CHOCOLATE AND CREAM CUP
A super easy and tasty little treat.
Serves 4
1/2 cup, 125g unsalted butter, softened
1/2 cup sugar
3 eggs
1 cup plain flour
1/4 cup, 60g shredded coconut
4 tablespoons good quality cocoa powder
1 1/2 teaspoon baking powder
1 cup heavy cream
1 tablespoon sugar
Preheat oven to 350F.
Beat butter and sugar until pale.
Add eggs, one at a time. Mix well.
Add flour, coconut, cocoa and baking powder.
Mix well.
Pour the batter into a 12 cup buttered muffin tin.
Place in oven and bake for 12-15 minutes.
Cool on a wire rack
Cut the cupcakes into cubes and place them in 4 tea cups.
Whisk cream and sugar into loose
whipped cream and pour it in the cups.
Use the chocolate sauce to make a
pattern.
Serve.
Photo by Colin Cooke
Enjoy!
Roasted corn with chili marinade
Serves 4
4 large whole corn husks
salt
pepper
1 cup olive oil
2 tablespoons soy sauce
2 tablespoons lemon juice
1 teaspoon chili flakes, soaked in 2 tablespoons boiling water for 2 minutes.
Pull back all the husks of the corn.
Use a piece of husk to tie it together with.
Run the corn with salt and pepper.
Mix together olive oil, soy, lemonjuice and chili.
Place the corn on the hot grill and brush with the marinade.
Cook the corn as long as you want.
I like my corn a bit hard, so I will only roast if for 5
minutes.
For more well done, let it roast for 10 minutes.
Turn often as the corn burns easy.
Beet soup
My take on the classical Bosch soup.
Can be served hot or cold, I prefer cold.
Serves 4
2 tablespoons olive oil
1 small yellow onion, finely chopped
1 carrot, finely chopped
1 leak, only the white part, thinly sliced
2 tablespoons dill, chopped
4 cups chicken stock
6 large beets, roasted, peeled and chopped
salt
pepper
1/2 cup sour cream
Heat the oil in a pan and sauté onion, carrot and leak until soft.
Add dill and stock and bring to a boil.
Add the beets and let the soup simmer for 15 minutes.
Pour the soup into a blander and whiz until smooth.
Taste with salt and pepper.
