Chocolate Marble Cake and Matcha Petit Fours Recipes for Olgi :)

This post is special for Olgi!

I found simple recipes online but usually change them a little to include less butter and sugar, so please adjust to your taste.

Chocolate Marble Cake:

2 tablespoons butter
1/4 (or less) cup sugar
2 eggs
2 teaspoons baking powder
1 1/2 cups flour
1-2 teaspoons vanilla
1 cup milk
1/2 cup chocolate chips
3-4 tablespoons cocoa or hot chocolate mix

Mix everything except cocoa in a bowl and pour half plain batter into the baking pan.

Mix the rest of the batter in the bowl with the cocoa powder and pour that on top of the plain batter in the baking pan.

Pull a stick or fork through the batter twice to make it look like marble.

Bake at 350F for 30-40 minutes and it’s done!

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Matcha Petit Fours:

2 eggs
1 cup flour
1/4 cup sugar
2 tablespoons butter
2 tablespoons olive oil
2-3 tablespoons matcha (green tea powder)
1 teaspoon baking powder
1/4 cup milk

Mix well in a bowl and pour into a lightly oiled petit four or plain baking pan.

Bake at 350F for 20-30 minutes.

Optional: sprinkle on top with powdered sugar mixed with powdered matcha tea

One Good Thing A Day – Project Day 65 – Time to Bake!

I finally got to bake for the first time in almost 4 years (no oven in Japan and rice cooker bread/ banana bread don’t really count).

My first delights were matcha petit fours and a chocolate marble cake *^_^*

Stick around for recipes!

One Good Thing A Day – Project Day 56 – Asparagus Goodness

Today we had a yummy dinner of cheese-filled spinach ravioli mixed with sauteed asparagus.  It was yum.

I didn’t make the ravioli but the asparagus is very simple to do:

 

Wash asparagus and cut off approximately 2cm from the bottom.

Cut into 3cm pieces and set aside.

Finely chop garlic (I used 3 cloves because we’re a garlic-lovin’ family)

Heat a pan over medium with 6 tablespoons olive oil and 1 tablespoon butter.

Add garlic and cook for 30 second.

Add asparagus then sprinkle with salt and pepper.

Cover and cook for 2 minutes or until the asparagus becomes a vibrant green.

Remove from heat and serve over pasta or on its own.

Simple Salmon Dill Pasta

I love cooking and will try making anything if it sounds healthy and good.
Sometimes there’s time to make dishes that require a lot of time for prep and cooking, which end up delicious, but I’m also a big fan of making simple dishes that anyone can make, even during quick breaks away from work/computer (>_<;) For this recipe, you'll need (for 2 people): 2 cups Pasta (any kind) 200 g fresh or smoked salmon meat (without skin and bones) 4-6 tablespoons olive oil chopped dill (any amount you like) 2 cloves of chopped garlic salt and pepper (to taste) optional: 1-2 teaspoons white vinegar Boil water in a pot and add a pinch of salt just before adding the pasta. Cook until tender then drain. In the same pot, heat oilive oil and garlic over medium heat for a minute then add salmon with salt and pepper. Cook for another minute then add dill along with the drained pasta. Mix everything together and serve. You can adjust the flavors by adding more salt and pepper or by adding the vinegar while mixing everything together.

Rolled Chicken with Spinach and Cheese Recipe

This is one recipe from our Spinach Iron Chef Dinner

Our recipes are usually just us experimenting with things and never really following measurements of any kind, so writing up a recipe might not work well for those of you who need solid information.

For the rest of you, here it is:

Ingredients:

2-4 lean chicken breasts

8-10 large spincach leaves

1/2 cup chicken broth

A handful of shredded cheese (mozzarella works well)

Salt

Pepper

Optional:  Nutmeg and Chili Powder

Instructions:

First, pound the meat thin, add salt and pepper freely. If you would like a bit more flavour, add a touch of chili and/or nutmeg.

Layer the spinach neatly along the meat, then add some shredded chicken.

Roll the meat up and secure with some toothpicks.

Heat the pan on high and place the rolled chicken to brown all around. Add the chicken broth and reduce the heat to medium.  We covered the pan but it can also stay uncovered.

Cook for approximately 5 minutes and remove to cut into thick slices (don’t forget to remove the toothpicks). Place the slices back into the pan and cook for another 5 minutes, until the broth has reduced and thickened a bit.

Serve with spinach pasta or white rice and enjoy!