Mocha Brownies

Ing for Mocha Brownies:
2 oz butter
4 oz chocolate, chopped
6 oz brown sugar
2 eggs
1 tbsp coffee, dissolved in 1 tbsp hot water
3 oz plain flour
½ tsp baking powder
2 oz chopped walnuts

Method :
Melt chocolate and butter and set aside to cool. 
Beat sugar and eggs and fold in the chocolate mixture and cooled coffee. 
Fold in sifted flour and baking powder and walnuts. 
Pour in a greased and lined 8” square tin and bake at 180° for 25 minutes. 
Cool in tin and then remove from tin, peel off paper and cut in squares and serve.
Makes 16.

Mocha Brownies by Zarnak Sidhwa

White Choc & Orange Collettes

Ing for White Choc & Orange Collettes:
100 gm (4oz) white chocolate

Filling :
150gm orange-flavoured chocolate
2 tbsp icing sugar
150 ml (5 fl oz) cream

Method : 
Melt the white chocolate and spoon into 20 paper cases or foil petit four cases and using a brush spread well into the sides of the cases. 
Place upside down on a tray lined with greaseproof paper, to let the excess drain off. When set, carefully peel the paper cases and refrigerate. 

To make the filling:
Melt the orange-flavoured chocolate, mix with icing sugar and cream. 
Beat till smooth. 
Chill till mixture is smooth enough to pipe. 
Using a star nozzle, pipe a little into each case. 
Sprinkle orange rind and refrigerate.

White Choc & Orange Collettes by Zarnak Sidhwa

Sachertorte

Ing for Sachertorte:
150gm (5 oz) dark chocolate, melted
150gm (5 oz) unsalted butter, softened
125gm (4 oz) caster sugar (+ 2 tbsp)
3 eggs, separated
150gm (5 oz) flour, sifted

To decorate:
225gm (8 oz) apricot jam
125gm (4 oz) dark chocolate
125gm (4oz) unsalted butter
25 gm (1 oz) milk or white chocolate, to write

Method :
Beat butter and 4 oz sugar and add in the yolks one at a time. 
Stir in melted chocolate and fold in the flour. 
Whisk whites separately till stiff and add in the 2 tbsp sugar. 
Fold in the chocolate mixture, spoon in a greased and lined 9”cake tin. 
Bake in a preheated oven at 180 for 30 minutes. 
Cool on a wire rack. 
Overturn and split the cake into two. 
Heat the jam and sieve it to remove any fruity bits. 
Brush onto the first half and cover with the other cake. 
Leave to set for 30 minutes at room temperature. 

For the Topping:
Melt dark chocolate and butter for the topping, stir till choc is melted and cool. 
Pour over cake and spread with a palette knife to cover sides too. 
Melt the white or milk chocolate and pipe the word “Sacher” in the middle of the cake. 
Set at room temperature.

Note:
Use unsalted white butter from a local dairy.
Lurpak is an imported expensive brand for unsalted white butter.

Sachertorte by Zarnak Sidhwa

Chicken Liver On Toast

Chili Garlic Sauce

Recipe Ingredients

Garlic cloves minced 8
Dry red chilies chopped 15Tomatoes chopped 4
Ginger minced 3 inch piece
Onion chopped 3/4 cup
Soy sauce 2 tbsp
Allspice powder 2 tsp
Sugar 2 tsp
Oil 2 tbsp
Corn flour 1 ½ tbsp
Salt to taste

Recipe Method

Combine everything but the sugar and corn flour in saucepan and heat gently.
Simmer over a medium heat until everything is cooked, this should take about 10-15 minutes.
Add a couple of tablespoons of water if the mixture is too dry.
Remove from the heat and let the mixture cool a little.
Transfer it into a food processor and blend it to a smooth paste or however you like it.
Now return the mixture to the sauce pan and add the corn flour (dissolved in a little water) and sugar. 

Simmer until the garlic hot sauce begins to thicken. 

Transfer to jars and cool.

Chili Garlic Sauce by Zarnak Sidhwa