Molten Chocolate Cake

Here is another amazing recipe "borrowed" from Chef John at foodwishes.com. It looks nice and firm on the outside but when you cut into it the centre will be soft and creamy - like molten lava. I admit it's not one for the calorie counting crowd. On the other hand it's so deliciously rich that you probably won't eat much... in one sitting that is.

Ingredients:

150g dark quality chocolate

5 tbsp unsalted butter.

2 large eggs + 1 egg yolk

3 tbsp sugar

3 tbsp flour

2 tsp cocoa powder

Melt the chocolate and butter in a microwave or over a waterbath. Careful not to overheat it or it will burn and become bitter.

Put the eggs and sugar into a bowl.

Mix the eggs and cream until it's white and foamy. An electrical hand mixer is preferred.

Pour in the melted chocolate and butter.

Fold it in gently using a scraper. Don't stir it. Add a pinch of salt. Salt does wonders to chocolate. Trust me.

Sift in the flour and cocoa powder. This will make it lighter and you avoid biting in to balls of flour.

Fold it in gently.

Pour the dough into small greased (butter) containers (this was taken in the days before I got my ramekins) and leave them in the fridge minimum 30 min. This will ensure that the centre is well cooled off and won't cook as fast as the outside. Don't skip this step.

Place the cakes in hot water bath (water coming 2/3 up the side of your ramekins) and bake at high temeprature for 15-20 minutes depending on your oven.

The cake needs to be firm on the outside when taken out. If it's too soft, put it back in oven for an extra couple of minutes. IMPORTANT! Leave to cool off at least 10 minutes. I know it's difficult to wait, but it's necessary. Otherwise you will burn your tongue on burning hot chocolate.

Serv just by itself or in company of icecream/berries.

Exotic Smoothie

Smoothies are simple to make but soooo refreshing not to mention healthy. This is only one variant. You can add almost any fruit you want and soon you will have taken your six pieces of fruit and veg a day.

Ingredients: 2 bananas, 1/2 ripe and sweet pineapple, orange juice, one ripe papaya (mine was advertised as riped on the tree and not on the journey. It was very ripe and tasty indeed).

Cut the ends off the papaya, peel the skin off with a potato peeler.

Cut in half lenghtwise and deseed using a spoon. Cut into chunks and put them in blender.

Cut the pineapple in half, remove the outer skin.

Cut in chunks, leaving out the hard centre.

Peel the bananas and add them to the blender. Pour over some orange juice. Add some ice cubes for extra refreshing drink. Blend till smooth.

Serve ice cold, for example with some crushed ice. By adding a bit of orange juice on to you create a two coloured cool tropical drink.

Spicy Beef on Cold Rice Noodle Salad

This is and amazing recipe I have ripped off from Chef John's foodwishes.com blog. It's a flavourful asian inspired cold noodle salad with hot, spicy beef on top. It combines explosive flavours with a hot and cold sensation. I strongly recommend trying this out.

Ingredients:
300-400 g lean beef
Marinate:
2 tbsp rice vinegar
1 tsp soy sauce
2 tbsp chili sauce
1/2 tsp 5 spice (buy it in the asian shop)
1 tsp freshly grated ginger
3 cloves of crushed garlic
1 tbsp neutral oil
Noodle:
1 pack of rice vermicelli
2 tsp fish sauce
2 tbsp vegetable oil
2+2 tbsp rice vinegar
1/3 cup shredded carrots
Handful salted peanuts
1 handful fresh cilantro

Mix the different ingredients for the marinate. The yellow balls you see are my ginger-garlic icecubes. I've just blended equal amounts of both and put them in a plastic bag for making ice cubes. This way you'll always have fresh ginger and garlic at hand.

Cut some lean beef into fine strips.

Marinate the meat for an hour or until you are ready to serve.

Boil a package of rice vermicelli ("rice spaghetti" from the asian shop) according to the package in plenty of unsalted water.

Once the noodles are tender, rinse them under cold, running water. This is an important step to avoid the noodles sticking together. Let the water drip off.

Add 2 tsp of fish sauce.

Add 2 tbsp of rice vinegar.

And finally add 2 tbsp of neutral oil. Mix well and put the noodle salad in the fridge until it's cooled down and ready to serve.

Shred 2 medium sized carrots. Chop a handful of fresh cilantro leafs.

Take the noodles out of the fridge. You might want to break them up a bit in case they stick together. Add the carrots and cilantro, a handful of salted peanut along with another 2 tbsp of rice vinegar. Mix well.

Heat up a wok/pan with a bit of neutral oil until it's nearly smoking. Quickly stir-fry the beef for a minute or until done.

Serve the steaming hot and spicy beef on top of the cold noodles.