The best chocolate cake....EVER

Ok, maybe not ever, but I swear by this recipe. I originally discovered it when reading In My Kitchen: Food for Family and Friends by Annie Bell. It is a fantastic book, and this recipe is one of the many that I have tried.

Based on Annie's 'Cupcake Mountain' recipe, I have taken her chocolate version and added some vanilla. What makes the cake so light is the addition of beaten egg whites, which makes the cake very light and fluffy.

Here is the cake I made this morning; my house now smells of wonderful, sweet chocolate.



If you would like to try out Annie's recipe then see below. Alternatively you could buy her book - it's one of my favourites.

Annie Bell's Cupcake Mountain (the chocolate version) - with a splash of vanilla

225g Unsalted butter
225g Golden caster sugar
3 Medium eggs, separated (whisk the whites)
150ml milk
1tsp Vanilla extract
225g Plain Flour
50g Cocoa powder
2tsp Baking powder
1/4tsp salt

Method:

1. Heat the oven to 170C fan oven/180c electric/gas 4
2. Cream the butter and sugar together in a food processor; the mixture should turn almost white
3. Incorporate the egg, followed by the milk and vanilla extract. Keep beating until it is thoroughly mixed. Don't worry if it looks like it has split, it will all come back together once you have added the dry ingredients
4. Transfer the mixture to a large bowl
5. Sift the dry ingredients twice, and then incorporate (in thirds) in to the butter mixture
6. Whisk the egg whites until stiff and then fold in two goes in to the mixture (be as light as you can)

Either fill 24 cake cases or (and this is what I do) pour in to six cake cases for a quick treat and the rest in to a greased sponge loaf tin.

Bake the cup cakes for 15 - 20 minutes.
Bake the sponge loaf for 45 - 50 minutes. To check if the cake is cooked slide a thin knife in the centre, if there is no wet mixture on the knife it is ready.

I hope you enjoy it as much as I always do.

You can also turn this cake in to a wonderful lemon cake:

Replace the 50g of cocoa with 50g plain flour
Grate the zest of 1 large or 2 small lemons in to the butter mixture

Home Made- Brungiel Mimli

Gastro Gazette isn't only about the latest food news, it's also about sharing recipes that are special to me, my friends and family. To kick off the 'home made' series, I am introducing 'Brungiel Mimli' otherwise known as 'stuffed aubergines'.

This is one of the first dishes I remember my Maltese grandmother serving me: a massive plate with a giant purple aubergine stuffed with meat and topped with melted Parmesan. This really is a special dish, perfect cold in the summer and comforting steaming hot on a cold day.

This is a very filling dish and requires a very simple green salad on the side. If you are preparing this for a dinner party you can prepare the meat a day in advance (but don't add the egg) and then stuff and bake the aubergines before your party begins.

Brungiel Mimli - Stuffed aubergines

Ingredients:
2 aubergines
200g of minced meat (pork or beef)
Grated Parmesan cheese
1 onion
Garlic
Fresh basil
2 eggs
1 tablespoon tomato puree
Salt and pepper

Parboil the aubergines (you will be able to easily slide a knife in). Strain and cool. When cool slice each aubergine in half lengthways and scoop out some of the aubergine, leaving a hollow in the centre.

Chop the onion and garlic and fry until translucent. Add the meat and fry until nearly cooked. Add the aubergine pulp and tomato puree and season. Simmer until the meat is cooked and add some chopped basil at the very end.

Take off the heat and add the beaten eggs.

Place the aubergine shells on a lightly greased baking tray, fill with the mixture and sprinkle with Parmesan.

Bake at 220C/425F/Gas 7 for 30 minutes or until golden.

Want to learn more Maltese recipies? Click here.

BBC TWO's 'The Restaurant' Set To Return For A Third Series

Super-chef and restaurateur Raymond Blanc is returning to BBC2 for a second series of 'The Restaurant', the grueling competition in which nine couples fight to win the opportunity to open a restaurant with him.

After being trained by Raymond and his team, last years winners are gearing up to opening their own restaurant. Front of house Michele commented: "working with Raymond is a dream come true. His creative input is so important to us and we still can't believe our luck." Chef Russell continued: "We would recommend anyone with a passion for food to apply. It was tough at times but now we're incredibly happy and I love going to work every day."

Raymond Blanc

BBC2 want to hear from any couples who they think they have what it takes to run their own restaurant. Experience of working in the industry is not necessary, you just need to be passionate about food.

See below for full details on how to apply.

DO YOU DREAM OF RUNNING YOUR OWN RESTAURANT?

Raymond Blanc is once again on the lookout for a couple to join him in opening and running a restaurant.

