Chocolate Mousse – serves 6

6 extra large egg yolks                  
6 extra large egg whites
75 ml sugar  (5 tablespoons)           
200 g dark good chocolate (not cooking chocolate)
45 ml strong coffee powder           
60 ml brandy                                   
20 ml cocoa powder
120 ml butter, cubed
1.        Separate the eggs, yolks in one large bowl & whites in another large bowl.
2.       Beat the egg yolks with most of the sugar (4 tablespoons) in a large bowl. Reserve 1 tablespoon for later.
3.       Beat until the mixture is thick & pale in colour (like thick cream). Mixture will have doubled in quantity.
4.       Melt the chocolate in the top of a double boiler.
5.       Stir in the coffee powder & brandy.
6.       Stir in the cocoa powder.
7.       Add the butter, bit by bit, stirring until all the butter is absorbed.
8.       Remove from the stove.
9.       Fold the chocolate mixture into the egg mixture, using a spatula until thoroughly incorporated & a smooth even brown colour.
10.    Allow chocolate mixture to cool completely.
11.     Sprinkle the remaining sugar over the egg whites.
12.    Wisk the egg whites until soft peaks form.
13.    Stir a quarter of the egg whites into the cooled chocolate mixture.
14.    Using a spatula & a lifting/folding motion, incorporate the rest of the egg whites into the chocolate mixture.
15.    Spoon the mousse into 1 large serving bowl, or 6 smaller serving bowls.
16.    Refrigerate overnight until set.

17.    Serve with fresh cream.

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French Toast – 6 slices of bread

2 eggs                                     
10 ml sugar (optional)
6 slices day old bread              
160 ml milk (or ½ butter milk, ½ milk)
salt & milled black pepper        
about 60 g butter for frying
1.        Beat eggs with milk & salt (& sugar if using). Mix well.
2.       Heat a little butter in frying pan.
3.       Dip bread, coating both sides & fry in the butter until golden brown (both sides).
4.       Add more butter if necessary.

5.       Serve very hot, with cinnamon sugar, warmed jam, honey or syrup.

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Chocolate Fondue – serves 4 – 6

100 – 150 ml cream (more cream, thinner the chocolate)
400 g Nestle Almond, honey & nougat chocolate
(Toblerone, if you are feeling rich)
100 ml Van Der Hum liqueur
Enough fruit cut into bite size pieces, e.g. apples, bananas,    
naartjies, strawberries, pineapple, pears etc
1.        Over low heat, melt the chocolate (broken into squares).
2.       Microwave works well.
3.       Add the cream, stirring all the time.
4.       Add the liqueur, stir in well.
5.       Transfer chocolate mixture into a ceramic or ovenproof dish.
6.       Keep mixture warm over a CANDLE, not a burner.
7.       Dip pieces of fruit into the chocolate mixture.

8.       Enjoy, diet tomorrow!!

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Banana Chocolate Marble Cake

200 g margarine           
300 g sugar               
125 ml milk                   
5 ml vanilla essence
4 eggs                          
600 ml cake flour
5 ml salt                       
10 ml baking powder
2 ml bicarb of soda     
 125 ml sour cream
30 ml cocoa powder     
3 medium sized mashed bananas
1.        Pre-heat oven to 160*C
2.       Grease and flour a 23cm tube/ring tin.
3.       Cream marg and sugar till light and fluffy.
4.       Add eggs one at a time, beating well.
5.       Combine bananas, sour cream, milk and vanilla essence.
6.       Sift together flour, salt, baking powder & bicarb of soda.
7.       Add this alternately with banana mixture to the marg & sugar mixture & beat well together.
8.       Remove 2 tablespoons of cake mixture and mix with the cocoa powder, add a little milk is necessary.
9.       Spoon half the cake mixture into the tin, then spoon a long band of the cocoa mixture on top.
10.    Cover with the remaining mixture & twirl a fork through this to give a rippled effect.
11.     Bake for 60-70 minutes.
12.     Remove cake from tin & allow to cool



100 g milk chocolate        

a little milk
12,5 marg                        
a few whole walnuts
1.        Melt chocolate over low heat
     with a little milk.
2.       Add the marg & more milk if
     necessary to give a thick, yet
    runny consistency.
3.       Spoon over the cooled cake so
     that the chocolate drips down
    the sides.

