Shepherds Pie

INGREDIENTS
1T oil
1 onion chopped
500g lean beef mince
2T plain flour
2T tomato sauce
1T chutney or relish (I used 'No Shortcuts' tamarillo chutney)
3/4C beef stock
3 potatoes chopped
1T butter
1T finely chopped onion
1/2C grated tasty cheese
salt and pepper to taste

METHOD
Heat oil in a large frying pan.  Add onion and cook until clear.  Add mince and cook until well browned, stirring constantly.  Stir in flour and cook for 1 minute.  Add tomato, chutney and stock.  Bring to boil, reduce heat and simmer for 5 mins.  Set aside.
Cook potatoes in boiling salted water until tender.  Drain and heat for a few minutes to dry off excess moisture.  Shake pan frequently during this time.  Mash potato.  Add butter, onion and half the cheese, mixing until smooth and creamy.  Season with salt and pepper.  Put mince into pie dish.  Top with potato mixture and sprinkle with remaining cheese.   Bake at 190C for 20 min or until golden and heated through.

TIP
I found the flavour a little too fruity, therefore added about 1T of marmite (vegemite).

ELLA-ometre  Ate it all up without complaint.  I didn't actually like the flavour that much myself, so was surprised that she ate it.

ZACH-ometre Zach ate about 8 bites (even had some of the potato, and he typically doesn't like mashed potato. 

Source:  Based on the Edmonds Cookery Book

Banana and Choc Chip muffins

INGREDIENTS 2C plain flour
1T baking powder
1C caster sugar
2 eggs
1/4C vegetable oil
1C buttermilk
2 tsp vanilla essence
1C mashed banana
3/4C chocolate chips
icing sugar for dusting

METHOD
Preheat oven to 180C.  Sift flour, baking powder, and sugar into a bowl.  Add eggs, oil, buttermilk and vanilla until just combined.   Gently fold through banana and chocolate chips.  Divide between 12 muffin cases and cook for 20-30 mins until golden or cooked when tested with a skewer.

COMMENT
So quick and easy to make.  However, for some reason the bottom of each muffin stuck to the paper cases, Ive never had that happen before, so not sure why it happened.  The bottoms may have needed a bit more cooking, but I was afraid of the muffin drying out as it apart from the colour it appeared cooked early on.

ELLA-ometre   She really liked these, quite different from our usual muffin recipe.  Didn't eat the last couple of bites though as she said it was too 'chocolatey'

ZACH-ometre  He helped me make them and loved the mixture, but hasn't tried a cooked one yet, I think he is too full of batter.

Source:  Donna Hays, Kids Magazine, Annual 8, 2011

Roasted Pumpkin Soup

INGREDIENTS
1x 2kg butternut pumpkin
1 onion
olive oil for drizzling
sea salt
3 1/2 C chicken stock
1C pouring cream
1T honey
sour cream to serve

METHOD
Preheat oven to 220C.  Cut the pumpkin in half lengthways and scoop out seeds.  Place the pumpkin, cut side up and onion on baking tray.  (No need to peel onion).  Drizzle with oil and sprinkle with salt.  Bake for 55-60 mins or until pumpkin is just soft and starting to brown.  Scoop pumpkin out of skin and into blender.  Scoop onion flesh away from its skin and add to blender.  Add 1 cup of the chicken stock and blend until smooth.  Pour mixture into a saucepan, add remaining stock, cream and honey.  Place over medium heat, until soup is heated through.  Serve with sour cream.

COMMENT
A very smooth and creamy soup, but a little too sweet and rich for us to eat a whole bowl each.

ELLA-ometre
It was at Ella's request that I made pumpkin soup last night, she had never had it before.   She took one bite and screwed up her nose, saying it was way to sweet.

ZACH-ometre
Zach has trouble with rich foods, and whilst he ate about 6  bites of toast dipped into the soup, and one mouthful, he also screwed up his nose and found it all a bit too much.

Source:  Donna Hay - Fast, Fresh, Simple

Roast Chicken Sarnies

INGREDIENTS
Left over roast chicken
Left over stuffing
Left over gravy
Fresh Tomato
Thick sliced sour dough bread
Mayonnaise
Baby spinach and rocket leaves

METHOD
Drizzle bread with a little olive oil and bake in oven approx 15 mins until browned and crunchy.  Allow to cool.   Spread mayo onto each slice.  Layer with thick sliced tomato, spinach and rocket, chicken and stuffing, and drizzle with a little gravy and salt flakes.  DELICIOUS.

