Chicken and Crispy Rice-Noodle Soup

Serves 2 1 tbsp peanut oil 500g rice noodles, cut into logs 2 cups reserved chicken, shredded 1 small white onion, thinly sliced 1 cups bean sprouts ? cup coriander leaves ? cup mint leaves ? cup Thai-basil leaves 2 cups hot leftover chicken stock 1 lemon, cut into wedges ¼ cup chilli sauce Heat oil in a large frying pan over high heat. Cook noodles for 5-6 minutes on each side, or until golden. Place noodles in 2 bowls and top with shredded chicken, onions, bean sprouts, and herbs. Add hot chicken stock and serve with lemon wedges and leftover chilli & ginger sauce.

Beer Damper

Ingredients 2 1/2 cup(s) white self-raising flour 2 tsp baking powder 2 tsp caster sugar 60 g Weight Watchers Canola Spread 200 ml draught beer Instructions Preheat oven to 200°C. Combine flour, baking powder, 1/2 tsp salt and sugar together in a bowl. Using fingertips, rub in spread until fine crumbs form. Add beer to make a soft dough. Knead lightly onto a floured board until smooth. (Don't over knead as this will make the damper heavy.) Shape into a 20cm x 12cm oblong shaped loaf. Brush with water and sprinkle with a little sea salt if desired. Bake in preheated oven for approximately 40 minutes, or until golden and hollow when tapped underneath. (5)

Low Fat Lamingtons

Ingredients 1 x 3 second spray(s) oil spray 3 small egg(s) 3/4 cup(s) caster sugar 1 tsp vanilla bean extract 3/4 cup(s) plain flour 1/4 cup(s) cornflour 4 1/2 g baking powder, (1 1/2 tsp) 80 g reduced fat and salt dairy blend spread with canola oil 3 tbs cocoa powder 2 cup(s) icing mixture 1/3 cup(s) desiccated coconut Instructions Preheat oven to 190°C. Grease and line base of a 20cm square cake tin with baking paper. Beat eggs with a pinch of salt. Add sugar and half of the vanilla. Beat until thick and creamy. In a separate bowl, sift together flour, cornflour and baking powder. Add to egg mixture, then carefully fold through 60g melted dairy blend. Pour cake mixture into prepared tin and bake for approximately 30 minutes, or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire cake rack to cool. Cut into 20 squares. Meanwhile to make icing, dissolve cocoa in 1/3 cup boiling water. Place icing sugar in a medium size bowl. Add cocoa mixture, remaining canola blend and remaining vanilla essence. Stir well to combine. Using a fork, skewer each cake square then spoon over warm icing to coat. Lightly sprinkle with coconut, then arrange on a lined baking tray and set aside. (4)

Fluffy Chocolate Cakes

Ingredients 125g butter 2 tablespons cocoa 1/2 cup milk 2 eggs 3/4 cup caster sugar 1 cup self-raising flour Icing 1 cup icing sugar 2 tablespoons cocoa powder 20g butter, chopped 2 tablespoons boiling water Method 1. Combine butter, sifter cocoa and milk in saucepan, stir over low heat without boiling until butter is melted; cool to room temperature. 2. Grease a deep 20cm round cake pan, line base with paper; grease paper well. Preheat oven to 180oC 3. Beat eggs in small bowl with electric mixer until thick and creamy, gradually beat in sugar, beating until dissolved between each addition. Transfer to large bowl. Fold in half the sifted flour and half the cocoa mixture, then remaining flour and cocoa mixture. Pour into prepared pan. 4. Bake in moderate oven for 35 minutes. Stand 5 minutes before turning on to wire rack to cool. Spread cold cake with icing. To make icing: Combine sugar, cocoa and butter. Stir in boiling water until smooth. Pour over cake.

The Classic Vanilla cupcake

1 1/2 cups all purpose four 1/2 teaspoon baking powder 1/4 fine sea salt 1/2 cup unsalted butter, softened 3/4 cup granulated sugar 2 eggs, room temperature 2 teaspoons vanilla extract 2/3 cup whole milk, room temperature Preheat oven to 350 degrees. Grease or line a cupcake pan with wrappers. Sift together flour, baking powder, and salt; set aside. In the bowl of a stand mixer beat butter and sugars until light and fluffy. Add the eggs one at a time, mixing just until blended. Beat in vanilla. Add the flour mixture and milk.; mix thoroughly. Fill each cup 2/3 full and bake for 18-24 minutes or until cake tester comes out clean. Cool completely and frost as desired. Makes 12 cupcakes.

Chocolate Fudge Cake

Ingredients 3/4 cup plain flour 1/2 teaspoon baking powder 5 tablespoons dark cocoa powder 1 cup brown sugar 3/4 cup buttermilk 3 eggs 1/3 cup rice bran oil 1 tablespoon vanilla extract icing sugar for dusting Method Preheat oven to 160C (325F). Sift flour, baking powder and cocoa powder into a large bowl. Add sugar. Mix. In a separate bowl whisk together eggs, buttermilk, vanilla extract and oil with an electric beater until the mixture is smooth. Add the wet mixture to the dry mixture and beat until smooth for about a minute. Line a 20cm round cake tin with baking paper. Pour cake mixture into the prepared tin and bake in the pre-heated oven for 40 minutes until just firm. Remove the cake from the oven and cool completely in the tin.

Best Brownie

Serves 16-24 Prep time 15 mins Cooking time 30 Mins Ingredients: 400g White Sugar 100g Cocoa 4 Eggs 1 tsp Vanilla Essence 200g butter (Melted) 200g dark chocolate chips 90g sifted flour 1 tsp baking powder Method: In a large bowl mix the sugar, cocoa, eggs, vanilla and butter to a smooth paste. Add the chocolate chips and stir through. Add the sifted flour and baking powder and stir through to combine it. Pour mixture into a greased and lined tin (30x20cm) bake in a pre-heated oven at 150 degrees celsius (fan forced) or 170 degrees (normal oven) for 25-30 minutes or until mix is set. A skewer will come out with melted chocolate on it but not mixture, when ready. Leave in try until almost completely cool then turn out and cut when cold.