10 Large sponge finger biscuits
* 1/2 cup Orange juice
* 2 sachets Orange flavoured jelly crystals
* 2 cups Boiling water
* 2 x 250 grams Light Philadelphia cream cheese
* 1/2 cup Light sour cream
* 1/2 cup Caster sugar
* 2 tablespoons Gelatine
* 1/2 cup Boiling water
* 2 cups Canned fruit drained, or fresh fruit

Instructions
Arrange biscuits to completely cover base of lined 22cm springform tin.In a bowl dissolve jelly crystals in boiling water cool.

Combine orange juice and 1/4 cup of jelly drizzle evenly over biscuits in tin. cover refrigerate.

Beat Philly cream cheese,sour cream and sugar until smooth,stir in jelly,(reserve extra jelly for topping) and dissolved gelatine.
Chill until mixture has thickened, pour over prepared base.Refrigerate till firm.

Arrange fruit on top of filling,pour over remaining jelly and refrigerate over night or until firm

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Recipe donated by Eli from http://www.goodrecipes.com.au/

* 185 grams Butter
* 1/3 cup Caster Sugar
* 1/3 can Condensed Milk
* 1 1/2 cups Self Raising Flour
* 1/4 teaspoon Salt
* 125 grams Chocolate Chips
* 1/2 cup Walnuts chopped

Instructions
Put small spoons full onto lightly greased trays and bake for 15 – 20 minutes in 180dg. oven (fan forced).
Loosen and cool on trays.

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Recipe donated by Eli from http://www.goodrecipes.com.au/

* 1 1/2 cups sugar
* 1 cup milk
* 1/4 teaspoon salt
* 1/4 cup cocoa powder (not drinking chocolate)
* 1 teaspoon vanilla essence

Instructions
Mix sugar and cocoa powder together in a pot, add milk, making sure there are no lumps. Slowly bring to the boil stirring continiously making sure the sugar has dissolved. Boil for 10 minutes. Add salt. Remove from stove and allow to cool slightly, add vanilla. Keeps well stored in the fridge.
Enjoy!!

3 tablespoons Dijon mustard
1 teaspoon white-wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
6 (5-oz) skinless boneless chicken breast halves
1 1/2 English muffins (not sandwich-size)
3/4 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1 tablespoon unsalted butter, melted

Special equipment:
Special equipment: parchment paper

Preheat oven to 450°F and line a baking sheet with parchment.

Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken breasts, tossing to coat well.

Pulse English muffins in a food processor until finely ground. Add cheese, butter, and remaining 1/4 teaspoon pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate.

Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.

Cooks’ note:
· Chicken can marinate in mustard mixture, covered and chilled, up to 2 hours before coating.

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Recipe added by Lifeonplanetpatricia

Ingredients

* 1/2 cup rice flour
* 1/2 cup plain flour
* 1/4 teaspoon baking powder
* 1/3 cup cocoa powder
* 1 1/4 cups caster sugar
* 2 eggs
* 150 grams butter, melted

Instructions
1)
Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2)
Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture.
3)
Using a metal spoon, mix until just smooth.
Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.
Remove from oven.
4) Allow to cool in pan. Lift from pan. Cut into squares.

Recipe donated by Eli from http://www.goodrecipes.com.au/

Ingredients

* 10 Large sponge finger biscuits
* 1/2 cup Orange juice
* 2 sachets Orange flavoured jelly crystals
* 2 cups Boiling water
* 2 x 250 grams Light Philadelphia cream cheese
* 1/2 cup Light sour cream
* 1/2 cup Caster sugar
* 2 tablespoons Gelatine
* 1/2 cup Boiling water
* 2 cups Canned fruit drained, or fresh fruit

Instructions
Arrange biscuits to completely cover base of lined 22cm springform tin.In a bowl dissolve jelly crystals in boiling water cool.

Combine orange juice and 1/4 cup of jelly drizzle evenly over biscuits in tin. cover refrigerate.

Beat Philly cream cheese,sour cream and sugar until smooth,stir in jelly,(reserve extra jelly for topping) and dissolved gelatine.
Chill until mixture has thickened, pour over prepared base.Refrigerate till firm.

Arrange fruit on top of filling,pour over remaining jelly and refrigerate over night or until firm

Recipe donated by Eli

1lb minced/ground Chicken
1/2 Small Onion chopped very fine
2 teaspoons cilantro chopped very fine
1 tablespoon garlic paste
1 teaspoon ginger paste
Salt to taste
1 teaspoon fresh coarsely crushed peppercorns
2 tablespoons corn starch
1/4 teaspoon garam masala
1 teaspoon Cumin seeds (rub them in the palm of your hands to release the flavor)
Ghee to brush the kabobs and cook in it.
1/3 teaspoon turmeric
A pinch of Orange food color (Optional)
1 tablespoon sour creme
4 hot green peppers (like serrano) chopped fine
1 teaspoon carom seeds (ajwain seeds) – crushed

Mix all the ingredients above except the ghee and let it sit for for about 15 minutes.

Take a handful of the mix, flatten it and roll it into sausages and insert the skewers through it. Brush them with ghee.

You can either grill them on the outside grill. Or you can do it in the broiler (preheat the broiler to 375 and cook on foil till done but not blackened).

I have done these on a skillet on the stove and it works just fine. Brush the skillet with ghee and place the skewers. Cover and cook for about 6-8 minutes and then uncover and cook at high heat. Turn around the skewers to cook on all the sides.

