Honey Smoked Ham, Egg and Celery Salad Recipe

Ingredients

• 1 hard boiled egg, peeled, diced
• 1 small celery stick, trimmed, diced
• 2 teaspoons low-fat mayonnaise
• 2 teaspoons finely chopped fresh chives
• 40g shaved honey ham
• 4 Arnott’s Vita-Weat 9 Grains crisp breads

Method
Step 1. Place the egg, celery, mayonnaise and chives in a small bowl and stir to combine. Season with sea salt and freshly ground black pepper.
Step 2. Divide honey ham between Arnott’s Vita-Weat 9 Grains crisp breads. Top with the egg salad. Serve.

Apple Cobbler Recipe

Ingredients

• 4C peeled and sliced apples 
• 3/4C brown sugar 
• 1/2C flour 
• 1/2C oats 
• 3/4t cinnamon 
• 3/4t nutmeg 
• 1/3C butter 

For Apple

• 2 tbsp lemon juice, 
• 1 tsp cinnamon, 
• 1/4 tsp nutmeg, 
• 1 tsp vanilla extract and 2 tbsp flour

Method

Heat oven to 375F. Arrange apples in the bottom of and 8x8in pan then mix them with the ingredients for apple. Mix remaining ingredients and sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender.

Double Chocolate Stout Cake Recipe

Yield: Makes 12 servings

Ingredients:

Cake
1 1/2 cups stout (eg Guinness)
1 1/2 cups (2.5 sticks) unsalted butter
1 cup unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

Preparation:

Icing
2 cups whipping cream
1/2 cup unsalted butter
1 cup peanut butter
1/4 cup milk
1 tsp vanilla extract
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing:

Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and everything else and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Creamy Butter Chicken Recipe

Butter chicken is supposed to be made as two seperate dishes that you subsequently mix together. The chicken has to be cooked (almost tandoori styles) and then mixed in with the mugh makni masala (Butter chicken spices...in this case in the form of a thick gravy)

For the Tandoori Paste (make 2 days in advance)

• 1 tsp Garlic Powder 
• 1 tsp Ground ginger 
• 1tsp Clove (use powder if you're not using a magic bullet, use whole cloves if you are ) 
• 1/2 tsp nutmeg 
• 1tsp Mace powder 
• 1 1/2 tbsp Cumin (Jeera) 
• 2tbsp ground Corriander 
• 1tsp Fenugreek powder 
• 1tsp Cinnamon 
• 1tsp Fresh ground pepper 
• 2tsp brown cardamom (don't use the green one....just don't) 
• 3tbsp of Oil/ Ghee (Indian vegetable lard..yum!

Then toss that into your magic bullet/food processor and puree the crap together until it forms a paste. This will be sufficient for about 1kg of chicken. Let the paste sit overnight so the flavours meld together Remember people, feel free to toy with the ingredients. It's cooking, not rocket science!

For the Chicken: Cube 1kg of chicken breast. Trim off all fat (cause this is already unhealthy enough) and then coat with the Tandoori paste. Refrigerate over night.

For the Butter chicken sauce

• 1 tsp red chilli powder (remember, this is supposed to be savory, not spicy, so don't over do it with the spice) 
• 3 bay leaves 
• 1 cinnamon stick 
• 8 cardamom pods 
• 8 pepper corns 
• 3 Onions chopped (I like onions, like REALLY REALLY like onions, so feel free to use less) 
• 2 tsp coriander power 
• 2 tsp cumin 
• 1 tsp ginger (crushed) 
• 1 can tomato paste 
• 2 tbsp dried fenugreek (raw seeds will work as well) 
• 4 tbsp butter (Deal with it) salt to taste 
• 1 cup FULL FAT CREAM (yeah, you want butter chicken, this is what's in it kids, and it's fucking amazing....ok you can use low fat yogurt, but seriously, treat yourselves, it's not like you drink 1 cup of cream a day...or at least dear god I hope not) 

So mix ALL of this together and blend it. If you have a magic bullet, amazing, if not just mix it together by hand. Let this liquid mix sit in the fridge while you cook the chicken.
FOR THE CHICKEN that has been marinating over night: Bring a frying pan with about 2 tbsp of oil to a medium heat. Then fry the chicken. Fry to the point where it's past browning, so about 3/4 of the way to cooked.

Then remove and store in a bowl. Do this for all the chicken. FOR THE SAUCE Bring your cream/yogurt mix to a boil. If it's the Yogurt you chose, add water to aid the boiling process. If you used the cream, you needn't add anything.

And make sure you SLOWLY bring it to a boil so as to not just burn the cream onto the bottom of the pan. Make sure you keep stirring so that disgusting skin doens't form on top of the dish (ew). Once this has reached a low boil, add the chicken in.

Let the chicken cook in the sauce for about 20 - 30 minutes and BAM! Butter chicken. Serve on Basmati rice garnished with cilantro :) It looks like a lot, but it's totally worth it.

Thai Peanut Sauce Recipe

Ingredients:

• 1 1/2 cups creamy peanut butter
• 1/2 cup coconut milk
• 3 tablespoons water
• 3 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon hot sauce
• 1 tablespoon minced fresh ginger root
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro

Preparation:

In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.