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Rolling Seas Promotions Pty Ltd
Category:
Cooking/Food/Wine
Type: Non-Fiction
Kim Robinson's 'Food for the Soul' promotional cookbook carries recipes from Rolling Seas Promotions, to promote the culinary delights of Australia. Roo Tail Soup - Garlic Prawns on the Barby - Black Forest Cake - Corn Bread from the Native American novel 'Chétan!' by Pamela Faye.
A Sweet Sensations to die for:
Black Forest Cake
Best Ever Chocolate Cake:
125 grams butter – 4 ozs.
1/2 cup caster sugar
1/3 cup icing sugar
2 large eggs, lightly beaten
1 teaspoon vanilla essence
1/4 blackberry jam
2 cups self-raising flour
1/2 cup cocoa
1 teaspoon bicarbonate of soda
1 cup milk
Beat the butter and sugar and sifted icing sugar in a mixing bowl until light and creamy. Gradually add the lightly beaten eggs, mixing thoroughly after each addition. Add vanilla and jam, and beat until combined.
Using a metal spoon, fold in the sifted flour, cocoa and soda, alternately with the milk. Stir until just combined and the mixture is almost smooth.
Pour into a deep, buttered and lined, 20 cm. – 8 inch cake tin and bake in a preheated oven at a moderate temperature of 180º for 45 minutes. If the oven is fan forced, place a baking dish of water on a lower shelf to stop crusty edging.
Cool in the tin for 15 minutes before turning onto a wire rack. When completely cold, cut the chocolate cake in three layers for filling.
Cherry Filling
1 tin of pitted cherries
1 tablespoon of corn flour
1 tablespoon of sugar to sweeten
Cut the pitted cherries in half and place in a small saucepan with the syrup, adding the corn flour and sugar and stirring until mixed completely. Place on a moderate heat and stir until thickened to the consistency of jam. Add a little more corn flour dissolved in cold water if the filling is too runny to spread on the layers of chocolate cake. Leave to cool for spreading.
Cream Filling
600 mils of cream – ½ pint
1 tablespoon of icing sugar
1/2 teaspoon Vanilla
1 teaspoon of gelatin - dissolved in 1 tablespoon of boiling water
Beat the cream, icing sugar, vanilla, and gelatin mix until thick peaks form. Keep refrigerated until ready to spread in layers to form the black forest cake.
Decoration for Topping
Fresh Cherries
Rich Dark Chocolate
As many dark red cherries as desired
As much flaked dark chocolate as craved
On the bottom layer of the chocolate cake spread half of the cherry mix. Spoon a third of the cream mix over the cherry jelly. Sprinkle with dark chocolate before placing the second layer of chocolate cake on top. Repeat the process until the top layer is waiting for decoration. Swirl cream over the top then place fresh cherries with stalks for decoration. Grate as much dark chocolate as required over the cream and around the plated cake.
Truly Sweet Satisfaction for the love of your life.
Pamela Faye
Marketing Director
Mark Baker
Managing Director
Rolling Seas Promotions Pty Ltd.
www.rollingseas.com.au
pamela.rollingseas.com.au
mark.rollingseas.com.au
Excerpt
When the life of an author becomes too much to bear, find a tropical island where swaying palms filter the warmth of sunshine, a wonderful lover, a delicious seafood platter and a cool refreshing drink.
Tropical Mango Daiquiri - Aussie Style
1 oz of freshly squeezed lime juice
2 oz Bacardi Rum
1 sweet juicy mango
2 table spoons of Cointreau
I cup of ice
1 oz coconut cream
Cut the mango in dices and place in a blender to puree with the ice, Bacardi, lime juice, Cointreau, and coconut cream. Blend at high speed for 30 seconds. Pour into cocktail glasses and decorate with a sweet red strawberry fanned open on the edge of the cocktail glass.
Serve with a bowl of decadent Queensland Macadamia nuts, for a heavenly delight.
Order CD or print copies from Kim Robinson: cookbookmarketing@yahoogroups.com
or thorugh Rolling Seas Distribution
Pamela Faye
Marketing Director
Mark Baker
Managing Director
Rolling Seas Promotions Pty Ltd
www.rollingseas.com.au
pamela@rollingseas.com.au
mark@rollingseas.com.au
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