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Chocolate Brownies with Pecans and Raspberries

SERVES: 6 to 8
PREP TIME:  10 MINUTES
STOVE TOP TIME:  20 MINUTES
WONDERBAG TIME:  2 HOUR
DIFFICULTY : EASY

INGREDIENTS

  • 250ml all-purpose Flour
  • 300ml granulated Sugar
  • 125ml Cocoa Powder
  • 2,5ml Salt
  • 65ml Oil
  • 5ml Vanilla
  • 4 Eggs
  • 100g dark Chocolate, melted
  • 250ml coarsely chopped Pecan Nuts, toasted
  • 250ml Raspberries
  • 5ml Baking Powder
  • 5ml Vanilla
  • Icing sugar for dusting

DIRECTIONS

  1. Preheat the oven to 180 degrees Celsius.
  2. In medium bowl, mix flour, granulated sugar, cocoa and salt.
  3. In separate bowl, stir oil, vanilla, egg whites and eggs with whisk.
  4. Add egg mixture to flour mixture; stir until blended. Stir in melted chocolate.
  5. Stir in pecans and raspberries.
  6. Spray a 25cm square baking pan and line with baking paper.
  7. Pour the mixture into the pan and bake for 20 minutes.
  8. Remove from the oven, cover with foil and place in the Wonderbag on a cloth or mat and seal.
  9. Leave to finish baking for 2 hours.
  10. Remove, unmould and cool.
  11. Slice, dust with icing sugar and serve with cream or ice cream.
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Corn And Cheese Steamed Bread

SERVES: 8 – 10
PREP TIME: 15 MINUTES
STOVE TOP TIME: 50 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 3 cups (750ml) Bread Flour
  • 650ml lukewarm Water
  • 10ml Dry Yeast
  • 10ml Salt
  • 5ml Black Pepper
  • 10ml Sugar
  • 125ml Corn Kernels
  • 250ml grated Cheese
  • 6 Spring Onions, chopped

DIRECTIONS

  1. Place the bread flour, yeast, salt and spices in a bowl.
  2. Stir in the cheese and chopped spring onions.
  3. Add the corn kernels, water and oil and mix well.
  4. Knead until a smooth soft and pliable dough is formed (it must not be sticky. Add more flour if needed).
  5. Lightly oil a 1.5lt stainless steel bowl.
  6. Place the dough in the bowl, cover and leave to rise for 20 minutes.
  7. Cover the bowl with tin foil with a pleat in to allow the bread to rise, and secure this with string.
  8. Place in an 8 – 10t pot on a cloth and fill halfway up the side of the bowl with water.
  9. Place the covered pot on the stove over a medium heat and allow the bread to steam for 45 minutes.
  10. Place the whole pot in a Wonderbag on a cloth or mat and seal.
  11. Leave to steam for 4 hours.
  12. Open, remove the bowl, uncover and unmould the bread.
  13. Serve with butter.
  14. Great for camping!
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Cheesy Spinach & Mozzarella Rigatoni

SERVES: 4-6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 30 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 375ml Tomato Pasta Sauce (1 jar/bottle)s
  • 470ml Tomato Puree (1 tin)
  • 500g package Rigatoni, Penne, or Ziti
  • 250g container whole-Milk, Cottage or Ricotta Cheese
  • 500ml shredded Mozzarella Cheese, divided
  • 250g ball fresh Mozzarella, chopped or pulled into bite-size pieces
  • 500ml thawed frozen Spinach, squeezed of excess liquid
  • 125ml Cream
  • 4 large Cloves Garlic, pressed or minced
  • 30ml Olive Oil
  • 15ml Salt
  • 15ml Sugar
  • 5ml Chilli flakes
  • 2,5ml Black Pepper
  • 125ml grated Parmesan cheese

DIRECTIONS

  1. Preheat the oven to 180.
  2. Grease a large casserole dish.
  3. Rinse and drain the rigatoni in cold water.
  4. In a bowl, combine the noodles, tomato sauce, tomato puree, cottage cheese, 1 cup shredded mozzarella, fresh mozzarella, spinach, cream, garlic, olive oil, salt, sugar, black pepper and chilli.
  5. Stir to thoroughly combine the ingredients.
  6. Pour into the greased casserole dish and top with the remaining mozzarella and parmesan.
  7. Bake uncovered for 30 minutes, then cover with greased foil and place in the Wonderbag on a cloth or mat for 2 hours.
  8. Remove and serve with fresh salad and crusty bread.  9. If the Pasta Bake is not golden, place it under the grill until light golden.
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Mexican Breakfast Casserole

SERVES: 8
PREP TIME: 30 MINUTES
STOVE TOP TIME: 25 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 450g chorizo or spicy lamb sausage
  • 9 corn tortillas
  • 8 eggs
  • 1 ½ cups milk
  • 1 jalapeño chilli, seeded, finely chopped
  • 5ml salt
  • 1 red bell pepper, chopped
  • 200ml sliced green onions
  • 500ml grated cheddar or pepper Jack cheese
  • 30ml chopped Coriander
  • 250ml Chunky salsa

DIRECTIONS

  1. Grease a 5 – 6lt pot with olive oil or cooking spray.
  2. Place 3 tortillas in the base of the pot, tearing if needed to cover bottom.
  3. In medium bowl, beat eggs, milk, salt and chilli with a whisk.
  4. Top tortillas with ½ of the sausage, 1/3 of the bell pepper, green onions and cheese.
  5. Repeat layers and top with last 1/3 of the bell pepper, green onions and cheese.
  6. Pour the milk and egg mix over the tortillas.
  7. Cover with the lid and cook on a low heat for 25 minutes.
  8. Place the pot on a cloth or mat in the Wonderbag, seal and leave for 4 hours.
  9. Remove the pot from the bag and if you would like more colour, place under the grill until light golden.  10. Serve with salsa and avocado slices, if desired.

Great for brunch!