Mmm...

Chocolate fondant with a spicy surprise! This calorie-packed dessert is really worth the sacrifice, a dark chocolate cake with creamy, gooey inside. Just dig a spoon (or a fork!) in there, and watch the warm chocolate fondant unveil - Yum!











Makes 4
Fondants
100g Butter (Cut into smaller pieces)
100g Dark Chocolate (Chopped)
100g Flour
100g Brown Sugar
2 Eggs
Crushed&Dried Chilli


For the moulds
20g Warm butter
Cocoa powder

Preparation...


- Start with the moulds, creme brulee moulds (5-6cm diameter and 5-6cm deep) fit perfectly. Using the warm butter, brush over the inside of the mould. Place the moulds into a freezer. When the butter is frozen, brush more butter over it, creating two layers.
-Add cocoa powder, turning the mould and tapping lightly so the powder completely coats the butter. Tap the excess powder out.
-In a larger pot, heat up some water (don't let it boil) and place a smaller bowl or pot over it, then melt the chocolate and butter together.
- Add a pinch of crushed & dried chilli (careful with this one, make sure you know how strong it is.) and remove the bowl from the heat and stir until smooth. Let it cool down for about 10 minutes.
-Whisk the eggs and sugar together until it thickens (easier with an electric whisk). Sift the flour and  gently mix together with the eggs.
-Carefully pour the melted chocolate and butter into the egg and flour mix in thirds, carefully mixing until you get a thick, consistent chocolate cake batter.
-Grab your prepared moulds from the freezer and divide the batter evenly into all four moulds, easier if you take a spoon dipped in water. (The chocolate fondants can easily be frozen and cooked from frozen, letting you keep the desserts for up to a month in your freezer. Just add about 4-5 minutes to the cooking time.)

About time...


-Heat your oven to 200C/Fan 180C/ Gas 6. Place the fondants on a tray and cook for 10-13 minutes until you can see the tops forming a crust. Take them out and let them sit for a minute or two.
-Carefully pick up a mould with a thick kitchen towel and very gently move the tops so that they start to come away from the sides.
- Tip on a plate and serve with caramel sauce, vanilla sauce, berries, jams... It's your call! Don't forget the ball of icecream, though...

                                                                Enjoy!

Tastes like chicken! But with flavour!

Colourful, tasty and healthy!

Sweet and Spicy chicken with thyme and garlic served with green tabasco rice and turkish beans with fresh chilli.









Serves 2

400g Chicken
50g Turkish beans
3 Chillies
2 Lemons
6-7 Garlic cloves
100ml Sweet Chilli Sauce
Green Tabasco Sauce
Jasmine Rice
Dried thyme, brown sugar and salt.

Preparation...

- Clean the Chillies and Garlic, chop finely.
- Wash the beans, cut off the edges if needed.
- Prepare the chicken, rinse under cold tap, cut off excess fat and slice into even strips.

Get to it!


-Bring water to boil with a pinch of salt in a pot for your rice and cook as instructed.
-Heat up a skillet, adding some olive oil, brown sugar, thyme, garlic and chilli.
-Add the juice from one lemon and the Sweet Chilli sauce, stir and let it simmer.

The chicken will take only a few minutes to cook so prepare your rice first, letting the sauce simmer.
Add the cooked rice back into a clean pot, add a touch of olive oil, juice from one lemon and spice it up with the Tabasco Sauce, make sure to taste!

Grab a pot with a lid and heat it up with some olive oil, drop in some brown sugar, a pinch of salt and chopped chilli then add the beans and close the lid, cooking for 2-3 minutes, occasionally stirring.
Place the chicken into the simmering sauce, turn up the heat and stir, then let it cook under a lid until ready.

Using a simple trick to serve the rice - Grab a creme brulee mould, add a drop of olive oil inside and smear it around. Fill it up with the rice, pressing down with a spoon and flip it over on the plate.
                                                                    Enjoy!

                                                                               

Spicy, beefy goodness!

Spicy beef strips with a sweet chilli coconut sauce served on rice noodles

A simple yet so delicious creation that takes little effort yet the end result is just too good to pass by.

Beef strips with crushed & chopped garlic, fresh chopped chilli braised with a drop of  olive oil,
sweet chilli sauce, coconut milk and lemon.







Serves 2

400g Beef
2-3 Chillies
1 Whole garlic
1-2 Lemons
200ml Coconut milk
100ml Sweet Chilli sauce
Salt, Brown sugar
Rice noodles

Preparation..
-Clean the chili beans, cutting them open lenghtwise and clean out the seeds, then chop finely.
-Crush the garlic gloves with your knife, clean and chop.
-Slice the meat into strips and cut away the fat if needed.
-Press the lemons.

Whip it up!
Heat up a skillet, adding some olive oil then garlic and the chilli. Heat for a minute, adding a spoonful of brown sugar then mix lightly.
Add the chilli sauce and coconut milk and let the sauce simmer for about 5 minutes, stirring once in a while.
Place the beef strips into the skillet and stir with the sauce, and let it simmer under a lid for about 30 minutes.
Season with salt and add half of the lemon juice and let it simmer for a little while longer.
Prepare the rice noodles as instructed, drain them and place back into the pot, adding some of the lemon juice and mix it together.

                                                          Serve it and Enjoy!