This doesn’t need much explaining; the video says it all.
I love romance. I love weddings. I love Angelina Jolie.
Pour all these things together into one overindulgent celebrity event, and you will understand why I went completely crazy over the Brangelina wedding.
Whereas I couldn’t care less about Kimye tying the knot (too many big egos, too much fuzz, too fake,…), I was completely and utterly thrilled when Brad and Angelina secretly said their vows.
In fact, I was so mesmerized by so much love and romance, I decided to use their wedding for this week’s baking with booze episode.
This chocolate and red wine cake with berries and Cassis liqueur is by far the most romantic cake on the planet. It may not look like a true showstopper (there are no decorations, no frosting, no icing, no tiers,…) but what it may lack in romantic appearance, it totally makes up for in flavour.
This cake will make you “drunk in luuuuvvvvv” in every possible way 😉
Chocolate and Red Wine Cake with Berries and Cassis
1 tsp baking powder
200gr caster sugar
100gr dark chocolate
300gr mix of frozen berries
150ml red wine
2 tbsp of Cassis liqueur (plus extra for drizzling over the top once baked)
Put the frozen berries in a large bowl and pour the red wine and Cassis over the top. Let it soak overnight in the fridge until your berries are lovely and boozy.
Preheat the oven to 170°C and line a loose-bottomed cake tin with baking parchment.
Melt the chocolate and butter together on a low heat until everything has melted. Take off the heat and stir in the caster sugar, followed by the boozy berries and all that incredibly yummy fruity red wine liquid. Stir well.
Pour the chocolaty mixture into your bowl with the flour and baking powder and stir well until everything is incorporated.
Crack in two eggs and mix.
Pour the batter in your prepared cake tin and bake in the oven for 30-40 minutes.
Once the cake comes out of the oven, drizzle generously with Cassis liqueur.
Let it cool completely before serving with a huge glass of red wine.
The frequent visitors of my blog will probably already know that I have a huge soft spot for noodles. I mean, what’s not to like? Can you honestly think of anything more fun than slurping noodles with chopsticks into your mouth? Ha! I think not!
This dish was very quick and easy to make, as are all noodle dishes. The fragrant spices of the curry blend so well with the omega-3 goodness that comes from the seafood and fish. It’s almost like a Brad and Angelina wedding… Too good to be true. 😉 But sometimes dreams DO come true! And lucky for me, every time that happens I get to eat the outcome:
Seafood curry soba noodles:
For the curry paste:
• One 5cm piece of fresh ginger
• 2 red chillies
• 2 cloves of garlic
• 1tbsp garam massala powder
• 1tbsp vegetable oil
• 1tbsp mirin
For the noodle stir fry:
• 300gr soba noodles
• 200gr vegetables (beansprouts, carrots, peppers, mushrooms, leeks,… The choice is yours!)
• 300ml coconut cream
• 2tbsp fish sauce
• 200gr seafood mix
• 200gr fresh prawns
• 200gr firm white fish, cut into pieces of approx. 2cm
• Fresh coriander, to decorate
1. To make the curry paste, blend all the ingredients together in a blender or pestle and mortar until you get a smooth paste.
2. Cook the noodles according to the instructions on the packet.
3. Heat a tablespoon of vegetable oil in a large wok and stir fry the curry paste for a couple of minutes until it starts to smell really fragrant. (This is by far the loveliest kitchen perfume!)
4. Add the vegetables and stir fry for a couple of minutes. Add the coconut cream.
5. Toss the seafood, prawns and fish together in a bowl with a tablespoon of garam massala and a good pinch of chillli powder and fry them for a couple of minutes in a non-stick frying pan.
6. Add the cooked noodles to the vegetable curry and add the fish sauce.
7. Gently stir through the cooked seafood and fish.
8. Sprinkle on some chopped coriander and start to slurp, y’all!