chocolaty rich not sugary sweet

Chocolate Cake
recipe adapted from Add a Pinch
makes one 6 inch layer cake and 12 cupcakes
(also makes one 9 inch layer cake or 36 cupcakes)

INGREDIENTS:
2 cups all-purpose flour
1 cup sugar
1 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt

1 cup buttermilk
1/2 cup olive oil
2 large eggs
2 tsp vanilla extract

1/4 cup strong espresso
3/4 cup boiling water

Dark Chocolate Frosting x 2

METHOD:
1. Preheat oven to 350F (180C or 170C Fan). Grease and line cake pans and/or a muffin tin with cupcake liners if using.

2. In the large mixing bowl, whisk together flour, sugar, cocoa, baking powder, baking soda and salt.

3. Add buttermilk, olive oil, eggs, vanilla and mix together on medium speed. Reduce speed and carefully add espresso and boiling water until well combined. You can do this by hand if desired. And please note that the batter is suppose to be thin.

4. Pour batter evenly into the cake pans and/or muffin tins. Bake for 20-25 minutes (8-10 minutes for cupcakes) or until a toothpick inserted into the cake comes out clean.

5. Let cakes cool in pans for 5 minutes before turning out on a wire rack to cool completely before frosting (about 30 minutes). Once the cakes are cool enough, trim them with a serrated knife so that the tops are flat.

6. Make the frosting. Place one cake layer on a serving plate and cover with frosting. Repeat with remaining layers. Spread remaining frosting on top and decorate as desired.

lebanese chicken stew

Braised Chicken with Spinach

serves 6-8

INGREDIENTS:

4 tbsp olive oil

4 tbsp butter

2 large onions, thinly sliced

1/2 head of garlic, minced

16 green cardamom pods, lightly crushed

2 tsp ground coriander

1/2 tsp crushed red pepper flakes

2 cups chicken broth

2 cups water

2 lbs skinless, boneless chicken thighs

2 large bunch mature spinach, trimmed
coarse salt and pepper

Pickled red onions

METHOD:
1. In a medium pot, heat olive oil and butter over medium. Add onions and cook for 10 minutes until soft. Season chicken and set aside.

2. Add garlic, cardamon, coriander and red pepper flakes and cook for another 3-4 minutes until fragrant.

3. Increase heat and add chicken broth and water. Scrape up any fond to make sure sure nothing is sticking to the bottom of the pot. Bring to a boil and add chicken.

4. Cover and reduce heat to simmer for 35-40 minutes, stirring occasionally, until the chicken is very tender. Remove chicken and place in a deep serving dish on one side.

6. Bring remaining stewing liquid to a boil and add the spinach. Cook until just wilted, about 1-2 minutes. Transfer spinach to the other side of the serving dish. Gently pour remaining stewing liquid over the chicken. Top with pickled red onions and serve with rice.

an underrated cut of beef

Marinated Skirt Steak
serves 6-8

INGREDIENTS
3 lbs skirt steak, trimmed

Citrus Cilantro Marinade:
1 can coke
1 orange, juiced
4-6 ginger slices
a small bunch of cilantro stems
coarse salt and pepper

Citrus Garlic Marinade:

1 cup olive oil

1 orange, juiced

3 limes, juiced

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup apple cider or red wine vinegar

1/2 head of garlic, minced

coarse salt and pepper

METHOD:
1. In a wide dish or zip-lock bag, season skirt steak and combine all ingredients together. You can add the citrus peel to the marinade as well.

2. Let steak marinade for 3-4 hours in the fridge. Let steak come to room temperature before grilling.

3. Grill steak to desired doneness. Rest for 5-10 minutes before carving.

TIP: skirt steak can also be made with Kalbi marinade.

saffron cauliflower

Saffron Cauliflower
recipe adapted from Yotam Ottolenghi
serves 4

INGREDIENTS:
1 cauliflower, sectioned into florets
1/2 cup green olives, pitted and cut in half lengthwise
1/2 tsp saffron strands, infused in 3 tbsp of boiling water
3 tbsp olive oil
2 bay leaves
coarse salt and pepper

4 tbsp flat-leaf parsley, chopped
tahini
pickled red onions

METHOD:
1. Preheat oven to 400F (200C).

2. In an oven proof dish, combine all ingredients except together for parsley, tahini and pickled red onions.

3. Cover with foil and bake for 30 minutes. Remove foil and continue baking until cauliflower is tender but not too soft, about 10-15 minutes longer.

4. Top with parsley, drizzle some tahini and dot with pickled red onions. Serve warm or at room temperature.