by Adam | Apr 14, 2017 | Featured, GloKitchen
Every Easter I swear that I will not over indulge on Easter Eggs and Chocolate, but all resolutions go by the wayside as I devour chocolate bite by bite. If you are going to indulge, do it in style with our scrumptious chocolate cake. You will feel you have died and gone to Heaven. Make it worth your while because Easter starts here:
Ingredients
For the cake
225g plain flour
350g caster sugar
85g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 whole eggs
250ml milk
125ml Bertolli Olive Oil (This will keep the cake moist and give a wonderful flavour)
2 tsp vanilla extract
250ml hot water
For the chocolate icing
200g plain chocolate
200ml double cream
Method
Preheat oven to 180C. Grease and line two 8in sandwich tins.
Place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will be very wet.)
Divide the cake mixture between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a knife inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
Run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake half
Place the cake to a serving plate and ice the cake all over with the chocolate icing, using a spatula.
Serve with some Double Cream for an extra special treat
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by Adam | Mar 31, 2017 | Featured, GloKitchen
Old wives tales are really true as we can’t be sure when a cold spell will set in until Summer is well and truly on our doorstep. Reserve this lovely Mushroom Stroganoff for those more chilly days or evenings when you want to warm up a bit, but still stick to your veggie promise.
Ingredients
1 tbsp Oil
1 Medium Onion, diced
1 Clove Garlic, crushed
500g Closed Cup Mushrooms
½ tsp English Mustard
1 tsp Paprika
250ml Vegetable Stock, made from stock cube
200ml Soured Cream
Juice of half a Lemon
Salt and Black Pepper
Method
Heat a frying pan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook gently until soft.
Add the garlic and cook for 2 minutes, add the mushrooms. Cook gently for 5-6 minutes, or until the mushrooms are tender
and golden-brown.
Add the mustard and paprika and mix well. Add the stock, stirring as you pour it. Simmer gently for 5 minutes.
Remove the mushrooms from the heat, stir in the soured cream along with the juice of half a lemon and mix it all together.
Add salt and pepper to taste.
Serve the stroganoff with boiled rice.
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by Adam | Mar 17, 2017 | Featured, GloKitchen
I am always am thinking about your pocket and your palette, and believe me this takes a lot of beating for taste and economy.
A quick and easy meal and full of taste a scrumptious Chicken in Black Bean Sauce. The ingredients are inexpensive and very healthy and you will find it easy to prepare and will go down a treat with the family or if you are entertaining. Great as a starter or a main to kick off the weekend.
Ingredients
2 tbsp oil
1 medium onion, sliced
2 red peppers, seeds removed, sliced
1 small garlic crushed
2 red chillies, de-seeded , finely sliced
4 small skinless chicken breasts cut into strips
4 spring onions cut into 1” slices
1 tsp cornflour
6 tbsp blackbean sauce from jar
2 tbsp dry sherry
75ml water
Small handful chopped fresh coriander
Method
Heat the oil in a large wok or frying pan, add the onion and pepper and stir fry for 1-2 minutes.
Add the garlic, chilli and chicken to the pan and cook over a very high heat for about 4 – 6 minutes, or until chicken is sealed and tender.
Add the spring onions to the pan and cook for a further minute.
Place the cornflour in a small bowl and add the black bean sauce, sherry and water. mix until well combined.
Add the sauce mixture to the wok and allow to thicken slightly.
Serve with boiled or steamed rice.
Enjoy
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