Milk Chocolate Cake

Pre heat oven 180 degrees

7oz Self raising flour
8oz caster sugar
half teaspoon salt
1oz cocoa powder
4oz margarine
2 eggs
5 tablespoons evaporated milk
5 tablespoons water
few drops of vanilla essence

1. Grease 2 x 8" round cake tins. Leave to one side.
2. Blitz all the ingredients together, and keep blitzing for another 2 minutes
3. Pour the mixture in between the 2 cake tins.
4. Bake in the oven for approx 20minutes, until the cake springs back when you gently touch the middle of it.
5. leave to cool completely before spreading with your favourite butter icing in the middle and pouring melted chocolate over the top!

Chili Cheese Sauce

Quarter cup jar of salsa (own preference of hotness!)
1 tsp cumin powder
3oz grated cheddar cheese (I like mature cheddar)
2 tablespoons cream cheese

Combine everything in a small saucepan over a medium heat until the cheese melts!

I love this sauce over chicken or chops, also go's great with cauliflower and other vegetables

Creamy Mushroom Soup

makes 6 1cup servings

3 tablespoons unsalted butter
half a small onion roughly chopped
1 clove garlic chopped
1 lb mushrooms sliced
1 tsp salt
1 tsp pepper
4 cups vegetable stock
1 cup double cream

1.Melt butter over a high heat and add onion. Cook until soft (aprox. 3 mins)
2. Add garlic, mushrooms, salt and pepper, cook until soft (aprox 10mins)
3. Add stock and simmer for 5 mins
4. Transfer soup to a blender and blend to a puree.Then bring soup back to a simmer in the pan.
5. Add cream, stiring all the time, for about 5 mins until the soup thickens slightly.
6. Serve straight away or put into an air tight container and keep in the fride for up to 3 days. Reheat before serving.