Cake Base

4 tablespoons butter or margarine, melted and cooled
6 eggs, separated
6 tablespoons sugar
3/4 cup flour
1/4 oz vanilla sugar
1 teaspoon baking powder
crème pâtissière (see below)
1 cup whipped cream
pan di Spagna (optional)
6-8 profiteroles (optional)
zabaglione (optional)

Saint-Honoré cream

1/2 oz gelatin
2 egg yolks
1/2/ cup sugar
2 tablespoons flour
1 cup milk
1/4 oz vanilla sugar
3 egg whites
1-1/2 cups whipped cream
2 teaspoons cocoa powder


  1. Make the pastry base. Melt the butter or margarine over moderate heat and let cool. In a bowl beat the egg yolks, reserving the whites, with the sugar for 15 minutes and add, a little at a time, the flour sifted with the vanilla sugar and baking powder. Fold the egg whites, beaten until stiff, and the melted fat gently into the mixture with a spatula. Spoon the mixture into a 12-inch cake pan, buttered and dusted with flour. and cook in a moderate oven (350°F) for 35-40 minutes.
  2. Meanwhile, make the crème pâtissière.
  3. Prepare the Saint-Honoré cream. Soften the gelatin in cold water. Beat the egg yolks with the sugar and stir in the flour and milk. Cook the cream, stirring constantly, over very low heat until it thickens but does not boil. Stir in the gelatin, remove from the heat, add the vanilla sugar and fold in the egg whites, beaten until stiff. Let cool and fold in 2/3 of the whipped cream.
  4. Divide the mixture into two parts and stir the sifted cocoa into one half. Slice the cake into 2 or 3 layers, sprinkle them generously with maraschino liqueur and cover with crème pâtissière, mixed with some of the cream. Brush cake with remaining whipped cream and press pan di Spagna (if using)against it. Using a pastry bag fitted with a large nozzle, make large rosettes of plain Saint-Honoré cream on top of cake, alternating with chocolate Saint Honoré cream. Fill profiteroles with zabaglione (if using), dip in caramel, made by dissolving 3 tbsp sugar slowly in water, then cooking until golden, and set around top of cake

Crème Pâtissière

In a bowl beat 2 egg yolks with 2 tablespoons sugar for about 15 minutes. Add 1-1/2 to 2 tablespoons flour and stir in 1 cup lukewarm milk, a little at a time. Add a little lemon peel and 1/2 tablespoon butter or margarine. Cook the cream, stirring constantly, until it thickens, without letting it boil. Remove the lemon peel before using.

Makes 6 to 8 servings.

Source: The Cook’s Book

Today’s Comic

Chicken and Shrimp in Egg Crepe Parcels


8 egg
12 stalks green chive
2 tbsp Japanese crab roe

Egg Seasoning

1/2 tsp salt
dash sesame oil and ground white pepper
1 tbsp cornstarch
1 tbsp water


80 g chicken fillet
80 g shrimp meat
1/8 cup Chinese mushroom
1/8 cup water chestnut
1/8 cup finely chopped celery
1/8 cup finely chopped carrot
1 tsp chopped coriander
1 tsp minced garlic

Filling Seasoning

1 tsp salt
1 tsp sugar
1 tsp cornstarch
1 tsp light soy sauce
dash sesame oil and ground white pepper
2 tbsp water


4 cups chicken broth
4 cups water
1 tsp salt
1 tsp sugar
1/8 tsp sesame oil
1 tsp cornstarch


  1. Beat eggs with seasonings, strain and divide into 12 portions.
  2. Heat a non-stick frying pan, add one portion of the beaten egg into the pan, swirl round the base and cook over low heat until just set. (Makes 12 egg crepes.)
  3. Rinse and wipe dry chicken fillet and shrimp meat, cut into small dices. Chop the rest of the filling ingredients.
  4. Blanch green chives in boiling water for a while, remove and rinse with fresh water. Tear into long strings.
  5. Heat 2 tablespoons oil in the wok, stir-fry chopped ingredients, mix in filling seasoning. Remove when ingredients are cooked. Divide into 12 equal portions.
  6. Place a portion of the filling on each egg crepe, fold up the sides and tie up the top opening with a string of chive. Arrange onto a plate. Steam over boiling water for 4 minutes, remove from heat and add a teaspoon of crab roe in the centre.
  7. Heat 1 tablespoon oil in the wok, cook sauce and pour over egg parcels to serve.

Makes 12 pieces.

