Mississippi Mudcake With Coffee and Whisky

This versatile Mudcake is Chef Anita‘s secret weapon and is the perfect go-to recipe when you need something sweet which is a little bit on the fancy side.

The Mississippi Mudcake with Coffee and Whisky is made from ingredients that you would have in the pantry.   Serve as an afternoon tea cake or transform it into a luxurious dessert or bite size squares suitable for a cocktail party.

No whisky – no problem, just substitute with Rum, Kahlua, Tia Maria or other liqueur you have on hand.

We hope you enjoy this delicious and very special mudcake.

Debra & Anita

 

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Mississippi Mudcake with Coffee and Whisky
A deliciously simple Mudcake suitable for afternoon tea, dessert or a cocktail dessert.
Mudcake
Course Cakes
Prep Time 10 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course Cakes
Prep Time 10 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Mudcake
Instructions
  1. Preheat oven to moderately low 150c.
  2. Prepare a rectangular cake tin by lining with non stick paper.
  3. Combine butter, dark chocolate, sugar, hot water, whisky and coffee in a large pot and slowly bring to the boil. Stir occasionally until melted. Allow to cool slightly.
  4. Sift flours and cocoa together and stir into the cooled mixture in the pot.
  5. Add the eggs and whisk well (by hand) to remove any lumps.
  6. Pour into prepared cake tin and bake for approximately 1 hour or until cooked. Cool in tin for 10 minutes before turning out.
Recipe Notes

Cake will keep for several days stored in an airtight container.  Do not refrigerate.

Serving Suggestions:

Dust with icing sugar and cut into squares, triangles or finger pieces.

For dessert, serve with raspberry coulis or a mixed berry compote with whipped cream or vanilla ice-cream.

To serve as a cocktail dessert simply bake in a larger, more shallow baking tray until cooked (this will take less time).  Cut into bite sized pieces and decorate with buttercream and nuts.

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Coffee and a Chat with Priya Cooper – The Mindset of a Champion

Priya Cooper mindset of a champion
I had the opportunity to have a coffee and a chat with the inspirational Priya Cooper OAM.  Priya is one of Australia’s most celebrated swimmers.  She has won a total of 9 Gold Medals at three Paralympic Games and now runs her own inspirational speaking business with Rod, her husband. Armed with my list of many questions I enjoyed a coffee and a chat with this wonderful woman.
Priya Cooper, the mindset of a champion
Coffee and a Chat with Priya Cooper

Priya is very humble about her achievements and her contribution to Australian sport.   She brings a wealth of experience and an articulate voice to sport for people with disabilities.  Her achievements include 1999 Young Australian of the Year, competing in Barcelona in 1992, Atlanta in 1996 and then in Sydney in 2000, an Order of Australia Medal.  Plus, she is the only person I know who has met the Queen! Continue reading “Coffee and a Chat with Priya Cooper – The Mindset of a Champion”

One Pot Spicy Moroccan Lamb

Chef Anita has created a wholesome, winter warmer with Lamb.  The spices and orange make this a deliciously fragrant dish.

Being a one pot dish makes this a convenient menu addition and the fragrance while it is cooking has everyone’s mouth watering in anticipation.

Anita serves this dish with Cous Cous but it would be equally popular served with rice.

Instructions for Spicy Moroccan Lamb are for stovetop cooking but it can also be cooked in a slow cooker.

Chef Anita believes in simple, wholesome dishes which can be cooked from ingredients found in every kitchen.  Her mission is to bring everyone back to the table.  You can read more about Chef Anita here.

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Spicy Moroccan Lamb
A delicious one pot dish packed with flavour and the sweet tang of orange.
Spicy Moroccan Lamb
Course Main Dish
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
Spicy Moroccan Lamb
Instructions
  1. Heat a large pot and brown the meat in 2 batches quickly sealing the outside of the meat (2 batches to sear and not boil so your meat is tender)
  2. Add the diced onion and brown
  3. Add the Tomato Puree, drained chickpeas, potatoes, carrots, sultanas and beef stock
  4. Bring to the boil and lower the heat. Cover with the lid and cook for 1 - 1 1/2 hours. Stir occasionally to prevent sticking to bottom of the pot
  5. Once cooked, add Orange wedges, rind, mint and beans. Stir through and cook for a further 10 minutes until beans are cooked
  6. Serve with cous cous
Recipe Notes

This recipe is also suitable for cooking in a slow cooker.

