Chocolate polenta cake

Ingredients

• 30g cocoa (I used Green & Blacks)
• 90 ml freshly boiled water
• Generous tsp vanilla extract
• 100g fine polenta (cornmeal) – Nigella’s original recipe uses ground almonds so you could try a mixture
• 100ml olive oil (light – you could also use sunflower)
• 1/3 tsp bicarbonate of soda
• 1 pinch salt
• 100g coconut sugar (this is what makes it sugar free since coconut sugar is GI neutral but you could use unrefined sugar if you don’t have any)
• 2 large eggs

Method
Combine the boiled water and cocoa in a small boil until they are a cream like consistency.
In a separate bowl mix together the polenta, salt and bicarb.
Whisk together the eggs, vanilla, olive oil and sugar for a couple of minutes until they are really thick and light.
Finally combine all 3 mixtures maintaining as much air as possible
I used an 8″ lined, round sandwich tin.
Cook at Gas Mark 3 (170) for 20-30 minutes or until just coming away from the sides.
Et voila!

Slow cooked chicken

Ingredients

2 l filtred water
2 chicken legs
1 ss chicken fond
1/2 ss fish sauce
3 chopped tomatoes
1 onion
1/2 ts fresh ground pepper


Method

Slow cook on 85grader for 7 hours. Add 200g chopped fresh spinach & a little sour cream before serving.

100% corn waffles

Ingredients

50g maizeflour
1/2 small tsp xanthan gum
3 tbsp coconut milk (fullfat)
1 tbsp olive oil
1 tsp paprika powder
1/2 tsp hot curry powder
1/4 tsp salt
1/4 tsp black pepper



Method

Mix in luke warm water and stir until its smooth. Let sit for 3 min. add more water if its too solid. it should be like a vafflemix.

Fry on waffle iron on maximum heat and make sure they are done before you open the iron. Baking with corn is a delicate issue and especially without eggs.