The recipe I am about to share with you is not only delicious, but most important, very easy. I made it last week when I had invites over, and the first thing they asked me after taking the first bite was ‘can I have the recipe?’. As a cook, this is the best compliment you can ever get.

Now let’s have a look at how to make it this delicious moist chocolate cake.

Ingredients:
* 2 cups all-purpose flour
* 2 cups sugar
* 3/4 cup unsweetened cacao powder
* 2 tsp baking powder
* 1 1/2 tsp baking soda
* A pinch of salt
* 1 tsp espresso powder
* 1 cup of milk (can be almond milk or coconut milk as well)
* 1/2 cup vegetable oil or coconut oil
* 2 large eggs
* 2 tsp vanilla extract
* 1 cup boiling water

Preparations:
1. Preheat oven to 250 degrees. Prepare two 9-inch cake pans by buttering them.
2. Add flour, sugar, cacao, baking powder, baking soda, salt and espresso powder to a large bowl. Mix through flour mixture.
3. Add milk, vegetable oil, eggs and vanilla extract to the flour mixture. Mix on medium speed. Reduce speed and carefully add the boiling water to the cake batter until well combined.
4. Distribute the cake batter evenly between the two cake pans. bake for 30-35 min.
5. Remove from oven and allow to cool for 10 min. Remove from the pan and let it cool completely.
6. Then you can frost the chocolate cake if you would like to.

Enjoy today’s lovely day – Chocolate Cake Day.

https://www.instagram.com/p/Bd7Z3Kdh13l/?tagged=chocolatefrosting

The post Celebrating Chocolate Cake Day With This Delicious Recipe appeared first on falafelandcaviar.com.

Ingredients:

• 550g castor sugar, plus extra for sprinkling
• 15g pectin
• 15g citric acid
• 300g seedless fruit purée
• 75g apricot or raspberry jam
• Juice of 1 lemon
• 1 tsp vanilla essence
• 75g liquid glucose

Directions:

1. Line the base of a baking tray with baking paper. Mix 50g castor sugar, pectin, and citric acid together in a bowl. In a saucepan, bring the fruit purée, jam, lemon juice and vanilla essence to the boil. Add the pectin and citric acid mixture and bring back to the boil. Remove from the heat.
2. Put the remaining castor sugar, glucose and 80ml water in a heavy-based saucepan. Bring to the boil. Continue boiling until the mixture reaches 120 C on a sugar thermometer.
3. Add the fruit mixture, mix together and heat it to 110C. Pour into the lined tray and leave to set at room temperature for 5 hours.
4. When set, cut into cubes and sprinkle with castor sugar. Store in an airtight container at room temperature for up to 2 weeks.

The post Jubes: How to make the Transparent, Chewy Sweets appeared first on falafelandcaviar.com.

Ingredients:

• 1 (500g) package frozen puff pastry, thawed
• 5 cups milk
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/4 cup raisins
• 1/4 cup slivered almonds
• 1/4 cup pine nuts
• 1/4 cup chopped pistachio nuts
• 1/4 cup flaked coconut

Directions:

• Preheat the oven to 200 degrees C. Place the puff pastry sheets flat on a baking sheet and bake for 15 minutes, or until puffed and golden brown. Leave the oven on.
• Break the pastry into pieces, and place in a large bowl. Add the raisins, almonds, pine nuts, pistachios, and coconut, and mix everything around. Spread the mixture evenly in a glass baking dish (22cm x 33cm).
• Pour the milk into a saucepan with the sugar and vanilla essence. Heat until not quite boiling. Pour over the mixture into the baking dish. Give it a little mix.
• Bake for 15 minutes, then grill for another 2 minutes to brown the top. Let stand for 5 minutes. Serve warm with a scoop of vanilla ice cream.

The post Umm Ali: An Egyptian Desert, with American twist appeared first on falafelandcaviar.com.

When considering options from the drink cart, it is recommended that travelers opt for water. This is due to the plane’s circulating air and cabin pressure causing dehydration, headaches, and dry skin.

It is also important that it is bottled water. Only last year, flight attendants revealed that even they would not drink from an airplane’s water tanks, as these are hardly cleaned.

And if you don’t take their word for it, the Environmental Protection Agency reported that one of eight U.S. planes fail to meet the agency’s standards for cleanliness of water tanks. It was also revealed that around 12% of tested aircraft had a positive result for a bacteria typically found in feces.

The post The best drink to order on a plane: Water appeared first on falafelandcaviar.com.

