Mix Vege and Spam Bake

Ingredients:
300g mix vegetables
1 tbsp corn flour
1 cup milk
200g spam
grated cheese

Method:
1. Cook vegetables till tender
2. Mix corn flour and milk together. Bring to boil till sauce thickens.
3. Put vegetables & spam in an oven proof dish & pour the sauce over them.
4. Sprinkle grated cheese on top and put under hot grill till top is golden brown.

Serves 2.

Apple Crumble

Ingredients:
2 apples
1/2 cup flour
4 tbsp sugar
60g butter


Method:
1. Preheat oven to 180C.
2. Peel and slice apple in small pieces.
3. To make crumble topping, sift flour & 2 tbsp sugar together and cut butter into it.
4. Put apple pieces into small ramekins, sprinkle with sugar and top with the crumble.
5. Bake for 45 minutes
6. Serve with custard or ice cream.

* Do not pat the crumble topping. Top loosely

Serves 2.

Individual Baked French Toast

Ingredients:
2 slices bread
1 egg
1/2 cup milk
1/2 tsp vanilla
sugar to taste
maple syrup


Method:
1. Preheat oven to 180C.
2. Cut bread into small chunks and put in a small ramekin.
3. Beat egg, milk, sugar and vanilla together.
4. Pour mixture over bread and set aside to let the bread absorb all of the mixture.
5. Bake for 25 minutes, or till bread is golden brown.
6. Drizzle maple syrup on top.


Serves 1.

Bread and Butter Pudding

Ingredients
2 slices bread
butter
1/4 cup milk
2tbsp double/thickened cream
1tbsp sugar
1 egg
chocolate chips

Method
1. Preheat oven 180C
2. Butter bread generously on both sides
3. Layer bread in a ramekin/ oven proof container
4. Beat milk, cream, sugar and egg in a bowl.
5. Pour the mixture over the bread.
6. Set aside for a while, to let the bread absorb the mixture.
7. Sprinkle choc chips on the top and bake for 30 minutes.

Serves 1.

Chocolate Mint Brownies

Ingredients & Instructions:

1.Base:
2 ounces dark chocolate
1/2 cup butter
2 large eggs
1 cup sugar
1/4 tsp salt
1/2 tsp vanilla extract
1/2 cup all purpose flour
1/2 cup mini chocolate chips (optional)

Preheat oven to 350F. Line a 9-inch square cake pan with aluminum foil and lightly grease.
Melt chocolate and butter together in a small bowl in the microwave, stirring after every 30-second interval until smooth. Set aside to cool.
In a large bowl, beat eggs with sugar, salt and vanilla extract until smooth. Beat in chocolate mixture, then stir in the flour at low speed. Mix in chocolate chips, then pour batter into prepared pan.
Bake for 28 minutes, until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack.

2.Mint Icing
2 tbsp butter
1 cup confectioners’ sugar
1 tbsp milk or cream
1/2 tsp peppermint extract

Mix all ingredients in a small bowl until smooth. Spread evenly on cooled chocolate base, then refrigerate for exactly 5 minutes while you make the chocolate glaze

3.Chocolate Glaze
1 ounce unsweetened chocolate
1 tbsp butter

Melt together chocolate and butter in a small bowl, in the microwave, stirring after every 30-second interval until smooth. Immediately pour the hot glaze (it should be fairly fluid) over the chilled chocolate/mint base. Tilt the pan around to coat the mint layer as much as possible, or drizzle over evenly. Some white will show through; this is ok.



Refrigerate for at least 30 minutes before removing foil and chocolate bars from pan and cutting into thin bars with a sharp knife.
Sticks can be served at room temperature, but are best when chilled or frozen.


*BROWNIEBABE OF THE MONTH ROUND 2