Hello World

Original recipe Ingredients 1/4 cup (30 grams) all purpose flour 1/4 cup (50 grams) granulated sugar 2 tablespoons (12 grams) unsweetened cocoa powder (I used Hershey’s) 1/2 teaspoon baking powder Pinch of salt 3 tablespoons (43 grams) unsalted butter, melted 3 tablespoons (45ml) whole milk 1 smallish egg, (weighing around 43 grams out of the shell) 1/4 teaspoon vanilla extract (or 1/2 teaspoon if using imitation vanilla flavoring) A couple of pieces of chocolate of your choice (I use dark chocolate, but anything from chocolate truffles to Nutella are great additions) 1 tablespoon (15ml) water Directions In a 2-cup capacity microwave-safe mug or bowl, whisk together with a fork, the flour, sugar, cocoa powder, baking powder and salt until well combined. Add in the melted butter, milk, egg and vanilla. Whisk well to combine, making sure to mix in the flour mixture in the bottom. Place the chocolate pieces in the center of the mug. Do not push down; it will sink as it bakes. Drizzle the tablespoon of water right on top of the batter. Cook in microwave on full power for 1 minute and 15 seconds to 1 minute and 30 seconds (1 minute and 15 seconds is my magic number), or until the cake rises to the top, the edges look set but the surface of the center looks slightly wet and shiny, and sticks to the finger when touched. It will set up as it sits. Timing will vary according to your microwave, so you’ll have to experiment until you find your perfect cooking duration. Do NOT overbake to ensure that saucy, molten-y interior. If the center still looks raw then give it another 5 to 10 seconds. The cake will fall after it comes out of the microwave. Let it cool for about 5 minutes so you don’t burn your tongue, and the waiting will also help thicken the sauce in the bottom.

Original Recipe Makes 2 serves Ingredients 1 tsp oil 80g chestnut mushrooms, sliced 50g ham, diced 80g bag spinach 4 medium eggs, beaten 1 tbsp grated cheddar Directions Heat the grill to its highest setting. Heat the oil in an ovenproof frying pan over a medium-high heat. Tip in the mushrooms and fry for 2 mins until mostly softened. Stir in the ham and spinach, and cook for 1 min more until the spinach has wilted. Season well with black pepper and a pinch of salt. Reduce the heat and pour over the eggs. Cook undisturbed for 3 mins until the eggs are mostly set. Sprinkle over the cheese and put under the grill for 2 mins. Serve hot or cold. Notes I add in red onion and whatever other veg I feel like Goes well with a light drizzle of sriracha or chili oil Freezes well Divides and multiplies easily

Original Recipe Makes 4 servings Ingredients 2 tablespoons extra-virgin olive oil 4 boneless, skinless chicken breasts 1½ teaspoons salt 3 garlic cloves, minced 1 cup heavy cream ½ cup chicken stock 1 teaspoon chicken stock powder ½ cup grated Parmesan cheese 1 (200g) jar sun-dried tomatoes, drained and roughly chopped 1 teaspoon Italian seasoning (rosemary, thyme, oregano, etc.) ½ teaspoon freshly cracked black pepper ½ teaspoon red pepper flakes (optional) ¼ cup thinly sliced basil leaves Cooked pasta or mashed potatoes, for serving (optional) Directions Pat the chicken dry. Season all over with 1 teaspoon salt. Heat the oil in a large skillet over medium-high. Once the oil is glistening, add the chicken and cook about 5 minutes per side, or until golden brown. Transfer the chicken to a plate. Add the garlic to the same skillet and cook until fragrant, about 30 seconds. Stir in heavy cream, chicken stock, chicken stock powder, ¼ cup of the parmesan cheese, sun dried tomatoes, Italian seasoning, pepper, ¼ teaspoon red pepper flakes, and remaining salt until fully combined. Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low. Cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 5 minutes more. Top chicken with basil, remaining Parmesan cheese, and remaining red pepper flakes and serve over pasta or mashed potatoes, if desired. Notes I haven’t actually made this yet Serve over mashed potatos, cauliflower rice, rice, garlic noodles, zucchini noodles etc

Original recipe Ingredients Spice Mix 1 tsp allspice (mixed spice will work too) 2 tsp cumin powder 2 tsp paprika 3/4 tsp black pepper 1/2 tsp salt Soup 1 tbsp olive oil 2 garlic cloves , finely chopped 1 onion , finely chopped 500g beef mince (ground beef) 1 1/4 cups dried lentils (or 2 cans, drained) 2 carrots, cut into 1cm dice 2 celery stalks, chopped into 1cm pieces 2 zucchinis (small, or 1 large), cut into 1cm dice 100g green beans, trimmed, cut into 1.5cm pieces 800g crushed canned tomato 4 cups / 1 litre beef stock, low sodium 3 cups water Serving ...

Original recipe Ingredients Cake 120g butter, melted ½ cup sweetened condensed milk (160g) 1 packet malt biscuits, crushed (250g) 1 packet explorers (150g), chopped ½ cup dessicated coconut Directions Melt the butter and condensed milk together in a large microwave safe bowl. Add crushed biscuits to the butter and condensed milk mixture. Add the chopped explorers or fruit puffs and mix it all together. Once it is all combined turn out onto a clean surface and form two logs. Use your hands to tightly pack it together. Roll logs in coconut and make sure they are covered all over. Wrap in cling film and chill for at least 1 hour. When ready to serve cut into 2 cm thick slices. Notes You can speed up the setting process by putting it in the freezer for 20 minutes. Store your lolly cake in an airtight container in the fridge.