Chocolate covered banana cake

Ingredients:

• 2 sticks unsalted butter, softened
• 12 cups light brown sugar
• 5 eggs
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 very ripe large bananas, mashed 
• 2 cups low fat milk
• 5 cups all-purpose white flour
• 12 cups heavy cream
• 13 cups sugar 
• 4 tablespoons corn syrup
• 5 ounces unsweetened chocolate
• 3 sticks unsalted butter
• 2 teaspoons vanilla extract
• 1 teaspoon kosher salt

Method of preparation:

1. Preheat oven to 200°. Grease two 10-inch round cake molds, line with parchment paper; grease paper with one stick unsalted butter.

Making the banana cake:

1. In mixing bowl add butter and sugar; beat using electric mixer until fluffy, about 5 to 7 minutes. One at a time add the eggs. Beat after each addition, until the mixture is well combined. In this mixture add baking powder, bicarbonate soda (baking soda) and kosher salt.
2. Add the previously mashed bananas, reduce the speed of the electric mixer to medium and continue beating until you incorporate the bananas in mixture. Add milk and flour and mix until mixture is smooth enough.
3. When you've prepared the complete mixture, prepare the cake molds, i.e. spoon butter in both. 
4. Bake banana cake layers until they are springy to touch, for about 40 minutes up to one hour maximum (it depends on the oven you’re using). When layers are baked cool them in molds on a rack for 20 minutes, and after that turn out the molds and let the layers cool completely. 

Meanwhile prepare the frosting:

1. In medium saucepot, add cream, sugar and corn syrup, bring them to boil. Reduce heat and simmer, stirring occasionally, for approximately 10 minutes. 
2. Remove mixture from heat and add chocolate, banana extract and butter; stir until completely smooth. Stir in vanilla extract and salt and then pour mixture into a medium bowl set in a larger bowl of ice water.
3. Beat fudge with a handheld electric mixer until it's shiny and thick.
4. Set 1 cake layer to a dessert serving platter. Frost the first layer with 2 cups fudgy chocolate frosting, then top with second layer and spread remaining chocolate and banana frosting over top and sides of the banana cake.

Because you cannot find this kinda cake in a bakery, you are gonna have to make it yourself. If you need more help or more detailed instructions, you are gonna have to visit our Facebook Fan Page.

Leek And Potato Soup Recipe

This leek and tomato soup is incredibly simple to make and you only need a few ingredients.
This rich leek and tomato soup with loads of flavor blends the flavors of garden fresh leek and oven roasted tomatoes and it is light and fresh, plus it freezes really well too.
If you want a warming tasty yet healthy soup this is the right choice for you. You can serve it either for lunch, breakfast or dinner.

Ingredients:

Serves: 4

• 100 g butter
• 2 cloves garlic, chopped
• 2 small onions (or one big), chopped
• 2 large leeks, chopped
• 4 medium potatoes, peeled and diced
• 1000 ml chicken stock
• small handful chopped fresh parsley
• 1 bouquet garni
• Salt and freshly ground black pepper
• 2 vegetable stock cubes

Method of preparation:

Time for preparing: 15 minutes

Time for cooking: 40 minutes

Total time: 55 minutes

1. Dissolve the butter in a large saucepan over medium heat, and sauté 2 cloves garlic and 2 small onions for a few minutes stirring frequently.
2. Add the remaining ingredients and bring to the boil. Simmer for half hour. Remove the bouquet garni and purée soup with a blender. Add cornflour to thicken the soup if it is too thin. Serve the soup along with buttered bread.

Tip: 

1. When you are puréeing the soup, you can chop the leeks very roughly, also onions and potatoes - don't waste your time getting them to be equal in size!
2. Make this soup kosher by replacing butter with olive oil and chicken stock with vegetable stock.

1. I made this soup yesterday for breakfast and it turned out wonderful. It was very easy to make. This leek and tomato soup is truly delicious; I didn’t purée it when it was finished though because I prefer the soup chunky. Try this soup, you will not be disapointed!

If you feel grateful about this recipe then like this Zomicks recipe on the bottom. A follow would also be nice.

Stay tuned, more recipes are coming!!!

Olive bread

This deliciously moist olive bread easy is quick to make. It does well with soups or chilli con carne. It’s good with a hearty bowl of soup or cheese and pickles. I use just enough wholemeal flour to give it some flavour but not so much that it's heavy. I use an overnight starter to give it extra flavour.

Serve this olive loaf very fresh, cut into wedges. The mix of olives can vary to your own taste, or you can use just one kind. The ingredients are readily available from healthfood shops and the recipe is simplicity itself.

Ingredients:

• 8 cups bread flour
• 3 cups warm water
• 2 tablespoons kosher salt
• 3 tablespoons chopped fresh rosemary
• 3 tablespoons active dry yeast
• 2 tablespoons sesame seeds (optional)
• 2 teaspoons molasses
• 1 tablespoon olive oil
• 2 cups kalamata olives, pitted and chopped

Directions:

1. In a mixing bowl place water, yeast, and molasses; stir to mix. Let stand for a few minutes until mixture is creamy and foamy.
2. Add flour, about a cup at a time, until dough is too stiff to stir. Add olives and fresh herbs. Add olive oil and salt; mix.
3. Turn dough out onto a lightly floured surface. Knead. Add additional flour as needed to keep dough from becoming sticky. Place in well oiled bowl, and turn to coat the dough surface with olive oil. Allow dough to rise until doubled in volume, about an hour or more.
4. Punch the dough down, split into two pieces, and form into two round loaves. Place on greased baking sheet. Spray with cold water and sprinkle with sesame seeds if desired. Let loaves rise for 40 minutes to one hour.
5. Bake the bread at 200°C degrees for about 50 minutes, or until loaves are brown and sound hollow when tapped on the bottom.
6. This is a great flavored bread for sandwiches made with cured ham, or for the ultimate cheese toastie. It's great toasted and spread with cream cheese, nut butter or dipped in olive oil. This golden, crusty olive bread has a delicious, moist, close-textured interior. Olives give the bread a traditional flavour, while yeast and cream of tartar help to make the bread rise.

This recipe was provided to you by Zomick's Kosher Bakery, the best bakery listed on Urbanspoon.com. Be a good lad and vote a thumbs up there...