Chocolate Hazelnut Cake

 

This is a cake I make very often, super creamy and delicious.

But I am not going to write the recipe, I am simply going to post the link I use:

http://joyofbaking.com/ChocolateHazelnutTorte.html

The website actually is excellent for general baking advice, some tips and tricks, lot of information and lovely recipes.

Moroccan Red Pepper Dip

Simple and super tasty dip for pita bread, chips and works great as a pasta sauce.

Ingredients:

• 2 large red peppers  (you can use red and yellow too)
• 2 spring onions/ red onions/ shallots cut into 2-inch lengths ( I will not recommend white pungent onions)
• 1 bunch fresh cilantro
• 2 large garlic cloves
• 1 tsp cumin
• 1/2 tsp red pepper flakes or to taste
• 1/2 tsp S &P (salt and pepper, okay)
• 3 tbsp olive oil

Recipe:

• The beauty of this sauce is in the smoky flavor of the pepper when you roast them.
• So you can do this either in the oven or on a flame/ coil (using a skillet). If you use a oven, preheat it to 350 degrees F and it will take about 40-50 min (yes that long) and you will need to turn the pepper every 15- 20 minutes. if you use a skillet, simply place the pepper (whole not cut) over a hot skillet. and turn the pepper every 10 minutes. The skin will burn, I mean turn black and that is fine. That is how it is meant to be. Once roasted, cool the pepper ( it would have sunk in and reduced in volume), you will need to peel off the burnt layer.
• You simply have to now combine all the other ingredients with the peppers, in a mixer/ processor. Adjust salt, pepper and red pepper flakes as per your own need.
• You could add cream cheese to it if you want it creamy.