This one is pretty simple and pretty delicious!
It's one of Steve's favourites and it's great with ice cream!
Ingredients:
1 cup flour
¾ cup brown sugar, firmly packed
2 tbsp cocoa
2 tsp baking powder
¼ tsp salt
½ cup milk
2 tbsp cooking oil
½ tsp vanilla
¾ cup brown sugar, firmly packed
2 tbsp cocoa
1 ¾ cups hot water
Method:
Place first group of ingredients in bowl, stir.
Add milk, cooking oil and vanilla. Stir well. Turn into Slow cooker.
Stir second amount of brown sugar and second amount of cocoa together well in bowl. Add hot water. Mix.
Pour carefully over batter in slow cooker. Do not stir. Cover. Cook on High for about 2 hours until wooden pick inserted in centre comes out clean.
Monday, February 21, 2011
Monday, February 14, 2011
Valentines Choc Lava Cakes
Ok, I've made these before but I told a few people I would upload pictures when I made them for Valentines day.
So here they are, choc lava cakes, solid chocolate lid (which I did way too thick), whipped cream and ice cream.
Beef Wellington
My own special Valentines dinner I cooked for myself, because Steve doesn't eat meat!
I made 3 of these, partly because I cooked dinner for Shane our new house mate as well, and because there was 3 pieces of steak in the pack I bought!
Ingredients:
Ready Rolled Puff Pastry
3 Good Quality Steak cuts - I used rib fillet
1 egg - beaten
Salt & Pepper
Paprika
Sauce:
1 small onion - sliced very finely
1 glove garlic - crushed
2 tbsp worchestershire sauce
1/4 cup beef stock
plain flour (for thickening)
1 tbsp butter
parsley
Method:
Pre-heat oven to 180.
Season fillets generously with salt, pepper and paprika.
In a very hot pan, fry fillets each side to seal, set aside to cool.
Turn heat down, add butter and cook onion, add garlic. Season with salt, pepper and paprika, add parsley, stock and worcestershire. Cook through, sprinkle with flour to thicken.
Allow to cool.
On sheet of puff pastry spread sauce where fillet is to sit in the middle, place fillet on pastry, brush with beaten egg, fold pastry in, place on oven sheet seam side down, brush pastry with egg and sprinkle lightly with paprika.
Place in oven for 30-40 minutes.
Seriously, this was delicious!
The fillets just fell apart when touched with a fork.
The sauce ended up like a dianne/onion chutney.
And here's a photo....
I made 3 of these, partly because I cooked dinner for Shane our new house mate as well, and because there was 3 pieces of steak in the pack I bought!
Ingredients:
Ready Rolled Puff Pastry
3 Good Quality Steak cuts - I used rib fillet
1 egg - beaten
Salt & Pepper
Paprika
Sauce:
1 small onion - sliced very finely
1 glove garlic - crushed
2 tbsp worchestershire sauce
1/4 cup beef stock
plain flour (for thickening)
1 tbsp butter
parsley
Method:
Pre-heat oven to 180.
Season fillets generously with salt, pepper and paprika.
In a very hot pan, fry fillets each side to seal, set aside to cool.
Turn heat down, add butter and cook onion, add garlic. Season with salt, pepper and paprika, add parsley, stock and worcestershire. Cook through, sprinkle with flour to thicken.
Allow to cool.
On sheet of puff pastry spread sauce where fillet is to sit in the middle, place fillet on pastry, brush with beaten egg, fold pastry in, place on oven sheet seam side down, brush pastry with egg and sprinkle lightly with paprika.
Place in oven for 30-40 minutes.
Seriously, this was delicious!
The fillets just fell apart when touched with a fork.
The sauce ended up like a dianne/onion chutney.
And here's a photo....
Friday, February 11, 2011
Molten Lava Cakes
Ok these are freakin delicious!!!
I bought ''poach pods" today because Robins Kitchens had them on sale for 4 for $10 instead of $19.95 for 2!! Couldn't pass it up!
So not only do these little silicone pods do poached eggs (perfectly too apparently) but you can use them as silicone baking molds as well!
So I used them as my trial run for my Valentines Lava Cakes (which are going to be made in my heart cupcake molds).
