Spicy Beef and Chocolate Casserole

Spicy Beef and Chocolate Casserole

Yes, beef and chocolate cooked together! A zany idea, but it works, as it has done for centuries in Mexico, where chicken or turkey are also cooked with chocolate, to produce “Mole” a traditional dish. Only a little chocolate is used. It thickens the juices as it cooks, resulting in a sauce that is dark and velvety smooth. Combined with the hotness of the chillies and the aroma of cumin, cinnamon and parsley this is a recipe to surprise your loved ones.  The puff pastry heart croutons are not a must, but could add that touch of romance if you are cooking a valentine supper.

Serves 4

Casserole

2 tablespoons olive oil
1 red onion, sliced thinly
½ kg good quality braising beef cut into 2.5 cm cubes
1 medium size red chilli, seeded and chopped
1 teaspoon ground cumin
½ teaspoon ground cinnamon
400g can Italian plum tomatoes
1 bay leaf
1 tablespoon fresh chopped flat leaf parsley
40g plain chocolate
salt
freshly ground black pepper

Pastry Croutons

200 g ready made puff pastry
a little beaten egg
1 tablespoon pine nuts

1. Heat the oil in the heart casserole over a medium setting. Fry the onion until beginning to soften, but not brown.

2. Add the cubed meat and brown evenly, stirring occasionally. Stir in all the remaining ingredients with one full (tomato) can of water. Season.

3. Cover and cook in the oven for 2-2½ hours on 120ºC. Stir once during cooking. When the meat is tender, remove the casserole from the oven and raise the temperature for the pastry croutons.

4. Whilst the casserole is cooking roll the pastry out to the thickness of a R5 coin. Use a large heart shaped cutter (approx 9cm long) to cut out 4 hearts. Brush with a little beaten egg and press a few pine nuts into the centre of each. Chill the hearts on a baking sheet for at least 1 hour before cooking

5. Bake the hearts for 10-15 minutes on 200ºC until well-risen and golden brown.

Serve a portion of the beef and chocolate casserole topped with a pastry heart.

Recipe @

http://www.lecreuset.co.uk/Spicy-Beef-and-Chocolate-Casserole.aspx#.VMtcyzGUfzI

Ginger 'Soy' Salmon

Ingredients

1- 7oz. piece wild salmon
1 handful snow peas
½ carrot, julienned
½ zucchini, spiralized
2 handfuls baby spinach
for marinade 1 tsp. extra virgin olive oil
2 tbsp. coconut aminos or soy sauce
1 tbsp. lime juice
1 garlic clove, grated
1 tsp. grated ginger

Instructions

Place all of the veggies except for the spinach in the bottom of the Lékué steam case, season with salt and pepper to taste and microwave on high for 90 seconds. Place the salmon on top of the par-cooked veggies and pour over the marinade and microwave for an additional 2 minutes. Serve over top of the reserved raw spinach which will wilt and soak up any juices from the marinade and the fish.

Product @

http://www.kitchenique.co.za/Main.asp?D=%7BF3EFD73F-F4F4-427B-BEED-A5C5E9915316%7D&PageType=Product&SKU=57531&CategoryID=807

Recipe @

http://www.lekueusa.com/recipe/Ginger-Soy-Salmon-8ppv-recipe-rid86.html

Chocolate-Peanut Butter Layer Cake with Caramel Popcorn

Chocolate-Peanut Butter Layer Cake with Caramel Popcorn

1/2 batch of the caramel popcorn recipe below (or about 4 cups of store bought caramel corn)

Chocolate Cake:

1 cup unsalted butter
2 cups sugar
4 eggs
1 tbsp baking powder
1/2 tsp salt
3/4 cup cocoa powder
4 cups all purpose flour
2 cups milk

Peanut Butter Frosting:

1/4 cup creamy peanut butter
2 tbsp softened butter
1/4 cup cream cheese
1 cup powdered sugar

Chocolate Glaze:

6 oz bittersweet chocolate
3 tbsp sugar
4 tbsp water
4 tbsp butter

Preheat the oven to 350 F (180 C). Grease and line four 6" (or 3 8") pans and an 8" square pan.

