I have to admit to loving anything that has chocolate in it and now that I know it is good for you, in moderation, I am always looking for new recipes that feature it.
My sister Mandy makes delicious chocolate mousse but as it is loaded with chocolate and cream, not suitable for diabetics. This recipe is by no means as delicious as hers but it is better than the diet ones you find in the refrigerator section of the supermarket.
I got this recipe off a girlfriend of mine who made it with sugar. I have made it with splenda and also half sugar and half splenda. You can adapt it to suit yourself.
Make sure that the evaporated milk is really chilled before whipping or else it will not whip up properly.
INGREDIENTS:
1 sachet of gelatine (10g)
2 tablespoons good cocoa powder
375ml can reduced fat evaporated milk (I use Carnation Light)
1/2 cup water (125ml)
1/4 cup sugar
1/4 cup slenda
1 teaspoon vanilla essence
METHOD:
Mix gelatine and cocoa together in a small bowl or jug. Slowly add the cold water to this and stir until a thin paste.
Heat in the microwave until the gelatine melts. Do not boil.
Pour chilled milk into a large mixing bowl and beat on high speed of electric mixer until really thick.
Add sugar, splenda, hot cocoa mix and vanilla essence. Beat all together until well combined.
Pour into indivdual dishes and put in the refigerator until set.
This will make 12 small serves. Each one is approx 200KJ and around 1.4g fat.
Sunday, May 30, 2010
Monday, May 17, 2010
Chocolate Self Saucing Pudding Recipe
Whenever we were having guests over for dinner we would always ask mum to make her yummy self saucing chocolate pudding.
This has always been a family favourite and one that is great for those cooler winter months. It is such an easy recipe to make and I know it will be one that your family will ask for again and again.
I always serve mine up hot and usually place a scoop of vanilla ice cream on top or some whipped cream in a bowl on the table for those who want it slightly richer.
INGREDIENTS:
1 cup SR flour ( I use organic)
1/2 cup fresh milk (can use hi lo)
60g butter
3/4 cup sugar (either white or brown)
2 tablespoons cocoa powder
1/2 teaspoon vanilla essence
extra 2/3 cup sugar
extra 1 1/2 tablespoons cocoa powder
2 cups boiling water
METHOD:
Preheat oven to 180C.
Grease an ovenproof round casserole dish that will hold 6 cups.
Heat butter with the milk in a small saucepan on top of the stove until the butter is starting to melt. Turn off heat but leave on stove until the butter is melted. Remove and let cool for 2 minutes.
Pour milk mix into a medium size mixing bowl. Add sifted flour and cocoa, then vanilla essence and sugar. Mix thoroughly either with a wooden spoon or an electric mixer.
Pour into the casserole dish.
Combine extra sugar and cocoa and mix through so there are no lumps in the cocoa.
Spoon over the top of the pudding mixture and then gently pour over the boiling water.
Bake for 30 - 40 minutes.
Serve hot.
This has always been a family favourite and one that is great for those cooler winter months. It is such an easy recipe to make and I know it will be one that your family will ask for again and again.
I always serve mine up hot and usually place a scoop of vanilla ice cream on top or some whipped cream in a bowl on the table for those who want it slightly richer.
INGREDIENTS:
1 cup SR flour ( I use organic)
1/2 cup fresh milk (can use hi lo)
60g butter
3/4 cup sugar (either white or brown)
2 tablespoons cocoa powder
1/2 teaspoon vanilla essence
extra 2/3 cup sugar
extra 1 1/2 tablespoons cocoa powder
2 cups boiling water
METHOD:
Preheat oven to 180C.
Grease an ovenproof round casserole dish that will hold 6 cups.
Heat butter with the milk in a small saucepan on top of the stove until the butter is starting to melt. Turn off heat but leave on stove until the butter is melted. Remove and let cool for 2 minutes.
Pour milk mix into a medium size mixing bowl. Add sifted flour and cocoa, then vanilla essence and sugar. Mix thoroughly either with a wooden spoon or an electric mixer.
Pour into the casserole dish.
