Chocolate Cake in a Mug

The Most Dangerous Choccie Cake Recipe in the World After all the talk on buddies about the muffin in a mug cake, I thought you might like this one that was sent to me...

· Get out your biggest mug. (Mine is a 500ml pottery beer mug.)
· Break an egg into it.
· Add 2 tbsp sugar (2x20ml)
· Add 2 tbsp cocoa
· Little splash of vanilla
· Beat well with a fork
· Add 1 tbsp self-raising flour
· Add 1 tbsp milk
· Add 1 tbsp oil
· (in that order, so you don't get the measuring spoon all yukky)
· Mix it all up with the fork until no lumps. Makes 180ml total
without extras.

· (Optional extras at this point are a slurp of your favourite tipple,
and/or a couple of leftover baby Easter eggs, or 1-2 tbsp chockbits, or 2 or
3 after dinner mints, chocolate ginger or whatever rows your boat.)

· Cook for 1 minute 20 seconds in a 1600W microwave, adjusted for the
power of yours. The mixture rose up almost to the top of my big mug, then sank back to twice the starting size. According to the original (erroneous) recipe "the mixture does rise up above the top of the mug, but don't worry."
Do you believe that?
· Stand 1 minute.
· You can shovel it out with the fork and eat it straight away, or top
up the mug with whipped cream and shovel it out anyway, or
· Tip it out on a plate and shovel from there, which makes room for
more fruit and veg, cream and/or icecream. Any chocolate you added will melt like a frosting if you let it sit for an hour, or sauce if you are a greedy guts who thinks waiting for cake to cool, and chocolate to harden is a pointless exercise.
· This is a light cake with a few holes in it. It is not as onerous as
restaurant chocolate cake to eat, but might be with ½ a cup of Baileys poured over it. You could probably make it more onerous by adding more oil, but what's the point? Don't want to kill yourself, do you?

SUGGESTION: Email this to a friend and agree on a time for coffee and cake over a phonecall. Five minutes before you ring them, put the kettle on, and make your cake while the kettle is boiling. Enjoy. It's a whole new take on "I saw you pull into the driveway and just popped a batch of scones in the oven!"

Louisa

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 :-)

Louisa's Incredibly Easy Pie

3 eggs 1/2 cup brown rice flour or buckwheat flour or barley flour 2 cups milk or milk substitute 1/4 cup golden syrup 1 cup preservative free coconut or cashews ( I quickly crush using mortar & pestle) Blend all ingredients, pour into greased pie plate. I use the dish I use for my mince pies, whatever the technical name for that is. variation: dice up 3 ripe pears, lay on bottom of plate before pouring mixture on top. Bake in moderate oven 30 - 45 mins until set.

Louisa's alternative muesli bars

1 cup self raising flour
1 cup rice flakes
1 cup oat flakes
1/2 cup sugar

Mix together.

75g marge/butter
2 tbsp golden syrup

Melt together then mix in with first lot. Add water if needs moistening.
Press into a slice tray & bake at 160c for 20 mins. If I'm making a double
batch, I usually put in rice bubbles as well - especially the yummy big ones
from the healthy food aisle.

200g butter/marge
50g sugar
150g jam

Put into large bowl & mix with electric mixer.
2 eggs

Add & mix again

200g rolled oats
100g cornflour

Work into mix. Press into slice tray. Bake at 180c for 20 - 30 minutes.

Cut into bars while hot but allow to cool befroe moving from tray.

Museli bars from the Yellow cookbook (os opposed to oat slice!)

1 cup rolled oats
1 cup puffed rice
4 weetbix
1 cup dessicated coconut
1/2 cup dries mixed fruit

Combine

1/4 cup brown sugar
1/2 cup honey
5 tablespoons butter/marge

Bring to boil, simmer for 5 minutes stirring frequently.

1/2 cup peanut paste

Add to hot mix. Pour over the fruit/cereal & combine thoroughly. Press mix
into slice tray & refrigerate until firm.

Bon Appertif!

Louisa's kid/school friendly homemade slices

Here is a random selection of recipes...

Birgit's baked museli bars

200g oil or marge
50g sugar
150g jam
2 eggs
200g rolled oats
100g cornflour

Put butter, sugar & jam in bowl. Mix well, add eggs, mix again. Work oats & cornflour into mix. Press into slice tin, bake at 180c for 20 -30 mins. Cut into bars, allow to cool.

Quick pear slice

1 packet Sao's
1 tbsp cornflour
cold water or syrup from the canned fruit
250g partially drained diced fruit

Line a baking tray with greaseproof paper, & layer half the Sao's. Dissolve cornflour in the small amount of water/syrup. Add to the canned fruit over low heat, stirring until mix thickens. Spred evenly over the Sao's, top with the rest, ice with icing.

Snack rings

1 sheet butter puff pastry (frozen)
1 clove garlic, cut
poppy seeds

Rub frozen pastry sheet with garlic. As sheet becomes soft enough to cut, sprinkle with poppy seeds, & cut into strips 1cm wide, 2cms long (or cut into rounds with scone cutter, & cut out middle ring with smaller cutter). Bake in a moderate oven until pale golden, about 10 minutes

Hope these are of use to you!