COMMENT
A tasty way to use up your left over roast... and almost a night off from cooking as all the hard work is done the night before.

Asparagus Risotto

INGREDIENTS
300g good quality risotto rice
25g unsalted butter
50ml olive oil
1/2 small red onion, finely chopped
1 stick celery, finely chopped
1L chicken or vegetable stock (hot)
1C dry white wine
3 bunches asparagus, finely chopped
150g baby spinach, roughly chopped
1C parsley, finely chopped
50g Parmesan
30g unsalted butter
juice of 1 small lemon
salt and pepper to taste

METHOD
Sweat onions and celery in a heavy based saucepan with butter and olive oil very slowly for 10 mins before adding the rice and sweating for a further 2 mins.  Add the wine and reduce until liquid has almost disappeared, before adding the stock, small amounts at a time, stirring constantly between each addition.  When the rice is almost cooked, add the asparagus.  Remove from the heat and add the spinach, parsley, lemon juice, butter and Parmesan.  Stir together and season to taste.

COMMENT
Yet to try this one on the kids, but I thought it was  DELICIOUS!  (Trying to decide when I can serve it up again)


Make me gluten free
Make sure your stock is gluten free and you are good to go


Source:  Riverstone Kitchen, by Bevan and Monique Smith

Lemonade and Cream Muffins

INGREDIENTS
2C self raising flour
1/2C sugar
1/4 tsp salt
1/2C lemonade (Sprite)
1/2C cream
1 large egg

METHOD
Measure flour, sugar and salt into a large bowl, and toss together with a fork.  In another bowl, mix the lemonade, cream and egg with the fork until combined.  Pour liquid into dry ingredients, then fold gently until the flour is just moistened.  Spoon mixture into 12 muffin cases.
Bake at 200C for 10-15 mins until they are light and golden colour and firm when pressed in centre.

COMMENT
We had some friends coming for an afternoon playdate and I thought the kids would love the idea of these muffins..... but they all turned their nose up at them, I was astounded.   However the adults enjoyed these split with jam and cream.  (They are like a lighter version of a scone).   These are great to make if you are short in time.


Source:  Alison Holst's 'More marvellous muffins'

GLUTEN FREE Brownies

INGREDIENTS
200g plain chocolate cut into chunks (I used dark cooking chocolate)
200g butter cut into small chunks
3 large eggs
175g light muscovado sugar (I used brown sugar)
3T cocoa powder
2 tsp gluten free baking powder (most are gluten free, but check your label)
pinch of salt
150g white chocolate, chopped into large chunks
icing sugar for dusting, optional

 METHOD
Pre-heat over to 160C.  Put chocolate and butter in a heatproof bowl over a pan of simmering water and stir until melted OR put in a microwave bowl and microwave for 1 min, then stir and microwave for 10 sec blasts until melted.  Allow to cool slightly.
Using an electric mixer whisk eggs and sugar together until just combined.  Stir in the chocolate mixture, and sift and fold  in the dry ingredients.  Fold in the white chocolate chunks.
Line a 28cm cake tin with baking paper.  Pour mixture in tin and bake for 30 mins, until a crust has formed but there is still some give when pressed.  Do not overcook.  Remove from oven and allow to cool completely before removing from tin.   Don't worry it will sink and crack a little.
Cut into squares and dust with icing sugar before serving.

TIP
Try replacing half of the white chocolate with roughly chopped pecans.  

CELIAC-ometre  Everyone loved this brownie.  Definitely one of the best I have eaten, even considering it is of the gluten free variety.

ELLA-ometre   A big brownie fan
ZACH-ometre Loved it

Source:  Annabel Karels 'The fussy eaters cookbook'

Chocolate Chip Cookies

INGREDIENTS
125g butter, softened
1/4C sugar
3T sweetened condensed milk
few drops vanilla essence
1 1/2 C plain flour
1 tsp baking powder
1/2C chocolate chips  (I use cooking chocolate which I cut into chunks)

METHOD
Cream butter, sugar, condensed milk and vanilla until light and fluffy.  Sift flour and baking powder together.  Mix dry ingredients and chocolate into creamed mixture.  Roll tablespoons of mixture into small balls.  Place on a greased baking tray and flatten with a fork.  Bake at 180C for approx 20 mins.

TIP
If cookie dough seems a little dry add approx 1T of milk.

COMMENT
I have been making these cookies since I was a kid.  They are more of a crumbly doughy kind of cookie than a 'biscuit'.