Combine extra sugar and cocoa and mix through so there are no lumps in the cocoa.
Spoon over the top of the pudding mixture and then gently pour over the boiling water.
Bake for 30 - 40 minutes.
Serve hot.
Wednesday, May 5, 2010
Chilli Con Carne Recipe
When the weather begins to cool down, I start thinking about lovely hot winter soups, casseroles and other hearty dishes.
I have tried various recipes for Chilli Con Carne and have two that I make, depending on who I am cooking for. For people who love the tradional way with fresh chillies I cook one and if making it for my husband David or others who don't like it so hot I use a mixture of chilli flakes and sweet chilli sauce. The sauce gives it a different, slightly sweet taste which I love. I can use as little or much as I like to get the required mildness that David prefers.
If you prefer a more hotter recipe, substitute for a small fresh red chilli which if you don't deseed it, will be very hot.
INGREDIENTS:
500g of lean mince steak
1 large brown onion - peeled and chopped
2 cloves garlic - peeled and crushed
1 large red capsicum - deseeded and chopped
1/2 teaspoon chilli flakes
1 tablespoon sweet chilli sauce
1 tablespoon good oil
400g can crushed tomatoes
2 large fresh tomatoes - chopped
2 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
2 teaspoons sweet paprika
440g can red kidney beans - drained and washed
250ml beef or chicken stock
sea salt to taste
extra 1 dessertspoon oil
steamed rice and sour cream to serve
METHOD:
Gently fry the onion, garlic and capsicum for a couple of minutes in oil in a large frypan over a low heat.
Add the dried spices and continue cooking until the aroma is released from the spices. Remove and turn out onto a plate.
Return frypan to heat and add another dessertspoon of oil to it. Fry the mince over a medium heat until browned.
Add the onion mix back into the pan, as well as the fresh and tinned tomatoes and cook for a further 5 - 6 minutes.
Add stock, sweet chilli sauce and tomato paste. Continue cooking over moderate heat until it starts to boil. Cover with lid then reduce heat and simmer for another 10 minutes.
Add kidney beans and continue cooking for another 5 minutes.
Serve with steamed rice and some corn chip. On the side place a bowl of light sour cream with some fresh chives added to it.
I have tried various recipes for Chilli Con Carne and have two that I make, depending on who I am cooking for. For people who love the tradional way with fresh chillies I cook one and if making it for my husband David or others who don't like it so hot I use a mixture of chilli flakes and sweet chilli sauce. The sauce gives it a different, slightly sweet taste which I love. I can use as little or much as I like to get the required mildness that David prefers.
If you prefer a more hotter recipe, substitute for a small fresh red chilli which if you don't deseed it, will be very hot.
INGREDIENTS:
500g of lean mince steak
1 large brown onion - peeled and chopped
2 cloves garlic - peeled and crushed
1 large red capsicum - deseeded and chopped
1/2 teaspoon chilli flakes
1 tablespoon sweet chilli sauce
1 tablespoon good oil
400g can crushed tomatoes
2 large fresh tomatoes - chopped
2 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
2 teaspoons sweet paprika
440g can red kidney beans - drained and washed
250ml beef or chicken stock
sea salt to taste
extra 1 dessertspoon oil
steamed rice and sour cream to serve
METHOD:
Gently fry the onion, garlic and capsicum for a couple of minutes in oil in a large frypan over a low heat.
Add the dried spices and continue cooking until the aroma is released from the spices. Remove and turn out onto a plate.
Return frypan to heat and add another dessertspoon of oil to it. Fry the mince over a medium heat until browned.
Add the onion mix back into the pan, as well as the fresh and tinned tomatoes and cook for a further 5 - 6 minutes.
Add stock, sweet chilli sauce and tomato paste. Continue cooking over moderate heat until it starts to boil. Cover with lid then reduce heat and simmer for another 10 minutes.
Add kidney beans and continue cooking for another 5 minutes.
Serve with steamed rice and some corn chip. On the side place a bowl of light sour cream with some fresh chives added to it.
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