Decadent Chocolate Pudding Cake

Cake Ingredients

2 cups flour

2 cups sugar

125g margarine

1/2 cup oil

2 tbs cocoa

1 cup water

2 beaten eggs

1 tsp bicarb

1 tsp vanilla essence

1/2 cup buttermilk

Icing Ingredients

2 tbs cocoa

2 tbs buttermilk

4 tbs margarine

2 cups icing sugar

1 tsp vanilla

250ml Cream and flake (optional)

Cake Preparation

- Preheat the oven to 180

- Mix 2 cups flour and 2 cups sugar

- Boil margarine, oil, cocoa and water

- Add the boiled mixture to flour and sugar mixture

- Mix in the eggs, bicarb, vanilla and buttermilk

- Pour into a greased oven dish and bake for 20 mins

Icing Preparation

- Boil the cocoa, buttermilk and margarine

- Remove from heat and add icing sugar and vanilla

- Beat until smooth

- Ice the cake while hot

Pour over cream and crumbled flake when warm and serve :)

Bacon-wrapped Mushrooms

Even mushroom haters will be eating this dish! Serves 4.

Ingredients

1/2 cup sundried tomatoes in oil, drained

1/4 cup coarsely grated parmesan cheese

1 clove garlic, chopped

16 button mushrooms

8 slices bacon

Preparation

- Blend the tomatoes, parmesan and garlic until pureed

- Carefully remove and discard stems from the mushrooms

- Gently fill the mushrooms with tomato mixture

- Halve the bacon slices lengthways

- Wrap 1 bacon strip around each mushroom

- Cook under a heated grill, turning once, until the bacon is crisp and mushrooms are browned all over.

Homemade Hummus

Source: www.cookingclassy.com/2014/03/hummus/

Ingredients:

1/4 cup tahini

1/4 cup lemon juice

2 tbsp olive oil

1 crushed garlic clove
1/2 tsp salt
1/2 tsp ground cumin
1 can of chickpeas
2-3 tbsp of chickpea liquid

Paprika (for serving) - optional

Preparation:

1. Blend the Tahini and Lemon Juice together in a food processor for 1 minute 30 seconds (stopping every 30 seconds to scrape down the sides and bottom of processor)

2. Add olive oil, garlic, salt and cumin and pulse mixture for 1 minute (scraping down the sides after 30seconds)

3. Drain the chickpeas over a bowl to retain the liquid

4. Add 1/2the tin of chickpeas to the processed and blend for 1 minute

5. Scrape the sides again and then add the rest of the chickpeas and process for 2 minutes

6. Then add 2-3 tbsp of chickpea liquid (depends on desired consistency)

7. Plate the hummus and sprinkle with paprika if desired