Egg Drop Soup
This Asian flavoured soup is perfect for a light meal or appetizer. Best served immediately, but it can be re-heated.
Serves: 4 (makes about 5 cups/1.25 L)
Prep Time: about 20 - 25 minutes
Cooking Time: about 15 minutes
Ingredients
4 cups (1 L) sodium-reduced chicken broth (purchased or home-made)
1 carrot, in julienne strips (1-inch/2.5 cm)
1 cup (250 mL) sliced mushrooms
2 tbsp (30 mL) finely chopped fresh ginger
2 tbsp (30 mL) sodium-reduced soy sauce
3 large eggs, beaten
2 green onions, chopped
1 tsp (5 mL) chili garlic sauce, or other spicy sauce (optional)
Directions
In medium saucepan, combine broth, carrot, mushrooms, ginger and soy sauce. Bring to a boil, reduce heat and simmer covered for 5 to10 minutes or until carrot is tender.
Increase heat to medium and slowly pour in eggs while stirring soup. Remove from heat. Stir in green onions and chili garlic sauce, if using.
Tip: Add diced cooked chicken (about1 cup/250 mL) before e adding the egg for a heartier version.
Tip: No need to peel ginger, simply wash and remove dried ends before chopping.
Chocolate Cake
This chocolate cake is easy to put together and can be baked in a rectangular pan or two round pans to make a layer cake. Serve dusted with icing sugar or caramel sauce.
Serves: 12 to 16
Prep Time: 15 minutes
Baking: 35 to 40 minutes
Ingredients
2 cups (500 mL) all-purpose flour
1-1/2 cups (375 mL) granulated sugar
1 cup (250 mL) unsweetened cocoa powder
1-1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
3 large eggs
2 cups (500 mL) buttermilk
1/3 cup (75 mL) vegetable oil
1 tsp (5 mL) vanilla extract
Directions
Pre-heat oven to 350⁰F (180⁰C). Line bottom of a 13 x 9 inch (33 x 23 cm) rectangular metal baking pan with parchment paper. Grease sides with vegetable oil.
In a large bowl, using an electric mixer, combine flour, sugar, cocoa, baking powder, baking soda and salt; mix on low speed until combined.
Add eggs, buttermilk, oil and vanilla and beat on low speed for 1 minute, scraping bowl often. Then beat on medium speed for 2 minutes, scraping bowl occasionally.
Pour batter into prepared pan.
Bake for 35 to 40 minutes or until a tester comes out clean. Let cool on wire rack for 10 minutes. Turn out onto rack and let cool completely.
Tip: For a layer cake, line two 8 or 9 inch (20 or 23 cm) round metal cake pans with parchment paper. Grease sides with oil. Divide batter between the two pans, baking for 25 to 30 minutes.
Tip:For Chocolate Cupcakes, line a muffin pan with paper liners. Divide batter equally, about ¼ cup (50 mL) per cupcake, and bake for 20 to 25 minutes. Makes 24 cupcakes.
