Ingredients
1 pie base
2 eggs
1/2 cup plain flour
1/2 cup caster sugar
1/2 cup brown sugar
115g margarine
1 cup chocolate chips
1 cup chopped nuts (eg cashews)
Method
Whisk the eggs, flour and sugar, then mix in the margarine. Stir in the chocolate chips and nuts. Pour into the pie base and bake at 180 for about 40 minutes.
Serve warm with ice cream.
Sweet & Sour Chicken
Ingredients
2 tbsps flour
2 tbsps soy sauce
2 tbsps vinegar
2 tbsps brown sugar
2 tbsps silan
4 tbsps ketchup and/or sweet chilli sauce
2 shallots, chopped
300 mls water
Optional: fruits/vegetables eg. pineapple, pepper - saute until soft, then add to the sauce
Method
Stir some of the water with the flour to make a paste; add the rest of the water, then mix in the remaining sauce ingredients.
Stir fry: stir fry the chicken pieces in a bit of oil until fully cooked, then mix with the sauce.
Bake: mix the sauce with the chicken in an ovenproof dish and cook for about 30 minutes or until the chicken is cooked through.
Serve with rice.
Chicken breasts, cubed - to serve 6Sauce
2 tbsps flour
2 tbsps soy sauce
2 tbsps vinegar
2 tbsps brown sugar
2 tbsps silan
4 tbsps ketchup and/or sweet chilli sauce
2 shallots, chopped
300 mls water
Optional: fruits/vegetables eg. pineapple, pepper - saute until soft, then add to the sauce
Method
Stir some of the water with the flour to make a paste; add the rest of the water, then mix in the remaining sauce ingredients.
Stir fry: stir fry the chicken pieces in a bit of oil until fully cooked, then mix with the sauce.
Bake: mix the sauce with the chicken in an ovenproof dish and cook for about 30 minutes or until the chicken is cooked through.
Serve with rice.
Chocolate Pecan Pie
IngredientsCrust1 1/4 cups chopped pecans, about 160g (or use other nuts)
1 cup flour
80g marge
1 tbsp sugar
2 tbsps water
1 1/4 cups chocolate chips
3/4 cup golden syrup
3/4 cup brown sugar
50g melted marge
1 tsp vanilla essence
3 eggs
1/3 cup flour
Method
Mix the flour, marge and sugar until it forms crumbs. Add the water and press the dough into a pie dish. Bake at 180 for 15 mins, then sprinkle the pecans and chocolate chips over the base,
Whisk the eggs with the sugar, syrup, vanilla essence and melted marge, then whisk in the flour.
Pour into the base and bake at 180 for 45 mins or until set.
Variation - White chocolate cranberry: Replace the pecans and chocolate chips with 1 cup chopped pecans, 1 cup white chocolate chips, and 1 cup cranberries.
Chocolate Techina Sponge Pudding
Ingredients
300g techina
150 mls water
150 mls rum
300g icing sugar
300g sr flour
200g dark chocolate, melted
1 tsp baking powder
Method
Mix the techina with the water, rum, and icing sugar. Add the melted chocolate and whisk in the flour and baking powder.
Pour into a cake tin and bake at 180 for 25-30 mins. It should still be gooey in the middle. Serve warm with ice cream.
Chocolate Souffles
Ingredients1 1/2 cups sr flour
1 cup sugar
5 spoons cocoa
1/2 cup oil
1 egg
3/4 cup water
12 squares of dark chocolate
Method
Whisk together all the ingredients except for the chocolate squares. The mixture will be quite thick. Spoon it into 12 ramekins, then place a chocolate square in each, making sure it is covered with the mixture.
Bake at 180 for 8 minutes.
Serve hot with vanilla ice cream.
Variation: place a teaspoon of peanut butter in the centre of each souffle before baking.
Carrot and Coriander Soup
Ingredients1 tbsp oil
1 large onion, chopped
900g carrots, peeled and chopped
2 small potatoes, peeled and chopped
2 litres stock
Chopped coriander
Method
In a large saucepan, fry the onion in the oil until golden. Add the chopped carrots, potatoes, stock and coriander. Bring to the boil. Simmer covered for 20 minutes until the vegetables are soft, then blend until smooth.
Add salt to taste, and serve garnished with fresh coriander. Serves 8.
Variations: Use a ratio of 500g chopped vegetables (eg. butternut squash / cauliflower / broccoli) to 1 litre of stock.
Apricot Chicken Tagine
Ingredients
1 tbsp oil
1 large onion, chopped small
1 tsp crushed garlic
Grated ginger
1 1/2 tsps cumin
2 tsps cinnamon
800g chicken breast, cubed
260g chopped tomatoes
600 mls stock
150g dried apricots, quartered
1 1/2 tbsps silan
Method
In a large saucepan, fry the onion in the oil until golden, then stir in the garlic, ginger, cumin and cinnamon. Add the chicken pieces and stir-fry for about 5 minutes, or until browned.
Add the chopped tomatoes, stock, syrup, and apricots, and bring to the boil. Cover the saucepan with a lid and simmer for 30 minutes, stirring occasionally.
