Mindy Belle

Life in the Country

Archive for the month “March, 2014”

Sweet Chilli Jam

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Ingredients

8 Red Peppers, deseeded and roughly chopped
10 Red Chillies, roughly chopped
4 cm piece of Fresh Ginger, peeled and roughly chopped
8 Garlic Cloves, peeled
400g can Cherry tomatoes
750g Golden Caster sugar
240 ml Red Wine vinegar

Method :
1. Tip Peppers, chillies with seeds, ginger and garlic into a food processor, then whiz until finely chopped. Scrape into a heavy based pan with
tomatoes, sugar and vinegar, then bring everything to the boil, turn down the heat and simmer for approx 50 mins stirring occasionally.

Cook until thick, Cool slightly and transfer into sterilised jars, then leave to cool.

Keeps for three months in a cool dark place.
Keep Refrigerated once opened.

Enjoy !!20140317_19290820140317_194604

Birthday Chocolate Mud Cake

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I have adapted the Layer cake recipe from my 50th Birthday Cake blog, using the chocolate mud cake only and covering this with Chocolate Ganache with some decoration.
This is a very large cake serves up to 50 people, super rich cake. Do not refrigerate as the cake will dry out.
You can fill this cake with a Berry Jam to add to the richness.
You will need a very Large Bowl to stir the mixture and a 35 cm tin from your favorite cookware store.

Ingredients

650g unsalted butter
650g plain chocolate
(70% cocoa)
100ml very strong
coffee- espresso is
ideal
3 tsp vanilla essence
650g plain flour
2 tsp baking powder
2 tsp bicarbonate of
soda
950g light soft brown
sugar
10 eggs
2 x 284ml/9½ fl oz
soured cream
Method
1.
Heat oven to 160C/fan 140C/gas
Butter, double-line and wrap the
sides of the 30cm deep-round cake
tin as before. Put the butter and
chocolate into a medium saucepan,
then stir over a low heat until melted
and smooth. Stir in the coffee and
vanilla.
2.
Sift the flour, baking powder and
bicarbonate of soda into the biggest
bowl you have
. Add the sugar,
breaking down any lumps with your
fingertips if necessary. Beat the eggs
and soured cream together in a jug
or bowl and pour into the flour mix.
Pour in the melted chocolate mix as
well, then stir with a wooden spoon
until you have a thick, even
chocolaty batter.
3.
Pour into the prepared tin and
bake for 2½ hrs – don’t open the
oven door before 2 hrs is up, as this
will cause the cake to sink. Once
cooked, leave in the tin to cool
completely. Wrap with cling wrap until you are ready to decorate.

Cook:
2 hrs, 30 mins
Plus cooling
Easy Serves 50

Melt Chocolate and Butter in a pan

Melt Chocolate and Butter in a pan

Rub Brown sugar into flour and remove all lumps then stir in sour cream and eggs mixture.

Rub Brown sugar into flour and remove all lumps then stir in sour cream and eggs mixture.

Chocolate melted add coffee and vanilla

Chocolate melted add coffee and vanilla

Pour into double lined buttered 35 cm Cake Tin

Pour into double lined buttered 35 cm Cake Tin

Bake for 2 hour before checking the middle. Do not open the oven for at least  2 hours.

Bake for 2 hour before checking the middle. Do not open the oven for at least 2 hours.

Decorate with Chocolate Ganache  and melted white chocolate writing.

Decorate with Chocolate Ganache and melted white chocolate writing.

Ganache:
Heat Cream in a small pan until just bubbling and pour over the chopped chocolate sit for a few minutes before you stir and cool for about 10 mins before pouring over cake.

Chocolate Ganache Proportions:

Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream.
Chocolate truffles: 2:1, two parts chocolate to one part cream.
Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream

Chocolate Croissant’s

Ingredients Puff Pastry & your favorite Chocolate

Step 1  Cut pastry triangle  Place piece of Chocolate

Step 1
Cut pastry triangle
Place piece of Chocolate

2. Roll Pastry over the piece of chocolate

2. Roll Pastry over the piece of chocolate

3. Finish the Roll then curve the ends

3. Finish the Roll then curve the ends

4. Folded ends

4. Folded ends

5. Brush with milk and Bake in a Hot Oven for 152 to 15 mins

5. Brush with milk and Bake in a Hot Oven for 12 to 15 mins

Baked and Golden Brown

Baked and Golden Brown

Enjoy !!!!

Enjoy !!!!

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