If you’re like me, then you come home of an afternoon strip off your clothes, flick on the A/C and telly then its off to the kitchen to raid the fridge in a ravenous hunger fueled, undie clad frenzy only to find no food, no snacks because you’re “trying to be healthy”. Sound familiar?? I feel for you. So here I have an easy quick fix to your problems, make this on the weekend to have afternoon snacks all week long that won’t make you feel terrible!
Prep time – 10 mins, Cooking time – 10 mins, Serves 4
Corn Fritters with Avocado & Sour Cream Dip
1 avocado, halved peeled and stone removed
2 heaped tbs extra-light sour cream
1 small red chilli – deseeded and chopped finely
Salt and pepper- to taste
420g can corn kernels – drained
2 eggs – whisked
2/3 cup plain flour
1/3 cup grated parmesan
2 tbs vegetable oil
3 tbs chopped chives
- In a food processor add the avocado, chilli and sour cream, process until smooth. Season with salt and pepper to taste. Set aside
- In a large mixing bowl add the corn, egg, parmesan and flour and whisk until well combined.
- In a large non stick frying pan heat the oil over a medium/high heat. Spoon a heaped table spoon worth of corn batter into the pan to make each fritter. Cook fritters until each side is golden. In between batches, transfer cooked fritters to a plate and cover to keep warm.
- Serve your fritters with the avocado and sour cream dip.
Who doesn’t like chocolate? If you find someone that doesn’t, well then there is something seriously wrong with them! These chocolate muffins are a serious indulgence. Chocolate base with two types of chocolate chips (thee if you don’t have a fussy husband who won’t let you use milk chocolate) brings all the yummy to these muffins.
Prep time – 10 mins, Cooking time – 20 mins, Makes 15
I remember a recipe similar to this that my mum used to make all the time when I was a kid. They were the best muffins ever, alas that recipe has been lost but I’d say this one comes in at a very close second. Rich but not too rich, good in the centre and crunchy on top, you definitely won’t be disappointed with these guys.
Triple Chocolate Chip Muffins
2 ½ cups self-raising flour
1/2 cup cocoa powder, sifted
3/4 cup dark chocolate bits
3/4 cup milk choc bits
3/4 cup firmly packed brown sugar
1 cup milk
1/2 cup vegetable oil
1 egg – lightly beaten
1 tsp vanilla essence
1/3 cup dark chocolate bits
1/3 cup milk chocolate bits
1/3 cup icing sugar
1/4 cup milk
1 tbs butter
- Preheat oven to 180 degrees C. In a large bowl sift the flour and cocoa powder. Mix in the chocolate bits and sugar and create a well in the centre of the bowl.
- In a small bowl mix the egg, milk, oil and vanilla and whisk lightly with a fork.
- Pour milk mix into flour mix and stir together with a wooden spoon until combined. If the mix is a little dry add a dash more milk.
- Spoon mixture into prepared muffin tins and bake for 20 mins.
- When cooked remove from muffin tins and allow to cool to room temperature.
- To create the icing, place chocolate, butter and milk in a microwave safe bowl and heat on high in the microwave for 20 seconds. Stir well until all the ingredients have melted and make a smooth mixture. Add the icing sugar and using a whisk, stir the mixture until smooth.
- Let mixture chill in the fridge to thicken for about 10 mins. When muffins have reached room temperature they can be iced.
So it’s Friday night and you’re tired after work, but you really feel like something chocolaty. Welcome to my world. Chocolate mug cake to the rescue! No no no, its not a typo, it really is a Mug cake, a super easy one at that. Moist (love that word) and gooey at the bottom, these are great even for guests! Follow the simple steps below and you’ll beat the chocolate craving in no time!
Prep time 15 min, Cooking time 1 min, Makes 1 cup
Chocolate Mug Cake
40 g Chocolate (could be dark, could be milk doesn’t matter, just get it in there)
4tsp dark brown sugar
4tsp self raising flour
2tsp cocoa powder
6 tsp milk
1 large egg (beaten)
- Place the butter and chocolate into your chosen mug and heat in the microwave until just melted and mix well.
- Add the milk and sugar to the mixture and mix well, ensuring no lumps are formed. (Warming the milk slightly may aid in this process)
- Add the flour, cocoa powder and egg mixing well between each ingredient.
- To cook place in the microwave on high for 45 seconds to 1 minute. Do check on your cake from 45 seconds as individual microwaves may vary in power. Do not overcook. Cake should be gooey in the centre.