Source: Towngas Millennium Cookbook

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Apple Cinnamon Cheesecake


1-1/2 cups graham cracker crumbs (about 8 whole crackers)
1-1/2 tsp cinnamon, divided
3/4 cup sugar, divided
1/4 cup butter, melted
1 (14-ounce) package caramels
2/3 cup evaporated milk
1/2 cup chopped pecans, divided
2 (8-ounce) packages cream cheese, softened
2 Tbsp all-purpose flour, divided
2 large eggs, lightly beaten
1-1/2 cups apples, peeled, cored, and cut into 1/2-inch cubes


  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and wrap with two layers of foil securely around the exterior of the pan.
  2. In a small bowl, combine the cracker crumbs, 1 tsp cinnamon, 1/4 cup sugar, and butter. Press onto the bottom and 1-inch up the sides of prepared pan. Place on a baking sheet and bake for 10 minutes or until lightly browned. Cool on a wire rack.
  3. In a small saucepan over medium-low heat, cook caramels and evaporated milk, stirring frequently, until caramels are melted, and mixture is smooth. Pour 1 cup of caramel mixture over cooled crust and sprinkle with 1/4 cup pecans. Keep remaining caramel mixture warm.
  4. In a large mixing bowl, beat the cream cheese, 1 tbsp flour, and remaining sugar using an electric mixer on high speed until smooth. Add eggs and beat on low speed just until combined. In a separate bowl, combine the remaining flour and cinnamon with apples. Fold apples into cream cheese mixture until combined. Pour mixture overtop of caramel crust.
  5. Place springform pan into a large roasting pan. Add 1 inch of hot water to roasting pan to create a water bath. Bake for 50-55 minutes or until center is just set, spooning remaining caramel mixture over cheesecake, and sprinkling with remaining pecans after 40 minutes.
  6. Remove pan from water bath and cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen and cool 1 hour longer. Refrigerate until chilled, at least 4 hours or overnight. Remove sides of pan, place on a serving plate and enjoy.

Makes 12 servings.

Source: Manitoba Egg Farmers

Today’s Comic

Stuffed Chilies in Walnut Sauce


8 ancho chilies
1 large potato, about 7 oz
3 tbsp vegetable oil
4 oz lean minced (ground) pork
1 onion, chopped
1 tsp ground cinnamon
1 cup walnuts, coarsely chopped
1/2 cup chopped almonds
2/3 cup cream cheese
1/2 cup soft goat’s cheese
1/2 cup single (light) cream
1/2 cup dry sherry
1/2 cup plain (all-purpose) flour
1/2 tsp ground white pepper
2 eggs, separated
oil, for deep-frying
chopped fresh herbs, to garnish


  1. Soak the dried chilies in a bowl of hot water for 30 minutes until softened. Drain, cut off the stalks, then slit them down 1 side. Scrape out the seeds.
  2. Peel the potato and cut it into 1/2in cubes. Heat 1 tbsp of the oil in a large frying pan, add the pork and cook, stirring constantly, until it has browned evenly.
  3. Add the potato cubes and mix well. Cover and cook over a low heat for 25-30 minutes, stirring occasionally. Do not worry if the potato sticks to the base of the pan. Season with salt, remove from the heat and set aside.
  4. Heat the remaining oil in a separate frying pan and cook the onion with the cinnamon for 3-4 minutes or until softened. Stir in the nuts and cook for 3-4 minutes more.
  5. Add both types of cheese to the pan, with the cream and sherry. Mix well. Reduce the heat to the lowest setting and cook until the cheese melts and the sauce starts to thicken. Taste and season if necessary.
  6. Spread out the flour on a plate shallow dish. Season with the white pepper. Beat the egg yolks in a until they are pale and thick.
  7. In a separate, grease-free bowl. whisk the whites until they form soft peaks. Add a generous pinch of salt, then in the yolks, a little at a time.
  8. Spoon some of the filling into each chili. Pat the outside dry with kitchen paper. Heat the oil for deep-frying temperature of 180°C/350°F.
  9. Coat a chili in flour, then dip it in the egg batter, covering it completely. Drain for a few seconds, then add to the hot oil. Add several more battered chilies but do not overcrowd the pan. Fry the chilies until golden, then drain on kitchen paper and keep hot while cooking successive batches.
  10. Reheat the sauce over a low heat, if necessary. Arrange the chilies on individual plates, spoon a little sauce over each and serve immediately, sprinkled with chopped fresh herbs. A green salad goes well with this dish.

Makes 4 servings.

Source: Mexican Red Hot Cookbook

Today’s Comic

Omelette Arnold Bennett


1 oz butter
4 oz cooked smoked haddock, flaked
2 tablespoons single cream
3 eggs, separated
1 tablespoon milk
freshly ground black pepper
2 tablespoons grated Parmesan or Cheddar cheese
1 oz butter
2 tablespoons single cream
watercress, to garnish


  1. Heat the butter in an omelette pan and add the cooked flaked haddock and cream. Cook for 2-3 minutes and leave on one side.
  2. Beat the egg yolks with the milk. Add salt and pepper.
  3. Whisk the egg whites until just holding their shape. Using a large metal spoon, fold them into the yolks with the haddock mixture and half the cheese.
  4. Reheat the omelette pan, add 1 oz butter and, when frothing, pour in the egg mixture. Cook until just setting, then slide the omelette on to a heatproof plate.
  5. Sprinkle the rest of the cheese over the surface of the omelette and then pour over the cream. Flash under a hot grill and serve at once garnished with watercress.

Makes 2 servings.

Source: Encyclopedia of Creative Cookery

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