3 tbs plain flour
3 tbs sugar
1 tbs cocoa
1/4 tsp baking powder
1 pinch salt
3 tbs milk
1 tbs marg
1/2 tsp vanilla extract
Sift dry ingredients together in a mug. Add remaining ingredients and stir well to combine. Microwave for 50-70 seconds. (Less microwave time results in a more molten) texture. Serve with ice cream.
60g butter (or coconut oil)
1/2 cup chocolate chips
1/3 cup sugar (or maple syrup/honey)
1 tsp vanilla extract
400g can black beans (rinsed and drained)
2 Tbs cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/3 cup whole wheat flour
Preheat the oven to 180C. Melt butter and chocolate chips in a heat-safe bowl in the microwave. Remove from microwave and stir together until blended together. Add the chocolate mixture to a food processor with the rest of the ingredients except the flour. Blend well. Pulse in the flour. Divide the batter among muffin cups. Flatten a bit with a spoon. Bake for 10-12 mins or until firm to the touch. Let cool fully in fridge before serving.
Makes 12 regular muffins or 24 mini muffin bites.
1 Tbs oil
1 onion, finely chopped
1 clove garlic, crushed
500g mince beef/pork
400g tin tomatoes
1/4 cup tomato paste
1/4 cup water
1 beef stock cube, crumbled
1/2 tsp sugar
1/2 tsp mixed herbs (basil/oregano)
carrot, grated
zucchini, grated
Mushrooms
Garlic bread
Heat oil in saucepan, add onion and garlic, stir constantly over medium heat for 5mins or until soft. Add mince, stir constantly until well browned. Add tomatoes, tomato paste, water, stock, sugar, herbs and veges. Bring to the boil, reduce heat, cover, simmer for 30mins or until mince is tender and mixture has thickened slightly. Serve over hot pasta.
Easy to double.
Via Womens Weekly Basic Cookbook
500g chicken mince
2 Tbs olive oil
1 onion, diced
½ tsp minced garlic
1 tsp minced ginger
2 carrots, diced
½ capsicum, diced
½ cup green beans/snow peas, chopped
½ cup of zucchini, diced
1 cup broccoli
1 cup mushrooms, sliced
½ cup of frozen peas/corn
¼ cup of soy sauce
2 Tbs mild curry powder
2 cups of chicken stock
Sub any fresh or frozen veges you have on hand.
In a frypan, add the oil, garlic, ginger and onions and cook until onion is soft. Add in hard vegetables (carrots, capsicum, beans, snow peas) and cook for 5 mins. Add in the chicken mince and curry powder and stir (using a wooden spoon break the chicken mince into small pieces) and cook until the chicken is no longer pink. Add in the soy sauce and chicken stock. Now add in the broccoli, zucchini and mushrooms and simmer until vegetables are to your liking. Add frozen peas and simmer until the stock has absorbed. Serve with rice and top with dried shallots (optional).
I originally was going to do a generic cupcake caterpillar cake but I couldn't pass up the chance to do a Very Hungry Caterpillar cake! It is a great theme and quite an easy and effective cake. I used a fluted bundt/ring tin to make the cake (the bumps from the fluted part probably weren't necessary but looked great even without icing!) I did a double packet cake mix, which was handy as could cut it thinner and use the excess for his head. I cut the ring into 3 and arranged it into shape. Then coloured 2 different greens and iced his body alternating the colours and mixing as I went. (And red for the head of course) I ended up using fondant for the extra bits, which allowed me to create whatever shape I needed and worked well. I was thinking of using snake lollies and pineapple lollies but the fondant was very free.
