Sunday, March 31, 2013

Happy Easter with a mug cake

Hello people!!!  I've been quite busy, sewing classes everyday after work. But this Holy week I got to stay home a few days. So I decided to experiment with food.

Made a vegetable aspic, just dissolved a 33 gr flavorless gelatin with 2 cups of boiling vegetable stock, added carrots, beets and at the top (which will be the bottom when is out of the mold)  sautée watercress with garlic, onions, cilantro and red bell peppers.

Then a simple rice, with cilantro, red bell peppers and turmeric. And ground chicken patties, made with garlic, onion, cilantro, salt, black pepper, ginger, curry and olives filled with red peppers. 

Afterwards I was craving for something sweet, found mug cakes on a food site and experimented with one of the recipes. That's how this  baked chocolate mug cake was done. I made it with my own ingredients and what I had on my pantry: 

5 tablespoons rice flour + 2 tablespoons cornstarch.
5 tablespoons sugar.
3 tablespoons Chocolisto  (a chocolate beverage mix).
3 tablespoons corn oil.
1/2 tablespoon vanilla extract + 2 1/2 tablespoons  berries tea (liquid, iced, no sugar).
1 egg (it was frozen, my fridge was too cold lol).

Mixed it all with the Braun because the egg was frozen. Used a small springform mold to bake it, sprayed with easy bake nonstick spray  and sprinkled it with a bit of flour. Baked it about 15 minutes at 180º F on the oven. Didn't use the microwave because I wanted the crust to be golden. Was afraid of the result, thought the inside could end up being gooey but it was nice. And the chocolate with the berries tea   was a wonderful combination...

To everyone:


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