ROC COFFEE RECIPES

Steps:

• Cut the vegetables into smaller pieces.
• Using a food processor, first grind the cloves, bouillon cubes, garlic, thymey and celery. If you overcrowd the machine with everything at one time, the smaller things will not grind properly.
• Now add the parsley, onions, scallions, shallots and bell pepper.
• Process until very fine.
• Add vinegar, oil and lime juice, if using.
• Process until smooth.
• Store in a glass jar in the refrigerator.

Steps:

• Preheat oven to 350 F.
• Spray a bundt pan very well with non stick spray.
• Sift the flour and add the salt, nutmeg and baking powder. Stir to combine.
• Using an electric mixer with the paddle attachment, beat butter and sugar on medium speed until combined.
• Increase the speed to high and beat an additional 3 minutes until very light and creamy.
• Add the eggs, one at a time, beating well, after each addition.
• Add rum and vanilla. Beat for about 2-3 minutes on high speed.
• Add half of the flour combination and beat for about 3 minutes on medium speed.
• Add half of the evaporated milk and beat for about 3 minutes on medium speed.
• Repeat and add the remaining flour and milk.
• Finally, on high speed beat another 1-2 minutes until the batter is light and creamy, almost a whipped cream consistency.
• Transfer the batter to the prepared cake pan.
• Bake for 50-60 minutes, until the cake is done.
• Test doneness with a toothpick inserted near the center of the cake. If it comes out clean, it’s time to remove the cake from the oven.
• Leave the cake in the pan for 15 minutes to cool.
• Then remove the cake from the pan and allow it to cool completely.
• Now it’s time to prepare the simple glaze.
• Sift the powdered sugar.
• Add the Cremas to the confectioner’s sugar and whisk well until well combined.
• While turning the cake, slowly drizzle the glaze over the cake.