Kit Kat Cake

Kit Kat Cake

Ingredients:

Batter

•        2 cups self-raising flour
•      ¾ cup sugar
•      1 tsp vanilla essence
•      125g butter
•      2 eggs
•      2/3 cup milk

Decorations

•      1 packets m&ms
•     1 Vanilla Betty Crocker icing
•      2 packets mini Kit Kat

Method:

Preheat the oven to 180˚C. Grease a circular baking tray. Place all the batter ingredients into a medium-sized bowl and mix until well combined. Take 5 Kit Kats and chop into 4 squares per kit kat stick. Pour batter into greased baking tray and evenly spread the kit kats into the tray. Make sure that some kit kats are pushed into the bottom of the batter and keep some on top. Cook for 35 miutes or until skewer comes out clean. Leave aside to cool. When cool spread betty crocker icing all around the cake and then stick the rest of the kit kats upright around the edges. Then pour all the m&ms on to the top of the cake and evenly spread so you can’t see much icing.

Enjoy!

Serves:12

Brownie Easter Nest

 Brownie Easter Nest 

Ingredients

Brownie:

• 200g cadbury milk chocolate 
• 175g butter
• 325g caster sugar
• 130g plain flour
• 3 eggs
• icing sugar, to decorate

Nest: 

• 175g cadbury milk chocolate
• 1 packet Changs noodles
• 1 packet m&ms

                       Method:

To make the nests put the chocolate into a heatproof bowl and place in microwave until melted. Mix in the Changs Noodles until covered in chocolate. Line a tray with baking paper and mould the noodle mixture into nests using a spoon. Place these on the tray and put this in the freezer. 

Preheat the oven to 170°C. Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Leave until melted and smooth. Remove from heat and add the sugar and flour, then stir well. Finally, stir in the eggs and mix until thick and smooth. Spoon the mixture into individual patty pans and place in the oven for 30-35mins or until a skewer comes out clean.

Take the brownies out of the oven and sift the icing sugar over them, then get the nests out of the freezer and carefully place one on top of each of the brownies. After those two steps are complete put three m&ms in each nest. ENJOY!

Serves: 15

Mr. Fruity

 Mr. Fruity 

Ingredients 

• 1/4 Watermelon
• 2 Passionfruit
• 1 Kiwifruit
• 1/2 Lemon
• 1 Apple
• 1 White Nectarine
• 1 Banana 
• 1 Pear

                            Method

Cut the watermelon, kiwifruit, apple, nectarine, banana and pear into bite size pieces. Place chopped fruit into a medium size bowl and squeeze 1/2 lemon over the top, followed by the passionfruit. 
ENJOY!

Serves: 5

Veggie Puffs

VEGGIE PUFFS

Ingredients:

• 10 puff pastry sheets
• 2 zucchinis 
• 1 eggplant
• 10 small mushroom finely cut
• 1 packet fetta
• 2 cup shredded cheddar cheese
• Sacla olive and cherry tomato pesto
• 1 bunch spinach 
• 1/4 cup milk

                      Method

Preheat the oven to 170°C fan-forced. Leave the puff pastry to defrost. Then finely chop the zucchini, eggplant, mushrooms and pull the leafs off the spinach and soak in water until clean. Get a large frypan and cook all the ingredients until they are soft. Put half of the olive and cherry tomato pesto in the frypan with the rest of the ingredients and stir well. When you are done slice each of the puff pastry sheets in half, spread a teaspoon of the pesto onto the pastry and spoon the veggie mixture onto the pastry add cheddar cheese and fetta. Fold in the sides of pastry to cover the veggies and fork the edges, poke 4 small holes and spread the milk over the top. Sprinkle cheese on top of pastries to make them extra crunchy. Cook pastries for 20mins or until golden. Enjoy!

Serves: 20

Cheekies and Orange Ice Blocks with home-made Lemonade

Cheekies and Orange Ice Blocks with Home-Made Lemonade 

 Ingredients:

  Ice Blocks

• 2 packs Allens Cheekies
• 6 oranges

  Lemonade

• 5 lemons 
• 3 scoops ice
• 8 cups water
• 1/2 sugar

                    Method:

Squeeze all the oranges into a small bowl. Put 6 cheekies in each ice block mould then pour an even amount of orange juice into each. Place ice block moulds in freezer and leave overnight. To make your lemonade squeeze all 5 lemons into a large jug. Boil 1 cup of water and pour the sugar into the boiled water to dissolve. Then mix the sugar water into the lemon and add 8 cups of water. Mix well and add 3 scoops of ice. When frozen take the ice blocks out of the freezer and enjoy!

Serves: 6 

Lamb, Feta and Oregano Burgers with Tzatziki

 Lamb, Feta and Oregano Burgers with Tzatziki 

Ingredients

• Tomato(optional)
• 10 Woolworths Slider Buns
• 10 Tip Top Burger Buns

  Patties

• 2kg lamb mince
• 400g Dodoni Feta
• 2 cups oregano

  Tzatziki

• 500g Greek Style Yoghurt 
• 2 cucumbers thinly sliced
• 1/4 cup chives
• 1 squeezed lemon

 Method



Place the mince into a large bowl along with the oregano. Hand mix it until they are well combined.Then crumble the feta into the bowl and mix again. After everything is well combined mould patties into circular shape to fit burger buns. Put the meat in the fridge and start making  the tzatziki. To make the tzatziki start with putting the Greek Yoghurt in a small bowl. Then add the cucumbers, chives and lemon in the bowl. Mix well. Put the tzatziki in the fridge and take out the meat. Cook the meat well on the barbeque. Put together your burgers and...Enjoy!

Serves:15-20

Mango and Cinnamon muffins

Mango and Cinnamon muffins!

  Ingredients

• 2 cups self raising flour
• 1/2 cup CSR sugar
• 1 egg beaten
• 1/4 cup of Rice Bran oil
• 1 cup milk
• 2 Calypso mangoes 
• 4 tbs Master of Spices cinnamon sugar
• 2 tbs Western Star butter

    
                                                    

                           Method

  
Preheat the oven to 180 degrees celsius. Place the flour, sugar, egg, oil and milk into a medium size bowl. Mix until well combined. Cut 12 15cm x 15cm squares of baking paper and line in muffin tray. Half fill the muffin cases with mixture. Dice mango and place 5 pieces into the muffin cases and push to the bottom of the mixture. Sprinkle cinnamon sugar evenly over each muffin. Cook for 30 minutes or until skewer comes out clean. When cooked spread butter over muffins and sprinkle cinnamon sugar on muffins. Enjoy! 

Serves 12 

(Follow our instagram account: thechocolateismelting