July 2018

PREPARATION TIME:

COOKING TIME:

200g (7 oz) dark chocolate, chopped

125g (4 oz) unsalted butter

4 jumbo eggs (66g)

250ml (1 cup) castor sugar

60ml (¼ cup) flour

60ml (4 T) cocoa powder

2.5ml (½ t) baking powder

15ml (1 T) Frangelico (or other liqueur)

Preheat oven to 180°C. Butter a medium ovenproof dish or 8 x 1-cup dariole moulds. Set aside.

Melt 150g (5 oz) dark chocolate and butter together. Set aside to cool.

Melt the remaining 50g (2 oz) chocolate separately and set aside.

Beat the eggs and castor sugar until thick and creamy. Stir in the chocolate/butter mixture.  Beat well for a few minutes. Then fold in flour, cocoa and baking powder.

Lastly stir in the remaining 50g (2 oz) dark chocolate.

Pour into prepared dish or moulds and bake for 8-10 minutes for small moulds and 10-15 for the larger one.

WHITE CHOCOLATE SAUCE

200g (7 oz) white chocolate

180ml (¾ cup) half milk and half cream

Melt the white chocolate and milk and cream together and pour over the brownie pudding as you remove it from the oven. Serve with vanilla ice cream.

CHEFS TIP: Mixture can be made ahead and refrigerated. Fill the prepared ovenproof cups just before baking.

Serves 6-8

These flourless crispy bites take just minutes to prepare. They can be stored in a sealed container – if they last that long.

PREPARATION TIME: 10 minutes

COOKING TIME: 20 minutes

1 egg white

45ml (3 T) sugar or xylitol

625ml (2½ cups) coconut shavings

5ml (1 t) vanilla essence

Preheat oven to 150°C. Line a baking tray. Beat the egg white, sugar and vanilla together. Add the coconut shavings. Drop spoonfuls onto the prepared baking tray. Bake for 20 minutes.

Makes 18-20

Although this recipe may be daunting because of its length, it is so delicious, that it’s worth the effort.  Sautéing the vegetables in the butter and oil will give them much more flavour than simply adding them to a pot full of water.

PREPARATION TIME: 20 minutes

COOKING TIME: 3 hours

60ml (¼ cup) olive oil

30ml (2 T) butter or margarine

2 onions, chopped coarsely

3 large carrots, chopped coarsely

3 sticks celery, chopped coarsely

3 potatoes, chopped coarsely

4 zucchini, chopped into chunks

200g (7oz) green beans cut into small pieces

¼ cabbage, shredded very finely

½ butternut, diced

1 x 225g (8 oz) butter beans

2x410g (14oz) tins diced tomatoes

125ml (½ cup) tomato puree

 4 chicken or vegetable stock cubes

3 litres (12 cups) a boiling water

salt and black pepper to taste

Heat the oil and butter in a large pot.  Add the onions and cook over a medium heat until golden brown.  Add the carrots, and sauté for 2-3 minutes, stirring occasionally.

Add rest of vegetables, sautéing slightly to coat them.  Lastly add the tomatoes, tomato puree, stock and water, salt and pepper for seasoning. Bring to boil and simmer for 1 ½ – 2 hours or until the soup is thick.  If desired, halve the soup and liquidise to thicken, then add it to remaining half.

Serve with grated Parmesan cheese and crusty French bread.

CHEF’S TIP: Can be made a few days ahead and refrigerated. Freezes very well.

Serves 10