BROWNIE CON CAFÉ CAKE

September 22, 2014 / jonesd / 0 Comments

BROWNIE CON CAFÉ CAKE
Serves 12 – (very indulgent eg. for a birthday)

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1c dark (cooking?) chocolate
½c butter
3 eggs, lightly beaten
1c sugar
1 tsp vanilla
1
¼c flour
¼ tsp baking soda
¾c extra strong brewed coffee
1
½ tsp unflavoured gelatine
2 (8oz) packets cream cheese, softened
1 (14 oz) can sweetened condensed milk
3c prepared whipped cream
½ tsp cocoa powder

BROWNIE BASE:
1. Melt chocolate & butter in a medium saucepan over low heat, then remove from heat and allow to cool. Add eggs to choc mixture (temper eggs if necessary).
2. Add sugar and vanilla, stir to combine. Add flour & baking soda; beat to mix completely.
3. Pour into a springform pan, coated with cooking spray.
4. Bake at 350F (C) for 18-22 minutes. Brownies will be slightly sticky when tested.
Cool brownies completely before adding coffee layer.

COFFEE FILLING:
1. Pour brewed coffee in a medium sized bowl. Sprinkle gelatine powder over coffee and let stand for 10 minutes.
2. Combine cream cheese & condensed milk in a blender, process until smooth.
3. Add coffee & cheese mixtures tog., process until well combined.
4. Pour coffee filling over brownie base. Cover and refrigerate overnight.
5. Spread whipped cream over filling & sprinkle with cocoa powder.
6. Chill 1 hour before serving.

BROWN RICE STIR FRY WITH ROASTED CASHEW NUTS AND CHUNKY PINEAPPLE

September 22, 2014 / jonesd / 0 Comments

BROWN RICE STIR FRY WITH ROASTED CASHEW NUTS AND CHUNKY PINEAPPLE (serves 4)
Ingredients
* 2 cloves garlic, chopped
* 100 g mushrooms, sliced
* 1/2 red onion, finely chopped
* 1 tablespoon grape seed oil or other vegetable oil
* 1 diced red capsicum
* 1 cup sweet corn kernels
* 1 x 400 g tin chickpeas, drained
* 2 cups cooked brown rice
* 2 tablespoons soy sauce or wheat free tamari soy sauce
* 4 tablespoons mirin (sweet rice wine)
* 1/2 cup chopped pineapple
* 2 finely sliced spring onion
* 1 bunch chopped coriander leaves
* 1 bunch mint leaves, chopped
* 2 tablespoons chopped roasted cashews
* 2 tablespoons pumpkin seeds
Method
# Pre-cook rice
# Stir fry the garlic, onion and mushrooms in 1 tsp oil until soft.
# Add the capsicum, corn, chick peas, rice, soy sauce, mirin and pineapple then cook for 1 – 2 minutes until heated through.
# Fold through the spring onion, coriander, nuts and seeds and cook through for another minute until heated through.
# Serve hot and enjoy.
NB: Cooked roasted or poached chicken can be added to the rice if you like.