Chocolate Bake

 

INGREDIENTS

• 1 cup All-purpose Flour
• 2 teaspoons Baking Powder
• ¼ teaspoons Salt
• 7 Tablespoons Cocoa Powder, Divided
• 1-¼ cup Sugar, Divided
• ½ cups Milk
• ⅓ cups Melted Butter
• 1-½ teaspoon Vanilla Extract
• ½ cups Light Brown Sugar, Packed
• 1-½ cup Hot Tap Water

METHOD

Preheat oven to 350 degrees.

First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8-inch baking dish.

In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake for about 40 minutes or until the centre is set.

Serve with lashings of vanilla ice cream.

Chocolate Pots

 

INGREDIENTS

1  14 ounce can of full fat coconut milk
5 ounces dark chocolate

2 Tbsp agave nectar
1/2 tsp vanilla essence
pinch of cinnamon
pinch of nutmeg

 

METHOD

- Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon .

- Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor

- Blend everything together until smooth and creamy, pour into ramekins and chill for about 5 hours until firm and creamy.

Decorate with fresh raspberries.

Pasta with Sardines

INGREDIENTS

1/2 tsp saffron strands (approx)
2 oz (50 g) fennel bulb
400 g fresh sardines (approx)
100 g onion
2 tbsp olive oil or sunflower oil
3 tbsp concentrated tomato puree (paste)
100 g pine kernels
1/3 cup (70 g) seedless raisins
450 g spaghetti, tagliatelli or fettuccini
salt and pepper
2 tbsp Marsala

METHOD

1. Soak the saffron in 1 tsp of water.
2. Blanch the fennel, drain, and separate the fleshy layers. Chop them finely.
3. Cut the fish into 2cm pieces.
4. Skin and chop the onion.
5. Heat the oil in a large frying pan, and sauté the onion gently for 2-3 minutes until tender.
6. Add the fish, tomato puree, pine kernels, raisins, the saffron water, and fennel. Mix well and draw off the heat.
7. Cook the pasta in fast boiling salted water until just soft. Drain and keep hot.
8. Return the pan of fish to the heat, and simmer for 2-3 minutes, stirring gently. Season well.
9. Add the stock if the mixture seems too dry to coat the pasta, then add the Marsala. Simmer for a further 2-3 minutes.
10. Place the pasta on a heated serving dish, pour the sardine mixture over it, and toss well.

SALMON & BLUEBERRY

Ingredients

• 
  1 tablespoon olive oil plus additional for brushing
• 3/4 cup sliced shallots
• 1 garlic clove, thinly sliced
• 1/4 teaspoon coarse  salt plus additional for seasoning
• 1/4 teaspoon chopped fresh thyme plus additional for seasoning
• 1/8 teaspoon ground allspice plus additional for seasoning
• 1 cup fresh blueberries
• 1/4 cup water
• 1 tablespoon balsamic vinegar
• 4 7-ounce salmon steaks or fillets with skin (each about 3/4 inch thick)
• 3 tablespoons thinly sliced fresh mint, divided

Method

 

Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon allspice. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and vinegar. Stir to blend. Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. Let stand at room temperature. Re warm before using.

Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper.

Grill salmon until just opaque in centre, 4 to 5 minutes per side. Transfer to plates. Stir 2 tablespoons sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint. Serve immediately.