29 November 2011

Mars Cupcakes

Listening to Labrinth on Spotify; does anyone know when his album is coming out? Or am I being a slow coach and it came out a few months ago?

Two silly things happened on my stressed supermarket shop last Sunday, and only one of them I regret.

1. I picked up beef mince instead of lamb (regret).
2. I chose a Mars bar over Snickers.

Normally the life expectancy of a chocolate bar in my cupboard is one day, however two cheeky Mars bars lasted three days! Instead of eating them at 11pm on a chocolate binge I wanted to dissect the bars and add them to something.

First idea - Mars cheesecake.
Second idea - Mars blondies.
Third idea - baked Mars bar with banana.
Fourth - just make a classic cupcake.

 Recipe for 16


250g golden caster sugar
250g soft butter
4 medium eggs at room temperature
2 mars bars (58g each)
1 tsp vanilla essence
250g self raising flour
1 tsp baking powder
2 bars of Green and Black's milk chocolate.


: Preheat oven 180°c
: Prepare cupcake tray with cases at the ready!

: Put the chocolate bars in the freezer.

: Whisk butter and sugar in a large bowl.
: Add one egg at a time and keep on whisking.
: Sieve the flour and baking powder in this bowl.
: Take the chocolate out the freezer and chop into small chunks.
: Stir the chunks in the batter with a butter knife and add the essence.
: Fill each case half way.
: Bake for 25 minutes until golden brown.

< Stop, chill, make a cup of tea and let them cool. Keep an eye out for little hands these cakes smell so good!

Melt the Green and Black's in a bowl over boiling water.
Then dip each cake in the melted chocolate.

Done with no dissecting only chopping.

My cake obsession is nothing to worry about, I only wish I could cake everything.

Enjoy and give me a tweet if you tried this recipe.


25 November 2011

Cookbooks and Albums

A long week of cooking, meetings, heartache, laughter and about 8 bars of Green and Blacks chocolate consumed.

First let me update you with my back stage visit to see Rihanna. The eyes can be seen from a mile because they were striking  - out of this world! The people behind her know how to throw a wicked performance and the dancers lifted the energy and made the night to be honest.  I don't want to reveal anymore some things are best kept quiet! However my thoughts about celebrity life were put into perspective, imagine having to be told what, when, how and why. Bollocks to that, I prefer deciding what I wear, cook, eat and who I talk to! Well I do need help with hair and make up every now and then so a M.U.A* would be handy!

No more X factor loving for me, now I've seen what happens behind the scenes, makes me happy I have a 9-5 job and pursuing what I love. Bryan Adams got it spot on....'Write your own music and try and play live as much as you can!'

Back to Mita's world...

A cute idea:

MixitCookit this Christmas with a fun cookbook accompanied with an album. I know, why didn't you think of this earlier?!

Receiving a cookbook from someone doesn't mean there is a hint that you can't crack an egg...unless that's the title! 
Cookbooks act as guides and inspiration to try a recipe or idea that you haven't done before, and of course music in the kitchen while cooking is always necessary. 

Here are my selections:

Gorgeous Cakes by Annie Bell with Coldplay's 'Mylo Xyloto'.

This was my first cake book and I use it now and again for reference. If you know someone who wants to keep it simple and wants to bake the perfect Victoria sponge or marble cake you are onto a winner, and maybe a kiss under the mistletoe. 
Coldplay's new album is relaxing, upbeat and in general easy listening while whisking and decorating any cake.

êFavourite Recipe 'Kiddies' Dream Tray Bake'.
êFavourite Song 'Paradise'.

The Modern Baker By Nick Malgieri with 'Monday Monday' By The Mamas and Papas.

A book that made me say 'no way that cake is not real', found the recipe and cha ching - sold. Someone try the raspberry cream cake or even better, bake it for Christmas. This is a pretty book to have open in the kitchen, and 'perfect' in this book is not overused. Trust me, whoever receives it will fall in love with their oven. 
Combine this with a great compilation album that deserves full volume while baking and a 60s dance!

êFavourite Recipe 'Blueberry Crumble Pie'.
êFavourite Song 'California Dreamin'.

Fish Cook By Aldo Zilli with 'Silent Alarm' By Bloc Party.

Sloppy fish that needs to be on our plates a lot more, well other types apart from cod! Aldo educates and shows how to clean and prepare all sorts of sealife. A resourceful guide for those who love to eat fish but a bit scared of touching it. 
Bloc Party rocks! They are a great distraction if cleaning fish is something you don't want to focus on. 
êFavourite Recipe 'Monkfish wrapped in Parma Ham'
êFavourite Song 'This Modern Love'

Here he is.. our mate the naked chef.

