Rich Truffle Mud Cake (with Raspberry Coulis)

Serves 12-14

6 eggs
110g firmly packed brown sugar
400g good quality dark chocolate, melted & cooled slightly
250ml thick cream
80ml Cointreau (or liqueur of choice, e.g. rum, Frangelico)

Preheat oven to 180°C.
Grease deep 22cm-round cake pan & line base & side with baking paper.
Beat eggs & sugar in large bowl with electric mixer for about 5 min or until thick & creamy.
With motor running, gradually beat in barely warm chocolate until combined.
Using metal spoon, gently fold in combined cram & liqueur.
Pour mixture into prepared pan.
Place pan in baking dish & pour boiling water into baking dish to come halfway up side of pan.
Bake cake for 30 min.
Cover dish loosely with foil & bake for further 30 min.
Discard foil & cool in pan.
Turn cake onto serving plate, cover & refrigerate overnight.
Serve dusted with sifted cocoa powder, with double cream, fresh raspberries & raspberry coulis (see recipe below), if desired.
Will keep in fridge for up to 4 days in airtight container.

Raspberry Coulis

450-500g frozen raspberries, thawed
1/4 cup water
1/4 tsp salt
7-8 tbsp caster sugar
1 tbsp lemon, if desired

Place raspberries, water, salt & sugar in saucepan over medium-low heat & simmer until sugar has dissolved.
Transfer to blender or use stick mixer & puree until smooth.
Using mesh strainer, strain mixture into bowl, then push through rest of residue.
Discard seeds.
Refrigerate for min. 1-2 hours before serving.

Florentines

Jace said that these were the best he's ever tasted. I reckon they're pretty great too, and so easy.

Makes 18 approx.

3/4 cup (120g) sultanas

2 cups (60g) corn flakes

3/4 cup (110g) unsealed roasted peanuts, chopped finely

1/2 cup (125g) finely chopped glacé cherries

2/3 cup (160ml) sweetened condensed milk

150g dark chocolate, melted

Preheat oven to 180°C.

Combine sultanas, corn flakes, peanuts, cherries & milk in medium bowl; mix well.

Place slightly rounded tbsps of mixture about 5cm apart on lined oven trays.

Bake in oven or about 10 min or until lightly browned & cool on trays.

Spread base of each biscuit with chocolate & allow to set.

If desired, make wavy lines in chocolate with fork before it sets.

Variations: 

Use dried cranberries or other dried fruit instead of sultanas.

Substitute slivered almonds for the peanuts.

Easy Muesli Slice

1/2 cup (125ml) honey
1/2 cup (130g) peanut butter
3/4 cup (120g) wholemeal self-raising flour
3/4 cup (65g) rolled oats
1/4 cup (10g) flaked coconut
1/3 cup (40g) finely chopped roasted hazelnuts
1/2 cup (80g) sultanas
1/4 cup (35g) finely chopped dried apricots
1/4 cup (20g) finely chopped dried apples
1/4 cup (50g) seeded finely chopped prunes
2 tbsp sunflower seed kernels
1 tbsp sesame seeds
2 eggs, beaten lightly

Preheat oven to 180°C.
Grease 19cm x 29cm rectangular slice pan, line base & 2 long sides with baking paper, extending paper 2cm above edge of pan.
Stir honey & peanut butter in medium saucepan over heat until combined.
Remove from heat & stir in remaining ingredients.
Spread over base of prepared pan & bake for 20 min.
Cool in pan before cutting.

Pasta Carbonara

Serves 4-6

4 rashers bacon or pancetta
1/3 cup cream
pinch paprika
1 egg
1 egg yolk, extra
60g grated parmesan cheese
30g softened butter
cracked black pepper
250g fettucine or tagliatelle

Cook pasta until al dente.
Meanwhile, remove rind from bacon & cut into thin strips.
Fry bacon in pan over low heat until crisp.
Drain off fat leaving 2tbsp approx.
Add cream & paprika, stirring until combined.
Place egg, egg yolk & 30g parmesan into bowl & beat until combined.
Toss pasta with butter over low heat until combined.
Add bacon-cream mixture & toss to combine.
Add egg mixture & toss to combine.
Season with pepper & serve sprinkled with remaining parmesan.

