Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Tropicalsenior

Tropicalsenior


editing error

Great recipe! Thank you for doing all the research for us. You certainly have covered all the bases.

I just want to point out that you do not mention at what point you add the mayonnaise.

Just a quick story about this cake from my childhood. My father had lots of imaginary allergies. He just knew that if  mayonnaise ever passed his lips he would surely die. After my oldest sister was married, she found the recipe for this cake. Since chocolate cake was his favorite, She brought it to all the family gatherings. He always had seconds and sometimes thirds and never had a second of pain. She got the most unholy glee out of that. She always was kind of a nasty person.

Thank you for this great recipe.

Tropicalsenior

Tropicalsenior

Great recipe! Thank you for doing all the research for us. You certainly have covered all the bases.

I just want to point out that you do not mention at what point you add the mayonnaise.

Just a quick story about this cake from my childhood. my father had lots of imaginary allergies. He just knew that if  mayonnaise ever passed his lips he would surely die. After my oldest sister was married, she found the recipe for this cake. Since chocolate cake was his favorite, She brought it to all the family gatherings. He always had seconds and sometimes thirds and never had a second of pain. She got the most unholy glee out of that. She always was kind of a nasty person.

Thank you for this great recipe.

  • Similar Content

    • By shain
      Apx 160 g dried chickpeas, soaked overnight (or one can)
      800g sunchokes, washed well and diced (2cm wide)
      400g carrots (3 large), peeled and diced (1cm wide)
      2 large onions, diced
      600g pumpkin, diced (3 cm wide)
      Apx 3 tbsp worth of fresh rosemary
      4 bay leaves
      4 tsp nutritional yeast or a little MSG
      1 tbsp butter
      2 tsp cumin seeds
      1.5 tsp coriander seeds
      2 tsp fenugreek seeds
      3 large garlic cloves, minced
      chili to taste
      Apx 2 tsp fresh thyme leaves
      2 tsp paprika
      1 tsp turmeric
      salt to taste
      200g spinach
      2-3 tbsp lemon juice
      handful of chopped parsley
      black pepper
       
       
      Cook the chickpeas until tender in salted water. Keep the cooking water.
      Microwave the carrot cubes on high heat for two minutes.
      Coat carrots and sunchokes in oil and roast at high heat until browned, but still retains some bite.
      -
      Meanwhile, fry onion until browned.
      Add pumpkin, rosemary, bay leaves, nutritional yeast, chickpea liquid and water to cover. Cook until pumpkin softens (I use a pressure cooker, in which this takes 5 minutes).
      Add chickpeas, sunchokes, carrots, water to cover and salt to taste.
      Cook until softens to your liking, but not too much.
      -
      Meanwhile, fry cumin and coriander in butter until aromatic.
      Add fenugreek, garlic, chili and thyme. Fry until aromatic.
      Grind with some salt, add turmeric and paprika.
      Add to soup.
      -
      Add spinach, parsley, lemon and pepper.
      Adjust to taste.
       

    • By Keith Orr
      Sorta Secret Aardvark Sauce (Habenero Hot Sauce)
      I thought I'd submit my recipe which is a clone of a locally available sauce here in Portland OR called Secret Aardvark Sauce.
      Sorta Secret Aardvark Sauce
      1 – 14.5 oz can of diced tomatoes or roasted tomatoes chopped - include the juice
      1 – 14.5 oz of rice wine vinegar. Use the now empty tomato can to measure
      1-1/2 cups of peeled and grated carrots (packed into the measuring cup)
      1 cup of finely diced white onion
      1/4 cup of yellow mustard
      1/3 cup of sugar
      2 teaspoons of Morton’s Kosher Salt
      1 teaspoon of black pepper
      13 small Habaneros – seeded and membranes removed. (This was 2 oz. of Habaneros before cutting off the tops and removing the seeds and membranes)
      2 teaspoons curry powder
      1 cup of water when cooking
      5 or 6 cloves of garlic - roasted if you've got it
      Put it all in the crockpot on high until everything is tender. About 3 hours  Note: I used the crockpot so I don't have to worry about scorching it while it cooks. 
      Whirl in food processor – Don’t puree until smooth – make it lightly/finely chunky.
      Makes 3 pints - To can process pint jars in a water bath canner for 15 minutes
      I've thought about making this with peaches or mangoes too, but haven't tried it yet.
       
