Tuesday, April 22, 2014

This is my super simple Prize Winning Blue Ribbon Chocolate Cake recipe, this amazing recipe helped me win heaps of first prize ribbons at the Royal Melbourne Show & various Country Shows too.  It's the perfect recipe for a large cake or cupcakes, it's soft,  moist & keeps for a week, I actually thinks it better a day or 2 after its been baked.

Blue Ribbon Chocolate Cake Recipe
Oven Temp 160 C (325 F)
24cm round - Cooking time 1hr
24 cup cakes - Cooking time 25-30min

2 cups plain flour
1 tablespoon of baking powder
1 teaspoon instant coffee
2/3 cup coco powder
185gm butter softened
2 teaspoons vanilla extract
1 ¾ cups of castor sugar
3 eggs (60’s)
1 cup of water

Prepare you cake tin or cup cake trays
Place all of the ingredients in the bowl of a stand mixer. Mix together slowly to combine all the ingredients then slowly turn the speed up to high beat on high until mixture is pale & has doubled in volume.
Pour mixture in to cake tin or fill cupcake liners 3/4 full
Place in the oven and bake for required time or until an inserted knife comes out clean.

Let me know what you think :)

Wednesday, January 1, 2014

Recipe - Mains - Stuffed Pasta with fetta & spinach

A little while ago I made this stuffed pasta, it's a little bit fiddly but well worth the effort.

Stuffed Pasta with Fetta & Spinach.
Serves 4. Prep time 30min. Cooking time: 30min. Oven Temp 200C. 2.5ltr rectangular ovenproof dish
20 jumbo pasta shells
2 x 400gm cans of tomatoes
2 teaspoons of crushed garlic or 2 garlic cloves crushed
180gm fresh spinach chopped
300gm fresh ricotta
125gm fetta crumbled
1 egg
1 cup of grated mozzarella cheese

1:Preheat oven.
2:Put a large pot of salted water on to boil. Place a clean tea towel on a baking tray.
3:In a large bowl break up the the tomatoes with a wooden spoon, stir in 1 teaspoon of garlic. Spread the crushed tomatoes on the bottom of the ovenproof dish.
4:Cook pasta in batches for about 8min or until just tender (don't over cook or they will fall a part). When pasta is cooked use a slotted spoon to take it out, put it into a colander to drain refresh with cold water to stop the cooking. Transfer to the prepared baking tray.
5:Combine spinach, fetta, ricotta, 1 teaspoon of garlic & egg in a bowl. Season with salt & pepper.
6: Spoon the mixture into the pasta shells & a range them in the dish.
7: Sprinkle cheese over the filled pasta shells.
8: Bake for 30min or until sauce is bubbling & the cheese is golden. Stand for 5 min. Then serve with a salad & bread.

*Large pasta shells are available from Italian grocers, delis & some supermarkets.

♥ Kerri