Thank you to all who attended the opening of the Waitakere Slow Food Photographic Award on 22 September 2008.
We had a great evening with wines provided by Coopers Creek and a Potato based menu:
Petite and Perlas potato canapés with sour cream and red caviar
Roast potato rolled canapés with rocket salad and gorgonzola piccante cheese
4 types of Focaccia with potatoes (just potato, potato and pesto, potato and Moroccan seasoning, and potato and cheese)
2 types of Spanish Tortillas (potato and red onion, and potato, spring onion and cheese)
Rich Potato and Chocolate Cake
Potato and corn meal gluten free soft biscuits
Keep scrolling down for the Rich Potato and Chocolate Cake recipe.
It was great to see such a variety of entries exhibited and on behalf of Slow Food Waitakere I would like to thank the artists who submitted a photo, and congratulate the winners:
Jill Jessop – K Road, 1970 (Society)
Thank you also to the Judge for the event, photographer John Chapman, to Lopdell House gallery manager Lesley Smith, Public Programmes Coordinator Mels Barton, and all the staff at the Lopdell House for their great support.
The event was possible thanks to the generosity of
A.S. Wilcox, Ecopac, and Fujifilm.
The exhibition will run until 16 November 2008.
Lopdell House Gallery
418 Titirangi Rd
Ph 09 817 8087
800 g potatoes
400 g sugar
3 tbsp cocoa
1 tsp ground cinnamon
50 ml Cointreau liquor
5 free range eggs
200 g self rising flour
2 tbsp candied citrus peels
For the chocolate ganache
250 g dark chocolate
250 ml cream
Candied citrus peels to decorate.
Peel and cut the potatoes. Boil until soft, and then place into a food processor with the butter. Mix until smooth. Add the rest of the ingredients, one at the time, and always mixing between additions. Fold in the citrus peels at the end. Line two 23 cm round cake tins (or equivalent size square tins) with baking paper. Divide the mixture between the two cake tins and bake in a pre-heated oven at 180°C for approximately 30-35 minutes. Take out of the oven but let the cakes cool completely in the tins before moving them it onto a serving plate. To make the ganache: gently melt the chocolate with the cream at bain-marie (double boiling). Spread the ganache over the cakes and sprinkle with some more citrus peels.
Serve cold, cut into very small pieces.
Recipe copyright © Alessandra Zecchini 2008