Saturday, March 24, 2018

Marble Cake

I like marble cakes, and have tried quite a number of recipes from various cookbooks. This marble cake is different from the rest as there's melted white chocolate mixed into the plain batter. Since there's dark chocolate used for the chocolate batter, then why not white chocolate for the plain batter, a delicious idea! A lovely recipe, from the cookbook, Classic German Baking, which is fast climbing its way up in the list among my top favourite baking book.

The author, Luisa Weiss, got this recipe from her assistant, Maja, which is her family recipe. The only change I made was to reduce the sugar to 170gm. This cake is baked either in a Gugelhupf or bundt pan. I've used my bundt pan and bake for exactly 45 minutes.

Cake is moist, with soft closed crumbs. The white part of the cake with an almost velvety crumbs, best as described by the author on the melted white chocolate in the batter "Don't worry, this doesn't make the batter taste of white chocolate. When the cake is baked, the white parts simply tastes richer, toastier, and more complex". 

A slice or two is very nice with either coffee, tea or just a glass of milk.

The recipe can also be found here or from the book Classic German Baking, page 72

kitchen flavour's notes :
reduced sugar to 170gm
baked in a bundt pan for 40 minutes

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Thursday, March 22, 2018

Shell-Stuffed Baked Pasta with Spicy Pork and Tomato Sauce

A sweet friend gifted me with a packet of conchiglie, a jumbo size shell-shaped pasta, used for filled pasta recipes. I found the perfect filling, a recipe of Gino d'Acampo, Spicy Pork and Tomato Sauce. His recipe uses small shell pasta which are tossed with the cooked sauce before serving. I have however made the sauce and fill the jumbo shell pasta with it, arrange on a baking dish, scatter some mozzarella cheese on the top, and bake for about 20 minutes until the cheese melts.

The filling is very tasty. I have added a can of chopped tomatoes because I wanted more sauce. And used chilli flakes, about 1 tablespoon instead of fresh chopped chillies. Other than that, I followed the recipe as written. There's sun-dried tomatoes in oil, chopped olives, passata, onions and minced pork. Such a tasty and delicious sauce!  We've enjoyed this delicious pasta for dinner and I will make the sauce again, to serve over spaghetti the next time.

The recipe for Spicy Pork and Tomato Sauce can be found from his website here, or from his book, Gino's Pasta.

I'm linking this post with Cookbook Countdown #27 hosted by 

Sunday, March 18, 2018

Chicken and Chorizo Salad

A simple, easy and very delicious lunch of Chicken and Chorizo Salad.

I've used only cannellini beans, omitted the barlotti beans (did not have any). Instead of using sliced red chilli, I have used 2 teaspoons of chilli flakes. Did not have rocket leaves either, so I have used baby romaine lettuce leaves. This plate of salad makes a very nice and tasty lunch.

Chicken and Chorizo Salad
(Pronto, by Gino D'Acampo)
serves 4
100gm can cannellini beans, drained and rinsed
100gm barlotti beans, drained and rinsed
20 cherry tomatoes, quartered
1 medium hot red chilli, deseeded and thinly sliced
1 garlic clove, peeled and finely sliced
2 tablespoons freshly squeezed lemon juice
8 tablespoons extra virgin olive oil
2 medium skinless, boneless chicken breasts, cut into 1cm strips
100gm hot chorizo sausage, cut into thin round slices
60gm rocket leaves (I've used baby romaine leaves)
salt, to taste

  1. Put all the beans in a large bowl with the tomatoes, chilli and garlic. Pour over the lemon juice with half the olive oil, season with salt, toss all together and set aside.
  2. Place a large frying pan over a high heat and pour in the remaining oil. Add the chicken strips and fry for 5 minutes, stirring occasionally with a wooden spoon.
  3. Season with salt, add the chorizo and continue to fry for a further 2 minutes over a high heat.
  4. Toss the rocket leaves through the bean salad and transfer to a large serving plate. Top with the crispy chicken and chorizo and serve immediately.

I'm linking this post with Cookbook Countdown #27 hosted by