Monthly Archives: February 2013

Corn fritters


This is a slightly modified Bill Granger recipe.


Corn kernels from 2 corn cobs
1/2 red onion chopped
2 eggs
2tbs chopped parsley
1 cup plain flour
1 tsp baking powder
pinch (or more!) of chilli flakes
salt and pepper


Place 1 1/2 cups of the corn kernels, the onion,eggs, parsley, flour, baking powder, chilli flakes, salt & pepper into a blender and process until combined (mixture will still be slightly lumpy).

Pour mixture into a mixing bowl and add remaining corn.

Heat 1-2 tbs of olive oil in non-stick frying pan. When the oil is hot drop 2 heaped tbs of mixture per fritter onto oil. Cook until golden brown on underneath side then flip and cook other side.

Drain on absorbent towel.

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Great served with relish & avocado!

Double Chocolate Mocha Crunch Cupcakes


This is not my recipe. I found it through Pinterest,( but I’ve made it twice now so decided to blog it. All I have done is translate it from American to Australian 🙂 and made a few other little adjustments.

Back to work tomorrow after the summer holidays, taking these to help!

Double Chocolate Mocha Crunch Cupcake

Makes 12 Cupcakes ( I doubled just this part of the recipe, so ended up with 24. Did not need to double other elements) What is written here is for a single mixture.

Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.
• 1 cup all purpose flour
• 1 cup plus 2 tablespoons sugar
• 1/3 cup plus 2 tablespoons Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon instant coffee
• 1/2 cup hot coffee
• 1/2 cup crushed Maltesers

Chocolate SwissMeringue:

5 large egg whites
• 11/2 cup sugar
• 450 g unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 2 tablespoons unsweetened cocoa powder
• 280 g chocolate, melted and cooled

Chocolate Pouring Sauce
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm
1. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. Add half of the coffee into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.

Chocolate Swiss Meringue:
1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add cooled chocolate and mix to combine.

Chocolate Pouring Sauce:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
1. Frost cooled cupcakes. Freeze frosted cupcakes for ten minutes. Drizzle chocolate pour over chocolate frosting (reheat chocolate pour in microwave as needed to keep pouring consistency). Sprinkle crushed Maltesers on chocolate sauce. Finish with a small swirl of frosting and a Malteser.

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