Thursday, September 17, 2015

Gooey Choc/Caramel Banana Muffins

Makes 12

Get This -

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

Image found here

Serves 4 - 6

Get This -

250g chicken breast, thinly sliced (optional)
500g fresh lo mein egg noodles
1 tablespoon oil
1 clove garlic, minced
1 - 2 cups mushrooms, sliced
3 - 4 cups cabbage, shredded
1 red capsicum, sliced thinly
1 carrot, sliced thinly
2 spring onions, finely sliced
2 cups bean sprouts
1 - 2 red chillies, finely sliced (optional)

For the sauce:
2 tablespoons soy sauce, or more, to taste
2 teaspoons brown sugar
1 teaspoon sesame oil
1 teaspoon ground ginger
1/2 teaspoon chilli flakes, or more, to taste

Do This -

  • In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and chilli flakes; set aside.
  • Cook egg noodles according to package instructions; drain well.
  • Heat oil in a wok add oil and stir fry chicken until opaque, remove from pan.
  • Add garlic, mushrooms, cabbage, capsicum and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spring onions and sprouts.
  • Return chicken, stir in egg noodles and soy sauce mixture, and gently toss to combine.
  • Serve immediately.

Tuesday, September 1, 2015

Chocolate Crackles (without Copha!)

makes 24

Get This -

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.