New recipes

Rita's chocolate fudge cake recipe

Rita's chocolate fudge cake recipe

  • Recipes
  • Dish type
  • Cake
  • Chocolate cake
  • Chocolate fudge cake

This is a dense and moist chocolate cake, reminiscent of fudge. Enjoy as is without icing, or for a truly decadent treat, ice with your favourite chocolate buttercream or ganache.

25 people made this

IngredientsServes: 12

  • 250ml water
  • 225g unsalted butter
  • 110g cooking chocolate, chopped
  • 250g plain flour
  • 400g caster sugar
  • 1/2 teaspoon bicarbonate of soda
  • 120ml soured cream
  • 2 eggs
  • 1 teaspoon vanilla extract

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm tube cake tin. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.
  2. Sift together into a large bowl the flour, sugar and bicarb. In a small bowl, beat egg slightly and combine with soured cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of double cream.
  3. Pour cake mixture into prepared tin. Bake in the preheated oven for 45 to 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.

Cake tins

Instead of the tube cake tin, you can use 2 (23cm) round cake tins or 2 (20cm) round cake tins. Adjust baking time as needed.

Recently viewed

Reviews & ratingsAverage global rating:(27)

Reviews in English (24)

Very easy to make...I doubled the portions to make a double layer cake. Awesome!!!!!-05 Jan 2013

by RAYCHEALL

This cake was very moist and tasty, though I feel it could use more chocolate than what was given on the recipes, maybe 2 oz. But, delicious! I used a chocolate glaze on top, too with powdered sugar, very tastey!-23 May 2002

by LOULOU73

Very easy to make. I ommitted the sour cream and only put in 1 cup of sugar as I couldn't get bitter chocolate only the normal dark kind, but it rose beautifully and tasted great.-13 Sep 2003


Block Reason: Access from your area has been temporarily limited for security reasons.
Time: Sun, 13 Jun 2021 1:53:25 GMT

About Wordfence

Wordfence is a security plugin installed on over 3 million WordPress sites. The owner of this site is using Wordfence to manage access to their site.

You can also read the documentation to learn about Wordfence's blocking tools, or visit wordfence.com to learn more about Wordfence.

Generated by Wordfence at Sun, 13 Jun 2021 1:53:25 GMT.
Your computer's time: .


INGREDIENTS

  • 1 1/2 Cups flour + 3 Tablespoons (all-purpose)
  • 1 Cup white sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. white vinegar
  • 1 1/2 tsp. pure vanilla extract
  • 5 Tbsp. vegetable oil
  • 1 Cup water
  • 1 1/2 cups semi sweet chocolate chips
  • 3/4 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • For a great easy chocolate frosting (my favorite) head over to THE YUMMY LIFE , for a ONE MINUTE FROSTING recipe!
  • For a dairy free frosting recipe , head over to Oh She Glows for a simple 2-ingredient chocolate fudge frosting recipe ! recipe from The Beating Hearth! (contains dairy)

Spiced Crazy/Wacky Cake Recipe

  • 1 1/2 cups flour + 2 Tablespoons (all-purpose)
  • 1 Tablespoons pumpkin spice
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 5 Tablespoons vegetable oil
  • 1 cup water

Lemon Crazy/Wacky Cake Recipe

Coffee & Kahlúa Crazy/Wacky Cake

  • 1 1/2 Cups flour (all-purpose)
  • 3 Tbsp. cocoa (unsweetened)
  • 1 Cup white sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. white vinegar
  • 1 tsp. pure vanilla extract
  • 5 Tbsp. vegetable oil
  • 3/4 Cup brewed coffee (cold or room temperature)
  • 1/4 Cup Kahlúa

