Soft Chocolate Cake

Ingredients

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups fat-free plain yogurt
2 eggs
1 cup freshly brewed hot coffee
1-1/2 teaspoons vanilla extract

Method

  1. Heat the oven to 350ºF.
  2. In a medium bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
  3. In a mixing bowl, add the yogurt. Turn the mixer to low speed and alternate adding the dry ingredients and the eggs to the bowl. Slowly add the coffee and vanilla to the mixture. Continue mixing until the batter is smooth.
  4. Coat two 8-inch round cake pans with nonstick spray and pour equal amounts of batter into each cake pan.
  5. Bake for about 30 to 35 minutes until toothpick comes out clean when inserted into the center of the cakes.

Makes 16 servings.

Source: Mayo Clinic

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Sweet Potato Breakfast Stacks

Ingredients

1 medium sized sweet potato, peeled and cut into 4 rounds (1-inch thick)
2 Tbsp olive oil, divided
salt and pepper to taste
4 large eggs
2 tsp white vinegar
1 garlic clove, minced
1 cup fresh baby spinach
4 slices thick cut bacon, cooked and cut in halves

Method

  1. Add 1 Tbsp oil to a large skillet over medium-low heat. Brown sweet potato slices 3 to 5 minutes per side. Salt and pepper sweet potato. Reduce heat to low, cover with lid and cook until fork tender.
  2. Fill a large saucepan with 2 inches of water, and bring to a boil. Add white vinegar. Reduce heat to a simmer.
  3. Crack eggs into small individual bowls.
  4. Using a large spoon, create a swirl in the saucepan and drop 1 egg at a time in the center of the swirling water.
  5. Poach for 2-3 minutes or until desired doneness is achieved.
  6. Remove poached egg with a slotted spoon and drain over a paper towel. Continue with remaining eggs.
  7. Once sweet potatoes have cooked remove from heat and set aside. Add remaining 1 Tbsp of oil to the warm skillet.
  8. Add garlic and spinach, stirring continuously to not over brown the garlic and wilt the greens. Season with salt and pepper.
  9. Stack sweet potato rounds, topped with spinach, cooked bacon and a poached egg.

Makes 2 to 4 servings.

Source: Manitoba Egg Farmers

Mediterranean-style Almond Coil Cake

Ingredients

2 cups (250 g) finely ground almonds
2/3 cup (100 g) confectioners’ (icing) sugar + 2 tablespoons extra, to dust
1 large egg white, lightly beaten
1/4 teaspoon almond extract (essence)
1 tablespoon orange-flower or rose water
9 sheets phyllo pastry
1/4 cup (60 g) clarified butter
1 large egg yolk beaten with 1 tablespoon water
1/2 teaspoon ground cinnamon, to dust

Method

  1. Preheat the oven to 350°F (180°C).
  2. Line an 8-inch springform pan with parchment paper.
  3. Mix the almonds and confectioners’ sugar in a large bowl.
  4. Mix in the egg white, almond extract, and orange-flower water to make a pliable paste. Cut into 3 even pieces.
  5. Roll out one piece into a sausage about 18-inches long and 1/2-inch thick. Repeat with the remaining two pieces.
  6. Lay out a sheet of phyllo pastry and brush with butter. Top with a second sheet and brush with butter Repeat with a third sheet.
  7. Place one almond roll 2 inches in from the edge, fold the pastry over, and roll to the end. Brush with butter. Form a coil and place in the center of the prepared pan.
  8. Form two more phyllo rolls and complete the coil in the pan. Brush with the egg yolk mixture.
  9. Bake for 30 minutes.
  10. Turn out onto a baking sheet. Discard the paper and bake for 10-15 minutes until golden.
  11. Dust the center with the confectioners’ sugar and the edges with cinnamon.
  12. Serve warm.

Makes 6 to 8 servings.

