Mega Chocolate Fudge Cake

Ingredients

• 200g good-quality dark chocolate (70% cocoa)
• 175g of butter, plus extra for greasing 
• 120g soft brown sugar
• 100g blanched almonds
• 2 tablespoons of cocoa powder
• a pinch of salt
• 4 large eggs 
• 150g self-raising flour
• 100g fudge 
• vanilla ice cream

Method
Preheat the oven to 160°c. Break up the chocolate, put it into the food processor with the butter, sugar, almonds, 1tablespoon of cocoa powder and the salt. Whiz until smooth. Crack your eggs onto the food processor and the flour and whiz until smooth.

Get a deep baking dish, roughly 25x25cm in size. Butter the dish really well and sprinkle in the rest of the cocoa powder. Scrape all of the mixture out of the processor into the baking dish. Break up the fudge and sprinkle over the mixture in the baking dish pushing any larger bits into the mixture. Pop the dish into the preheated oven and bake for 18-20 minutes. When you take the fudge cake out of the oven stick a fork in the middle and if there is a bit of cake mixture on the fork that is OK- but if it is wobbly put the cake back in tne oven for 3-5 minutes.

Serve the fudge cake with vanilla, strawberry or chocolate ice cream and Enjoy :D Show you friends my site

Mince And Onion Pie

Ingredients

• 3 medium onions
• 2 carrots 
• 2 sticks of celery 
• 2 sprigs of Rosemary
• olive oil
• 2 bay leaves 
• 500g of good quality minced beef 
• 1 teaspoon of English mustard 
• 1 teaspoon of Marmite 
• 1 table spoon of Worcestershire sauce
• 2 teaspoons of flour, plus extra for dusting
• 1 beef stock cube
• 500g shortcrust pastry
• 1 large egg

Method 
Peel and roughly chop your onions, carrots and celery. Remove Rosemary leaves and chop finely. Place a large  casserole dish on a high heat. Add 2 lugs of olive oil and throw in you vegetables, the Rosemary and bay leaves. Stir every minute for about 10 minutes or until veg is soft and coloured. Stir in the minced beef and make sure there isn't and big lumps, then add the mustard, marmite and Worcestershire sauce and 2 teaspoons of flour. Dissolve the stock cube in a litre of boiling water and then add to the pan. Bring to the boil, turn the heat down and simmer with the lid slightly askew for about an hour. Stirring every now and again.

Fill a large baking tin with the filling and allow to cool, remove the pastry from the fridge 10 minutes before you need to roll it out. Pre-heat the oven to 180° c/ gas mark 4. Dust a clean work surface and you rolling pin with flour and roll out pastry to the thickness of about 3mm. When you've rolled out the pastry, cover the baking dish with the pastry. (Make sure it completely covers the baking dish) Run a knife around the edges of the baking to trim of the excess pastry (which you can use for decoration) and then get a fork to press down around the edges of the pastry to 'crimp' it. put the tip of a knife through the top of the pie to allow the steam to come out during baking. Beat the egg and brush over the pie and put the pie on the bottom shelf of the preheated oven for 40 minutes or till the pastry is golden brown and crisp.



I think the pie is a great British classic and cheap to make.

I love cooking Risotto

Simple risotto with Bacon & Peas.

• One large onion
• 6 chopped rashes of Bacon
• 300g of risotto rice (Arborio, Arnaroli, Vialone Nano, Baldo, and Calriso)
• 2 tablespoons of olive oil
• A good knob of butter
• 3 FL.OZ of vegetable stock

 Method

1. Heat the olive oil in a large frying pan, when the olive oil is hot, place the knob of butter in and allow to melt. the butter wont burn because there is oil with it.
2. When the butter has melted add 300g of risotto rice to it and stir for about a minute. This allows the rice to toast which helps the rice to absorb the liquids slowly with becoming soggy. But do not let the rice go brown it has to stay white. You might want to add a glass of dry white wine to give it that extra flavor.
3. After about a minute of toasting gradually add the stock about a ladle at a time, then keep stirring till half the liquid has gone. Then all you have to do it keep adding the stock until risotto is creamy and the rice is soft. you can now experiment with the risotto and add herbs in to match the taste you are going for.

Risotto and be very hard for most people that is why you need to keep making it, so you can get better at it. REMEMBER TO KEEP STIRRING, this allows you to get the most starch out to make the risotto creamy, and prevents you from burning it. Save this site because there will be a lot more recipes to come... :)