zondag 27 juni 2010

Let them eat Cake!

I have had some major problems with both my computer and the internet connection, but now they are solved and I am back!
While I was gone I have been very busy with starting my own catering annex cake-baking company from home on, called 'Let them eat Cake'. It is still at the beginning status, but I've already had some orders and there is a major one comming at the end of July.
I am still developing my logo and attempting to build a website, but I am terrible with computers....

Because of all of this I have been experimenting a lot and in the past couple of months I've been making things like: apple, caramel and lavender cakes, an orange poppyseed cake with orangeblossom creme and brownies with rosemary and seasalt.

Two weeks ago I set up a high tea for one of my friends and me. This was a good day to take some nice (food) pics and test some new recipes.
On the menu that day:
     - soft goats cheese sandwiches with rocket and balsamic caramelised onions
     - a smoked salmon and green asparagus tart
     - scones with home made rhubarb and ginger jam
     - raspberrie brownies
    
I think the raspberries in the brownies brought some welcome freshness to them.

This is the recipe if you would like to try the yourself:

*I have a dairy (cows milk) intollerance so i use margarine in my recipes, but you can replace this easily by butter, but you will have to keep them slightly longer in the oven.

Enough for 20 brownies:
Ingredients:
100 gram dark (70%) chocolate, melted
125 gram softened margarine
275 gram caster sugar
2 tablespoons cocoa powder
1 teaspoon of vanilla extract
2 large eggs
50 gram of dark chocolate chips
100 gram of fresh raspberries, coated with some flour
Preheat the oven to 180oC or 350oF.
Put the marganine into a mixing bowl and mix it till you get a smooth mixture. Add the sugar and vanilla in three parts and mix well. Add the eggs one ate the time and then add the melted chocolate. Sif the flour and cocoa onto the mixture and incorporate carefully until you have a silky smooth texture. Add the choclate chips and mix well. Pour the batter into a prepared tin (appr. 25x25 cm) and scatter the raspberries on top. Carefully push them into the batter and put the brownie into the oven for about 20 to 25 minutes.
Take out of the oven and let cool (in the tin).
Once cooled, take tem out of the tin and slice into nice squares.

Optional: Serve with a nice dollop of creme fraiche and some frech raspberries.

1 opmerking:

soph (owl vs. dove) zei

How exciting! Good luck with everything!

The high tea menu looks delicious. Thanks for sharing the brownie recipe too - I'm always on the lookout for new brownie recipes :)