Chocolate Mint Crazy Cake

  • 1 1/2 cups flour (all-purpose)
  • 3 Tablespoons cocoa (unsweetened)
  • 1 cup sugar (All purpose sugar - Granulated Pure Cane Sugar )
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 teaspoon pure peppermint extract
  • 5 tablespoons vegetable oil or canola oil
  • 1 cup water
  • Peppermint Buttercream Frosting - Vegan & Gluten Free, from Allergy Free Kitchens
  • One Minute Chocolate Frosting - with vegan and dairy free options, from the Yummy Life
  • 2-Ingredient Chocolate Fudge Frosting - dairy free, from Oh She Glows
  • You can double this recipe, just use a 9x13 baking pan.
  • Mix batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease your pan.
  • Mix batter in bowl to make cupcakes. Bake at 350 degrees f for approximately 13 mins. Oven baking times may vary - be sure to check with a tooth pick to make sure you do not over/under bake.
  • Head here for a GF Crazy/Wacky Cake recipe - Bob's Red Mill's Gluten-Free Wacky Cake
  • This cake is fun activity to do with kids.

S'mores Crazy Cake

  • 1 1/2 Cups flour (all-purpose)
  • 3 Tbsp. cocoa (unsweetened)
  • 1 Cup sugar (All purpose sugar - Granulated Pure Cane Sugar )
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. white vinegar
  • 1 tsp. pure vanilla extract
  • 5 Tbsp. vegetable oil
  • 1 Cup water
  • Hershey bars, regular size (approximately 4)
  • Marshmallows (size large or small, enough to cover top of cake in a single layer. I used large marshmallows and cut them in half)
  • Graham crackers, crushed (approximately 4 whole crackers)

Directions
Preheat oven to 350 degrees F.

Important: If you make this cake, be sure to use a heat-proof baking dish under the broiler - I DO NOT recommend glass, it could easily shatter - u se a metal baking pan.

Mix first 5 dry ingredients in a greased 8" square metal baking pan. Make 3 depressions in dry ingredients - two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Remove cake. While cake is still warm, top with Hershey bars, then top with marshmallows and broil until lightly toasted. Stay next to oven and watch - they toast very fast! Once toasted, pull from oven and top with crushed graham crackers. Enjoy!


CooksSalon.com

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources!

♦ Here’s what you’ll find when you scroll below ♦

♦ TIDBITS – put whaaaat in your cola / best rotisserie chicken / keeping ‘shrooms fresh CS MARKETPLACE SPOTLIGHT– grilled cheese mania FEATURED RECIPE– so good, so rich, so easy TIP– that’s a wrap THE WEEK – jammy eggs / spooky food / savory salteñas

TIDBITS

Newsy, schmoozy stuff for cooks

♦ Well, here’s a new one on me. But it won’t likely be for anyone from the south, and that’s combining peanuts and cola, Coke as most postings say, Pepsi when I saw it, and one online rebel mentioned Dr. Pepper. I was enlightened by North Carolina chef Vivian Howard in Season 1 of her PBS series “A Chef’s Life,” where the proper technique was on display. Open the glass bottle, take a few swigs, pour in the peanuts using your hand as a funnel – while the demo ended there, it seems then you either chew and sip or drink up before snacking on the peanuts.

Chef Vivian translated this into a dish of brined and cooked pork belly glazed with Pepsi that had been cooked down with brown sugar and lemon juice, all topped with freshly hulled peanuts that had been boiled in a salty county ham stock until they were “kind of tender.”

♦ The first paragraph in this MyRecipes feature, “How to choose the best grocery store rotisserie chicken,” reminds us there are so many ways to use this cooked and flavorful entree or ingredient, and may even give us a few new ideas. But of course we want to start with the best one possible and there are three ways offered that help us do just that. And not only is it a time saver, but also it says here that vs the cost of a raw chicken and the flavor ingredients, the rotisserie one is a better value. As a bonus there’s a recipe for a fine looking chicken chilaquiles casserole.