Serve with grilled tomatoes and Jeera rice/Cumin Flavored Rice.

www.eCurry.com

1 lb of boneless chicken breast cut in to 1.5 inch cubes
2 tablespoons Ghee( may be substituted with butter or cooking oil)
1/2 lemon or lime
1/2 Onion Thickly sliced
Skewers

Wet marinade:

2 tablespoons of sour creme or greek yogurt
1 tablespoon of shredded or crumbled mozarella cheese
1 tablespoon Lemon/Lime juice
2 tablespoons of heavy cream
1 tablespoon of garlic paste
1 tablespoon of onion paste
1.5 tablespoons of ginger paste
1 tablespoon Ghee
Dry marinade:

1/4 spoon of meat tenderizer
Seasalt
1 pinch of saffron
1 teaspoon of Cumin Seeds/Jeera
1 teaspoon of Garam Masala (also available in Indian Grocery)
1/2 teaspoons of Orange Food Color Powder (Optional)
1 tablespoon of red chilli powder (Optional)
1 tablespoon of Kasuri Methi ( this is dried fenugreek leaves available in Indian Grocers)
1 teaspoon of freshly ground black pepper

Pat the cubed chicken pieces with a paper towel to remove as much moisture as you can. In a bowl combine all the dry marinade ingredients, ( if using liquid food color, mix it with the wet marinade) and rub it on to the chicken pierces and let the chicken cubes sit in the refrigerator for about half an hour.

In the mean time mix all the ingredients for the wet marinade in a bowl. Mix it well so there are no lumps.

Take the chicken out and add this marinade to the chicken pieces. Cover and place in the refrigerate for at least 2 hours, preferable over night.

To grill the chicken, skewer the cubes in bamboo skewers or metal ones. Like all other Tikkas this is best chargrilled. But this can be broiled in the oven too.

Bast the meat with ghee/butter/oil and broil in the oven at 450 degree F for about 20 -25 minutes, turning them around mid way. Broil them till they are done and no meat juices run and there are little brown spots on the chicken cubes.

Alternative Method:

Heat a large pan and coat it with ghee/butter/oil. Place the skewers on the pan and cook at low to medium heat for about 20 minutes turning them around from time to time. Cook them till they are done and no meat juices run and there are little brown spots on the chicken cubes.

Serve on the bed of grilled Onions and Squeeze fresh Lemon/Lime juice on the Chicken and Onion, with Mint & Coriander Chutney as a dipping sauce.

Note: I have cooked the chicken in a large pan this time. If you are making it in larger quantities, it is easier to broil it in the oven or use the grill.

www.ecurry.com

4 Chicken Breasts Boneless, Skinless & cubed in to 1″ pieces
2 Medium sized Potatoes Peeled & Cubed
2 medium Onions Cut into half and sliced thinly into half moons
2″ piece of Ginger peeled and ground into paste
5 cloves of Garlic mashed
1/2 Cup Tomato Puree mixed with 1/2 cup water
1 teaspoon Turmeric
3 Teaspoon Red Chilli Powder (Optional)
4 Cloves
8 Small Green Cardamoms
2″ Cinnamon stick
3/4 Cup of Coconut Milk
5-6 Tablespoons of Oil
Salt
1/2 Teaspoon Sugar
1/2 Cup Chopped Cilantro

Grind the seeds of 8 Green Cardamoms and mix it with the Coconut Milk and Keep aside.

Heat Oil in a deep Pan. Add the Cloves, & Cinnamom Sticks. When they start to sizzle, add the sliced Onions & the sugar. Fry till they are glazed & slightly brown.

Add the cubed chicken, salt, Turmeric & Chilli Powder & fry the Chicken tossing them often till they are light brown on almost all the sides.

Add the Potatoes, mashed Garlic, the ginger paste, & Tomato Puree fry at medium heat till the oil starts to bubble up and the mix leaves the sides of the pan. Be careful to scrape off the bottom of the pan often to prevent it from burning. If you feel the bottom is sticking too often, feel free to add few spoons of water.

Add the coconut milk with cardamom & cover & cook till the chicken pieces are tender.

Switch off the heat & garnish with chopped cilantro.

Serve with Flat Breads
or Cumin Flavored Rice.

www.eCurry.com

1 cup all purpose flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/4 cup vegetable oil
2/3 cups brown sugar
2 eggs
2 tsp vanilla extract
1/2 cup low fat evaporated milk
1 1/2 cups dark chocolate

chips
1/2 cup chopped pecans

1. Set oven to 325 degrees F. Grease a 9 x 9 baking pan.
2. Combine flour, cocoa powder, and baking soda. Set aside.
3. Whisk together vegetable oil, brown sugar, eggs and vanilla extract.
4. Meanwhile, in sauce pan heat milk and chocolate chips until all the chips have melted. Remove from heat and allow to cool. Slowly add to sugar mixture while whisking.
5. Add flour mixture to chocolate mixture and whisk until just combine. Fold in remaining 1/2 cup chocolate chips and chopped pecans. Pour batter into baking dish

and bake in a 325 degree oven for 30 minutes. At this point, an inserted toothpick will probably not come out clean but this does not mean that the brownies are not cooked. Set on a wire rack for 10 minutes, then cut into cubes.

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This recipe is from my blog Healthy and Gourmet (www.healthyandgourmet.blogspot.com) and is in response to your request from foodbuzz for recipes with chocolate. I focus on creating recipes that look and taste absolutely decadent but which are made with an emphasis on healthy and wholesome ingredients. I try to avoid using unhealthy fats as much as possible. Most of my recipes are my own creations but some are my healthy versions of traditional American/European and other ethnic dishes.
Please feel free to email me if you have any questions.
Thanks!
Natasha