How to make a 5 minute Chocolate Cake

How to make a 5 minute chocolate cake

You will need:
 4 tbsp Plain Flour
 2 tbsp Cocoa Powder
 4 tbsp Caster Sugar
 1 Egg
 3 tbsp Milk
 3 tbsp Sunflower Oil
 Chocolate Chips
 Vanilla Essence
 1 Mug
 1 Tablespoon
 1 Microwave

Step 1: Getting Started

In a mug, combine 4 tablespoons of plain flour, 2 tablespoons of cocoa powder and 4 tablespoons of caster sugar. Give it all a good stir. Now add an egg and mix it up a bit more. Make sure it’s all well combined before moving on.

Step 2: More Ingredients
Stir in 3 tablespoons of milk and 3 tablespoons of sunflower oil. Add some chocolate chips and a splash of vanilla essence.

Step 3: Mix it up
Now give it another stir.

Step 4: Microwave
Put it in the microwave for 3 minutes at 1000 watts. No liquid nitrogen in sight, just simple, delicious microwave chocolate cake in five minutes flat.

Time to enjoy your microwave cake in a mug. Make sure you share this unique cake recipe with friends and family!
http://uk.lifestyle.yahoo.com/how-to-make-a-5-minute-chocolate-cake.html

Chocolate Brownies

Chocolate Brownies

You will need:

• 250 g caster sugar • 180 g plain chocolate drops • 180 g soft butter • 110 g plain flour • 1 vanilla extract • 3 eggs • some butter for greasing • 150 g walnuts • Baking parchment • Baking tin • Oven gloves • Heatproof bowl • Small saucepan • Wooden spoon • Large mixing bowl • Teaspoon • Tablespoon • Spatula • Whisk • Sharp knife • Pallet knife 

Serves: 10

Oven Temperature: 160° c - 320° f
    

1. Grease the side of the tin by rubbing with a kitchen towel dipped in a little soft butter, line with a square of baking parchment. 

Turn on the oven, and set it to 160 degrees Celsius, or 320 degrees Fahrenheit.

2. Fill the saucepan with a little water, and sit a heat proof bowl on top. The bottom of the bowl should not touch the water, and definitely not the bottom of the saucepan. Remove some of the water if this is the case. 

Cut the butter up into small pieces. Place them in the bowl and add the chocolate.

3. Put the saucepan over a low heat. Make sure the saucepan handle is facing away from you, so you don't knock it. The chocolate and butter will gently melt over about 10 minutes. Don't be tempted to stir! This will solidify the chocolate, and you won't be able to melt it again after that.

4. When completely melted, stir gently with a wooden spoon. Turn off the heat, remove the bowl from the pan and leave it to cool.

5. Put the 3 eggs, 250 grams of sugar, and 1 teaspoon of vanilla extract into a large bowl. Whisk together.

6. Fold in the cooled chocolate mixture.

7. Now add 110 grams of plain flour. Use a method called cutting and folding to mix it, moving the spoon in a figure of 8. This helps to keep the mixture light and airy. If you would like, add 150g chopped walnuts, again using the cutting and folding action.

8. Put the mixture in a tin and smooth the top over evenly. Bake at 160 degrees Celsius for 20 to 30 minutes. If you can, set a timer to make sure they don't overcook. Check after 20 minutes. The chocolate brownies should still be soft but not springy.

9. Remove the chocolate brownies from the oven and leave to cool in the tin for at least 30 minutes.

10. Cut into squares with a sharp knife. Lift the baking parchment from the tin, and use a pallet knife to transfer the chocolate brownies to a serving plate.

Source - Yahoo

Easy red Thai chicken curry

Simple spicy Thai curry dish…

Preparation time: 3 mins

Cooking time: 10 mins

Serves: 4 people

Ingredients 

• 1tbsp vegetable oil

• 3tbsp red Thai curry paste

• 4 chicken breasts, around 600g (1lb 5oz), sliced

• 400ml can coconut milk

• 300ml (½ pint) hot chicken or vegetable stock

• Juice of 1 lime

• 200g pack of mixed baby corn and mange tout

• 2tbsp freshly chopped coriander

Directions
1. Heat oil in a wok or large pan; add curry paste. Cook for 2min, add chicken and brown. Add coconut milk, stock, lime juice and baby corn.
2. Bring to boil, add mange tout, reduce heat and simmer for 4-5min until chicken is cooked. Add coriander. Serve immediately.
Cooks tips
If your curry ends up too thick, thin it down with 300ml (½ pint) of water or stock and heat gently to serve - Thai curries are meant to be more soup-like. Keep the pan covered and don't let the sauce evaporate. Simmer only for as long as the meat takes to cook.

Source: - Yahoo Recipes.

Chocolate marble cake

Chocolate Marble Cake

 Ingredients:

• Softened Butter  - 225g 
• Caster Sugar - 225g 
• Eggs - 4 
•  Self-Raising Flour - 225g 
• Milk - 3 tbsp. 
• Vanilla Extract - 1 tsp. 
• Cocoa Powder - 2 tbsp. 

Method of Preparation:

1.   Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.

2.   Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.

3.   Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

Excellent Creme Caramel

Ingredients

110g (4 ounces) caster sugar

2 tablespoons tap hot water

150ml (1/4 pint) milk

275ml (10 fl oz) single cream

3 tablespoons brown sugar

4 eggs

3 drops vanilla essence Preparation method 1. Preheat the oven to 150 degrees C (Gas Mark 2). 2. To make the caramel, melt the caster sugar in a medium saucepan until it bubbles and darkens, a little darker than golden syrup. Take of the heat and stir in the water, CAUTIOUSLY! IT WILL SPIT. Stir until smooth and pour to coat a 1 1/2 pint souffle dish, swirl round the sides. 3. To make the custard, heat milk and cream in a saucepan until steaming hot. Meanwhile whisking the brown sugar, eggs and vanilla in large bowl. Whisk the steaming hot milk into to the mixture. 4. Pour custard mixture into the souffle dish. Place souffle dish in a roasting dish in oven and pour hot water into it to make a 'bath'. 5. Bake for 1 hour in the preheated oven, or until the custard has an even jiggle. 6. Cool to room temperature, then chill in refrigerator, preferably overnight. Run a knife around the edge, give it a little shake to loosen. In one movement (with plate over top of dish), turn out.