Chocolate mayonnaise cake easy, delicious

A reader was recently in search of a recipe she had many years ago for a chocolate cake made using Hellmann’s mayonnaise. She said the recipe used to be on the back of the mayonnaise jar and it made a terrifically moist and delicious chocolate cake. She was hoping someone might still have the recipe.

This light and moist chocolate cake was created, according to food legend, by the wife of a Hellman’s salesman to help increase his sales. Although it might seem like an odd ingredient for a cake, the mayonnaise is used in place of oil. The cake is easy to throw together with just a few basic pantry items. The rich dessert is terrific as is or can be made even more decadent with the addition of chocolate or peanut butter frosting. Serve it up with a scoop of vanilla ice cream, and it’s sure to be a home run.

Preheat oven to 350 degrees F. Grease and lightly flour two 9-inch round cake pans (see note); set aside.

In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.

In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.

Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire racks; remove from pans and cool completely.

Frost, if desired, or sprinkle with powdered sugar.

Note: Or, prepare cake mix as above in 13-by-9-inch baking pan and bake 40 minutes, or until toothpick inserted in center comes out clean.

The complete hipster food trend dictionary – 2017 edition

The modern food world is a frenetic, fevered and confusing landscape. Just as we’ve gotten our heads around piecaken (that’s a pie inside a cake), sushi doughnuts take over Instagram.

Cronuts are old news – it’s all about unicorn cupcakes now – and blue algae coffee was over before it was really a thing.

Here’s a handy reference guide that should help you navigate menus and ‘foodie’ conversations for the rest of the year, or at least the next week.

Binchotan n /bin-CHO-TAHN/ a super-compressed and absorbent Japanese charcoal that burns four times longer than regular charcoal. Ideal for grilling yakitori, it’s also used by healthy-eaters to filter water of impurities. Jane paid $10 for a binchotan water at the new raw-food cafe and wondered if the money would have been better spent on magic beans.

Brewpub n /BREW-pub/ a place serving questionable pizza and ‘beer brewed on site’. Tim couldn’t wait to hit the brewpub for 50¢ buffalo wings and $17 pints after a big day playing World of Warcraft.

Brocavore n /WAN-ker/ a term coined by Bon Appetit executive editor, Christine Muhlke, referring to ultra-hip, food-obsessed blokes. Can be found reading Monocle at craft soda bars, drinking Georgian wine in parks and buying cocktail guides from Mr Porter. Brocavore best mates, Will and Harrison, had an awesome afternoon fingering axes before hitting the pub for pre-batched negronis and poutine.

Mylk n /MILK/ a catch-all term used for any plant-based ‘milk’ such as almond, rice, soy, cashew, hazelnut and hemp. It is a truth universally acknowledged, that a single glass of mylk will cost at least twice as much as the dairy-based stuff.

Petillant naturel n /pet-NAT/ sparkling wine made by an ancient method whereby wine that hasn’t finished its primary ferment is bottled without secondary yeasts or sugars. This creates wine that’s often cloudy, tart and super drinkable. It was 11am on a hot Saturday morning and Callan had smashed two bottles of petillant naturel before leaving the house.

Sorghum n /SORE-gum/ a gluten-free grain grown on a large scale in Queensland for animal feed. The cereal is gaining popularity as a superfood for humans as it’s high in protein and contains less fat than quinoa. Something something anti-inflammatory. No one was more confused than Queensland farmers by the health magazines promoting sorghum as a ‘new ancient’ grain.

Use Leftover Food To Make Delicious Nachos At Home

Nachos are one of the most popular Mexican snack across the globe. The snack had its origin from the Mexican city of Piedras Negras, bordering Texas, where a man named Ignacio 'Nacho ‘Anaya, invented the new snack by combining tortilla chips and cheddar cheese n 1943.
             

This February, Hard Rock Cafe kick starts their new festival called “Nachos Gone Wild”, which showcases nachos based dishes from all over the world. From Pizzachose, Rodeo Nachos, Desi Nachos Chaat, Shawarma Nachos, Pepperoni Pizzachos, Tex-Mex Nachos and Oriental Nachos, Hard Rock Cafe features numerous unique and innovative recipes. They also the first among its competitors to present eight scrumptious nachos and margarita pairing in India as well.

From the 'Nachos Gone Wild' fest at the Hard Rock Cafe, we were able to acquire some very delightful nacho hacks so that now you can make your own nacho dishes at home with ease. Here is how:

Use the Leftover Bread or Roti as the base

If you have leftover bread or roti at home, don't throw it away yet. Keep them in the refrigerator for so that you can make delicious snacks out of it later. To make nachos, first, bake the bread in the microwave for few second in order to make them crisp.

