Recipe: PEANUT BUTTER & CHOCOLATE FONDANT CAKES

PEANUT BUTTER & CHOCOLATE  FONDANT CAKES

Your sweet tooth is going to Love you for this one…Its chocolate adventure time.

Makes four

 

INGREDIENTS

• 200g dark chocolate, chopped

• 7 tablespoons unsalted butter, chopped

• 2 eggs

• 2 egg yolks

• 1/2 cup superfine sugar

• 1/4 cup all-purpose flour, sifted

• 8 tablespoons smooth peanut butter

• Cocoa powder, for destining

Special equipment:

4 x 1-cup baking molds

 

METHOD

  1. Preheat oven to 205C.
  2. Place the chocolate and butter in a glass bowl over a pot of hot water over low heat and stir until the chocolate is melted and smooth.
  3. Place the eggs, egg yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk until well combined.
  4. Spoon two-thirds of the mixture into 4 (1-cup) well-greased baking molds. Spoon 2 tablespoons peanut butter into the center of each mold and spoon the remaining chocolate mixture over. Place the molds on a baking sheet and bake for 16–18 minutes or until puffed. Gently turn out the cakes immediately and dust with cocoa powder to serve.

Serve these immediately to ensure they have a lovely, molten center.

 

 

 

 

 

 

Source: epicurious.com

Recipe: Chicken Curry Bunny Chow

Chicken Curry Bunny Chow

A South African explosion of flavours and textures. Perfect to keep you warm and the chills at bay.

 

INGREDIENTS

  • 2 tablespoons sunflower oil
  • 6 chicken thigh fillets, cut into 3cm pieces
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 4cm piece ginger, grated
  • 1 star anise
  • 1 cinnamon quill
  • 1/2 teaspoon fennel seeds
  • 2 teaspoons garam masala
  • 1/4 teaspoon chilli powder
  • 1 tablespoon tomato paste
  • 2 cups (500ml) Massel chicken style liquid stock
  • 400g can butter beans, rinsed, drained
  • 4 large round bread rolls
  • Olive oil, to brush
  • 1/3 cup (95g) thick Greek-style yoghurt

TOMATO & RED ONION SAMBAL

  • 1 red onion, sliced
  • 1 long green chilli, seeds removed, chopped
  • 2 tomatoes, seeds removed, finely chopped
  • 1/2 bunch coriander, leaves chopped
  • 1 tablespoon white wine vinegar
  • 1 teaspoon caster sugar

 

METHOD

  1. Preheat the oven to 180°C. Heat 1 tablespoon sunflower oil in a large saucepan over medium heat. Season chicken, then in 2 batches, cook, turning, for 4-5 minutes until browned. Remove from the pan.
  2. Add the onion and cook, stirring, for 3-4 minutes until softened. Add the garlic, ginger and spices, then cook for 2 minutes or until fragrant. Add tomato paste and cook for a further 1 minute. Return chicken to pan and add stock. Bring to a simmer, then reduce heat to medium-low and cook for 20 minutes.
  3. Add beans and cook for 5 minutes or until chicken is cooked through and sauce is slightly reduced. Remove from heat.
  4. Meanwhile, cut the tops off the rolls and hollow out, discarding filling and tops. Brush with olive oil and bake for 5 minutes or until slightly golden, then set aside.
  5. For the sambal, combine all the ingredients in a small bowl and set aside.
  6. Stir the yoghurt through the curry and season, then divide among bread rolls. Top with sambal, then serve.

 

 

 

 

 

 

 

Source: taste.com.au

Cocktail Recipe: SCORPION

SCORPION COCKTAIL

You cant buy happiness. But, you can prepare a cocktail and that’s kind of the same thing…

Scorpion

INGREDIENTS:

30ml brandy
15ml dry gin
15ml
aged rum
30ml
orange juice
20ml
lime juice
20ml simple syrup
15ml amaretto

METHOD:

Combine ingredients in shaker. Add ice and shake. Strain into a glass with ice. Garnish with citrus and mint.

 

 

 

 

Source:  copperandkings.com

Recipe: Chicken Pesto Sandwich

Chicken Pesto Sandwich

Left overs don’t have to be boring. If anything, they should inspire us to use our imagination and create something completely different. Thats what we call magic, working with what you’ve got!

INGREDIENTS

Serves 4

  • 1 1/2 cups Left over chicken
  • 1 cup Baby spinach, lightly packed
  • 1/2 cup Mayonnaise
  • 2 tbsp Pesto, prepared
  • Pinch salt
  • Pepper, to taste
  • Extra-virgin Olive oil
  • Ciabatta loaf
  • 8 thin slices Swiss cheese

METHOD

  1. In a medium bowl, whisk the mayonnaise with the pesto. Add the chicken and mix well. Season with salt and pepper.
  2. Preheat a cast-iron griddle or grill pan or non stick pan. Brush both sides of each piece of bread with olive oil.
  3. Spoon the chicken salad onto the bottoms and top with the spinach and cheese. Close the sandwiches and grill over moderate heat, turning once, until toasted and the cheese is melted, about 7 minutes.
  4. Cut the panini in half and serve hot.

 

 

 

 

Source: foodandwine.com

Nachos Recipe

Nachos Recipe

Okay, so Nachos aren’t exactly the healthiest snack out there. But trust and believe that this is one of the best ways to eat your veggies, grate your cheese and eat it too and indulge in smooth delicious guacamole. Perfect as a party snack and even better for those at home family movie nights.

 

INGREDIENTS

  • 1 small red onion, finely chopped
  • 400g can black beans, drained, rinsed
  • 2 tomatoes, coarsely chopped
  • 1 small red pepper, deseeded, chopped
  • 230g pkt lightly salted tortilla corn chips
  • 160g (2 cups) coarsely grated four cheese mix
  • 200g soft creamy feta
  • 90g (1/3 cup) Greek-style yoghurt
  • 2 avocados, mashed
  • Pickled green chilli, sliced, to serve
  • Fresh coriander leaves, to serve

 

METHOD

  1. Preheat oven to 180C/160C fan forced. Place the onion in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 minutes. Drain.
  2. Combine the onion, beans, tomato and peppers in a bowl. Arrange a third of the corn chips in a round 28cm ovenproof dish. Sprinkle a third of the tomato mixture over the corn chips, followed by a third of the cheese. Repeat to make 2 more layers using the remaining corn chips, tomato mixture and cheese. Bake the nachos for 15 minutes or until the cheese is melted and bubbling.
  3. Meanwhile, place the feta in a small bowl. Use a fork to mash until smooth and creamy. Add the yoghurt and use the fork to mix until well combined and smooth. Season with pepper.
  4. Serve the nachos topped with the avocado, whipped feta and sliced chilli. Sprinkle with coriander leaves.

 

ENJOY!!!

 

Source: taste.com.au