Jamie's 30 Minute Meals with 'Queen The Platinum Collection'.

Right this book is perfect for anyone who has all the mod cons in their kitchen. I tried making three courses from this book with Jenna and it took us about an hour. I think unless you are Jamie - anything can take you 30 minutes. Imagine Queen blasting in the kitchen while trying to make a 30 minute mushroom risotto? Suggest to the lucky person that gets this to cook 3 courses to the first 8 tracks from cd 1! Either way a cookbook that is user friendly, basic and each recipe is stripped down to make it super easy.

êFavourite Recipe

Mustard chicken, quick dauphinoise, greens and black forest affogato.

êFavourite Song

'Somebody To Love'.

Green and Black's Chocolate Recipes with '4' By Beyonce

This is the ultimate chocolate book with most of my pages smeared with chocolate stains because I have tried nearly every recipe. I spent a fortune on Green and Black's chocolate bars while cooking from this book but all worth it. The history and photography is exquisite! This will be hard to wrap up for Christmas you might just want to peek at those images again...
As for Beyonce this lady needs no review or introduction, you can't get bigger, better or more beautiful. Enjoy eating chocolate while bouncing to these tunes!

êFavourite Recipe 'Chocolate Mousse Cake'.

êFavourite Song 'End Of Time'.

Gordon Ramsey's Great Escape with 'The Best Of Asha Bhosle'

Gordon travels around India and there is no sign of the F word! I am not ashamed to type that sometimes I use this book for inspiration,  coming from an indian background does not mean I know how to cook every curry under the sun. In here you will find refreshing and healthy curries which won't let anyone down.
Indian recipe book with Indian tunes of course! Asha Bhosle is the queen of Bollywood music, enjoy her voice over the sizzling noise of mustard seeds popping.

êFavourite Recipe 'Pomegranate and mint raita'.
êFavourite Song 'Chura Liya'.

I have to end with my bible.

The Flavour Thesaurus by Nick Segnit with 'Ceremonials' By Florence and the Machine.

A great present for the adventurous and keen cook that has a streak of Heston Blumenthal and a touch of Ravinder Bhogal. Any ingredient you can think of is in this book with a random pairing which work well in a recipe. For example ever tried avocado and mango in a salad? Or rhubarb with black pudding? Pair this with Florence Welch's new album and wrap with care.

êFavourite Pairing 'Soft cheese and blackcurrant'.
êFavourite Song 'Only If For A Night'.

Let me know about other books and albums that would work well together, enjoy and happy Christmas shopping!

*Make Up Artist.

16 November 2011

Raspberry and Chocolate Meringue

Still listening to:

'Good Girl Gone Bad' By Rihanna

My sister loves meringues and as soon as she sees this I will get the call:

Sis: 'Mitaaaaaaaaa'
Me: 'Yeah you alright?'
Sis: 'No! When you coming home to make me this?'
Me: 'Christmas?'
Sis: 'Too long! why don't you make these things when you come down!?'
Me: 'Because I want you to bake me something'
Sis: 'Yeah right like that's going to happen - you know how it goes I make the tea you make the cake'
Me: 'Great, see you at Christmas.'

We are both strange but love tea and cake.

With only two egg whites this meringue is perfect for two people and is beautifully crispy on the outside and chewy on the inside. I couldn't help but tear it slowly with my hands and let it melt in my mouth. Sounds rather saucy and is perfect for a night in front of the fire...or in my case sitting against the radiator.


 Preheat oven 200°c and line a small flat baking tray with greaseproof paper.


2 egg whites from 2 large eggs
50g caster sugar
50g cocoa powder
5 crushed raspberries

Chocolate Sauce


: Make sure the bowl is completely dry, moisture is meringues arch enemy.
: Whisk the egg whites until stiff and then whisk in the sugar.

: Sieve the cocoa powder in this mixture and fold in the raspberries.
: Spoon on the baking tray and make peaks with a fork or butter knife.
: Bake for 45 minutes until the exterior is completely hard.
: A meringue needs to dry out completely for the inside to be sticky.

Once ready to serve drizzle sauce and add raspberries, can be kept in a tight tub for 4 days.

A few meringue baking tips, sorry if this has been typed already:

1. NO water in the bowl = bye bye meringue.
2. All equipment should be squeaky clean no grease in sight.
3. Whisking for a long time is important, without air you won't have a meringue!
4.Use eggs at room temperature.
5. Piping the meringue mixture will improve appearance.
6. You can bake them slower on a lower heat or faster on a higher heat, the faster method will crack the meringue, this way you could fill it.
7. The type of sugar will change the meringue - stick to caster sugar it is fine and reliable.
8. Add the sugar to the egg whites when they have reached peaks, Yotam Ottolenghi says and tries a different method - if you are brave then look into heating sugar to 100°c!
9. No sign of yolk in the egg whites.
10. Only if you want, tip the bowl upside down to check if the egg whites are stable.

