Chocolate Cake Recipe

Chocolate Cake Recipe
Source(google.com.pk)

Ingredients

For the cake
225g/8oz plain flour
350g/12½oz caster sugar
85g/3oz cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 free-range eggs
250ml/9fl oz milk
125ml/4½fl oz vegetable oil
2 tsp vanilla extract
250ml/9fl oz boiling water
For the chocolate icing
200g/7oz plain chocolate
200ml/7fl oz double cream

Preparation method
Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
Technique: Greasing and lining cake tins
Greasing and lining cake tins
Watch technique
0:33 mins
For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.

Technique: Removing cakes from a cake tin
Removing cakes from a cake tin

Watch technique
0:32 mins
Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
Transfer the cake to a serving plate and ice the cake a

Chicken Enchiladas With Lime And Avocado Salsa

Source(google.com.pk)
Chicken Enchiladas With Lime And Avocado Salsa

Chicken Enchiladas With Lime And Avocado Salsa

Ingredients
1 tbs olive oil
6 chicken thigh fillets, coarsely chopped
1 red onion, thinly sliced
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
12 small corn tortillas
1 cup (250ml) tomato passata
1/2 cup (40g) coarsely grated cheddar
Sour cream, to serve
Mixed salad leaves, to serve

Avocado salsa
1 ripe avocado, halved, stoned, peeled, finely chopped
2 ripe tomatoes, seeded, finely chopped
1/2 red onion, finely chopped
1 tbs finely chopped jalapeño chilli
1 tbs lime juice
1/4 cup coarsely chopped coriander

Method

Step 1
Preheat oven to 200°C. Heat the oil in a large frying pan over high heat. Add one-third of the chicken and cook, stirring, for 2-3 minutes or until browned and cooked through. Transfer to a bowl. Repeat with remaining chicken in 2 more batches. Return chicken to the pan with the onion, cumin, coriander and paprika. Cook, stirring, for 2-3 minutes or until heated through.

Step 2
Brush a tortilla with a little of the tomato passata. Top with chicken mixture and roll to enclose filling. Place enchilada, seam-side down, in the base of a 6-cup capacity baking dish. Repeat with remaining tortillas and chicken mixture. Spoon the remaining tomato passata over the enchiladas and sprinkle with cheese. Bake in preheated oven for 15 minutes or until heated through.

Step 3
Meanwhile, to make the avocado salsa, combine the avocado, tomato, onion, chilli, lime juice and coriander in a medium bowl. Taste and season with salt and pepper.

Step 4
Divide enchiladas among serving plates and top with salsa. Dollop with sour cream. Serve immediately with salad leaves, if desired.

Chicken And Tofu Pad Thai

Source(google.com.pk)
Chicken And Tofu Pad Thai

Chicken And Tofu Pad Thai

Ingredients Nutrition
250g flat dried rice stick noodles
1 tablespoon cornflour
1/2 teaspoon paprika
125g firm tofu, cut into 1cm-thick slices
olive oil cooking spray
500g chicken breast fillets, sliced
1/3 cup pad Thai stir-fry paste
2 eggs
1 tablespoon fish sauce
6 green onions, sliced
100g beansprouts, trimmed
1/2 cup coriander leaves
2 tablespoons roasted peanuts, chopped
lime wedges, to serve

Method Notes

Step 1
Place noodles into a heatproof bowl. Cover with hot water. Stand for 10 minutes or until just tender. Drain. Set aside.

Step 2
Combine cornflour and paprika. Sprinkle over tofu. Heat a wok over medium-high heat. Spray with oil. Cook tofu for 1 minute each side or until golden. Cut into cubes.

Step 3
Spray wok with oil again. Combine chicken and stir-fry paste. Stir-fry, in batches, for 1 minute or until golden. Set aside.

Step 4
Spray wok with oil. Whisk eggs and fish sauce. Add to wok with noodles. Stir-fry for 1 minute or until egg begins to set.

Step 5
Add tofu, chicken and onions. Stir-fry for 2 minutes. Stir in sprouts and coriander. Sprinkle with nuts. Serve with lime wedges.

