Tuesday, February 28, 2012

Quinoa cakes

I like this recipe because it's simple and tasty.  Also, it's a great way of using up some of the leftover cooked meat or cooked seafood.  There is no straight rule at all.  Quinoa is not something that everyone would like, but you may consider giving these quinoa cakes a try even if you are not a big fan of quinoa.  Perhaps they would surprise you by their taste. 

1/2 cup quinoa
1 cup chicken broth
1 egg - beaten
2 tablespoons flour
1/4 cup green onions - chopped
1/4 cup cooked meat - chopped
1/2 cup bread crumbs - Japanese style
2 to 3 tablespoons oil
Pinch salt and pepper

  1. Combine quinoa and chicken broth.
  2. Bring to a boil over medium high heat.
  3. Turn heat on low.  Cover and cook for 15 minutes.
  4. Turn off the heat.  Let cool for 5 minutes - covered.
  5. Fluff with fork.  Let cool for another 15 minutes - uncovered
  6. Combine cooked quinoa, egg, flour, cooked meat, green onions, salt and pepper.
  7. Form a small round patty.
  8. Coat the patty with bread crumbs.
  9. Heat oil in a skillet over medium heat.
  10. Pan fry the patties until golden brown on both sides.
  11. Serve immediately.
Makes 7 to 8 patties.

Sunday, February 12, 2012

Chocolate Raspberry Cake

A couple of weeks ago, one of our neighbours brought us a chocolate raspberry cake.  It was so delicious, and my whole family loved it!  It tasted like a brownie cake. A rich chocolate, buttery flavor, mixing with raspberry, is definitely something to die for.  I am very happy that I have the recipe.  A perfect time to bake this for Valentine's Day.

Happy Valentine's Day everyone!

8 oz butter
8 oz bittersweet dark chocolate - chopped into small pieces
1/4 cup flour - sifted
3/4 cup sugar
4 large eggs
8 oz fresh raspberries plus a few for garnishing
Icing sugar for sprinkling

  1. Preheat oven to 350 degrees F.
  2. Grease one 9" springform pan or four 4" small springform pans.
  3. Place chocolate and butter in a microwave safe bowl.  Microwave for one minute uncovered. Stir and repeat in 30 second intervals until melted.  Stir until combined. 
  4. Add sugar to the chocolate mixture.  Stir well.  Let cool for 5 minutes.
  5. Mash the raspberries with a fork.  Strain raspberry mixture using a fine mesh strainer - optional.
  6. Using a hand mixer or a stand mixer, beat eggs until creamy.  
  7. Add the chocolate mixture to the egg mixture.  Beat until combined. 
  8. Then add the raspberry mixture.  Beat slightly.
  9. Finally, add flour to the mixture until combined.
  10. Pour the mixture into one 9"springform pan or four 4"small springform pans.
  11. Bake for 30 minutes.
  12. Turn the oven off and leave the cake(s) in the oven for another 5 minutes.
  13. Remove from the oven and let cool for 10 minutes.  
  14. Unlock the clasp(s) and transfer the cake(s) to a rack.  Cool completely.
  15. Wrap the cake(s) with plastic wrap.  Refrigerate for 8 hours or overnight.
  16. Remove the cake(s) from the fridge 30 minutes before serving.
  17. Sprinkle with icing sugar and garnish with fresh raspberries.