Rachel's Recipes

6-Minute Chocolate Cake

2009-01-14T13:28:00.003+11:00

This recipe comes courtesy of my favourite Vegetarian Cookbook: Moosewood Restaurant Cooks at Home

1 1/2 cups plain flour

1/3 cup cocoa powder

1 tsp bicarb soda

1/2 tsp salt

1 cup sugar

1/2 cup vegetable oil

1 cup cold water or brewed coffee

2 tsp vanilla

2 tablespoon white vinegar

To make the cake, preheat oven to 180C (375F)

Mix flour, cocoa, bicarb soda, salt and sugar in an UNGREASED square or round baking cake pan. In a 2 cup measuring cup, measure and mix oil, water or coffee and vanilla. Pour the liquid ingredients into the pan and mix the batter with a fork or hand whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter where the bicarb soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter. Bake for 25-30 minutes. Set the cake aside to cool. If you want to make a delicious glaze, preheat the oven to 140C (300F).

For the glze melt 250g dark chocolate in a small ovenproof bowl in the oven for about 15 minutes. Stir 3/4 cup hot water or milk and 1/2 tsp vanilla into the chocolate until smooth. Spoon the glaze over the cooled cake. Refrigerated for at least 30 minutes before serving.

Variation: To make a dozen cupcakes, follow the recipe directions, mixing the batter in a bowl. Pour the batter into cupcake pan lined with paper baking cups. Bake for 20 minutes. Prepare glaze while in cupcakes are baking. When cupcakes are cooked, remove from oven and spoon glaze over. Refrigerate for at least 30 minutes before serving.

Delicious served with ice-cream, whipped cream or plain cake topped with icing sugar or cinnamon sugar.

Mango & Coconut Icypoles

2007-11-26T14:39:00.000+11:00

2 very ripe Mangos
4-8 tsp Coconut Oil*

In a blender or food processor process the two ingredients together until smooth. Then pour into icy-pole molds and freeze until firm. Enjoy on a hot summers afternoon!

*If you don't like a strong coconut flavour use smaller measurment but if you do like it then use more as you see fit.

Note: I did a huge batch of these recently and Shelby & I have been enjoying them as snacks throughout the day and sometimes I even let Shelby have one while I get her toast ready in the morning....all that goodness and she thinks she's getting a "treat"!

Chocolate Balls (Raw Style)

2007-09-03T13:12:00.000+10:00

I think that while the chocolate mousse is great this recipe is even BETTER! Just trust me on this and try it. Oooh is it good! I am buying more almond butter very soon just so I can make a whole pile more.

1 c. sunflower seeds
1/2 c. sesame seeds (optional)
1 c. dates or sultanas
2 T. honey (raw if you're a true raw foody)
2 T. cocoa or carob powder
1 c. almond butter

In food processor, chop all seeds/nuts. Add remainder of ingredients to make smooth thick paste. Roll into 1" balls, roll in dessicated coconut.

Makes 2 dozen

*I didn't use the sesame seeds as I didn't have any but intend to try the next batch with them. Will let you know which way I prefer.
ETA: Amazingly with the addition of the sesame seeds in my next batch I found that the batch was a whole lot bigger AND tasted even better! Well worth the extra few $. :)

Original inspiration for this recipe comes from: From Sad to Raw's Recipe Database

Chocolate Mousse (Raw Style)

2007-09-03T13:05:00.000+10:00

In my wanderings through the world wide web lately I stumbled across an interesting recipe that I had all the ingredients for so gave it a whirl...and it was surprisingly good!

Raw Chocolate Mousse
Serves 2 (or 1 if you're particularly hungry)

by Jennifer Cornbleet

1/4 c. pitted medjool dates, soaked in cold water for several hours til soft
1/4 c. pure maple syrup
1/2 tsp. vanilla extract
3/4 c. mashed avocados (1 1/2 avocados)
1/4 c. plus 2 tbsp. unsweetened cocoa or carob powder
1/4 c. water

Place the dates, maple syrup, and vanilla in a food processor fitted with an S blade and process until smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the water and process briefly. Stored in a sealed container, it will keep for three days in the refrigerator, or two weeks in the freezer. Serve chilled or at room temp. Decorate with a berry or some chopped nuts.

