Chocolate cake

Ingredients

5 oz. semisweet chocolate, choopped
3 oz. unsweetened chocolate, choopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room tenperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room tenperature
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan

Direction

Heat the oven to 350 F.
Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment).
Butter the parchment and lightly flour the pan, shaking out the excess.
In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.
Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min.
Turn the mixer to low and mix in the butter-chocolate mixture.
Sift the flour over the batter and fold until all the ingredients are fully incorporated.
Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min.
Cool in the pan on a rack for 10 min.
Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing

Chessecake with ricotta and creamchesse

PREP TIME
30 Min
COOK TIME
2 Hrs 30 Min
READY IN
3 Hrs 10 Min

INGREDIENTS

1 1/2 pounds ricotta16 ounces cream cheese
1 cup white sugar
6 eggs
6 tablespoons all-purpose flour
1 cup sour cream
1 teaspoon vanilla extract

DIRECTION

Preheat oven to 325 degrees F (165 degrees C.) Wrap the outside bottom of a 10 inch springform pan with foil to prevent water seeping in while baking.
Cream together ricotta cheese, cream cheese and sugar until smooth. Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. Pour mixture into a 10 inch springform pan.
Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into preheated oven without spilling water. Bake for 90 minutes.
After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled.
Serve when thoroughly chilled

Roast beef burritos

Ingredients

1/3 cup olive oil
3 medium brown onions, sliced
3 garlic cloves, sliced
1 tsp salt
1/2 tsp chilli powder
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp pepper
400g tin red kidney beans, drained
200g chopped tinned tomatoes
300g roast beef, cut into thin strips
8 jumbo tortillas
1 1/2 cups cooked brown rice, warmed
1 cup grated cheddar cheese
8 heaped tbsp guacamole (seerecipe on this page)
2 handfuls rocket, picked andwashed
pickled sliced jalapenos

Direction

Place olive oil in a saucepan over high heat

Add onion and garlic and cook for about 5 minutes until starting to colour। Add salt and spices and cook a further 2 minutes. Add beans and tomatoes and cook 5 minutes on a medium heat. Add beef and stir, cook on high for 3 minutes or until meat is heatedtrought

Wrap tortillas in foil and warm in the oven or warm them in a sandwich press for a few seconds to make them easier to handle। Lay out on a bench and fill evenly with rice, bean mix, cheese, guacamole and rocket. Serve with jalapeno peppers and your favourite chilli sauce.

Lentil soup

Ingredients

2 Tbs olive oil
2 medium onions, chopped
4 cloves garlic, chopped
1 bay leaf
2 stalks of celery, chopped
2 cups dried lentils
2 carrots, chopped
8 cups of water
1 small can tomato paste
4 cups shredded spinach
Salt and white pepper to taste
3 Tbs lemon juice

Directions

Heat oil in a large saucepan and saut onion until soft
। Add remaining ingredients except spinach and lemon
Mix वेल. Bring to a boil, cover and simmer 1 hour. Add spinach, salt, and pepper, and cook 10 more minutes. Stir in lemon juice and serve.

Bruschetta with Tomato-Basil Relish

Ingredients

Grilled Toast Rounds 16 slices French bread (or about 8 slices Italian bread)

2 tablespoons olive oil

1 garlic clove

Brush both sides of bread slices with olive oil and place on medium hot grill; grill until lightly brown; turn and grill other side.

Remove from grill and rub one side of toasts with garlic.

Serve with Tomato- Basil Relish (below).

Tomato-Basil Relish

1 cup chopped fresh tomatoes

2 tablespoons finely chopped onion

1 small garlic clove, minced

1 teaspoon olive oil

1 teaspoon balsamic vinegar

2 tablespoons chopped basil

SaltPepper

Mix tomatoes, onion, garlic, olive oil, vinegar in a small bowl. Stir in basil and season with salt and pepper to taste Cover and let stand about 30 minutes

Muffins - prune and bran

Ingredients:

1 cup processed bran breakfast cereal, (pre soaked for 40 mins in 1 cup of water)
1 cup pitted prunes
1/2 cup brown sugar, finely chopped
2 tablespoons canola oil, (extra canola oil for greasing muffin tins)
1 egg , lightly beaten
1 cup self raising flour, sifted

Direction

:1. Place prunes, sugar and bran in a food processor and blend until smooth. Place mixture in bowl.
2. Add oil and egg, mix well.
3. Fold in flour, until well combined.
4. Spoon into greased small muffins tins.
5. Bake at 180˚C for 10 - 15 minutes or until cooked when tested with a skewer.

Pasta with roasted pumpkin, basil and tuna fillet

Ingredients:

800 g Queensland blue pumpkin, peeled, seeled and cut into 2cm cubes

1 onion, peeled and chopped

1/2 red capsicum, seeded and slices

2 tablespoons olive oil

1/2 cup basil leaves, finely sliced

4 cloves garlic, unpeeled

2 x210g can tuna filled, cut into 2cm cubes

400 g dried pasta shapes, (for example penne)

100 g semi-dried tomatoes, roughly chopped

1/2 cup Parmesan cheese,

gratedblack pepper, cracked

Directions

1. Preheat oven to 200°C.

2. Place pumpkin, onion, capsicum, olive oil, basil and garlic in a shallow roasting pan, season to taste.

3. Toss to coat in oil.

4. Roast at 200°C for 20 - 30 minutes or until pumpkin is soft. Squeeze cooked garlic from cloves and stir through pumpkin mixture.

5. Add tuna and semi-dried tomatoes and roast for another 5 minutes or until pumpkin is browned around edges.

6. Cook pasta in plenty of boiling, salted water until just tender (al dente). Drain pasta and return to saucepan, add pumpkin mixture and toss to combine.Notes: High in carbohydrates, medium in fat, low in sugar. Use egg free pasta if you are preparing food for people with an allergy to egg. Divide pasta among 4 bowls, and top with Parmesan cheese and cracked black pepper.