Slow Cooker fudgey chocolate pudding

1 cup plain flour
1/2 cup sugar
1/4 cup cocoa
1 tsp baking powder
1/2tsp salt
3/4 cup milk (any kind)
1/3 cup light flavoured oil
1tsp vanilla

grease slow cooker.

mix together dry ingredients

add milk, oil and vanilla and mix till just combined

place batter in slow cooker

sprinkle 1 cup (=small packet) dark chocolate chips over the top

mix together
2 cups boiling water
1/2 cup sugar (I used brown)
3 tabs cocoa

pour carefully over batter
cover and cook on high for 1 1/2 to 2 hours

when cooked, remove ceramic insert. Leave to cool a few minutes, then serve

Apple and cinnamon slice

INGREDIENTS

• 340g pkt golden buttercake cake mix
• 1 cup (90g) desiccated coconut
• 125g butter, melted
• 400g can apple pieces
• 300g sour cream
• 1 teaspoon cinnamon sugar

METHOD

• Step 1
  Preheat the oven to 180°C. Grease a 20cm square cake pan. Line base and the two opposite sides with baking paper, extending the paper 5cm over edge of pan.
• Step 2
  Combine cake mix, coconut and butter in a medium bowl. Press mixture evenly over base of prepared pan. Cook for 15 minutes, or until lightly browned. Cool slightly.
• Step 3
  Spread apple evenly over base, then spread sour cream evenly over apple and sprinkle with cinnamon sugar. Cook for further 20 minutes, or until sour cream has set.
• Step 4
  Cool in pan. Cut the slice into fingers to serve.

Mamaghannouj

Ingredients

• 750 g. zucchini, grilled whole until softened and lightly charred on the outside
• 1/4 c. tahini
• Juice from 1 large lemon
• 1-2 garlic cloves (2 if you want your mama ghannouj to be extra garlicky)
• 1 tbsp. extra-virgin olive oil, plus extra for drizzling on top

Instructions

1. Cut the top and the bottom off of each zucchini and allow them to cool. Once cooled, cut them into large chunks.
2. Combine zucchini, tahini, lemon juice, garlic cloves, and olive oil in blender or food processor and blend until smooth. Transfer to a bowl and drizzle additional olive oil over the top, if desired. (I also like sprinkling mine with a little smoked paprika. It’s not traditional, but it’s delicious!) Serve with fresh veggies, pita bread or chips, or crackers.

Zucchini Pho Soup

INGREDIENTS

1. 2 litres good quality  stock 
2. 1 stick of cinnamon (or 1/4 teaspoon ground cinnamon)
3. 2 star anise
4. 4 whole cloves
5. Thumb sized piece of ginger, peeled and grated
6. 2 cloves of garlic, peeled and minced
7. Zest of 1 lime
8. 2 tablespoons fish sauce 
9. Handful of green beans, cut into small pieces
10. 1 zucchini, spiralized

Garnish

1. Handful of coriander (cilantro), finely chopped
2. Handful of cashews, chopped

DIRECTIONS

1. Place the stock, cinnamon, star anise, cloves, ginger, garlic, lime zest, fish sauce,  in a large pot. Heat on high until the mixture comes to a boil then turn down to simmer for 20 minutes. Remove the cinnamon stick, star anise, and cloves. Add in the sliced beans and cook for a further 2 minutes.
2. Divide the spiralized zucchini and soup among 4 bowls. Garnish with the chopped coriander, and cashews, 

Easy Satay Sauce

INGREDIENTS

• 70g (1/4 cup) crunchy peanut butter
• 125ml (1/2 cup) coconut milk
• 1/2 garlic clove, crushed
• 2 teaspoons kecap manis
• 2 teaspoons fresh lime juice
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander

Stir in a saucepan 2-3 minutes. Use as a marinade or in stirfries etc

Chicken, gnocchi and pesto bake

Ingredients

• 500g potato gnocchi
• 100g (1 cup) 4 cheese melt blend

• 250g cooked chicken, shredded
• 2 green shallots, chopped (or substitute spinach)
• 2 zucchini, grated
• 100g basil pesto
• 200ml Bulla Cooking Cream

Method

• tep 1
  Preheat oven to 200C/180 fan forced. Lightly grease a 4cm-high, 26cm (base measurement) round baking dish. Cook the gnocchi in a large saucepan of boiling water following packet directions or until the gnocchi rise to the surface. Drain. (or steam for 4-5 minutes)
• Step 2
  Place the gnocchi in the prepared dish. Mix through half the cheese. Season well. Scatter over the chicken, shallot and zucchini, roughly mix into the gnocchi. Dollop over the pesto and pour over the Bulla Cooking Cream. Scatter over the remaining cheese. Bake for 25-30 minutes or until cheese is melted and golden.