Monthly Archives: March 2013

Beef, Asparagus and Pepper Rolls

Makes 48

  • Rolls can be prepared a day ahead.
  • Freeze:  Uncooked roll can be frozen.

 

  • 1                   lb rump steak
  • 3                   tsp Worcestershire sauce
  • 2                   tsp seeded mustard
  • 1                   medium bunch (12 spears)
  •                      fresh asparagus
  • 1                   red pepper
  • 2                   tbsp oil

Instructions

  1. Wrap steak in plastic wrap, freeze for about 20 min or until partially frozen.
  2. Remove plastic, cut steak into thin slices.
  3. Combine steak, sauce and mustard in a bowl, cover refrigerate 30 min.
  4. Cut asparagus and pepper into 5 cm strips.
  5. Boil, steam or microwave asparagus and pepper until just tender, drain.
  6. Wrap a piece of steak around a piece each of asparagus and pepper.  Secure with  toothpick.  Repeat with remaining steak, asparagus and pepper.
  7. Just before serving, heat oil in a pan, add rolls, cook until well browned all over.

Chocolate Oblivion Cake

This cake is rich, each serving is 487 cal. and it is time consuming but it is worth making it.
I found this recipe in the First Magazine  a few years ago.

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Work Time 2 hours
Total Time 4 hours 

Serves 24

  • 2-1/2                  tsp instant espresso
  •                           or coffee
  • 2                        cups cake flour
  • 3 -1/4                 cups sugar
  • 3/4                     cup unsweetened cocoa
  • 1-1/4                  tsp. baking powder
  •                           pinch salt
  • 8                        eggs
  • 1                        cup sour cream
  • 1/2                     cup butter
  • 2-1/2                  tsp vanilla
  • 15                       tbsp butter
  • 12                       oz semisweet chocolate
  • 3                         oz unsweetened chocolate
  • 1 1/2                   cups whipping cream

Instructions

  1. Heat oven to 350 degrees.
  2. Grease 2 – 9 inch cake pans.
  3. Dissolve espresso in 1 cup hot water.  Cool
  4. Combine flour, 1-1/2  cups sugar, cocoa powder, baking soda, baking powder and 3/4 tsp. salt.
  5. Add espresso, 2 eggs, the sour cream, butter and 1 tsp vanilla.
  6. Beat on medium speed 2 minutes.
  7. Pour into pans.
  8. Bake until cake pulls away from sides of pan, 25 to 30 minutes.
  9. Cool on the racks 10 minutes.
  10. Remove from the pans.
  11. Cool completely.

Chocolate Mousse

  1. Chop 9 oz semisweet chocolate and the unsweetened chocolate.
  2. Melt 12 tbsp  butter over low heat.  Turn off the heat, stir in chopped chocolate until smooth.
  3. Separate remaining 6 eggs.
  4. Gradually beat 3/4 cup sugar into yolks.  Slowly beat in 1 tsp vanilla and the chocolate mixture.
  5. Beat the egg whites with a pinch of salt they hold soft peaks.  Gradually beat in 6 tbsp of the sugar and continue beating to stiff peaks.
  6. Gently fold the whites into the chocolate mixture.
  7. Beat 3/4 cup of cream until almost stiff and fold into the chocolate mixture.
  8. Set aside 4 cups of this mousse.
  9. Refrigerate the remaining mousse.

To Assemble the cake

  1. Cut the cakes in half horizontally to make 4 thin layers.
  2. Put two layers on separate plates.  Spread each with 2 cups of reserved mousse.  Chill until firm, about 20 minutes or freeze 10 minutes.
  3. Top each with a second cake layer and refrigerate. 
  4. Beat remaining 1/4 cup cream with 1/4 cup sugar and 1/ tsp vanilla until stiff.
  5. Spread the whipped cream over one of the layered cakes.  Chili until firm, about 30 minutes.
  6. Top with the second layered cake .  Chili until firm, at least 20 minutes.
  7. Stir the remaining mousse to soften and spread over top and sides of cake.
  8. Melt the remaining 3 oz semisweet chocolate with the remaining 3 tbsp butter over low heat.
  9. Drizzle the melted chocolate over the top and around the edge of the cake.

Strawberry Shortcake Jelly

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For the strawberry Jelly

  • 1-1/2            lb strawberries
  • 1/2               cup sugar
  • 1/2               cup cold water + 3 tbsp
  • 2                  lemons(juice of lemons)
  • 1-3/4            tsp unflavored gelatin

For the Panna Cotta

  • 2                  cups Homo milk
  • 1                  cup whipping cream
  • 1/4               cup sugar
  • 1-1/2             tsp vanilla essence
  • 2-1/2             tsp unflavored gelatin
  • 3                   tbsp cold water

          1                  Sheet Pound Cake

Instructions

Strawberry Jelly

  1. Puree strawberries, sugar,  and 1/2 cup water in a food processor.
  2. Press through a fine sieve into a bowl.
  3. Stir in lemon juice.  (You should have 2 cups of liquid).
  4. Sprinkle gelatin over remaining 3 tbsp water, and let stand until softened, about 5 min.
  5. Heat half cup strawberry puree in a small saucepan over medium-high heat.
  6. Add softened gelatin, stirring, to dissolve.
  7. Stir into remaining strawberry puree.
  8. Divide among 8 six oz rounded teacups or ramekins.
  9. Refrigerate until almost set,  about 1 hour.

Instructions for Panna Cotta

  1. Stir together milk, cream, sugar and vanilla in a medium saucepan. Bring to a simmer.
  2. Remove from the heat,, and let it stand for about 10 min.
  3. Sprinkle gelatin over cold water, and let stand until softened, about 5 min.
  4. Bring milk mixture to a simmer.
  5. Add softened gelatin and stir until it dissolves.
  6. Strain through sieve set over a bowl of ice-water bath.
  7. Stir in vanilla essence.
  8. Let cool, stirring until just beginning to set, 10 – 15 min.
  9. Divide among teacups.
  10. Cut 8 rounds of pound cake to fit into the teacups and place 1 inside each cup.
  11. Refrigerate until set.  8 hrs or overnight.
  12. To serve dip teacups in hot water, 15 sec until gelatin loosens, and invert quickly.
  13. Serve with fresh strawberries.