double-layered chocolate cake with caramel filling

This is one moist chocolate cake with a gooey caramel filling. I found this recipe on the internet, on various sites. One of the recipes for chocolate cakes, that I have used, and liked.

For the chocolate cake:

 -- Ina Garten's recipe:

1. 1 3/4 cups all-purpose flour, plus more for dusting
2. 2 cups sugar
3. 3/4 cup unsweetened cocoa powder
4. 2 teaspoons baking soda
5. 1 teaspoon baking powder
6. 1 teaspoon kosher salt
7. 1 cup buttermilk
8. 1/2 cup vegetable oil
9. 2 large eggs
10. 1 teaspoon pure vanilla extract
11. 1 cup freshly brewed hot coffee

Preheat the oven to 350°F. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.

In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.

In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla.

Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.

Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.

Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.

Source for recipe: http://www.foodandwine.com/recipes/double-chocolate-layer-cake

for the caramel filling:

makes 2 cups

2 cups sugar
1/2 cup water
1/2 cup heavy cream, lukewarm
2 tbsp butter
14 cup heavy cream, lukewarm

optional -- 2 tbsp rum
1/4 cup corn syrup

Sugar + water in saucepan on med- high heat. When the color of the melting sugar changes around the outer edges to an amber-brownish color, remove from heat. Stir well using a wooden spoon.

Now it will be a golden brown colored syrup. While stirring this, pour in the 1/2 cup of lukewarm heavy cream and butter. Will bubble. Keep stirring.

Then add the rest of the cream, and stir till the sauce is smooth.

Transfer to heatproof jar. Allow to cool covered with plastic wrap, for an hour or so. For this cake you will need only half of the caramel sauce. The remaining can be stored in the refrigerator.

Before using chilled sauce, it can be warmed in the microwave for 30 seconds.

Source: http://savorysweetlife.com/

For the chocolate buttercream frosting



1 cup unsalted butter, softened
31/2 cups confectioners sugar
1/2 cup cocoa powder
1/2 tsp table salt
2 tsp vanilla

4 tbsp milk or cream

Cream butter with paddle of mixer.
Sift sugar + cocoa. Mix.

Add vanilla, salt, milk. Beat well - 3 mts.

Thicken with sugar, if needed.

Thin with milk.

Frosting and filling the cake


Place one cake flat side up on the cake board. Make a dam/ridge along the edge using some of the frosting, using a decorating bag attached with a regular wide, round tip.
Pour in the caramel sauce.
Place the second cake, flat side up, on top of this . Press down gently.
Now using an offse spatula, coat the cake with the frosting, just to cover it thinly.
Let it set in the refrigerator for 30 minutes.
Apply the rest of the frosting evenly all over the cake.
You may make gum paste shapes to decorate, or just some sprinkles or sugar pearls.
Let set in the refrigerator for at least 2 hours.

Yellow split pea curry -- parippukoottaan

One of my favorite dishes is parippu curry, a lentil soup, actually. Each state in India has its own versions of daal. Each home has its own favorite version. Some add cumin, others mustard, yet others cilantro, or all of those.
This, here, is my favorite.




parippu

 Ingredients:

yellow split pea/ toor daal -- 1 cup
onion, sliced - 1 cup
garlic, crushed -- 4 cloves
4 green chillies, split
turmeric powder -- 1/2 tsp
crushed red pepper -- 4 tsp
tomatoes, diced -- 1/2 cup (optional)
curry leaves
Oil - 3- 4 tbsp
Salt

Cook the lentils with a pinch of turmeric powder.
Heat oil. Saute onion, garlic, green chillies, curry leaves, till onions are soft and the garlic gives out its aroma.
Add the turmeric, crushed red pepper. Fry for a minute. Add the tomatoes. Saute for a couple of minutes, till they wilt. Add the cooked parippu with enough water to get to your preferred consistency.  Stir well. Bring to a boil. Add salt to taste.