ELLA-ometre  Big Fan
ZACH-ometre Hasn't tried yet

Source: The Edmonds Cookbook

Coriander Chicken Curry

INGREDIENTS
2T ground coriander
2T ground cumin
1/2 tsp ground fennel seed
1T butter
1 medium onion
2 chicken breasts, diced into bite sized pieces
2T curry paste such as Madras  (I used Madras)
1 thumb sized piece of fresh ginger, peeled and chopped as small as you can (I used tsp from a jar)
2x 400g tins chopped tomatoes
salt and black pepper
a handful of fresh coriander, chopped
Coconut cream to taste

METHOD
Peel and chop the onion as small as you can.  Melt butter in saucepan over medium heat, adding onion and cook until it softens.  Add chicken and fry until the chicken changes colour.  This takes about 2mins each side.  Add curry paste, ginger, and spices and stir well.  Cook for a few minutes to improve the flavour before adding anything else.  Stir in chopped tomatoes.   Bring to a simmer, cover with a lid and cook on a medium heat for 25 mins.  Keep checking to make sure it does not dry out - add some water if it does.  Stir in coriander and creamed coconut to make it as creamy as you wish.    Add salt and pepper to taste.  Serve with rice.

COMMENT
Greg and I love curry, so I am keen to introduce some mild curry flavours to the kids.  This one is from a kids cookbook, so I was confident it would be mild.  One of the options was to grind your own spice seeds (coriander/cumin/fennel) which I did, but it was too gritty for the kids in my opinion, so I advise to use powder.   I used a whole tin of coconut cream to make it really creamy, and was really impressed with the final flavour.   A kids dish, BUT  mild curry that I would be happy to eat (and I did have it for my dinner), although I do usually like spicier options.  Will definitely make it again.

ELLA-ometre  She wasn't too keen on the chicken, but enjoyed a bit of sauce with her rice
ZACH-ometre  He was very keen on the chicken and a bit of rice, but not so much the sauce on its own.  neither child ate a big portion, but they are very new flavours to them.   So I thought they did well.

Source:  Noras Dinners by Nora Sands

Simple Apple and Blueberry Cake

INGREDIENTS
1 1/2C self raising flour, sifted
3/4C caster sugar
125g butter softened
1 tsp vanilla extract
2 eggs
1/2C milk
1 apple cored and thinly sliced
3/4C frozen or fresh blueberries
2 T demerara sugar

METHOD 
Preheat oven to 160C.  Place flour, sugar, butter, vanilla, eggs and milk in a bowl and beat with an electric mixer until just combined.  Spoon mixture into a 22cm springform tin lined with non-stick baking paper.  Top with apple and blueberries and sprinkle with sugar.  Bake 45 mins or until cake is cooked when tested with a skewer.

COMMENT
I made this in a silicon baking tin, and part of the cake stuck to the bottom, so I will definitely use the springform and baking paper next time.   This was sooooooo easy to make, and looked impressive.  I served it cold and it was tasty, but I also tried a bit hot which was delicious, so I will try it hot next time served with ice-cream (as recommended).  I'm trying to work out when I can make it again.

Make me gluten-free   I'm going to try and make a gluten free version of this one soon.

ELLA-ometre    Came back for more
 ZACH-ometre   Kept coming back for me (until I had to put a stop to it)

Source:  Donna Hay, Fast, Fresh, Simple

Best Blueberry Muffins

INGREDIENTS
2C flour
4 tsp baking powder
1/2 tsp salt
1/2C caster sugar
100g butter melted
1C milk
1 egg
1-1/2C blueberries (I use frozen)

METHOD
Measure out milk and make sure butter is melted and set aside to come to room temperature.  Sieve the first 5 ingredients in a fairly large bowl.  In another bowl lightly beat the egg, add the melted butter and milk.  Lightly mix blueberries through the dry ingredients, then add the liquid mixture.  Fold everything together without overmixing.  Divide between 12 medium muffin pans.  Bake at 220C for 12-15mins until muffins spring back when pressed (muffins with frozen berries usually take about 5 mins longer).

TIP
If the butter is still hot and milk straight from the fridge the mixture can curdle.  So the closer to room temperature the better (I usually just prepare it about 5 mins before I use it,  which seems to be ok).

ELLA-ometre   I was expecting the turned up nose (although she has eating these many times, but not for about a year) but hooray, she loved them!  In the lunchbox today.

