Tuesday, April 30, 2013

Chocolate Cupcake Recipe

Chocolate cupcakes are the perfect party treat for any occasion, be it a children’s party, a picnic get-together, intimate Valentines or Christmas with the family. One cup is just enough for one person and it can be served in a casual setting with no mess or fuss, or can also make an elegant presentation in weddings or formal occasions. You can enjoy these chocolate cupcakes on their own or decorate them in different colors depending on the occasion and your imagination.

To make a perfect chocolate cupcake use the best quality ingredients and measure each and every ingredient as precisely as possible. This will ensure a fluffy and delicate cupcake with awesome chocolate flavor. Wet ingredients like milk are best measured using glass cups placed on a table with a level surface. Dry ingredients like sugar and flour are best measured in cups that are flat on top. Use a spatula to level the dry ingredients and lightly scoop them making sure you don’t press them and make them compact in the cup or you will end up using more than you need. Sifting the ingredients is best to get an accurate measurement. This also prevents lumps from forming and making the batter smoother and lighter for fluffier and airy cupcakes.


2 cups flour

1/4 teaspoon baking soda

2 teaspoons baking powder

3/4 cup cocoa powder, unsweetened

Pinch of salt

3 tablespoons melted butter

1 ½ cups white sugar

2 eggs, well beaten

3/4 teaspoon vanilla essence

1 cup milk

Preparation Instructions

1 Mix together all the dry ingredients except the sugar.

2 In a separate bowl, blend the melted butter and white sugar. Beat in each egg separately. Add the vanilla extract.
3 Add the milk to the dry ingredients, then add the remaining moist ingredients, stirring well.
4 Pour the batter into muffin pans lined with cupcake papers. Fill about 1/2 way, to allow space for the batter to rise. Bake for 15-20 minutes in a preheated oven at 350 degrees F.

Duck Carpaccio With Pistou Sauce

An exotic appetizer, carpaccio is often served in fine dining restaurants and luxury hotels. Carpaccio is traditionally made with thinly sliced raw beef and served with a mustard dressing or olive oil dressing but the dish has transformed and evolved since its conception and various types of carpaccio has been made and experimented with including fish, fruits, seafood, and in this recipe, duck! In this recipe, duck carpaccio is dressed with a pistou sauce made with basil, walnuts, hazelnuts, and pine nuts for a truly flavorful and stimulating appetizer.

The essential thing when making this recipe is to slice the duck meat very thinly since this is the essence of carpaccio. To do this, you need a meat slicer or slicing machine but if you don’t have one, use a very sharp and long knife to slice the meat as thinly as possible. To make it easier, the duck breast with the fat on is wrapped in cling film and frozen. Once the duck breast is frozen, it is easier to cut it into very thin slices and it melts lusciously in the mouth when it is eaten.


For the pistou (sauce):

1.76 oz. (about 3 ½ tablespoons) basil

2 teaspoons walnuts

2 teaspoons hazelnuts

2 teaspoons pine nuts

salt, pepper

1/4 cup olive oil

For the presentation:

1 duck breast, sliced (about 1 pound)

1 mixed salad bouquet

2 teaspoons balsamic vinegar

basil leaf

Preparation Instructions

1 To prepare the pistou, chop the basil, walnuts, hazelnuts, and pine nuts. Pulse in food processor and season with salt and pepper. Progressively add olive oil to obtain a thick paste.

2 Wrap duck breast in plastic film and freeze until hard. Cut into thin slices with a slicing machine.

3 Using a paintbrush, cover 4 serving dishes with the pistou sauce. Place the duck slices on each of them, covering the entire plate. Salt, pepper, and cover lightly with pistou. Repeat a second time.

4 Season the salad with olive oil and balsamic vinegar.

5 Lay a small bouquet of salad in the middle of the dish. Decorate with a basil leaf.

Friday, April 19, 2013

All About the Bream

The Recipes of Easter

Tuesday, April 16, 2013


Ras malai

Sunday, April 14, 2013

Chicken Noodle Soup

Creamy Turkey Linguine

Chicken Pizzaiola

Saturday, April 13, 2013

Truffles Crouton

Broccoli and Tuna Chowder

Broiled Lime and Tarragon Trout

Stuffed Capsicum (Bhari Shimla Mirch)

Fried Chicken with Chili Spices

Friday, April 12, 2013

Molten chocolate cookie with vanilla ice cream

Goat Cheese Pie With Lemons And Pine Nuts

Soft Cake with Walnuts

Tart souffle with chestnuts

Creme brulee with ginger and basil

Gingerbread with Lemon Sauce

Thursday, April 11, 2013

Chicken and Brown Rice

Vermont Cheddar Cheese Soup

Spicy Mashed Sweet Potatoes

Wednesday, April 10, 2013

Lemony Glazed Carrots

Stuffed Manicotti

Milk Pudding

Chocolate Custard Pudding