing the side every now and again!

20120822-205608.jpg

5.) Salad:
Lettuce
Cabbage
Peppers
Onions
Cucumbers
Boiled potatoes
Tomatoes
Kidney beans
Chick peas
Feta cheese
Nando’s Peri Peri sauce.. and WHAM BHAM THANK YOU MA’AM!

20120822-205619.jpg

6.) The sauces! Grab some fresh mint and grind this until like purée! Add some whole green chillies and salt to taste and mix with yoghurt! This makes an amazing sauce with chicken and lamb!

7.) For drinks we made Mojitos! We got some fresh mint, crushed ice and some flavoured soda water which we poured over the ice and mint and added a small slice of lime! Why added over??? We found the flavours were stronger and had a bite this way and kept us refreshed ALL DAY!

20120822-205638.jpg

THIS WAS THE MOST AMAZING BBQ EVER! We enjoyed it so much! Even though a lot of my family were constantly moaning about the sun (the ones which usually complain of it raining all the time!), I loved the weather! Hope you guys like the recipes! Make it your own and remember you can add and remove spice as you wish! So test one but of the meat and adjust the spice as you go

Powered by WordPress.com.

Up ↑