3d Printed food ( pasta ) 3d printed food is well know. We love to eat pasta in different forms. almost every country has some kind of pasta or related food. Pasta comes in different shapes, but when we want to make our own design based pasta its little bit hard for some of […]
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Now that Christmas 2014 has come and gone, I can safely say I’m glad it’s over. I tried to eat normal amounts, truly I did, but I doubt anyone will be surprised when I say I failed.
It started with Christmas Eve dinner. We spent it with relatives, and seeing them all was lovely, but I could easily have made a meal of just the antipasto! That was followed by turkey, pork and ham, and rounded off with pudding and Strawberries Romanov.
The next day, Christmas Day, was relatively quiet on the food front but I did make this….
Chocolate Mousse cake with dark chocolate shavings on top
A closeup of the layers
Yes, you guessed it, a chocolate mousse cake. For those interested, I’ve updated the recipe with these photos, together with a description of how to mold it up. The actual cake, however, was all gone by Boxing Day. -sigh- Then last night, the Daughter and I made the apricot cake out of Silvia Colloca’s fantastic ‘Made in Italy’ cookbook. Delicious.
So there you have it, a gastronomic extravaganza that’s left me feeling like the Goodyear blimp! I swear I’ll do better next year. -wink-
One of the ladies I help teach brought in a chocolate cake today, and it was so moist and delicious we all asked for the recipe. I’m going to try it out on the weekend but I thought you guys might like to get the recipe now.
EXPRESS VEGAN CHOCLATE CAKE
1 1/2 cup self raising flour (do not sift)
1/3 cup baking cocoa powder
1 cup raw sugar
1/2 teasp salt
Mix the above
Make a well, add
1 teasp vanilla essence
1 tabsp vinegar
1/2 cup vegetable or canola oil
Then gradually add a cup of water and mix gently till all is mixed.
Do NOT over mix.
Bake in a preheated oven 190 degrees celsius for 1/2 hour.
Do NOT over bake to maintain its moistness.
Nanki sprinkled icing sugar over the top and we had it for morning tea today. I kid you not, it was wonderful.