Ultimate Chocolate Mud Cake

The Ultimate Chocolate Cake!

We might be late for Valentine’s Day but this recipe is such a guilty pleasure we just had to share it. We found it in the Delicious Magazine and if chocolate is what you crave, this Chocolate Mud Cake will steal your heart and taste buds.

Ultimate Chocolate Mud Cake
Ultimate Chocolate Mud Cake

Chocolate Mud Cake


250g unsalted butter, plus extra for greasing
200g dark chocolate
1 tbsp espresso powder
100ml whole milk
250g self-raising flour
40g cocoa powder
250g caster sugar
4 large free-range eggs, lightly beaten
1 tsp vanilla extract
150ml soured cream

150g milk chocolate
150g dark chocolate
100ml double cream
50g unsalted butter


  1. Preheat the oven to 160°C/fan140°C/gas 3. Grease and line a deep, 23cm round loose-bottomed cake tin, then set aside. Melt the chocolate, butter, espresso powder and milk in a heatproof bowl over a pan of barely simmering water until smooth. Remove from the heat and set aside.
  2. Sift the flour and cocoa powder into a bowl, then add the caster sugar. Fold into the chocolate mixture along with the eggs, vanilla extract and soured cream.
  3. Pour into the prepared cake tin and bake in the oven for 1 hour to 1 hour 10 minutes. The cake is ready when a skewer inserted into the centre comes out with some moist crumbs sticking to it but not any raw cake batter. Set aside to cool completely in the tin.
  4. To make the ganache, melt the ingredients together, stirring occasionally, in a heatproof bowl set over a pan of simmering water. Set aside to cool at room temperature for 30 minutes. Remove the cake from the tin and leave to cool. Spread evenly all over with the ganache, swirling it into attractive patterns.

We’ve decorated the cake with sugar hearts and crystallized rose petals.

The ultimate romance:)

Moroccan Chicken with Dried Fruit, Mint and Pomegranate

Moroccan Chicken with Dried Fruit, Mint and Pomegranate

We have recently been asked to prepare a menu for a wedding. The couple are looking for a rustic style buffet with Mediterranean inspirations. Having agreed on a selection of tapas for appetizers we have moved on to trialling various options for main courses. We are planning on serving French and Italian stews with selection of crusty breads, but we wanted to add something slightly more exotic to the mix. I’ve been tempted for a while to try a Moroccan inspired chicken recipe I’ve seen in the BBC Good Food Magazine some time ago and this seemed like the perfect occasion.

There was something about the combination of spices, fruit and vegetables in this recipe that instantly made me think that this will be a super yummy dish. And it is! So aromatic and full of flavour. We’ve done a few small amendments to the recipe and replaced the chicken breasts with chicken thighs (on the bone and with skin on) to make it more presentable. Delicious!

Moroccan Chicken with Dried Fruit, Mint and Pomegranate

  • 6 chicken thighs or combination of thighs and drumsticks or whole legs
  • olive oil
  • 2 onions or  5 shallots, half roughly chopped, half sliced
  • 100g tomatoes
  • 100g ginger, peeled and roughly chopped
  • 3 garlic cloves
  • 1 tsp turmeric
  • 1 tbsp ground cumin
  • 1 tbsp coriander
  • 1 tbsp cinnamon
  • 1 large butternut squash, peeled, deseeded and cubed
  • 600ml chicken stock
  • 2 tbsp brown sugar
  • 2 tbsp red wine vinegar
  • 100g dried cherries
  • 150g dried apricots
  • Salt and pepper

