Ingredients
1/2 cup barley
2 cups water
550g mushrooms, diced
1.25 litres stock
Method
Put the barley in a saucepan with the water, bring to the boil, simmer for about 1/2 an hour or until soft, then drain.
Cook the mushrooms in the stock for about 15 mins. Using a hand blender, blend the mushrooms in the stock, until mostly smooth, but leaving some mushroom pieces. Stir in the barley, heat through and serve.
Pretzel Peanut Butter Brownies
IngredientsBrownies (use this recipe, to make a 7 x 11" pan)
60g dark chocolate
100g pretzels (1 1/2 cups)
Peanut Butter FrostingMethod
250g peanut butter
100g icing sugar
50g melted marge
Make the brownies according the recipe. Meanwhile melt the chocolate in a saucepan and stir in the pretzels to coat them. Transfer to a container and leave in the fridge to set. Cream together all the ingredients for the frosting.
When the brownies are completely cool, spread the frosting over the top. Break up the pretzels into pieces and layer them on top, pressing them into the frosting. Refrigerate until the frosting sets.
Variations: Instead of brownies for the base, you could do a shortbread or chocolate chip cookie layer.
Instead of the pretzels, melt 150g chocolate, and swirl it into the frosting layer.
Caramel Pineapple Crumb Cake
Ingredients250g sr flour
180g sugar
150g marge
2 eggs
125 mls water
1 tsp vanilla essence
8-10 pineapple rings
MethodGlaze
1/4 cup brown sugar
15g marge
1 tbsp syrup
1 tbsp lemon juice
Mix the flour, marge and sugar till it forms crumbs, then remove about 100g or 3/4 cup of this and set aside. Beat in the eggs and vanilla essence, then gradually stir in the water.
Spoon into a lined cake tin, and arrange the pineapple rings on top. Then sprinkle over the crumble.
Bake at 180 for 30 mins.
Put the ingredients for the glaze in a small saucepan and simmer for 2 mins until smooth. When the cake is done, drizzle the glaze over the top.
Optional: sprinkle coconut on top, for an extra tropical taste.
Caramel Chocolate Chip Cake
Ingredients170g marge
1 3/4 cups brown sugar
4 eggs
1 tsp vanilla essence
2 cups sr flour
1/2 cup water
3/4 cup chocolate chips
Caramel GlazeMethod
1/2 cup brown sugar
2 tbsps water*
30g marge
2 tbsps syrup
1/2 tsp vanilla essence
Whisk marge and sugar, then whisk in the eggs and vanilla. Fold in flour and water.
Line a baking pan, sprinkle the chocolate chips over the bottom, then spread the batter over it. Bake at 180 for about 1/2 an hour - if you make it in a deeper dish it may take longer.
To make the glaze, put the ingredients in a small saucepan and simmer for 2 mins until smooth.
* To make a thinner glaze, use 100 mls water
When the cake is done, drizzle the glaze over the top.
Serves 12-15.
Baked Falafel / Chickpea Burgers
Ingredients
19oz can of chickpeas, drained (about 340g)
3 tbsps breadcrumbs
2 cloves garlic, crushed
2 tbsps lemon juice
1 tsp cumin
Salt
Coriander, parsley
Chopped shallots or onion
1 egg
Method
With a hand blender, blend all the ingredients together except for the shallots, until the chickpeas are mostly incorporated. Mix in the shallots.
Form into 4 large burgers or 8 small (with 2 per serving), and place on a lined tray. Brush with oil and grill on a high heat for about 10 mins each side.
19oz can of chickpeas, drained (about 340g)
3 tbsps breadcrumbs
2 cloves garlic, crushed
2 tbsps lemon juice
1 tsp cumin
Salt
Coriander, parsley
Chopped shallots or onion
1 egg
Method
With a hand blender, blend all the ingredients together except for the shallots, until the chickpeas are mostly incorporated. Mix in the shallots.
Form into 4 large burgers or 8 small (with 2 per serving), and place on a lined tray. Brush with oil and grill on a high heat for about 10 mins each side.
Chocolate Fudge Puddings
3/4 cup sugar
1/2 cup cocoa
2 tbsps flour
3/4 cup water
3/4 cup + 1 tbsp chocolate chips
3 eggs
1/2 cup sugar
Method
In a saucepan, gradually add the water to the sugar (3/4 cup), cocoa and flour. Bring to the boil and cook, stirring for 2 minutes or until thick. Remove from the heat and stir in the chocolate chips.
In a separate bowl, whisk together the eggs and 1/2 cup sugar until thick, then fold this into the chocolate mixture.
Spoon the mixture into 10 greased ramekins. Place the ramekins in a baking pan and add 1 inch boiling water to the pan. Bake at 180 for 25 mins.
Peanut Butter Crunch Brownies
Ingredients
Brownies (use this recipe, to make a 7 x 11" pan)
3/4 cup / 100g peanuts
3/4 cup / 150g chocolate chips
Make the brownies according to the recipe, and halfway through baking sprinkle over the peanuts and chocolate chips, then return to the oven.
In a saucepan, melt the chocolate and peanut butter until smooth, then stir in the rice krispies. Spoon this over the brownies and spread to cover evenly. Refrigerate until the top has set, then cut into 24 small squares for 2 per serving, or 12 large squares.
Variations:
- Make a chocolate chip cookie base instead of brownies.
- Instead of mixing rice krispies into the topping, you could sprinkle chocolate covered pretzels over it: melt 50g dark chocolate, and stir in 100g broken up pretzels. Leave until the chocolate sets, then sprinkle over the top.
Brownies (use this recipe, to make a 7 x 11" pan)
3/4 cup / 100g peanuts
3/4 cup / 150g chocolate chips
ToppingMethod
220g chocolate
200g peanut butter (about 3/4 cup)
1 cup rice krispies cereal
Make the brownies according to the recipe, and halfway through baking sprinkle over the peanuts and chocolate chips, then return to the oven.
In a saucepan, melt the chocolate and peanut butter until smooth, then stir in the rice krispies. Spoon this over the brownies and spread to cover evenly. Refrigerate until the top has set, then cut into 24 small squares for 2 per serving, or 12 large squares.
Variations:
- Make a chocolate chip cookie base instead of brownies.
- Instead of mixing rice krispies into the topping, you could sprinkle chocolate covered pretzels over it: melt 50g dark chocolate, and stir in 100g broken up pretzels. Leave until the chocolate sets, then sprinkle over the top.
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