Chocolates with Various Cream Fillings

Next time a present is needed forget spending hundreds on the latest gadget, and no need to buy expensive chocolates when you can make customised ones at home... tell someone you really love them and make
Chocolates with Various Cream Fillings.

• Approx 250g icing sugar
• 1 egg white
• teaspoon of essence or 1/2 teaspoon on extract / flavoring oil (Vanilla, mint, orange, lemon, rose, rum etc)
• 200g chocolate (White, dark or milk ... its your choice – mix ‘n’ match :))

1.    Whisk egg white till it starts to foam

2.    gradually add the sugar a bit at a time (may need more if the egg was very big)... keep adding sugar until a dough like texture is formed

3.    add your flavouring and work it in to your 'dough'

4.    take small bits off your 'dough' and roll in to balls then flatten into a disc shape.

5.    cover in your chosen melted chocolate

Bag it up in a presentable way or make a pretty box with wrapping paper and ribbons

Peanut Butter Cookies

Now for something amazing Peanut Butter Cookies !

Perfect with your morning cup of joe

REALLY SIMPLE & TASTY

4 tablespoons of CRUNCHY peanut butter

75g Soft dark brown sugar

50g Margarine

1 egg

100g self raising flour

1. Cream peanut butter suagr and margarine till soft and fluffy

2. Beat in the egg and stir in flour, ‘till a dough is formed

3. Roll dough into little balls (roughly 16)

4. Place the ball on a baking tray and flatten with a fork, to form a cross pattern

5. Bake for 15 mins, 190°C / Gas 5

Variation

· Top with melted chocolate or add chocolate chips

· Grind down hemp seeds and add to the cookie mixture

· Spice it up with cinnamon

· Crumble on top of a banana split

Vegetable Cheese Crumble

Here we have a collection of cheap, easy, delicious and mostly nutritious recipes, perfect for students, those living alone and on a budget families.

First up is Vegetable Cheese Crumble, great for using up left over veg.

Can be used as a main or side dish !

Crumble top 100g wholemeal flour 75g grated cheddar cheese 50g butter / margarine Pinch of salt ‘n’ pepper	Filling 1 onion 50g peas 50g mushrooms 100g broccoli 50g sweet corn 50 g broad beans
Roux Sauce 25g  butter / margarine 25g plain flour 300mls milk Salt ‘n’ pepper

1.    Wash/ peel / chop broccoli and mushrooms and dice onion.

2.    Put broccoli in a pan of water with a pinch of salt and bring to the boil, simmer for 5 mins then add all other veg minus the onion, simmer for another 5 mins. drain and put in casserole dish.

3.    Fry the onion till brown & caramelised. When done put into a casserole dish

4.    To make the Roux sauce put a LITTLE milk with the flour and make a smooth paste. Gradually add the rest of the milk (make sure no lumps), then add the margarine / butter.

5.    Put in a pan on medium heat STIR CONSTANTLY with wooden spoon, bring sauce to boil and thickens.

6.    You know sauce is ready when it coats the back of the spoon.

7.    Add salt and pepper.

8.    Pour over veg in casserole dish

9.    To make the crumble rub the margarine / butter in to the flour, stir in cheese, salt and pepper, then sprinkle on to veg and cheese sauce.

10. Whack into oven on 200°C / Gas 6 for 10-15 mins

Variations

• Any veg will do e.g. carrot, aubergine ... whatever takes your fancy (some veg will be softer & soggier ... may take some practice)
• A hand full of oats to the crumble mixture
• A touch of mustard powder will give the crumble some kick !
• Crumble up blue cheese and distribute through sauce
• Some cooked bacon or pancetta will liven up the sauce and give meat eaters their meat fix.