Hello everyone! It has been a while!
It is as if I fell off the side of the earth. Except instead of landing into outer space I landed in South Africa!
Tomorrow evening will make a full week of being in South Africa. The ten days or so before that, I spent both cleaning my apartment up to “check out” as well as just spent some quality time with both my parents and my sister. Because I didn’t have my apartment to make true love-filled cuisine for my loved ones, we just ate out. A LOT. And because of all the eating out, I have a lot of restaurant reviews I’ll have to do soon!
But before I get to that, I think it is time to update you on a lovely meal! Also my first meal made in South Africa for my mom and dad. I can happily say that they both enjoyed this to the max.
For this evening I made both a lovely meal and a very rich dessert. If y’all are dessert lovers, this could be something you can handle. If not, stay clear from that recipe!
I already know that I make a killer Greek marinated chicken, so I thought maybe dinner should be Greek cuisine. Neither mom nor dad had ever had this Greek chicken meal before, so I thought I would treat them to our favourite culinary treat made from our own kitchen. While I was thinking of this meal though, I had to think of something to pair with the chicken. What I thought of was rice. So I found a nice Mediterranean rice recipe which actually had a more Indian twang to it instead. Was delicious nevertheless!
The recipe for the rice can be found here.
- 1 ½ cups (292g) uncooked basmati
- 2 ½ cups (625ml) chicken broth
- 1 teaspoon turmeric
- 1 clove garlic, minced
- ¼ teaspoon ground cumin
- ⅛ teaspoon cinnamon
- 1 whole bay leaf
- 2 Tablespoons sunflower oil
Heat the oil, turmeric, garlic, cumin, and cinnamon in a medium pot over medium heat.
Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice and spices. You may hear a slight popping or crackling noise as the rice toasts.
Add 2.5 cups of chicken broth and one bay leaf to the pot. Place a lid on top, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to the lowest setting and let it simmer (with the lid in place) for 10 minutes or as long as directed on packaging.
After letting it simmer for 10 minutes, turn the heat off and let it rest (do not remove the lid) for an additional 10 minutes. Fluff with a fork and serve!
This made a superb rice! My parents were very very impressed. Though it is more of an Indian style, it went perfectly with everything. Next time we make Indian, I’ll be sure to make this rice with it!
A few hours after we had dinner we had dessert. Only because I had to allow the top of the cake to set. You know how men are known for not reading instructions? Yes that is a generalization, but it seems to be a very true one most of the time. Well sometimes when I am in the kitchen I too do not read instructions. Oops!
I got the recipe from here, though I used my famous chocolate cake instead of a box cake. Do any of you every think boxed ANYTHING tastes fake compared to something homemade? To me I can just taste the falseness in the flavours. Yuck! I have yet to share my homemade chocolate cake with you guys, but stay tuned! I am sure it will happen sooner rather than later. What with me living with my mom again and all!
Here are the ingredients:
- 1 package chocolate cake mix and the ingredients needed to make the cake according to the package
- 3 cups (339g) ricotta cheese
- 4 eggs
- ¾ cup sugar
- 1 tsp. pure vanilla extract
- 1 (5.1 oz.) package instant chocolate pudding mix
- 1 cup cold almond milk
- 1 ½ cup canned whipped cream
Preheat your oven to 350ᵒF (175ᵒC) and spray a 9×13 inch pan with nonstick spray.
In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
Bake the cake at 350ᵒF (175ᵒC) for 45 minutes. Remove from the oven and allow to cool completely before frosting.
Once cooled, flip cake so ricotta is on the serving plate first and the chocolate cake is above it (not touching the plate)
Begin to stir the pudding mix and milk together with a whisk until combined. Carefully, fold the whipped cream into the pudding until combined.
Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
The whole last step about allowing the cake to refrigerate for six hours completely went over my head. So instead I had it cool for a minimum of three hours. I had planned dessert time for nine o’clock! Though the anticipation was so high that we had it at 8:30PM instead!
The ricotta was a little too weird for mom, but it tasted grand. Incredibly rich – I will eat it alongside a large glass of almond milk, but still good.
I had to show my sister in Holland and she instantly decided she and her best friend would have to make it! So one way or another, my entire immediate family will have some rich cake in their lives! Wonderful!
Anyway, I hope all of you enjoy the Greek style rice with this truly chocolatey cake!
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And if you can’t read Greek, enjoy your meal!