FOR DOUBLE BATCH:

Increase amounts to 1/2 c. dates, soaked, 1/2 c. maple syrup, 1 tsp. vanilla extract, 1/2 c. mashed avos (3 avos). 3/4 c. cocoa powder, and 1/2 c. water. Yield: 2 cups, 4 servings.

Hat-tip to Sara at The Happy Foody

Wholegrain Pancakes

2007-06-23T21:00:00.000+10:00

Comes from a favourite recipe book of mine called Frankly, I'd Rather be With the Kids!

1/3 cup rolled oats
3 tsp wheat germ
3 tsp brown sugar
1/2 cup whole wheat flour
1 1/2 tsp baking powder
1/4 tsp bicarbonate soda (baking soda)

1 egg
3 tsp oil
1 cup milk or buttermilk
1/4-1 tsp vanilla (whatever you prefer)

Place the dry ingredients in a bowl or food processor bowl and mix. Add the wet ingredients and blend thoroughly. I just used my stick blender so that the oats got broken up nicely and it all mixed up well.

Now here's where you can do the healthy thing or just skip on and cook them coz everyone's starving. :) If you're planning ahead you can let the whole batter sit in the fridge for 12-24 hours so that the phytic acids will be neutralised and the grains and goodness will be much much much easier for your body to digest.

Then once you're ready to cook the pancakes heat a fry pan with a little oil or butter over medium heat and then pour in the batter in 1/4 cup increments. Turn when bubbles form. Serve warm with maple syrup or other favourite pancake toppings. YUM! These have a really lovely nutty flavour.

Rubber Chicken

2005-08-02T10:10:00.000+10:00

Thanks Crystal for the timely reminder of this great meal idea.

"Rubber Chicken"- How to Make One Chicken Last for Three Meals

First Day- Roast the chicken in water (2-3 inches) with salt, pepper, and garlic powder. Serve some of the meat with mashed potatoes or something else very filling. Save leftover chicken and water from roasting (that's your soup base) and chicken carcass.

Second Day- Take leftover chicken, cut up into bitesize pieces, and saute 1 onion and 2 stalks of celery (tops and all- the leaves add more flavor). Take all of this and put it in a crockpot. Add uncooked rice (However many cups you think you'll need- we use 2 c. uncooked- you want plenty so that you have leftovers.) and add as much water that the rice package calls for. Add salt, pepper, garlic- and any other seasoning that you like. Cook on High for 4 hrs- this works well for Sunday lunch or dinner. Save all the leftovers.

Also, you could take the leftover chicken and rice and add other things: To go Cajun, add some sausage and beans and more cooked rice and spices. To go Mexican, add beans, corn and spices and serve with tortillas, sour cream, avocado, lettuce, cheese etc. Or try something Asian, add veggies, water chestnuts, soy sauce.

Third Day- Skim the cold hard fat off the stock. Heat up the stock in a large pot. Add the chicken carcass and more of water- enough to make stock for your soup. Boil for a couple of hours. Cool a bit and strain the stock and replace the stock into your pot. Add any meat left on the carcass and the leftover chicken and rice to the stock. You may want to add more sauteed onions, celery, carrots, etc. You could also add more veggies or boullion for flavor. Be creative- it takes a time or two to get the feel of it. Serve this with a loaf of french bread or some homemade rolls- and you have a really good meal. (if you have no rice and chicken left you could add a packet of noodles and have chicken-noodle soup)

Tomato Feta Penne

2005-07-13T10:25:00.000+10:00

We have this recipe a lot coz it's a) cheap b) tasty and c) easy to make!