For the garnish

  • 1 small red onion, finely chopped
  • zest 1 lemon
  • handful mint leaves
  • half of a pomegranate
  1.  Rub the chicken with salt and pepper. Heat the oil in a casserole pan or a roasting pan on a medium to high heat, add the chicken and brown all over. Remove it from the pan and store aside. Add the sliced onions to the pan and fry until they are soft and translucent. Add the spices into the pan for the last minute of frying. In a food processor whizz together the chopped onions, tomatoes, ginger and garlic into a paste (start with the onions, ginger and garlic and add the tomatoes once the rest has been whizzed). Add the paste into the pan with the onions and fry for few more minutes until soft.
  2. Return the chicken to the dish and add butternut squash, stock, sugar and vinegar. Bring to a simmer, cover and cook for roughly 40 mins. After that time remove a piece of chicken and check if it is cooked through. If undercooked return to the pan and cook for a bit longer. Repeat this test until chicken in cooked through and butternut squash is soft. Remove the chicken onto a plate and cover with foil. Add the cherries and apricots to the sauce, slightly increase the heat and continue cooking until the sauce thickens ( another 5- 10 minutes).   Season the sauce with salt and pepper and return the chicken back into the pan or, if serving on a platter, poor the sauce into a platter and arrange chicken on top.
  3. Scatter the dish with lemon zest, mint leaves (choose the small leaves or shred the bigger) and pomegranate seeds. The easiest way to add the pomegranate is by cutting the fruit in half, overturning over the dish and bashing the back of the fruit with wooden spoon to release the seeds.

This dish is even better when reheated the next day once the vegetables and the chicken infuse with the flavours. Goes lovely with couscous, but also with some fresh crusty bread or flatbreads.  Delicious!




Goat Cheese & Fig wholemeal Quiche

Olive oil vs butter in pastry – the clash of the titans!

Things are progressing at an amazing pace and as a result I’ve fallen behind in writing about them…To our great delight we have just had another job confirmed!

Last week Sue and I went to see a lovely farm shop on the outskirts of Market Harbour, which she came in contact with via Twitter. They were looking for a cake supplier and we decided to pursue the opportunity. After few days of discussing the sample menu, intensive baking and a last minute panic due to a delayed delivery of cellophane and raffia packaging, we were ready. Our samples consisted of:

– Wholemeal orange cake with earl grey icing
– Blackberry and Apple crumble cake
– Fig and Apricot firshermans cake ( this goes lovely with cheese)
– Chocolate and coconut bounty mini cakes
– A goat cheese, fig and caramelised onion wholemeal mini quiche
– A mushroom, bacon and rocket mini quiche

Sally and Kirsty, the two ladies running the shop decided to abandon their Atkins to taste the samples and we are now set for a big launch of our products in the shop sometime in October! We will be writing in more detail about our collaboration with the shop and inviting you to the big launch closer to the date:)

Working on the taster menu gave me the opportunity to test two different quiche pastry recipes and I found it interesting how different they were to handle and bake.

The goat cheese quiche was made using a whole meal olive oil pastry, the recipe for which I found on Cook Eat Live Vegeterian

Whole meal olive oil pastry

  • 250 g wholemeal flour
  • 60 ml olive oil
  • 120 ml cold water
  • 1 tsp dried herbs (I used herbes the provance mix)
  • 1 tsp of salt

Heat the oven to 200C. Oil a 24cm tart tin. I find that the best way to do this is by wiping it with an oiled kitchen towel. Next dust some flour over the tin. In a bowl, mix together all dry ingredients, add the olive oil and mix well using your fingers, until they resemble little crumbs. Cool down the water by adding a few ice-cubes. Remove the ice and pour the water into the bowl with the other ingredients. Mix it in with the fork until just absorbed then knead a little just until it forms a cohesive ball (overworking will cause the party do go tough.)

Goat Cheese & Fig Quiche
Goat Cheese & Fig Quiche

Roll it out on a lightly floured surface until 2-3 mm thick. Use the rolling-pin to gently lift and unroll the pastry onto the tin. Push the pastry into the tin. Leave the excess overhanging for now, as this will prevent the pastry from shrinking. You’ll cut it off once the pastry is baked and ready.

Chill the pastry in the fridge for 30 minutes. Prick the base of the tart all over with a fork. Cut a circle of baking parchment slightly wider than the base of the tart, and squash it with your hands. Unfold the paper over the tart case, fill with ceramic baking beans ( or, if you don’t have these normal dried beans or rice. Blind bake the case for about 10 minutes. Remove the paper & beans and put back in the oven for another 3 minutes. Tart case prepared in this way is ready to be filled with the filling of your choice and baked.

