Behold this cake! It's dark, rich, smooth and oh-so-indulgent (like all menshould be). I chanced on the recipe at Times Online and thought it sounded promising, but I really sat up when I noticed the same writer had featured it twice - first here in 2004 (Flourless chocolate & almond cake), and 3 years later in 2007 (Still the best chocolate and almond cake).

"... there is one well-known and well-loved cake that I go to for all manner of celebrations: a rich, flourless chocolate cake adapted from an Elizabeth David recipe in French Provincial Cooking. She simply calls it a chocolate and almond cake, although I believe it is also known as Reine de Saba, or Queen of Sheba. Rich and intense, it rises slightly in the oven only to deflate, crack and wrinkle into a rustic mess as it cools — all part of its charm. It makes a fabulous dinner-party pudding with crème fraiche or custard, is even better as a celebration cake dusted with icing sugar or cocoa powder, and is particularly good, I must say, for breakfast. Of the 260 recipes in the past twelve months, this is one of my favourites."

- Jill Dupleix, Times Online

WOW.

How could I not give such a highly-recommended cake a shot? So, bright and early I started ... mixing and whisking, and before long, I was rewarded with a cake that tasted as good as it looked.

(Left) Yolks bathed in gorgeous morning light. (Right) How come no "rustic cracks"??? I waited and waited for the cake to deflate and crack with panache, but nothing happened! It only cracked slightly when I started slicing - and that was because it was not yet completely cooled. Where are the cracks when you want them? 

Recipe

(from Times Online)

Serves 6

Prep: 20 min

Cook: 50 min

* I would highly recommend using a springform cake pan or removable-bottom cake pan to bake this.

- 200g dark, bitter chocolate (I used Valrhona Equatorial 55%, so ... not exactly dark or bitter)

- 1 tbsp strong espresso coffee (I omitted this)

- 1 tbsp rum or brandy (I used rum)

- 150g caster sugar (I reduced the sugar to 130g because I didn't use dark bitter chocolate)

- 150g butter (I used unsalted)

- 100g ground almonds

- 5 eggs, separated

- Icing sugar for dusting

- Pinch of salt (the recipe doesn't call for this, but I always feel salt enhances the flavour of chocolate ... still, it's optional)

1. Melt the chocolate, coffee, rum or brandy, sugar and butter (and salt, if using) in a bowl sitting in a pot of barely simmering water. Remove from the heat and stir until well mixed.

2. Add the ground almonds and mix well. Beat in the egg yolks, one by one.

* Unless you can't take nuts, you must include the almonds! The nutty flavour brings out another dimension against the smooth chocolate. Amazing.

3. Beat the egg whites until stiff and peaky, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest. 

* Let me clarify for those who are unclear: add whites to chocolate, not the other way around.

4. Turn into a buttered and floured 20cm (8in) round or square cake tin and bake at 180°C/Gas 4 for 40 to 50 mins (less if you like it fudgey, more if you like it cakey).

* I found it neither fudgey nor cakey. I'd like to use the word "mousse-like" to describe the velvety-soft interior. If you like chocolate mousse, you'll love this cake. 

5. Leave to cool before removing gently from the tin, and dust with icing sugar to serve.

This was what I got after baking for 40 mins, and to me, it was perfect - slightly crusty edges with an interior so tender, it yielded completely to the gentlest nudge of the fork. If, however, you like it "cakier", then bake slightly longer but with a sheet of foil tenting the cake. It could brown too much and burn. Do keep an eye as you bake ... chocolate cakes have a tendency to produce burnt tops if you are not watchful.

But basically, this is it! A cake that truly lives up to its glowing reputation. :) Isn't it a beauty? 'Twas was a HUGE hit, with everyone asking for seconds and get this, the next day too!

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Bibimbap(비빔밥) which means "mixed rice" is a healthy and hearty everyday dish that consists of steamed rice, vegetables and meat. And before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil making the layer of the rice forms a crispy crust at the bottom(a bit similar to our Asian Claypot Rice) while the dish is often serve with a dollop of gochujang.

BIBIMBAP

(비빔밥)

There are a few common of vegetables used in Bibimbap such as julienne cucumber or zucchini, mushrooms, soy bean sprouts, carrots, spinach and etc. And if for health reason or personal preference, beef can often be substituted with chicken or seafood too.

(Serves: 2          | Preparation: 15 minutes          | Cooking: 15 - 20 minutes)

Ingredients:
2 Serving Portions of Cooked White Rice
4 Medium Fresh Shiitake Mushrooms, cut into thin slices
60g Bean Sprout
1 Small Carrot, julienne
1 Small Zucchini, julienne
100g Spinach, blanched
Some Cabbage Kimchi, optional
2 Eggs
3 Garlic Cloves, finely chopped

Drizzling Sauce:
1 Tablespoon Sesame Oil
1/2 Tablespoon Sesame Seeds
Pinch of Salt

To Serve:
Gochujang/Bibimbap Paste
1 Teaspoon Toasted Sesame Seeds
Extra Sesame Oil

Method:-

1. Fill a medium saucepan or pot with water and bring to boil. Blanch the spinach for about 1 minute, drain, rinse with cold water and squeeze out any excess liquid.