For the chocolate cake:

Cream together the butter, sugar and eggs until pale and fluffy. Cream in the baking powder, salt and cocoa until smooth. Add 1/3 of the flour and stir in until just combined. Add half the milk and stir until just combined. Add another 1/3 of the flour and stir in until just combined. Add the rest of the milk and stir until just combined. Stir in the last 1/3 of the flour until just combined.

Divide the batter equally among the circular and square pans. Bake for 25-30 minutes until a skewer inserted into the center of the cake comes out clean.

Leave to cool for a few minutes before turning out onto cooling rack to cool completely (remove the parchment paper from the bottom of the cakes too).

For the peanut butter frosting:

Stir all the ingredients together in a medium bowl. If you need to, add a splash of milk to make the frosting thinner or add some more powdered sugar to make it thicker. It should be a spreadable consistency.

Assembly part 1:

Cut the cooled, square cake layer into four 3" circles using a pastry ring. Level any domed circular cake layers so that they're flat.
Stack up the 4 large (6") cake layers with about 2 tbsp of the frosting between each layer (don't frost the top layer)

Separately stack up the 4 small (3") layers with a heaped teaspoon of frosting between each layer.(don't frost the top layer)

Make the glaze:

Place the chocolate, water and sugar in a heatproof bowl set over a simmering pan of water. Stir until melted then remove from the heat and stir in the butter.

Assembly part 2:

Pour the majority of the glaze over the top layer of the large (6") cake and spread it out to the edges. Place the small (3") cake on top of the large cake layer and pour the remaining glaze over the top of this small cake. Spread it out to the edges.

Decorate the cake with the caramel popcorn and serve.

Recipe @

http://www.topwithcinnamon.com/2014/02/im-an-adult-double-chocolate-peanut-butter-layer-cake-with-caramel-popcorn.html

How to Make Any Caramel Corn in 5 Steps

1. Pop your corn in whatever way is easiest for you. It's important that your popcorn be fresh and sturdy, which is why we recommend popping your own. Start with 1/2 cup of kernels to make 10 to 12 cups of popcorn. (We like to pop it in a little bit of neutral oil in a big, lidded Dutch oven on the stovetop, shaking the pot here and there.)

Dump the popcorn into a large bowl and, if you want to get creative, add nuts or dried fruit, too.

2. Start making the caramel. Melt 1 1/2 sticks of butter, then add a cup of brown sugar and a tablespoon or two of molasses. After the sugar's melted, crank up the heat and boil for 3 to 4 minutes. Stir constantly so that the caramel doesn't stick and burn.

(If you like a bit of bite to your caramel corn, it's helpful to know that the longer the caramel is on the stove, the crunchier your corn will be. Just don't leave the caramel on the stove so long that it starts to smoke.)

3. Add a teaspoon of vanilla, a 1/2 teaspoon of salt (1 teaspoon if you want a salted caramel corn), and the magic ingredient: 1/4 teaspoon of baking soda. Baking soda makes the caramel airy and foamy, giving it a softer texture and allowing it to better coat the corn. The air bubbles that form when baking soda is added will make the caramel lighter in color and texture.

Now's your chance to add other spices or flavorings to the caramel: cayenne, hot sauce, or curry powder for a savory, spicy popcorn; cinnamon, cloves, and other spices for a holiday-themed variety; or maybe some maple syrup if you're Canadian.

4. Working quickly, pour the caramel into the bowl of popcorn and stir until all of the corn glistens with the golden sauce.

5. Into the oven it goes! Spread your caramel corn into an even layer on a lined baking sheet and bake at 250° F for 30 minutes to an hour, depending on how dry you like the corn. Stir every 15 minutes, breaking up any clumps (or leaving them intact, if you're a fan).

If you have self-control, let it cool completely. Otherwise, pop each piece into your mouth straight from the baking sheet. Corn really is wonderful, isn't it?

Recipe @

http://food52.com/blog/7767-how-to-make-any-caramel-corn-in-5-steps

Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow

Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow.

