Not going to lie, neither the cake or the icing are my own recipe. But I can still definitely recommend both. My mother has used this cake for as long as I can remember. It's Mary Berry's "Can't Go Wrong Chocolate Cake" and it literally cannot go wrong. The icing is from my amazing friend Malky and also super duper easy peasy.
This digger cake is created by using two cakes placed on top of each other with icing in the middle.
Mary Berry's Cake Ingredients7oz (200g) plain flour
2 level tablespoons cocoa powder
1 level teaspoon bicarb
1 level teaspoon baking powder
5oz (150g) caster sugar
2 tablespoons golden syrup
2 eggs, beaten
¼ pint (150ml) vegetable oil
¼ pint (150ml) milk (sub for soy milk or water for a parve cake)
Malky Kahn's Icing Ingredients
1 Large riches whip
1 packet of chocolate pudding powder.
Heat the oven to 325 F, 160 C, and grease and line two 8inch (20cm) sandwich tins.
Sift the dry ingredients into a large bowl and then make a well in the centre. Add syrup, eggs, oil, and milk. Beat well and pour equally into tins.
Bake in oven for 30 -35 minutes or until the cake springs back when lightly pressed with the fingertips. Turn on to a wire rack , peel off paper and leave to cool.
For the icing. Whip together until stiff. Whack it on! Put it in the fridge to set.
When your family needs an iron boost but you don't want to spend a fortune on red meat.... this is the answer!
Amazingly, this was a mistake-non-mistake recipe where I just used what I had. And miraculously, it turned out to be AH-MAY-ZING.
My son, who has become sooooo much more fussy as the months pass ACTUALLY asked for more. He even said please without a prompt. He was THAT eager.
Thats a success in my book. Or in anyone's book actually.
If you are not a tuna fan, you can omit the tuna. If you're not a spinach fan you can probably just omit the spinach and use just tuna but then you lose the iron. Your choice. Im not judging!
Half bag of wholewheat mini fusilli, cooked
Half bag of frozen spinach, defrosted
3 cans tuna, drained
3 heaped tbsp natural Greek yogurt
1/3 bag chevingtons grated cheese
3 tbsp onion soup mix
Spray 4 disposable muffin containers with olive oil
Place pasta at the bottom of each compartment, filling about 1/3 of it.
Mix all the other ingredients together and pour on top of the pasta in each compartment.
Bake on 180 degrees C for 20 minutes
Use a spoon to scoop out.
On the last day in Israel, I thought I would bring back some herbs and spices. I know you can get most of these products in London but I just felt it was more authentic to bring them back with me!
This recipe is seriously mouthwatering and so plain and simple to make.
1 kg minced chicken
10 heaped tbsp flour
2 heaped tbsp Zataar
Spray oil for cooking
Preheat your oven to 200 C. Prepare a large baking tray with oil or baking paper to prevent sticking. Mix the all the ingredients thoroughly in a bag. Wet your hands and mould the mixture into balls. Lay them out on your baking tray and then flatten them slightly to create a burger shape.
Bake for 20-30 minutes or until golden brown.
Serve with chips and salad. Enjoy!
We all have those days when we can't really be bothered making anything "proper" for dinner. This pasta sauce is a one of the recipes I pull out on those days. It's easy and delicious, making a pasta dish that bit more special.
Splash of olive oil
1 large onion, chopped
1 yellow pepper, chopped
1 aubergine (eggplant), chopped
1 courgette (zucchini), chopped
1 carton passata sauce
Handful of grated cheese
Splash of milk
Onion soup mix to taste
Parmesan cheese for serving
Bring the olive oil to the heat and sauté the veggies in a large pan. Stir occasionally until juice forms. Add half of the tomato sauce. Turn on low and cover. Cook until vegetables are soft.
Add the rest of the tomato sauce and let the veggies cool slightly. Use a hand blender to blend them until smooth. Add the rest of the ingredients according to taste and desired thickness/thinness.
Serve on pasta with Parmesan cheese. Enjoy!
I had a recipe for doughnuts that comes with a long story for another time. Anyway, this isn't it.
This is easy and yummy but I will definitely have to be sharing the other one with you at some point!
3 tbsp fresh yeast
1/2 cup caster sugar
150ml water, warmed
1kg plain flour, plus extra for dusting
1 tsp salt
1 free-range egg, beaten
3 tbsp vanilla essence
2 bottles canola oil, for deep-frying
1 carrot, chopped (for frying, to reduce dirt in oil)
Jam of your choice
Dissolve the yeast in 5 tbsp of warm water and 1 tsp of sugar. Cover and wait 15 minutes.
In a large bowl, mix all the dry ingredients together. Create a well in the centre and pour in all the wet ingredients. Kneed together until you have a firm dough. Roll your dough out and separate into balls (they will rise and expand when frying so not too big!). Flatten the slightly and spread them out on a baking sheet. Leave for at least 30 minutes.
Bring your oil to the boil for deep-frying and put the carrot into the pan. Turn the heat down to low and start placing your dough balls into the oil. You should be able to do a few at the same time, Wait till one side is golden and then flip over. Repeat with all of the dough.