Use Chicken and other leftovers

If you are a non-vegetarian, as with the bread, don't throw away those leftover chicken dishes away. If you have some extra chicken curry, whether it is Chinese or Desi, throw out the gravy away and use the pieces. Similarly, don't throw away the excess chicken wings or drumsticks from KFC as they can also be used for your nachos.

Spice it up with masalas and sauces in your home

We all have ketchup at home, whether you are a single person or a married person. Another most commonly found sauces at any household are mustard and mayonnaise. Put the sauces and masalas, such as potato masala over the chicken leftovers to spice them up. And finally, mix it with the mayonnaise to accomplish a creamy texture. Ta-da! You just made delicious nachos at home, now go figure out the drink you want to pair it with. May we suggest Margaritas?

Mumbai food: Colaba delivery service serves delicious, filling Asian fare

Asian food is here to stay. The last year saw its fair share of restaurants dedicated to serving baos with innovative fillings, stir-fried noodles, Thai curry versions and dumplings.
           

Eastside Story (ES), a two-month-old delivery service in Colaba, is the newest kid on the Asian-influenced block. ES only delivers in SoBo and a few surrounding areas via delivery apps but on a special request, we placed an order for Bandra East.

Our food arrived on time, packed in the typical plastic boxes with the quirky ES logo on top - a torii (Japanese gate) and a man with a rice hat on a cycle with a momo steamer strapped on. We ordered a sampler menu, covering all the major protein groups and to be fair, three vegetarian options.


As it turned out, our favourite dish was the vegetarian open face bao, the Shanghai Tofu and Mushroom (R200). It was a combination of flavours and textures. The pillowy-soft steamed bao was packed with smokiness from stir-fried mushrooms, light-fried silken tofu, and crunchiness of crushed peanuts and scallions. It was good enough to eat on its own, without the addition of the accompanying sweet-sour aioli.

In terms of aroma, the Caramel Shrimps (Rs 350) scored high. The tiny prawns were coated in a light brown, garlicky caramel sauce and pork fat, giving it a wholesome salty-sweet flavour and a spicy aftertaste. The cooking of the pork in the Vietnamese Luc Lac (Rs 350) was spot on — it was tender and juicy. However, the lightly seasoned dish had a heavy dose of Chinese vinegar leaving us with a tangy aftertaste that overstayed its welcome.

The Indonesian street dish, Mie Goreng (Rs 220, veg) had a little too much soy sauce. The thin noodles, fried with garlic, spring onions, carrots, cabbage and peanuts, made for a filling and satisfying dish on its own. The Pad Kra Prow Kai (Rs 350), was underwhelming. The jasmine rice was soft but the bird’s eye chilli didn’t add enough heat to the otherwise bland dish.
ES have taken baby steps in the market and they score high on flavour and portion size. Now, if only they expanded their delivery radius.

Fuel for appetite, across times

Feasts and Fasts — A History of Food in India is Chicago-based food historian Colleen Taylor Sen’s most recent culinary outing. An ambitious effort at exploring the history of Indian gastronomy, the fascinating journey of which, this richly illustrated single volume traces from the Indus Valley Civilisation to its present incarnation. It is served as a detailed introduction to the dietary evolution of a diverse sub-continental people since prehistoric times, with generous dollops of myriad influences that have accorded it the status of a much-preferred world cuisine today. The author peels away, chapter by chapter, how faith, climate, geography, foreign rule, among others, shaped our culinary heritage and modern-day food habits.
               

The opening section helps demystify the effects of physical features, environment, landscape and climate on food patterns since antediluvian ages. The ones after, walk the reader through the prevalence of Indo-Aryan customs during the Age of Ritual (1700-1100BCE), and how Vedic Indians of the 16 mahajanapadas effected the Renunciation Tradition and Vegetarianism (1000 to 300 BCE).

Later, orthodoxy and newer religious movements would sway culinary customs to a large extent and Puranic thought would come to prevail till the 10th century CE. Nearly concurrent, or at least from 600BCE to 600CE, the author has us know, doctors were an essential ingredient in nutritional trends of the time. Much of our knowledge about food in ancient India is rooted in medical texts.
Culinary customs in the Middle Ages took on a more sophisticated flavour, largely due to the patronage of local and regional dynasties that ruled the sub-continent. This period also saw the mushrooming of food writing as rulers were wont to show off their knowledge by authoring books on various topics.

Food as we know it, particularly in the north, is replete with Central Asian flourishes, and Sen justifiably devotes a chapter to the Mughals and how they inspired the delectable cuisines of Awadh, Hyderabad, and Kashmir. The halwas, samosas, biryanis and pulaos we relish today are all part of this legacy. Then came along the Europeans bearing tomatoes, potatoes and chillies; rice in any case had arrived many centuries ago from China to become the staple of a large part of the sub-continent.