Note: If you like, you may add a couple of pearl onions, a crushed clove of garlic, and a couple of green chillies to the lentils, when you cook it. I soak the parippu overnight in water,(kind of an overkill) and use a pressure cooker to cook it.Instaed of oil, you could use ghee, which is heavenly, but not as healthy. :)

red chori(dried red beans) or payaru -- top left/ parippu or yellow split pea--bottom right

The same recipe can be used to make other lentil curries/soups, like payarucurry, which is a variety of tiny dried red beans, called red chori in Hindi. And this one takes a lot of soaking.

payarucurry



Very good with rice, and Kerala fried fish, and mango pickle.

parippu curry, kerala fried tilapia, dried shrimp fry



Buttermilk curry or Morozhichukoottaan or morucurry





Now to the buttermilk curry! As usual, the recipe has many variations, depending on the occasion, and taste preference. For instance, if it is for medicinal purpose, as in for indigestion, the buttermilk curry will not have onion or coconut. And also, it will be totally fatfree.

moru = buttermilk. koottaan = to add/side dish/accompaniment/add-on. so, meenkoottaan is fish curry.

ozhichu= to pour. thus, morozhichukoottaan is a dish made of buttermilk, that is poured on rice, which is our main food.

Ingredients:

Buttermilk - 1/2 gallon
Oil - 2 tbsp
Onion, chopped -- 1/2 cup
Ginger, crushed -- 1 tbsp
Garlic, crushed -- 1 tbsp
5 green chillies, slit
turmeric powder - 1 tsp
red chilli powder -- 1/2 tsp
fenugreek/ methi powder - 1/4 tsp
cumin powder - 1/2 tsp
black pepper powder - 1 tsp
Coconut, grated, fresh or dried coconut powder -- 1/2 cup
mustard seeds, black - 1 tsp
dried red chillies - 3
curry leaves -- 1 sprig
Salt, as needed

Heat oil. Add mustard seeds. Let'em pop. Reduce heat, we do not want it burned. Add the onion, ginger, garlic, green chillies. Saute for a minute or two, till soft and you get the aromas. Add the dried red chillies, each broken in three pieces ,and the curry leaves.
Now add the spice powders. stir and fry for a minute. Add the coconut.
stir and fry for amother minute or two.
Pour in the buttermilk. Keep stirring. Low to medium heat. Add enough salt. Do not let it come to boil. Should be just warmed enough.

Note: You may make this as thick or thin as you like. Add boiled and cooled water.

If you are in a really nutritious mood, you may add some veggies -- say, zucchini, cucumber etc. cubed and cooked. Or you can add them right before pouring in the buttermilk, cook, and then finish off.

I ran out of curry leaves, so you don't see any curry leaves. :(

rice withbuttermilk curry, nazrani beef fry, baby mango pickle (hot)

Serve with rice, pickles and Nazrani style mutton or beef fry, or Malayali "thorans" and "mezhukkupurattis" -- vegetable stirfry, or spicy lentils.

Nazrani mutton fry - aattirachi varattiyathu

This is a favorite nazrani dish. Obviously, we make it spicy and hot, so if you prefer it less spicy, you may have to reduce the amount of spices. Lamb can be used instead of mutton which is  goat meat.
"varattal" is a common method of stovetop cooking in Kerala. It is a mix of braising and stir-frying. There is also thaalikkal where the spices are sauteed first and then the meat is added., and cooked. You may use tomatoes instead of vinegar.

aattirachi varattiyathu after the final seasoning

Ingredients:

bone-in or boneless mutton cubed -- 2 lb.
1/2 cup onion, sliced thin
 2 tbsp ginger, crushed
5-6 green chillies, split lengthwise
1/2 tsp turmeric powder
4 tsp coriander powder
2 1/2 tsp red chilli powder
3/4 tsp cumin powder
1 1/2 tsp Kerala meat masala powder or garam masala powder
1 or 2 sprigs of curry leaves
1 tbsp vinegar
2 -3 tbsp cooking oil
Salt

 final seasoning or "kaachal" - noun, "kaachuka"- verb:

