Chocolate Cookies

A cookie is a sweet biscuit with high sugar and fat. Because of the melted butter and extra egg yolk, the slick dough doesn't even look like normal cookie dough! Trust the process...

Prep 10 mins

Cook 35 mins

Serves 3

Ingredients

• 281 g flour
• 1/2 teaspoon salt
• 3/4 cup sugar
• 3/4 cup butter
• 1 egg
• 2 teaspoons vanilla

Method

Chill the dough. After the dough has chilled, scoop out a ball of dough that's 3 tablespoos for large cookies or about heaping tablespoons for medium cookies.

Chocolate Cake

Chocolate cake recipe is very easy to prepare in bowl for a deliciously moist and fluffy chocolate cake. This is the best chocolate cake I have ever had! Frost with your favorite frosting.

Prep 5 mins

Cook 60 mins

Serves 2

Ingredients

1 3/4 flour

2 cups white sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 cup milk

1/2 cup vegetable (sunflower) oil

2 teaspoons vanilla extract

1 cup boiling water

Method

1. Mix all ingredients. Preheat oven to 350 degrees. Grease and flour two 9-inch round baking pans.

2. Stir sugar, flour, cocoa, baking powder, and salt together in a bowl.

3. Add eggs, milk, oil, and vanilla; mix for 2 minutes on medium speed with an electric mixer.

4. Stir in the boiling water. The batter will be thin.

5. Pour evenly into the pans.

6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!

Nutrition Information

159 Calories, 5kg Fat, 26 gr Carbs, 2gr Protein

Vegetable Salad

This salad if full of color and flavor, as well as being packed with nutrients. Fresh and healthy vegetable ingredients! Enjoy the fresh flavors of this colorful side made with peas and potatoes, a tasty salad recipe.

Easy

Prep 10 mins

Cook 35 mins

Serves 2

Ingredients
3 cups fresh sugar snap peas
2 1/2 lb assorted small potatoes (such as small Dutch yellow, Peruvian blue and Red Bliss)
1/2 cup thinly sliced radishes
1 yellow bell pepper, chopped
1 cup champagne vinaigrette dressing
1 teaspoon pepper 1/4 teaspoon salt

Method
1. In large saucepan, heat 2 quarts (8 cups) water to boiling. Add sugar snap peas. Cover; cook 1 minute. Remove peas from boiling water; immediately rinse with cold water until cooled. Drain. Return water to boiling. Add potatoes. Cover; cook 10 minutes or until tender. Drain. Immediately rinse with cold water until cooled. Cut any large potatoes in half.

2. In large bowl, mix peas, potatoes, radishes and bell pepper. Drizzle with dressing; toss to coat. Sprinkle with pepper and salt. Serve immediately or refrigerate until serving time.

Nutrition Information
Serving Size: 1 Serving Calories 60 , Total Fat 3 1/2g (Saturated Fat 0g, ), Sodium 360mg Total Carbohydrate 6g (Dietary Fiber 1g ), Protein 1g ; % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%; Exchanges: 1/2 Vegetable; 1/2 Fat; Carbohydrate Choices: 0

*Percent Daily Values are based on a 2,000 calorie diet.

Mini New Year Puddings

Try our speedy, short-cut New Year puddings to take the stress out of the festive season.

Easy

Prep 20 mins

Cook 40 mins

Serves 2

Ingredients

• 500g store-bought Christmas cake, crumbled
• 1/2 cup (125ml) milk
• 4 eggs
• 1/3 cup (85g) fruit mince
• 1/4 cup (60ml) Pedro Ximenez (see note)
• Custard and glace cherries, to serve

Method
Step 1 Preheat the oven to 180°C. Grease four 1 cup (250ml) dariole moulds or ramekins.

Step 2 Place cake, milk, eggs, fruit mince and Pedro Ximenez in a food processor and pulse a few times to combine. Divide the mixture among the moulds and cover with foil. Place in a deep baking dish and pour enough boiling water into the dish to come halfway up the sides of the moulds. Bake for 45 minutes or until firm. Remove the puddings from the baking dish and rest for 10 minutes.

Step 3 To serve, invert the puddings onto plates and top with custard and glace cherries.

