Photos of the match
For a scholarly, yet sprightly, analysis of the game, please see Mr C's blog. Here are some photos:
Mr C and Ustadh Muhammad al-Khudary enjoying the match
Egypt's rather excessive crowd control measures. Apparently I whacked one of the policemen on the head with my inflatable mallet, but thankfully there were no repercussions.
This just gives you an idea of the sheer red white and black-ness of the
huge crowd at the game. Bikey has better pictures and a faster download time so I will let
her treat u to her pics when she finally gets round to it. Also, maybe she can tell you more about the journey home! What a nightmare that was..City Stars, anyone?
PS - I did my best to get this to align properly but it wouldn't, and I have homework to do
posted by Atia @ 8:38 am
5 comments
5 Comments:
Chocolate Fudge Cake
courtesy of Nigella (the words below are those of the original Domestic Goddess not me)
"I have a bad Amazon habit. You know the ‘when the going gets tough, the tough go shopping’ line? Well, the not-so-tough get their retail therapy online. Or I do: when I can’t sleep I start ordering books. And I comfort myself twice over by telling myself how useful they are, how they really help my work. I offer this recipe, adapted from a book that in itself soothes, Tish Boyle’s Diner Desserts, bought at 3am one unravellingly wakeful night, as proof.
This is the sort of cake you’d want to eat the whole of when you’d been chucked. But even the sight of it, proud and tall and thickly iced on its stand, comforts.
Serves 10. Or 1 with a broken heart
For the cake:
400g plain flour
250g golden caster sugar
100g light muscovado sugar
50g best quality cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
3 eggs
142ml/small tub sour cream
1 tbsp vanilla extract
175g unsalted butter, melted and cooled
125ml corn oil
300ml chilled water
For the fudge icing:
175g dark chocolate, minimum 70% cocoa solids
250g unsalted butter, softened
275g icing sugar, sifted
1 tbsp vanilla extract
Preheat the oven to 180C/350F/gas mark 4.
Butter and line the bottom of two 20cm sandwich tins.
In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended.
Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you’ll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed.
Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the KitchenAid a comforting presence in itself.
Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
To make the icing, melt the chocolate in the microwave – 2-3 minutes on medium should do it – or in a bowl sitting over a pan of simmering water, and let cool slightly.
In another bowl, beat the butter until it's soft and creamy (again, I use the KitchenAid here) and then add the sieved icing sugar and beat again until everything's light and fluffy. I know sieving is a pain, the one job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.
PS American conversion
American Ingredient Conversions:
2 2/3 cup all-purpose flour
3/4 cup plus 1 tablespoon granulated or superfine sugar
1/3 cup light muscovado or light brown sugar
1/4 cup best quality cocoa powder
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 eggs
1/2 cup plus 2 tablespoons sour cream
1 tbsp. vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
1/2 cup corn oil
1 1/3 cups chilled water
For the Fudge Icing:
3/4 cup (6 ounces) dark bittersweet chocolate, minimum 70% cocoa solids
1 cup plus 2 tablespoons unsalted butter, softened
1 3/4 cups confectioners' sugar, sifted
1 tbsp. vanilla extract
Oh Lord
"Serves 10. Or 1 with a broken heart"
so i shall expect one upon ur return inshaAllah.
xXx
Oh my goodness Umm Musa pleeeeeease save us some!!!
Also, Sarwath was saying yesterday that she was dreaming about your chocolate cake boz and praising it to the skies. Naveed's going to have a go soon - yay! Though my fats cells are worried.
Wassalam
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