ZACH-ometre  Zach was a little reluctant to eat the actual blueberry, but after trying he was rubbing his tummy making his 'yummy' sound

Source:  Alison Holsts Marvellous Muffins

Seriously Strawberry Ice Blocks

INGREDIENTS
1 1/2 tsp caster sugar
50ml water
200g strawberries, hulled
juice of 1 orange (about 75ml)
300g strawberry yoghurt or strawberry fromage frais

METHOD
Put sugar and water into a saucepan and boil about 3 mins until syrupy. Set aside to cool.
Quarter the strawberries and puree in a hand blender.  Press through a sieve to remove seeds.
Combine strawberry puree with the cooled syrup and orange juice and pour into 6 ice block moulds until about a third full.  Freeze until solid.  When the first layer is set, pour in yoghurt to a depth of 2.5cm and freeze.  Once this layer is frozen, pour in the puree mixture almost to the top and insert a stick into each iceblock.  Freeze again.  
When ready to eat run each mould under hot water for a few seconds to loosen the lollipops.

COMMENT
This is much easier to make than it sounds and the kids love them.  I made this quite a few times when I lived in Macau for all the kids to rave reviews.  Make a double mixture so you always a few in the freezer.   It has been a while since I made this one, and as we are coming into winter I might save it for when things warm up to try again, however I know many of you are coming into summer, so this is for you :)

Source:  Annabel Karmels Feeding Your Baby and Toddler

Vanilla Cheesecake Slice

INGREDIENTS 
2 sheets ready rolled puff pastry
Custard
1/2C caster sugar
1/3C cornflour
1/4C custard powder
2C milk
40g butter chopped
2 egg yolks
2 tsp vanilla
Filling
1 1/2 tsp gelatine
1T water
250g cream cheese softened
1/3C caster sugar
3/4C cream
Passionfruit Icing
1 1/2C icing sugar
1 tsp soft butter
2T passionfruit pulp

METHOD
Preheat oven to 240C.  Grease 23cm square cake pan and line base and sides with foil.  Extending foil 5cm above edge of pan.
Place pastry sheets on greased oven trays and prick all over with a fork.  Bake about 10 minutes or until browned well, cool.  Flatten pastry sheets, and place one pastry sheet into cake pan.
Make custard by blending, sugar, cornflour and custard powder in a medium saucepan with milk.  Stir over heat until mixture boils and thickens.  Remove from heat, stir in butter, egg yolks and vanilla.  Pour hot custard over pastry.  Cool for 15 minutes.
Make filling by sprinkling gelatine over the water in a small heatproof jug, stand jug in small saucepan of simmering water.  Stir until gelatine dissolves.  Cool 5 mins.
Beat cheese, sugar and cream in a small bowl with electric mixer until smooth.  Stir in gelatine mixture, spread over custard in pan, top with remaining pastry flat side up, press down gently.  Refrigerate 4 hours.
Make passionfruit icing by combining all icing ingredients in a bowl over a saucepan of hot water until icing is spreadable.
Spread pastry with icing.  Cut slice when icing is set.

COMMENT
It has been a little while since I made this, but the comments were 'wow'.  Its on my list of things to cook next time I entertain.

Source: The Australian Womens Weekly, Cupcakes, Cheesecakes and Cookies

SLOWCOOKER - Roasted Tomato Soup

INGREDIENTS
1.5kg ripe tomatoes
5 cloves garlic still in skin
1 onion peeled and half
1/4C flour
1C water
1 1/2 tsp salt
2 tsp sugar
fresh or dried basil and oregano

METHOD
Half tomatoes and cut out core (as seen in picture).  Place tomato, garlic and onion into a baking tray and sprinkle with a little oil and rock salt.  Bake on 150C for about 1 to 1 1/2 hours until just starting to colour but not blacken.     Remove from oven, squeeze garlic out of skin and sprinkle all ingredients with flour and stir in roasting pan.  Gradually add water and mix.  Pour all ingredients into slowcooker and cook on high for 3-4 hours.  I then use a stick mixer to puree all the ingredients whilst still in the slowcooker bowl (you can use a food processor).   Strain, season to taste with salt and pepper and its ready to serve.  Its a very thick and creamy soup which is delicious - to make it even creamier you can add some fresh cream before serving, or for a healthier option so Greek yogurt.

COMMENT  I made this using a 'whole' garlic' which was waaaaay to garlicky (and I'm a fan of garlic), I suggest you play around with the garlic quantities to suit your families palette.  I will make it again soon as above.

Make me Gluten Free  Exchange the flour for Gluten Free flour

ELLA-ometre  I added some broken pieces of cooked spaghetti for a more substantial kids dinner, and Ella loved it.
ZACH-ometre I expected he would love it, but the garlic was just a bit to strong for him.

