Best Food Recipes

Ingredients For Cupcakes:

1 1/2 cups all purpose flour

1/4 cup unsweetened cocoa powder

1 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup of warm water mixed with 1 1/2 teaspoons instant coffee

1 Tbsp white vinegar

2 teaspoons vanilla extract

6 Tbsp (1/4 cup plus 2 Tbsp) olive oil

Method For Cupcakes:

1 Preheat oven to 350°F with a rack in the middle position. In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps, In a separate bowl, mix together the coffee, vinegar, vanilla extract, and olive oil. Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.

Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean. Remove from oven, after 5 minutes, remove from pan and let cool on a rack. Now its ready to eat without sprinkle or powdered sugar or coat with frosting.

For The Frosting:

4 Tbsp butter

1/3 cup unsweetened cocoa powder

1 1/2 cup powdered sugar

3 tablespoons milk

1 tablespoon vanilla extract

the Frosting:

Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, If it's too runny, add more powdered sugar, If too stiff, add a little more milk or vanilla extract.

To pipe in a decorative pattern,use the corner of a zip lock freezer bag. cut away 1/4-inch from the tip of the corner and squeeze the frosting out of the bag onto the cupcakes in any design you like.

Ingredients:

1 cup gluten-free self-raising flour

3/4 cup caster sugar

1/2 cup cocoa powder, sifted

1/2 cup milk

1 teaspoon vanilla essence

30g butter, melted

3/4 cup firmly packed brown sugar

1 3/4 cups boiling water

Double-thick cream and gluten-free icing sugar, to serve

Instructions:

Preheat oven to 180°C/160°C fan-forced. Lightly grease an 8 cup-capacity ovenproof dish.

Step 2

Combine flour, caster sugar and 2 tablespoons cocoa in a bowl. Add milk, vanilla and butter. Stir to combine. Pour mixture into prepared pan. Smooth top.

Step 3

Combine brown sugar and remaining cocoa in a small bowl. Sift sugar mixture over flour mixture. Pour boiling water over the back of a large metal spoon to cover sugar mixture. Bake for 45 minutes or until a skewer inserted around the edge of pudding comes out clean. Dust with icing sugar. Serve with cream.

Ingredients:

2 Genius Gluten Free Pizzas Bases

1⁄2 x 700g jar passata

1 clove garlic, finely sliced

Large handful fresh basil, torn

1 tbsp extra-virgin olive oil

Handful of grated cheddar cheese

Handful of grated mozzarella cheese

Handful of grated Gran Padana cheese

2 slices of cooked ham - chopped into small pieces

1 pineapple ring - chopped into small pieces

3 basil leaves – finely chopped

Method:

Simmer the passata, garlic, basil, olive oil and a little black pepper in a pan for 20 mins until thickened. Set aside to cool.

Meanwhile, preheat the oven to 220 degrees C.

Using a pastry cutter, cut mini pizza bases from the Genius Gluten Free Pizza bases.

Using a teaspoon put a thin layer of tomato sauce on each base.

On one third of the bases, sprinkle the basil, cheddar and mozzarella; one another the chopped ham, pineapple, cheddar and mozzarella and the final third a mixture of the cheddar, mozzarella and Gran Padana.

Bake in the oven for 10-15 minutes, until golden brown – timings will vary depending on the toppings.

Ingredients:

2 eggs

Salt and pepper

15 g butter

For the filling

15 g butter

50 g mushrooms, wiped and sliced

5 ml chopped fresh chives

Directions:

Lightly whisk the eggs, seasoning and 15 ml ( 1 tbsp ) water together. Melt the butter in a frying pan over a medium heat, tilting the pan so that the surface is evenly greased.

Pour in the egg mixture and gently stir with a fork, allowing the uncooked egg to flow to the sides and cook. Once the egg has set, stop stirring and cook the omelette for another minute, until the under-side is golden brown.

For the filling, melt the butter and lightly fry the mushrooms for about 3 minutes until tender. Stir in the chopped chives. Spoon the filling on to the centre of the omelette and, using a palette knife, fold the omelette by flicking one third over to the centre, then fold over the opposite side. Turn the omelette on to a warmed plate, folded side underneath, and serve immediately.

Ingredients:

(8) 5-ounce Dixie Cups

popsicle sticks

8 sheets graham crackers, crushed

2 tablespoons butter, melted

2 (small) packages cheesecake instant pudding mix

4 cups milk

sliced strawberries and blueberries

Method:

Crush your graham crackers into small pieces, using a food processor, blender, rolling pin--whatever you've got!

Stir in melted butter to combine.

Combine pudding mix and milk, whisking together until smooth.

Add a small layer (a spoonful or so) of pudding mix to the bottom of your cups.

Next, add a layer of your graham cracker "crust" (again, about a spoonful).

On top of your graham cracker crumbs, layer in a few sliced berries. Fill cups up the rest of the way with the remaining pudding mix.

Insert popsicle sticks and freeze until set.

Ingredients:

1 strip of bacon per pancake

pancake batter (any mix or use recipe below) 

1 cup self-rising flour

1 cup milk

1 large egg

1 tablespoon sugar

1 tablespoon olive oil

Method:

Fry bacon until done over medium low heat. Remove from pan and place on paper towels.

Remove most of the bacon grease from pan or griddle except for a thin layer.

Return bacon to skillet or griddle. Carefully spoon pancake batter over bacon strips. Cook until golden brown on one side and flip. Cook until golden and done on the other side.

Serve with warm maple syrup.