A Giveaway! And Chocolate Cake for One (Vegan, Gluten-free).

It’s been almost a decade since I last lived on my own, in a poky little flat above a veterinary clinic in North-West London. It was furnished with mismatched, tired looking pieces, and in the kitchen was a washing machine which I initially thought was cactus.  One day, a couple of kicks and a few expletives later, it miraculously came back to life and worked surprisingly well from then onwards.

The flat shared an entry with the clinic’s waiting room, and so I would often find myself sidling past curious wet noses who would sniff eagerly at my bags of groceries on the way in or garbage on the way out. The bathroom was adorned in lustrous, cracked maroon tiles with gold accents that may have had its’ glory days in the 1970’s. Entertainment was provided intermittently by the patrons of the Irish pub next door and by another neighbour who would regularly and loudly assure the entire neighbourhood that ‘Jesus would save them!’ at convenient times such as four o’clock in the morning. The apartment was what the kinder of us would call ‘full of character’, an apt introduction to the colourful place that is London.

At the time, I bought myself a book called Live Alone and Like it by Marjorie Hillis, whose cover declared it to be ‘A 1935 Bestseller’. The quirk in me couldn’t resist as not only was it on the ‘3 for 2’ table at Borders, but it boasted chapters titled A Lady and Her Liquor, Pleasures of a Single Bed and the intriguing You’d Better Skip This One.

Ms Hillis’ advice, although many decades old, is strangely still relevant. She advises against self-pity at being alone, warning that “Not only will you soon actually be all alone; you will also be the outstanding example of the super-bore”.  She doles out practical advice on the merits of saving money, for example, and cautions that “…..eventually, if no husband has turned up and no obliging relative has died, there comes a horrid conviction that putting aside a little something for a rainy day is not such a bad idea.”  In a chapter delightfully headed When A Lady Needs a Friend, Marge gets straight to the point with “….the truth is that if you’re interesting, you’ll have plenty of friends and if you’re not, you won’t- unless you’re very, very rich”.  Truest of all are her words on furnishing and decor, “This is your house, and it’s probably the only place in the world where you can have things exactly as you please.”

And the discovery that I could do just what I wanted in my space was a delightfully liberating one. Bake cookies at midnight! Paint the wall bright blue! Accumulate framed art that I never hang! Walk around without pants on! (Close the blinds first!!)

Oh…..and chocolate cake for dinner!

I want to equip you with this recipe, for those times when nothing but chocolate cake will do. This is a recipe for chocolate cake for one, made in the Tefal Cook4Me electric pressure cooker (which I have gushed about previously in my last post), so that it’s nice and moist.  If you are interesting enough to have a friend or a chocolate-loving date over, then just double the recipe and divide it into two ramekins.  It is gluten free, can be easily made vegan, and is (gasp!) even nourishing, with its healthy fats and proteins.  Most importantly, it is quick to make and fuss free.

choc pud 2b

Oh! Oh! Oh!! I also have some gorgeous Tefal 17cm Santoku knives to give away to you, my dear readers! To enter, drop me a comment here.  What I want to know is, what do you enjoy doing when you have the house to yourself?  Please keep it clean, obviously! I will pick a couple of my favourite revelations to send these gorgeous, soft-handled knives to.  I can only send to Australian addresses, and you can enter as many times as you want with separate comments.

So tell me, what is your favourite home-alone activity or indulgence?

*Cook4Me and Santoku knives were kindly provided by Tefal, however all opinions are my own.

choc pud 3

Pressure Cooker Chocolate Cake for One

Get:

1/3 cup almond meal
1 tbsp buckwheat flour
½ tsp baking powder
2 tbsp cocoa powder or raw cocoa
2-3 tsp brown sugar
¼ tsp vanilla paste or powder
Tiny pinch salt
2 tsp milk (use non-dairy milk for vegan option)
1 tsp coconut oil, melted
1 tsp full-fat youghurt or aquafaba (for vegan option)

1 1/2 cups water

Make:

Place all the ingredients apart from the water in a small mixing bowl and mix until just combined. Place in a ramekin.

Remove the steamer basket from the Tefal Cook4Me. Pour 1 1/2 cups of water in the bottom of the main pot. Place the ramekin in the main pot. The water should come up to about halfway up the outside of the ramekin.

Close and lock the lid of the Tefal Cook4Me. Choose recipes, then choose the ‘Chocolate Sponge Pudding’ setting.  Press enter through all the steps and then accept the cooking time.

When cooked, carefully remove the hot ramekin from the cooker and eat the cake straight out of the ramekin with a dollop of cream, ice-cream or Greek yoghurt. Feel free to enjoy for dinner without judgement or disapproving eyes.

Notes:
Aquafaba is the liquid from a can of chick peas or beans, or the cooking liquid from the same. It is full of protein and a great vegan egg replacer.