When the doughnuts have cooled, take a syringe and inject the jam of your choice into the doughnuts. Inject until jam starts seeping out (no one likes a jamless doughnut!!)
Finally, roll in sugar and share with all of your family and friends. Nobody needs to keep 30 doughnuts all for themselves! :)
Over Sukkos, my sister (who is also an incredible cook!) served these divine Franks. They are impossibly mouth watering and put every other sausage in town to shame! I looked for them everywhere and finally found them in BKosher :)
1 packet Jumbo Beef Frankfurters
2 medium potatoes
4 tbsp HP BBQ Sauce
1 tbsp tomato paste
5 tbsp olive oil
1 tsp garlic powder
1tsp onion powder
1/2 tsp salt
2 tsp paprika
Mix the BBQ sauce and tomato paste together. Smear the mixture onto the sausages. Bake covered for 1 hour on 200C and uncovered until brown on the top.
Wash your potatoes thoroughly. Take each potato and slice a bit off to create a firm base for them to sit on. Then carefully make small vertical slits, three quarters of the way down each potato, all the way along. Put the potatoes in a roasting tray. Mix the rest of the ingredients and brush your potatoes with the mixture. Bake covered for 1 hour and then uncovered until golden brown on the top.
Serve with fresh lemon water and green salad! Enjoy :)
As always, this is so easy. As my mother always says "minimum effort for maximum effect!"
500g minced veal
Handful check parsley, chopped
1 tsp onion powder
1 tsp salt
Pepper to taste
1 packet Snowcrest puff pastry
Flour to roll
Another egg for glazing, beaten
Preheat the oven to 170C / 340F
In a plastic bag, mix all of the ingredients together for the mince. On a flat surface, roll out the pastry using the flour to reduce the stickiness. Roll until about 5mm thick. Use a large heart shaped cookie cutter to cut your pastry. Roll out the extra "bits" until you have used all of your dough.
Place on a baking sheet, and place one spoon of your meat mixture onto one half of the heart. Fold the other half onto and press down gently. Repeat this until you have used all of your ingredients.
Brush the beaten egg on the top of each "half-heart" and place in the oven for 20 - 25 minutes or until golden brown. Enjoy!
So it looks like pasta and lasagna are quite popular in my house at the moment. But I always try to bring new flavours to the table! This one is so incredibly easy and looks really pretty too!
8 lasagna slices, boiled, drained & rinsed
200g baby spinach, washed, checked & chopped
Handful of cherry tomatoes
Lieber’s marinara sauce
Light grated cheddar cheese
Handful of parsley, washed, checked & chopped
Parmesan cheese to serve
Prepare an oven proof dish with marinara sauce at the bottom to stop pasta from sticking. Lay your cooked lasagna flat out on a tray. In a large microwave safe dish, microwave the veggies on high for 6 minutes. Remove them and mix in some cold marinara sauce (not too runny). Sprinkle some cheese on each piece of pasta (in the middle), and then place one spoon of the vegetable mixture on top of that. Roll up the lasagna carefully (this can be a bit fiddly) and place in the oven dish. Cover thinly with some more sauce and bake on high for 15 minutes. Serve with Parmesan and parsley...
This dish is so very loved in our family! Perfect for a cold wintery night...
15 pieces of curly lasagna
1 tbsp salt
10 red cherry tomatoes, chopped
10 yellow cherry tomatoes, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 packet of Snowcrest soy mince
2 tbsp olive oil
1 tbsp flour
1 cup milk
Handful of light grated cheddar cheese
Use a large baking tin to soak lasagna and salt in a boiling water and salt for 40 mins.
Soy meat sauce:
Suate the vegetables. Mix in soy mince and some pasta sauce. (Shouldn't be too runny). Simmer until vegetables are soft.
Heat olive oil in a pan. Add flour to make paste. Add milk slowly until it mixes nicely, using the back of your spoon to blend the paste into the milk. Add the cheese. This sauce should be thicker than normal cheese sauce for pasta.
Using an oven proof pan, spread some pasta sauce at the bottom to stop pasta from sticking. Layer the previously soaked lasagna sheets over the sauce. Spread the soy mince over the top of that. Then add another layer of pasta. Add a layer cheese sauce and then another layer of pasta. Finally, add the rest of the mince and spread the remaining cheese sauce over the top. Bake on high for 25-30 minutes. Enjoy!
This versatile recipe is brilliant for people who get bored. Use your imagination to mix it up a little and get somethig completely different.
2 cups all-purpose flour, spooned and leveled
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup oil
1 cup milk (or water/soya milk for dairy free)
1 teaspoon vanilla extract
3 tablespoons cinnamon (more or less according to taste)
Mix all dry ingredients together. Add in all wet ingredients. Mix wet and dry together very thoroughly. Spray muffin containers with oil. Use an ice cream scoop to portion the mixture out between the muffin containers. Bake on high for approx 30 mins. Enjoy!
You can adapt this recipe using other flavouring instead of cinnamon (ideas: lemon, chocolate chip, coffee...)
Abby is an English graphic designer, wife and mother in equal measure. Her food blogs are a coming together of these three dimensions.
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