1lb (500g) penne pasta
1 Tbs oil
2 tsp minced garli (2 cloves)
1 28oz (800g) can chopped tomatoes
12 black olives (optional)
1/2 cup parsley (optional or use less)
6 oz (170g) feta cheese, crumbled
1/4 cup basil
1 tsp thme
1/2 cup grated Parmesan

Cook pasta in boiling water to al dente.

Meanwhile saute oil and garlic in pan ove rmedium heat. Add tomatoes and cook for 4 minutes. Toss with drained pasta.

Halve olives if using, chop parsley and tear basil if using fresh herbs (use less amounts of dry herbs if you go that route). Add olives, parsley, feta, basil and thyme to pasta. Sprinkle parmesan on top.

Serve with garlic bread and a green salad.

Banana Chocolate Chip Muffins

2005-05-09T19:16:00.000+10:00

These are my latest food crave. The recipe is adapted from an e-cookbook I bought recently called: Simply Centsible Suppers by Crystal Paine.

Banana Chocolate Chip Muffins
Makes 12 muffins

1 1/2 cups flour (I've used a combination of both wholemeal and white flour.)
3/4 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 egg
1/2 cup Miracle Whip Mayonnaise
1 cup mashed bananas (approx 3 bananas)
1/2 cup chocolate chips

Mix flour, sugar, baking soda, and salt in a large bowl. Mash bananas. Mix egg, Miracle Whip and bananas together in a small bowl. Add to flour mixture. Stir just until moistened. Spoon into greased or paper-lined muffin tins using a 1/4 cup measuring cup as this fills the muffin tin to the correct height. Sprinkle with chocolate chips. Bake at 180C for 20-25 minutes or until lightly browned.

How to make Canned Soup

2005-04-13T12:21:00.000+10:00

I was reading in a recipe book (More with Less Cookbook)yesterday that was bemoaning the fact that sooooo many casserole dishes nowadays have canned soup added to them.

Here's what she said, "Contemporary casserole recipes all seem to call for a can of soup. Will future cooks be born, live and die without knowing how to stir up a smooth white sauce? Will there finally be ony three flavours identified at a...dinner--cream of mushroom, cream of chicken and cream of celery? "

The author then goes onto say how you can make up white sauce and then add different flavours depending on what you want! And you can use this in place of canned soup in a casserole! What a novel idea! I really didn't know that that was what the soup was added in place of!

So, incase anyone else wants to save a few $$, have less salt in their cooking and can spare 5 minutes to make their own "canned soup" for use in casseroles here's the recipe.

Basic White Sauce
Melt 3T margarine in a heavy saucepan.Blend in 3T flour & 1/4tsp salt.Using a wire whisk to prevent lumps, stir in 1C milk, stock or a combination of the two. Cook just until smooth and thickened.Makes slightly over 1 cup and compares to undiluted condensed soups. (approx the equivalent of a 10oz can)

Different flavouring options:

Cheese Sauce: Add 1/2 c grated cheese and 1/4 tsp dry mustardTomato Sauce: Use tomato juic as the liquid; add dash each of garlic salt, onion salt, basil and oreganoMushroom Sauce; Saute 1/4 c chopped mushrooms and 1 T finely chopped onion in margarine before adding the flour. Celery Sauce: Saute 1/2 c chopped celery and 1 T finely chopped onion in margarin before adding flour. Chicken Sauce: Use chicken broth or bouillon as half the liquid. Add 1/4 t poultry seasoing or sage, and diced cooked chicken if you have it.

Granny Mac's Egg Custard

2005-02-01T23:57:00.000+11:00

Learned how to make this while we were away. It is TOO easy! You just HAVE to make it.

Ingredients & Method

Fill up the kettle and set it boiling.

In a 1 litre/2 pint jug beat...

ONE egg

Combine with...

TWO tablespoons sugar

Combine with...