♦ Thanks Extra Crispy for cluing us in on how to Keep Mushrooms Fresh because we all know what can happen to those little guys in a matter of days. In addition to some good tips, and the reasons for them, two other things I found of interest. One kinda funny, as the author refers to the mushrooms having “a temperament.” The second kinda creepy, news that the sneaky fungi can continue to grow even after harvesting There’s a movie in there somewhere.

CS MARKETPLACE SPOTLIGHT

Grilled Cheese lovers, rejoice!

Because here’s an entire book of those comfort food wonders in all their golden glory. In the preemptively named “Grilled Cheese,” subtitled 50 recipes to make you melt, in addition to the preps you’ll also find a cheese guide, bread guide, and chat about putting it all together, along with some tips for the Perfect Grilled Cheese Sandwich.

And then there’s a substantial list of add-ins – such fridge finds as pickles, veggies, cured meats, condiments and sauces – to gussy up your classic version. Author Marlena Spieler likens it to accessorizing a little black dress.

In the recipes there are some good basic sandwiches, but you can also go fancy with others that tuck in such upscale groceries as truffle paste, green olive tapenade, radicchio. These leaped onto my do list: rare roast beef, blue cheese and watercress . . . and chicken club, cuban, and torta . . . individual muffalettas . . . and mozzarella, prosciutto and fig jam.

Btw, that last one is on the cover . Whichever one you might choose to make, as Spieler says, “Breakfast, lunch, dinner, after school, or midnight snack . . . all are the perfect time for a grilled cheese sandwich.”

FEATURED RECIPE

This full-of-good-stuff chocolate cake couldn’t be easier

Last week <10.04.19 Salon > our CS Marketplace Spotlight featured a charming book by caterer to the stars Mary Giuliani. While much of the food parts of the book focused on the title dish, “Tiny Hot Dogs,” dessert was by no means overlooked.

In fact in the opinion of some folks everything else may well be overshadowed by the chocolate cake in this book. It’s a recipe, Giuliani tells us, that was given to her mother by her good friend Rita in the 1970s. Thus the full name, “My Mom’s Friend Rita’s Chocolate Cake.”

All of the ingredients are the stuff of cravings. And it all just mingles in a bowl pretty much all at once, then into the pan, into the oven, stand on one foot then the other till it’s baked and cool enough to dive in.

As Giulani notes, “It’s a really quick, easy, no-skill required, half box mix, half homemade cake that leaves your crowd happy.” What more could we ask.

TIP

Wrap it up cuss-free

Make no mistake, I still use aluminum foil for certain tasks. But when I want a fairly airtight way to store food, now I use sticky wrap. But just among us chickens, the unwrapping can inspire some hearty sailor language.

So, here’s the way I do it now. Lay the sheet sticky side down on a work surface. Place the food in the center, then fold the far side toward you over the food.

Next fold over the the edge closest to you about an inch to create a narrow flap . Then then fold this side forward over the food, making sure to completely enclose the contents, and press to stick down.

Last, wrap both the ends underneath onto the sticky bottom side, and press to seal. Now you have a nice tight and neat package.

I store these in a freezer bag, marked with date and item. Then when I’m ready to use one of the servings, it’s ever so easy to unwrap by just bringing the ends back up and pulling up the flap you created. No cussing!

A PEEK AT MY WEEK

Welcome to my kitchen and living room

♦ Have you joined the jammy egg craze ? It’s basically an egg cooked kind of midway between hard boiled and soft boiled, and thus the “jammy” yolk. This MyRecipes story acknowledges all the factors involved in getting it just right, but then offers a technique that neutralizes a lot of the variables. I did it as described, but because I have a “bad altitude,” increased the time to 7 minutes. Almost right. Then 7.5 and perfect. It appears this is the only aspect that may require adjustment.

♦ Oh, these are just great. All kinds of Halloween-decorated food , some adorable, some quite creepy, all so very clever. I couldn’t actually find a prep for the featured one, the eyeballs, but it looked like it was based on donuts, so I used powdered sugar donut holes. Then with this “canvas” before me, put on my beret, and got to work with food color gels, finishing with chocolate chip centers. Woooooohooooo MyRecipes.