Serve over rice or couscous. Serves 8.
1 tbsp oil
1 large onion, chopped small
1 tsp crushed garlic
Grated ginger
1 1/2 tsps cumin
2 tsps cinnamon
800g chicken breast, cubed
260g chopped tomatoes
600 mls stock
150g dried apricots, quartered
1 1/2 tbsps silan
Method
In a large saucepan, fry the onion in the oil until golden, then stir in the garlic, ginger, cumin and cinnamon. Add the chicken pieces and stir-fry for about 5 minutes, or until browned.
Add the chopped tomatoes, stock, syrup, and apricots, and bring to the boil. Cover the saucepan with a lid and simmer for 30 minutes, stirring occasionally.
Serve over rice or couscous. Serves 8.
Cheese Sambousaks
Ingredients
2 cups sr flour
1/2 tsp salt
1/4 tsp sugar
40g marge
40 mls oil
1/2 cup water
225g grated cheese (you can use a mix - half cheddar, half feta, whatever you like)
1 egg
Method
Rub together the marge, flour, salt and sugar, then add the water to make a dough - use a little less of the water if it looks like it will be too sticky. Wrap the dough in cling film and refrigerate for an hour.
Mix the cheese with the egg, add herbs and spices if you like.
Break pieces off the dough (it makes about 20), roll each into a ball, then roll and flatten into a circle. Place a teaspoon of the cheese filling in the middle of each circle, then fold them in half and seal closed by pressing a fork along the edges.
Place on lined baking trays and bake at 170 for 20 - 30 mins, or until golden brown.
Tomato-Lentil Soup / Dhal
Ingredients
1 cup red lentils (200g)
5 cups water
1 tbsps oil
1 onion, chopped
1 tsp crushed garlic
1/2 tsp grated ginger
1 tsp turmeric
1 tsp cumin
1/4 tsp cardamom
1/4 tsp cinnamon
1 tsp salt
1/2 tsp chilli powder
1 spoon chopped corriander (or ground/flakes)
1 can chopped tomatoes
1/2 can coconut cream
Method
In a saucepan, fry all the spices, onion, ginger and garlic in the oil for 1 minute.
Add the lentils and water, bring to the boil and simmer for 20 minutes, or until the lentils are soft.
Add the tomatoes and coconut cream and cook for another 5 minutes.
Dhal
To make Indian dhal instead of soup, just use 3 cups of water instead of 5 cups. Serve the dhal over rice, or with flatbread.
1 cup red lentils (200g)
5 cups water
1 tbsps oil
1 onion, chopped
1 tsp crushed garlic
1/2 tsp grated ginger
1 tsp turmeric
1 tsp cumin
1/4 tsp cardamom
1/4 tsp cinnamon
1 tsp salt
1/2 tsp chilli powder
1 spoon chopped corriander (or ground/flakes)
1 can chopped tomatoes
1/2 can coconut cream
Method
In a saucepan, fry all the spices, onion, ginger and garlic in the oil for 1 minute.
Add the lentils and water, bring to the boil and simmer for 20 minutes, or until the lentils are soft.
Add the tomatoes and coconut cream and cook for another 5 minutes.
Dhal
To make Indian dhal instead of soup, just use 3 cups of water instead of 5 cups. Serve the dhal over rice, or with flatbread.
Blueberry Cobbler Crumble
Ingredients
250g sr flour
100g marge
80g brown sugar
100 mls water
1 egg
1 tsp vanilla essence
Cinnamon
200g blueberry jam (or another flavour, or fresh/frozen fruit + extra sugar for taste)
Method
Rub together the flour, marge and sugar until crumbs form. Set some of this aside for the topping, and mix in some cinnamon.
Add the egg, water and vanilla essence to the rest of the crumbs to make a dough. Spoon this into a dish and bake at 180 for 20 mins.
Heat the jam (or mix the fruit and sugar), and spread over the cobbler. Sprinkle the crumble on top and bake for another 15 minutes.
Serve hot with custard or vanilla ice cream.
Brownie Ice Cream Cake
Ingredients
Brownie
200g dark chocolate chips
100g marge
3 eggs
200g sugar
100g sr flour
Method
Melt the chocolate chips and marge. Mix the eggs and sugar, and fold in the chocolate mixture and flour. Pour into a tin and bake for 40 mins at 180.
For the ice cream, combine milk and sugar, add cream and vanilla, then whisk until combined. Pour into a container and keep in the freezer. After 45 minutes, stir to break up ice crystals, then freeze again.
When the brownie is cool, remove the ice cream from the freezer and leave for a bit to soften, then spread it in a layer over the brownie. Sprinkle over some grated chocolate, and store in the freezer until ready to serve.
Brownie
200g dark chocolate chips
100g marge
3 eggs
200g sugar
100g sr flour
Vanilla Ice CreamGrated chocolate to decorate
500 mls double cream
250 mls milk
3/4 cup sugar
1 tsp vanilla essence
Method
Melt the chocolate chips and marge. Mix the eggs and sugar, and fold in the chocolate mixture and flour. Pour into a tin and bake for 40 mins at 180.
