Romany Creams
A sweet biscuit (cookie) with melted Chocolate sandwiched between too biscuits
Servings: 30 Servings
Calories: 87kcal
Ingredients
- 3 tsp Cocoa
- 250 g Butter (or replacement)
- 1 tsp vanilla extract
- 2 cups plain flour
- 1 tsp baking powder
- 2 ¼ cups Coconut Shredded or Dessicated
- 150 g milk chocolate roughly chopped
Instructions
- Preheat oven to 180°C (350°F) and Line 2 Baking trays with baking paper
- In a small bowl, combine cocoa and 1/4 cup (60 ml) boiling water and set aside
- Beat the butter and sugar until pale and creamy, Add Vanilla and Cocoa mixture and beat until combined, Fold in Coconut
- In a large bowl Sift together Flour and Baking Powder then fold into the wet mixture
- Roll teaspoons of the mixture into balls and arrange on baking trays, lightly press a fork into the the biscuits and bake for 15 – 20 minutes until golden, leave to cool
- Melt Chocolate until just melted, but still thick, stir until smooth
- Sandwich two biscuits together with the chocolate, with flat sides towards the centre
Nutrition
Calories: 87kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 72mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 0.2mg
Slow Cooker Sausage Casserole
With Sausage Casserole, It's important to work with the flavours of the sausage. In this case we are matching the Honey soy flavours of the sausage with a mustard beer gravy.
Servings: 2
Calories: 944kcal
Equipment
- 1 Slow cooker
Ingredients
- 6 Sausages (Honey, Soy and Chilli – Beef Sausage)
- 1 Carrot
- 200 g Brussels Sprouts
- 1 Onion
- 2 tbsp corn flour
- 1 tbsp Honey
- 2 tsp Soy
- 1 tbsp Mustard
- ½ cup Beer
- ½ cup Beef Stock
Instructions
- Brown off the sausages in frying pan then add to slow cooker
- Brown off the Vegetables in frying pan then add to slow cooker
- Add the rest of the ingredients together in the frying pan, combine until starting to thicken, then add to the slow cooker
- Cook in a slow cooker according to your instructions
- Serve with Mash potato, or Yorkshire puddings
Nutrition
Calories: 944kcal | Carbohydrates: 34g | Protein: 45g | Fat: 68g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 2189mg | Potassium: 1259mg | Fiber: 5g | Sugar: 14g | Vitamin A: 977IU | Vitamin C: 91mg | Calcium: 92mg | Iron: 5mg
Giant Yorkeshire Pudding
Great with roasts, stews and casseroles
Servings: 2 People
Calories: 462kcal
Ingredients
- 2 Eggs
- 70 g Flour
- 100 ml Milk
- ¼ cup sunflower oil
Instructions
- Crack eggs into bowl or jug
- Add flour, whisk until smooth
- Slowly add the milk and continue whisking until mixture is free of lumps
- Season with salt and pepper and then pour into a jug. Chill for at least 30 minutes and up to 24 hours
- Preheat oven to 230°C
- Drizzle oil into two small sandwich cake tins and put into the oven to heat oil
- once oil is hot, pour batter into sandwich tins and put back in the oven for 25 minutes
- Check the Yorkshire pudding, it should have a good dark brown colour at the edges and feel firm and dry.
Nutrition
Calories: 462kcal | Carbohydrates: 29g | Protein: 11g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 25g | Trans Fat: 0.01g | Cholesterol: 170mg | Sodium: 83mg | Potassium: 176mg | Fiber: 1g | Sugar: 3g | Vitamin A: 321IU | Calcium: 93mg | Iron: 2mg
