Chon Wang, a clumsy imperial guard trails Princess Pei Pei when she is kidnapped from the Forbidden City and transported to America. Wang follows her captors to Nevada, where he teams up with an unlikely partner, outcast outlaw Roy O'Bannon, and tries to spring the princess from her imprisonment.

The untold story of Katherine G. Johnson, Dorothy Vaughan and Mary Jackson – brilliant African-American women working at NASA and serving as the brains behind one of the greatest operations in history – the launch of astronaut John Glenn into orbit. The visionary trio crossed all gender and race lines to inspire generations to dream big.

Ingredients:

olive oil
1 tsp black mustard seeds
1 white onion, finely chopped
½ tsp garlic paste
½ tsp ginger paste
2 red chillies, finely chopped
1 tsp baharat
½ tsp ground turmeric
1 tomato, diced
200g red lentils
400ml tin coconut milk
1 tsp salt
Juice of 1 lemon
Crispy fried onions, to serve (optional)

Method:

Coat the base of a medium-large pan with a thin layer of oil, add the mustard seeds and fry over a medium-high heat for 2 mins until they start to pop.

Add in the onion, garlic, chillies, baharat and turmeric, and sauté until the onions begin to turn light brown. Add in the tomatoes and sauté until they soften.

Add in the lentils, coconut milk, 1 ltr water and the salt, and simmer over a medium heat for 30 mins until thickened and the lentils are cooked. Add in the lemon juice and simmer for a further 5 mins.

To serve, either purée the soup or leave it as it is for more texture. You can also serve with crispy fried onions on top, if you like.

Article from: https://realfood.tesco.com/recipes/dhal-soup.html

Ingredients:

For the Swiss Roll

1/2 cup flour
1/3 cup cocoa powder plus 3 Tablespoons
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup white sugar
1 teaspoon vanilla extract
2 1/2 Tablespoons oil

For the Filling

1/2 cup unsalted butter, room temperature
8 oz marshmallow fluff
1 cup powdered icing sugar
2-3 Tablespoons cream or milk
1/2 cup cherries, optional
For the ganache:
3 oz semi-sweet chocolate, chopped
1/3 cup heavy whipping cream, 35%
1 Tablespoon butter

How to Make a Chocolate Roll Cake:

For the Chocolate Sponge Cake:

Preheat the oven to 350F. Line a 10″ x 15″ jelly roll pan with parchment paper.

In a small bowl, whisk together the flour, 1/3 cup cocoa, baking powder and salt. Set aside.

In a large bowl, use an electric mixer to beat the eggs and sugar together until pale and frothy, about 2 minutes. Add the vanilla and oil.

Slowly add the dry ingredients to the egg mixture and mix until just incorporated.

Pour the batter into the prepared jelly roll pan and bake for 11-13 minutes or until the top is fully set and springs back when you touch it.

Place a large piece of parchment paper (or clean kitchen towel larger than the jelly roll pan) on the counter. Dust with remaining 3 tablespoons cocoa powder.

Immediately after removing the cake from the oven, carefully invert it onto the parchment paper on the counter.

Remove the pan and peel off the parchment paper that lined the pan. Roll the cake & parchment paper/towel dusted with cocoa. Set aside to cool as you prepare the frosting.

For the Marshmallow Frosting:

Beat the butter for two minutes then add in the marshmallow fluff.

Beat in the powdered sugar, then the cream 1 tablespoon at a time until the mixture is thick. (Add in a little more powdered sugar if it gets too thin.)

Mix in cherries, if using.

Unroll the cooled cake and add a generous coat of frosting, leaving about 1/2″ free of frosting along the edges.

Roll the cake back up (without the parchment) and place the seam side down.

Refrigerate for 30 minutes or overnight.

For the Ganache:

Add the chocolate, cream, & butter to a heat-proof bowl.

Microwave on medium heat for 30-second intervals, stirring between each. When the chocolate is almost melted, whisk until smooth.

Place the cake on a wire rack with a cookie sheet underneath to catch the drippings. Pour the ganache over top of the cake roll.

Once the ganache stops dripping, place the cake in the fridge to set the ganache.

Optionally dust with powdered sugar or chocolate shavings before serving.

Article from: https://sugarspiceandglitter.com/chocolate-roll-cake/

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