{Creamy Chicken Carbonara}

PREP TIME: 15 

COOK TIME: 15 

TOTAL TIME: 30 MINUTES

YIELD: 6

Creamy chicken carbonara is inspired by a classic Italian pasta dish made with bacon, whisked egg, and hard cheese. 

It’s creamy, delicious, date-night worthy, and will rock your world.

Market

- Pasta

2 boneless, skinless chicken breasts, cut into bite-sized strips

12–14 ounces linguine

4 strips thick-cut bacon (or pancetta), chopped into 1/2 inch pieces

2 cloves garlic, minced

Salt and pepper, to taste

- Carbonara Sauce

4 eggs

3/4 cup grated parmesan cheese

1/3 cup heavy cream

1/4 cup chopped fresh basil (plus more for garnish)

Salt and pepper, to taste

Kitchen

1) Bring a large pot of salted water to a boil and cook linguine al dente. Reserve 1/2 cup of pasta water before straining.

2) Combine eggs, cream, Parmesan cheese, basil, and a pinch of salt and pepper in a medium bowl. Whisk thoroughly and set aside.

3) Meanwhile, cook bacon in a cast iron skillet on medium heat until fully cooked, remove from the skillet and place on a paper towel lined plate to drain. Keep 1-2 tablespoons of bacon grease in the skillet and discard the rest.

4) Add minced garlic and sliced chicken to the skillet. Season with salt and pepper and cook until chicken is fully cooked through, about 5-7 minutes.

5) Return bacon to the skillet, add the warm linguine and toss with chicken and bacon. Turn the burner down to low and let the skillet cool for 2-3 minutes. If the skillet is too hot you run the risk of scrambling the eggs.

6) Add egg mixture to the skillet and toss with the pasta until fully incorporated. Stir in 2-3 tablespoons of reserved pasta water until creamy. 

7) Serve immediately with extra Parmesan cheese and garnish with fresh basil.

Tips: 

- Cutting the chicken and bacon before you start anything else makes the recipe move quickly and smoothly. As you get your pasta water boiling, whisk together the sauce and slice your proteins so you can fly right out of the gate.

- Pancetta is a common Italian substitute for bacon—it’s actually considered Italian bacon. Both bacon and pancetta come from cured pork belly. You can substitute either interchangeably in the recipe depending on availability. Pancetta is often sold predicted into small pieces and is considered recipe ready.

Fuente: kitchenswagger.com

{Muffins de papas y de zapallo}

En el mercado

200 g. de zapallo

2 papas

6 huevos

1 y 1/2 taza de crema de leche

Sal y pimienta negra, a gusto

100 g. de panceta

1 cucharada de perejil

100 g. de queso cheddar

En la cocina

1) Hervir la papa y el zapallo en abundante agua con sal hasta que estén cocidos, pero firmes. 

2) Retirar, pelar y una vez fríos, cortarlos en cubos pequeños.

3) Reservar.

4) Por otro lado, mezclar los huevos con la crema, salpimentar y agregar el resto de los ingredientes picados.

5) Dividir esta mezcla en dos mitades iguales y agregarle a una la papa y a la otra el zapallo.

6) Revolver bien cada una de las preparaciones, volcarlas en moldes para muffins enmantecados, y llevar a horno moderado por 15 o 20 minutos o hasta que estén firmes y dorados.

Fuente: www.lanacion.com.ar

{Carrot Soup}

Flavorful, filling, roasted carrot soup for a cold day! Filled with garlic, broth, basil, sour cream and more, this hearty soup is delicious and paired perfectly with a grilled cheese sandwich.

Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 6

Ingredients

2 lbs carrots washed and chunked
4 tsp garlic
2 tbolive oil
salt and pepper to taste
4 cups chicken broth
3/4-1 cup half n half
1/4 cup chopped fresh basil
sour cream, optional

Instructions

1) Preheat the oven to 375 degrees F.

2) Place chopped carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast for 45 minutes, or until tender and golden.



3) Simmer 4 cups of chicken broth in a saucepan.

4) Pop garlic out of the skins and add to the sauce pan, along with the cooked carrots. Simmer for 15 minutes. Then add basil.

