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chilli and lime prawns on the BBQ

So easy, so tasty.
Place raw prawns in tinfoil. Add chopped chilli (to taste) add 1 crushed clove of garlic. Squeeze the juice from 1/2 a fresh lime. Fold leaving room for steam.
Place on BBQ and resist urge to move it round.
5 minutes they're done.

Submitted Saturday 10th August 2013

Chili & Chocolate Cake

250g Butter
300g Caster Sugar
100g Plain Flour
100g Self-Raising Flour
4 Free-Range Eggs
300g Dark Chocolate
3 Fresh Red Chillies

For the Topping:
200g Dark Chocolate
200ml Double Cream

Cooking Instructions:
1) Heat your fan oven to 140C
2) Grease a 20cm cake tin with butter
3) Whisk butter in a mixing bowl with sugar until fluffy.
4) Beat in eggs slowly. If the mixture begins to seperate, add more flour.
5) Melt chocolate! Break the chocolate into small pieces & place in a bowl. Boil a pan of water to place the bowl of chocolate in. Stir until completely melted.
6) Add the chocolate to the mixture once cooled and stir in.
7) Add remaining flour to the mix and stir till smooth.
8) Finely chop the chillies and add them to the mix.
9) Pour cake mixt into the cake tin.
10) Bake for just around 1hr 20mins hours or till fully cooked. Check with a knife; if clean, it's done.
11) Cool the cake briefly before taking out of the tin. Leave to cool for another 10 minutes on a wire rack.
12) Melt the chocolate for the topping and mix in the cream. Cool until thick. Now ice!

Submitted Monday 17th September 2012

Indian Style Banana Chilli Chutney


2 cups honey vinegar / cider vinegar
8 ripe bananas, chopped
1.5 onions, chopped
8 ounces dates, stones removed and chopped
3 red birds-eye chilli peppers, finely chopped
(for heat lovers, try a chopped habanero / manzano / rocoto pepper)
2 tablespoon fresh ginger, finely chopped
1/2 coarsely grated carrot
1 teaspoon ginger powder
2 tsp turmeric
1 clove garlic, crushed
1/2 teaspoon brown mustard seeds
1 cinnamon stick
1tsp chilli powder
6oz palm sugar
4oz brown unrefined sugar
1 teaspoon salt
3 tablespoons dessicated coconut


Add all ingredients other than the dessicated coconut into a thick based pan or jam pan. Heat to a simmering point and stir regularly for 20 - 30 minutes.

Add the coconut and continue to simmer for another 10 - 20 minutes until the consistency becomes thick, rather than runny.

Remove the cinnamon stick and pour the mixture into sterilised containers. Store in a cool place or extend life buy refrigerating.

Submitted Thursday 12th July 2012

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