Decorate with whole walnuts

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Chocolate Fudge Pudding – serves 6

225 g white sugar                           
225 g butter
4 eggs                                             
275 g cake flour
5 ml baking powder                          
5 ml bicarb of soda
40 ml cocoa                                    
5 ml vanilla essence
pinch of salt
225 g brown sugar                           
30 ml cocoa
600 ml boiling water
1.        Preheat oven to 190*C (375*F).
2.       Grease a glass ovenproof dish.
3.       Batter: Cream together sugar & butter.
4.       Beat the eggs into the creamed mixture, one at a time.
5.       Add the vanilla essence, mix well.
6.       Sift together the flour, baking powder, salt, bicarb  & 40 ml cocoa.
7.       Fold the dry ingredients into the creamed mixture.
8.       Pour into greased casserole dish.
9.       Sauce: Add the brown sugar & 30 ml cocoa powder to the 600 ml boiling water.
10.    Stir water until the sugar & cocoa is totally dissolved.
11.     Pour the sauce carefully over the batter.
12.    Bake for 35 – 40 minutes, till done.
13.    Serve hot with thick cream or ice cream.


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Chocolate Chrunchies (Elize Tolken)

Ingredients Chrunchies
1 c Oats
1 c Flour
1 tbls Cocoa
1 c Coconut
½ c Sugar
1 t Baking powder
175 g Melted Butter

Ingredients Sauce
1 c Icing Sugar
2 t Cocoa
Dash of vanilla
Hot Water to mix

Mix all the dry ingredients (Ingredients Chrunchies) together.
Press flat in a swallow pan with back of spoon.
Bake at 180° C for 20 minutes.
Cool Slightly.
Mix all the ingredients for the sauce with a little water.
Pour the sauce over the chrunchies before cutting the chrunchies.

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Chicken & Leek Pie – serves 6 – 8

Chicken stock ingredients:
2 kg whole chicken, cut into 4      
2,5 litres water
2 onion, chopped up roughly          
4 cloves of garlic
3 stalks of celery, cut in halves     
3 carrots, cut in halves
5 sprigs of parsley                        
10 ml salt
5 ml thyme                                    
4 bay leaves
5 ml tarragon
Chicken vegetables:
500 g mushrooms                          
45 ml butter
20 ml lemon juice                          
10 ml fresh parsley, chopped
8 leeks, sliced                               
salt & milled black pepper
Cream sauce:
45 ml butter                                 
30 ml cake flour
300 ml chicken stock                    
2 egg, yolks
5 ml salt                                      
 10 ml lemon juice
150 ml thick cream
500 g short crust puff pastry      a little mil for brushing
1.        Stock: Place all the stock ingredients into a large saucepan.
2.       Bring to the boil, reduce the heat & allow to simmer for 40 minutes.
3.       Turn off heat & allow the chicken to cool in the liquid.
4.       Remove the chicken, skin & de-bone the chicken. Cut the flesh into bite size pieces.
5.       Place the cut chicken into a bowl, add some of the hot stock & store in the fridge.
6.       Take the bones etc & return to the stock saucepan.
7.       Cook for a further 60 minutes.
8.       Strain the stock & store the liquid in fridge. One can then  remove the excess cold fat from stocks surface.
9.       Reserve the stock for the pie, the leftovers can be frozen for future use.
     Chicken & Leek Pie – continue
1.        Preheat oven to 180*F (350*F).
2.       Remove the puff pastry from the freeze, allow to defrost.
3.       Vegetables: Place the cut up chicken into a large mixing bowl.
4.       Wash the leeks well, slice & microwave till done.
5.       Combine the cooked leeks with the chicken mixture.
6.       Chop up the mushrooms & sauté in the 45 ml butter.
7.       Combine the cooked mushrooms with the chicken mixture.
8.       Add lemon juice & chopped parsley to the chicken mixture, mix well.
9.       Add enough salt & milled pepper to the chicken mixture, to taste.
10.    Mix well.
11.     Sauce: Melt the butter in a medium saucepan.
12.    Stir in the flour & make a roux.
13.    Take off the heat and stir in the 300ml stock.
14.    Reheat slowly, stirring constantly till mixture comes to the boil.
15.    Stir in the egg yolks & boil till thickened.
16.    Season with more salt if necessary.
17.    Remove from heat, and stir in the cream & lemon juice.
18.    Pie: Grease a deep 20 cm glass pie dish.
19.    Place the chicken mixture into the pie dish.
20.   Cover with the sauce.
21.    Roll out the puff pastry onto its own plastic on a pastry board.
22.   Cut the pastry to fit the top of the pie. (slightly larger)
23.   Cover the pie, crimp the edges closed with a folk.
24.   Maker a small hole in the centre of the pastry, for steam to escape.
25.   Decorate the top of the pie with decorative shapes.
26.   Brush the top with a bit of milk.
27.   Bake for 60 minutes until the pastry is golden brown.


