Sweet Corn Vegetable Soup Recipe

Ingredients

• Sweet Corn, cream style: 1 tin
• Sweet corn kernels: 1/2 cup (boiled)
• Vegetable stock: 1.25 litres (5 cups) OR water
• French beans: 8 (finely chopped)
• Cabbage: 1/2 cup (finely chopped)
• Carrot: 1 (finely chopped)
• Cornflour: 2 1/2 tbsps (corn starch)
• Sugar: 3/4 tbsp
• Salt to taste
• White pepper powder: as required
• Spring onion greens: 3-4 tbsps (finely chopped)

Method:

1. In a heavy bottomed vessel or wok, add the cream style sweet corn and vegetable stock or water. Mix.
2. Add the chopped carrot, beans, cabbage, boiled corn and stir to mix. Cook for 5 mts on medium flame.
3. Mix the cornflour in 4 tbsps of vegetable stock or water and keep aside.
4. Add sugar and salt to the simmering soup and cook further for 3-4 mts. Add white pepper powder and mix.
5. Add the cornflour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls.
6. Garnish with spring onion greens and serve hot.

Cake Recipes

Chocolate Cake Recipe

PART 1:

2 cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
PART 2:
1 cup water
1/2 cup butter
1/4 cup unsweetened cocoa powder
PART 3:
1/2 cup pureed silken tofu
1/2 cup buttermilk
1 teaspoon vanilla extract
INGREDIENTS FOR THE FROSTING:
2 cups confectioner’s sugar
1 cup chopped walnuts (preferably toasted)
1/2 cup butter
1/3 cup milk (I used 2%)
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract

PROCEDURE:

Preheat oven to 375F/190C for about 15 minutes. Grease a 15x10x1-inch jelly roll pan. (See My Notes).
In a large bowl, sift together the Part 1 ingredients.
Bring the Part 2 ingredients to a boil. Remove from heat immediately and mix it with the dry flour mix.
In a small bowl, mix together the Part 3 ingredients and stir it into the cocoa mixture.
Pour the batter into the prepared pan and bake for about 20-22 minutes or until a toothpick inserted in the middle of the cake comes out clean.
While the cake is baking, prepare the frosting by bringing butter, milk and cocoa to a boil, stirring constantly. Remove from heat; add the sugar and vanilla. Mix well. Once the cake is out of the oven, spread the frosting evenly on the hot cake and sprinkle with nuts immediately. Let the cake cool completely before slicing. I left it overnight.

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