♦ I’m guessing a number of CS-ers might share my impulse to hit Search any time they come across an unfamiliar food. That was the case recently when I saw a reference to Bolivian savory pastries called salteñas. I hope the Bolivians will forgive me but I was mainly interested in how the filling ingredients came together, so just made it as a kind of stew – eliminating the gelatin, dough & annatto butter. And what I discovered was a big flavor interplay of spicy and mild, acidic and sweet, soft and firm, salty and not. I liked it! You can check recipes and more at salteñas , I used the 5-star MyRecipes one as a guide.

So far next week : cinnamon apple pie bread, good show, storing bread, Friendship Bread, a.k.a all-in. nachos into burritos, José Andrés’ decadent spinach, good dinner meter

Last week, scroll down : ice cream for breakfast, the oddball flying jacob, a beer backstory, tiny hot dogs the book, tiny hot dogs the demo, corn on the cob takes 1, 2, 3, Choctaw stew, burger cooking tip, the sweet potato sundae repurposed


Tuesday, 22 March 2011

Easy Crusty Bread

I made this bread yesterday and thought we'd eat it with the pot roast I made and of course take pictures. Uhm - didn't get that far. Both loaves were plundered before the food was cooked. Needless to say I had to bake again this morning to get this pic. This recipe is dead easy but takes patience to let the dough rise properly. The 1st rise is 1 1/2 hours but the second rise is only about 20 minutes. Don't rush it.

4 cups flour (I used bread flour but have also used cake flour) plus extra for kneading.
1 Tbsp instant dry yeast
1 Tbsp salt
1/2 Tbsp sugar
1 Tbsp oil
2 1/2 cups warm water

Preheat oven to 240C
In a large mixing bowl combine the dry ingredients and mix through.
Mix the water and oil together and add to the dry ingredients while mixing with a wooden spoon. You want a soft pliable dough so add more water if required. (a good rule of thumb is when you're adding the water and mixing with a wooden spoon, the dough is soft enough when it starts pulling away from the sides of the bowl and forming a ball)
Place the dough on a floured surface and knead the dough with the heel of your hand until the dough is smooth and elastic (don't go mad and over-knead it). Form into a ball.

Place the ball into an oiled bowl and roll the dough over until it's covered with the oil.
Put a dish cloth over the bowl and leave the dough to rise for 1 1/2 hours.
Gently punch down and remove dough from the bowl.
Cut into 2 equal pieces. Shape into loaves. (any shape you like - short and fat or long and thin).
Place on a greased baking tray.
Cover with a dish cloth and leave to rise for another 20 minutes.
Cut slashes into the top of the dough with a sharp knife.
Spray or sprinkle water on the loaves. (this will cause the bread to be crusty)
Place in the oven and bake for 20 minutes. Reduce the heat to 200C and bake for another 10 minutes. (At this point I throw a cup of water into the bottom of my oven).
Remove and cool on a rack.

Lamb Shanks


4 sprigs fresh rosemary
3 cloves garlic - crushed and finely chopped
6 lamb shanks
1 bottle dry white wine

4 tablespoons of olive oil

3 large onions - chopped
3 cloves of minced garlic

4 large carrots - chopped
3 bay leaves
4 sprigs fresh thyme (leaves only)

1 liter beef stock
Salt and Pepper to taste.

Mix the wine, garlic, rosemary and bay leaves to make a marinade. Place the lamb shanks in a large flat dish and pour the marinade over. Cover with plastic wrap and refrigerate overnight (the longer the better).

