Asian Herb Salad

I adapted a recipe from the December 2011 Australian Womens Weekly for this really light and refreshing Asian herb salad.  The original recipe had wild rice in it, but I didn't want anything that heavy. If you want to add it add 100g wild rice (uncooked weight) Give it a go, I will definitely be serving this one up again! 

Asian Herb Salad 
1 medium red capsicum julienned
150g snow peas thinly sliced
150g bean sprouts
1 cup mint leaves, finely sliced
1 cup fresh coriander leaves, chopped


combine gently in a large bowl

                                                                                  
Sesame Dressing
2 tablespoons mirin 
2 tablespoons grated palm sugar
1/4 cup lime juice 
1 tablespoon soy sauce
1 teaspoon sesame oil
1 fresh long red chilli, seeded & chopped finely 


Combine all dressing ingredients in a small bowl. 
Drizzle dressing over salad just prior to serving.

See the Australian Womens Weekly  online here. 

Moist Rich Chocolate Mud Cake for Amy's Birthday

Amy's Birthday Cake 

1 3/4 cups plain flour 
3/4 cup cocoa 
3/4 cup caster sugar 

1 tsp baking powder 
2 tsp baking soda (bi-carb soda) 
1 tsp salt 
2 eggs lightly beaten 
1/2 cup vegetable oil 
1 cup sour milk (1 cup whole milk with 1tsp white vinegar added) or buttermilk
1 cup coffee (long black strength) 
1 tsp vanilla extract 


Sift flour, cocoa powder, sugar, baking soda, baking powder and salt in a large mixing bowl and stir to combine.
Add eggs, coffee, milk, oil and vanilla and beat for 2 minutes with a mixer on medium speed until well combined. (the mixture is quite runny) 


Pour into a greased and lined 9" cake tin and bake in a 180 degree oven (160 fan forced) for approx 35 - 40 minutes. (I always find mine take about an hour but everyone's oven is different) when testing the cake a skewer should come out clean. 

Ganache 
600grams dark chocolate 
300mils pouring cream 


heat cream to just under the boil 
pour over chocolate 
sit for 2 minutes 
stir with fork until smooth and glossy


if there are lumps heat through in microwave for 10 seconds and stir again. 
if the ganache looks as if it is separating or curdling add a little more cream. 


leave overnight 8 - 12 hours in a cool spot before ganaching the cake 


if necessary heat the ganache in 5 second bursts until workable 


spread onto cake between layers and then cover sides and top 
smooth over with a hot blade. 


Love Mum xxx