Can hardly believe it's so good when it's so easy
Ingredients
10ml (2 tsp) vegetable oil
1 pound ground beef
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
30ml (2 tbsp) soy sauce
5ml (1 tsp) red pepper flakes
50ml (1/4 cup) hoisin sauce
50ml (1/4 cup) chopped peanuts
Salt and freshly ground black pepper1 head of Boston lettucePreparation
1. Separate lettuce leaves, clean and dry.
2. In a skillet over medium-high heat add the vegetable oil and saute beef until brown.
3. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute.
4. Remove from the heat and stir in the peanuts.
5. Season with salt and pepper and serve warm wrapped in lettuce cups.Makes 4 servings
Ingredients
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperature
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extractPreparation1. Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
2. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute).
3. Add the sugar and beat until it is light and fluffy (about 2 minutes).
4. Beat in the vanilla extract.
5. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
Makes enough to frost 16 cupcakes
Crumblicious
Ingredients for the topping
200ml (1 1/3 cup) flour
200ml () oats flakes
5ml (1 tsp) baking powder
45ml (3 tbsp) sugar
45ml (3 tbsp) cane sugar
Zest of one lemon
115g (1/4 pound) unsalted butter, melted
Ingredients for the filling
(1 1/2 cups) rhubarb, chopped into 1-inch pieces
1L (1 quart) strawberries plus a few extras, hulled, quartered
Juice of one lemon
(1/2 cup) sugar
(3-4 tbsp) cornstarch
Pinch of salt
Preparation1. Heat oven to 375°F.
2. Prepare topping by mixing all ingredients in a bowl. Mix until small and large clumps form. Refrigerate until needed.
3. Prepare filling by tossing the rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate.
4. Remove topping from refrigerator and cover fruit thickly and evenly with topping.
5. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
Makes 6-8 servings
Divine doesn't quite describe how good it is
Ingredients
475ml (2 cups) boiling water
85g (1 cup) unsweetened cocoa powder
345g (2 3/4 cups) all-purpose flour
9g (2 teaspoons) baking soda
2g (1/2 teaspoon) baking powder
3g (1/2 teaspoon) salt
225g (1 cup) butter, softened
450g (2 1/4 cups) white sugar
4 eggs
8ml (1 1/2 teaspoons) vanilla extract
Preparation
1. Preheat oven to 175° C (350° F).
2. Grease 3 - 9 inch round cake pans.
3. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
4. Sift together flour, baking soda, baking powder and salt; set aside.
5. In a large bowl, cream butter and sugar together until light and fluffy.
6. Beat in eggs one at time, then stir in vanilla.
7. Add the flour mixture alternately with the cocoa mixture.
8. Spread batter evenly between the 3 prepared pans.
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Makes 12 servings
Source: http://allrecipes.com/Recipe/Dark-Chocolate-Cake-I/Detail.aspx
