Saturday, 07 April 2007
Yummy springtime easter nests to celebrate the sun coming out in London at last. So easy it makes you want to cry. Or make more.
9 Shredded Wheats (1/2 a box)
2 blocks of dark chocolate
1 1/2 bags of Mini Eggs (2 if you have the munchies)
Melt chocolate. Keep ice on hand if you burn yourself on the pyrex dish.
Crush the Shredded Wheats to fine 'nest-like' consistency.
Stir chocolate into the Shredded Wheats until all are thoroughly coated.
Use a large spoon and dollop big dollops of mixture onto greaseproof paper.
Push three (or fewer if you've eaten them all) Mini Eggs into the centre of each dollop.
Leave to set (pop them in the fridge if you're impatient).
Yum yum. Happy Easter!
Wednesday, 04 April 2007
1 1/2 cups gluten free self raising flour
1/4 cup milk
400g tinned corn drained
1 zucchini/corgette grated
2 spring onions chopped finely
1/4 cup coriander (washed well and finely chopped)
vegetable oil for frying
1/2 cup chilli jam for dipping
Place flour, milk, eggs, pepper and salt and mix together well. Add corn, zucchini, onions and coriander and mix into the batter.Heat a non-stick frying pan over medium heat and then add vegetable oil. Add 1 tablespoon of mixture into the frying pan. Fry until they are golden brown on both sides. Keep adding small amounts of oil to pan between batches.
Serve with Chilli Jam. Makes 30.