Lamb Breyani and Chocolate Cake

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Confession… I have been hounding Viveshni Joseph from Madame Macaron to feature a cake recipe on my blog for some time. There’s no surprise she was on my list of food bloggers to be invited to my Mother’s Day lunch.

 

I’ve been cyber stalking Madame Macaron since I first tasted her macarons from the Durban Bloggers Meet last year. Although I had never seen her in person until her Cuppa for CAN/SA event, I knew I had to have her featured on my blog sharing a recipe. Viveshni is one of the few bloggers in Durban making her blog an everyday reality, as she goes from strength to strength in her baking endeavours. One of those endeavours is her latest classes on how to make macarons! I somehow don’t think I have been the only one bugging her for her secrets in baking…

 

Viveshni brought a tasty lamb breyani with sambals her Mom had taught her to make, and a delicious star-of-the-show chocolate cake that had been passed on from her gran, to her Mom and then to her. Gosh, I love recipes that have history like that! Viveshni recalls the memories of having her Mom always baking, and enjoying the tasty treats baked for her.

 

If your Mom loves spicy food or enjoys chocolate cake these recipes are super easy to follow and use. If you want to bond with Mom in the kitchen, make sure you join Madame Macaron at her Mother’s Day class and High Tea. These seats are being swooped up quickly, so don’t um and erm on this one… It’s well worth it!

 

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Lamb Breyani

 

Ingredients:
Lamb – cut into pieces
Oil
2 Tbsp Rama Margerine
¼ Cup Full Cream Maas
¼ cup Milk
2tsp Jeera
2tsp Soomph
•3 Cardamon Pods
•5 Cloves
•½ tsp Mustard Seeds
•2 Cinnamon Sticks
4 Dried Curry leaves
Salt to taste
3Tbsp Masala/ Chilli Powder
1 tsp Tumeric
3 Tbsp Garam Masala
2 Tbsp Dhania and Jeera Powder
Pinch of Saffron (optional)
Handful of Mint
1 Onion – finely chopped
Chillies
Potatoes
Rice

 

Instruction:

 

1. Boil your rice with a cardamom pod and cinnamon stick until almost but not fully cooked.
2. Preheat oven to 180C.
3. Marinate the lamb (This can be done the night before and left in the fridge) with the salt, maas, masala, tumeric, garam masala, dhania & jeera powder, ½ of the mint, chillies.
4. Place Oil, Rama Margerine, Onions and Dry Spices in a pot on the stove on low until the onions start to brown.
5. Add marinated lamb and ½ cup water (and half of saffron).
6. Let simmer on low ( I usually let it cook low and slow because the longer it cooks, the softer the meat becomes).
7. As the curry dries you can add maas and water. You want to end up with a creamy gravy.
8. Add potatoes just before the meat is done and only half cooked. You don’t want them to cook full as they will turn into mash in the oven.
9. When rice is ready drain and place in an oven proof pot.
10. Add the lamb, potato and gravy to the rice and mix.
11. In a cup, warm up the remaining saffron and milk together in the microwave – not boil.
12. Pour milk over rice and meat just to cover.
13. Sprinkle remaining mint over the breyani and push in a little with the back of a spoon.
14. Cover with foil and put in the oven for +- 1 hour depending on how much liquid you have in the pot.
15. After about 30 minutes you can take the pot out and do a quick gentle mix and put it back with just the lid and no foil.
16. When the breyani has dried out its ready to take out and enjoy.

 

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Chocolate Cake

 

Ingredients:

 

2 cups flour
2 cups sugar
¾ cup cocoa powder
2 tsp baking powder
1 ½ tsp bicarb
1 tsp salt
1 tsp coffee powder
1 cup milk
½ cup vegetable oil
2 eggs
1 cup boiling water
Chocolate buttercream

Instruction:
1. Preheat oven to 180C and prepare two 9” cake pans with baking spray
2. Place the flour, sugar, baking powder, bicarb, salt and coffee powder in a large mixing bowl. Use a whisk to to mix the ingredients until well combined
3. Add the milk, vegetable oil, eggs and vanilla to the flour mixture and mix together until well combined.
4. Carefully add the boiling water to the cake batter and beat on high for 1 minute.
5. Share the batter evenly between the 2 cake pans and bake for 30 – 35 minutes or until a toothpick comes out clean when inserted in the centre of the cake.
6. Remove from the oven and allow to cool for 10 minutes. Remove from the pan and allow to cool completely.
7. Frost the cake and enjoy!