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Cacao Cake

1:26 am

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  • 175 grms (1 stick + 4 tablespoons of) saltless butter, room temperature
  • 1-1/4 glass sugar
  • 2 eggs, at room temperature
  • 1/4 cup hazelnuts, crumbled, optional
  • 1-1/4 glass milk, at room temperature
  • One teaspoon vanilla extract
  • 1-3/4 mugs flour, all purpose
  • One teaspoon baking powder
  • 1 pinch salt
  • 2 tablespoonful cocoa powder
  • 1 handful white chocolate chips
  • Loaf Cake Mold, oiled

Beat the butter with sugar until creamy that has a wooden spoon or mixer in a large bowl. Add in the eggs piecemeal, mix. Add the milk and vanilla extract, mix. Add the flour, baking powder and salt in it. Mix before batter is creamy. If sounds best you’ll be able to the hazelnuts at this time. Pour the half of a combination on the mold.

Add 2 tablespoonful cocoa powder into the remaining half of batter, mix. If you like you can add the white chocolate chip in it, stir. Pour the batter into the mold. Starting from the short end of the mold, turn it upside down 5-6 times using the spoon through to the other end. Or if you appreciate you can sprinkle handful white chocolate chips unnecessary:)

Preheat the oven to 375 F (190 C). Place the mold over the middle rack. Bake it until toothpick arrives clean. Wait for quarter-hour, then place the cake on the wire rack to cool it down.

Azerbaijani Pilaf

4:00 pm

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  • 2 Glasses Of Rice
  • 3 Glasses Of Water Or Meat Broth
  • three or more Tablespoons Cooking Fat
  • 1000 Gr. Broad Beans
  • 2 Tbsps . Margarine
  • 1 1/2 Glasses Water
  • 1 Teaspoon Flour
  • 2 Tbsps . Freshly Squeezed Lemon Juice
  • 2 Bunches Of Dill
  • Salt

Melt the marg . and put right saucepan with 1 1/2 glasses of water, flour, fresh lemon juice, plus a little salt, and mix. Pare the outer and inner skins with the broad beans. Add to the saucepan, cover and bring to the boil on the high heat, then cook for 30-40 minutes over moderate heat before broad beans are partially cooked. Heat 3 portions of water or meat broth separately and add to the saucepan, provide boil, remove from heat and hang aside. Put rice into a bowl with a pair of tablespoons of salt and enough tepid to warm water to hide and hang aside prior to the water cools. Drain the rice and wash salt away. Drain again. Heat the cooking fat during a saucepan and add the rice. Saute rice for ten mins, stirring continuously over high heat. Add 1/2 tablespoon of salt plus the broad beans towards rice, cover and cook first over high, then over moderate heat before the rice absorbs the water. Chop the dill. Simmer rice for some minutes, add the dill, stir and serve.