Wednesday, 10 August 2011

Very quick and easy one pot Chicken wonder ready for the oven..


8 Chicken Drumsticks
Olive Oil and dried Thyme to lightly coat the chicken
2 Shallots finely sliced
2 lge Portabello mushrooms sliced
2 Rashers of bacon roughly chopped
1 Red Onion sliced
1 Clove garlic finely chopped
1 Tin of Cream of chicken condensed soup plus half a tin of water combined

What to do..

Coat the chicken in olive oil and thyme. Brown all sides of the chicken in an oven proof dish on the stove and remove from pan. Add the bacon, shallots, mushroom, garlic and onion and brown. Pop the chicken back into the pan and pour over the soup and combine. Bake in a 180 oven until the chicken is cooked and the sauce is thick, around 45 - 50 minutes. Serve with steamed veg and mashed potato.

Tuesday, 9 August 2011

The most dangerous cake recipe - 5 minute Chocolate Mud Cake..

The most dangerous cake recipe - 5 minute Chocolate Mud Cake.. A must share recipe given to me by one of my beautiful clients.

4 Tbs Flour
2 Tbs Sugar
2 Tbs cocoa
1 Egg
3 Tbs Milk
3 Tbs Oil
3 Tbs Chocolate Chips
A small splash of Vanilla Extract
1 Lge Coffee Mug

Add the dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and the oil and mix well. Add the chocolate chips and vanilla extract and mix in. 

Put the mug into the microwave and cook for 3 minutes on high (1000 watts) The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly virtuous) And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from Chocolate Cake any time of the day or night!

Saturday, 6 August 2011

Chocolate Oreo Whoopie Cakes! Cookies & Cream filling and topped with Chocolate Ganash..

I found this recipe in a book called Whoopies Cakes by Susanna Tea, she called them "Very Chocolate Whoopies" Mine look nothing like hers but they still tasted great!


100g Cooking Chocolate
115g Softened Butter
200g Sugar
1 tsp Vanilla Extract
1 large Egg
280g White Plain Flour
50 g Cocoa Powder
2 1/2 tsp Baking Powder
Pinch of salt
225ml Milk
Mini Oreo Biscuits to decorate
Oreo Cream Fillling
Chocolate Ganash for top

Preheat the over to 190 or 170 Fan forced. Line baking trays or I used a rounded old fashioned patty tin. Grate the chocolate and set aside. Beat the butter, sugar and vanilla until light and fluffy and then beat in the egg. Sift the flour, baking powder and the cocoa and salt into the bowl and fold together alternating with the milk until all combined. Using a tablespoon put the mixture onto the baking trays or into the patty tins. Bake for 10 - 12 Minutes or until firm to touch. Cool on a wire tray and then sandwich them together with the oreo filling. Ganash the top and decorate with a mini oreo!

Oreo Cream filling.... 3 oreo cookies, 55g softened butter, 115g cream cheese, 350g icing sugar. Crush the biscuits in a bag using a rolling pin or give them a quick blitz in the food processor. Beat the butter and the cream cheese until ight and fluffy then add the icing sugar until smooth. Fold in the biscuits.

Ganash...150g chocolate 150ml cream, small knob of butter...Heat the cream and chocolate in a bowl over a saucepan of simmering water until the chocolate is melted, stir constantly. Remove from the heat and add the butter. Leave to cool for a few hours until it firms up.. stir occasionally. To firm a bit quicker pop into the fridge.

Its a good idea to make your chocolate ganash and the filling first so they are ready once the whoopies cool

My Chocolate Mud & Peanut Butter Brownies..

125g Unsalted butter
1 cup sugar
1 teaspoons vanilla essence
2 eggs
1/2 cup plain flour
1/4 cup cocoa powder
1/4 teaspoon baking powder
4 tbsp peanut butter (I used chunky)
4 tbsp Chocolate mud spread (You could use Nutella, I used a nut free chocolate mud spread that is 60% less sugar)

Preheat oven to 180c. Line slice tray with baking paper. Melt butter then stir in sugar. Beat in eggs one at a time. Stir in all of the remaining dry ingredients. Heat Chocolate mud spread and peanut butter until runny. Stir into brownie mix. Pour into tin and bake for about 25 min until top forms a crust.

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