Chilli Con Carne
This is a favourite around our place and can pack a bit of a punch depending on how much chilli you actually want to chuck in.
What you need
• Onion
• Beef mince
• 2 beef stock cubes
• Mexican chilli powder
• Cumin
• Can of tomatoes with capsicum mixed
• 2 tablespoons of tomato paste
• 1 cup of water
• Can of chilli beans or can of normal red beans
• Salt and pepper to taste
• Sour cream
• Cheese
Directions
Chop up your onions and brown them in a saucepan with the beef mince.
Add the beef stock cubes and as much of the Mexican chilli powder and cumin as you think you need. If you’re not a massive fan of spicy food, I’d recommend taking it a bit easy with the spices.
Add the tinned tomatoes (with capsicum), water, can of beans and tomato paste and mix it all in.
When it starts to boil, put a lid on your saucepan and simmer for 20 minutes on a low heat.
Once it’s done, serve it up with some rice. I usually cheat and use a rice cooker.
Don’t forget to add some sour cream and grated cheese on top of your meal before you serve it up.
Chocolate Mousse
This dessert probably isn’t the greatest thing for our skin folds. It’s not something we get to eat much of during the season, but I recommend you give it a try.
What you need
• Good quality chocolate (a family block is okay)
• 1 tub of Bulla cream
• 3 or 4 egg whites
• Caster sugar
• Vanilla essence
• Salt
Directions
In clean bowl, mix the egg whites with a little bit of salt and add some caster sugar.
Melt the chocolate in a double saucepan in water - but be sure not to let the water get into the chocolate.
In another bowl, mix the cream with a little vanilla essence and some more caster sugar.
Now gently fold the melted chocolate and egg whites into the cream mixture.
Place the combined mixture into separate cups (depending on how many serves you want).
Chill in the fridge for a few hours or until you think it’s set. Each serve should keep for a few days.
