chocolate muslie slices
1/2 cup of brown sugar
3 tablespoons of golden syrup
125 g of butter
melt over a low heat and combine
1 cups of wholemeal four
1 & 1/2 teaspoons of baking powder
1 big tablespoon of cocoa
1 1/2 cups of muslie
1/2 cup o’ raisins
1/2 cup chopped nuts (i like pecans, but they can be a bit on the expensive side, unless you’re cunning in the supermarket, and mark them as offal)
1/2 cup of chocolate chips (i like using white choc, for contrast!)
sieve the flour, cocoa and baking powder, and add the other ingredients. stir these dry ingredients into the butter/syrup/sugar mix. it might be worth waiting a for it to cool a little, so your choc chips don’t melt..
spread the mixture into a baking tray, and cook in a pre-heated over for 20 odd minutes at about 180 degrees C.
remove from oven when nicely cooked and allow to cool, before melting some yummy chocolate and generously covering the top. cut into slices and eat when lonely. pictures to follow….
one cheap bottle of vodka
two bottles of ginger beer
one bottle of lemonade
one bottle of soda with a twist of lemon
some fresh mint !
well first you got to take a big bowl and put all the drink into it – and you has to pour them all at once, like in cockatial. fast fast fast !
now take the limes. cut them in half and squeeze them into the punch. then you might as well put the limes in the punch too. it is fun.
decorate the top of your punch with some fresh mint.
put the punch on the party table. now you are finish.
chilli con carne
this is a recipe that i have developed over the last few weeks, after i purloined the original from a passing band of actors, and is ideal for these cold and hard winter nights that we are experiencing. below is a list of the ingredients you will need, followed by a brief summery of how to use said ingredients.
1 & 1/2 tsp of cummin
1 & 1/2 tsp of corriander seeds
a couple of bits of cinnamon bark or sticks or whatever
3 or 4 dried chopped chillies, or the equivelant of chilli powder
salt & pepper, of course!
500g of prime minced beefy (i went to the organic butcher and got some real good stuff.. it makes a diff)
2 or 3 beef stock cubes (like good old OXO, ahh..)
1 & 1/2 firm onions
a handful and a bit of mushrooms
1 or 2 courgettes
4 or 5 cloves of the good stuff (that’ll be garlic, then)
a nice red capsicum
half a tube of tomato paste
2 tins of chopped tommies
2 tins o’ kidney beans, rinsed & drained! always rinse and drain these lil beauties..
a clutch of fresh corriander leaves
2 or 3 fresh tomatoes
right then. got all that stuff? then lets begin..
i like to start by heating the cummin & corriander seeds in a dry wok, and then crush them up in a pestle & mortar with some sea salt. cut up the chillies and add them to this spicy goodness, and maybe grind in some fresh black pepper. this will be used later.
brown the mince in a big wok or pan, in a little olive oil. when nicely browned, drain the liquid that invariably will be floating around and put the mince in a bowl, to be added later.
slice your vegtables, and chuck them in the wok. when these are nicely softened/cooked, add the garlic, mince, tomato paste and yer stock cubes and give it a stir. then stir in the spicey goodness compound you created. can you smell the deliciousness? it is at this stage you can futher delight the CCC with a tickle of marjoram and oregano, or whatever else presents itself. it’s all good.
at this point i add the tins of tomatoes and the (rinsed & drained!) kidney beans, and bring to the boil.
leave to simmer for about 50 minutes to an hour. then add the chopped fresh corriander and tomatoes.
it is now ready to serve. as you may well know, chilli con carne is just lovely with a fine salad, chips, baked potatoes, rice, or some lovely crusty bread. and cheese. or creme fresh. or both!
also, it shoud be noted, like most stews and casseroles, this dish is even more wonderful after a day of getting to know itself.
here is a picture of the one i made today. although i forget to buy the tomato paste, so i lobbed in another can of tomatoes. and i put some spring onions in there. can you see them? you know, you really can make it up as you go along, you can’t go wrong. be bold, be daring.
bon appetite, sweet sweet darlings..