Yields: ONE (10 INCH) TART 

Preparation time: 35 MINUTES 

Cook time: 30 MINUTES 

Total time: 3 HOURS

Ingredients

Chocolate Chip Cookie Crust

1 cup + 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick (8 tablespoons) unsalted butter, softened

1/2 cup brown sugar

1 teaspoon vanilla extract

1 egg

3/4 cup semi-sweet chocolate chips

Salted Rum Caramel*

1 cup granulated sugar

1/2 cup heavy cream or full-fat canned coconut milk

4 tablespoons unsalted butter

1 tablespoon rum

1 vanilla bean, split lengthwise and seeds scraped

pinch of sea salt

Chocolate Ganache

1/2 cup heavy cream

3 1/2 ounces dark chocolate, finely chopped

Meringue*

4 large egg whites, room temperature

pinch of cream of tartar

6 tablespoons sugar

Instructions

To make the tart cookie dough, preheat the oven to 350 degrees F. Grease a 10-inch tart pan with a removable bottom.

Combine the flour, baking soda and salt in a small bowl. 

Beat the butter, brown sugar and vanilla extract in large mixer bowl until creamy, about 3 to 5 minutes. 

Add the eggs and beat well. Gradually beat in the flour mixture. 

Stir in the chocolate chips.

Press the cookie dough into the bottom and sides of the greased tart pan. You may not need all the dough. 

Place the tart pan on a cookie sheet and bake for 15-20 minutes or until lightly golden on top.

Meanwhile, make the caramel. In a dry, large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat, and into the side of the skillet carefully pour in the heavy cream and butter.

Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat, add rum and vanilla bean seeds + a pinch of salt.

Once the cookie is done baking, slowly pour the caramel over the cookie, spreading it out as needed. Let the tart stand until the caramel is set, at least 45 minutes.

To make the ganache, place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour the ganache over the set tart while the ganache is still warm. 

Let the tart set at room temperature for at least 2 hours or 1 hour in the fridge before serving.

Just before serving, make the meringue. Using an electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over the tart. Using kitchen torch, toast meringue until golden in spots or place pie under the broiler for 1 minute. Be careful! Serve!

*If you prefer an extra caramely tart like the one in the photos, double this caramel recipe. Just beware that the tart will be a bit messy.

**This is a very sweet recipe. if you would prefer, you can leave the meringue off, or top with whip cream or vanilla bean ice cream.

Recipe @

http://www.halfbakedharvest.com/chocolate-chip-cookie-bottomed-salted-rum-caramel-tart-toasted-marshmallow/

Umbra Kitchen

Umbra Kitchen

We have an excellent range of Umbra products for your kitchen.

www.kitchenique.co.za 

Claire de Lune Moonlight Clock
from Kikkerland

We can't decide if the Glow in the Dark Moon clock makes a room look more romantic or like science nerd central. Two very different concepts. We do think it's a cool piece of art for the wall.

The face is an image mash-up of 65 different actual photographs of the moon. A round domed glass front is a nice detail. The clock face glows for 2 hours after lights are off.

Features

Authentic lunar images taken in western france by astronomy photographer norbert
Moons surface glows in the dark
Glass dome front
Measures 13-1/2-inch diameter
Requires 1 aa battery (not included)

Novelty Cake Pans & Molds

Novelty Cake Pans & Molds

Have a go at making your own novelty cakes with one of Kitchenique's wide range of baking pans and molds.

Your creations can look better than the professionals.


Pans & Molds @

http://www.kitchenique.co.za/Main.asp?D=%7B01422A11-47F8-4B8B-816F-61ED4CD9E7E5%7D&PageType=ProductList&CategoryID=455

The Best Rolled Sugar Cookies

The Best Rolled Sugar Cookies

Ingredients 

Original recipe makes 5 dozen 

1 1/2 cups butter, softened  

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

PREP

20 mins

COOK

8 mins

READY IN

3 hrs

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Recipe by Jill Saunders 

http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/

Cookie Cutters @

http://www.kitchenique.co.za/main.asp?D=%7BB7A7DB05-4656-40A2-9DF1-4DEF97B281BE%7D&PageType=ProductList&CategoryID=38