Cake
R19
Heading to appear here
R18
Chocolate and peanut cake
2 teaspoons white vinegar
1
⁄
2
cup milk
1 cup self-raising flour
1
⁄
2
cup caster sugar
1
⁄
4
cup cocoa
1
⁄
4
teaspoon bicarbonate of soda
1 egg
60g butter, melted
2
⁄
3
cup cream
1 tablespoon icing sugar
1 scorched peanut bar, crumbled
1. Preheat the Avance Cookware on setting ‘High Sear’.
2. Grease and flour a 20cm round cake tin. Add the
vinegar to the milk, mix well and allow to stand
for 5 minutes. Combine all dry ingredients and sift
into a mixing bowl. Add the egg, milk and butter,
mix with an electric beater to form the batter.
Pour the batter into the prepared tin and smooth
the top.
3. Place the cake tin on a small wire rack in the
frypan, cover with the lid; close vent, and cook
for 40 minutes or until cooked when tested.
4. Allow standing for 2-3 minutes, then turn onto a
wire rack and cool completely.
5. Just before serving, whip the cream and fold in
the crumbled peanut bar, cut the cake in half
horizontally. Spread the cream over the bottom
layer, place the top layer on the cream, and
sprinkle the surface with icing sugar.
Chicken
continued
Creole chicken
1kg chicken legs
2 tablespoons Cajun spice mix
1 tablespoon freshly chopped basil
2 teaspoons sweet paprika
1 cup plain flour
1
⁄
4
cup light olive oil
1 red capsicum, seeded and diced
1 green capsicum, seeded and diced
2 sticks celery, thinly sliced
2 red chillies, thinly sliced
250ml chicken stock
300g carton sour cream
30g butter
1. Combine chicken, spices, herbs and flour in a bag.
Shake well to coat chicken evenly. Reserve 3
tablespoons of flour mixture.
2. Heat oil in pan on setting 12. Sauté chicken until
crisp and golden.
3. Remove chicken and drain on absorbent paper.
Add capsicum, celery and chillies to hot pan.
Sauté on setting 12.
4. Add chicken and stock. Reduce to a fast simmer
setting 6-8 and cook for 40 minutes, covered.
5. Uncover and stir through sour cream and simmer
for a further 10 minutes, until tender.
6. In a small bowl, whisk 3 tablespoons of reserved
flour into the butter.
7. Stir mixture into the pan juices and add extra
water or stock if needed to make gravy and
sufficient sauce.
4