5) Puree in batches until smooth, adding half n half a little at a time. Serve warm.



Source: https://lilluna.com/carrot-soup-recipe/

{Butternut Squash Soup}

Restaurant quality butternut squash soup that you can make and eat at home. Buttery smooth with just a hint of cinnamon and nutmeg makes for one delicious soup recipe.

Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes
Servings: 4

Ingredients

2 tb butter
1 medium carrot chopped
1 potato cubed
1 tsp minced garlic
1/4 tsp cinnamon
Dash of nutmeg
1 medium butternut squash peeled, seeded, and cubed
32 oz chicken stock
sour cream for garnish

Instructions

1) Roast squash at 400 degrees for 1 hour, turning ever 15 minutes.



2) Melt the butter in a large pot, and cook the carrots, potatoes, garlic, cinnamon, nutmeg and squash for 5 minutes, or until lightly browned.

3) Pour in chicken stock to cover vegetables. Bring to a boil. Reduce heat to low and simmer, covered, for 40 minutes, or until all vegetables are tender.

4) Transfer to a blender, and blend until smooth. Return to pot, and add any remaining stock to reach your desired consistency.

5) Season with salt and pepper. Serve warm.

Source: lilluna.com

{Creamy Mushroom Soup}

This is a recipe that will completely wow all who try it! The flavor is undeniably delicious and the smooth texture is phenomenal!

Ingredients

½ cup butter, divided
16 ounce mushrooms, sliced or chopped depending on how you like to eat them ( I like Shiitake Mushrooms)
½ teaspoon garlic salt
¼ cup flour
2½ cups half and half
2 cups heavy cream
2 Tablespoons dry minced onions
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper

Instructions

1) In a large sauce pan melt ¼ cup butter. Add mushrooms and garlic salt. Cook until mushrooms are tender. Drain and set aside.

2) In a large sauce pan over medium heat, melt ¼ cup butter. Add flour and cook for 1 minute. Slowly add half and half and heavy cream. Add minced onions, garlic powder, salt and pepper. Bring to a boil and cook for 2 minutes. Add mushrooms and serve.

Source: www.chef-in-training.com

{Tomato Basil Soup}

With garlic, basil, and other delicious seasonings, this creamy tomato basil soup has a bold flavor that you'll quickly fall in love with.

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 10

Ingredients

4 tsp minced garlic
28 oz diced tomatoes drained (reserve the liquid)
1/2 tsp dried thyme
2 tbsp basil puree or fresh basil chopped
2 cups chicken broth
1 cup reserved tomato liquid from can
1/2 cup heavy cream
garlic salt to taste
pepper
croutons
fresh parmesan cheese optional

Instructions

1) In a large pot over medium heat, add garlic and stir until fragrant.

2) Add drained, diced tomatoes, basil and thyme. Cook for 10 minutes.

3) Add reserved tomato liquid and chicken broth. Stir and lower heat to medium-low. Cook, uncovered, for 35-40 minutes, stirring occasionally.
Season with salt and pepper to taste.

4) In small batches, puree chunky soup in a blender until it's the consistency you'd like. Stir in heavy cream and mix well.

5) Add any more salt and pepper and garnish with croutons, basil and Parmesan cheese.

Source: lilluna.com

{Asparagus, puff pastry, by Nigel Slater}

Six little tarts, light as a summer breeze.
Makes half a dozen small tarts.

8 asparagus spears
250g puff pastry
1 egg, beaten
150g goat’s cheese
150g cream cheese
1tsp fresh thyme leaves

1) Set the oven at 200 Celsius/gas 6. Put an upturned baking sheet in the oven.

2) Bring a medium pan of water to the boil. Trim the asparagus, then cut each spear into three short lengths. Drop the asparagus into the pan and let it boil for 2 minutes, before lifting out with a draining spoon and refreshing in iced water.

3) Roll the pastry out to a rectangle measuring 34cm by 22cm. Cut the rectangle into 6 equal squares. Place the squares on a lined baking sheet. Using the tip of a knife, score a smaller square 1cm in from the edges of each piece of pastry. Brush a little beaten egg around the outside square of each piece of pastry.

