Lindt Chocolate Fondant

3 tbsp melted Butter
2 tbsp Coco powder for dusting
100 g Lindt dark Chocolate
100 g Butter cut into small pieces
2/3 cup Caster Sugar
2 eggs
2 egg yolks
2/3 cup Flour

Coat 4 chilled ramekins with the melted butter.
Once the melted butter has set dust with coco powder.
Melt the chocolate and butter over low simmering water.
Beat caster sugar, eggs, egg yolks and butter into a light yellow consistency.
Sift the flour into the mixture, keep on beating.
Gradually add the melted chocolate into the batter, not all at once.
You should have a rich creamy mixture by now.
Divide the mixture into the 4 ramekins.

Bake at 200℃ for 12 minutes.

Serve with caramel sauce, cream or ice cream.

Wonderful way to end any dinner!

Simple Coleslaw

Ingredients:

2 cups shredded cabbage
1 onion (shredded)
1 cup mayonaise
1/2 teaspoon ground pepper
salt to taste

Method:

Mix all the ingredients, Chill it and use as a side dish or an appetizer.

If mayonaise is not available you can make with vinegar version:
shredded cabbage
white vinegar
Sugar
Salt and pepper

Broccoli Chicken

Easy meals for Busy people

500 g Chicken Breasts
1 cup Chicken Stock
1 Broccoli head cooked
1 small bunch Thyme
1tbs Paprika
2 tsp Mustard
1tbs Lemon juice
2 tbs Oil
1 Onion chopped
2 cups Sliced Mushrooms
1/2 packet of cooked Penne Pasta
1 tin cream of Mushroom Soup
1 tin Asparagus Soup
1 cup Mayonaise
1 cup grated Cheddar Cheese

Method

Preheat the oven 180℃

Simmer the chicken breast in chicken stock until cooked. Cut the chicken into small pieces.
Fry the mushrooms and onions until soft.
Add all the ingredients together except for the cheese.
Sprinkle the cheese over the top and bake for 45 minutes at 180℃

This dish is healthy and simply delicious

Homemade Spinach Wraps (Tortillas)

Ingredients
750 ml wholewheat or bread or cake flour
10 ml baking powder
5 ml salt
125 ml spinach - cooked, chopped and thoroughly drained
75 ml softened butter - or coconut oil
160 - 250 ml water - divided

Method
Add flour, spinach, baking powder and salt to a food processor.
Pulse to finely chop the spinach and combine ingredients.

Add butter/coconut oil and pulse to combine, scrapping down the bowl to incorporate all ingredients.

Add 160 ml water in a slow steady stream to the ingredients to form a ball.
Add additional water 1 tablespoon at a time until the dough comes together.

Knead for a short while - (less than a minute) until the dough is tacky - if the dough is too sticky add some more flour.

Transfer the dough to a lightly floured surface - divide into 8 equal pieces and cover with a towel - rest for 10 minutes.

Heat a large pan over medium heat and working one ball at a time flatten to a disc shape. Flour lightly, and roll very thin - to about 25 cm

Gently transfer disc to the heated pan and cook for about 20 - 30 seconds, until bubbles form and are slightly browned - do not overcook or the wraps will become stiff.

Transfer cooked wraps to a plate and cover with a damp towel.

Continue with remaining wraps, stacking each one on top of the other - the steam and heat will assist in keeping the wraps soft and pliable.

You can refrigerate them for about 3 days or freeze,
To soften - zap them in the microwave for 15 - 20 seconds.