Grandma Recipes

Ingredients 2 teaspoons olive oil  4 pounds boneless chuck roast  1 onion, chopped  2 cloves garlic, minced  2 bay leaves  1 teaspoon salt  1/2 teaspoon freshly ground black pepper  Add all ingredients to list Directions Preheat oven to 325 degrees F (165 degrees C). Heat a heavy Dutch oven on top of the stove over medium high heat.  Add oil, and sear meat in the center of the pan for 4 minutes.  Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side.  Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper.  Return meat to pan, place remaining bay leaf on top of meat, and cover. Cook in the oven for 30 minutes at 325 degrees F (165 degrees C).  Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice...

Ingredients 235g/8½oz self-raising flour 255g/9oz caster sugar 20g/¾oz cocoa powder 1½ tsp baking powder 4½ medium free-range eggs, beaten 255g/9oz baking margarine 2 tbsp semi-skimmed milk For the icing 225g/8oz caster sugar 225g/8oz evaporated milk 240g/8¾oz plain chocolate, finely chopped 115g/4oz salted butter To decorate 75g/2½oz raspberries 30g/1oz roasted chopped hazelnuts 50g/1¾oz dark chocolate 50g/1¾oz white chocolate Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and line three 18cm/7in sandwich tins with baking paper. For the cake, sieve the flour, sugar, cocoa powder and baking powder into a large mixing bowl. Add the eggs and margarine and beat on high speed for 10 seconds using an electric mixer. Scrape down the sides to make sure everything is incorporated. Add the milk and mix for another 10 seconds on high until well combined. Divide the mixture evenly between the three sandwich tins and bake on the middle shelf of th...