4) Drain the asparagus on kitchen paper.

5) Crush the goat’s cheese with a fork and fold in the cream cheese and thyme. Divide the mixture between the 6 squares of pastry and put 4 asparagus pieces on each.

6) Put the baking sheet on top of the preheated sheet already in the oven, and bake for 25 to 30 minutes, until the tarts are golden. Eat immediately.

Source: www.irishtimes.com

{Pumpkin soup with pears}

Market

- Soup

1 piece of ginger approx. 1-2 cm
1 shallot
2 pears
20 gr (1/8 cup) vegan butter or olive oil
2 Tbsp coconut blossom sugar
500 gr (18 oz.) hokkaido or butternut squash
100 gr (3.5 oz.) potatoes
1/2 Tsp curry powder
500 ml ( 2 1/8 cup) water
1 tsp veggie broth
100 ml (1/2 cup) plant-based milk (e.g. soy or oat)
1 tsp salt
1 pinch pepper
2 pinches nutmeg
100 ml (1/2 cup) plant-based cream (e.g. soy or oat)

- Topping

20 gr (1/8 cup) (1/8 cup) vegan butter or olive oil
1 pear
100 gr (3.5 oz.) mushrooms
100 gr (3.5 oz.) Brussels sprouts
1 slice toast
1 Tbsp coconut blossom sugar
salt & pepper

Kitchen

- Soup

Peel the ginger and finely chop it
Finely chop the shallot and sauté it in vegan butter along with the ginger
Dice the pears and add them to the pan, sprinkle with sugar and caramelize it while stirring (approx. 5 minutes)
Dice the pumpkin and potatoes and add them to the pan
Add the curry powder
Deglaze with broth, add milk
Let it simmer for 15-20 minutes with the lid closed until the pumpkin is soft
Mash the soup, add the cream, re-heat and season with salt, pepper and nutmeg

- Topping

Dice the pear, clean the Brussels sprouts and cut them in half, clean the mushrooms and slice them
Dice the toast slice
Heat up butter or oilive oil in a pan and add pear, Brussels sprout, mushrooms and toast
Sprinkle sugar on top and fry everything until it turns golden brown and the Brussels sprouts are well done
Season with salt and pepper
Serve the soup with this topping, some oil (e.g. truffle) and fresh thyme. #bestofvegan

{Skillet Chicken in Creamy Sun Dried Tomato Sauce}

This tasty 30 minute skillet chicken in creamy sun dried tomato sauce recipe has bold and rich garlic, parmesan, and herb flavors that will leave you craving more!

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Servings: 4 people

Ingredients

4-6 chicken thighs (I used boneless skinless), or 4 chicken breasts pounded to even thickness
2 tablespoons butter
3 teaspoons minced garlic
2 teaspoons Italian seasoning OR 1/2 teaspoon each dried basil, dried oregano, dried thyme
1/2 cup juliened sun dried tomatoes, (they come in a jar packed with oil, be sure to drain excess oil)
1 cup chicken broth
1/2 cup half and half, or heavy cream (use heavy cream for a thicker, creamier sauce!)
2/3 cup shaved or shredded parmesan cheese (or more to taste) + 1/4 cup grated parmesan cheese for topping
Topping; fresh basil or thyme
Salt and pepper, to taste (I use about 1 teaspoon salt and 1/4 teaspoon pepper)

Instructions

1) In a large skillet over medium heat, melt butter.
2) Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
3) Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine.
4) Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
5) Return chicken to pan and spoon the sauce over the chicken.
6) Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.

{Tarta de brócoli con queso azul, queso sardo y queso de cabra}

En el mercado

- Para la masa

200 g harina 0000
100 g de manteca
Agua helada
Sal
1/2 tapita de cognac
1 cucharada de mix de especias e hierbas

- Para el relleno

Brócoli, 1 paquete
Queso de cabra 70 grs
Queso azul, 70 grs
Queso rallado, 4 cdas soperas
Crema 0 %, 1/2 pote
Salsa blanca ligera, 1 taza
Huevos, 2
Avena ultrafina, 4 cdas soperas