Preheat oven at 180C (350F). Remove the lamb from the marinade. Shake to get off as much of the marinade as possible and then pat dry with kitchen towel.
In a cast iron pot (dutch oven) heat the oil and brown the lamb shanks in batches. Set aside.
Add the onions, garlic and carrots to the oil and fry until the onions are golden brown.
Return the lamb to the pot. Strain the marinade and add to the pot along with the remaining ingredients.
Cover the pot and place in the oven.
Cook for 2 1/2 hours until the lamb is very tender.
Take a look occasionally and if the liquid is drying out, add hot water.
Serves 6


Latest Food & Drink

He said he encourages friends and readers to share recipes with him, "and I always give them credit when we use their ideas." But he said the recipes he gets from amateur cooks often need to be tweaked. "These folks make adjustments in their cooking that they do not note on their recipe cards. We have to have recipes that can be followed with a great deal of success. Especially with baking, each time a recipe doesn't come out right, people get discouraged, and we don't want that."

Desaulniers' trademark ganache - which is a French term for what you get when you whisk dark baking chocolate with hot heavy cream - turns up on more than a few pages of the new book. He shares ways that ganache can be flavored with Frangelico, walnuts, caramel morsels or peanut butter and then employed in making uncommonly rich desserts.

What's next for the celebrity chef? He said he intends to keep his hand in the operation of the Trellis, which he owns with one of the original partners, John Curtis. And he wants to write more cookbooks. "My wife, Connie, is an artist and has more creativity. We came up with the idea for a book proposal during a recent trip" to the culinary institute. "It will be a savory cookbook but will focus on dishes you normally think of as being sweet. Pies, for instance."

So, we want to know, will chocolate be one of the ingredients in this savory cookbook, perhaps used in a sauce for meats? He laughs and says a chapter on savory chocolate dishes just may be included. "We were talking about that and decided we could call the chapter 'I Can't Help Myself.' "


Peanut Butter Fudge: Guest post by Carleen M. Loper

Today is National Peanut Butter Fudge Day. My friend Carleen Loper sent this post a few year's ago. It's her Godmother's recipe for Peanut Butter Fudge. Thought today's holiday would be the perfect time to repost. Thanks, Carleen.

CARLEEN M. LOPER:
Plus ça Change, Plus c'est la Même Chose

Janet happened to put up a post about National Chocolate Chip Day at the very same time I was waiting for a batch of peanut butter fudge to set in the kitchen. Needless to say, I did not wait for it to entirely set before digging a knife in for a taste test. P.S. yum.

The chocolate chip. Who among us can really count the ways we’ve added its beloved and nostalgic magic to recipes?

The recipe I made today is an old family favorite. It started with my godmother, Ma Tante Rita. A lovely French Canadian soul who was my grandmother’s sister, and the relative I loved to spend the most time with growing up. Peanut Butter Fudge would primarily be found during the holidays. My mother continued the tradition, and my husband, the peanut butter freak, has carried it on to the next generation. It makes a huge batch of candy and you can separate it into nice little packages of pieces to share with multiple friends or family as you go visiting.

Today it came to mind because our young neighbor next door is having a graduation-slash-birthday-slash-going-in-the-navy party. When he was little, I knew peanut butter cups were always the candy I had to buy at Halloween to make him happy. He’s 18 now, so he’ll get a slightly more grown up version of his favorite sweet.

Ma Tante Rita’s Peanut Butter Fudge

Ingredients:
1 16 oz jar creamy peanut butter
1 16 oz package confectioner’s sugar
2 sticks butter
1 ½ cups graham cracker crumbs
1 12 oz package semi-sweet chocolate chips

Directions:
Melt the peanut butter and butter together over medium-low heat.
Mix the confectioner’s sugar and graham crackers together in a large bowl. Pour the peanut butter and butter mixture into the dry ingredients and stir well. Press evenly into a 13x9 pan.
Melt the chocolate chips. I melt them in a glass bowl in the microwave at 30 second intervals/stirring with a rubber spatula as they melt for approximately 3 minutes.
Spread over the top. (It should cover completely in a thin layer).
Let set before slicing.