SLOWCOOKER - Good Old Meatloaf

INGREDIENTS
500g minced meat
500g sausage meat
1 large carrot grated
2 medium zucchini grated
1x 45g packet tomato and onion soup mix

METHOD
Turn the slow cooker on high and coat with non-stick spray.  Tear off a strip of baking paper, about 10cm longer than twice the height of the slowcooker and fold it in half lengthways.
Put all ingredients into a large mixing bowl and mix everything together until well combined.  Shape into a loaf or ball shape that will fit your slow cooker.  Put it crossways onto the non-stick paper and lower into the slowcooker.  Put on the lid and cook on high for 4-6 hours (leave paper in slowcooker).

COMMENT
I'm not a big fan of eating big chunks of meat (unless its a steak!), but I was determined to try some old fashioned food on the family last week, and this seemed to fit the bill and was sooooo easy to make in the slow cooker!  Hubbie said it was 'not bad'.  I think cold in a picnic or to feed the 'older generation' might be an option (I didn't actually try this, made me feel ill looking at it).

ELLA-ometre  She didn't like the look of it, but did try two bites after many threats, then asked if she could have left over fish pie from the night before.
ZACH-ometre   He gobbled it all up with some tomato sauce

Source:  100 great ways to use slowcookers and crockpots by Simon and Alison Holst

GLUTEN FREE Vanilla Cupcakes with Chocolate Buttercream Icing

INGREDIENTS
100g butter at room temperature
100g golden caster sugar (I used regular as its all I had)
2 large eggs at room temperature
55g gluten free plain flour
55g almond meal (ground almonds)
1 tsp baking powder (check its gluten free, most are)
pinch of salt
1 tsp vanilla extract

Chocolate Buttercream
60g plain chocolate melted
100g butter at room temperature
165g icing sugar (double check its gluten free, most are)
1T milk


METHOD                                                                                            MAKES:  8 cupcakes
Preheat oven to 180C.  Beat butter and sugar until pale and fluffy.  Add remaining ingredients and mix to combine.  Spoon into cupcake cases in a muffin tin and bake for 20-25 mins, until risen and firm to the touch. Cool for 5 mins in tin, then transfer to wire rack.
ICING 
Beat butter until pale and fluffy and beat in the icing sugar a little at a time.  Fold in the melted chocolate followed by a little milk.

CELIAC-ometre   I have found that some of the gluten-free products are pretty bland and not something I would eat myself, however these cupcakes were great and loved by the birthday girl and non-celiac guests alike.  I will definitely make these again


Source:  Annabel Karmels, The Fussy Eaters Cookbook

GLUTEN FREE Cranberry and White Chocolate cookies

INGREDIENTS
125g lightly salted butter
150g soft light brown sugar
1 large egg lightly beaten
1/2 tsp vanilla extract
150g gluten free flour
1 tsp gluten free baking powder
100g white chocolate cut into chunks
50g dried cranberries
1 1/2-2tsp water

METHOD
Preheat oven to 200C.  Line baking sheets with baking paper.
In a mixing bowl, beat butter and sugar until pale and creamy.  Add the egg and vanilla a little at a time and continue beating until thoroughly combined.   Stir in flour, baking powder, white chocolate, cranberries water and mix until well combined.  Place tablespoons of the mixture on the baking sheets, leave plenty (plenty!) of room for them to spread out in the oven.    Bake for 15 min or until golden.  Remove from oven and allow to cool for 2-3 min before transferring to cooling racks.  Store in airtight container.

TIP
The mixture is quite soft when you put onto baking sheets and are soft when first come out of the oven, but they will harden up.

ELLA-ometre   These cookies are a total winner, not only are they gluten free, but they taste good!  Ella loved them and I'm just off to make another batch for her school lunch box.

ZACH-ometre  Zach won't eat raisins, but didn't seem to mind the cranberries when he was stuffing these cookies into his mouth

CELIAC-ometre  I was told these were yummy by Celiac with a mouthful.

