Black Forest Cake

Ingredients:
75 grams white flour
50 grams cocoa
100 grams butter
225 grams sugar
6 - eggs
2 teaspoons vanilla essence
800 grams cherries , black, stoned, canned
650 ml cream whipping
125 grams chocolate caraque
1 teaspoon arrowroot

Directions:

1. Drain the cherries into a sieve and reserve the syrup. Line and grease a deep 9 inch round cake tin. Put the butter in a bowl over a pan of warm water, beat until very soft.
2. Whisk the eggs and sugar together in a large bowl standing over a pan of simmering water until pale and creamy, and thick enough to leave a trail on the surface when the whisk is lifted. Remove from the heat and whisk until cool.
3. Sift the flour and cocoa together and then lightly fold into the egg mixture. Fold in vanilla essence and softened butter.
4. Turn the mixture into the prepared tin and tilt to spread evenly. Bake at 350F (150c) mark 4 for about 35-40 minutes until well risen, firm to touch and beginning to shrink away from the sides of the pan. Turn out onto a wire rack and leave to cool.
5. Cut the cake into three layers. Place one layer on a flat plate. Sprinkle about 3 tablespoons of cherry syrup over the cake. Spread a thin layer of cream over the soaked cake. Reserve a third of the cherries for decoration, scatter half the remainder over the cream.
6. Repeat layers of sponge, syrup, cream and cherries. Top with the third cake round and spoon over the remaining syrup.
7. Spread a thin layer of cream around the side of the cake. Press on the chocolate caraque, reserving some. Pipe whirls of cream around the edge of the cake and top each with a chocolate caraque.
8. Fill the centre with the reserved cherries. Blend the arrowroot with 3 tbsp cherry syrup. Place in a small pan; bring to the boil, stirring, for a few minutes until the mixture is thickened and clear. Brush the glaze over the cherries.
9. To make the chocolate caraque, melt the chocolate in a heatproof bowl standing over a pan of simmering water. Remove from the heat and spread out thinly on a marble slab or clean work surface. Leave to set until no longer sticky to touch.
10. Hold a large knife with both hands; push the blade across the surface to shave off long chocolate curls...

Baked Rigatoni and Sausage with Beans and Roasted Squash

INGREDIENTS (Nutrition)
1 1/2 pounds butternut squash - peel, remove seeds, and cut into 2-inch chunks
2 tablespoons olive oil, plus more for pan
6 stems thyme
6 cloves garlic, peeled
2/3 pound chicken Italian style sausage (remove from casing if uncooked)
1 (10 ounce) box frozen spinach, defrosted, and excess water removed
1 pound rigatoni pasta
2/3 cup chicken stock
1/2 cup grated mozzarella, divided
2/3 cup finely grated Pecorino Romano cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (15 ounce) can BUSH'S® Great Northern White Beans, drained and rinsed
1/4 cup breadcrumbs
3 tablespoons heavy cream
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DIRECTIONS
Preheat oven to 400 degrees F. Place water for the pasta on to boil. Lightly oil a 9-by-13 inch gratin or baking dish.
On a large baking sheet or roasting pan, toss squash with 1 tablespoon of the olive oil. Scatter thyme and half of the whole garlic cloves over the squash. Season with salt and pepper. Roast in the oven for about 20 to 25 minutes until squash is tender, but not mushy.
Meanwhile, in a large skillet set over medium high heat, heat remaining tablespoon of the oil. Add sausage and cook, stirring frequently until meat is fully cooked and no longer pink.
Lower heat to medium and add remaining whole garlic cloves and spinach, saute for 1 minute then remove garlic if desired. Season lightly with salt and pepper.
When squash has finished cooking remove from oven and remove garlic cloves and thyme stems if you prefer. Add squash to the sausage and spinach mixture.
Reduce oven to 375 degrees F.
Boil pasta, and drain about 2 minutes before the package directions suggest, so pasta is still a little firm. Toss drained pasta with sausage mixture.
Add stock, 1/4 cup of mozzarella, 1/3 cup of Romano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add Great Northern Beans and gently toss.
Transfer to prepared gratin or baking dish and top with breadcrumbs, remaining 1/4 cup of grated mozzarella and 1/3 cup of Romano. Drizzle with heavy cream (or olive oil).
Bake for 25 minutes, until heated through and crusty on top.

Ten Minute Enchilada Sauce

INGREDIENTS (Nutrition)
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
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DIRECTIONS
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.