Carleen M. Loper lives in Massachusetts, works in a library, and loves to play in the kitchen!


Hot Fudge Pudding

A wintery night calls for comforting foods. For a recent family dinner I was looking for the perfect dessert for yet another cold night and I remembered my Gram’s Hot Fudge Pudding. My Grandma Rita would bring it over to my Mom’s in a blue covered dish and instruct my Mom to put it in the oven to keep it warm. I remember feeling the cold come off Gram as I would lean over to take the still-warm dish from her. This dessert was one that would have all of us even more eagerly anticipating dessert than usual.

I am not sure that I had ever made this recipe myself. Thankfully Gram had given me a copy written on an index card in her usual style (recipe title and preheat temperature in red at the top, the name of the recipe’s author at the bottom). One of the things that I love best about using her recipes is seeing her handwriting. She was kind enough to copy recipes for me if I asked. Sometimes she would mail them to me when I lived in DC if we had talked and I had missed out on a favorite or if she thought she had a good one to try for my book group. I treasure these recipe cards now because I can recreate her classics, but also because it feels like I am having a conversation with her as I make little adjustments or follow her recipe tips.

This is an easy recipe, but it has one step that is a bit out of the ordinary. After getting the batter and its topping in the baking dish, you pour hot water over the batter! This creates a sauce, but I will confess that if I didn’t trust my Gram’s recipe, I would have wondered if I was ruining my dessert. I remembered that sometimes it felt like the sauce for her hot fudge pudding needed a bit more body to it. I decided to add a teaspoon of instant espresso powder to the hot water step and we all agreed it worked nicely. (Rita would probably have approved as she often added a bit of leftover coffee to her chocolate frosting.) This recipe yields a crusty, cake-like layer floating on a warm, chocolate sauce. It had been a long time since any of us had tasted it, but I am sure that we will be making it again soon.


Peanut Butter Fudge: Carleen M. Loper guest post

Today is National Chocolate Chip Day, and yesterday I posted a Chocolate Chip Recipe Round-Up. My friend Carleen Loper was already in the process of maximizing the 'chocolate chip' holiday with her Godmother's recipe for Peanut Butter Fudge. I had to ask her for the recipe!

CARLEEN M. LOPER:
Plus ça Change, Plus c'est la Même Chose

Janet happened to put up a post about National Chocolate Chip Day at the very same time I was waiting for a batch of peanut butter fudge to set in the kitchen. Needless to say, I did not wait for it to entirely set before digging a knife in for a taste test. P.S. yum.

The chocolate chip. Who among us can really count the ways we’ve added its beloved and nostalgic magic to recipes?

The recipe I made today is an old family favorite. It started with my godmother, Ma Tante Rita. A lovely French Canadian soul who was my grandmother’s sister, and the relative I loved to spend the most time with growing up. Peanut Butter Fudge would primarily be found during the holidays. My mother continued the tradition, and my husband, the peanut butter freak, has carried it on to the next generation. It makes a huge batch of candy and you can separate it into nice little packages of pieces to share with multiple friends or family as you go visiting.

Today it came to mind because our young neighbor next door is having a graduation-slash-birthday-slash-going-in-the-navy party. When he was little, I knew peanut butter cups were always the candy I had to buy at Halloween to make him happy. He’s 18 now, so he’ll get a slightly more grown up version of his favorite sweet.

Ma Tante Rita’s Peanut Butter Fudge

Ingredients:
1 16 oz jar creamy peanut butter
1 16 oz package confectioner’s sugar
2 sticks butter
1 ½ cups graham cracker crumbs
1 12 oz package semi-sweet chocolate chips

Directions:
Melt the peanut butter and butter together over medium-low heat.
Mix the confectioner’s sugar and graham crackers together in a large bowl. Pour the peanut butter and butter mixture into the dry ingredients and stir well. Press evenly into a 13x9 pan.
Melt the chocolate chips. I melt them in a glass bowl in the microwave at 30 second intervals/stirring with a rubber spatula as they melt for approximately 3 minutes.
Spread over the top. (It should cover completely in a thin layer).
Let set before slicing.