2. Roughly cut spinach into section and add in half of the drizzling sauce and mix well. Set aside.

3. Repeat the same produce as above with the bean sprouts.

4. Add 1 teaspoon of sesame oil in a small frying pan/saucepan, saute the zucchini with some chopped garlic till zucchini soften. Remove and set aside.

5. Repeat the step with carrot and mushrooms, keeping them separate.

6. Using individual heatproof casserole dish, grease inside lightly with some sesame oil, add 1 portion of the rice and place over high heat for 3 minutes to sear the rice.

7. At the meantime, prepare the pan and fry the sunny-side up egg.

8. To serve, remove casserole from heat, place egg in the center and arrange the prepared vegetables alternatively around the egg. Sprinkle with extra sesame seeds and sesame oil, serve immediately with some gochujang paste on the side.

~~~~~~~~~~~~~~~~~~~~~~~

NOTE:-

~ If you have time, prepared all the side vegetables ahead in the morning and keep them in the fridge so that you would be able to get the dish ready in 10 minutes during lunch or dinner.

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Often a raw/fried egg together with sliced meat (usually beef) are the two commonly additions to Bibimbap but for my version, I have adapted most of the common ingredients except meat which I have left out for this recipe. To start the meal, just give the mixture a few stirs to combine the ingredients and enjoy. 

There are so many versions of Self-frosting Nutella Cupcake recipes available online whenever you do a goggle search. Here I am using a recipe from Camemberu with slight changes by adding my son's favourite mini chocolate chips to make it more chocolatey on top of the Nutella used.

NUTELLA CUPCAKES WITH CHOCOLATE CHIPS

For the recipe of this Nutella Cupcakes with Chocolate Chip you would notice that I have used 2 types of flours like what I did for the Kiwifruit and Lime Cupcakes as i prefer a lighter texture by in-cooperate some self-raising flour. But if you find it too troublesome, you could always follow the original recipe and use 100g of plain flour plus 1 teaspoon of baking powder instead.

Recipe adapted and modify from Camemberu Self-Frosting Nutella Cupcakes.

(serves: make 6 | Preparation: 10-15 minutes | Cooking: 20 minutes)

Ingredients:
70g Plain Flour
30g Self-Raising Flour
70g Unsalted Butter, soften
70g Caster Sugar
2 Eggs, 60g each
1/4 Teaspoon Vanilla Extract
1/2 Teaspoon Baking Powder
1/4 Cup Mini Chocolate Chips
Pinch of Salt
Some Nutella Spread

Method:-

1. Cream butter and sugar until light and fluffy(about 2 minutes on medium speed)

2. Add egg one at a time and beat till no trace of egg mixture.

3. Next add vanilla and stir in flour mixture until flours are full in-cooperate before toss in the chocolate chips and mix well.

4. Fill each cup with 1/4 of the batter, add in 1 teaspoon of Nutella each before covering it with batter to fill 3/4 full.

5. Give the mixture a quick swirl using toothpick and bake in preheated 180 degree celsius oven for 20 minutes or until skewer insert and comes out clean.

These are some of the Mini Nutella and Peanut Butter Cupcakes which my boy would occasionally request as his tea snack or breakfast. And I guess these mini version would be great for kids to bring to school or outings compared to the normal size cupcakes above.

Lastly I would like to submit this Nutella Cupcakes with Chocolate Chips for Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog. Enjoy everyone!

DOUBLE CHOCOLATE NUTELLA CUPCAKES

Today I am excited and happy to be able to invite Leemei from My Cookinghut to share with us one of her recipe on how to make a French classic, Quiche lorraine which is a rich open pie with a filling of custard baked with bacon and Gruyère cheese.

Leemei is a freelance recipe contributor, food stylist and photographer which is based in London. I love her wide collection of recipes which includes Italian, Middle Eastern, French and etc. And recently her new cookbook – Lemongrass and Ginger Cookbook: Vibrant Asian Recipes which contains a big handful of delicious Asian recipes is scheduled to be published in Spring, April 2012. Although it is still a few months away, but this fabulous cookbook is available for pre-order now and you could could refer more details HERE.

QUICHE LORRAINE

I was thrilled when Ellena asked me to be her guest blogger. Ellena is the author of a great food blog named Cuisine Paradise, which is one of the Top 10 Best Food Blog in Singapore. There is a vast collection of tested and tried recipes on Ellena’s blog. Bedies, there are some great restaurant reviews too!

I have been following Ellena’s blog for quite a while and I absolutely love what she has been sharing on her blog. Thank you very much, Ellena, for giving me this great opportunity to appear as a guest on your blog!

Today, I have decided to make a French classic, Quiche lorraine – a delicately wobbling, full-flavoured beauty that is really easy that everyone can make at home. Quiche lorraine is a rich open pie with a filling of custard baked with bacon. Gruyère cheese is commonly added too.

The bottom crust is a crisp savoury pastry. A good quality of pastry is important. You could make it yourself or get the best short crust pastry you could get at the supermarket. Most of the time at home, I will make it from scratch. Unless I am extremely busy, I will then grab a ready made one.

Quiche lorraine is best served at room temperature. I love to make it a day in advance and let the flavours develop for full impact to be enjoyed the next day.

[Soft Break]So, what do I normally eat with quiche lorraine? Personally, I like to serve it with a simple leafy salad - drizzled with extra virgin olive oil ,seasoned with salt and freshly ground black pepper. It could be just be as simple as that to serve it as lunch or dinner!

Have I tempted you enough? Make it yourself, ideally including homemade pastry, and with fresh eggs and cream.

RECIPE FOR QUICHE LORRAINE

Shortcrust pastry:

225g plain flour
100g unsalted butter, diced
1 egg yolk
a pinch of salt

Filling: 
300g diced bacon
230ml double cream
20ml milk
3 eggs
100g gruyere cheese
a pinch of grated nutmeg
salt and pepper, to taste

Method:-

1. To make the pastry, put the flour and salt into a bowl, add the butter and rub with your fingertips until the mixture becomes like a breadcrumb consistency. Add the egg yolk and about 2-3 tbsp of water, mix until the dough just starts to come together. Shape the dough into a ball, wrap in cling film and put in the fridge to rest for 30 minutes.

2. Roll out the pastry into a square on a lightly floured surface and line a 25cm fluted tin or a 35cm rectangular tart tin. Trim the edge and pinch up the pastry edge to make an even border raised slightly above the tin rim. Put in the fridge for 10 minutes.

3. Meanwhile, preheat the oven to 200°C. Then, line the pastry shell with a piece of greaseproof paper and baking beads. Blind bake the pastry for 10 minutes, remove the paper and beads and bake for another 5 minutes or until the pastry is just cooked but still very pale, then remove from the oven. Reduce the oven to 180°C.

4. Bring a saucepan of water to the boil and blanch the diced bacon for 1-2 minutes. Drain well and soak up excess moisture with kitchen paper. Discard extra fat of the bacon if necessary.

5. Mix together the cream, milk and eggs. Season with salt and pepper. Add a pinch of grated nutmeg. Stir until combine. Scatter the bacon into the pastry shell, then pour in the egg mixture. Bake for 30 minutes, or until the filling is set. Leave the quiche in the tin for until cool to handle. Serve at room temperature.

