Chocolate Self Saucing Puddings

Chocolate Self Saucing Puddings

45g butter
1/3 cup (80ml) milk
1/2 cup (110g) caster sugar
2/3 cup (100g SR flour)
200g dark chocolate roughly broken into chips
1 tab cocoa powder
1/3 cup (75g) firmly packed light brown sugar
1 tab cocoa powder extra
1 cup (250) boiling water.

1.  Grease four 1 cup (250ml) ovenproof dishes.
2. Melt butter with milk in medium saucepan.  Remove from heat, stir in caster sugar then sifted flour and cocoa.  Divide mixture between dishes.
3. Sift brown sugar and extra cocoa into a small bowl; spoon over pudding mixture in dishes.  Carefully pour the boiling water over mixture.
4.  Place dishes into oven and cook for about 20 minutes at 170 degrees.

Stand for a few minutes before serving with ice cream or cream (or both).

I had been having trouble with my self saucing pudding - for some reason it hadn't been working all that well.  This recipe is from my pressure cooker book but at the last minute I realised my dishes wouldn't fit so I bunged them in the oven.  The result was just perfect.  The extra chocolate made them.   You could also use milk chocolate or any of those yummy flavoured chocolate (orange mmmnn) for a Jaffa flavour

Green Curry (Chicken)

Cooking blogs are full of inspired, passionate cooks who are often very particular about cooking from scratch. This recipe is for those of us who are unorganised, bungling, half-assed cooks who still like to eat something nice.

I had planned to make a green chicken curry and had two chicken breasts thawed and waiting. I consulted my recipe book and placed my pestle & mortar on the bench. Oh dear.. Lots of ingredients missing... Being lazy I didn't want to go shoppping (again) so I dug a jar of Valcom paste from the nether regions of the fridge. It smelt ok so I thought 'why not'. Sorry Charmaine Solomon.

The back of the jar said to gently fry 3 tablespoons of it in a pan for a few minutes. I then raised the heat and added my sliced chicken.

Next add 400 ml coconut milk
2 tbsp fish sauce
2 tsp sugar

What, no coconut milk? I threw in a half a cup cream and about a cup of water and a teaspoon of coconut essence. Will this curdle?????

Add 200g cubed eggplant or other vegetables. Instead I added some market fresh mushrooms, capsicum, celery, snow peas, shallots - all sliced fairly finely (the way we like). I wanted to add a little garlic but mine had completely disappeared (I later found it in the fruit tray) so I completely sold out and added some from a jar (I swear I didn't buy it).

Then, having no integrity left whatsoever, I tossed in a tablespoon or two of Kikkoman Sesame Ginger and Soy Sauce. Again, from the door of the fridge.

I was expecting this to be a very ordinary meal indeed but, on tasting, it was actually one of the nicest things I've tasted in a while. I can only put it down to the very fresh vegies and the cream. We gobbled it all for lunch.

Uncle Bill's Malt Biscuits

Another Signature Recipe from UB. He hasn't made these for ages because he couldn't find the liquid malt. He's now rediscovered it at the Home Brewer's shop and has made a couple of batches now that we've remembered how delicious they are. The make the whole house smell fantastic.

8 oz sugar
8 oz butter
1 tablespoon golden syrup
1 tablespoon of liquid malt
2 1/2 good cups of SR flour

Cream butter and sugar very well. Add syrup, malt and then flour. Add peanuts and sultanas for extra taste. Bake at 180c until golden brown. Watch them carefully as they will burn quickly - must be all the sugar.

Uncle Bill's Condensed Milk Biscuits

These are one of Uncle Bill's standards. They're quick and easy, keep well and the whole family likes them.

1 cup caster sugar
8 oz butter (room temperature)
1 tin of condensed milk
3 cups SR flour

Cream sugar and butter very well. Add condensed milk and then flour. Then Bill usually divides the mixture into 3 lots and makes a variety by adding choc chips and/or cocoa, peanuts, coconut, sultanas - whatever you like. Bake at 180 C until golden brown. This recipe makes quite a few, they freeze well and they're delicious.

Herb and Pistachio Falafel

I was craving something relatively healthy but tasty last night and came across this recipe for herb and pistachio falafel. This is the best meal I've made in a really long time.

Can't recommend it highly enough!

New favourite blog

I have a new favourite blog for food inspiration. It might be a bit out there for those who love their meat and three veg, but for those of us looking to eat a little bit healthier, the author is a raw food advocate whose food definitely doesn't taste raw. I've made four recipes off My New Roots now - and had success with three:

• Kickin' Chickpeas - I am munching on these as I type.
• Mint Pea Dip - tastes like spring.
• Freezer Fudge - possibly the sweetest thing I have ever tasted, although I'll admit the ingredients cost me about $50...

The fourth recipe still tasted delicious - no bake brownies - but they look nothing like a brownie - they actually look like a pile of crumbs. But so long as my tupperware doesn't come open in my handbag, I'll still be able to take these to work - yum!

(spinach)