3 tbsp oil

1/2 to 1 cup onion, sliced thin

3-4 cloves of garlic, crushed

scant 1 tsp crushed red pepper

1/4 tsp kerala meat masala

a pinch of cumin
curry leaves

Method:

Clean the meat thoroughly.Drain. In the pot you would be cooking in, mix all the ingredients in the first set, except the meat and vinegar, with enough oil (traditionally, coconut oil, but now, any vegetable/olive oil) to make a moist mass. Now add the meat and mix well. You may marinate this for half an hour, if you like. But not really necessary.
Cook with enough water to cover the meat. Give it a stir. Cover. Start with high heat till it boils. Pour in the vinegar.Then reduce heat. Stir again. Cover and cook till meat is done. If the meat is real tender, it will be done sooner than if it is tough. Usually it will take an hour or more. Check and stir occasionally. Test with fork, if the meat comes off easily from the bones, it is done. (Pressure cookers save time, by the way.) All the liquid should be gone at the end. (If meat is still not done, and water is gone, add more boiling water. If there is too much liquid, and the meat is almost done, leave the pot open, turn the heat high and let the liquid dry out. Meanwhile do not forget to taste and see if the seasonings including the salt is balanced and to your taste.

Once the meat is done, we go to the next step of "kaachal" -- it is okay to eat it now, but the next step makes it even more delicious.

Heat oil in a wok or skillet. Add the onion, garlic and curry leaves. Saute till almost brown -- do not burn --
Now add the prepared meat. Stir well. Reduce heat. Keep stirring.
Be careful about the center -- things could get sticky and burn.
Trick is to stir well and all around and under.
The longer you do this "varattal", the tastier the dish.

Serve with rice or roti. A simple, good accompaniment is morozhichukoottaan or buttermilk curry. Or if one feels real lazy, yogurt-onion sallaas.

buttermilk curry

tournedos of beef

This dish seems to be a favorite of a Betty Neels hero -- appears in many of her novels.

Tournedos

Ingredients

Croutons:
4 slices, country-style bread
Olive oil
Salt and pepper

Directions

Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.

Tournedos and Sauce:

2 tablespoons olive oil
1 tablespoon unsalted butter
4 beef fillet steaks, about 6 ounces
Salt and coarsely ground black pepper
1 pound shiitake mushrooms, cleaned and quartered
2 shallots, finely diced
1 cup red wine
1 cup beef broth
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter

Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.

Source: http://foodnetwork.com/

Scalloped potatoes

Servings: 6


4 cups thinly sliced potatoes

3 tablespoons butter

3 tablespoons flour

1 1/2 cups milk

1 teaspoon salt

1 dash cayenne pepper

1 cup grated sharp cheddar cheese

1/2 cup grated cheese, to sprinkle on top

paprika

Method

1 In a small sauce pan, melt butter and blend in flour.


2 Let sit for a minute.

3 Add all of cold milk, stirring with a whisk.

4 Season with salt and cayenne.

5 Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

6 Reduce heat and stir in cheese.

7 Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

8 Pour half of cheese sauce over potatoes.

9 Repeat with second layer of potatoes and cheese sauce.

10 Sprinkle the remaining cheese on top.

11 Top with some paprika for color.

12 Bake uncovered for about 1 hour at 350F.

Source: http://www.food.com/recipe/scalloped-potatoes-85629


grilled asparagus

french bread

scoring nil

french bread2 -scoring not right yikes!

still workin' on the pockets. :(

better now.

:)

Victoria Sandwich Cake

Also called Victoria sponge cake, this is a cake that a Betty Neels heroine or her mom will have handy for afternoon tea at home. Back home, I had made this for my brother's birthday, a long time ago. Of course, I do not think it crossed my mind then, that  it was a Neels staple. A basic, easy cake that can be dressed up or down ( try different fillings, icings, decorations) and which tastes wonderful.