En la cocina

1) Sacar la masa de la heladera (la habíamos dejado para que descansara), la estiramos con el palote y forramos la tartera (esta medida es para una tarta mediana, de no más de 23/25 cm de diámetro).
Espolvoreamos con avena arrollada, le colocamos fetas finas del queso de cabra y la dejamos en la heladera un rato más.
Cocinamos el brócoli al vapor pero a punto. No recocido porque no queda bien. Tiene que tener cierta dureza al morderlo.
Mientras pisamos el queso azúl y lo revolvemos bien para volverlo cremoso, le agregamos los huevos y batimos muy bien con batidor.
Luego le agregamos la crema cero por ciento y la salsa blanca. Yo sólo agregué una pizca de nuez moscada, porque el queso ya es suficientemente salado.
Sacamos la tarta de la heladera, disponemos las flores de brócoli sobre la base y echamos encima la mezcla anterior. Llevamos a horno fuerte, en la parte inferior, por 30 minutos.

Fuente: https://recetas.lanacion.com.ar

{Tarta de cebolla gourmet by Blanca Cotta}

En el mercado

1 masa de tarta salada
1/2 kilo de cebollas
Manteca para saltear la cebolla
3 huevos
1/2 taza de salsa blanca espesa
1/2 taza de crema de leche
Sal, pimienta y nuez moscada

En la cocina

1) Forrar una tartera con la masa de tarta salada que prefiera (o cómprela hecha).
2) Aparte, cocinar 1/2 kilo de cebollas en manteca hasta que estén doraditas.
3) Condimentar y acomodar en el fondo de la tartera.
4) En un bol, mezclar 3 huevos con 1/2 taza de salsa blanca espesa y 1/2 taza de crema de leche.
5) Sazonar con sal, pimienta y nuez moscada.
6) Verter el batido sobre las cebollas, espolvoree con queso rallado y lleve al horno hasta que la masa esté cocida y la superficie gratinada.

Fuente: www.clarin.com

{Fetuccini con vieiras by Bruno Oteiza}

Bruno Oteiza prepara fetuccinis con pasta fresca casera acompañados con vieiras salteadas y salsa.

Porciones: 2

En el mercado

- Para la pasta

250 g. de harina
2 huevos
1 yema
Aceite de oliva virgen extra
Sal
Harina para estirar

- Para la salsa

4 vieiras
1 cebolla de verdeo
1/2 limón
100 g. de manteca
500 ml. de crema de leche
500 ml. de vino blanco
Agua
Aceite de oliva virgen extra
Sal y pimienta
Ciboulette

En la cocina

- Para la pasta

1) Mezclar la harina, los huevos, una yema, aceite de oliva y sal.
2) Mezclar todo los ingredientes y amasarlos con la mano.
3) Colocar la masa sobre una superficie lisa y amasarla. Se puede añadir un poco más de aceite para que quede más homogénea.
4) Dejar que repose una hora.
5) Pasado este tiempo, separar la masa en dos bolas, estirarla con las manos y un poco de harina, y a continuación pasarla por la máquina para hacer pasta para estirarla, pasándola varias veces.
6) Cortarla en forma de fetuccini también con la máquina. Espolvorear con harina y dejar que se sequen ligeramente.

- Para la salsa

1) Poner a hervir el vino en una cazuela.
2) Pica la cebolla de verdeo y agregarla. Dejar que el vino reduzca completamente.
3) Agregar la crema de leche, una pizca de sal, los corales de las vieiras y esperar a que la crema reduzca a la mitad.
4) Retirar del fuego y mientras trituras con la batidora agrega la manteca poco a poco.
5) Volver a colocar sobre el fuego y agregar una pizca de sal, pimienta, unas gotas de jugo de limón, y ciboulette picado.
6) Cocinar los fetuccini en agua hirviendo con sal durante 1 ó 2 minutos.
7) Saltear las vieiras en una sartén con un chorrito de aceite, vuelta y vuelta, y con un poco de sal. Retiralas.
8) Escurrir la pasta e incorporar a la sartén con un poco de agua de su cocción. Regar con la salsa y rehogar brevemente.
9) Servir la pasta, añadir las vieiras y volver a salsear para terminar.