Couples will be chosen to compete for this once-in-a-lifetime opportunity for the third series of BBC2’s The Restaurant.

www.bbc.co.uk/restaurant

Email: therestaurant@bbc.co.uk

Call: : 03700 104 515*

Application closing date: 31st March 2009

*Calls to this number cost no more than calls to 01 / 02 geographic numbers, although calls from mobiles may vary

Olive Magazine Voted 'Best Restaurant Guide'

I am very pleased to announce that my favourite food magazine, olive, has won the 'Best Restaurant Guide' award at the Rosemount Taste Awards 2009.



The monthly food magazine went up against specialist reviewers such as toptable, Eat London, the Luxe City Guides and Hardens to win the people's vote. Over 55,000 votes were cast at the awards, and just six winners received the Taste Award.

The outstanding winners were:

Winner of Restaurant Guides- olive Magazine

Winner of 'Culinary Inspiration' category - bbc.co.uk/food

Winner of 'Designers' category - Helen Amy Murray

Winner of 'Furniture and Textiles' category - Donna Wilson – 'Hue' Sofa for SCP

Winner of 'Interior Accessories' category - LSA- Hula tumblers

Winner of Innovative Food Delivery - Abel & Cole

Tanqueray Treat

If chocolate isn't your thing then you may be interested in trying out one of Tanqueray's limited edition Easter cocktails this spring. Teaming up with some of the country's leading style bars, Tanqueray have ensured that each cocktail is easy to make at home and full of intense flavour.

If you would like to try out these cocktails at home then check out the recipes below, or you can try them out at one of the following bars:

‘Charles’ Easter Treat’
Available at Brookes Cocktail Bar, Cardiff, CF10 1BR

Ingredients
• 37.5 ml Tanqueray gin
• 25 ml of Coriander infused sugar syrup
• 5 ml of Elderflower cordial
• A splash of fresh lime juice
• ¾ fresh raspberries

Instructions
Muddle the raspberries, lime juice and coriander infused syrup, add the elderflower cordial and the Tanqueray gin and shake. Fine strain into a chilled margarita glass.
(1.6 units alcohol)

‘Sugar and Spice’
Available at Rick’s Bar, Edinburgh, EH2 1LH

Ingredients
• 50 ml Tanqueray gin
• One handful of red grapes
• 3/4 sage leaves
• 20 ml lemon juice
• 20 ml sugar
• Tonic water

Instructions
Squeeze and drop grapes into a shaker, rip sage leaves and add all ingredients except tonic. Shake with ice, pour all ingredients including ice into a long glass, top with tonic water and garnish with sage leaves or grapes.
(2.2 units alcohol)

Sugar and Spice Cocktail

‘Tanqueray triple chocolate’

Available at Massis Bar, London, W2 6HY

Ingredients
• 35 ml Tanqueray gin
• 25 ml Godiva white chocolate liqueur
• 15 ml dark crème de cacao
• 50 ml milk and double cream
• Yolk of one egg
• Bar of milk chocolate

Instructions
Shake all ingredients (except chocolate bar) vigorously. Double strain into a martini glass. Garnish with coarsely grated chocolate on the top.
(2.6 units alcohol)

‘Tanqueray Honeysuckle’
Available at Menzel Bar, Sheffield, SN11 8NX

Ingredients
• 40 ml Tanqueray gin
• 10ml Aperol
• 3ml Crème de Peche
• One spoon of honey
• Squeeze of Pink Grapefruit
• One egg white (optional)

Instructions
Shake all ingredients and strain. Serve in a chilled Martini Glass.
(2.3 units alcohol)

Visit: www.tanqueray.com

Don't be an idiot, Drink Responsibly www.drinkaware.co.uk

Brazilian Tourist Board Launch Free Online Recipe Guide

If you are looking to create a dish with a difference tonight then you may want to take a look at Braziltour.com. The Brazilian Tourist Board website contains a comprehensive online guide, created by four top Brazilian chefs, that will not only provide you with in-depth recipes but also with full video demonstrations.

The dishes range from simple baking through to complicated masterpieces, but can be made with ingredients from UK supermarkets. Each dish reflects different regions of Brazil, from the cosmopolitan city of Rio de Janeiro to the African influenced cuisine of Salvador.

Visit www.braziltour.com today to find out more, or why not have a go at my pick of the day, Brazilian Bean Risotto.