~~~~~~~~~~~~~~~~

Lastly I would like to thank Leemei for taking her time to prepare this wonderful guest post for Cuisine Paradise and you could find out more about her recipes and travel experience from here website, My Cooking Hut @ http://www.mycookinghut.com/ 

 
As much as you read about my passion on using fresh fruits in both my dishes and bakes I am rather excited with my new love on using "kiwifruit" as one of the key ingredient. Before my recent encounter with ZESPRI kiwifruit, I didn't know that kiwifruit has so much health benefits or rather it could be so versatile to use in creating our daily meals. 

Below is another way that you could in-cooperate kiwifruit in baking some delicious cupcakes to impressive your guests with minimum steps and effort. These serve great for afternoon tea with cup of fragrant tea to balance it's zesty taste. 

KIWIFRUIT AND LIME CUPCAKES

We love the texture of this cupcake which is soft, moist and infuse with hint of sweet and sour zesty flavour from the green kiwifruit and lime syrup. And it really taste great while eating it warm as a tea-cake or as after meal dessert which gives you a refreshing taste and comfort feeling especially during cold nights. 

(makes: 6 | Preparation: 10 minutes | Cooking: 25 minutes)

Ingredients:
75g Self-raising Flour
40g Plain Flour
50g Ground Almond
80g Caster Sugar
62g Unsalted Butter, melted and cooled
1 Large Egg
60ml Milk
1 1/2 Ripe Green Kiwifruit, cut into cubes
1/2 Green Kiwifruit, sliced for garnishing

Method:-

1. Preheat oven to 180°C. Place combined flours, almond meal and sugar in a large mixing bowl. Stir well.

2. Whisk egg and milk together with melt butter and slowly stir into the flour ingredients follow by the cubed kiwifruit.

3. Using a spatula, mix well and spoon mixture into paper cases and bake in preheated oven for 25 - 30 minutes till golden and skewer inserted and comes out clean.

4. Cool in pan for 10 minutes before turning onto wire rack to cool further.

LIME SYRUP

Lime syrup is great to act as an addition toppings to enhance the flavour of  many dessert dishes or as an accompaniment to certain drinks which needs a zesty lift. This syrup can be served warmed or cold with desserts or cold. For a combination you could also used half portion of lime juice mixed with lemon juice instead of using one type of fruit.

(Preparation: 5 minutes | Cooking: 10 minutes)

Ingredients:
Zest of 1 Lime
90ml Lime Juice(about 2 - 3 limes)
80g Caster Sugar

Method:-

1. To make the lime syrup, place lime rind, lime juice and sugar in a small saucepan. Stir over low heat until sugar dissolves.

2. Simmer over medium low heat for 8 - 10 minutes until thickened.

3. Cool the syrup slightly. Use a skewer make holes over the cakes before spooning the sryup over cakes and top with sliced kiwifruit.

4. You could also un-mould cake on serving plates, spoon over extra lime syrup and serve warm.