Thursday, September 17, 2015

Gooey Choc/Caramel Banana Muffins



Makes 12

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1 cup self-raising flour
3/4 cup plain flour
1/4 cup caster sugar
60g butter, melted, cooled
1 cup milk
1 egg, lightly beaten
1 teaspoon vanilla essence
pinch of salt
1 cup mashed banana
3 mini Mars Bars, cut into 4 slices

Do This -

  1. Preheat oven to 190°C/170°C fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.
  2. Combine flours, salt and sugar in a large bowl. Make a well in the centre. Add butter, milk, egg and vanilla. Mix until just combined. Fold in banana.
  3. Spoon mixture evenly between paper cases. Press one Mars Bar slice into the middle of each muffin. 
  4. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.

Tuesday, September 15, 2015

Easy Lo Mein


Serves 4

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300g noodles (eg egg or hokkien)
1 tablespoon olive oil
2 cloves garlic, minced
2 cups mushrooms, sliced
1 red capsicum, sliced thinly
1 carrot, sliced thinly
1/2 cup snow peas
3 cups baby spinach

For the sauce:
2 tablespoons soy sauce, or more, to taste
1 teaspoon fish sauce
1 tablespoon lime juice
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon grated ginger
1/2 teaspoon chili flakes, or more, to taste


Do This -

  • In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and chili; set aside.
  • In a large pot of boiling water, cook egg noodles according to package instructions; drain well.
  • Heat olive oil in a wok over medium high heat. Add garlic, mushrooms, capsicum and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
  • Stir in egg noodles and soy sauce mixture, and gently toss to combine.
  • Serve immediately.

Recipe found here.

Tuesday, September 1, 2015

Chocolate Crackles (without Copha!)



makes 24


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3 cups Rice Bubbles
250g chocolate buttons
1 tablespoon Nutella
1 - 2 tablespoons coconut (to taste)


Do This -

  1. Pour the Rice Bubbles into a large mixing bowl. Add the coconut.
  2. Melt the chocolate buttons and Nutella in a saucepan over a low heat until it is smooth and silky.
  3. Pour the chocolate mixture over the Rice Bubbles.
  4. Mix well and spoon into patty papers.
  5. Cool in the fridge for around 10 minutes.