Advertisements

Tefal Cook4Me and Spiced Chickpeas with Coconut

I’m the first to admit that I have control issues in the kitchen. The stove is a ship and I, its captain.  This makes it near intolerable for anyone who dares to help me put together a meal.  It also makes it very difficult for any sophisticated appliances to be truly useful in my kitchen.  My need for control means that I must stir the pot myself, pottering between that and chopping of the next ingredient to be added, while simultaneously shooing out anyone who ventures in.

Cook4Me 3 colours

When Tefal asked me to trial their Cook4Me Electric Pressure Cooker, I have to admit I was sceptical. I am a stovetop pressure cooker user from way back, refusing to be swayed even by an exploding-dhal-from prematurely-opened-cooker incident a few years ago.  Would I still be ‘hard core’ with an electric pressure cooker, I wondered?

I don’t know exactly when I officially joined the Tefal Cook4Me camp. Was it the heart-achingly moist, buttery fish fillets I made using the ‘Sweet Chilli Salmon’ recipe?  Or the realisation that I didn’t have to pay attention and count the whistles from a stovetop cooker in order to ensure my lentils were cooked but not pureed?  Whatever the trigger, the result is that I now use my Tefal Cook4Me almost every day.

You guys, this thing not only cooks things to perfection, retaining moisture and flavour, but it also tells you how to do it!! It is programmed with loads of gorgeous recipes that take you through the cooking process, step by step, for 2, 4 or 6 people. Even an intuitive cook like me is quite happy to minimise the firing of neurons at the end of the day and still end up with a delicious, healthy meal.  Also, this thing is one sexy looking machine! I know, I know……I saved the most important bit till last.

Picture 4166
Picture 4166

A lot of things are supposed to change your life these days…..appliances, cars, cosmetics. The Tefal Cook4Me may not change your entire life, but it sure will transform the way you cook, especially if you like quick, healthy, simple meals that are easy to clean up afterwards and so, so good to eat.

Oosli, or Spiced Black Chickpeas with Coconut, is a traditional South Indian Dish, popular during festival times but made throughout the year. It is a protein rich dish, perfect for those who rely on non-meat sources of protein, but also delicious as a filling workday lunch.  The earthiness of the legume is offset by the freshness of coconut and a subtle-but-definitely-there hint of lemon.  If you can’t find black chick peas, you can also use regular chick peas.

Tefal Cook4Me was kindly provided by Tefal Australia, however all opinions are my own.  Cook4Me images are from Tefal.

Spiced Chickpea coconut  (4 of 5)

Spiced Chickpeas and Coconut (Oosli)

Serves 2-4 as a side dish

Get:

1 cup dried small black chick peas, soaked overnight
2 tsp coconut or vegetable oil
1 tsp black mustard seeds
1/2 tsp turmeric powder
Pinch asafoetida
½ to 1 hot green chilli, split down the middle
2 dried red chillies broken into large pieces
8-10 curry leaves
3 tbsp fresh or fresh frozen (thawed) grated coconut
Salt
Lemon Juice
Small handful coriander, roughly chopped

Special Equipment:
Tefal Cook4Me Electric Pressure Cooker

Make:

Drain and rinse the soaked chickpeas. Place in the Cook4Me pot with plenty of the water (chick peas should be completely submerged with about 1 cm of water above them).  Choose manual on the Cook4Me panel and reduce the time using the dial to 2 minutes. Press ok to start.  Once your Cook4Me beeps to indicate that it is finished cooking, allow the pressure to dissipate (about 5-10 minutes).  Open the lid of the Cook4Me and remove the pot to drain the water from the chick peas.  The chick peas should be cooked through but firm.

Replace the empty pot into the Cook4Me and use the manual option to choose the ‘Browning’ setting. With the lid now left open, heat the oil in the Cook4Me pot.  Add the mustard seeds. Once they have popped, add turmeric, asafoetida, red chillies and green chilli.  Cook, stirring gently for 1-2 mins.  Add 4-5 curry leaves (they will splutter so step back or momentarily lower the lid).  Once the curry leaves have crisped, remove the green chilli and discard.

Drain the cooked chick peas and add to the pot. Add 1/2 tsp salt to start with.  Stir and leave to cook, with the lid lowered (but not latched), for a couple of minutes.  Add the coconut and remaining curry leaves, toss through.  Taste and add more salt if needed.  Stir again.

Turn off the Cook4Me and add 1 tsp lemon juice. Toss through, taste and add a little more lemon juice to taste.  The dish should be a little lemony but this shouldn’t be a dominant flavour.

Sprinkle with coriander just before serving. Serve as a side dish or as a vegan protein-rich main dish with flatbreads.

Notes:

All the ingredients should be available in Indian grocery stores.

Spiced Chickpea coconut (3 of 5)