Chocolate Custard Muffins

Ingredients

• 50g cornflour
• 3 level tablespoons cocoa
• 100g dark soft brown sugar
• 225ml cold water
• 75g unsalted butter, cubed
• 125g dark chocolate, broken small
• 75ml sunflower or corn oil
• 2 teaspoons vanilla extract
• 2 large eggs
• 125g caster sugar
• 125g plain flour
• 2½ teaspoons baking powder

Method

Serves: 12

1. Preheat oven at 180 degrees. With these muffins, one starts by making the custard.
2. In a saucepan, put the cornflour, cocoa, brown sugar and water, mix well and then on low heat, while whisking, let them come to the boil and they will turn into a thick smooth lump that might cling to your whisk before you know it.
3. Take off the heat and mix in the cubed butter and chunks of chocolate until well amalgamated. Add the sunflower/corn oil, vanilla extract and one of the two eggs.
4. Take out your electrical hand held whisk, or by hand mix well. Beat in the sugar and the second egg.
5. In another bowl sift in the flour. Add the sifted flour to the wet mixture then add the baking powder. Mix until all is combined.
6. After putting 12 paper cups in a muffin tray, divide the batter evenly. Bake for 20 to 25 minutes.

http://www.nigella.com/recipes/view/chocolate-custard-muffins-4670

Breaded Shrimp

Ingredients:
1lb large shrimp (peel and deveined,  and butterflied if you choose)
4 cups water
1 ½ cups corn starch
2 eggs
2 cups breadcrumbs
¾ teaspoon garlic powder
¾ teaspoon onion powder
Oil (for deep frying)

Cooking Instructions:
Step 1: In a large bowl mix water, cornstarch and eggs. On a plate or using a shaker bag mix breadcrumbs, onion and garlic powder.
Step 2: Dip the shrimp into the cornstarch mixture until completely coated and then roll them in the bread crumb mixture. Stir the cornstarch batter, and then dip the shrimp back into the mixture and roll in breadcrumbs once more.
Step 3: Deep fry shrimp in batches until golden brown. Drain on paper towels.
http://blogchef.net/breaded-shrimp-recipe/

Chicken Burger

Ingredients:

• 2-3 free-range chicken breasts
• 2 dried habanero chilis, chopped and seeds discarded
• Juice from 2 lemons
• 2 tsp pf crushed ginger
• 6 Tbsp of vegetable oil
• 2 tsp of paprika
• 4 cloves of garlic, crushed
• 1/2 tsp of white sugar
• 1 tsp of dried chili flakes
• 2-4 hamburger buns
• 6 slices of provolone cheese
• Romaine lettuce
• Mayonnaise
• 1 cup of flour for dredging
• 1 tsp of sea sat

Preparation:

1. Filet the chicken breasts to the desired thickness. I usually like the filets pretty thin.
2. In a metal mixing bowl combine the chopped habanero chilies, lemon juice, crushed ginger, vegetable oil, paprika, garlic, sugar and chili flakes. Stir quickly to bind the oil and lemon juice.
3. Spoon half of the sauce into a separate bowl and set aside for later.
4. Add the chicken breasts to the remaining chili sauce and stir well to coat. Cover and refrigerate for 1 hour.
5. Mix together the flour and salt. Remove the chicken breasts from the chili oil and shake off any excess oil. Lightly dredge the breasts one by one.
6. Once you're ready to cook the chicken, heat up a medium-sized non-stick pan with a little vegetable or canola oil. Pan-fry the chicken breasts for several minutes on each side.
7. Spread mayonnaise on the hamburger buns. Line the bottom of the bun with romaine lettuce, add the chicken breast, provolone cheese and then spoon on some of the remaining chili sauce. Serve immediately.

http://australianfood.about.com/od/meats/r/BondiBurger.htm

Best Brownies

Ingredients:

1 cup water
125g margarine
½ cup oil
¼ cup cocoa
2 cups sugar
2 cups flour
½ tsp salt
½ tsp bicarb
1 tsp vanilla essence
2 eggs
1 cup pecan nuts, finely chopped

Method:

1. Melt and blend the water, margarine, oil and cocoa in the microwave.
2. Add the sugar, flour and salt. Whisk together.
3. Add the bicarb, vanilla essence and eggs.
4. Beat with an electric beater for about three minutes.
5. Add the chopped nuts and mix throughout.
6. Pour into a greased Swiss roll pan and cook for 20-30 minutes at 180°C.
7. To make the icing melt 62.5 g margarine, 2 tablespoons cocoa and 2 ½ tablespoons milk in the microwave, then add 2 ½ cups icing sugar. More milk may be needed if icing is not runny enough. Cut the cake when cold, after spreading icing when hot.

http://www.justeasyrecipes.co.za/2009/08/28/chocolate-brownies-2/