Author Archives: MGG

Flourless Chocolate Cake

Posted in Cakes & Muffins, Holiday by

This cake turned out to be a big success — a straightforward recipe with delicious results and a rich chocolate flavor. As you can see, it was designed for Easter. The top ridge of the cake caves in, creating a base for a whipped topping that looks like a nest. Lay some candy eggs on top and you’ve got much more than a flourless chocolate cake — you have an Easter Egg Nest Cake.

This was a Nigella Lawson recipe I clipped from The New York Times eight years ago. I don’t tend to have a lot of luck with her recipes, but as I suspected, the recipe’s appearance in the Times meant it was a winner. I hope you have similar results.

Yield: 1 9-inch cake

For the cake:
8 Tbsp. unsalted butter, softened
8 oz. semi-sweet baking chocolate, melted
6 large eggs: 2 whole, 4 separated
1/2 cup plus 1/3 cup sugar
1 tsp. vanilla extract

For the topping:
1 cup heavy cream
1 tsp. vanilla extract
4 oz. semi-sweet baking chocolate, melted and cooled
Approximately 1 cup small candy eggs, like robin’s eggs

1. Heat oven to 350F degrees. Line the bottom of a 9-inch springform pan with parchment paper, then grease the top of the paper.

2. For the cake, stir the softened butter into the just-melted chocolate and let cool. Whisk 4 egg whites until foamy (this is best done in a stand mixer). Gradually add 1/2 cup sugar and whisk until whites hold their shape but are not too stiff. Reserve.

3. In a separate bowl, by hand, whisk 2 whole eggs and 4 egg yolks with 1/3 cup of sugar and vanilla until combined. Stir in chocolate to mix.

4. In three additions, fold whites into chocolate mixture*. Pour into prepared pan and bake for 35 to 40 minutes, or until cake rises, cracks, and center is no longer wobbly.

5. Cool cake on a wire rack; the middle will sink and the sides will crack. Carefully remove cake from pan and place on serving plate.

6. For topping, whip cream with vanilla until it is firm but not stiff. Fold in melted chocolate. Fill top of cake with whipped topping, easing it out gently toward the edges. Arrange candy eggs on top.

*A tip for folding mixtures: Folding is not the same as stirring. It requires gentle and methodical mixing with a spatula. Holding the bowl on the left side, cut through the batter with the edge of the spatula from left to right, then lift upwards with the broad side of the spatula along the half of the bowl closest to you. Give the bowl 1/4 turn and repeat, doing this until the batter is slowly mixed. Doing it this way preserves the air bubbles in certain batters where the bubbles are necessary for lift.

Red Pepper Soup

Posted in Soups & Chilis by

Today I was looking for a soup that would be just right for spring — fresh-tasting and not too heavy. I found this recipe, which has been in my cookbook for years but which I’ve never tried. It was just right.

It was so easy to make — just a few ingredients, let it simmer, then puree it and you’re done. That makes it perfect for a weekday dinner, but it’s so pretty and delicious that it could also be nice for a dinner party (make sure to add a sprig of parsley and serve it with crusty bread for wiping the bowl clean!). I recommend using an immersion hand blender to puree the soup.

You can also adjust the spiciness to your liking. I might add more cayenne pepper the next time for some kick…

Serves 4

3 Tbsp. unsalted butter
3 large red peppers, chopped into chunks
1 medium onion, chopped
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper
2 cans chicken broth (14.5 oz. each)
2 tsp. lemon juice
Parsley sprigs for garnish

In a 3-quart saucepan over medium heat, melt butter. Add peppers and onion and cook, stirring occasionally, until onion is soft but not browned. Mix in cumin and cayenne, then add chicken stock.

Bring to a boil, cover, then simmer for 20 minutes.

Remove from heat and puree with blender or hand blender. Mix in lemon juice and add salt if needed. Garnish with parsley before serving.

Arugula Salad with Grapes

Posted in Salads & Dressings by

This is another recipe dictated by my pregnancy appetite these days, but it’s a light and refreshing salad that could work well under normal circumstances, too! The combination of tart grapes with creamy avocado is divine. Try this for a light lunch with friends or as a simple first course at dinner.

Serves 2

Fresh arugula
16 green grapes, washed and halved lengthwise
1 ripe avocado, peeled, halved, pitted, and sliced
Balsamic vinegar
Olive oil

Drop about two handfuls of arugula on each plate. Top with an equal amount of grapes and avocado, breaking up the avocado slices just a little before you add them. Drizzle with balsamic vinegar and olive oil. Add salt and pepper to taste, then serve.

Quinoa Avocado Salad with Spinach

Posted in Salads & Dressings by

This salad turned out so well and was so delicious that I could imagine it being served in a restaurant. It’s easy to make and full of healthy goodness.

3/4 cup uncooked white quinoa
1 1/2 cups water
Bag of fresh spinach leaves
2 plum tomatoes
1/3 cup crumbled feta cheese
2 Tbsp. lemon juice
2 Tbsp. olive oil
1/2 tsp. salt
2 ripe avocados

In a small saucepan, combine quinoa and water. Bring to a boil, reduce heat, then cover and simmer for 15 minutes or until water is absorbed. Place quinoa in a medium bowl and place in refrigerator to cool.