The recipe I am about to share with you is not only delicious, but most important, very easy. I made it last week when I had invites over, and the first thing they asked me after taking the first bite was ‘can I have the recipe?’. As a cook, this is the best compliment you can ever get.

Now let’s have a look at how to make it this delicious moist chocolate cake.

Ingredients:
* 2 cups all-purpose flour
* 2 cups sugar
* 3/4 cup unsweetened cacao powder
* 2 tsp baking powder
* 1 1/2 tsp baking soda
* A pinch of salt
* 1 tsp espresso powder
* 1 cup of milk (can be almond milk or coconut milk as well)
* 1/2 cup vegetable oil or coconut oil
* 2 large eggs
* 2 tsp vanilla extract
* 1 cup boiling water

Preparations:
1. Preheat oven to 250 degrees. Prepare two 9-inch cake pans by buttering them.
2. Add flour, sugar, cacao, baking powder, baking soda, salt and espresso powder to a large bowl. Mix through flour mixture.
3. Add milk, vegetable oil, eggs and vanilla extract to the flour mixture. Mix on medium speed. Reduce speed and carefully add the boiling water to the cake batter until well combined.
4. Distribute the cake batter evenly between the two cake pans. bake for 30-35 min.
5. Remove from oven and allow to cool for 10 min. Remove from the pan and let it cool completely.
6. Then you can frost the chocolate cake if you would like to.

Enjoy today’s lovely day – Chocolate Cake Day.

https://www.instagram.com/p/Bd7Z3Kdh13l/?tagged=chocolatefrosting

The post Celebrating Chocolate Cake Day With This Delicious Recipe appeared first on falafelandcaviar.com.

Ingredients:

• 550g castor sugar, plus extra for sprinkling
• 15g pectin
• 15g citric acid
• 300g seedless fruit purée
• 75g apricot or raspberry jam
• Juice of 1 lemon
• 1 tsp vanilla essence
• 75g liquid glucose

Directions:

1. Line the base of a baking tray with baking paper. Mix 50g castor sugar, pectin, and citric acid together in a bowl. In a saucepan, bring the fruit purée, jam, lemon juice and vanilla essence to the boil. Add the pectin and citric acid mixture and bring back to the boil. Remove from the heat.
2. Put the remaining castor sugar, glucose and 80ml water in a heavy-based saucepan. Bring to the boil. Continue boiling until the mixture reaches 120 C on a sugar thermometer.
3. Add the fruit mixture, mix together and heat it to 110C. Pour into the lined tray and leave to set at room temperature for 5 hours.
4. When set, cut into cubes and sprinkle with castor sugar. Store in an airtight container at room temperature for up to 2 weeks.

The post Jubes: How to make the Transparent, Chewy Sweets appeared first on falafelandcaviar.com.

Ingredients:

• 1 (500g) package frozen puff pastry, thawed
• 5 cups milk
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/4 cup raisins
• 1/4 cup slivered almonds
• 1/4 cup pine nuts
• 1/4 cup chopped pistachio nuts
• 1/4 cup flaked coconut

Directions:

• Preheat the oven to 200 degrees C. Place the puff pastry sheets flat on a baking sheet and bake for 15 minutes, or until puffed and golden brown. Leave the oven on.
• Break the pastry into pieces, and place in a large bowl. Add the raisins, almonds, pine nuts, pistachios, and coconut, and mix everything around. Spread the mixture evenly in a glass baking dish (22cm x 33cm).
• Pour the milk into a saucepan with the sugar and vanilla essence. Heat until not quite boiling. Pour over the mixture into the baking dish. Give it a little mix.
• Bake for 15 minutes, then grill for another 2 minutes to brown the top. Let stand for 5 minutes. Serve warm with a scoop of vanilla ice cream.

The post Umm Ali: An Egyptian Desert, with American twist appeared first on falafelandcaviar.com.

When considering options from the drink cart, it is recommended that travelers opt for water. This is due to the plane’s circulating air and cabin pressure causing dehydration, headaches, and dry skin.

It is also important that it is bottled water. Only last year, flight attendants revealed that even they would not drink from an airplane’s water tanks, as these are hardly cleaned.

And if you don’t take their word for it, the Environmental Protection Agency reported that one of eight U.S. planes fail to meet the agency’s standards for cleanliness of water tanks. It was also revealed that around 12% of tested aircraft had a positive result for a bacteria typically found in feces.

The post The best drink to order on a plane: Water appeared first on falafelandcaviar.com.