Butter chicken soup
1 large boneless skinless chicken breast, chopped into small chunks
1 finely chopped onion
1 tsp coriander
1 tsp cumin
1/4 tsp chilli powder
1 tsp grated fresh ginger
1 can tomatoes, chopped with juice
4 cups chicken stock
1/2 cup basmati rice
2 tbsp tomato paste
1 tbsp plain flour
2 tbsp brown sugar
1/4 cup lite evaporated milk
Spray large pot with oil and add chicken and onion. Stir constantly until chicken is sealed. Add the dried spices and ginger, then stir in tomatoes and chicken stock. When simmering pour in basmati rice and simmer for 10 minutes. Mix together tomato paste and flour and whisk this, a little at a time, into soup. Add brown sugar and evaporated milk. Season to taste with salt and ground pepper. (Recipe from Sophie Gray)
2 1/2 cups flour
3 tsp baking powder
1 tsp baking soda
3/4 cup sugar
3/4 cup chocolate bits (we like white chocolate)
1 cup milk
1/2 cup lite sour cream
125g butter, melted
2 eggs
1 tsp vanilla essence
1 cup raspberries (fresh or frozen)
Preheat oven to 180 C. Line muffin tray with paper cases.
Sift the flour, baking powder and baking soda into a large mixing bowl. Stir in sugar and chocolate.
Put milk, sour cream, butter, eggs and essence into a jug and whisk until combined. Pour into the dry ingredients and mix until just combined. Fold through raspberries. Spoon into muffin tray and cook for about 20 minutes in the preheated oven. Enjoy.
270g chocolate melts
2 Tbsp kremelta (solid vegetable fat)
1 1/2 cups chopped nuts
1/3 cup red glace cherries
180g mini marshmallows
Melt the chocolate and kremelta and add all the ingredients, taking care not to squash the marshmallows. Spread into a tin or put into mini cup cases like I did. I decorated with melted white chocolate and chopped red cherries. (This is a Destitute Gormet recipe for any NZ readers.)
175g butter
1/3 cup golden syrup
150g brown sugar
400g medium-sized rolled oats
Preheat oven to 180 C. Melt together the butter, golden syrup and brown sugar then mix in the oats. Press into a swiss roll tin (lined with baking paper) then bake for approximately 20 minutes until golden brown. Cool and cut into slices. Recipe from Sophie Gray.
2-3 mashed ripe bananas
1/4 cup oil
3/4 cup trim milk
1 large egg
1 tsp vanilla
2 cups self raising flour
2 Tbsp cocoa
1/2 cup sugar
1/2 cup chocolate chips
1/2 tsp salt
1/4 tsp baking soda
Mix together the mashed bananas, oil, milk, egg and vanilla. Sift over the top the flour, cocoa, salt and baking soda. Then add the sugar and chocolate chips. Fold all together until just mixed. Put mixture into 12 regular muffin pans lined with patty cases. Sprinkle extra chocolate chips over the top. Bake for 10-15 minutes at 210C.
- Mix a jelly packet with 1 Tbspn of gelatin and 1 cup hot water. Mix well and pour into container to set.
- Mix one can sweetened condensed milk with 2 Tbspns of gelatin, 1/2 cup cold water and 1/2 cup boiling water. Mix well and pour half of mixture over the set jelly layer and set in fridge. Reserve other half of mixture.
- Make another packet of jelly as in step 1 and pour over set condensed milk layer. Let jelly set in fridge.
- Once the jelly is set, pour the remaining condensed milk mixture over it and put in fridge to set.
- Make another packet of jelly as in step 1 and pour over and set.
1 banana (skin removed and frozen overnight)
1-2 cups frozen berries
1-2 Tbspn skim milk powder
Place the banana, berries and milk powder in a blender or food processor. Blend until smooth. You don't have add the milk powder but it helps to make it creamier. I also added a trickle of water to help it blend together. Keep in the freezer.
2 cups plain flour
1/2 tsp sea salt
1/2 tsp baking soda
1 1/2 cups chocolate chips/buttons
180 g butter, melted
1 cup brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 tsp vanilla essence
Preheat oven to 180 degrees Celsius. Line two baking trays. In a medium bowl, combine flour, salt, baking soda and chocolate chips. In another bowl, combine butter and both sugars. Whisk in the egg, egg yolk and vanilla essence. Pour into dry ingredients and stir to combine well. Place teaspoonfuls onto baking trays, flatten lightly with fingers or a fork. Bake in the preheated oven for about 12-15 minutes. Transfer to a wire rack to cool. Makes about 40-50 cookies.
225g (1/2 pd) butter
3/4 cup sugar
50g (2 oz) cornflour
275g (10 oz) flour
Cream butter and sugar until light and fluffy. Add sifted flour and cornflour. Roll into a long sausage, slice and place on baking tray covered with baking paper. Or roll out dough and cut shapes with cookie cutters. Bake at 150 degrees Celsius for approximately 15-20 minutes.
Three Ingredient Chocolate Mousse
200g 70% dark chocolate
2 cups cream
1 cup marshmallows
Carefully melt the chocolate, 1 cup of cream and the marshmallows together. (I do this in the microwave.) Allow to cool to room temperature. Beat remaining 1 cup cream and fold through the chocolate mixture. Pour into bowls and refrigerate until set. Recipe from Annabel Langbein.