Fuente: www.hogarmania.com
Video: www.youtube.com

{Torta Banana Split}

Tres pisos de sabor combinados para crear esta bomba

En el mercado

- Para el brownie

300 gr. de chocolate semi amargo
180 gr. de manteca
6 huevos
450 gr. de azúcar
250 gr. de harina 0000
20 gr. de cacao amargo
Esencia de vainilla c/n
5 gr. de sal fina
2 gr. de bicarbonato de sodio

También puede tomar la receta de brownies de Maussi Sebess

- Para la mousse

250 cc crema de leche
10 gr gelatina sin sabor
3 yemas
2 bananas
50 cc. de agua
½ taza de azúcar
Jugo de ½ limón

En la cocina

- Para el brownie

1) Derretir a baño María el chocolate y la manteca.
2) Retirar del fuego y añadir el azúcar. Batir con batidor de alambre.
3) Agregar los huevos de a uno sin dejar de batir.
4) Añadir esencia de vainilla.
5) Tamizar los secos (cacao amargo, harina, sal fina, bicarbonato de sodio) y agregarlos con movimientos envolventes y espátula.
6) Colocar la preparación en una placa o molde enmantecado y enharinado.
7) Hornear por 18 minutos a 180 grados.
8) Enfriar. Una vez frío cubrir con dulce de leche.

- Para la mousse

1) Pisar las dos bananas con el jugo de limón, las yemas, y el azúcar.
2) Agregar la crema batida e incorporar suavemente con movimientos envolventes.
3) Hidratar la gelatina en agua fría y derretir. Incorporar mezclando previamente con un poco de la mezcla de bananas.
4) Volcar sobre el dulce de leche y llevar a la heladera hasta que endurezca.
5) Cubrir con rodajas de bananas.
6) Decorar con salsa de chocolate.

Fuente: es.tastemade.com

{Marquise de chocolate by Maru Botana}

Porciones: 12

En el mercado

- Para la base

400 g de manteca
300 g de chocolate
2 tazas de azúcar
8 huevos
2 cucharadas de harina
500 g de dulce de leche (repostero)
200 g de crema de leche

- Para el merengue italiano

400 g de azúcar
200 g de claras de huevo
150 cc de agua

En la cocina

- Para la base

1) Disolver a baño María el chocolate junto con la manteca y el azúcar.
2) Retirar, añadirle los huevos ligeramente batidos y, por último, la harina.
3) Enmantecar y enharinar un molde de 28 cm de diámetro; volcar la preparación y llevar a horno moderado hasta que comiencen a despegarse los bordes.
4) Retirar, dejar enfriar y desmoldar, cuidando después de pasar un cuchillo por todo el contorno. Reservar.

- Para el merengue italiano

1) Poner a batir las claras y, por otro lado, hacer un almíbar con el azúcar y el agua.
Cuando llegue a punto bolita fuerte, volcar en forma de hilo sobre las claras.
2) Seguir batiendo hasta que el bol se enfríe y el merengue esté firme y brilloso.

- Para el armado final

1) Cubrir la torta con una capa bien generosa de dulce de leche, una finita con la crema batida sin azúcar y terminar con el merengue italiano en forma de picos.

{Turkey Zucchini Meatballs with Lemon Garlic Yogurt Dip}

TURKEY MEATBALLS RECIPE

Serves 4

INGREDIENTS

1. 1 1/4 lb Ground Turkey
2. 2 Medium Zucchinis
3. 4 Green Onions
4. 1 Egg
5. 2 Cloves of Garlic, chopped
6. 2 tsp Ground Cumin
7. 2 tsp Ground Cayenne
8. 1/2 cup Chopped Mint
9. 1/2 Cup Copped Cilantro
10. 1 tsp Salt
11. 1 tsp Ground Pepper
12. Oil for frying

INSTRUCTIONS

1. Preheat oven to 425 degrees
2. Grate zucchini using cheese grater and finely slice the green onions. Place in a large bowl along with all other ingredients. Mix well with hands.
3. Shape mixture into large meatballs using approximately 1/4 cup of mixture per meatball
4. Pour enough oil to thinly cover a large frying pan. Heat on medium-high and add the meatballs in a clockwise direction, pressing them down lightly with a spatula.
5. Brown on all sides, then transfer to a large baking sheet lined with parchment paper.
6. Bake for approximately 8 minutes
   .