Brazilian Bean Risotto

Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients:

2¼ pts chicken stock
15ml (1tbsp) corn or sunflower oil
50g unsalted butter
1 onion, chopped
2 cloves of garlic, chopped
150g smoked sausage or Chorizo, finely sliced
150g of smoked back bacon, diced
500g Arborio rice or any other Italian risotto rice
185ml dry white wine
75g freshly grated Parmesan cheese
1 x 400g can red kidney beans, drained and rinsed
4 kale or Savoy cabbage leaves
150g of pork loin steaks
1 red chilli, deseeded and finely chopped, plus extra for decoration



Place the chicken stock in a saucepan and place over a low heat, close to where the risotto will be cooked.

Heat the oil and half the butter in a heavy- bottomed pan and add the onion, garlic, smoked sausage and bacon. Cook over a moderate heat, stirring occasionally until the onion becomes translucent, then add the rice. Stir quickly and carefully until the grains of rice have absorbed the seasoning. Add the wine and cook the rice, stirring all the time with a wooden spoon and removing any rice that sticks to the sides and bottom of the pan, until all of the liquid has evaporated. Keep stirring the whole time and don’t forget to free the rice from the bottom of the pan to stop it from sticking.

When there is no more liquid in the pan, add a ladleful of stock, stirring all the time as described above. Keep adding the stock in batches, stirring continuously between each addition. After cooking the rice for 15 minutes, add the beans and chilli. Keep stirring and adding more stock, as the liquid becomes absorbed. Meanwhile, season the pork steaks with salt and black pepper. Place under a preheated hot grill and cook for 10-12 minutes, turning once. Keep warm.

Start trying the rice after cooking for around 20 minutes. It will be ready when it feels soft but firm in the centre. As this point approaches, begin reducing the quantity of liquid you add to the rice, so that when the rice is ready it remains slightly moist, but without much stock.

Remove from the heat, tear up half the kale or cabbage and add it to the risotto with the rest of the butter and the grated Parmesan. Add salt and freshly ground black pepper to taste. Chop the rest of the kale finely (chiffonade) and arrange it on the plates where the risotto will be served, making a nest with the risotto in the centre of the plate. Slice the pork steaks and place on top of the risotto and decorate with the extra chilli.

Serve immediately with extra Parmesan cheese.

Jus Rol Announces the face of British Pie Week 2009

Hurrah! It's British pie week.

The votes have finally been counted and the winner of the 2009 British Pie Week Challenge is the Keyston Game pie, created by Ashley Robins at the Keystone in Guildford, Surrey. A homely mix of mixed game, mushrooms and bacon topped with flaky pastry was the perfect winning combination.

Pie Guy, Ashley Robins

The winning game pie creator, Ashley Robins comments, “our game pie is a huge hit at the weekly Keystone Pie Night. Customers love the strong flavours pulled together in a hearty but exceptional value dish. All the game is sourced locally by our butcher, I cannot make them quick enough!”

If you would like to try out Ashley Robins winning pie then here is the recipe:

KEYSTONE GAME PIE

Ingredients:

2 tbsp olive oil
2 large red onions, peeled & diced
120g field mushrooms, sliced
120g smoked back bacon, diced
1 kg of mixed game meat (incl. venison, rabbit, pheasant & pigeon), boned & diced
1 clove garlic, peeled & crushed
Zest & juice of 1 orange
70ml port
300ml chicken stock
1 tbsp redcurrant jelly
4 bay leaves
30g plain flour
Salt & pepper to taste
1.2kg Jus-Rol shortcrust pastry
1 free-range egg, beaten
Round metal skillet, 33cm diameter

Method:

1.Heat a tablespoon of oil, brown the game in batches, keep on one side.
2.Heat the rest of the oil, sweat off the onions until starting to soften but not colour. Add the garlic, bacon & mushrooms and cook for a further 2-3 minutes.
3.Stir in the flour & cook for 2 minutes. Season well & stir in the bay leaves, orange juice & zest, redcurrant jelly, stock & port.
4.Bring to the boil, add the meat & simmer gently for 1 hour or until the meat is tender. Allow to cool.
5.Heat the oven to Gas 5.
6.Flour the inside of the metal skillet – do not grease. Roll out pastry base & press into the skillet, leaving an overhang of 1cm. Fill with the meat mixture. Roll out pastry lid & attach to the base using an egg wash. Press down edges with the end of a spoon. Cut a steam hole in the centre. Glaze with beaten egg.
7.Bake for 30 minutes on bottom shelf, followed by 30 minutes on top shelf, until the pastry is golden & the filling over 75°C.

Cut a generous wedge & serve with creamy mash, steamed savoy cabbage & red onion gravy.

British Pie Week in association with JUS-ROL pastry runs from 2 - 8 March 09.

www.britishpieweek.co.uk
www.thekeystone.co.uk