the RED velvet
It will be a while for this cake to go out of fashion if there is anything like that! Red velvet cake is a cake with either a dark red, bright red or red-brown color. It’s traditionally prepared as a layer-cake topped with cream cheese or cooked roux icing. The reddish color is achieved by adding beetroot or red food coloring.
Where did this cake originate from?
While no one know exactly when and where Red Velvet Cake originated, a story (and a recipe) began circulating around the United States in the 1920s about a cake that supposedly was served at the restaurant in New York’s Waldorf-Astoria Hotel. Here’s an account of this urban legend as it appeared in Jan Brunvand’s book, The Vanishing Hitchhiker (W.W. Norton, 1989):
Our friend, Dean Blair, got on a bus in San Jose one morning and shortly after, a lady got on the bus and started passing out these 3 x 5 cards with the recipe for “Red Velvet Cake.” She said she had recently been in New York and had dinner at the Waldorf-Astoria and had this cake. After she returned to San Jose, she wrote to the hotel asking for the name of the chef who had originated the cake, and if she could have the recipe.
Subsequently she received the recipe in the mail along with a bill for something like $350 from the chef. She took the matter to her attorney, and he advised her that she would have to pay it because she had not inquired beforehand if there would be a charge for the service, and if so, how much it would be. Consequently, she apparently thought this would be a good way to get even with the chef.
There have been scientific myth associated with Red Velvet Cake. It has sometimes been asserted that the cake’s red color comes from a chemical reaction between the baking soda and the chocolate in the recipe. Science, myths, stories from the past…this cake is delicious and will always be if made the right way. Is there a right way?
Well not long ago, I found myself make this same cake for a friend of mine Uyapo who was celebrating his birthday. I was very excited and nervous of getting the cake on time. We had been at an event the day before and he was going on and on abut how i should get home and make his cake. I was smiling but, i knew that the cake took time and I still had to get the ingredients. That’s right the cake had no ingredients and there we were all smiles. The next day i woke up early, bought the ingredients, and baked the most popular cake in Gaborone…The red velvet cake, also known as the “devil’s cake ” by the way.
Well I got there in time and am sure Uyapo enjoyed his cake.:)
In a quest to know more about the food and eating habits during Ramadan I started on journey called Joy From Fasting To Feasting. Ramadhan brings people together and we pray together but I also discovered people had talents in cooking that you will not find in a normal day. This year I thought of expressing and sharing the different breaking fast foods that we have had so far at home. Are you ready? Off course you are.
The variety of foods that we have were made considerate of gluten free and diabetics(not all but some)
All these are amazing, all different flavours , colours and methods of cooking them. But remember to eat generously. I will send recipes for the food one at a time. I will start with Rice Paper Spring Rolls.:) Perfect dish for Gluten free and vegetarians.
- 3 sheets of rice paper
- 1 c carrots, shredded
- 1 c broccoli slaw or chopped broccoli
- 2 bell peppers, sliced
- (0r any veggie:really)
If you are into meat then you can have:
- Protein: select one, (nutritional info is based on chicken)
- 6 oz chicken breast, sliced
- 6 oz turkey, sliced6 oz cheese (mozzarella or string)
- Place the rice papers one at a time in a flat dish filled with hot water. Immerse for 30seconds. Remove from the water and lay flat on a clean kitchen towel. Spread desired sauce on the rice paper then fill with 1/3 of the vegetables and meat or cheese. Fold in sides of the paper to form a seal, then roll from the bottom of the circle away from you to form an egg roll shape. Repeat until all three rice papers have been filled. Slice each roll in half and serve!
- Makes 6 rolls.
You can watch this video to see more. ENJOY!
Here are some more tips from my aunt Shummy, in swahili but worth it.
Daanyal Van Wyk, the omelette chef surprised us one day when he said he would make fudge. Days passed and alas on the 29th of July 2013, he got into the kitchen and showed us what that he could do more than toast and amazing eggs…really amazing.
Well i had some and I can tell you this…that was some amazing Fudge. Hats off to you Daan.
I like more savoury dishes, but when I do indulge my sweet tooth, I make banana bread. This recipe uses my overripe bananas and is so easy even the least experienced baker can pull it off:
- 1 cup butter or margarine
- 1 cup sugar (preferably brown)
- 4 overripe bananas, mashed
- 2 cups whole wheat flour
- 4 teaspoons baking powder
- 1 cup chocolate chips or nuts (optional)
- Brown sugar and cinnamon for topping
Preheat the oven to 180C/Mark 5. In a bowl, measure out the flour, baking powder and (if using) chocolate chips or nuts. Stir thoroughly (if you’re using chocolate chips or nuts, toss them in the flour first so they won’t sink in the bread!). In a separate bowl, mash up the bananas till runny. Add the butter and sugar to the mashed bananas and mix well. Add flour mixture to banana mixture and mix well. Pour into a lightly greased loaf pan. Smooth and level the batter in the pan. Sprinkle brown sugar and cinnamon on top. Bake at 180C for approximately 30 minutes or until a bread knife comes out clean when slid into the middle.