Contents:

Chocolate Pudding (08/03/1999)

(This pudding should be made the day before you want to eat it. Serves up to six)
125g fresh white breadcrumbs
125g drinking chocolate
50g  Sugar
1 teaspoon instant Coffee
600ml Whipping Cream


Method:

Put the grated breadcrumbs, drinking chocolate, sugar and coffee ina bowl and mix together with a wooden spoon.

In the oter bowl, whisk the whipping cream with the hand whisk until it is thick and stands up in peaks. ( This will take about 10 minutes, so keep going)

Spread a layer of cream across the bottom of the serving dish with the palatte knife. Then sprinkle a layer  of the dry mixture over the top.

Gently spread another layer of cream across the top of that, and then add another layer of the dry mixture. Carry on building up layers until all the ingredients have been used up.

Leave the pudding overnight in the cool place (don't put in a fridge or freezer). Before serving , decorate the pudding with slices of fresh orange or banana.

Simple Pizza - serves 4 (11/03/1999)
250g plain flour
1 Teaspoon of dried yeast
1 400g tin Tomatoes
1 Tablespoon tomato puree
125g grated Cheese
125g mushroom
100g pinapple
50g Green Peas

Method:

Sieve the flour and salt into a bowl. Mix in the yeast then add just enough warm water to make a soft ball of dough that does not stick to the bowl.

Put your dough on to a work surface sprinkled with flour. Fold the dough over, press it down with your knuckles and turn it. Do this for about 5 minutes until the dough is stretchy and smooth.

Now put the dough in a greased bowl, cover it with a clean tea towel, and put it ina warm place for about an hour.

When the dought is doubled in size, take it out of the bowl and knead it for another 5 minutes. Split it into for balls and put them on a greased baking tray.

Press the balls of dough and flatten them out. Raise the edges slightly. Preheat the oven.

To make the sause:

Pour the tin of tomatoes through thesieve into a mixing bol. Use the wooden spoon to rub the tomatoes through the holes. Throw away the skins.

Add the tomato puree, salt and pepper, and stir. Spread the sauce on to each pizza base and sprinkel with cheese, pinaple and sliced mushrooms or any other of your favourite toppings.

Now put the pizzas on the middle shelf on the oven and bake for 20-30 minutes until crisp round the edges.

Cheese Polenta
1 cup cold water
1 cup yellow cornmeal
1 1/2 cup boiling water
2 to 4 tablespoon garted cheese
2 slices of cheese
1 clove Garlic, minced
1 teaspoon salt


Method:

Stir water into cornmeal in large saucepan. Heat over medium heat until warm. Slowly stir in boiling water. Bring to a boil over medium-high heat. reduce heat to low. Cook 15 minutes or until mixture is thick, strring constantly.Stir in cheese, garlic and salt. Pour into greased 8-inch round pan; let stand 10 minutes or until firm.

Cheese Polenta
1/2 cup steak sauce, divided
1/4 cup plain youghurt
2/3cup slived almonds
2/3 salted peanuts
2/3 sunflower kernels
1/2 cup chopped green bell pepper
1 clove garlic minced
1/4 cup chopped onion

1 tablespoon red wine viniger
4 pita breads
4 lettuce leaves
4 tomato slices

Method:

Combine 1/4 cup steak sauce and yoghurt; set aside. In food processer or blender, process almonds, peanuts, sunflower kernels, green pepper, onion and garlic until coarsely chopped. With motor running, slowly add remaining steak sauce and vinegar until blended; shape mixture into 4 patties. Grill burgers over meduium heat for 1 1/2 minute on each side or until heated through, turning once. Split open top edge of each pita bread. Layer lettuce, burger, tomato slice and 2 tablesppon prepared sauce in pita bread half. Serve immediately.