08 September 2012

My first Enchiladas and chocolate whipped cream cake

Dear Friends,

My first attempt at making enchiladas was a success and I have four friends who can attest to it. My secret had to be the fresh roasted tomatoes that I cooked in a very hot 450 degrees oven. It took over an hour and for those who are energy efficient you might be able to do on an outdoor grill. But cook them for a long time until the sweetness of the tomato bursts. A bit charred on the edges is a good sign they are done to perfection. They were so simple to make and so delicious that everyone, yes even my buddy Eileen who never takes seconds, snuck in another one. This makes a fast attractive meal for dinner guests. I served with corn and salad. The dessert was also so easy and it came out of my Vegetarian Cookbook by Malu Da Cunha. I know the ingredients by heart and I only made it this once. I LOVE EASY.



I heated the tortillas in a frying pan with very little oil. It only took about a minute for each one to brown slightly. I lifted the first with the spatula and slid another underneath it until all were done. I then spread the pile on paper towels.

I filled half with black beans, caramelized onions, the roasted tomatoes, and three kinds of cheeses. Jan added a bit of hot pepper for a zing. I did the other half with ground beef with a bit of pepper for heat, sauteed onions, roasted tomatoes, and the cheese.

After I filled them, I folded each tortilla shut. I then put a bit of tomato sauce on bottom of 9x13 baking dish.  I  placed the tortillas in the baking dish and covered with tomato sauce so they would not dry out.
It took about four cups of sauce. I then sprinkled some cheese on top.

That is it.  Bake on preheated 375 degree oven until it is bubbling. Mine took about 45 minutes.





The few minutes Chocolate Cake

Four eggs separated
5 TBS of sugar
pinch of salt
1/4 cup cocoa powder unsweetened

Whip the yolks and sugar together until pale yellow. I use my good old hand mixer for this. Then whip the whites soft until peaks form. Carefully fold the whites into the yolks by hand in three batches mixing carefully after each addition. I use a flexible spatula for this process and take my time. Then add the cocoa and mix thoroughly but do not over mix.

Butter well a piece of parchment paper that you cut to fit a standard size cookie sheet. Pour batter onto it and spread out towards corners.  It will be very thin. Bake in 350 degree oven for seven minutes. The top should spring back when done. Mine took actually 9 minutes but I watched closely and tested regularly. Do not overcook. When finished remove parchment paper from cookie sheet and let the cake cool

Whipped cream

1 1/2 cups heavy cream
2TBLS of confectionery sugar
1 tsp of vanilla extract

Whip all ingredients together until soft peaks form.


Spread whipped cream over cake, leaving a small bit of a margin around sides. You may want to leave some whipped to frost. I did not do that because I like the chocolate showing.  Now carefully take the parchment paper and lift up using it as a guide to roll the cake batter until the seam is facing down. Carefully pull the cake off paper and place on serving dish.  Refrigerate loosely covered for at least an hour before serving.

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