THREE tablespoons thickening (1 1/2 T cornflour/starch & 1 1/2 T custard powder)

Mix in...

FOUR tablespoons milk powder (skim or full it doesn't matter)THEN

Pour in boiling water (about 1-3 cups) and mix like crazy until the mixture thickens. Add more water if consistency is too thick. It's best to start with smaller amounts of water and add more until you reach the desired consistency rather than adding lots of water at first.
(If it doesn't thicken at all due to mixing too late just throw it in the microwave for one minute or so.)

Ritzy Chicken

2004-12-28T11:21:00.000+11:00

This recipe is SO easy and yet SO yummy.

Ingredients

4 chicken breasts
1 can of cream of chicken soup
1 "roll" of Ritz biscuits (crushed into chunks)
melted butter
sour cream (optional)

Method

Pre-heat oven to 180C (350F)

Place defrosted chicken into a baking tray/dish that comfortably fits them.

Pour can of soup over the top. If necessary mix 1/2 can of water into the soup to make it pourable before doing this.

Sprinkle crushed Ritz biscuits on top and then drizzle melted butter over the top. If you desire you can then drizzle sour cream on top.

Bake for 45-60 min until chicken is cooked.

Serve with your favourite vegetables/salad.

Mock Apple Pie

2004-10-09T19:12:00.000+10:00

Yes, it's a mock apple pie with not a piece of apple in it but apparently it tastes like apples. I have this in the oven cooking right now but it smells right and the few bits I tasted was kinda like apples!! Here's the recipe

Ingredients
24 squares of original Salada biscuits (7 full ones)
2 cups water
2 cups white sugar
2 teaspoons cream of tartar
2 teaspoons butter
2 tablesons lemon juice
cinnamon to taste
pastry for crust

Method

Line pie plate with pastry then crumble biscuits in bowl. Combine sugar, water & cream of tartar together. Boil gently for 15 minutes (reduces a little but will still be fairly runny when time is up). Add lemon juice. Pour syrup over crackers then pour into pastry. Dot generously with butter. Sprinkle with cinnamon to taste, place pastry top in place and bake to pasty requirement.

(Note it looks horrible in the making but should taste yummy!!!)

Creamy Tomato Soup

2004-08-17T21:35:00.000+10:00

(Matt is plain ol’ RAVING about this one and wanted more for Sunday lunch!)
Creamy Tomato and Lentil Soup
Serves 4-6

Ingredients
1 ½ tbsp Olive oil
1 large Spanish onion, sliced (I used a normal onion.)
2 crushed garlic cloves (2 tsp of bottled garlic)
1 tsp minced chilli
3 cups tomato puree/crushed tomatoes
3 cups beef stock
3 tbsp tomato paste
3 tsp Brown Sugar
½ cup red lentils
1 cup cream ( I used 300ml)
Optional: 2 tbsp sun-dried tomato pesto

Method
Heat oil in non-stick pan. Cook onion over a medium heat, until golden brown. Add garlic and chilli to the pan and cook for 1 min or until fragrant. ( I’ve done this in the microwave and fry-pan…it doesn’t seem to matter either way.)
Place onion mixture in the Slow Cooker. Stir in tomato puree, stock, tomato paste, brown sugar and lentils.
Cover and cook on HIGH 4 hours or AUTO/LOW 9-10 hours.
Half to one hour before required, stir in cream. Replace cover and continue to cook.
Ladle soup into bowls and top each servew ith the sun-dried tomato pesto.

Tea Cake

2004-07-27T10:57:00.000+10:00

Time for Morning/Afternoon Tea? Well, make this scrumptious cake and brew up a pot! ;o)

Ingredients

1 cup sugar
1/2 cup Milk
2 Eggs
2 tbsp Butter/Marg
Vanilla essence (1 tsp)
2 tbsp Custard Powder (if you have Vanilla flavoured powder skip the essence)
1 1/3 cup Self-Raising Flour

Method

Preheat Oven to Moderate Heat.
Grease and line a round 20 cm or 9" cake tin
Combine all ingredients.
Bake in oven for 25-30 min
While hot brush with butter and sprinkle with a combination of 1-2 tbsp sugar and 1/2-1 tsp of cinnamon
Serve warm with lashings of butter and a cup of tea or coffee!

