The Very Best Mocha Fudge Mini Muffins!

I had a very adult moment not too long ago at a dinner party when the MOST DELICIOUS mini muffins were served as dessert, and I had to ask for the recipe. Sadly it is not vegan, but I plan to attempt it with avocado instead of butter one day soon.

250g butter
150g dark chocolate
250g caster sugar, raw or white
250ml strong black coffee

melt this lot slowly in a saucepan without boiling.

150 self-raising flour
50g cocoa
100g hazelnut meal (can use almond)
Pinch of salt
2 eggs lightly beaten
Dash of vanilla extract (or a tsp of essence)

Whisk dry ingredients to remove lumps, then add the chocolate mix. Stir through until mixture is cool enough to add egg and vanilla without cooking. Beat until smooth.

Pour into mini muffin cases and cook for 10-12 minutes at 180 deg C.
Pour into lined or greased springboard cake tin and cook for 50 minutes.

I highly recommend serving them with whipped cream, spiced with cinnamon and nutmeg. Alternatively, dust with icing sugar and cinnamon or spice the mixture before baking. Om nom nom.


Pump King Soup

There is a man who lives in the small country town of Marysville, Victoria. His name is Bruno, and he has the most incredibly beautiful, magical garden you have ever seen. This is mainly because Bruno makes incredibly beautiful, magical and sometimes amusing sculptures, and puts them in his garden.

This is one of them:

And this is my recipe for Pump King Soup:
(disclaimer: no pump kings were harmed in the making of this soup. in fact, providing you use a vegan stock, absolutely nothing was harmed in the making of this soup)

Take one medium sized pumpkin (about a kilo should do for feeding four or five people) and chop it up.

Also chop up 2 brown onions and peel half a head of garlic.

Put the lot in the oven at medium heat until they are deliciously soft and roasted.

While the roasting is occurring, add a cup of peanuts to a litre of vegetable stock and simmer over low heat.

When the oven goodies are ready, chuck them in the pot with the peanuts and stock.  Blend.

Add extra stock to thin the soup if necessary. Season with 1/4 teaspoon of nutmeg and some freshly ground black pepper.

Serve with crusty bread and (if you are not of the vegan persuasion) sour cream to garnish.