Chocolate Crinkles

Chocolate Crinkles


1 ¾ cups (437ml) flour
¾ cup (180ml) cocoa powder
1 tsp (5ml) baking soda
 cup (200ml) brown sugar
½ cup (125ml) oil cup
 3/4 cup (90ml) margarine
1 egg
1 tsp (5ml) vanilla
½ cup (125ml) powdered sugar

Beat brown sugar and margarineoil until well blended, add egg and vanilla. Add sifted dry ingredients, cover and chill till firm. Roll dough into 1” balls, roll in powdered sugar. Place on ungreased cookie sheets. Bake at 350 for 10 mins.

Mud cake

Mud Cake


3 cups (750ml) flour
1 ½ cups (375ml) sugar
2 tsp (10ml) baking soda ( bicarb)
½ cup (125ml) unsweetened cocoa
2 tsp (10ml) vanilla
2/3 cup (200ml)canola oil
2 Tbs (50ml) vinegar
2 cups (500ml) water



Sift dry ingredients into large mixing bowl. Whisk together liquid ingredients and quickly stir into the dry mixture. Pour into a greased 13” by 9” pan and bake at 350 for 30 minutes.

Shasushka

Shasushka

1 large red or yellow capsicum (bell pepper), chopped
1 large onion, chopped
2 tsp crushed garlic
1 can chopped tomato
1 - 2 Tbsp tandoori paste
salt and pepper to taste
4 eggs

Saute capsicum, onion and garlic in a little oil a large frying pan.  I use olive oil and then use a low heat.  Stir in tandoori paste when onions are nice and soft, but not brown, and add tomatoes Taste and adjust seasoning.  Simmer for about five minutes to thicken and meld flavours.  Form four indentations and drop in four eggs.  Cover and cook until eggs are cooked to your liking.  This keeps in the fridge and heats up surprisingly well.

Italian style meatloaf

Italian Style freeform meatloaf

1Kg  (2lbs) minced (ground) Beef
1 Onion, finely chopped
1 cup finely grated zucchini    
I cup finely grated carrot     
1 Tbsp crushed Garlic 
 2 eggs, beaten    
1/2 cup breadcrumbs or oats 
1 tsp dried Italian herbs
1 tsp lemon pepper seasoning 
200g (4oz) feta cheese, crumbled - optional   
3 Tbsp tomato paste    
1/4 cup red wine

Place all ingredients except the meat and eggs in a large bowl and mix gently but thoroughly together.  Add extra salt and pepper if needed.  Add eggs and meat and mix again.  Form into an oblong shape and place on a baking paper lined cookie sheet.  Bake at 180*C 350*F for about 1 1/2 hrs.  I always roast some vegetables at the same time to serve alongside, and make full use of the oven.  Roasted mushroom, carrots, and potatoes are nice.

Curried chickpea stacks

Chick pea patties:

1 large onion, peeled and finely chopped

3 cloves garlic, peeled and finely chopped

1 Tbs grated fresh ginger

½ cup finely grated carrot

½ cup finely grated pumpkin

1 tsp cumin

1 Tbs mild and spicy curry powder

400g tin chickpeas, rinsed and drained

½ cup regular oats

2 eggs.

Rice Pilaf:

½ cup basmati rice

½ cup yellow split peas

 1 tsp turmeric

1 cup vegetable stock

½ cup mixed dried cake fruit

1 large eggplant

1 cup baby spinach leaves, washed and dried

½  cup greek yoghurt

2 Tbs olive oil

For patties, blitz oats in food processor until finely chopped, add chickpeas and process until almost smooth.  Add in other pattie ingredients and blend until mixed together.  Form into 8 patties(using wet hands) and place in fridge for at least an hour to chill and firm.

For rice pilaf place rice, peas, turmeric and vegetable stock in rice cooker and start, or bring to the boil and then simmer in a pot for 30 – 40 minutes.  When cooked, fluff rice with a fork, and stir in dried fruit. Let sit covered for 10 minutes.

 Slice eggplant into 8 slices, then sauté in a little olive oil until crispy and brown.  Keep warm in oven.  Sauté on medium in a little olive oil for about 10 minutes each side, until firm and golden.

To assemble, divide the rice between plates, then add spinach on top, then eggplant, then pattie and finally a dollop of yoghurt.

Better than Chicken nuggets

500g ground chicken
1/2 onion, grated
1 carrot, finely grated
1/2 capsicum finely chopped
1 Tbs finely chopped herbs
1 Tbs greek yoghurt
2 eggs
1 potato, baked peeled and mashed
salt and pepper to taste

Mix all together and divide evenly between 12 greased muffin cups (I use the silicone ones).  Bake for 20 minutes at 200*C

Jamies stir fried vegetables

1tsp chopped garlic
1 tsp chopped chili
3 spring onions
1 red onion
1 handful snow peas
4 large mushrooms
1/4 head of cabbage
1 tin water chestnuts
rice bran oil
2 tsp soy sauc
1 tsp sesame oil
1 tsp sesame seeds

Heat rice bran oil in a wok, stir fry chili and garlic until fragrant, then add remaining vegetables.  Stir fry for a few minutes until tender crisp then add soy sauce, sesame oil and seeds.  Season with salt and pepper if desired.