Tomato & Curry Sausages

2004-06-29T10:57:00.000+10:00

This recipe is so yummy! I think it's the best sausage "casserole" I've ever tasted. Super easy to make and it serves 4 people!

Ingredients

8 beef sausages
1 tsp olive oil
1 brown onion, finelly chopped
1 tsp mild curry powder
3 tsp sundried tomato pesto
800g (just over 1 1/2lbs) can diced Italian tomatoes
kumara (orange sweet potato) mashed and steamed
green beans, to serve

Method
1. Preheat grill on medium heat. Prick each sausage with a fork 3 times. Place sausages onto grill tray. Grill, turning twice for 10 minutes or until cooked through. Using a serrated knife, slice sausages diagonally into 1.5 cm(1/2")-thick pieces.
2. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft.
3. Add curry powder and pesto to saucepan. Cook, stirring, for 1 minutes. Add tomatoes, sausages and salt and pepper. Reduce heat to medium-low. Cover. Simmer for 15 minutes or until sauce thickens slightly.
4 Serve sausages with kumara mash and steamed green beans.

Anna's Chocolate Slice

2004-06-21T09:45:00.000+10:00

Especially given to me for Lydia

Ingredients
1 cup plain flour
1/2 cup sugar
1 cup coconuat
1 tbsp cocoa
6 ozs butter (or margarine)
1/2 tspn vanilla

Method

Put all in a bowl and pour melted butter and vanilla over the top. Mix well. Place into a greased baking tray and cook for 20 mins in a moderate oven.

Icing
Mix together 1 cup icing sugar, 2 tbsp cocoa, 1 oz butter, 1 1/2 tbsp hot water. Then spread over the cooled slice. Sprinkle extra coconut on top.

Chocolate Self-Saucing Pudding

2004-06-09T12:01:00.000+10:00

As requested by Cara, Jackie & Bek!

Serves 4-6
Ingredients

1 cup self-raising flour
2 tbsp cocoa powder (2 1/2 tbsp in US)
1/2 cup brown sugar
80g (3oz) butter, melted, cooled
1/2 cup milk
1 egg, lightly beaten
thickcream and berries, to serve

Sauce
3/4 cup brown sugar
2 tbsp cocoa powder, sifted (2 1/2 tbsp in US)
1 1/4 cups boiling water

Method

1. Preheat oven to 180C(350F). Grease an 8-cup capacity ovenproof baking dish. Sift flour and cocoa into a large bowl. Stir in sugar.

2. Combine butter, milk and egg in a jug. Slowly add to flour mixture, whisking until well combined and smooth. Spoon into baking dish. Smooth top.

3. Make sauce Sprinkle combined sugar and cocoa over pudding.

4. Slowly pour boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray. Bake for 35-40 minutes or until pudding bounces back when pressed gently in centre. Serve hot with cream and berries.

Hint Pouring the boiling water over a spoon prevents the water from disturbing the sugar mixture too much.

Alternative For an adult twist on this pudding, try reducing milk to 1/3 cup and adding 2 tbsp of Kahlua to the pudding mixture in step 2.

Tip To reheat leftovers, spoon into a microwave-safe bowl. Cover loosely with plastic wrap. Heat for 2-4 minutes on MEDIUM (50%) power.

Yum 'Getti

2004-06-03T16:08:00.000+10:00

This is one of those easy to make rave-review recipes. Everyone I know who has made this turns it into a regular. Enjoy!

