Bobannie - 30 October 2011 01:01 PM

CHOCOLATE MUD CAKE

Ingredients -

1-1/2 Cups S/R flour (Or 1-1/2 C plain flour with 1-1/2 t Baking Powder)
1/3 Cup of Cocoa                                          
1/2 teaspoon of Baking Soda
1/2 teaspoon of Salt
1 Cup of Sugar
1/2 Cup of Oil (anything will do really)
1 Cup of Cold water
3 teaspoons Vanilla or Peppermint essence
2 teaspoons of Vinegar (White or Cider)

Method -

Prepare ingredients then preheat oven to 180d C.
Sift dry ingredients into a bowl (or whisk together). 
Mix wet ingredients into a separate bowl (except vinegar).
Pour wet into dry and mix.  Add Vinegar and stir to combine.
Pour into a lined 20cm cake tin, bake 45 mins. 
Cool slightly in tin, remove to cake rack to cool completely then ice or dust with icing sugar if wished.  Serves 8-10 or 8 large Muffins (cook 15mins).

So good served warm with whipped cream. 
No eggs, no milk, no butter.  Suitable for vegetarians & vegans.
Stays super moist for ages.  These ingredients I always have in the pantry so I can make this anytime and everyone loves it.  The vinegar is the acid to get the soda going, you can’t taste it when it’s cooked.  Enjoy

sounds yummy!! :D thanks

Bobannie - 30 October 2011 01:01 PM

CHOCOLATE MUD CAKE

Ingredients -

1-1/2 Cups S/R flour (Or 1-1/2 C plain flour with 1-1/2 t Baking Powder)
1/3 Cup of Cocoa                                          
1/2 teaspoon of Baking Soda
1/2 teaspoon of Salt
1 Cup of Sugar
1/2 Cup of Oil (anything will do really)
1 Cup of Cold water
3 teaspoons Vanilla or Peppermint essence
2 teaspoons of Vinegar (White or Cider)

Method -

Prepare ingredients then preheat oven to 180d C.
Sift dry ingredients into a bowl (or whisk together). 
Mix wet ingredients into a separate bowl (except vinegar).
Pour wet into dry and mix.  Add Vinegar and stir to combine.
Pour into a lined 20cm cake tin, bake 45 mins. 
Cool slightly in tin, remove to cake rack to cool completely then ice or dust with icing sugar if wished.  Serves 8-10 or 8 large Muffins (cook 15mins).

So good served warm with whipped cream. 
No eggs, no milk, no butter.  Suitable for vegetarians & vegans.
Stays super moist for ages.  These ingredients I always have in the pantry so I can make this anytime and everyone loves it.  The vinegar is the acid to get the soda going, you can’t taste it when it’s cooked.  Enjoy

hi can I use dark vinegar? I don’t have any other type at home….would it make a difference?

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Parmesan Pasta With Chicken and Rosemary….
Ingredients
12 ounces orecchiette (about 3 cups)
1 2- to 2 1/2-pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan (3 ounces)
kosher salt and black pepper
Directions
Cook the pasta according to the package
directions. Reserve 1 ¼ cups of the cooking water. Drain the pasta and return it to the pot.
Meanwhile, using a fork or your fingers, shred the
chicken, discarding the skin and bones.
Toss the pasta with the chicken, rosemary, reserved
pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
Cook, stirring, over medium-low heat, until the sauce
has thickened slightly, 2 to 3 minutes. Sprinkle with the remaining ¼ cup of Parmesan.

healthy and YUM YUM YUMMY!!!!

and for dessert!!!!! >>>>>>>

Chocolate Mousse

Serves 8
Hands-on Time: 20m
Total Time: 1hr 25m
Ingredients
8 ounces semisweet chocolate, chopped, plus more, shaved, for garnishing
3 large egg yolks
6 tablespoons granulated sugar
2 cups heavy cream
Directions
1. Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often,
until smooth. Remove from heat and let cool slightly.

2. In a small saucepan, whisk together the egg yolks, 4 tablespoons of the sugar, and ¾ cup of the cream.
Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the back of the spatula,
2 to 3 minutes (do not boil). Strain into the melted chocolate and whisk until smooth. Refrigerate until completely cooled,
about 30 minutes.

3. Using an electric mixer, beat the remaining 1 ¼ cups cream and 2 tablespoons sugar until stiff peaks form.

4. In 3 additions, fold the whipped cream into the chocolate mixture. Divide among 8 serving glasses and refrigerate
for at least 30 minutes (if longer, bring to room temperature before serving). Sprinkle with the shaved chocolate before serving.

Tip
The mousse can be prepared up to 2 days in advance (do not sprinkle with the shaved chocolate). Refrigerate covered.
Bring to room temperature and sprinkle with the chocolate before serving.

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