Disco Knitter

Just made these this morning. Best. Pancakes. Ever.

1 Cup Self Raising Flour
1 Cup Milk (I used Soy)
1 Egg

Mix.

Cook.

Eat the fluffiest pancakes you’ve ever had.

Recipe from here.

Thanks to my friend Simone who made Inigo’s first birthday cake, and then shared the recipe with me to make his second.

Ingredients
250 g butter
250 g white chocolate
200 mL water
1½ cups caster sugar
1¾ cups plain flour
1 cup self-raising flour
2 eggs, lightly beaten
½ cup sour cream
1 teaspoon vanilla essence

And food colouring. Don’t bother with the liquid ones you get at Woolies, you need specialty cake decorating gels. Liquid colours won’t give you the intense colours that you need for the full rainbow cake impact, and if you’re going to go to all that trouble, you want to get the wow factor. I got mine here – cheaper than eBay, and awesome quick service.

Method
Preheat oven to 150°C. Line the cake pan with baking paper (this cake will stick).

Heat butter, sugar, chocolate, and water in a saucepan and stir over low heat until all combined. Let it cool a little bit so the self-raising flour doesn’t fizz before its time.

Sift both flours together and blend into chocolate mixture (don’t worry about lumps).

Stir in eggs, sour cream and vanilla (use a whisk for this bit and any remaining lumps will break up once these wet ingredients go in).

Pour the mixture into a deep 20 cm tin* and cook for about 1 hour, or pour into two 20 cm shallow tins and cook for about 45 minutes (this time is way out – cook it until a skewer comes out clean which will take much longer). I would also seriously consider cooking the cake/s au bain marie ie. once the mix has been poured into the cake pan, put the cake pan into a big roasting pan and fill the outer container with boiling water so the cake won’t form the really thick crust that comes with having to cook it for so long.

Recipe notes
Instead of sour cream you could use thickened cream, yoghurt or condensed milk, this just adds to the moistness of the cake. Also great with white chocolate ganache (hell, what isn’t?).

Colouring

Here is where being married to a maths nerd is handy – but don’t worry, I married one so you don’t have to. My cake batter weighed at about 1600gms, so I separated out the batter for colouring in the following proportions -

500gms – red
400gms – orange
300gms – yellow
200gms – green
150gms – blue
50gms – violet

Pour the colours into the tin in the above order, trying as much as possible to keep the pouring centered. You will end up with a tin that looks like a multi coloured target from the top, and each colour will fall “inside” the previous colour like a bubble.

1.7 litres (3 pints) = 200 mm (8 in) ROUND = 180 mm (7 in) SQUARE
2.3 litres (4 pints) = 230 mm (9 in) ROUND = 200 mm (8 in) SQUARE
3.4 litres (6 pints) = 250 mm (10 in) ROUND = 230 mm (9 in) SQUARE
4.5 litres (8 pints) = 280 mm (11 in) ROUND = 250 mm (10 in) SQUARE

And if you want more rainbow goodness – try pancakes!

Thanks to Not Martha, I now have a recipe for perfect popcorn, and I can throw away my stupid microwave bags. Anyone up for a movie night at mine?

Edited to add – if you want to stick with microwave popcorn, try this.

Mum made these at Christmas, and I finally got it together to make them at home. My grandfather used to make them for Christmas every year, and it just wouldn’t be Christmas without them, even though he is gone. George was a really, really good cook – he could taste a dish in a restaurant, and then replicate it perfectly at home. Or even improve on it. Though we usually struggled to get him to go to restaurants, because he complained that he could do better himself. He was usually right, but he needed an army of staff to clean up after one of his banquets!

Because of his amazing talent at mimicry and invention, I have no idea if this recipe is stolen or made up, but it is awesome, and you should try it, even if you aren’t mad about radishes. Like me.

Smashed Radishes

1 bunch radishes, washed, tops and tails given to a bunny
1 heaped teaspoon brown sugar
1 tablespoon sesame oil
2 tablespoons finely grated ginger – young ginger if you can get it
Soy Sauce to cover

You’ll need a large cleaver to lay flat over the radish so you can bash your fist down to smash the radish. If you’re going to be eating them soon, go for more smashing, if you have a day to marinade, you can get away with less bashing. I usually chop larger radishes in half or quarters before smashing.

Once your radishes have been subdued, put them in a steep sided bowl, and add remaining ingredients. Leave in a warm spot for at least an hour to congregate, or overnight in the fridge.

Eat! Keeps for a few days in the fridge.

4 Cups chickpeas
3 tblsp vegetable oil (I use peanut)
2 tblsp Cumin Powder
2 tblsp Tumeric Powder
2 tblsp Coriander Powder
1 tblsp Cinnamon Powder
1 tblsp Garam Masala
1 tblsp Cardamom Powder
1 teaspoon Chilli Powder – to taste. Mine is really hot!
Salt to taste – I used almost 2 tablespoons.

Boil chickpeas until al dente. Be careful nit to overcook, as the skins will come off and look horrible.

Add oil to a large wok, heat, then add spices and salt. Fry until spices become fragrant and are well mixed.

Add drained chickpeas, and mix thoroughly. Make sure each one has a good coating of the spice mixture.

Line a couple of baking trays with baking paper, and spread the chickpeas on the trays. Its ok if they touch, but make sure they are in a single layer.

Put the trays in a slow oven for a few hours, until chickpeas are crunchy and toothsome. I put mine on about 150 degrees for about 2 hours. Be aware that they get more crunchy after you take them out of the oven, so wait until they are cool to make a determination about crunch factor!

Enjoy with beer or a dry white wine. Or a martini. Or whatever!