Serves 4-6
Ingredients
500g/1lb of ground beef/turkey/chicken
1 med onion, chopped
2 stems of a stalk of celery, chopped
1 small package (250g) egg noodles
1 can tomato soup
1 can cream of mushroom soup
1 cup (or more) of grated cheddar/mozzarella cheese
Your choice of seasonings

METHOD

Cook meat, celery and onion together until done, drain fat. Season. (I use Italian seasoning, garlic, oregano, basil & piri-piri.)

Meanwhile cook the egg noodles according to package directions and drain.

Add the soups and cheese to the meat mixture. Add the noddles and turn into a greased casserole dish.

Bake at 350F/180C for 30 minutes.

Creamy Chicken Soft Tacos

2004-06-03T16:03:00.000+10:00

This is SO easy and SO yummy! You'll need a slow-cooker or crockpot to make it. I loved this meal when I made it. It was worth the 10 seconds it took to prepare in the morning (esp. since the meat starts off frozen)!

Serves 6-8

Ingredients
4 frozen boneless, skinless chicken breasts
1 500g jar (16 oz) salsa
1 cup sour cream
6-8 flour tortillas
Optional servings extras: Lettuce and grated cheese

METHOD

Place chicken in greased slow cooker. Pour salsa over the top.
Cover and cook on high heat 6-8 hours or on low/auto heat 10-12 hours.

Shred chicken by pulling apart with two forks. During last hour of cooking stir in sour cream.

Fold chicken mix inside warm flour tortillas with lettuce and grated cheddar cheese, if desired.

Indian Chickpea Curry

2004-06-03T15:50:00.000+10:00

This is a staple meal in our family. It costs very little, is quite yummy and healthy and we always have leftovers!! We had it for tea last night which is what made me think of it.

Serves 4

Ingredients:
1 onion (sliced)
2 tbsp Indian style curry paste
1/4 cup Crunchy Peanut Butter
3/4-1 cup vegetable stock
1 medium sized cauliflower, cut into florets
425g(14oz) can chickpeas (drained)
2 cups baby spinach leaves, washed
200ml-400ml (7-14oz) can light coconut cream
4 cups cooked rice (to serve)

METHOD:

1. Saute' onion and curry paste in a non-stick wok/large electric frypan until onions are translucent. Stir in Peanut Butter and stock until combined.

2. Add cauliflower and stir; cover and cook until it is just tender. Stir in the chickpeas, spinach leaves and coconut cream. Heat through and then serve over the cooked rice.

Scrumptious Chocolate Brownies (now with Sour Cream Icing Recipe!!!)

2004-05-12T12:14:00.000+10:00

(This is my very first ever favourite recipe from when I was 10 and I still make it today!)

INGREDIENTS

Oil for greasing tin
200g(7oz) dark chocolate, coarsely chopped
4 tablespoons butter (US 5 tbsp)
1 cup soft brown sugar, firmly packed
1/2 cup chopped pecan nuts
2 eggs, lightly beaten
1 cup plain flour

Method:

Preheat the oven to 180C (350F). Brush a 19cm(about 7-8") square cake tin with oil. Line the bottom and long sides of the tin with greaseproof paper and then grease the paper.

Put chocolate and butter in saucepan. Stir over low heat with wooden spoon until they have melted. Take off the heat, cool for 2 minutes.

Add sugar and pecans, stir until well mixed in. Add eggs and mix well. Sift flour, add to the mixture and mix well.

Spread the mixture into the greased and papered tin. Bake for 30 minutes or until firm in the centre.

Leave in the tin until cool. Turn out onto a board, cut into squares. Sprinkle with icing sugar or ice with sour-cream icing. (recipe for that to follow)

******************************************************
Sour Cream Icing/Frosting

Ingredients:

100g (6.5oz) dark chocolate, chopped
1/4 cup sour cream

Method:

Melt chocolate in a small heatproof bowl over pan of simmering water, stir in the sour cream until the mixture is smooth and glossy. Then spread all over the brownies!