Biscuit au Chocolat

Chocolate Fudge Cookies Ingredients

  • 70 plain sweet tea cookies
  • 3/4 cup of cocoa powder (plain, unsweetened – add more if you like dark chocolate)
  • 1/2 cup of milk
  • 1 cup sugar (we used regular brown sugar and it was fine too)
  • 1/4 pound of unsalted butter
  • Coconut flakes (optional)

Preparation Method

  1. In a saucepan and on low heat, warm the butter and sugar until they reach a boil
  2. Meanwhile, in a bowl use your hands to gently break the cookies into large crumbs of about 1 inch and mix them with the cocoa powder and the milk
  3. As soon as the butter boils, pour it on the cookies and mix gently
  4. Let the paste rest for 5 minutes and then while still warm line up a few spoons of the mix on an aluminum foil, and roll with hands into a ~ 10 inch long 3 inch thick roll.
  5. Place rolls in the fridge for 2-3 hours.
  6. Prior to serving remove rolls from fridge, unwrap them and cut them into round cookie disks with the desired thickness (1/2 to 2/3 inch thick). If you like coconut, feel free to sprinkle some coconut flakes on the roll prior to cutting it.

Preparation time: 20 minute(s)
Number of servings (yield): 8

Artisan Pizza Crust

Ingredients

  • 1 (13.8 ounce)  refrigerated artisan pizza crust with whole grain
  • 2 cups coarsely chopped cooked chicken breast
  • 3/4 cup barbecue sauce
  • 2 cups shredded reduced-fat mozzarella cheese
  • 1/2 cup thinly sliced red onion
  • 1 tablespoon chopped fresh parsley .

Directions

  1. Heat oven to 400 degrees F for dark or nonstick pan (425 degrees F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
  2. Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
  3. Meanwhile, in medium bowl, place chicken and barbecue sauce. Using 2 forks, toss until chicken is coated with sauce.
  4. Sprinkle 1 cup of the cheese over crust. Spoon and spread chicken mixture evenly over cheese. Top with red onion and remaining 1 cup of cheese. Bake about 5 minutes longer or until cheese is melted. To serve, cut into 6 rows by 3 rows. Sprinkle with parsley.

Bannana with Chocolate

 

Ingredients (serves 8)

  • 1 1/2 cups flour (zero)
  • 3/4 cup self-raising flour
  • 2/3 cup cocoa powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 cup caster sugar
  • 2 eggs, lightly beaten
  • 2 large, over-ripe bananas, mashed  
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • Icing
  • 1 1/2 cups icing sugar mixture
  • 1 tablespoon cocoa powder
  • 2 to 3 tablespoons milk, warmed

Method

  1. Preheat oven to 180°C. Lightly grease an 8-cup capacity, 24cm fluted ring tin. Sift flours, cocoa and bicarbonate of soda into a bowl. Add husks from sieve. Add sugar. Stir to combine. Make a well in the centre.
  2. Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.
  3. Spoon cake mixture into prepared tin. Smooth surface. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in tin. Turn out onto a wire rack to cool.
  4. Make icing: Sift icing sugar and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth. Pour icing over cooled cake. Using a flat-bladed knife, spread over top. Allow icing to run down sides. Stand for 20 minutes or until icing sets.

 

Garlic chicken

Cook Time:

35 Min

Ingredients

  • 2 teaspoons crushed garlic
  • 1/4 cup olive oil
  • 1/4 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 4 skinless, boneless chicken breast halves

 

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
  3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

                                                  

Butheina Alnounou                                                        

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Chicken and tarragon burgers with mustard yoghurt

Ingredients (serves 4)

  • 4 x 170g chicken breast fillets, chopped
  • 1/3 cup (80g) ricotta
  • 1 tbs milk
  • 4 spring onions, trimmed, finely chopped
  • 1 tbs chopped fresh tarragon (see note)
  • 1/3 cup (95g) low-fat yoghurt
  • 2 tsp wholegrain mustard
  • Olive oil spray
  • 4 crusty bread rolls, split
  • 2 cups mixed salad leaves
  • 2 tomatoes, sliced

Method

  1. Place the chicken, ricotta, milk, spring onion and tarragon in a food processor and season with salt and pepper. Pulse briefly until the chicken is evenly minced - don't overmix. Using damp hands, form the mixture into 8 small patties (about 2cm thick), then chill for 10 minutes.
  2. Meanwhile, combine the yoghurt with the mustard in a bowl and season.
  3. Heat a large non-stick fry pan over high heat. Spray with oil, reduce heat to medium, then cook the patties, in batches if necessary, for 4-5 minutes each side until browned and cooked through.
  4. To assemble the burgers, fill each roll with salad leaves, tomato, 2 burger patties and yoghurt. Serve immediately.

                                                                                              Butheina Alnounou

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