I found the dough of this pastry very flexible and easy to handle. It didn’t tear easily or crack much in baking. That said, the finished result was slightly disappointing. Despite adding salt and herbs, the tart case was a bit bland and tasteless.

The mushroom quiche was prepared using a recipe for traditional buttery base with the addition of thyme. This was  based on a Gordon Ramsey recipe.

Thyme Butter Pastry

  • 250g plain flour
  • 125g cold butter, diced
  • 1 tbsp thyme leaves picked
  • 1 egg, beaten
  • 1 tbsp olive oil, to brush the tin
  • 1 egg yolk, to glaze
  • 1 tsp salt
  • 1 tbsp thyme leaves picked

Heat oven to 190C . Mix all dry ingredients with the butter and rub between your fingers into fine crumbs. Mix in the beaten egg and 1 tbsp ice-cold water and kneading lightly. The pastry should be moist. Wrap with cling film and chill for at least 20 mins.
Oil and season a 24cm tart tin. Roll the pastry on a floured surface to 2-3mm thick. Use the rolling-pin to gently lift and unroll the pastry onto the tin. Push the pastry into the tin. Leave the excess overhanging for now.

Mushroom & Bacon Quiche
Mushroom & Bacon Quiche

Chill the tart case for at least 30 mins, ideally in the freezer. Prick the base of the tart all over with a fork and blind bake with the baking beans as in the recipe above, but for 20 minutes. Remove the paper and beans and brush with the egg yolk. Return to the oven for 5 mins, brush again with the yolk and return for a final 10-15 mins until glazed and golden. The tart case is now ready to be filled.

This pastry was more tricky to handle and prone to tearing. The bottom also lifted more during baking and the baked pastry was very delicate and easily breakable. However, it did taste delicious!
The Verdict:
The wholemeal olive oil pastry is much easier to prepare and bake. It adds a bit of unusual touch to your quiches, but I found it bland in taste. I would therefore suggest using it only with fillings that have strong flavours to balance the blandness.
The buttery thyme pastry, whilst tricky to handle, is my firm winner. It doesn’t have the healthy benefits of the wholemeal, but it makes up for it in the taste. It’s delicate, crunchy, but full of salty and herby flavours. Delicious!

Tomorrow is the D day – inspection from the Council to assess my kitchen! I’ll be writing a detailed report of the day, but for now wish me luck!


Broad Bean, Mint and Spring Onion Pate

Broad Bean, Mint and Spring Onion pâté

Tapas is by far my favourite type of food. I love the concept of a variety of small, tasty dishes and I would always choose this over a big portion of even the most delicious meal. I’m a picker and mixer in that sense.

The Spanish cuisine, particularly tapas, will also be a big influence on the Rustic Caterer menu, when it’s eventually ready. I’d love for my food to bring to mind a lazy Mediterranean afternoon…:)

But with D’s latest weirdness of rejecting any food that is rich and salty, I’m being forced on a quest for refreshing and zingy dishes (his words, not mine….). And so I thought I will have to put the tapas recipes to one side for the moment, as they tend to be too full of flavour. But then I stumbled upon a recipe for a Broad bean, Mint and Spring Onion Pâté.

I found this recipe in a book by Susanna Tee titled “Tapas”. The edition that I’ve got was published by M&S’s and it’s part of a series “A Culinary journey of discovery”. I’ve got couple more books from this series and I would definitely recommend it to all foodies and cook book enthusiasts. They have a great selection of recipes, lovely pictures and interesting background stories on the dishes. And they tend to use simple and widely available ingredients, so you won’t have to visit 3 supermarkets and World Foods stores in search of pickled unicorns.

Broad Bean, Mint and Spring Onion Pâté
Lovely veggie alternative to traditional pâté.

I’m embarrassed to say I’ve never cooked with broad beans before. I was excited to see what will come out of this simple dish and it was a brilliant surprise and a real hit with D. It’s a bit fiddly to start with, as you need to get the beans out of double shelling, but it gets dead easy from there. And the result is a lovely alternative to rich, meaty pâtés. It tastes very fresh and summery, and the smell of mint completes the experience. I’ve served it on a toasted baguette slices, but it would taste equally nice with ciabatta or simple toast. Nice for a summer lunch. And as it’s all natural and good for you, I’ve served it for lunch to Jo-Jo and he chomped it like a born and bred Spaniard. All in all, it’s a winner.