      Edited for clarity on 11/9/2020
       
      Keywords: Hot and Spicy, Carribean, Condiment, Sauce, Easy, Food Processor
      ( RG2003 )
    • By shain
      500g short hollow pasta - I use Gomiti (elbows) but you can use penne or any similar shape. 200-250 g sour cream 300-350 fromage blanc or another mildly tart "farmer 's cheese" such as tvorog or quark 6 medium eggs (or 5 large ones) 8-10 spring onions, thinly sliced apx 6 tbsp chopped parsley 2 garlic loves, minced Optional: 2 tsp nutritional yeast (or a bit of MSG) salt to taste (1.5 tsp) 1/2 tsp freshly ground pepper Bread crumbs topping:
      apx 15-25g butter 9 tbsp breadcrumbs (divided 7 + 2) a large pinch of salt  
      Mix everything but the pasta and bread crumbs topping in a large bowl. Boil pasta in salted water slightly short of al-dante. Briefly wash the pasta to stop further cooking and drain well. Mix in with the batter. Melt the butter and mix with 7 tbsp bread crumbs and a bit of salt. Grease a baking pan or mold - I much prefer a silicone mold, but you can also use a springform pan. Cover the bottom of the pan with the buttery breadcrumbs. Top with the remaining 2 tbsp of breadcrumbs. Gently pour the pasta mixture on top. Bake at 190dC for apx 35 minutes, until set. You may need to cover the pan if it seems to be drying. Cool for a few minutes before flipping over a sheet pan. You may have loose breadcrumbs, put them back on top. When ready to serve, put under a medium-strong broiler until crisp and browned.  
       
      pictured before broiling.

    • By Kasia
      BAKED PANCAKES WITH MILLET GROATS AND CAULIFLOWER
       
      We like pancakes. My son likes them with sugar regardless of what kind of pancakes I prepare. Today I decided to encourage him to eat some pancakes with something else. I prepared spicy vegetable pancakes. Unfortunately, I underestimated my son. For him, sugar goes with every kind of pancake. The rest of our family ate them with natural Greek yoghurt. I think that they would be excellent with stew, cucumber salsa or fresh salad.

      One of the ingredients of these pancakes is nigella, which is increasingly in our kitchen. As well as the taste properties, nigella can be used as an alternative to pepper. Reportedly, it also has healing properties. It has a soothing effect on gastric mucosa, protects the liver and the kidneys and helps alleviate allergies and skin problems. Additionally, cauliflower acts as a decoration in pancakes with millet groats.

      The recipe comes from www.naszakasza.pl

      Ingredients (15 pancakes)
      100g of millet groats
      200g of cauliflower
      4 tablespoons of wholemeal flour
      half an onion
      a clove of garlic
      3 teaspoons of nigella
      2 eggs
      salt and pepper

      Heat the oven up to 180C. Cover a baking sheet with some baking paper.
      Boil the millet groats in salty water. Dice the cauliflower and onion. Crush a clove of garlic. Mix together the groats, eggs, cauliflower, flour, onion, garlic and nigella. Spice it up with salt and pepper. Form small pancakes and put them on the baking paper. Bake for 20 minutes.
       
       

    • By Kasia
      Even though I would like to change the situation, the winter is coming. Sooner or later there will be sharp winds, frost and unpleasant moisture. I don't know how you like to warm up at home, but on the first cold day I dust off my home recipe for hot and yummy winter teas.

      You can use my recipe or come up with your own proposals for fiery mixtures. Only one thing should be the same: your favourite tea must be strong and hot.

      Ingredients (for 2 teas)
      Raspberry-orange
      8 cloves
      a piece of cinnamon
      2 grains of cardamom
      4 slices of orange
      2 teaspoons of honey
      your favourite tea
      50ml of raspberry juice or 30ml of raspberry juice and 30ml of raspberry liqueur
      Add 4 of the cloves, cinnamon and cardamom to some water and boil for a while to release their flavour and aroma. Remove the seasoning and brew the tea with this water. Crush two slices of orange with honey. Add the raspberry juice or a mixture of juice and liqueur to the tea. Next add the honey with orange. Mix it in. Decorate the tea with the rest of the cloves and orange.

      Lemon-ginger
      8 cloves
      3 slices of fresh ginger
      2 grains of cardamom
      50ml of ginger syrup or 30ml of ginger syrup and 30ml of ginger-lemon liqueur
      4 slices of lemon
      2 teaspoons of honey
      Add 4 of the cloves, ginger and cardamom to some water and boil for a while to release their flavour and aroma. Remove the seasoning and brew the tea with this water. Crush two slices of lemon with honey. Add the ginger syrup or mixture of syrup and liqueur to the tea. Next add honey with lemon. Mix it in. Decorate the tea with the rest of the cloves and lemon.

      Enjoy your drink!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...