Wednesday, June 6, 2007

Yellow Rice or Arroz a la Mexicana

There are some seven billion versions of this, and here is MinCat's very own special hybrid!

1/2 medium onion, chopped fine
1 large clove garlic, crushed
1/4 medium pepper [the first time I used green and yellow and a lot more than 1/4th, so improvise], diced
1 cup rice
1 1/2 cups vegetable broth
1/2 cup water [or more depending on how soft you want it]
1/4 tsp turmeric powder
less than 1/4 tsp cumin powder
1 tbs olive oil
salt to taste

In large pot heat oil. Fry garlic and onions till onions are translucent. Add peppers and fry for a few minutes. Add rice and spices. Stir. Add water, broth and salt. Cover with lid and leave to cook on very low flame. Check on it periodically to see if it needs more water.

Suggestion: Serve with Beans and Plantains

Mint Dark Chocolate Cake with Strawberries and Cream

Madness has resulted in the extremely belated post. Sorry. I haven't cooked in AGES. But I'm back! With two recipes today.

  • 2 bars dark chocolate (60% cacao, 43g)
  • 1 bar mint chocolate (43g)
  • 125g butter
  • 6 eggs, separated, with whites beaten stiff
  • 250g sugar
  • 2 tbs milk
  • 4 tbs flour
  • Sweetened whipped cream to put between layers and cover cake
  • Strawberries to decorate

Melt the chocolate and milk in a saucepan. Add the butter and melt it in. Remove from heat and add sugar, flour and egg yolks. Fold in beaten whites. Bake at 400F in a greased pan for 45 min. Remove cake and allow to cool. Slice some strawberries longitudinally. Cut it horizontally and spread sliced strawberries and whipped cream across the bottom half. cover with top half, making sure that there is enough cream to make them stick. Cover cake with more cream. Decorate with strawberries as desired. Chill in freezer or refrigerator till serving.

This is a modified version of a recipe the Food Alchemist sent me

edit: alternative icing
chocolate truffle

Melt 100g of dark chocolate in a saucepan. Take it off the fire and let it cool a bit but not solidify. Stir in 50g of cream. Allow to cool some more, spread on cake and stick in fridge. Devour once set.

For alternative desified version, Evil Chocolate Cake Redux.

Monday, June 4, 2007

The Corn Thing

Okay I was hungry and I found corn in the fridge, so I made


Corn (frozen or fresh) : 1 cup
Spring Onions : 2
Cajun Pepper Powder : To taste
Salt : To taste
Lemon Juice : 1 tablepoon
Olive Oil : 1 tablepoon

Heat oil in a pan, and add onions, sliced finely. Fry until softened and then add corn. Fry for another two minutes and then add lemon juice, peppers and salt. Continue to push around the stuff in the pan until you are satisfied with their degree of cookedness, and then remove.


Midnight snack!