Tuesday, December 26, 2006

the kitchen

We moved back into the kitchen about a month ago. It is sheer bliss having everything in the one room. The kitchen is still petite, but having deeper benches make a huge difference as does substantial more storage. The only unforseen design error was placing the drawers so close to the stove, making two person use of the kitchen some what squeezy at times.

There is still not quite enough storage space (and I've done a big purge), so we decided a dresser was the way to go...
Possibily not the most efficient use of space, but it was a case of love at first sight.

Most importantly, see how well Rufus goes with the new linoleum....

Still to be completed: repair and paint window and door frames, a storage chest/ padded seat for Rufus for under the side window (which is not visible in above photos) and bookcases. We're planning to get built-in book-cases on either side of fireplaces in the study and living room. When this is done there will be a number of freed-up bookcases which can then live in the kitchen (and solve the book storage crisis). And maybe one day a new kitchen table and chairs.

Thursday, December 07, 2006

Moist Chocolate Crazy Cake

I don't know where I found the link to this article, it's an interesting look at the one bowl chocolate cake (or 'dump' cake, a term I've never encountered before). A range of food professionals bake six different recipes of this nature and rate them. The one that caught my attention, being egg-free, was Shirley Corriher's Moist Chocolate Crazy Cake.

The joy of this type of recipe is the minimal effort and cleaning up required. This recipe actually states that the cake can be mixed in a non-stick cake tin, not having one I used a normal aluminium tin with paper lining, and mixed the cake in a bowl. And I substitute melted butter for oil, as I prefer the taste. It is a very quick cake, if you're happy to eat it warm, you can be eating it within an hour of starting. And it is yummy.

Moist Chocolate Crazy Cake

1 1/2 cups plain flour
1 1/4 cups castor sugar
1/3 cup of cocoa (not Dutch-processed)
1/2 tsp bicarb soda
1/2 tsp salt
90g butter, melted (recipe calls for 1/3 cup oil)
1 tsp vinegar
2 tsp pure vanilla extract
1 cup cold water or coffee

Preheat oven to 180 degrees C. In an 8- by 8- by 2-inch nonstick cake tin, stir together flour, sugar, cocoa, bicarb soda and salt. Poke three holes in ingredients with handle of a wooden spoon. Pour butter or oil into one hole. Do not mind if it overflows. Spoon vinegar into second hole and the vanilla into last. Pour cold water over the top and stir ingredients until smooth.

Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Place the pan on a rack to cool. Serve from the pan. Serves 8.