Sorry if any egg white mixture ends up in your hair.


Basic Carrot Cake

Listening to:
'Good Girl Gone Bad' By Rihanna

Introducing the carrot cake which I made because Olly Murs told me it was his favourite, and I fancied baking a cake that contains a vegetable!

Put this in the middle of a table and I guarantee you will hear...

 'No way'
'Too much'
'My birthday is not till next year!'
 'Who's is that?'

I decided to strip the recipe from the nuts, raisins and orange zest; basically the quirky ingredients some either love or hate. The outcome was incredible! All I wanted to do was eat the cake with my hands because the reaching for the fork would take too long. You will see what I mean once you have tried this recipe, the egg yolks made the cake more tender and moist, instead of the dry texture you can sometimes get from the boxed cakes in the supermarket. They are filled with loads of other preservatives and for me a cake should last about 3 days. Home baked is the best way!

▶ Here is the recipe:


250g dark brown sugar
200g self raising flour
1 tsp ground cinnamon
200ml sunflower oil
2 eggs
2 egg yolks only
2 large carrots coarsely grated


300g Philadelphia cream cheese
200g icing sugar


: Preheat oven to 180°c, grease a 20cm round tin and line with greaseproof paper.
: Whisk the eggs, sugar and oil until thick and dark brown.
: Keep the egg whites in a separate bowl, I made a quick meringue after.
: Fold in the flour and cinnamon.
: Stir in the grated carrot.

: Pour in the cake tin and spread evenly.
: Bake for 1 hour.
: Keep oven on so you can make the meringue (if you want)
: Let the cake cool completely then cut horizontally.
: Whisk cream cheese and icing sugar.

: Use half of the filling to sandwich cakes and the other half to spread on top.
: Put carrots as decoration so everyone knows what sort of cake it is.

Favourite Song:
ê 'Disturbia' By Rihanna

15 November 2011

Thai Red Chicken Curry

'Loud' By Rihanna

Mmmmmmmmmm last  night's dinner which was served with rice but after about 20 attempts I couldn't get the right angle, lighting, and all the other stuff that BBC Good Food have perfected! Instead what you see here is one chicken thigh in a red Thai curry sauce with spinach and kidney beans, tummy rumbling yet? Want to pick up the plate right now? Here is the shopping list of the what, when and how...

Shopping List:

Can of red kidney beans in water
Bottle of fish sauce
Bag of fresh spinach (260g)
Jar of Thai red curry paste (220g)
Sundried tomatoes in olive oil
Fresh Basil
4 chicken thighs

 ▶ Method:

: Preheat oven to 200°c and grease a large roasting tray with olive oil.

: Drain the kidney beans and pour in the tray, keep the can.
: Place each thigh in the tray and scoop one large spoon of Thai paste and spread over the chicken with hands (about half the jar)
: Fill the can halfway with water and pour in the tray.
: Add the spinach, crushed garlic, chopped sundried tomatoes (about 5) and one tablespoon of fish sauce.
: Stir everything so the spinach is covered with sauce.
: Put on the top shelf of the oven and leave for 40 minutes.
: Meanwhile wash the rice and leave on a medium heat with double the amount of water.

: Garnish with basil leaves, scoop up soup with rice and thank me tomorrow.xx

Next Time:
You could use any type of meaty fish instead of chicken, or aubergines for vegetarians.

Favourite Song:

ê 'S&M' By Rihanna

14 November 2011


♬ 'Music Of The Sun' By Rihanna

Dinner was a Thai red chicken curry and will be on the blog tomorrow with a shopping list,  once I can get the right lighting to take a decent photo! These dark 6pm evenings are a nightmare to capture my delicious dishes and if it could my iphone would shed a tear.

When blogging this week I will be listening to the beauty above.  An extravagant move; all due to the fact that something BIG is happening this weekend that involves Rihanna, myself and maybe a few chocolate brownies.

Excited? I AM.

Now I know how Charlie Bucket felt when he found the golden ticket to Willy Wonka's chocolate factory. Like all his Christmas' came at once and he knew this opportunity would NEVER come again. The boy was genuine, down to earth and got his reward in the end - I really hope this is the case for moi.

What's about to happen and what I will see is going to be surreal.


