We had a blazing good time celebrating Leo’s birthday this year. I used Daleen’s chocolate cake recipe to make a “Blaze and the Monster Machines Mud cake.” It is really a yummy, fluffy cake. It tasted really good with the chocolate cream cheese icing I made. Marc got the little Blaze characters online. Leo really liked his cake! Will post some more pics of the party and our Blaze piñata in next post.
Daleen’s Chocolate Sponge Cake recipe:
Chocolate sponge cake:
Turn your Oven to 180’C
You will need:
8 eggs seperated
1cup hot water
2 cup cake flour
2 cup sugar
4 tsp + 1 tsp baking powder
3/4 cup cooking oil
Pinch of salt
5ml vanilla essence
Mix hot water and cacao and let cool.
Mix flour, sugar, baking powder(4tsp) and salt.
Add egg yolks, oil and cooled cacao water.
Mix well for about 10 min.
Beat egg whites until stiff peaks can form. Add 1 teasspoon baking powder and fold into chocolate mix.
Bake for 40min
(Until you can smell the cake and it’s no longer wobbly. Or until a knife/toothpick comes out clean.)
Really yummy! Thanks Daleen.😊
Leo enjoys playing with play dough. And when it’s not on his head (see pic) or in the carpet it makes for a fun activity.😊
This Play Dough is easy to make, feels nice, and lasts long. I originally got the recipe from Milene. Here it is:
1 cup Flour, 1/2 cup salt, 1 cup water, 1 tablespoon Cream of Tartar, 1 tablespoon oil
Add ingredients in pot and heat on stove, mixing until it is the right consistency. (Mini arm workout!)
He had two separate colours for about 2 minutes.
We made pork belly for our annual “Christmas in July” this year. The meat was soft and succulent and the crackling was very crispy. It was delicious! (And it wasn’t just me who thought so.)
Ingredients: 2kg pork belly; salt; 375mls white wine; 8 garlic cloves; thyme; for the glaze: +/-250g Gooseberry and Ginger Jam (but any jam should do); 250g Maple syrup (or maple flavoured syrup)
Place pork belly in roasting tray. Rub generous amount of salt on the skin and leave for 15mins. After 15 mins dab excess moisture with paper towel. (Recommended: Cut the fat into your serving strips because crackling is difficult to cut when it’s done.)
Put oven on high (230-240 degrees celsius).
Put pork in oven for 30-40 minutes until skin feels hard.
When skin has hardened put oven on grill so that skin puffs up. Watch that it doesn’t burn! (About 15mins)
Take pork belly out of the oven; put grill function off; and allow oven to cool down to 180 degrees.
Add white wine, garlic cloves and thyme to roasting tray. Put pork belly back in the oven for 1 and a half hours.
Mix Jam and syrup together. You might need to slightly heat mixture just to make it runny enough. Spread mixture over pork belly as soon as it is out the oven.
Cut the pork belly and spread any remaining jam and syrup mixture over the pieces.
“Maybe Christmas doesn’t come from a store. Maybe Christmas means a little more.” Dr. Seuss
I haven’t put anything on this blog for a while… I was a little scared off by weird “outlook” followers. But this tomato soup is yummy! And easy to make.
Thick (1cm) Sliced tomatoes (1kg), 1 chopped onion, 250ml cream, salt, pepper, 1 teaspoon sugar, butter to fry onions in.
Place tomato slices in deep baking tray and drizzle generously with olive oil and season generously with salt and pepper.
Roast the sliced tomatoes in deep baking dish in oven at 220 degrees celsius for 1 hour. (Until tomatoes look a little caramelized)
Add 1 liter of boiling water to the roasted tomatoes.
Fry onions in butter. Add tomatoes with the water to the onions. Add your cream and more salt and pepper to taste. Add 1 teaspoon sugar. Allow to simmer for 10 minutes.
Serve with some type of delicious bread.
Happy Birthday, Hannes!