If you want to give this a try you will need:

• About 1kg of fresh broad beans in shells (you will be cooking and shelling them later)
• 3 spring onions (sliced)
• 250g soft goat cheese
• 1 garlic clove (crushed)
• Splash of extra virgin olive oil
• 1 lemon (juice and grated rind)
• Big handful of fresh mint leaves (around 60-70 leaves)
• seasoning

Bring a big pan of water to boil and cook the beans 8-10 minutes until tender, drain and leave to cool. Once cooled remove the beans from their pods and pop them out of their skins. Put the beans into a food processor together with all other ingredients and blitz until they resemble a chunky paste. Season to taste with salt and pepper. Chill in refrigerator for at least 1 hour before serving.

If you are serving them with baguette toasts, cut the baguette into thin slices, toast them under grill or in the oven, and brush with olive oil, before spreading with the pate.

¡Buen provecho!

Mushroom, Goat Cheese and Caramelised Onion Frittatas

Mushroom, Goat Cheese and Caramelised Onion Frittatas

Last Friday, tempted by the perfect summer afternoon D and I decided to have dinner al fresco and take JoJo for a picnic.  One massive traffic jam and two arguments later we arrived in Stamford. We had some unused M&S vouchers, so we stopped there on the way to stock up on picnic supplies. An hour later, we were picnicking away by the river. Between mouthfuls of a mushroom and goat cheese frittata, a “ Mmm, Good… You should try making these” came from D. Keen to please; I started searching my cookbooks and internet for a similar dish. I came across quite a few, but the one that caught my attention came from www.chow.com.

I’ve recreated the recipe and I have to say the result was lovely.  I did change few bits, the main change being a higher ratio of all the nice bits to balance the eggs. In my opinion it made the frittatas more flavoursome. I also went all out on pepper and thyme. I think when doing this again I’ll also be replacing the yellow onions with red and experimenting with adding some garlic for extra depth.

The original recipe suggests having these warm or at room temperature, but we were in agreement that they taste much nicer when cold from the fridge. Cooling them down also gives them a nicer, more defined consistency. They would be perfect as part of a picnic, vegetarian lunch or party nibble. I probably wouldn’t go as far as suggesting them for an elegant dinner. It might be a bit overambitious task for what’s essentially a glorified omlette.

They are really easy to make and lovely for a summer lunch. If you want to try them, you’ll find the recipe below.

You’ll need:

  • 400g mini Portobello mushrooms, cleaned and cut into thick slices
  • 125g goat cheese ( I used St Helens Farm, but any crumbly goat cheese will do)
  • 9 large eggs
  • 1 large or 2 small yellow or red onions, chopped
  • Small handful of fresh thyme (leaves picked)
  • olive oil
  • 25g butter + extra for greasing the tin
  • 2 tablespoons whole milk
  • Salt and black pepper, ideally freshly ground


  1. Heat the oven to 180°C and grease a 12-well muffin tin with butter.
  2. Heat the butter and a splash of olive oil in a frying pan and caramelise the  onions over a medium heat, for about 30 minutes, until soft and brow, taking care not to crisp them. Season well, add the thyme leaves and set aside..
  3. Return the pan to medium heat, add another splash of oil. When the oil is hot, add the mushrooms, season well with salt and pepper and fry for about 10 minute, until soft.
  4. In a bowl combine the onions, mushrooms and crumbled goat cheese. Divide the mixture evenly between the 12 wells of the tin, until they are roughly 2/3 full.
  5. In another bowl whisk the eggs and milk until well combined. Season well with salt and whisk some more.
  6. Pour the eggs over the mushroom mixture, filling the wells until almost full.
  7. Bake for about 15 minutes, until each frittata is raised and is just set (they will collapse once cooled).
  8. Cool the frittatas in the tin on a wire rack. Once cool, remove from the tin, using a butter knife to help if necessary. If serving cold, cool for a further hour or so in the fridge.