In the oven…
Ingredients
Chocolate muffins
2 1/4 cups self-raising flour,
sifted
½ cup cocoa powder,
sifted
1 cup caster sugar
¾ cup dark chocolate
chips
½ cup vegetable oil
2/3 cup milk
1 teaspoon vanilla extract
2 Eggs
METHOD
1. Preheat oven to
180°C/160°C fan-forced. Line
a 12-hole, 1/3 cup-capacity
muffin pan with paper cases.
What’s cooking?
Ingredients
Fruity Chicken And Rice
3 Tbsp. sunflower oil
1 onion, chopped
2 carrots, peeled and
chopped
2 cloves garlic, chopped
3cm ginger, peeled and
grated
1 chilli, chopped (vein and
seeds removed)
1 Tbsp. chicken seasoning
2 Tbsp. flour
1 tsp curry powder
8 skinless chicken breasts,
cut into cubes
3 cups water
5 Tbsp. chutney
1 tomato sauce
1 can sliced peaches
2 cups rice
METHOD
1. Heat the sunflower oil in a
70
Groove Magazine Zimbabwe
2. Combine flour, cocoa,
sugar and chocolate
chips in a large bowl.
Make a well in centre.
Whisk vegetable oil,
milk, vanilla and eggs in
a large jug. Add oil
mixture to well . Using a
wooden spoon, stir until
just combined(don't
over-mix). Spoon
mixture into paper
cases.
3. Bake for 25 minutes or
until firm to touch and a
skewer inserted into the
centre comes out clean.
Stand in pan for 5
minutes.
4. Transfer to a wire
rack to cool. Serve.
large frying pan and
sauté the onion and
carrots together for
about 5 minutes while
stirring. Add the garlic
for another five minutes.
2. Mix the chicken
seasoning, flour and 1
tsp curry powder and
dust over the chicken
pieces to coat them. And
the chicken pieces to
the hot pan and fry until
golden on both sides.
3. Transfer the chicken
and vegetables to a large
saucepan and add the
water, chutney and
tomato sauce.
4. Simmer for 20
minutes before adding
the peach slices. 5.
Transfer to a serving
bowl and garnish with
fresh basil leaves.
6. Serve with rice.