Triple Choc Brownies

gluten free, dairy free

200g dairy free Dark Chocolate
⅓ cup Cocoa
1¾ cups Brown Sugar
250g Nuttelex
½ cup gluten free Self Raising Flour
4 eggs
¾ cup gluten free Plain Flour

Method
Preheat oven to 160oC fan forced(180oC conventional)
Melt Nuttelex and chocolate together, in the microwave oven (30 seconds at a time, then stir).
Combine eggs, brown sugar and cocoa in a bowl and beat well.
Stir in chocolate and Nuttelex mixture
Gently fold in flours and mix well.
Spray 25cm by 34cm baking tray with oil and line with baking paper.
Pour in mixture.
Bake for 40 to 50 minutes or until a skewer poked in comes out clean.
Cool slightly in tin, then cut into rectangles.
May be served warm or cool.

Just in case this is not quite rich enough, Libby likes to add 1 cup of Chocolate Chips along with the flours.
I use Lindt 70% Cocoa chocolate and Cadbury Dark Chocolate Chips, and Orgran Gluten Free flours.

Jeany

Chicken Soup - Various Buddies

Chicken and Corn Soup - Jeany

1 1/2 litres Chicken stock
Meat from one whole cooked chook
3 tins Creamed Corn
1 tin Kernel Corn

Combine all ingredients and heat through.
For a thicker soup, add a handful of small pasta, and simmer until the pasta is cooked.

Chicken and Corn Soup - Maxine

Soften a chopped onion in a pan with a bit of oil, then add however much garlic you want, add a litre of bought chicken stock, plus some more water, meat from a bbq chook, chopped carrot and some pasta (the tiny soup ones are yummy) or noodles or rice or barley. If you have celery chuck some in too (actually you could soften any vegies with the onion) but if you want quick and simple then just do the chicken stock and some meat and whatever you can throw in. If you have some parsley in the garden chop and chuck in when serving


Chicken and Corn Soup - Dot

I make that basic chicken & corn soup too... served with cheese puffs.

If I'm planning ahead, I use chicken carcasses to make the stock. I also use creamed rather than kernel corn & add chopped carrots and celery and thin egg noodles. It's also nice with rice instead of noodles (especially if you're feeling a it poorly). If I want to make a meal of it I stir a couple of beaten eggs into the hot soup

Chicken Soup - Kerrilee

I use the frame and leftovers from a roast, add carrot and onion and if I have it celery and parsley and boil it up while we eat, I then strain it and once cool put it in the freezer for when it’s needed.

Chicken Soup -Debbie K

I use chicken frames for the stock of my soup.
I boil the shit out of it for a few hours, then add onion, parsley, turnip, carrot, celery, parsnip and boil for another couple of hours.

I boil up about 10 chicken frames for 4 hours.Then add a small turnip, a parsnip, 2 sticks of celery, 2 onions, about 1/3 bunch parsley and 2 carrots.

Then boil another couple of hours.

I serve it with some sort of noodle.

The key is not to add too much water. If it's too strong, you can always add more.

If I have left over soup, I make chicken and corn by adding a splash of sesame oil, soy sauce, a tin of creamed corn, some spring onion and a scrambled egg. I often add left over roast chicken too if I have any.

Chicken Soup - Louisa

Throw in chicken in a big pot of water (I throw it in our stock pot, & then joint the darn thing after it's cooked). Add whatever vegies & spices you like. You could also add chicken stock cube or instant soups too, if you like. Cook, simmer, strip chicken, serve...

From Merrin....

I use a good amount of celery, a leek (and/or onions), herbs, miso, chicken stock and I can't be bothered with bones and stuff so usually just pop a few whole chicken breasts in. Later on I add diced carrots, corn kernels and then break up all the chicken. I find it I cube it first it dries out a lot, I prefer it shredded. I usually have it in the slow cooker for 8 hours or so, but obviously can be cooked quicker. Yum yum :-)

Jeany's Chocolate Chip Muffins (Dairy free; Low fat; High fibre)

Ingredients
4 cups Wholemeal Self-Raising Flour
11/2 teaspoons Bicarb Soda 4 Egg Whites
1 cup Chocolate Chips 1 cup Sugar
2 x 120g tubs Apple Puree 1 teaspoon Vanilla Extract
1 cup Rice Milk


Method
Pre-heat oven to 200oC. Coat muffin tins with cooking spray.
Beat Egg Whites, Sugar and Vanilla together using an electric mixer.
Stir Bicarb Soda into Apple Puree (it will froth) and add to bowl.
Stir in Rice Milk and Chocolate Chips.
Gently fold Flour into mixture in one go.
(DO NOT BEAT as this will make the muffins tough)
Spoon into prepared muffin tins.
Bake 15 to 20 minutes or until firm to touch in centre.
Allow muffins to sit in tin for 5 minutes.
Turning onto a wire rack to cool.



These muffins remain moist for several days if kept in the fridge. They also freeze well.
This recipe will make 18 regular muffins and 12 mini muffins, or 24 regular muffins.

Jeany's slow cook chook

My current favourite (using a limited range of failsafe foods) is to put a whole chook (with a chunk of leek in the cavity), some potatoes, chunks of peeled swede and choko and some whole brussel sprouts, with a sprinkle of salt and a cup or so of chicken stock; cook on high for about 4 hours; then I drain off and thicken the juices with cornflour to make a gravy, remove the potatoes and mash them (with some of the other veges too, to sneak them into my fussy eater!!), before carving the chook and serving.