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A translation of the recipes of two of my favourite desserts. I promised to do this ages ago for a person who isn't even on LJ anymore. *into the void:* I'm sorry it's so late!
(For the curious, my recipe for everything else:
1. Divide dish into the three categories all foods fall under: (A) goes with garlic (B) goes with cheese or (C) goes with chocolate.
2. Add relevant garnish until dish tastes good and before it starts tasting bad. Cook it.
3. Remember: Ginger is in the category (D) goes with everything.
4. Eat!
(Luckily, the following recipes are not mine, but from cookbooks.
(But I'm pretty sure a dash of ginger to either wouldn't hurt.)
Quick chocolate cake
Has a brownie-ish consistency. If it's starting to get a little stale, heat your slice in the microwave for a few seconds and it's good as fresh.
Cake
Sauce
(If you don't have buttermilk, it works fine to take normal milk and add a few drops of vinegar to make it curdle.)
1. Sieve sugar, flour, and salt.
2. Heat butter, water, and cocoa to boiling point and pour over the flour mix.
3. Beat eggs, buttermilk, bicarbonate, essence, and cinnamon together and add to the flour mix. Stir until smooth.
4. Bake for about 45 minutes in a preheated oven at 180°C.
5. Heat all the ingredients for the sauce until melted and pour over the cake as soon as it's removed from the oven.
6. Allow to cool and cut in blocks.
Apple tart
This one is very moreish. It's one of the first desserts I remember aside from green jelly and milktart. Best when fresh, with custard.
Method: Mix butter and castor sugar. Beat until well-mixed. Add eggs one by one, mixing well after each egg. Add essence.
Sieve dry ingredients together and mix in turn with milk into egg mix. Pour this into a long dish and pack apples in. Bake at 325° - 350°F / 180°C. Bake for 32 minutes (<-- I think Mother was having me on back when I was little and she told me to write in that time. But it works, anyway).
Syrup: Make on low heat.
Pour over tart as soon as it's removed from oven. Do it slowly or it boils out of the dish, and poke holes into the tart so that the sauce soaks through evenly.
(For the curious, my recipe for everything else:
1. Divide dish into the three categories all foods fall under: (A) goes with garlic (B) goes with cheese or (C) goes with chocolate.
2. Add relevant garnish until dish tastes good and before it starts tasting bad. Cook it.
3. Remember: Ginger is in the category (D) goes with everything.
4. Eat!
(Luckily, the following recipes are not mine, but from cookbooks.
(But I'm pretty sure a dash of ginger to either wouldn't hurt.)
Quick chocolate cake
Has a brownie-ish consistency. If it's starting to get a little stale, heat your slice in the microwave for a few seconds and it's good as fresh.
Cake
- 500 ml sugar
- 500 ml self-raising flour
- 2 ml salt
- 250 g butter/margarine
- 250 ml water
- 75 ml cacao
- 2 eggs
- 125 ml buttermilk
- 5 ml bicarbonate of soda
- 5 ml vanilla essence
- 2 ml ground cinnamon
Sauce
- 250 g icing sugar
- 125 ml cacao
- 75 g butter or margarine
- 75 ml buttermilk
(If you don't have buttermilk, it works fine to take normal milk and add a few drops of vinegar to make it curdle.)
1. Sieve sugar, flour, and salt.
2. Heat butter, water, and cocoa to boiling point and pour over the flour mix.
3. Beat eggs, buttermilk, bicarbonate, essence, and cinnamon together and add to the flour mix. Stir until smooth.
4. Bake for about 45 minutes in a preheated oven at 180°C.
5. Heat all the ingredients for the sauce until melted and pour over the cake as soon as it's removed from the oven.
6. Allow to cool and cut in blocks.
Apple tart
This one is very moreish. It's one of the first desserts I remember aside from green jelly and milktart. Best when fresh, with custard.
- 1½ cups cake flour
- 1 cup castor sugar
- ½ cup milk
- 3 tablespoons butter or margarine
- 1½ teaspoons baking powder
- 1 can of tart apples
- 3 eggs
- ½ teaspoon almond essence
- Pinch of salt
Method: Mix butter and castor sugar. Beat until well-mixed. Add eggs one by one, mixing well after each egg. Add essence.
Sieve dry ingredients together and mix in turn with milk into egg mix. Pour this into a long dish and pack apples in. Bake at 325° - 350°F / 180°C. Bake for 32 minutes (<-- I think Mother was having me on back when I was little and she told me to write in that time. But it works, anyway).
Syrup: Make on low heat.
- 1 cup sugar
- ¼ cup butter / margarine
- 1½ cups water
- Almond essence
- Salt
Pour over tart as soon as it's removed from oven. Do it slowly or it boils out of the dish, and poke holes into the tart so that the sauce soaks through evenly.