Mississippi Mud Cake

Here's a recipe for a delicious and decadent cake with marshmallows, nuts, and lots of chocolate. It's supposedly named after the dark, muddy soil of the Mississippi River, and is a Southern classic.

You will need:

1 1/2 cups margarine or butter, softened

3/4 cup walnuts, finely chopped

3/4 vanilla-wafer crumbs

3/4 cup light brown sugar

1 1/2 cups all-purpose flour

1 cup sugar

1/3 cup unsweetened cocoa

1/2 teaspoon salt

1 teaspoon vanilla extract

4 large eggs

1 1/3 cups flaked coconut

1 1/2 cups miniature marshmallows

Chocolate Glaze (see below)

Chocolate Curls (see below)

Preheat oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans; line bottoms with waxed paper.

In 2-quart saucepan over low heat, heat 1/2-cup margarine or butter until melted. Remove from heat; stir in walnuts, vanilla-wafer crumbs, and brown sugar. Divide mixture equally between cake pans and pat to cover bottoms of pans evenly.

In large bowl, with mixer at low speed, beat flour, sugar, cocoa, salt, vanilla extract, eggs, coconut, and remaining 1-cup margarine or butter until blended, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 1 minute.

Spoon batter into pans, spreading evenly. bake 30 minutes or until toothpick inserted in center comes out clean. Immediately, with spatula, loosen cake layers from edges of pans; invert onto wire racks and carefully peel off waxed paper.

While still hot, carefully place 1 cake layer, crumb-mixture-side up, on cake plate; top with marshmallows. Immediately place second cake layer, crumb-mixture-side up, on top marshmallows so marshmallows will melt. Insert long metal or wooden skewer in center of cake to keep top layer from sliding. Refrigerate cake until completely cool and marshmallows are set.

When cake is cool, prepare Chocolate Glaze (see below). Remove skewer from cake. Spread glaze over top of cake. Garnish with Chocolate Curls (see below). Allow glaze to set before serving.

Chocolate Glaze

In heavy 1-quart saucepan over low heat, heat one 8-ounce package of semisweet-chocolate squares, 3 tablespoons of margarine or butter, and 3 tablespoons of water, stirring frequently, until melted and smooth. Remove from heat; stir in 1 1/2 teaspoons vanilla extract. Let chocolate mixture cool to room temperature; then add 3 tablespoons confectioners' sugar, beating with spoon until well blended and a thick spreading consistency.

Chocolate Curls

Into foil-lined loaf pan, pour melted chocolate mixture. Refrigerate until chocolate is set, about 2 hours. Remove chocolate block from pan, carefully peeling off foil. Using coarse side of grater, grate along one side of chocolate block to make long, thin curls. Let stand at room temperature for 30 minutes to soften slightly.

New York Black and White Cookie

A New York speciality, these cookies taste best the day after they are made. I used a recipe from Martha Stewart's Baking Handbook, one of the best all-round baking guides/cookbooks I've come across.

You will need (for cookies):
3 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
10 tbsp unsalted butter
1/2 cup vegetable shortening
1 cup, plus 3 tbsp sugar
2 large whole eggs, plus 1 egg yolk
1 tbsp pure vanilla extract

Preheat the oven to 350 degrees Farenheit. Line two baking sheets with parchment paper and set aside. In a bowl, whisk together the flour, baking powder, baking soda, and salt.

Using an electric mixer, beat the butter, shortening, and sugar, scraping down the sides of the bowl as needed, until light and fluffy. Add whole eggs and egg yolk one at a time; beat until combined after each addition. Beat in the vanilla. Add the flour mixture in two batches, alternating with the cream. Beat until just combined (do not overmix).

Use a 1/4-cup measure to scoop dough 3 inches apart onto the prepared sheets. Bake, rotating sheets halfway through, until the edges just begin to turn golden brown and the centers are cakey and tender, about 10-12 minutes. Remove the cookies from the parchment and let cool completely.

You will need (for icing):

1 cup heavy cream

3 1/2 cups confectioners' sugar

5 tbsp Dutch-process cocoa powder

6 tbsp boiling water

In a clean bowl, whisk the cream into sugar until smooth. Set aside 1 1/4 cups (for white icing). Combine cocoa with boiling water and stir until dissolved. Add to remaining mixture, and stir to combine (for black icing). Use immediately.

Linguine with Tomatoes, Eggplant, and Mozzarella

Here is an Italian dish inspired by another Jamie Oliver recipe; he used Penne pasta, and slight variation in ingredients and process.