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Chicken A La Barbara – Serves 3 – 4

4 – 5 chicken breasts                    
1 egg, beaten
10 ml origanum                              
5 ml curry powder
5 ml tarragon                                
250 ml bread crumbs
olive oil for frying                        
salt & milled black pepper
1.        Cut the chicken into bite size pieces.
2.       Season the chicken with the herbs, curry  powder,  salt & milled black pepper. Mix well together.
3.       Add the beaten egg, mix coating the chicken pieces well.
4.       Add breadcrumbs & coat the chicken pieces well. Add enough bread crumbs, so that the chicken pieces are all separated.
5.       Refrigerate the pieces for 3 hours, overnight is better.
6.       When ready to cook the chicken.
7.       In a deep frying pan, add the oil & heat up.
8.       Stir fry the chicken for about 10 minutes or until the pieces are cooked.

9.       Serve with rice, fried pineapples, bananas & chopped onion & tomato mix.

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Cherry Cobbler – serves 6

250 ml sugar  (2 halves)        
2 ml salt
30 ml butter                        
500 ml pie cherries, drained & pitted
190 ml milk                            
250 ml cherry juice, add water if not enough
10 ml baking powder             
250 ml cake flour
1.        Preheat oven to 180*C (350*F).
2.       Grease a 20 X 20 X 10 cm glass pie dish.
3.       Cream the butter with 125 ml sugar.
4.       Add the milk, baking powder, cake flour & salt. Stir until smooth.
5.       Pour the batter into the greased pie dish.
6.       Spread the pitted cherries over the batter evenly.
7.       Sprinkle the cherries over the batter with the other 125 ml sugar.
8.       Heat the cherry juice (DO NOT ALLOW TO BOIL) & pour over the mixture, carefully.
9.       Bake for 30 minutes.
10.    The crust will rise to the top, with the sauce & cherries at the bottom.
11.     Best served warm with fresh whipped cream or ice cream.


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Cheese Muffins ( 1 or(2) muffin trays)

1,half (3) c milk                         
1 (2) c cake flour
1,half (2,half) c grated cheese   
half (1) c whole wheat flour
75 g (125 g) marg                       
1 (2) eggs, well beaten
5 ml (10 ml) mixed herbs             
10 ml (20 ml) baking powder
  or dry dill tips                          
5 ml (10 ml) dry mustard powder               
salt & pepper                            

1.        Pre-heat oven to 220*C (420*F)
2.       Grease muffin tray WELL!!
3.       Rub the marg into the flour.
4.       Add the baking powder, salt. Pepper, mustard & herbs.
5.       Mix well.
6.       Add the grated cheese and mix well.
7.       Beat the eggs into the milk & add to the dry mixture.
8.       Do not over mix, the mixture will be very runny.
9.       ¾ fill the muffin trays.
10.    Bake for 15-20 minutes or until golden brown.


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