Guilty and Creamy!

Chifferi Rigati With Cheese

Ingredients
 2 cups, chifferi rigati
 2 tablespoons, butter
 2 tablespoons, all-purpose flour
 2 and a half cup, milk
 ¼ cup cream
 ½ cup, cheddar cheese, grated
 ¼ cup, mozzarella cheese, grated
 ¼ teaspoon, sage leaves, finely chopped (optional)
 Salt and pepper to taste
 Sage leaves, dried oregano, chilli flakes for garnish (optional)

Method

•  Cook pasta as per packet instructions.
•  In a pan, melt butter, add flour and mix very well making sure that there are no   lumps. 
•  Add milk and whisk thoroughly until it’s blended and there are no lumps in it.   Simmer for a minute.
•  Add sage, cream cheddar cheese, mozzarella cheese; season with salt and   pepper and mix. Cook for another minute until the cheese melts and it is rich   and creamy.
• Add boiled pasta and mix well. Dish out in a bowl, garnish with some oregano, chilli flakes and sage. Serve hot.

Prune Chocolate cake

Prune Chocolate cake

Ingredients
 2 cup all-purpose flour
 1 large egg, beaten
 6 tbsp butter (90g), cut into cubes
 1 ¼ cup of boiling water
 1/3 cup dark brown sugar
 1 tsp baking powder
 ½ tsp baking soda
 1 cup chopped pitted prunes
 1/2 cup chopped dark chocolate

Method

• Grease a 9 inch round cake tin with butter and line the base with parchment paper. Pre-heat your oven to 170 degree celsius.
• In a medium bowl, combine prunes, butter and boiling water and mix well. Let it stand at room temperature until its cools. 
• Sift flour, baking powder, baking soda and salt in a large bowl. With a wire whisk, stir sugar in.
• Once the date and water mixture reaches room temperature, stir in a beaten egg but make sure water is not hot else egg will get poached.
• Stir wet ingredients into the flour mixture and mix with spatula just until the  flour is moistened and no lumps of flour remain in the batter.
•  Add the chocolate and mix well.
•  Pour batter into the prepared tin. Bake for about one hour or until the toothpick   inserted in the centre comes out clean.
•  Cool the cake on a wire rack at room temperature before covering with the   chocolate ganache or serve it just like that.