Asparagus with saffron chilli cheese sauce

8 fresh asparagus
1 gram saffron
3 fresh red chillies
2 tbsps butter
1 cup fresh cream
1/2 cup cheese, grated
Salt to taste
5-6 black peppercorns, crushed
Satay sticks as required

Trim and cut asparagus into six-inch pieces. String them onto the satay sticks.
For the sauce, chop two red chillies.

Heat two tablespoons of butter in a pan, add red chillies and sauté. Add fresh cream and mix. Cook till slightly reduced. Add saffron and cheese and cook on low heat till it thickens.

Heat the remaining butter in a grill pan and place the satay sticks with asparagus on it. Grill the asparagus, turning the sticks from time to time. As the asparagus is getting cooked sprinkle salt and crushed black peppercorns. Take care not to overcook the asparagus.

When done, place the asparagus neatly on a serving plate. Pour the saffron chilli cheese sauce over and garnish with a slit whole fresh red chilli. Serve immediately.

Dark chocolate orange cake

1 cup dark chocolate, grated
1 tbsp orange zest, chopped
2 tbsps orange marmalade
1 1/2 cups refined flour (maida) + 1 tbsp
3/4 cup butter, softened
1 cup brown sugar
3 eggs, beaten
2 tsps baking powder
2/3 cup milk
1/3 cup almonds, flaked

Preheat oven to 180°C. Line and grease an eight-inch round baking tin.
Take butter and brown sugar in a bowl and cream till light.

Add orange zest, orange marmalade and mix well. Add grated chocolate and mix well.
Beat eggs till light and fluffy. Add some of it to the butter-sugar mixture and mix with a light hand.
Sieve refined flour and baking powder into the bowl and mix. Add some more eggs and mix.
Add the remaining eggs, milk, almond flakes and mix.
Transfer into the greased tin and bake in the preheated oven at 180°C for forty minutes.
Remove from the oven and cool the cake over a rack. Slice and serve