Pesto And Tomato Grileed Pizza

Source(google.com.pk)
Pesto And Tomato Grileed Pizza

Pesto And Tomato Grileed Pizza

INGREDIENTS
PAM® Grilling Spray
4 white flatbreads (6 inch)
1/3 cup refrigerated basil pesto
1 cup shredded part-skim mozzarella cheese
1 can (14.5 oz each) Hunt's® Stewed Tomatoes, drained
3 tablespoons grated Parmesan cheese
2 tablespoons sliced ripe olives

NUTRITION INFORMATION*
Serving Size 4 servings (1 pizza each)
Calories 383
View complete nutrition information

DIRECTIONS
Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat.
Place flatbreads on baking sheet; spread each evenly with pesto. Top each flatbread with mozzarella cheese, drained tomatoes, Parmesan cheese and olives. Grill 6 to 8 minutes or until cheese melts and flatbreads are browned lightly.

Grilled Steaks With Ltalion Tomato Topper

Source(google.com.pk)
Grilled Steaks With Ltalion Tomato Topper

Grilled Steaks With Ltalion Tomato Topper

INGREDIENTS
PAM® Grilling Spray
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
3 tablespoons chopped ripe olives
2 tablespoons Hunt's® Tomato Ketchup
1 tablespoon Worcestershire sauce
4 boneless beef top sirloin steaks (4 steaks = 1-1/2 lbs)
1/2 teaspoon reduced sodium Montreal steak seasoning

NUTRITION INFORMATION*
Serving Size 4 servings (1 steak with 1/2 cup tomatoes each)
Calories 292
View complete nutrition information

DIRECTIONS
Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat.
Meanwhile, combine undrained tomatoes, olives, ketchup and Worcestershire sauce in small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes.
Sprinkle steaks with steak seasoning; grill 4 to 5 minutes on each side or until medium done (160°F). Serve with tomatoes.

Teriyaki Chicken And Rice Noodle Stir-Fry

Source(google.com.pk)
Teriyaki Chicken And Rice Noodle Stir-Fry

Teriyaki Chicken And Rice Noodle Stir-Fry

Ingredients Nutrition
2 tsp peanut oil
500g single chicken breast fillets, sliced
1 brown onion, halved, thinly sliced
1 garlic clove, crushed
1 carrot, peeled, thinly sliced
1 zucchini, thinly sliced
125ml (1/2 cup) Woolworths Select Teriyaki Marinade
1 tbs kecap manis
1 x 450g pkt Bamboo Pot Rice Noodles
1/4 wombok (Chinese cabbage), shredded
1 tbs chopped fresh coriander

Method Notes

Step 1

Heat a wok or large frying pan over high heat. Add oil and heat until just smoking. Swirl to coat. Add half the chicken and stir-fry for 3 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.

Step 2

Add onion and garlic to the wok. Stir-fry for 3 minutes or until onion is soft. Add the carrot and zucchini, and stir-fry for 3 minutes or until just tender.

Step 3

Add the chicken, marinade, kecap manis and noodles. Stir-fry for 2 minutes or until noodles separate and the sauce thickens. Add wombok and stir-fry for 30 seconds or until wombok wilts. Sprinkle with coriander to serve.

Asian Style Turkey Burgers

Source(google.com.pk)
Asian Style Turkey Burgers

Asian Style Turkey Burgers

INGREDIENTS
PAM® Grilling Spray
1 cup tri-color coleslaw mix
1/4 cup light mayonnaise
2 tablespoons La Choy® Original Stir Fry Sauce-Marinade
3 tablespoons Peter Pan® Creamy Peanut Butter
1 pkg (20 oz each) lean ground turkey
1 tablespoon La Choy® Soy Sauce
4 hamburger buns

NUTRITION INFORMATION*
Serving Size 4 servings (1 burger each)
Calories 452
View complete nutrition information

DIRECTIONS
Spray clean, cold grill and utensils with grilling spray. Preheat grill to medium heat. Meanwhile, combine coleslaw mix, mayonnaise and stir fry sauce in small bowl; set aside.
Place peanut butter in medium microwave-safe bowl; microwave on HIGH 20 seconds or until softened. Add turkey and soy sauce; mix just until blended. Divide into 4 equal portions; form into patties about 5/8-inch thick.
Grill patties 10 minutes or until no longer pink in centers (165°F), turning once. Toast cut sides of buns on grill while patties are cooking. Place patties on bottom halves of buns. Top each patty with 1/4 cup slaw mixture. Close with tops of buns. Serve immediately.