Foodsters' Blog

Nutella Chocolate Cake

by Honey, on Sun, February 09, 2014 - 6:10:40 PM, 0 comment
Quickie Recipe
So world Nutella day was on the 5th of February and since everyone was so excited when I talked about making a cake to celebrate this, here's a recipe. This is a cheat's cake because let's face it I'm lazy most days. So essentially this is a simple chocolate cake dressed up with Nutella.



Beat 3/4 cups butter with 1 cup sugar for about 3 minutes. Beat in two eggs and you should have a soft batter. Add 1 tsp vanilla (unable to find this in my pantry so I used a bit of coffee) and 3/4 cup milk. If your batter is not smooth don't worry.

Sift 1 cup flour with 1 Tbs baking powder, pinch of salt and 3/4 cups cocoa powder. *It's important to sift your dried ingredients for this recipe. I usually don't do it but in this instance it just makes mixing a whole lot easier. Switch to a spatula and fold dried ingredients in gently until you get a thick and rich chocolaty batter. Don't over mix but make sure it's even. Put it in a loaf pan 9 x 4.5 inches, pop in a 180 degree oven for about 1 hour and 15 minutes. Check it after an hour and if you insert a knife in and it comes out clean- it's done!

Let it cool before just drizzling Nutella on top. This is a killer Valentine's cake but I just like to make it on sultry Sundays and enjoy it with a good book.
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What to Cook

Fruit Tartlets

by Edwan S., on Sat, February 08, 2014
Dessert

Tartlets are surprisingly easy to make and store. You can make the shells in advance and simply chill or freeze them for another day. The fillings are endless from chocolate to egg custard and can either be savoury or sweet. We filled ours with custard and fresh fruits for a classic French version.

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What to Cook

Chocolate Marshmallow Bars

by Edwan S., on Sat, February 08, 2014
Dessert

Make this little treat for the weekend. It’s gooey and chewy and will delight kids and adults alike. It’s super easy and requires no baking. Win!

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What to Cook

Young Papaya Salad with Banana Heart

by Edwan S., on Sat, February 08, 2014
Asian

This som tam is spicy, tart and funky. We always thought artichokes will go well in an Asian salad but it’s expensive and hard to find. Use banana heart that has the same texture and delicious too!

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What to Cook

Kalbi-style Sweet Beef Ribs

by Edwan S., on Sat, February 08, 2014
Asian

The Koreans do know a thing or two when it comes to ribs. This style of ribs takes less time to cook because of it’s sliced thinly. This yields chewy, sticky and meaty bites with a DIY glaze that is sure to please…

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What to Cook

Honey Mustard Roasted Chicken

by Edwan S., on Thu, February 06, 2014
Western

V-day is coming up so why not cook a meal at home with this awesome roast chicken recipe? A spatch-cocked or butterflied chicken is easier to roast and get right so you avoid that common conundrum of breast meat and leg meat not cooking at the same time. The result is juicy, succulent meat all around. In this recipe a honey mustard glaze adds a sweet and savoury oomphh which, coupled with roasted spuds and veggies makes a great meal. Great for lazy weekends.

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Foodsters' Blog

Spatch-cocking a Chicken

by Edwan S., on Thu, February 06, 2014 - 4:45:17 PM, 0 comment
Kitchen Capers
One of the major problems (so to speak) when it comes to roasting a whole chicken is that it can get a bit tricky to get the entire bird to cook nicely at the same time. This is because lean breast meat cooks faster than fatty leg meat. Trussing is the normal go-to method to negate this, but spatch-cocking is even better.

Spatch-cocking is basically another term to butterfly a bird. It's pretty simple to do. The best way to do it is to use a nice, big, sharp pair of kitchen shears or scissors.

Easy as 1, 2, 3

Easy; using the scissors, cut along the back-bone, snapping through the ribs and thigh-hip joints. Basically you're removing the entire backbone in one piece. Save it in the freezer, so that when you have enough bones and stuff, you can make your own chicken stock.

Ta-daa!

So there you go, spatch-cocking a chicken (or any other bird). The benefit is that the breast meat and leg meat reaches optimum doneness and juiciness at around the same time, more so than with normal trussing. Result is better tasting and moister chicken meat for you to enjoy!

Plus you get to say 'spatch-cock'.
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