Butter Chicken

Serves 4


6 chicken thigh cutlets (on the bone)
2 tbsp ghee (or butter)
1 tbsp olive oil
250ml tomato puree (not paste)
1 tbsp sugar
125ml cream
1/2 cup fresh coriander, roughly chopped
marinade
1 chopped onion
2 cloves garlic, chopped
2 tsp chopped fresh ginger
3 tsp ground cumin
2 tsp paprika
½ tsp ground turmeric
1 tsp salt
½ tsp white pepper
½ tsp ground cardamom
½ tsp ground cinnamon
¼ tsp ground nutmeg
1/8 tsp ground cloves
½ tsp saffron strands, powdered

Puree all marinade ingredients in blender (not food processor).
Spread mixture over chicken.
In heavy pan or wok heat ghee & olive oil.
Add chicken & cook until browned.
Reduce heat & add tomato puree & sugar.
Stir & then cover pan to simmer for 15 min or until chicken is tender.
Add cream & stir gently.
Serve scattered with fresh coriander & accompanied by puris, naan and/or rice.

Quinoa Chilli Con Carne

Serves 6

2 tbsp olive oil
1 large onion, finely chopped
500g minced beef
3 cloves garlic
2tbsp dried oregano
2 tbsp ground cumin
1 tbsp ground paprika
1/2 - 1 tsp chilli powder
2 tbsp tomato paste
2x400g cans diced tomatoes
salt, to taste
1 cup water
1 1/2 cups quinoa, rinsed & drained
2 1/2 cups boiling water
2x400g cans red kidney beans, drained & rinsed
grated parmesan, to serve
chopped coriander, for garnish
sour cream, for garnish
avocado slices, for garnish

Heat oil in large, deep frypan & sauté onion until soft & golden.
Add beef & continue cooking until browned, breaking up any lumps.
Stir in garlic & cook for 30 sec until fragrant then add oregano, cumin, paprika & chilli & cook for 1 min.
Stir in tomato paste then add undrained tomatoes, salt & water.
Reduce heat, cover & simmer on low for 15 min.
Stir in quinoa & boiling water, cover & simmer for 20 min, stirring occasionally until quinoa is cooked.
Stir in red kidney beans & simmer on low for 5 min until beans are heated through and all flavours have combined.
Rest for 10 min before serving with sprinkling of grated parmesan, some fresh coriander, dollop of sour cream & slices of avocado.

Variation for kids:
Exclude chilli & salt. Garnishes - parmesan, coriander, sour cream & avocado - are optional.

Summer Eggnog

5 egg yolks
1/2 cup raw caster sugar
1 cup thickened cream
2 cups milk
3/4 cup bourbon or whiskey
1/4 cup rum
pinch of nutmeg
1 tsp vanilla essence
1/2 tsp extra nutmeg, for garnish

Whisk yolks with sugar until creamy & sugar begins to dissolve.
Add cream, milk & liquor & stir well to combine.
Stir in nutmeg & vanilla & chill for at least 2 hours.
Serve cold, over ice if desired, with a sprinkle of nutmeg.

Easy Couscous Salad

Serves 4 as a side salad

1 cup couscous
1 cup vegetable stock
200g grape tomatoes, halved lengthways
1 Lebanese cucumber, halved lengthways, sliced
1 small avocado, peeled, cut into cubes
1/4 cup French dressing
sea salt & cracked black pepper

Place couscous in heatproof bowl.
Pour over boiling water & cover with foil.
Stand for 3 to 5 min or until water is absorbed.
Stir with fork to separate grains.
Allow to cool for 15 min.
Add tomatoes, cucumber & avocado.
Drizzle over dressing.
Season with salt & pepper.
Stir until well combined.