Ingredients

8 tbsps unsalted butter ( 1 stick)
1 cup self-rising flour
1 tsp baking powder
Pinch of salt
1/2 cup castor sugar (powdered, not confectioner's)
3 large eggs
1/2 tsp vanilla extract
whipped cream - 4 tbsp
raspberry jam -- 3-4 tbsp

Preheat oven to 350°F.
Sift flour+baking powder + salt in bowl.
Combine butter + sugar in mixer.
Add eggs and vanilla. Mix. Low speed.
Add flour mixture. Combine. Do not overbeat.
Transfer batter into two 7"x 1½" round, greasedcake pans lined with parchment paper.
Spread it evenly with a spatula.
Bake 20-25 minutes until tops are golden.
Let set for 2 minutes in the pans. Then, cakes onto racks. Cool.
Place one cooled layer on a serving plate and spread whipped cream within half inch of edges.
Spread jam on the other layer. Invert and place it on top of the first layer.
Sprinkle top with sugar.

Note: The size of the cake pan--shouldn't be too deep.

Lamb chops with watercress-grapefruit salad, potatoes Dauphinoise

I couldn't get noisettes of lamb that Betty neels mentions in her books, hence, lamb chops. :)




Lamb chops

Serves 3


Ingredients:

8 lamb rib  chops (or ask the butcher for  double cut lamb rib chop to get thicker chops)
3tbsp extra virgin olive oil
1 tbsp butter
4  sprigs fresh thyme, crushed
1-2tbsp cider vinegar
1 tbsp lemon juice
black pepper
1/2 tsp cayenne (optional)
1/2 - 1 tsp ginger, grated
1 tsp garlic paste/crushed
salt

 Mix all the ingredients together in 2 tbsp olive oil  and marinate the lamb chops for an hour (or more).
Heat the rest of the olive oil plus  butter in a skillet. Add the chops. Brown on both sides.
Cover and cook on medium heat for 5 minutes on each side.
Remove cover and brown for a minute or less.
You may make a gravy from the drippings. Saute some onion in the drippings. Deglaze the pan by adding some red wine vinegar plus chicken/lamb stock and scraping the skillet. For thicker gravy, add a tablespoon of flour and cook thoroughly.
Serve lamb chops  with the salad below and potatoes Dauphinoise ( au gratin). Add a few  fried tomato slices, if you like.

Watercress and Pink Grapefruit Salad:

1 bunch fresh watercress trimmed
1/2 pink grapefruit, peeled and segmented
1 small bunch freshly chopped mint

Vinaigrette dressing:
1 tbsp olive oil
1tbsp white wine vinegar
1/2-1 tsp sugar

Method:

Make the dressing. Toss the trimmed and washed watercress and mint together with the dressing.Add  pink grapefruit pieces.

Potatoes Dauphinoise


Ingredients

5 Yukon gold potatoes

3 cloves of garlic

2-3 sprigs of thyme

3 0z Gruyere cheese, grated

1/2 pint whipping cream

1 tbsp unsalted butter


Cooking Time: 40 minutes

Serves: 3 - 4

Method

1.Preheat oven to 300°F.

2.Finely chop the garlic and thinly slice the potatoes (the skin can be left on or peeled off).

3.Put the cream, milk, garlic, rosemary and thyme in a saucepan. Season with salt & pepper, bring to the boil and then remove from the heat.

4.Rub the inside of a oven-proof dish with butter and place a layer of potato in the bottom of the dish. Lightly season the layer with salt & pepper, add cheese all over the potatoes,  and continue to layer and season until the dish is full. Then pour the milk mixture over the potatoes.

5.Put the dish into the oven for 40 minutes.

6.Check the potato is cooked by sticking a knife into the middle, the potato should be soft and offer no resistance.

7.Cut out portions and serve.

Source: http://www.reallynicerecipes.com/recipe/potato/dauphinoise which I modified.
I found the recipe for the salad here, but I have modified them :  http://www.heritagemeats.co.uk/heritagemeats/node/18