You will need:

1 firm ripe pink, black, or white eggplant

extra-virgin olive oil
2 garlic cloves, peeled and sliced
1onion, peeled and finely chopped
two 14-ounce cans good-quality plum tomatoes
1 tablespoon balsamic vinegar
Sea salt and freshly ground black pepper

bunch fresh basil, leaves ripped and stalks sliced

4 tablespoons heavy cream
1 pound linguine
7 ounces mozzarella
1 piece Parmesan cheese, for grating

Remove both ends of the eggplant and slice it into 1/2-inch pieces, then finely dice into 1/2-inch cubes. Drizzle 4 to 5 tablespoons of extra-virgin olive oil into a large saucepan on medium heat. Add the eggplant pieces, stirring them around so they are coated all over with the oil. Cook for about 7 or 8 minutes.

Add the garlic and onion. When they begin to brown slightly, add the canned tomatoes and the balsamic vinegar. Stir around and season with salt and pepper. Add the basil stalks, and simmer the sauce for around 15 minutes, then add the cream.

While the sauce is simmering, bring a large pot of salted water to a boil and add the pasta and cook. Once done, drain, and add the tomato sauce to the pasta. Add the mozzarella and the fresh basil, and fold these in for about 30 seconds. Serve into bowls with a slight topping of Parmesan cheese.

Stir-fry Beef with Green Peppers and Mushrooms

This Asian-inspired dish easy to prepare and is a great quick-fix for dinner.

You will need:
2 tbsp soy sauce
1 tsp plus 1 tbsp sugar
12 oz. flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
2 tbsp dry sherry
1/2 cup low sodium chicken broth
1/4 cup oyster sauce
1 tsp cornstarch
3 medium garlic cloves, pressed through garlic press
1 tbsp minced fresh ginger
2 tbsp vegetable oil
12 oz. white mushrooms, sliced
1 medium green bell pepper, seeded and cut into 1/4-inch slices
2 tbsp water

Combine the soy sauce and 1 tsp of sugar in a medium bowl. Add the sliced beef, mix, and marinate for half-hour. Whisk the remaining 1 tbsp of sugar, sherry, chicken broth, oyster sauce, and corn starch in a medium bowl. Combine the garlic, ginger, and 1 tsp of vegetable oil in a small bowl.

Drain the beef and discard the liquid. heat 1 tsp of vegetable oil in a medium non-stick skillet over high hear until smoking. Add half of the beef and cook without stiring for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer the beef to a clean bowl. Heat another 1 tsp of vegetable oil in the skilled and repeat with the remaining beef. Rinse skillet and dry with paper towels.

Add remaining 1 tbsp of vegetable oil to skillet and heat until just smoking. Add the sliced mushrooms and green peppers; cook, stirring frequently for 3-5 minutes until vegetable begin to brown slightly. Add water and continue to cook until vegetables are crisp-tender, 1-2 minutes longer. Push vegetables to the side of the skillet; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15-20 seconds. Combine garlic-ginger mixture with vegetable. Return beef to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly until thickened, about 30 seconds.

Serve in a medium bowl, over rice. Extra points if you eat it with chopsticks! :)

Chicken Tikka Masala

Indian food is my absolute favorite! Here is a dish that I prepared using a recipe from Jamie Oliver's Essential Family Cookbook.

You will need:
6 cloves of garlic, peeled
3 inches fresh ginger, peeled
2 or 3 fresh red chilis, seeded
Olive oil
1 Tbsp mustard seeds
1 Tbsp paprika
2 tsp ground cumin
2 tsp ground coriander
3 Tbsp garam masala, divided
3/4 cup plain yogurt
4 medium boneless, skinless chicken breasts, cut into large chunks
1 Tbsp butter
2 medium onions, sliced very thin
2 Tbsp tomato purée
a small handful (1/3 to 1/2 cup) almonds, ground very fine
Salt
1/2 cup cream
Limes

Grate the garlic and ginger on the finest side of a grater and put to one side in a bowl. Chop the chillis as finely as you can and add them to the ginger & garlic mixture. Heat a splash of oil in a large skillet or sauté pan and add the mustard seeds. When they start to pop, add them to the ginger, garlic, and chilli mixture. To this, add the paprika, cumin, ground coriander, and 2 tablespoons of the garam masala. Put half of this mixture in a bowl, add the yogurt and the chicken pieces to it making sure to coat all sides. Leave to marinate for at least half an hour.

Melt the butter in the saucepan and add the thinly-sliced onions and the remaining half of the garlic-spice mixture. Cook gently for about 15 minutes without browning too much. Add the tomato puree, ground almonds, 2 1/2 cups of water, and 1/2 tsp of salt. Stir well and simmer gently for a few minutes. Let this sauce reduce until it thickens slightly and then place to one side.

Put the marinated chicken on a hot griddle pan or barbecue and sear until just cooked through.

Warm the sauce and add the cream and the other 1 tablespoon of garam masala. As soon as it begins to boil, take off the heat & add the chicken. Check the seasoning, adding salt or cayenne pepper if desired. Squeeze a little lime juice over the top. Serve with basmati rice.