7

Oh its been a long time since I was tagged - but here goes thanks to DGNY

I have to write 7 things I approve of.

Tactileness: Sometimes the only thing that makes a bad day bearable is warm arms wrapped around you.

Lush: Especially the jasmine scented lines, slipping into a deep bath filled with soft bubbles and gorgeous scent is a real treat.

Books: Curling up with a good book, one of my all time favourite past times.

Kitchens: In my dreams one day my kitchen will be the heart of the home, for now its somewhere that I can nurture friends and loved ones AND have heaps of fun!

Sci-fi: From Blakes 7 to Battlestar Gallactica and everything in between, I love Sci-fi!

Curly Wurlys (& many more types of chocolate): But it has to be British Cadburys.

Lingerie: Something soft, silky and utterly sexy which sometimes only you know about just makes a difference under those sensible work clothes. And if someone else knows, then all then even better.



So - who to tag, well here we go
James
Helen
and
Seven

I'd love to

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I just had a phone call from the mother of my children, ok so she's the mother of the children who are the closest thing I've got to having my own children. Anyway.......

In a couple of months there are going to be some rather significant birthdays being celebrated by my babies, and I want to be there, I'm going to be there. I confirmed my flight a few weeks ago and now the date for the party has been sent - 3 days after I arrive at their house.
Apparently last night over the dining table a discussion arouse about the band being booked, the caterers, the invitations and of course the alcohol that would be needed for this rather large event. Then someone mentioned cake, to which #1 CTIGTHMOC* said "Do you think that Mia would make it for us?" #2 CTIGTHMOC joined in with "Of course she will!"

Then the photo album came out and they looked at past cakes I've made for them, there was the princess castle - yes lots of pink! The Batman cake (that black food colouring took days to come off my fingers), the bowling alley with balls, Hickory Dickory Dock, the pirates treasure chest, the yellow duck, the racing car, the swimming pool, guitar, the football pitch, the rabbit, the piano, the cat, the ballerina, the volcano and many many more.

Of course I will, I'd love to.

*CTIGTHMOC = closest thing I've got to having my own children

Beehive

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I've just found a new place to help me indulge my love of baking.

Afternoon Tea

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Flourless Chocolate Cake With Fresh Blackberry Sauce
From San Francisco Examiner

For the cake:
2 oz unsweetened chocolate, in pieces
4 oz semisweet chocolate, in small pieces
9 tablespoons butter
12 tablespoons sugar
3 tablespoons ground almonds
5 large eggs, separated
pinch of salt

For the chocolate icing:
4 tablespoons butter
2 oz unsweetened chocolate
2 oz semisweet chocolate
3 tablespoons whipping cream
2/3 cup sifted confectioner's sugar
1 teaspoon pure vanilla extract

For the fresh blackberry sauce:
2 cups fresh blackberries
1/2 cup confectioner's sugar
1/4 cup kirsch
1 tablespoon lemon juice

1. For the cake: Preheat the oven to 350°F. Oil the bottom of a 9-by-3 inch round springform pan. Line the bottom with wax paper. Oil and flour the wax paper and shake out the excess flour.
2. Prepare the cake. Place both chocolates in the top of a double boiler over simmering water and stir until melted. Remove the pan from the heat and use a rubber spatula to scrape the chocolate into a medium-size bowl. Allow it to cool for 3 minutes.
3. Gradually add the butter to the chocolate, stirring well. Then add 9 tablespoons of the sugar and the ground almonds. Stir in the egg yolks, one at a time.
4. Place the egg whites and salt in a bowl and beat with an electric mixer until they form soft peaks.
5. Add the remaining 3 tablespoons sugar and beat until the whites hold their shape but are not too stiff.
6. Fold the whites, in thirds, into the chocolate mixer. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 35 minutes.
7. Allow the cake to cool in the pan on a wire rack for 15 minutes. Then carefully remove the sides of the springform pan. Cover the top with a wire rack and invert the cake and the rack together. Carefully remove the bottom of the pan and peel off the wax paper. Place a second wire rack over the bottom of the cake and invert it once again, so the top faces up. Allow to cool completely on the rack.
8. Prepare the icing: melt the butter and both of the chocolates in the top of a double boiler over simmering water, whisking constantly. Remove the pan from the heat and whisk in the cream. Add the confectioner's sugar and the vanilla and whisk until smooth.
9. Place the cake on a rack on top of a baking sheet to catch the drips and pour the warm icing over the cake. Spread it with a long, thin cake icer or spatula, making sure the sides are iced too. Let the cake rest for two hours for the icing to set.
10. Make the blackberry sauce: Combine all the ingredients in a food processor or blender and process until pureed. Pass the sauce through a strainer to remove the seeds.
11. Use immediately or refrigerate, covered, for up to three days. Bring to room temperature before serving. Makes 1 1/2 cups.

