Bolo Recipes

BRAZILIAN CARROT CAKE WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 350F
• Grease and flour a bundt cake pan (a sheet pan is OK, too, if you don't have a bundt pan.)
• Sift the flour, baking powder and salt into a large bowl and whisk to combine, set aside
• Using a blender, crush the carrots
• Scrape the sides of the blender cup, then add the sugar and blend until creamy
• Scrape the sides of the blender cup, then add the oil and blend until smooth
• Crack the eggs into a small bowl, add the vanilla and whisk until combined
• Pour egg mixture into the blender and pulse (2-3 times) to combine with the carrot cream (do not over mix)
• Pour the carrot cream into the bowl with the dry ingredients and fold until well combined
• Pour into the greased pan and bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean (about 35-40 mins)
• Move the cake pan to a cooling rack and let it cool for about 10 mins, then remove the cake from the pan and let it cool in the rack
• Add all ingredients to a small saucepan and bring to a simmer, whisking consistently.
• Pour the sauce over the cake while still warm

PORTUGUESE BOLO LEVEDO

Steps:

• In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside until foamy, about 10 minutes.
• Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour and milk until the dough comes together. Stir in the butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes.
• Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1cm (1/2 in) thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to sit for 1 1/2 hours.
• Place the cakes in a heavy ungreased frying pan, and cook over low heat. Fry the cakes on each side until golden.

THE BEST SPAGHETTI BOLOGNESE RECIPE

Steps:

• Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
• Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
• Add the 75g grated parmesan, check the seasoning and stir.
• When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.