Rice Salad with Apricots and Almonds

Prep 10 mins

Cook 10 mins

Serves 3

Ingredients

• 750ml (3 cups) hot water
• 1/2 tsp saffron threads
• 400g (2 cups) basmati rice
• 1 orange
• 75g (3/4 cup) flaked almonds
• 160g (3/4 cup) dried Turkish apricots, thinly sliced lengthways
• 115g (3/4 cup) dried cranberries
• 115g (3/4 cup) unsalted pistachio kernels, coarsely chopped

Nutrition

Energy 1315kJ	Fat saturated 1.00g
Fat Total 10.00g	Carbohydrate sugars g
Carbohydrate Total 48.00g	Dietary Fibre 3.50g
Protein 8.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

Method
Step 1 Combine the water and saffron in a saucepan over high heat. Bring to the boil. Stir in the rice. Reduce heat to low. Cook, covered, for 10 minutes or until liquid is absorbed. Set aside, covered, for 10 minutes to stand. Use a fork to separate the grains. Set aside for 30 minutes to cool completely.

Step 2 Meanwhile, use a zester, or a vegetable peeler and a small sharp knife, to cut the orange rind into thin strips. Cook the almonds in a medium frying pan over medium heat, stirring, for 1-2 minutes or until lightly toasted.

Step 3 Add the orange rind, almonds, apricot, cranberries and pistachio to the rice mixture and stir until well combined. Season with salt and pepper.

 

Flourless Orange Cake

Easy

Prep 10 mins

Cook 50-60 mins

Serves 5

Ingredients

• Melted butter, to grease
• 2 oranges
• 3 eggs
• 215g (1 cup) caster sugar
• 300g (3 cups) almond meal
• 1 tsp gluten-free baking powder

Orange Syrup

• 1 orange
• 155g (3/4 cup) caster sugar

Nutrition

Energy 1255kJ	Fat saturated 1.00g
Fat Total 15.00g	Carbohydrate sugars -
Carbohydrate Total 36.00g	Dietary Fibre 3.00g
Protein 7.00g	Cholesterol -
Sodium -

All nutrition values are per serve.

Method 

Step 1 Preheat oven to 170°C. Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line base with non-stick baking paper. 

Step 2 Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds. 

Step 3 Place the orange in the bowl of a food processor and process until smooth. 

Step 4 Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan. 

Step 5 Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool. 

Step 6 Meanwhile, to make the orange syrup, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice orange. 

Step 7 Place rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain. Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens. 

Step 8 Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve.

Notes
Prep: 15 mins (+ 15 mins cooling time)

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

Orange Tart

Ingredients

• 200g/7oz sugar, plus extra for dusting
• 3 blood oranges, juice and zest
• 1 tsp orange blossom water
• 2 free-range eggs, plus
• 6 yolks 200g/7oz butter, cubed
• 25cm/10in sweetened shortcrust pastry tart shell, blind baked (you can use ready-made)
• 3 blood oranges, peeled, sliced into rounds
• 1 tbsp demerara sugar double cream or custard, to serve

Preparation method 1. Preheat the oven to 180C/350F/Gas 4.

2. Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a bowl until well combined.

3. Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.)

4. Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened.

5. Pour the mixture into the cooked pastry case , cover with clingfilm (to prevent a skin forming) and set aside to cool.

6. Arrange the orange slices on the cooled tart and sprinkle over the demerara sugar.

7. Using a cooks' blowtorch, heat the sugar until caramelised.

8. To serve, slice the tart and serve with double cream or custard

Cornbread Muffins

Easy

Prep 25 minutes

Cook 40 minutes

Makes 12

Ingredients

• 85g melted butter, plus extra for frying
• 1 large sweetcorn, kernels sliced off
• 1 small onion, finely chopped ½ red chilli , deseeded, finely chopped
• 140g plain flour
• 140g polenta or cornmeal
• 2 tsp baking powder
• 50g strong cheddar, grated
• 2 eggs
• 284ml pot buttermilk
• 100ml milk

Method

1. Heat oven to 200C/180C fan/gas 6 and brush a 12-hole muffin tin with some of the melted butter Put the corn kernels in a pan with the onion, chilli and a knob of butter. Gently fry for 5-10 mins until golden and soft.

2. Mix together the flour, polenta, baking powder and cheddar with 1 tsp salt in a large mixing bowl. Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Divide between the muffin holes (they will be quite full) and bake for 25-30 mins or until golden brown and cooked through – poke in a skewer to check. Best eaten warm.

Nutrition per serving

189 kcalories, protein 6g, carbohydrate 22g, fat 9 g, saturated fat 5g, fibre 1g, sugar 3g, salt 0.44 g

Broccoli and Stilton Soup

Easy

Prep 10 mins

Cook 35 mins

Serves 4

Method

1. Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.

2. Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.

3. Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.

4. Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.

Nutrition per serving

340 kcalories, protein 24.3g, carbohydrate 13.8g, fat 21 g, saturated fat 9.6g, fibre 6.9g, sugar 5g, salt 1.4 g