Take a handful or two of spinach and shred it until you have about 1/2 cup. Finely chop the tomatoes and place with the spinach in a small bowl. Add the feta and mix.

In another small bowl, combine the lemon juice, olive oil, and salt and whisk with a fork. Peel, halve, and pit the avocados, then slice them and set aside.

Prepare the plates by laying down a bed of spinach, then arrange the avocado slices in a sunshine pattern. Take the quinoa out of the refrigerator and add the spinach-tomato-feta mixture. Whisk the lemon juice and olive oil mixture once more and add to the quinoa, then divide quinoa mixture evenly among the plates.

Makes 4 servings. Keeps well for a next-day lunch.

Blueberry-Nectarine Smoothie

Posted in Drinks by

I’m back after a long absence, and I can explain. I’m pregnant and those food aversions hit me in the autumn, affecting my appetite in a big way. I didn’t know what I wanted to eat, other than fresh fruit and vegetables — and the odd vanilla shake. I certainly did not want to cook.

The due date is still about seven weeks away, and while the food aversions have mostly gone away, my appetite is still dictated by the baby. The other day I woke up and wanted nothing more than freshly squeezed, high-pulp orange juice for breakfast. But opening the refrigerator, I noticed a punnet of blueberries I had bought the other day and immediately knew what I wanted: a fresh smoothie. Here’s what I came up with, and it was delicious.

Put in a blender:
1/2 cup fat-free yogurt
1/2 cup orange juice
1 nectarine, chopped in chunks
Handful of ice cubes
170g fresh blueberries
Agave syrup, to taste (two thick swirls in the blender was the amount I used)

Blend together and enjoy. Makes 1 mega serving.

Pineapple-Banana Smoothie

Posted in Drinks by

This smoothie is a favorite of mine. It’s delicious and easy — it only has three ingredients — and it’s quite a good way to start the day. I had it for breakfast just this morning.

Serves 2

1 cup plain nonfat yogurt
1 15.5-oz (434g) can of pineapple chunks in juice (preferably chilled beforehand)
1 banana

Combine everything in a blender and whizz until smooth. Be sure to include the juice from the pineapples.

Kale Chips

Posted in Appetizers & Snacks, Vegetables by

I discovered these via a very cool food blog, A Thought for Food. They are a wonderful way to make one of the healthiest vegetables around, delicious and full of flavor. And they’re so light they practically disappear in the mouth.

The recipe calls for smoked paprika, which I used and really enjoyed, but the blog says you can also change the seasonings to suit whatever taste you like — from chili powder to cinnamon and sugar.

They are a terrific, healthy snack. They might also make a wonderful garnish, maybe on top of a creamy soup or on the side of an entree.


1 bunch of curly kale
1 Tbsp. olive oil
Salt, to taste
Smoked paprika, to taste

Preheat oven to 350F/175C degrees.

Wash kale and pat dry with a paper towel. Remove the stems and ribs of the kale. Rip into 2-inch (or larger if you prefer) chunks and place into a bowl. Drizzle olive oil on top of the kale and mix, making sure each piece is coated. Sprinkle with salt and smoked paprika, or whatever seasonings you are using.

Spread the mixture across baking sheets that have been covered with either parchment paper or aluminum foil. Bake for 20 minutes, or until each piece has dried up. Let cool before transferring to a bowl.

Five-Spice Chinese Marinade

Posted in Beef, Condiments/Sauces, Poultry by

I made this with some chicken tonight and everyone loved it. It was easy, fragrant, and delicious, bite after bite.

I adapted the recipe from one I found at Epicurious.

2/3 cup minced green onions
1/4 cup dark soy sauce
1/4 cup dry Sherry
2 Tbsp. minced peeled fresh ginger
2 Tbsp. vegetable oil
2 tsp. sesame oil
2 tsp. Chinese five-spice powder

Whisk all ingredients in a bowl and add sliced chicken (or beef). Cover and refrigerate, marinating between one and three hours before cooking.

When ready to cook, heat a small amount of oil in a pan. Remove the chicken from the marinade with a slotted spoon and fry over medium heat until cooked through. At that point, you can serve it straight over white rice or Asian noodles, or add it to vegetables that you stir-fry until warmed through.

World’s Easiest Strawberry Milkshake

Posted in Drinks, Leftover Ideas by

This is a delicious, super-easy milkshake that’s also a great way to use up any extra milk and strawberries. Even if the fruit is already a little soft, it’s perfect in this recipe. With agave syrup, it’s a great snack for those on a low-GI diet, though you can also use sugar or honey in its place.

Adjust the quantities to your liking, but here’s what worked for me when I made the recipe last night:

250ml skim milk
14 medium strawberries, hulled and washed
Agave syrup, to taste

Put all ingredients in blender and process until mostly smooth. Taste and adjust sweetener as desired.

Breakfast Blizzard Smoothie

Posted in Drinks by

This was one of the first smoothies I ever made and I still love it. Just combine everything in a blender and process until smooth. Serves 2.

1 15-oz. can fruit cocktail (in juice)
1 cup plain or vanilla fat-free yogurt
1 cup orange or pineapple juice
1 banana
6-8 ice cubes