Rocky Road Chocolate Brownie Slice

Melted butter, to grease
200g milk chocolate, coarsely chopped
150g butter, chopped
270g (1 1/4 cups) caster sugar
115g (3/4 cup) plain flour
35g (1/3 cup) cocoa powder
3 eggs

Topping:
80g mini baking marshmallows
120g (3/4 cup) unsalted peanuts
50g (2/3 cup) shredded coconut
200g dark chocolate, coarsely chopped

1. Preheat oven to 180°C. Brush a 7cm-deep, 10.5 x 20.5cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
2. Place the milk chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth.
3. Combine the sugar, flour and cocoa powder in a bowl. Add the chocolate mixture and eggs and stir until just combined. Pour into the prepared pan. Bake in oven for 1 hour or until crumbs cling to a skewer inserted into the centre.
4. Meanwhile, to make the topping: Combine the marshmallows, peanuts and coconut in a bowl. Place the dark chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until the chocolate melts and is smooth.
5. Add the dark chocolate to the marshmallow mixture and stir until well combined. Press firmly over the brownie. Place in the fridge for 1 hour or until firm. Cut into slices to serve.

Chocolate Banana Bread

1 cup mashed banana *
3/4 cup (165g) caster sugar
2 eggs, beaten lightly
1/4 cup (60ml) extra light olive oil
1/4 cup (60ml) milk
2/3 cup (100g) self-raising flour
2/3 cup (100g) wholemeal self-raising flour
3/4 cup (90g) coarsely chopped toasted walnuts
1/4 cup (45g) finely chopped dark eating chocolate

1. Preheat oven to moderate. Grease 14cm x 21cm loaf pan; line base and long sides with baking paper.
2. Combine banana and sugar in large bowl; stir in eggs, oil and milk. Add remaining ingredients; stir until combined.
3. Spread mixture into prepared pan; bake, uncovered, in moderate oven about 1 hour. Stand bread in pan 5 minutes; turn onto wire rack to cool.

* You will need about two large overripe bananas (460g) for this recipe.

Thin and Crispy Pizza Bases

Makes: 2 small pizza bases
Serves: 4

Olive oil, to grease
250ml (1 cup) lukewarm water
1 tsp sugar
2 tsp (7g/1 sachet) dried yeast
450g (3 cups) plain flour, sifted
1/4 tsp salt
1 Tbsp olive oil
1 140g container pizza sauce, optional

1. Preheat oven to 220°C. Brush two 25cm pizza trays with oil to grease.
2. Combine water and sugar in a small bowl. Sprinkle with the yeast and set aside in a warm, draught-free place for 5 minutes or until foaming.
3. Meanwhile, sift flour and salt into a large bowl. Make a well in centre and add yeast mixture and oil. Use a wooden spoon to stir until combined, then use your hands to bring together. (It should be soft and slightly sticky.)
4. Turn the dough onto a lightly floured surface and knead for 6 minutes or until almost smooth. Divide the dough in half and cover with a clean damp tea towel. Set aside in a warm, draught-free place for 5 minutes.
5. Roll each dough portion out to line greased pizza trays. Spread bases with pizza sauce, if desired. Bake in preheated oven for 8 minutes or until golden and crisp.

Super Easy Pizza Dough

2 cups plain flour
1 x 8 g sachet of dry yeast
1 teaspoon caster sugar
1/2 teaspoon salt
2 tablespoons olive oil
3/4 cup warm water

1. Combine dry ingredients in large mixing bowl and add oil and water.
2. Mix to a soft dough.
3. Knead on a floured surface until soft and pliable.
4. Return to the mixing bowl and cover with cling wrap and leave in a warm spot for 30 minutes. The dough should double in size.
5. When it has risen, ‘punch’ the dough once to remove air bubbles.
6. Remove from bowl and knead gently for 1 minute.
7. Roll the dough out to desired size and add favourite toppings.

Chicken in Garlic Sauce

1 kg boneless, skinless chicken thighs
1 Tbsp sweet paprika
2 Tbsp olive oil
8 garlic cloves, unpeeled
1/4 cup dry sherry
1/2 cup chicken stock
1 bay leaf
2 Tbsp chopped flat-leaf parsley

1. Trim any excess fat from chicken and cut thighs into thirds.
2. Combine paprika with some salt and pepper in a bowl. Add chicken and toss to coat.
3. Heat half oil in large frying pan over high heat and cook garlic cloves until brown, then remove from pan.
4. Cook chicken in batches for 5 minutes, or until brown all over.
5. Return all chicken to pan, add sherry and boil for 30 seconds. Add stock and bay leaf. Reduce heat and simmer, covered over low heat for 10 minutes.
6. Meanwhile, squeeze garlic pulp from the skins and pound with the parsley into a paste using a mortar and pestle or a small bowl and the back of a spoon. Stir into the chicken, then cover and cook for 10 minutes, or until tender.
Serve hot.

Chocolate Mousse Cake

Serves 4

500g dark chocolate
2 Tbsp golden syrup
125g unsalted butter
4 eggs
1 Tbsp caster sugar
1 Tbsp plain flour, sifted
Melted chocolate, to decorate
Chocolate sorbet, to serve

Coffee Mascarpone:
200g mascarpone cheese
2 Tbsp instant coffee
2 Tbsp pure icing sugar

1. Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.
2. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.
3. Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
4. Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
5. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
6. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.