For the ice cream, combine milk and sugar, add cream and vanilla, then whisk until combined. Pour into a container and keep in the freezer. After 45 minutes, stir to break up ice crystals, then freeze again.
When the brownie is cool, remove the ice cream from the freezer and leave for a bit to soften, then spread it in a layer over the brownie. Sprinkle over some grated chocolate, and store in the freezer until ready to serve.
Yellow Rice With Carrots
Ingredients
1.5 cups rice
2.5 cups water
Grated carrot
1 spoon oil
1 tsp salt
1/2 tsp turmeric
Garam masala or cinnamon, cumin, cardamom, ginger
Method
Rinse the rice, drain, and put it in a saucepan. Add oil, salt and spices, either 1/2 a tsp garam masala or 1/4 tsp cinnamon and a sprinkle of cumin, cardamon and ginger. Stir in the water and bring to the boil on a high heat.
Add grated carrots, then cover and simmer for 10 minutes or until the water is absorbed. Remove from the heat, leave uncovered for 5 minutes, then gently fluff it up with a fork before serving.
Chocolate Swiss Roll
Ingredients
3 eggs
100g sugar
50g marge
75g sr flour
50g cocoa
3 tbsps hot water
Whisk the eggs, marge and sugar. Fold in the flour, cocoa and water. Spoon this into a lined tray or swiss roll tin, and bake at 180 for 10-12 mins.
Turn it out, roll it, and leave to cool. Mix together the ingredients for the icing, add a little water if necessary. Unroll the sponge, spread the icing over, and roll it up again. Place on a serving plate seam downwards, sprinkle with icing sugar and serve.
3 eggs
100g sugar
50g marge
75g sr flour
50g cocoa
3 tbsps hot water
IcingMethod
50g marge
100g icing sugar
2 tbsps cocoa
Whisk the eggs, marge and sugar. Fold in the flour, cocoa and water. Spoon this into a lined tray or swiss roll tin, and bake at 180 for 10-12 mins.
Turn it out, roll it, and leave to cool. Mix together the ingredients for the icing, add a little water if necessary. Unroll the sponge, spread the icing over, and roll it up again. Place on a serving plate seam downwards, sprinkle with icing sugar and serve.
Chess Pie
Ingredients
3/4 cup brown sugar
3 eggs
1 tbsp flour
1 tsp vanilla essence
1/2 cup melted marge
Method
For the base, rub together the flour, marge and sugar until it forms crumbs. Add the water and press the mixture into a pie dish. Bake at 180 for 15 mins.
Whisk together all the ingredients for the filling, pour onto the base and bake at 180 for 40-50 mins.
Base3/4 cup caster sugar
1 cup flour
90g marge
1 1/2 tbsps sugar
2 tbsps water
3/4 cup brown sugar
3 eggs
1 tbsp flour
1 tsp vanilla essence
1/2 cup melted marge
Method
For the base, rub together the flour, marge and sugar until it forms crumbs. Add the water and press the mixture into a pie dish. Bake at 180 for 15 mins.
Whisk together all the ingredients for the filling, pour onto the base and bake at 180 for 40-50 mins.
Pecan Squares
Ingredients
3/4 cup golden syrup
3 tbsps oil
1 tsp vanilla essence
1 tbsp flour
2 eggs
1 1/2 cups chopped pecans
Method
For the base, mix the flour, sugar and oil to make a dough, then smooth this into a square tin. Bake at 190 for 25 mins.
Mix the sugar, golden syrup, oil, vanilla essence and flour until blended. Beat in the eggs then fold in the pecans. Bake at 170 for about 45 mins.
Variation - Chocolate-Pecan Bars: Melt together 1/2 cup marge and 1/2 cup brown sugar and boil for 1 minute. Stir in 1 cup chopped pecans and 1 tsp vanilla essence. Pour this over the baked crust. Bake for 15-20 mins at 180. Sprinkle over 3/4 cup chocolate chips and bake for another 5 mins, then swirl the chocolate over the top.
Base3/4 cup brown sugar
1 1/4 cups flour
2 tbsps sugar
80-100 mls oil
3/4 cup golden syrup
3 tbsps oil
1 tsp vanilla essence
1 tbsp flour
2 eggs
1 1/2 cups chopped pecans
Method
For the base, mix the flour, sugar and oil to make a dough, then smooth this into a square tin. Bake at 190 for 25 mins.
Mix the sugar, golden syrup, oil, vanilla essence and flour until blended. Beat in the eggs then fold in the pecans. Bake at 170 for about 45 mins.
Variation - Chocolate-Pecan Bars: Melt together 1/2 cup marge and 1/2 cup brown sugar and boil for 1 minute. Stir in 1 cup chopped pecans and 1 tsp vanilla essence. Pour this over the baked crust. Bake for 15-20 mins at 180. Sprinkle over 3/4 cup chocolate chips and bake for another 5 mins, then swirl the chocolate over the top.
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