11 November 2011

Chocolate Mousse Cake with Chocolate Ganache

What I'm listening to right now:

'Demon Days' By The Gorillaz

A flourless chocolate cake, saying that puts a smile on my face.

I don't have to eat a flour filled loving carb* cake! However I did feel strange not adding flour in the mixture, it's something that I am used to doing. But this cake doesn't need to rise so no need to use it!

A generous slice of this was finished in what...2 minutes. Well I finished it in this time, me and dessert go so well together, especially if chocolate is involved. The recipe is from Green and Black's but I have adapted it to what I had at the time.

The power this cake holds is as dramatic as I am about to make out. If that makes sense!
With a mousse fudgey texture this cake tastes so good, you could have one of those moments when you close your eyes and you make the 'mmmm' sound. Be prepared to make heads turn, get men and women to run towards you and be crowned employee of the year. What a great cake to make for the boss! (you know I am right)

Want to see if I am being a bit of a drama queen?

Recipe for a 23cm, 8inch tart tin or cake tin with removable base.


300g (10.5 oz) Organic chocolate, I chose two bars of milk and the other ginger (love mixing Green and Blacks) 
250g (10 oz) caster sugar
5 large eggs
150g unsalted butter (5.5 oz)
25g ground almonds (1 oz)

Chocolate Ganache:

300g Organic dark chocolate (10.5 oz)
284ml double cream (4.5 fl oz)


Preheat oven to 200°c, grease the tin and then dust it with a handful of ground almonds and shake this off.

: Boil a saucepan of water and attach a bowl over it. Add the butter and chocolate.
: Once this has started to melt add the sugar. In the book it says to add everything at once but the chocolate and butter takes time and if you add the sugar in as well it might burn!
: Once everything has melted take off the heat and fold in the ground almonds and eggs.
: When folding in use a large metal spoon and make big circular hand movements even cutting through the middle of the mixture
: Nice and thick? Perfect pour in the tin and bake for 40 minutes.

When I looked in my oven - I saw the cake was rising a bit, I got scared. How could I have messed this up?

No worries I waited until time was up and when I took it out of the oven it had gone down.

: To make ganache, boil cream then pour over chocolate and stir.

Once cake is cool and ganache is warm you can spread.

Keep in the fridge for a maximum of 3 days. If anyone can keep it in the fridge for this long please let me know.


Favourite Song:

ê 'Dirty Harry' and 'Dare'.


10 November 2011

Black Spaghetti with Chilli and Coriander Prawns

Playlist to enjoy while preparing this dish, available on Spotify.

'Silver Shadow' By Atlantic Starr
'Just A Step From Heaven' By Eternal
'When Doves Cry Prince' By Prince
'(We Want) The Same Thing' By Belinda Carlisle
'Your Woman' By White Town
'Pray' By Take That
'Feel' By Robbie Williams
'Smooth Operator' By Sade
'Rhythm Is A Dancer' By Snap!
'Inner Smile' By Texas

There is a pressure cooking for other people, "what to cook? say if someone doesn't eat?" and loads of other thoughts come up; but I find by adapting a simple recipe than trying to create a high end restaurant looking dish will work better.
Last  night it was a full moon and I was a bit scared about how the night would unfold. I wanted to cook a simple recipe but make it look really dark, I was cooking for a person who likes monsters and has creative thoughts into the unknown world of magic. My immediate reaction was to use my expensive black spaghetti.
£5.95 for a packet of this! I remember my palms being a bit sweaty when I handed over my card thinking 'no going back now it would be too embarrassing, just buy it and save it for a special occasion or next halloween'.

All worth it - main course a success! Try it out and impress your friends -  if you don't have black pasta you can use tricolore pasta.



Black Spaghetti from most Italian shops or speciality section of supermarket.
1 can of chopped tomatoes (400g)
400g cooked and peeled prawns
Fresh Coriander
Medium red chilli
Fresh spinach 260g
1 tsp turmeric
1 tsp chilli flakes
1 tsp garam masala
Olive oil


: Bring water to the boil in a large pot and get the spaghetti going.
: Meanwhile finely chop a small bunch of coriander and fresh chilli, marinade the prawns with a drop of olive oil and refrigerate.
: Next add a drop of olive oil to another pot with the chilli flakes, garam masala and turmeric.
: Add the can of tomatoes then fill halway with water and also pour this back in.
: The spinach can go into the sauce in batches, this way it can reduce slowly. Simmer and season.
: Drain pasta once you have tasted it, then put back into the pot.
: Tip in the sauce and prawns.
: Cook for another 5 minutes then serve immediately with cheese and salad.

Favourite Song:

ê ' When Doves Cry' By Prince