Source: Modern Mediterranean Cooking

Vegetarian Beet Loaf

Ingredients

1 pound beets (8 to 10), trimmed
1/4 cup rolled oats
Kosher salt and freshly ground black pepper
1 small head cauliflower, separated into small florets
1 pound portobello mushrooms, coarsely chopped
8 ounces hazelnuts (about 3/4 cup)
2 tablespoons extra-virgin olive oil
1 small yellow onion, minced (3/4 to 1 cup)
2 or 3 cloves garlic, minced
1 carrot, trimmed, peeled, and diced (about 1/2 cup)
3 tablespoons Montreal steak seasoning
1 cup cooked barley
1 cup cooked quinoa
1 large egg
1 large egg yolk
1/2 cup chopped fresh flat-leaf parsley
1/2 cup tomato paste
3 tablespoons honey

Method

  1. Preheat the oven to 350ºF.
  2. Put the beets and oats in an 8- or 9-inch square baking pan, add about 1/2 cup water, season lightly with salt and pepper, and stir to mix. Cover tightly with aluminum foil or a lid and roast the beets for about 1 hour or until easily pierced with a fork. Let the beets cool until you can handle them. Slip the skins off the beets and cut into large chunks.
  3. Pour water into a large saucepan to a depth of about 1 inch. Add the cauliflower, season lightly with salt and pepper, cover tightly, and bring to a boil over high heat. Reduce the heat and simmer until fork-tender, about 15 minutes. Drain and set aside until needed.
  4. In a meat grinder fitted with a large-hole plate, grind the beets, mushrooms, and hazelnuts so they are coarsely chopped. Alternatively, use a food processor fitted with the metal blade, but take care not to overprocess. The mixture should be chunky and textured.
  5. In a large saute pan, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, 2 to 3 minutes. Take care that the garlic does not burn.
  6. Add the carrot and cook, stirring, until barely fork-tender, about 10 minutes.
  7. Add the ground veggie mixture, the cauliflower, and the Montreal seasoning and stir to mix. Season to taste with salt and pepper.
  8. Stir in the barley and quinoa and, when well mixed, transfer the mixture to a rigid plastic container with a tight-fitting lid or similar container. Let the mixture cool, and then refrigerate, tightly covered, for about 2 hours. The goal is to chill the mixture.
  9. When chilled, transfer the mixture to a large mixing bowl and add the egg, egg yolk, and parsley. Mix well, and then spoon the mixture into a 6-cup terrine mold (or a 9-by-5-by-3-inch loaf pan or similar pan). Push the mixture into the mold so that it fills the corners, and smooth the top. Wrap the terrine mold with plastic wrap and weight the top with cans of food (such as tomatoes or beans) or another weight. Refrigerate the weighted terrine for 12 hours or overnight.
  10. Preheat the oven to 350°F.
  11. Unwrap the terrine mold and bake for about 45 minutes or until the loaf is hot in the center.
  12. In a small bowl, whisk together the tomato paste and honey. During the last few minutes of baking, brush this over the top of the loaf. Serve hot.

Makes 6 to 8 servings.

Source: So Good

Chinese Hakka-style Steamed Egg with Shallot Flavored Lard

Ingredients

3 eggs
10g dried shrimp
4 shallots
10 g fatty pork
1/2 tsp salt
1 tsp light soy sauce
some chopped spring onion

Method

  1. Peel and cut each shallot into 4 pieces, squash lightly.
  2. Cut fatty pork into small pieces and pan fry into lard. Discard the pork crisps. Add shallot pieces to the lard and brown slightly to make shallot flavored lard.
  3. Wash dried shrimps and boil in 1 cup of water for 10 minutes. Filter using a wire strainer, discard shrimps and save water for later use.
  4. Beat eggs and filter out air bubbles through a wire strainer.
  5. Add 2 parts of water saved from boiling dried shrimps to 1 part of filtered egg, add salt and stir gently, and seal tightly with microwave wrap.
  6. Steam for 12 to 15 minutes under medium high heat. Shake plate gently and take out if the center of the egg batter is firmed.
  7. Add soy sauce and shallot flavored lard. Sprinkle chopped spring onion on top.

Source: Hakka Cuisine