Carleen M. Loper lives in Massachusetts, works in a library, and loves to play in the kitchen!


Thursday, 17 February 2011

Smoked Haddock Fish Cakes

500g smoked haddock
Milk for poaching the haddock
4 large potatoes
1/2 cup bread crumbs
1 egg beaten
1/2 cup freshly chopped parsley
2 Tbsp Worcester Sauce
1tsp lemon juice
1 tsp salt
White pepper to taste

Ingredients for Frying:

flour for coating
2 eggs beaten to use for the egg wash
1 cup bread crumbs to coat the fish cakes
Vegetable oil for frying
Lemon

In a pan, poach the haddock in the milk. Allow the haddock to cool and then flake the fish. Cook the potatoes until soft and mash them. In a large bowl add the flaked haddock, mashed potatoes and the rest the the ingredients. Use your hands to mix all the ingredients together. Don't overdo this, you don't want mush. Shape the mixture into fishcakes.

Put the flour, beaten eggs and bread crumbs into 3 separate flat bowls. Coat the fishcakes with the flour then into the egg wash and then into the bread crumbs. Fry in a pan with shallow oil until crisp and golden in colour. Squeeze some fresh lemon juice over the fishcakes - Enjoy!

Flop Proof Fudge

OK, so I always SUCKED hugely at making fudge. All I ever got was this crappy sticky mess that landed up in the bin or if I was feeling particularly pissy, the kids were forced to eat it. This recipe really works.

1 tin condensed milk
2 cups white sugar
125g unsalted butter
1 teaspoon vanilla essence or extract

In a heavy based pot cook the condensed milk, sugar and butter stirring continuously. Keep stirring for about 10 minutes. (Don't worry if the mixture catches, that is what gives it colour - when this happens stir like mad) You'll notice that the mixture starts making large bubbles and when you take some of the mixture onto a cold plate it immediately gets that fudge like consistency. Remove the pot from the heat and beat in the vanilla essence. Pour into a greased square dish. Allow to cool for 10 minutes and cut in to blocks.

Lasagne

1kg extra lean beef mince
2 Tbs olive oil
2 carrots diced
2 sticks of celery diced
3 onions finely chopped
2 Tbs Italian herbs
4 Bay leaves
3 cloves of garlic (chopped)
2 large tins tomato paste
1 cup good red wine
4 x 410g tins of good quality whole peeled tomatoes (chopped)
1 Tbs sugar
A tiny pinch of bicarb (very little – too much will leave sauce bland) - this removes all the acidity.
Salt and black pepper to taste.
1 cup water.

In a large pot heat oil and add onions, celery and carrots – fry until onions are translucent (do not brown)
Add herbs and bay leaves
Add garlic
Add the mince
Add rest of the ingredients
Bring to the boil – lower temperature and allow sauce to simmer for at least 2 hours. Add more water when the sauce begins to dry out.

2 tbsp butter
2 tbsp flour
1/2 tsp salt
1/2 tsp dry mustard
a dash of Worcestershire sauce
1 cup milk

In a small, heavy saucepan, melt butter over low heat.
Blend flour into the melted butter.
Add salt and mustard.
Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
Slowly add milk and Worcestershire sauce, stirring constantly.
Continue cooking slowly until smooth and thickened.

