A Piece Of Cake – Chocolate Cupcakes

Who can resist the sweet and delicious charms of a cupcake? Easy to make, simple to decorate, and perfect for any occasion, these chocolate cupcakes can also be conveniently packed for a gift.

Ingredients (Makes 9)

2 tbs cocoa powder

2 tbs hot water

115g butter, softened

115g sugar

2 eggs, lightly beaten

115g self raising flour

25g chopped mixed nuts

100g chocolate, melted

115g marshmallows

Method

Preheat the oven to 180^oC/350^oF/Gas Mark 4. Put 9 paper cases in a muffin tray.

Blend the cocoa powder and hot water then set aside. Play the butter and sugar in a large bowl then beat together until light and fluffy. Gradually beat in the eggs and cocoa mixture. Sift in the flour and, using a wooden spoon, fold in gently.

Spoon the mixture into the paper cases. Bake in the preheated oven for 20 minutes, or until risen and firm to the touch. Transfer to a wire rack and leave to cool.

To make the topping, stir the nuts and marshmallows into the melted chocolate. Pile on top of the cupcakes. Leave to set.

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Asian Cooking Made Easy – Delicious fried rice

Fried rice is easy to prepare and tastes great as a meal on its own. You can pretty much add anything you like to it to make your fried rice such as roasted pork, chicken and ham; vegetables such as peas, sweetcorn, spring onions, carrot, broccoli and asparagus; or even small, cooked prawns. Just make sure all your ingredients are chopped into bite-sized pieces, and don't forget the egg! The following recipe is richly flavoured to become your delicious kind of fried rice.

Ingredients (2 servings)

Cooking oil

4 eggs, beaten

A dash of milk

1 tsp ground ginger

4 garlic cloves, diced

1 onion, thinly sliced

125g bacon rashers

1 tsp sugar

1tbs Chinese cooking wine or dry sherry

400g long grain rice, cooked and cooled

1 tbs oyster sauce

50g spring onions, chopped

20ml soy sauce

¼ tsp sesame oil

½ chilli, diagonally sliced (Optional)

Method

Heat the oil in a frying pan until the surface seems to shimmer slightly.

Mix the beaten eggs with milk and pour the mixture into the pan. Scramble for about 1-2 minutes until just done. Set aside.

Add extra oil to the pan and stir-fry garlic and onions until aromatic.

Add the bacon and stir fry for a further minute, or until lightly browned.

Stir in the sugar and wine, then stir fry for 30 seconds.

Add the rice, reserved eggs, oyster sauce, spring onions, soy sauce and sesame oil. Stir fry for three minutes, or until the rice is heated through.

Divide the rice between individual bowls and garnish with chilli.

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Asian Cooking Made Easy – Sweet and sour chicken

Here is a classic Asian favourite containing a succulent chicken absorbing a lighter take on sweet and sour sauce. It is so simple to cook at home that you will think twice before ordering greasy fried food covered in goopy take-away sauce on your next craving for Chinese.

Ingredients (2 servings)

225gr chicken breast fillets, cut into small pieces

½ tsp ground ginger

Soy sauce

Sugar and/or honey

Salt and pepper

Cornflour

Cooking oil

½ onion, sliced

1 pepper, diced into small pieces

40g celery, chopped into small pieces

Rice wine vinegar

A handful of peanuts

1 chilli, diagonally sliced

Method

Marinate chicken in ground ginger, soy sauce, sugar/honey, salt, and pepper about 15 minutes before cooking. Combine chicken with a thin coating of corn flour.

Heat the oil over high heat and stir onions until softened. Turn the heat to medium and stir-fry chicken until nearly cooked.

Add peppers and celery to stir-fry until softened.

Stir in rice wine vinegar to your desirable sour taste. Let simmer for 1-2 minutes until the sauce is thickened. Pour water in if necessary.

Sprinkle peanuts on top and serve hot with rice.

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