Cake with Banana and Chocolate !!!

INGREDIENTS:
2 cups flour
3 eggs
1 cup sugar
½ cup milk
½ cup vegetable oil
1 tbs baking powder
1 tbs vanilla powder
3 tbs cocoa
Ingredients for the Mole Cake custard:
3 cups milk
3 tbs corn starch
3 tbsw flour
1 tbs vanilla
1 tbs butter
½ cup sugar
80 g (2.8 oz) chocolate
1 pack instant whipping cream
1 cup cold milk

-DIRECTIONS FOR THE SPONGE CAKE
first,transfer the eggs into a large bowl,
add sugar and beat until  foamy,
add milk vegetable oil and vanilla powder
keep beating
add half of the flour  cocoa baking powder sifting
sift and add rest of the flour
baking paper
bake for approx  25minutes on 360f  180c pre-heated oven
you can check if its  baked by dipping a toothpick
let it cool down
when it cools down take tje cake out
hollow out inside of cake with a kinife  leaving a 1l2 to inch ring around the outside  and leave the bottom intact

-DIRECTIONS FOR THE CUSTARD
transfer the flour starch and sugar in to a wide pan,
add the milk and  turn  the  heat on medium,
keep stirring until thickens,
when it thickens add the butter  and vanilla powder
leave  it for cooling  down

-DIRECTIONS FOR THE WHIPPDE CREAM
prepare the instant whipping  cream with a cup of milk,
mix with the custard,
grind the chocolate,
keep the filling in the fridge for 30min to make it easier to  work  with

cauliflower and cheese pasta bake!!!

description: a  vegeterian cheese pasta bake with cauliflower.

Ingredients: serves 6

Sauce
1/2 cup butter (melted)
1/3 cup flour
1 cup milk
salt & pepper to season
1 tbls parsley
1 cup grated cheddar cheese

1 large Cauliflower, florets only
3 cups cooked Pasta
1/3 cup panko bread crumbs
1/3 cup cheddar cheese
1/2 tsp nutmeg


directions:

step 1: into a saucepan add some butter and melt it over a low heat, add some plain flour, mix it around untill it gets quite thick, cook it for about 2 minutes.

step 2: gradually add some milk and mix around and turn the heat off.

step 3:season with salt and pepper, for some beautiful freshness add some parsley , somegrated cheddar cheese and mix all around.

step 4:cook the cauliflower in salted oiled water.

step 5:boil your pasta  following the package directions.

step 6:add the pasta to the cauliflower

step 7:add the cream cheesy sauce and mix all around.

step 8:put the mixture into a baking dish and smooth the top, top with panko bread crumbs, nutmeg and extra cheddar cheese.

step 9:place in a hot grill for 5 to 7 minutes untill the top becomes golden brown.

bacon and leek !!!

description : the most favorited tastes; bacon and cheese combined in one meal.

serves 8-10

Ingredients:                              
 1 quantity shortcrust pastry                        
 Flour for dusting                        
 Butter to grease tin                        
 1 leek                      
 8 rashers (or leftover ham)                      
 40g unsalted butter
 8 eggs                          
 3 tbsp Dijon mustard                        
 200ml cream                          
 250g Gruyère or any hard cheese (a combination of cheddar and Parmesan works well)                         Sea salt and ground pepper        
                                             
  Method:                                 
step 1:Once the pastry has been rested, preheat the oven to 160?C/320°F/Gas Mark 4.                      
step 2:Divide the pastry in two, roll each half out on a floured board and use to line two 20cm loose-bottomed greased cake tins.

step 3:Try to have some pastry coming up over the edge of the tin to allow for shrinkage.                
step 4:    Chill the pastry in the fridge for 15 minutes, then prick the base of the pastry with  a fork, line it with parchment paper and fill with pie weights or dry beans

step 5:Bake blind in the preheated oven for 15 minutes.

step 6:Remove the beans and parchment paper  and return the pastry cases to the oven for 5–10 minutes, until very lightly coloured.          

step 7: While the pastry is baking blind, prepare the filling.                                          
step 8:   Prepare the leek by cutting off the root and discarding any darker outer leaves.

step 9:Slice the leek in half lengthways and rinse under a cold tap.

step 10:Finely slice the leek and rinse it again in a colander (as the leek grows in layers dirt can get trapped in  between).                                        

step 11:   Chop the rashers with kitchen scissors. Melt the butter in a frying pan and gently  

step 12:fry the leek and rashers over a low to medium heat for 10 minutes until the leek softens.        
step 13:       Whisk the eggs, Dijon mustard and cream together in a bowl.                  

step 14.: Grate the cheese and add to the egg mixture, season with salt and black pepper and        
 add the leek and bacon. Pour into the part-baked pastry cases.                                
step 15: Bake at 180?C/Gas Mark 6 for 25–30 minutes or until set and golden.