Anyway, here is the delicious recipe!!
Ingredients:
113g dark compounded cooking chocolate
113g butter - cubed
2 eggs
1/3 cup sugar
1/4 cup plain flour
Method:
1. Melt chocolate in double boiler. Preheat oven to 180c.
2. Beat eggs and sugar in a mixing bowl until light and fluffy.
3. Once chocolate is melted, remove from heat and stir through butter until melted.
4. Add chocolate/butter to egg mixture, add flour and stir until well combined - gently mix, you want mixture to remain light and airy.
5. Grease 4 ramekins and fill to 3/4 full.
6. Bake in oven for 10-15 minutes, depending in size/gooieness.
Serve hot with ice cream/thickened cream.
I bought ''poach pods" today because Robins Kitchens had them on sale for 4 for $10 instead of $19.95 for 2!! Couldn't pass it up!
So not only do these little silicone pods do poached eggs (perfectly too apparently) but you can use them as silicone baking molds as well!
So I used them as my trial run for my Valentines Lava Cakes (which are going to be made in my heart cupcake molds).
Anyway, here is the delicious recipe!!
Ingredients:
113g dark compounded cooking chocolate
113g butter - cubed
2 eggs
1/3 cup sugar
1/4 cup plain flour
Method:
1. Melt chocolate in double boiler. Preheat oven to 180c.
2. Beat eggs and sugar in a mixing bowl until light and fluffy.
3. Once chocolate is melted, remove from heat and stir through butter until melted.
4. Add chocolate/butter to egg mixture, add flour and stir until well combined - gently mix, you want mixture to remain light and airy.
5. Grease 4 ramekins and fill to 3/4 full.
6. Bake in oven for 10-15 minutes, depending in size/gooieness.
Serve hot with ice cream/thickened cream.
Oh, and seriously, buy some Poach Pods!!!
Thursday, February 3, 2011
Chicken, Pumpkin & Pine Nut Pasta
Firstly, this I actually made up tonight on the spot, I'm delighted with how it turned out. So measurements will be rough, also I used a chicken seasoning I got from Coles - Kentucky Style Seasoning.
Pumpkin - diced (approx 1 cup)
Pasta
Pine nuts - toasted
Chicken:
350g Chicken Tenderloins - diced
Kentucky Style Seasoning (approx 1/2-1 tsp)
1/2 tsp paprika
1 tbsp flour
1 tbsp oil
Sauce:
2 tbsp butter
2 tbsp flour
1/2 tsp garlic granules
black pepper to taste
1 1/2 cups Milk
Method
1. Preheat oven to 180 (fan forced), cook pumpkin until tender and cooked through.
2. Mix chicken & seasonings in a bowl - set aside for 10-15 minutes to marinate.
3. Meanwhile - boil water to cook pasta.
4. Sauce: Melt butter in small sauce pan, add flour, whisk and cook until mixture bubbles, gradually add milk and whisk until smooth, add garlic and pepper and simmer over very low heat until thickened. Stir through pasta.
5. Toast pine nuts in fry pan and set aside.
6. Pan fry chicken until golden and crisp.
7. Serve chicken, pumpkin and pine nuts over pasta.
Pumpkin - diced (approx 1 cup)
Pasta
Pine nuts - toasted
Chicken:
350g Chicken Tenderloins - diced
Kentucky Style Seasoning (approx 1/2-1 tsp)
1/2 tsp paprika
1 tbsp flour
1 tbsp oil
Sauce:
2 tbsp butter
2 tbsp flour
1/2 tsp garlic granules
black pepper to taste
1 1/2 cups Milk
Method
1. Preheat oven to 180 (fan forced), cook pumpkin until tender and cooked through.
2. Mix chicken & seasonings in a bowl - set aside for 10-15 minutes to marinate.
3. Meanwhile - boil water to cook pasta.
4. Sauce: Melt butter in small sauce pan, add flour, whisk and cook until mixture bubbles, gradually add milk and whisk until smooth, add garlic and pepper and simmer over very low heat until thickened. Stir through pasta.
5. Toast pine nuts in fry pan and set aside.
6. Pan fry chicken until golden and crisp.
7. Serve chicken, pumpkin and pine nuts over pasta.
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