Chilli Bean Nachos - Recipe by Alison Wright
Packed with plant protein and fibre, this delicious version of nachos will satisfy your taste buds a...
2 cups organic self-raising flour
1/4 tsp baking powder
1/3 cup caster sugar
1 3/4 cups milk
2 tsp vanilla extract
25g butter, melted
275g Fardoulis dark chocolates
150mL double cream
In a medium bowl, sift flour and baking powder.
Add the sugar and combine.
Make a well in the centre of the dry mixture.
Melt the chocolate and butter together slowly in the microwave. Hint - only heat it slowly, and once you have melted 65%-70 % let the heat melt the rest.
While the chocolate is cooling slowly add the milk, allow it to slowly get a syrup consistency. Once cooled add the egg, and vanilla, mix well.
Add the liquid to the dry mix. Hint - as you are adding chocolate you may need to add a little more milk to get the right consistency, don't relax the mix too much, you want a nice thick pancake mix.
Heat a non-stick frying pan slowly over a low-medium heat. Brush with butter and spoon a small amounts of mixture into the pan.
Cook slowly until bubbles start to form, then carefully flip. Once cooked transfer pancakes onto a oven tray and place in a warm place. Hint - when I'm cooking for lot of people, I will heat the oven to 30 C- 40 C and them turn it off. I use the warmth of the oven walls to keep the pancakes hot. I don't cover them as they will sweat.
Melt the chocolate and butter together slowly in the microwave. Heat it slowly, and once you have melted 80% let the heat melt the rest.
Before the chocolate cools add the cream and allow it to slowly get a syrup consistency. Hint - if it goes lumpy you may need to just heat it a little again, on an even lower heat, so you don't cook the chocolate at all.
To serve: I use a generous pile of a great vanilla bean ice cream, or make my own. Of course drizzle the stack with chocolate ganache and maybe a strawberry or two for colour.