Source:  Annabel Karmels, The Fussy Eaters Cookbook

Stir Fry with Oodles of Noodles

INGREDIENTS
2 cloves garlic peeled and crushed
thumb sized piece of fresh ginger, peeled and grated
1 courgette sliced into strips
1 red pepper, seeds removed and sliced into thin strips
1 carrot, peeled then peeled into strips using vegetable peeler
125g mushrooms sliced
5 spring onions, sliced
4T sesame oil
1 tsp curry paste or powder
115g beansprouts
300g fresh cooked egg noodles or
250g dried
15g fresh coriander chopped
2T soy sauce

METHOD
Prepare all ingredients as listed above.  Heat wok or frying pan and add the sesame oil. When oil is very hot add garlic and ginger.  Stir for a few seconds.  Add the rest of the prepared vegetables and curry powder.  Keep on high heat and fry, stirring all the time.  After a few minutes add the noodles and beansprouts.   While stirring add the water, coriander and soy sauce.
The stir fry is ready when the mushrooms and peppers have just wilted or shrivelled.

COMMENT
This was really easy to make and packed a good punch of vegetables for the kids.  Hubby likes noodles too, so I served them up for his dinner (added a bit of chili to his), but I think it was still a bit bland for his liking.

ELLA-ometre   Hurray, she liked it!  Didn't manage all the vegetables and picked some out, but ate more than she realised.
ZACH-ometre  He has liked noodles before, so I was sure he would at least eat the noodles. When he put a noodle to his lip and gagged my heart sunk.

Source:  Nora's Dinner, by Nora Sands

SLOWCOOKER - 'Roast' Pork with Apple Sauce Gravy

INGREDIENTS
approx 1.5kg pork shoulder, boned and rolled
fresh rosemary
2 tsp dried mustard
1 tsp ground cumin
1 tsp salt
2-3 tsp dark soy sauce
2 or 3 apples
1T brown sugar
arrowroot or potato starch to thicken (I used cornflour)

METHOD
Turn the slowcooker on to HIGH and coat the bowl with non-stick spray.  If the roast is in an elasticised net sleeve, remove it, and if its been tied with string, leave the string in place.  If not, tie several pieces of string around it, so the roast remains rolled.  For a slightly herby flavour, push sprigs of Rosemary between the layers of pork, and have more sprigs to put under the roast as it cooks.

Measure the mustard, cumin and salt into a shallow bowl, then add enough dark soy sauce to mix into a paste.  Massage this over all the surfaces of the pork, then place the pork into the slow cooker, on its side with the smooth side up.

Cut apples into quarters and remove core.  Push the pieces of apple down between the pork and sides of the cooker bowl.  Put on lid and cook for 4-5 hours pushing the apples down into the pan juices after about 3 hours.  After 4 hours check the meat is cooked. If you have a meat thermometer, check that the temperature in the centre is about 77C.  You can turn the slow cooker down if you want, to LOW for another 1 or 2 hours.

When nearly ready to serve, take out the meat, mash the apples into the liquid, add brown sugar.  Stir in thickening agent (made into a paste with a little water).  Season to taste.  Leave lid off and leave to thicken for about 15 mins.

COMMENT
My kids havent really eaten pork (as I don't eat it), so I was really looking  forward to making this as something Greg and kids could enjoy.  It was really easy to bang into the slowcooker in the morning, and I was full of hope.  Sadly it was really really chewy and dry, and whilst Greg ate it all, when asked if I should keep the leftovers, he said to 'bin it'.   I think next time I'll just try a pork roast in the oven.

 ELLA-ometre   On the positive side, Ella liked the flavour of the meat and chewed each mouthful for a long time before spitting it out!
 ZACH-ometre  Zach loved it, and did manage to swallow a fair amount which was great news.

 Source:  Simon and Alison Holst's - 100 Great ways to use Slow Cookers and Crockpots

Cheats Chocolate Fondant

INGREDIENTS
50g plain flour
55g icing sugar
90g almond meal (ground almonds)
2 egg whites
100g butter melted
160g dark chocolate melted
4 small squares dark chocolate (extra)


METHOD                                                                                                 SERVES: 4
Preheat oven to 150C.  Place flour, sugar, almond meal, egg whites, butter and melted chocolate in a bowl and mix well to combine.  Spoon half the mixture into 4x 1/2C moulds (greased).  Divide chocolate between the moulds and top with remaining mixture. Bake for 20-25 mins or until cooked but soft in the middle.  Stand in tins for 5-7 mins before turning out.  


COMMENTS
I made this for an Easter Sunday dessert.  I had a bit of trouble working out if it was cooked enough, and it ended up without a runny centre, more just a chocolate pudding, which didn't matter as I hadn't told anyone what I was making.   I ended up serving it in the dishes with ice-cream and cream scooped on top.  It was really yummy, but very very rich.  I will definitely make it again.

Source:  Donna Hay, Fast, Fresh, Simple