For old times sake

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Here are a couple of my favourite chocolate recipes, enjoy.

Chocolate soufflè

Ingredients
3 Tablespoons butter
2 Tablespoons flour
1 cup milk
1/4 teaspoon salt
2/3 cup sugar
1 1/4 teaspoon vanilla
3 ounces good quality unsweetened baking chocolate (or use four ounces semi-sweet, but you must therefore reduce the sugar to 1/2 cup)
5 eggs, separated

Directions

You will need a soufflè dish for this, so that the soufflè can bake and rise correctly. If your dish is too small to accommodate high-rising batter, you can add a foil collar (folded over aluminum foil, folded the long way, and paper-clipped at the ends as it fits around the top edge of the dish, to make an "extension" of your dish's height.)
You will also need a second bowl to whip the egg whites in.
Preheat oven to 375 degrees Fahrenheit.
Butter and then sugar-dust the inside of the soufflè dish and also the optional foil collar (best to this before you attach it to the rim). This helps the soufflè climb, and it also adds a bit of flavor to the "edges" of the soufflè.

Over medium or medium-low heat, melt butter and flour together in a saucepan, stirring to make a roux, it should smell nice, and be thickened a bit.
Now, add the milk, and stir well to make it smooth and keep it from clumping, and add the vanilla.
Stirring, add the chocolate, and keep stirring until it is melted and smooth.
Cool the chocolate mixture a bit, because you will be adding the egg yolks at this point (save some calories and use just four egg yolks, not five... it will also be lighter in weight, rising a little higher). If the mixture is too hot, the egg yolks might clump up before you have a chance to finish stirring them in.
Stir the egg yolks in, mixing until smooth. Set this aside for a moment.
Using clean egg beaters and a clean bowl, whip the 5 egg whites until firm but not stiff.
Scrape the chocolate mixture into a large bowl. Fold the egg whites into the chocolate mixture in about three additions, folding but not collapsing the soufflè.
Pour into the prepared soufflè dish.
Bake 20 to 25 minutes (do not check until the 20 minutes has passed. The top should be floating a bit, and look neither soggy nor over-done).
Serve immediately...with whipped cream, cold, heavy cream, or on its own!

Serves 6 to 8 adoring fans

*********

Mint Chocolate Pudding Cake

6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
3 large eggs
3 large egg yolks
1/3 cup sugar
1/4 cup all purpose flour
1 1/4 teaspoons peppermint extract
1/4 teaspoon salt

1 Preheat oven to 375°F. Generously butter six 3/4-cup (6 ounce) ramekins. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.

2 Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar until slightly thickened, about 5 minutes. Add all purpose flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet.

3 Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken, 10-11 minutes. (Start checking at 9 minutes.) Remove cakes from oven; let cool for 5-10 minutes.

4 Either serve as is, in the ramekins, or run a knife around the edges of the cakes and invert on to individual dessert plates.

Serve with raspberries, mint leaves, vanilla or mint ice cream, or whipped cream.

Serves 6.