You may like to thicken with 3 tsp cornflour blended with a little water.

 

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Simplify Your Life With This One Bowl Cake Recipe

Helena's Apple Cake

Chef Anita found the recipe for Helena’s Apple Cake in a magazine about 30 years ago.  She realised what an amazingly versatile and convenient cake it was and has been baking it ever since.

Helena’s Apple Cake is a one bowl method cake, so it’s uncomplicated and quick and it only takes about 30 minutes to bake so it’s perfect for surprise visitors or emergency “bring something along” situations.

This lovely Apple Cake is the Chameleon of cakes because it can be adapted using lots of different toppings depending what you have available.  Chef Anita has used the following toppings with great success:

Pear and Almond

Nectarine and Raspberries

Canned Peaches and Cardamom

Walnuts, flaked Almonds or Pecans

Baking the cake in a 30cm cake tin gives you a lovely proportion of apple (or alternative fruit) per slice and the cake only takes about 30 minutes to cook.

It’s delicious served warm with cream, custard or ice cream and can be kept in an airtight container for a couple of days.

The base cake mix is also a perfect alternative for making Lamingtons as it is firmer than sponge cake and much easier to handle when coating with chocolate icing and dipping in Coconut.

Helena’s Apple Cake is a recipe to simplify your life!!

 

 

 

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Helena's Apple Cake
Helena's Apple Cake
Course Cakes
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Course Cakes
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Helena's Apple Cake
Instructions
  1. Prepare a 30cm round cake tin by lining with baking paper.
  2. Combine Butter, Sugar, Eggs, Vanilla and SR Flour together in a large mixing bowl and beat until the mixture becomes pale (approx. 5 mins).
  3. Pour mixture into prepared cake tin and arrange apple slices in decorative circles on the top of the cake mix. sprinkle with the cinnamon sugar.
  4. Bake for approximately 30 minutes in a moderate oven until cooked. Leave to cool for 5 minutes before turning out.
Recipe Notes

Chef Hacks:

To cook more cakes quickly, simply double the recipe and bake 3 x 20cm cakes - just remember to adjust the cooking time accordingly.

Make your own Cinnamon Sugar by mixing Sugar and a Cinnamon and storing in a jar.

Look for Freeze Dried Raspberry Powder and sprinkle over for a delicious tangy flavour when adding Rhubarb or Nectarine.

Avoid storing Teacakes like this one in the fridge as they tend to go hard and stodgy.  Store in an airtight container or just cover in cling wrap to keep for a couple of days.

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The Perfect Chunky Soup for Winter Weekends

Chunky German Potato, Onion & Bacon Soup

Anita has devised a hearty soup which will suit just about everybody.  Based on an old German Recipe, this soup contains basic ingredients that are always on hand.  You don’t require a blender to make this soup and it only takes about 30 minutes to get it onto the table!

If you have extra people arrive for dinner, no problem, just increase the quantity of each ingredient (alter the number of serves in the recipe box below).

You can adjust the flavour by simply adding more stock powder and some pepper.  It can be left simmering on the stove to develop a thicker texture or you can just reheat this soup when required.

Anita likes to serve the soup with some crusty bread or you can serve it with toast, cheesies or hot rolls and parmesan cheese.

You can read all about Chef Anita Here.

Know someone who needs this recipe – do share it using our social share buttons.

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Chunky German Potato, Onion and Bacon Soup
Chunky German Soup
Course Soup
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Course Soup
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Chunky German Soup
Instructions
  1. Place the onion and bacon into a pot and cook on medium heat until the onion is transparent (not brown)
  2. Add the sliced potatoes, water and stock powder and bring to the boil
  3. Simmer for 30 minutes until the potato is cooked. Skim the fat off the top occasionally with a large spoon
  4. Season with black pepper. Adjust the flavour with more stock powder if desired.
  5. Serve into soup bowls and enjoy with fresh bread of your choice.
Recipe Notes

Chunky German Potato and Bacon Soup

If your bacon is really lean, just add a tablespoon of oil when frying off with the onion.

Add some chopped parsley if desired.

Anita's Chef Hack:  Buy bacon in bulk and divide into bundles of 4 rashes and freeze.  Bacon is a great flavour addition to many dishes and defrosts quickly.

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