Black Forest Cake

It's been a long time that I want a recipe of this cake and I am lucky that my Austrian friend (Gabriel) baked this and shared to us the recipe.

Ingredients:
CHERRIES

24 ounce (700 ml) jar  Cherries in syrup
1/4 cup (50 grams) granulated white sugar

Chocolate Cake/Genoise:

3 tablespoons (42 grams) hot melted unsalted butter
1/2 cup (60 grams) cake flour
1/4 teaspoon salt
 1/3 cup (30 grams) unsweetened cocoa powder
 4 large eggs
2/3 cup (135 grams) granulated white sugar
1 teaspoon pure vanilla extract

Whipped Cream Frosting

2 1/2 cups (600 ml) heavy whipping cream (double cream)
1 teaspoon pure vanilla extract
3 tablespoons (35 grams) granulated white sugar

Procedure:
Cherries: Drain the cherries, reserving the liquid. Place the cherries in a bowl. Cover the bowl with plastic wrap and set aside. Place 1 cup (240 ml) of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat and let cool.

Chocolate Cake/Genoise:
Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.

In a bowl, sift the flour, salt and cocoa powder. In a heatproof bowl whisk the eggs with the sugar. Place over a saucepan of simmering water, and whisking constantly, heat until lukewarm (about 5 minutes). Remove from heat and transfer to the bowl of your electric mixer. Beat on high speed until the mixture is thick (about 5 minutes) (the batter will fall back into the bowl in a ribbon-like pattern). Beat in the vanilla extract. Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest. Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter. Pour into your pan, smoothing the top. Bake for about 20 - 25 minutes or until a toothpick inserted into the center comes out clean . Cool on a wire rack before removing from pan. The cake can be stored for two days or frozen for a month.

Whipped Cream Frosting: In your mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form.

Assemble Cake: 
Using a sharp knife, cut the genoise, horizontally, into two layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with 1/4 cup (60 ml) cherry syrup. Take 1 cup of whipped cream and spread on the moistened genoise. Place the cherries evenly over the cream. Brush the cut-side of second genoise layer with 1/4 cup (60 ml) syrup. Place cut-side down on top of the cherries, gently pressing to compact. Reserve one cup (240 ml) of whipped cream and spread the remaining cream over top and sides of cake. Place reserved cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake( Optional- you can decorate any how you want}. Cover and refrigerate the cake for several hours (or overnight) before serving. Decorate with fresh cherries and shaved chocolate.

Contributed by: Gabriel Eli Ndegwa

Gabriel

Crispy Ham Bits

I made this for my "Pork Mami" it really gives a distinctive taste and I love the crispy bits while eating the mami. This is also  a good sprinkle for carbonara, sauteed vegetables and many more, you can also serve this an appetizer.

Ingredients:
1/4 kilo Ham
1/2 cup oil

Procedure:
1. Dice the ham then heat the oil and put it.
2. Stir until crispy and remove from oil, put in the paper towel to remove excess oil.

3. Store in an air tight jar for future use, if you will make mami, carbonara and many more.


Click the link for the carbonara recipe
http://melyskitchen.blogspot.com.br/2014/03/special-spaghetti-carbonara-filipino.html

Mami with Crispy ham bits

Ginisang Sitaw at Kalabasa

It's always ginataang sitaw at kalabasa everytime we have string beans (sitaw) and squash (kalabasa) that's why today I broke the usual routine, I sauteed the string beans and squash (ginisang sitaw at kalabasa) and it turned out good.

Ingredients for 8-10 servings:
2 kilos Squash
1/2 kilo String beans
1/4 kilo pork
1/4 kilo shrimps
1/4 cup soy sauce
1 onion
3 cloves garlic
2 cups water
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the pork and continue to saute for 2 minutes then add the soy sauce and simmer for a minute.
2. Add the shrimps and stir well, add the water  and let boil then add the squash and string beans, stir well then simmer and stir until almost done.
3. Add salt and pepper to taste,  stir and simmer for a minute then turn off the heat.
4. Serve with a smile.

Pancit Malasado

A simple noodle dish that's really delicious, twisted between pancit guisado and pancit sinabawan with just half cooked pancit and veggies that's why I called this malasado. Try this and let me know.

Ingredients for 4-6 servings:
1/2 kilo pancit or egg noodles ( washed and drained)
1/4 kilo pork
2 1/2 cups water 
1 cup broccoli
1 small piece bell pepper
1/4 kilo cabbage
1  carrot
1/2 slices of ham ( optional)
4 tablespoons soy sauce
salt and pepper to taste

Procedure
1. Saute the garlic and onion then add the meat, stir well until the pinkish color is gone.
2. Add the soy sauce and simmer for 30 seconds then add the water and bring to a boil.
3. When the water is boiling increase the heat to high and put all the ingredients then simmer for 1 minute and turn off the heat. Enjoy your pancit malasado.

Fried Rice Delight

Simple and easy to prepare but satisfying.

Ingredients:
2 cups cooked rice 
2 slices sweet ham
3 cloves garlic
100 grams ground pork or beef
2 eggs ( fried and chopped)
salt and pepper to taste
spring onion to garnish

Procedure:
1. Saute the garlic then add the ground meat and continue to saute until the pinkish color of the meat is gone.  Add the ham and stir for a minute then add the rice and stir well until almost done.
2. Add the egg, salt and pepper then give a good stir until done, when done sprinkle with green onion and serve.

Homemade Sweet and Sour Bangus

You might wonder why my sweet and sour is so plain, no carrots and bell pepper , it's because I cooked this when my friends visited me and one of them requested not to put those veggies so that she can eat because of health reasons, you can put some veggies if you will cook this recipe.

Ingredients:
1 kilo Bangus ( fried)
1/2 cup vinegar
1/4 cup sugar
thumb size ginger ( strips)
1 tablespoon soy sauce
3 cloves garlic
1 small size onion
3/4 cup water
1 teaspoon cornstarch dissolved in 1/4 cup water


Procedure:
1. Saute ginger and garlic then put the onion and continue sauteeing. 
2. Put vinegar, soy sauce and sugar,  let simmer, then add the water and let it boil, then add the fried fish and simmer for 2 minutes.
3. Add the cornstarch mixture, stirring well until it boils then simmer for a minute, add salt and pepper to taste, simmer for a minute and turn off the heat. 
4. Serve it hot with rice :)

Buko Pandan Sago Cooler

This is a very good dessert and so affordable, refreshing too if you serve it really cold. I made this in the night and chill overnight for best result.

Ingredients:
1/2 kilo small white sago
1 litre fresh milk
1 big can condensed milk (380 grams)
1 can fruit cocktail (432 grams)
250 ml all purpose cream ( Nestle or any brand)
15 ml buco pandan flavor

different McCORMICK flavors

Procedure:
1. Cook the sago then drain and wash well after cooking to remove the starch and prevent it from sticking, then combine all the ingredients and refrigerate for few hours.
2. Serve and enjoy.