RECIPE: Vanilla and Chocolate Chip Sandwich Cake

Time: 10 mins preparation (using a mixer), 40 mins cooking time, 5 mins decorating time

Servings: To make a large cake to serve 14

***You can make a smaller version (so not so thick sponges) by halving all the sponge ingredients and baking on the top shelf at 190 degrees/170 degrees for fan assisted/gas mark 5 for 20 minutes.***

Ingredients:

For the sponge:

400g caster sugar

400g butter

400g self raising flour

8 medium eggs

1 tsp baking powder

1 bag of dark chocolate chips

For the filling and buttercream icing:

Butter cream:

100g butter

140g icing sugar

Vanilla extract

4 tbsp apricot jam

Method:

Cream together the butter and sugar until soft and pale yellow.

Whisk up the eggs and add to the butter and sugar.

Seive in the flour and baking powder.

Add about three quarters of the chocolate chips and mix together until the sponge mixture is glossy and smooth.

Divide the mixture between two greased and lined cake tins (I use the ones with the removable bottoms for ease of turning out).

Bake in the oven on the top shelf at 190 degrees/170 degrees for fan assisted/gas mark 5 for 20 minutes, turn down the heat to gas mark 4 or it's electrical equivalent and bake for a further 20 minutes.

Stick a skewer or a knife into the middle of the cake and if it's cooked, there will be no raw mixture when it s removed. If not put back in the oven for another 10 minutes.

When completely cooled, you can ice the cake.

Cream the butter until soft and smooth.

Add the sifted icing sugar and a couple of drops of vanilla extract, beating until smooth.

Paste the top of the bottom layer and the bottom of the top layer with slightly warmed apricot jam.

Cover the top of the base with some of the butter cream and sandwich the two cakes together.

Now ice the top of the cake with the rest of the butter icing and decorate with the rest of the chocolate drops.

Pop in the fridge under clingfilm or a cake stand and lid for the icing to stiffen.

Serve!

***WARNING: This cake is rich!***

RECIPE: Chicken and Bacon Casserole

Time: 30 mins preparation, 8 hours cooking in slow cooker

Servings: 3 adults

Ingredients:

3 chicken legs

4 sticks of celery

1 large leek

2 tablespoons of tomato puree

Chicken stock 1 pint

6 half rashers of smoked streaky bacon

3 tablespoons of cornflour

3 medium onions

Olive oil

Method:

Slice the celery and place in the bottom of the slow cooker.

Brown the chicken all over in the olive oil in a large frying pan then place on top of the celery, retaining the oil.

Slice the onions, leeks and bacon and lightly fry in the retained oil until the onions start to soften.

Stir in the tomato puree and add the stock to the pan and heat until just starting to simmer.

Empty pan into the slow cooker on top of the chicken.

Heat on high until starting to simmer then turn down to low for 7-8 hours.

Remove chicken pieces and debone, adding the meat back to the sauce and thicken with the cornflour.

Serve with boiled rice.

***If you prefer, you can use chicken breast pieces or diced breast. I used legs as they give more flavour***

RECIPE: Spicy Lamb Kebabs with Salted Cabbage

Time: 5 mins preparation, 15 mins cooking

Servings: Makes 8 patties (like burgers), enough for 2 hungry adults

Ingredients:

For patties:

500g lamb mince

2 grated onions

3 grated cloves of garlic

3 tablespoons garam masala

Half a tablespoon of chilli powder

Tablespoon of olive oil

Salted cabbage garnish:

Half a white or red cabbage

Three quarters of a tablespoon of salt

Splash of olive oil

Other garnishes:

Pitta bread

Sliced tomato

Sliced onion

Chilli sauce (sweet or hot)

Yoghurt

Any other accompaniment you wish to try!

Method:

Make the salted cabbage by finely slicing cabbage and adding salt and olive oil. Mix well and leave to soften. You can also add lemon juice or use lemon juice in place of olive oil. Tip!! Add salt a bit at a time to get the right taste for you. Leave to one side.

Mix all the patty ingredients together, squishing together well with your hands and divide the mixture into 8. Patties should be about 1.5-2cm thick. Place on a baking tray and oven bake at gas mark 6 or electric equivalent until browning on the outside.

Serve as soon as the patties are cooked in oven warmed pitta bread with garnishes.

Introductions

Munchin' Marvellous is my recipe blog, part of the Marvellous network. I love cooking and thankfully take after my mum in that my food tastes rather good! I've recently acquired the art of baking too; something that I just wasn't very good at before and that I can't stop doing now!
This blog will be like an online recipe book with the odd post on topics to do with cooking and my home baking achievements. I would appreciate any comments you'd like to make!