LEMON GARLIC YOGURT DIP

INGREDIENTS

1. 1/2 cup Sour Cream
2. 1/2 cup Greek Yogurt
3. 1 Tbsp Lemon Zest
4. 1-2 Tbsp Lemon Juice
5. 1 small Clove of Garlic, grated
6. 1 1/2 Tbsp Olive Oil
7. 1/2 tsp Paprika
8. Generous pinch of salt and pepper

INSTRUCTIONS

1. Combine all dip ingredients in a bowl and mix well.
2. Cover and chill in refrigerator.

{Strawberry Chocolate Cake}

Chocolate cake with chocolate frosting, chocolate ganache, and sweet strawberries!
This is the BEST chocolate cake recipe!

Serves: 12
Prep time: 20 minutos
Cook time: 30-35 minutos
Total time: 55 minutos

En el mercado

- For the Cake:

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

- For the Frosting:

1 cup unsalted butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted and cooled to room temperature

- For the Ganache:

3/4 cup semi-sweet chocolate chips or chopped chocolate
3/4 cup heavy cream

- Garnish:

24 ounces strawberries

En la cocina

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
While the cake is cooling, make the frosting. In the bowl of stand mixer, beat the butter on medium speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar and mix until the frosting is smooth, about 3-4 minutes. Mix in the vanilla. Drizzle in the cooled melted chocolate and beat on medium speed until the frosting is smooth and creamy. Set aside while you make the ganache.
To make the chocolate ganache, add the chocolate to a medium bowl. Heat the cream in a small saucepan over medium heat just until it bubbles around the edges or you can heat it in the microwave. Pour cream over the chocolate chips. Let the mixture stand for 30 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1-2 minutes. Let the ganache cool for about 5 minutes. Stir again.
To assemble the cake, place one cake on a cake stand or serving platter. Spread frosting over the bottom layer of the cake. You want a thick layer of frosting. Next, slice 1 cup of strawberries lengthwise and place them on top of the frosting. Carefully place the second cake on top of the strawberries and gently press down to help set the cake.
Pour the chocolate ganache over the top of the cake, letting it drip down the sides of the cake. Wait for the ganache to set, about 15 minutes. Remove the stems from 10 pretty strawberries and place them stem side down on the top of the cake. Gently pressing them into the ganache so they will stand up. Cut into slices and serve!

Cake recipe from Hershey’s

Fuente: www.twopeasandtheirpod.com

{Holiday Hot Cake With Eggnog Cream}

A warming, welcoming pud full of seasonal spice that can be thrown together in a matter of minutes. Truly a pudding to give thanks for.

Serves: 6-8

Ingredients

150 g. plain flour
300 g. light brown muscovado sugar
1 teaspoon baking powder
2 teaspoons ground ginger
2 teaspoons mixed spice
125 ml. full fat milk
60 ml. vegetable oil
1 large egg
6 teaspoons butter
500 ml. boiling water
350 ml. double cream
125 ml. advocaat

Method

Preheat oven to 220°C/gas mark 7/425ºF and place a baking sheet on the shelf. Put water on to boil.
Mix together the flour, 100g / ½ cup of the sugar, the baking powder, 1 teaspoon of the ground ginger, 1 teaspoon of the mixed spice, and the milk, oil and egg.
Put into a greased, round baking dish (23cm diameter x 6cm deep / 9 inch round x 2¼ inches deep).
In another bowl, mix together the remaining 200g / 1 cup of sugar with the remaining teaspoons each of mixed spice and ground ginger, and sprinkle over the batter in its baking dish. Dot the butter on top and pour the boiling water over the mixture. Trust me.
Put the dish on the baking sheet in the oven for 30 minutes. Let stand for 10 minutes before serving, and make sure you scoop out the sauce beneath the sponge in the dish.
Put the cream and advocaat into a bowl. Using an electric whisk, whip until thick but still soft. Serve with the Holiday Hotcake.

Inspiration: www.nigella.com