I really like Mexican food. And one of the things I really enjoy about it is how heavily customisable it is. You can pretty much throw anything in and it’ll still taste great.
Hence how I wound up with 12 servings of chili for less than $10 – and that’s ten NEW ZEALAND dollars. To be fair, I got the mince on sale (but it is PRIME mince, people!).
The boyfriend facepalmed when I said “You’d never know there’s a half kilo of veggies in this.” And I realised I say that every time I make lasagne or chili – I’m just so predictable. But honestly! You’d have no idea.
So here goes: a healthy, super cheap, super filling, stupidly delicious meal. You’re gonna love it. Invite all your friends over for a movie night, plus chili.
This dessert is insane. It’s saucey and chocolatey and perfect and almost entirely native to New Zealand and Australia. You’re gonna love it.
Unfortunately, it does NOT photograph well. I promise you it is delicious – in fact, despite being the easiest thing in the world to whip up, it remains one of my top three desserts. So please take my word for it, and just make it next time you need something quick for pudding. You will NOT regret it.
And having said that, I have been recipe testing this for ages now, and this is what I believe to be the Perfect self-saucing pudding (yes, many tastings were necessary).
When I eat soup – and I eat soup a lot – it’s really about what I’ve got to dip in the soup. Usually, it’s regular toast soldiers, sometimes it’s a nice artisan type bread that I’ve made myself, and every now and then it is something extremely awesome like this.
We’ve been making an obscene amount of relish recently, and so I’ve introduced my boyfriend to the wonders of relish toasts (essentially, smother a piece of toast with relish, dump cheese on top and fling it in the oven until it’s crispy).
So one night I figured, why wouldn’t that work with toast soldiers?