Ladle some of the bolognaise sauce into the bottom of a flat lasgane dish then layer lasagne sheets and bolognaise sauce ending with lasagne sheets. (there is no need to to cook the lasagne sheets, they will cook in the moisture that comes from the bolognaise sauce). Spoon White sauce on top and scatter a generous helping of Parmesan cheese over the white sauce. Bake in a preheated 180C oven for 45 minutes. Allow to rest for 15 minutes before serving - Serves 8 to 10

TIP:
With the white sauce, I usually put the milk and everything else except the butter in the pot on the stove and whisk the mixture until it's thickened. I then add the butter and allow the sauce to cook for a little longer to get rid of the flour taste. At this stage I also check if the sauce is too thick and add a bit of milk. You don't want a seriously thick sauce, more like a medium consistency white sauce.

Cheesecake

This cheesecake is dedicated my brother-in-law Froggy and my niece Juanita's partner Hilton. This cake is really expensive to make, but hey you only live once and if you do it right - once is all you need.

1 pkt tennis biscuits - crushed
100g butter
2 tubs full fat cream cheese @ room temp
2 tubs smooth cottage cheese
1 tin condensed milk
1/4 cup castor sugar
2 Tablespoons lemon juice
3 eggs
2 teaspoons vanilla essence or the seeds of 1/2 vanilla pod
1 punnet of mixed frozen berries
1/2 cup castor sugar
2 Tablespoons lemon juice
1 packet jelly - disolved with 1/2 cup hot water

Line bottom 23cm loose bottom / springform cake tin with grease proof paper
Melt butter and add to biscuits and press into bottom of tin to make a biscuit base
Mix the cheeses, condensed milk, eggs, vanilla and lemon juice together - pour into tin
Bake in a preheated oven @ 200 Deg C for 40 minutes
Take out of oven and allow to cool down completely and spoon on the berry topping

Put berries, sugar and lemon juice into a pot and bring to the boil. When berries start breaking down, take off the stove and add the jelly mix. Allow to cool (not set) and spread on top of cooled baked cake.

Allow cake to cool completely and place in fridge for at least 2 hours. Serve and enjoy.

Lamb Curry

This lamb curry is sure to be a total hit. It's tasty and will have your guests begging you for more. It's not a hot curry, but you can adjust it to make it as hot as you like.

Ingredients:
2 tbsp vegetable oil
1 kg lamb knuckles or neck
3 large onions finely sliced
2 tbsp garlic and ginger paste
1 stick of cinnamon
3 cardamom pods
2 star anise
5 whole cloves
2 tsp aniseed
1 tbsp garam masala
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp fennel powder
1 tbsp leaf masala (hot, medium or mild depending on your preference)
5 curry leaves
3 tins whole peeled tomatoes
2 cups of water
1 tbsp salt
1 bunch fresh chopped coriander (cilantro for my American friends)

In a large pot heat the oil and brown the lamb. Remove the lamb and drain most of the oil, leaving approximately 1 tbsp. Add the onions with the garlic and ginger paste and sweat off until the onions translucent (not brown). Add the cinnamon stick, cardamom pods, star anise, whole cloves and aniseed. Heat these through to release the flavours. Now add your powdered spices and fry them making sure they don't burn. If you don't do this there will be a taste of raw spices and the curry will have a bitter after taste. Add the tomatoes, salt and water and stir through. Simmer the sauce for 5 minutes. Return the lamb to the pot and cover the pot. Simmer on a low heat for minimum of 1 hour or until the lamb is tender. At this stage you can add potatoes although this is not traditional, but my family love it. When the curry is cooked add the fresh coriander. Serve with basmati rice and sambals.

Tip:
I use a pot that can go into the oven so when I come to the stage where I need to simmer, I put the pot in a preheated oven @ 180C and forget about it for an hour or two. This ensures even cooking and the curry doesn't stick to the bottom of the pot.

Hummus

I love hummus and there is nothing yummier than this recipe. It's quick and easy and works out sooooo much cheaper than going to buy it. I keep it in the fridge and it's a great go to party dip or put into chicken wraps. The uses are endless. Tahini is a sesame paste and you can buy it in your local supermarket or health food shop. BTW, Andrea believes that this should be part of a major food group.