Chocolate Sauce/Spread

Ingredients:

Cooking Chocolate (Milk) - 150 gm

Cocoa Powder - 1/2 tbsp

Brown Sugar - 15 gm

Icing Sugar - 1 tbsp

Butter - 50 gm

Oil - 40 gm

Water - 60 mL

Salt - a pinch


Method:

Grate or finely chop the milk chocolate.  I used the pure chocolate (couverture) and not the compound.

Whisk together all the ingredients in a medium sized bowl.

Double boil them (i.e. place your chocolate bowl over a vessel of hot water) and stir well until the chocolate melts and forms a smooth paste.  Do not overheat.

Take off the heat and mix well.

Pour when warm into airtight containers and store.

When warm, it is like a thick sauce and solidifies to a spread when cooled.  If you want it saucy, mildly heat while using.  Else, this serves a very good spread for bread, pancakes, rotis, dosas etc. etc.  This is a chocolate lover's delight and easy to make too.

Replace dark chocolate for milk chocolate if you like the bitterness of it.  Alternatively, equal quantities of dark chocolate and milk chocolate can also be used.  Adjust according to your taste and preference.

Stays good in the fridge for 2 weeks.

Fruit and Nut Cake

Recipe Source:

Tupperware Booklet


Ingredients:

All purpose flour - 5 tsp
Powdered sugar - 4 tsp
Cooking oil - 4 tsp
Milk - 4 tsp
Raisins - 1 tsp
Milk Powder - 2 tsp
Vanilla Essence - 1/2 tsp
Cooking Soda - 1/2 tsp
Tutti Frutti - 2 tsp
Salt -  a pinch
Kiwi - 1
Orange - 1
Grapes - 12 to 15
Strawberries - 12 to 15
Raspberries - 12 to 15


Method:

Mix together all-purpose flour, sugar, raisins, cooking soda and salt.

Add oil, vanilla essence and milk to it and whisk well until it becomes a smooth batter. Finally add tutti frutti and mix again.

Bake the cake batter for 8 to 10 minutes.  Check it out after 10 minutes, and if the cake still looks wet, go ahead with another 2 to 3 minutes.

The cake would initially look puffed up but would drop down once cooled.

Heat honey with brown sugar for 2 minutes and add cut fruits (kiwi, orange, grapes, strawberries and raspberries) and saute for another 1 to 2 minutes.

Serve tuttifrutti cake with sugar coated fruits topping.

Orange and Ginger Cake

Recipe Credits:

Tupperware Brochure


Ingredients:

Eggs - 4
Sugar - 1-1/2  cups
Refined flour - 2 cups
Salt - a pinch
Baking powder - 1 tsp
Ginger - 1 inch piece
Oranges - 2
Butter (melted) - 1 cup


Method:

Preheat the oven to 180 degrees and flour a loaf pan.

Separate the egg whites

In a bowl, beat the egg whites to stiff peaks with half of the sugar.

In another bowl, beat the egg yolks and the other half of the sugar until thick and pale in color.

Grate the zest of one orange.

Squeeze out the juice.

Slice the remaining orange into round slices for topping and keep aside.

In a separate bowl, mix the flour, salt, zest and baking powder together.

Fold the flour mixture into the egg yolk mixture (it will have a sandy texture). Then, pour in the melted and cooled butter and the orange juice stirring gently until the butter is just incorporated into the mix.  Finally, carefully fold in the egg whites.

Pour the batter into the prepared pan, top with orange slices and bake for 35-40 minutes or until the point of a knife comes out clean when inserted in the center.

Nutritive value:

Cholesterol - 96.5 kcal
Protein - 10.9 gm
Fat - 26 gm